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HOUSTON DAILY JOURNAL •■ ' ..jteuMfv ” W 1 W^ t .; • J|Hf| * : -. ; fl|K ■* ,37 ] ■ jy&jj IHWJIi Jr ' J jp *- jS HgT •%■* . ML* 4b "-'«. -| lsv. c.-jL^iriff jj?' 4 v, V . i gpjii— *-~ lLr**~* r "* ■ mfm 3ft | 4i, "■'^ Journal/ Kristy Warren Infused herbal oils purchased arranged in bottles can either be used for cooking or for decoration. These are made with canola oil and extra virgin olive oil. Combinations of seeds, peppercorns, basil leaves, thyme, cinnamon sticks and red chili peppers are are also used. OILS From page iB or strong-scented herbs like rosemary, tarragon, chives, dill, mint, or oregano. You can use one herb or spice, or mix two of them. • 4 or 4 1/2 cups canola, safflower, or other flavor less oil Hot infusion The Accidental Scientist says “this method infuses the oil quickly, so you can use it soon after you’ve made it. By only heating half the oil initially, you won’t waste the whole lot if you accidentally burn it.” 1. Put about half the oil in a heavy-bottomed saucepan. Heat it, stirring constantly, over medium heat, until the spices start to sizzle and the WINE From page 2B Now, here is where simple economics kicks in. Most of the wines cost between $8 and sl4. Forgive me for saying so, but there are a whole lot of very good wines out there in this price range, and there is nothing about any of the Hermann Wine Trail wines o you know Pinot? fljjjjHj in Macon is hosting Pinot-Palooza, an event to sample Pinot Nofrs from around the world a discussion of the different tastes and styles. > served and the event begins at 6 p.m., August 22nd formation. GADGETS From page 4B spoon-shaped cutter is sup posed to slip neatly between the avocado meat and skin and slice the meat into neat strips. I’ll take my chances with a spoon and a sharp knife. ¥ A Patty Maker - We’ve all seen the gadget to press perfect quarter- inch ham burger patties. If I want perfect, I’ll go RailsideCafe is /V O/ ts* (V /V <V <V <V <V A»/ <V Fri & Sat Nights ALL YOU CAN EAT M&T MEATS Seafood Buffet I Black Angus Steaks 2' /V/V ' V ' V/V<V<V,/N ' <V/V Sunday Lunch Buffet 11 am-2pm DOWNTOWN UNADILLA 478-627-3499 /■ 445 Front St. f oil bubbles a bit. If you have a candy ther mometer, heat the oil to 140° F. 2. Cook for about 5 min utes. The oil should be very aromatic at this point. 3. Remove the pan from heat, transfer the oil and fla vorings to a bowl, and allow to cool. 4. Taste the oil to make sure that it hasn’t burned, and that it tastes strongly of the spices and herbs. If it doesn’t, add more flavor ings, and heat again. 5. Add the remaining plain oil to the flavored oil, strain through a cheesecloth if nec essary, put the oil in bottles and store them in the refrig erator. It will keep up to 2 months (if made with olive oil, 1 month). that suggest they are worth as much or more than a nice Cab from Chile, a New Zealand Sauvignon Blanc, an Australian Shiraz, or even a typical Cotes Du Rhone. There is good wine being made from some of these grapes, in Missouri as well as many other states. Some of it approaches excellence. But overall, these grapes will never, in my opinion, truly compete on a national to McDonald’s. At home I want the burgers big, fat and thick. My clean hands will do the job just fine. Any self-contained chop ping device l’ve tried sev eral and I can dice an onion quicker and more precisely with a chefs knife. Cleanup is much easier my way. ¥ A sandwich grill - This is another counter space eater. It’s just not worthy of the real estate for the four times a year I’d use it. If I need a pressed sand Cold fusion This method is easier, but takes a couple of weeks. Again, use fresh herbs and whole spices. • several teaspoons of herbs and spices • oil to fill one bottle 1. Bruise the herbs and spices a bit to release their flavors. 2. Place them in the bot tle. 3. Add warm oil. 4. Cover and let stand for 2 weeks. 5. Taste the oil. If the flavor isn’t strong enough, add more flavorings. Once the oil is infused, keep it in the refrigerator.lt may get cloudy from the cold, but should clear up when it reaches room temperature. The oil should last, refriger ated, for up to 2 mont level. As with all wines, if you enjoy them, drink up and don’t let anyone look down on you for it. As for competition, may the best wines win. To share your thoughts, wine experiences, or to ask a question, write me at goodellwineguy@sbcglobal. net Until next time, happy pours. wich, I schmush the bread with the bottom of a skillet. ¥ A battery-operated crumb sweeper - Shaped like a pig or cow, they look cute. But my hand and a paper towel suffice. Those of you in my family: Please clip and save this column. It’ll save me the embarrassment of looking like I really wanted an elec tric cherry pitter, and the hassle of having to return it. dan. macdonald@ morris, com, (904) 359-4325. FOOD CHEF From page iB Cook juice and sugar over medium heat until thick ened slightly like a light syrup. Add lemon juice to taste. It should be slightly tart. Lacy Parmesan Crisps 1 block Parmesan cheese, shredded Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or a silpat. Spoon grated cheese onto baking sheet in the size of a half dollar, three inches apart. Bake 8 to 10 minutes until edges begin to color. Transfer to wire rack and cool. Store air tight up to 4 days. Gourmet Rosemary Nuts • This recipe is from Debbie Liipfert of Marshallville. 