Newspaper Page Text
Mansion Jjmmtal
WEDNESDAY,
AUGUST 23, 2006
The Home Journal’s
DINNER
TABLE
Restaurant Report
Card
More local restaurants
get their grades from
food inspectors. See
38.
Sea to Sea
Maryland is the sixth
state in our series,
“From Sea to Shining
Sea.” Read Annapolis
resident Audrey
Batchelor’s memories of
summers on a Maryland
tobacco farm, and try
some of her favorite
recipes.
Too many gadgets?
Garlic
roast
ers?
Veggie
dicers?
Micro
wave
cook
ers?
MNS columnist Dan
MacDonald doesn’t
want any more kitchen
gadgets that take up
space. See 48.
; § SOT '
Next Week
Complete with their
own wrapping and
packed with potassium,
bananas are one of the
world’s favorite foods.
Try our recipes for
banana pudding, apricot
banana nut bread and
bananas flambe, or just
grab one on your way
out the door for a mid
morning snack.
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QUAKER
Feeling like an old
fashioned tightwad?
You can save money
by stocking upon one
of Jean Rea’s favorite
staples: oatmeal. Check
out her recipes for oat
meal cookies with three
delicious variations on
page 38.
Cooking Contest
Do your friends and
family think you’re the
greatest cook ever?
You can win some very
big prizes with your
cooking. See 5B for the
contest.
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Marshal Mlle chef makes art of line baking
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ENI/ Gary Hannon
Pastry chef and caterer Michelle Allen of Marshallville puts the final touches on a plate of petits fours, tiny frosted cakes which
are served at the Front Porch Tea Room in downtown Perry. The recipe is a secret, she says.
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ENI/ Gary Harmon
Allen can count on a helping hand from her mother,Charlene
Heidt, who also lives in Marshallville.
Infused oils
lovely to look at - gnat lor gilts
Flavored oils are the new trend in
food seasoning.
When preparing your next dish,
consider using
infused oils instead
of boring old herbs
and spices from
store bought shak
ers or marinades
off the shelf. Use
the infused oils to
season meat, veg
etables, or to put
on salads.
The bottles of
infused oils look
Kristy Warren
HD] Staff Editor
kwarrengevansnewspapers com
lovely on kitchen counters and make
wonderful gifts. You’ve probably
seen fancier bottles of oils for sale in
stores as decorations. Now you can
Food
make them at home.
To make herb oils, use whole, fresh
leaves and to make spiced oils, use
either whole or ground. Begin with
light tasteless oils like safflower or
canola.
According to The Accidental
Scientist at www.exploratorium.edu,
olive oil makes a good infusion base
for some herbs, but tends to go ran
cid more quickly than other oils.
Keep your infused oils refrigerated.
Olive oil will last about a month;
other oils will stay fresh for about
two months.
To get started making your own
infused oils, you will need:
• 1 cup of a spice like cardamom,
cumin, star anise, cinnamon, cloves,
See OILS, page $B
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
fyouhap
g: pen to have
* lunch at the
m Jr Front Porch
Tea Room in
downtown Perry, save room
for dessert.
That’s when you’ll get to try
the petits fours that Michelle
Allen specializes in, or maybe
a slice of one of her cakes.
The Marshallville pastry
chef and caterer has joined
her friends Betty Hotchkiss
and Sandra Morgan in their
effort to make eating at the
tea room cozy, comfortable
and, of course, high in calo
ries.
Well, after all, how could a
tea party be proper without
at least one fondant frosted
sugar cookie?
Or maybe two.
Allen, a young wife and
mother who tried her hand at
Chamber of Commerce work
and then worked at Massee
Lane Gardens before she
found her niche right in her
own kitchen, uses fresh
ingredients and a light touch
to turn out her party-perfect
b t .
desserts, and for the most
part, she keeps her pastry
recipes a closely guarded
secret.
However, here are some of
her favorite party recipes.
Brie Bites with
Raspberry Coulis
1 package phyllo dough
(or ready-made phyllo cops)
Melted butter
Brie
Raspberry Sauce (See
below)
Make mini phyllo cups with
dough or use ready-made
phyllo cups. Preheat oven to
325 degrees. Fill each cup
with about 1/2 tablespoon of
brie. Bake three to five minutes
or until brie is melted. Spoon
a small amount of raspberry
coulis on top of brie. Garnish
with parsley if desired.
Raspberry Coulis
2 pints fresh raspberries
(or 1 12-oz bag frozen)
1 lemon, juiced
1 to 2 tablespoons sugar
Crush raspberries. (Do
not puree in blender, as the
seeds will get crushed in the
sauce).
See CHEF, page §B
SECTION
11
For deco
rative
bottles,
you can
add color
ful peppers
and herbs.
Journal/ Kristy
Warren