1 lb. unsalted mixed nuts 2 tablespoons fresh rosemary, coarsely chopped 1/2 teaspoon cayenne 2 tablespoons brown sugar 2 tablespoons kosher salt 3 tablespoons butter, melted Got a great chicken recipe? Special to the Journal With your original reci pe, you could be the next SIOO,OOO grand prize win ner of the National Chicken Cooking Contest! The second prize is $10,000; third is $5,000; fourth, $2,000; fifth, SI,OOO. One finalist from each state and the District of Columbia will be select ed to participate in the National Cookoff in May 2007, in Birmingham, Alabama. Each final ist receives an expense paid trip to the National Cookoff and a chance to compete for the SIOO,OOO grand prize and SIB,OOO in runner-up prizes. This is a cooking con test, not just a recipe con test. Each of the 51 final ists cooks her (or his!) recipe twice -- once for the judges and once for display. An independent judging panel selects the winners based on taste, appearance, simplicity, and overall appeal. Submit recipe using chicken: a whole chicken, or any part or parts; fresh (raw) chicken; marinated raw chicken; pre-cooked chicken, such as rotisser ie; or ground chicken. Recipe should be for 4 to 8 servings. Recipe must be prepared twice within 3 hour time period. Grilling recipes are not allowed. The entry deadline is Oct. 15. Your recipe must be original, and other restrictions apply. For full details, visit www.eatchik en.com/cooking_contest. Introduced in 1989, The Goldkist Winning Taste Recipe Contest® is one of LADDAIIhai I The best Fried ice cream Tel o pi 9 ; l , 2<K) I * #:v ' *%f j Lunch & Dinner p of I Stuffed Boneless Chicken W ingjm % S #^ wfSweet Chili Diomm Saucem ‘ 'Mte| ,14 . . / ' WEDNESDAY, AUGUST 23, 2006 ♦ Spread nuts on a baking sheet’ and toast for 10 min utes at 350 degrees. In a small bowl, combine melted butter, brown sugar and seasoning. Pour over toasted nuts and coat well. Serve warm or cool. Fresh Citrus Sauce for Fruit 2 tablespoons fresh orange juice 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 2/3 cup sugar 1/3 cup water. Combine all ingredients and chill. This is great poured over a bowl of fresh ly cut fruit. Elegant Chilled Strawberry Soup with Sour Cream Sorbet Serves 4 to 8 in small stemmed goblets 2 cups water 1/2 cup sugar 3 cups strawberries Juice from half a lemon 1./4 cup champagne 4 mint leaves Bring water, sugar, ber ries and lemon to a boil. Simmer for 10 minutes. Puree in blender and strain through sieve. Chill. the country’s longest run ning chicken recipe com petitions and is among the most widely recognized cre ative cooking contests in America. Amateur cooks and homemakers alike send in their entries each year in Our meetings are filled with success stories. ' The next one could be yours. FREE Registration & FREE eToois with New Monthly Pass* (our lowest price per week) or Join for sls!** Come see what all the excitement is about in Warner Robins! • Parkway Square Weight Watchers Center 1109 Russell Parkway Ste. D-1 Sun 3:3opm, Mon 12:00 & 6:oopm, Tues 9:3oam & 6:3opm, Wed s:3opm, Thurs 9:3oam, 12:00, 5:00 & 6:3opm, Fri 12:00 & 4:45pm. Sat 7:30, 9:00 & 10:30am Also in Perry - Perry Hospital -1120 Morningside Drive Mondays at s:3opm and in Fort Valley - St. Andrews Episcopal Church - 309 Central Avenue Mondays at 6:3opm Weigh-in & Registration begin 30 minutes prior to meeting times. CWeightWatchers' watch yourself change* 18006516000 WeightW3tchers.com •Monthly Pass available and accepted at participating locations only Not valid for At Work meetings. "Includes registration and first meeting fee. Subsequent weekly fees apply. Offer valid through 10/14/06 at participating locations only. No valid for At Work meetings and Online subscription products. WEIGHT WATCHERS is a registered trademark of Weight Watchers International, Inc. 62006 Wight'Vfochas Intemrtmd, Inc., o»*r of tie Whghl W*hen nesHeredtrodemoft Al righh reserved. Docoor# code 40 Sour cream Sorbet 1 tablespoon sugar 1 cup water 1/2 tablespoon corn syrup Juice from 1 lime 3 1/2 cup sour cream Bring sugar, water and syrup to a boil. Let cool. Add lime and sour cream. Freeze. When ready to serve, pour chilled soup into stemmed goblet, place a scoop of fro zen sorbet in the middle and drizzle with champagne. Garnish with a mint leaf. Apricot and Goat Cheese Bites 4 oz. fresh goat cheese 2 teaspoons milk (more if needed) 40 dried apricots Honey 1 tablespoon finely chopped fresh thyme leaves 40 candied pecans Whip cheese and milk until smooth. (Add more milk if needed for good con sistency) Spread 1/8 teaspoon of cheese on each apricot and drizzle honey over cheese. Top with a light sprinkling of thyme. Place candied pecan on each half and driz zle with honey. hopes of taking home one of the top awards. Over half a million dol lars in cash and merchan dise have been awarded over the past 18 years, and this year promises to be our best ever. 5B 36842