Newspaper Page Text
Mmtsimv JBitily Journal
WEDNESDAY,
SEPTEMBER 13, 2006
The Home Journal’s
DINNER
TABLE
I’ll take Manhattan
New York City is fea
tured in this week’s
installment
of the “Sea
to Shining
Sea”
series.
Here’s a
salute to
1
the great cuisine of a
great city, with so many
choices that select
ing just one food was
impossible. We settled
on just two: hot pas
trami sandwiches and
New York Cheesecake.
See Page 2C.
Notes to cooks
The Perry Farmers
Market is still open on
Saturdays from 8 a.m.
until noon, with plenty
of fall veggies coming
in now. It will be open
through October, so
remember to stop by for
fresh foods and time to
socialize. The United
Methodist Women in
Centerville are planning
a kitchen tour and lun
cheon. For details, see
Charlotte Perkins’ col
umn on Page 3C.
An apple a day
Check out Jean Rea’s
column for some mem
ories of childhood and
somescrumptious apple
desserts, including a
melt
in-you- v
Dapple
Cake
with a brown sugar
glaze. See Page 3C.
Sensational sides
Keep the meat dish
simple and rev up the
menu with great sides.
We have sweet pota
toes, white potatoes
and pasta dishes that
will make any meal
memorable. See Page
4C.
What about wine?
Classic Bottle Shoppe
has a special section
for wines and the staff
there is ready to help
you make the best
choice for your special
occasion, and your bud
get. Wine buffs will also
find some wines worth
cellaring. See Page SC.
Also, on the subject of
wines, Brian Goodall,
“The Wine Guy,” holds
forth on Pinot Noir and
lets us know about a
very special Georgia
wine event. See Page
3C.
Restaurant Report
Card
See which Houston
eateries were inspected
last week and how they
scored. Page 3C.
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
“The sun, with all those
planets revolving around it
and dependent on it, can
still ripen a bunch of grapes
as if it had nothing else in
the universe to do.”
- Galileo Galilei
The cultivation of grapes
has been intertwined with
human history since they
were first were domesticated
from wild vines thousands
of years ago and people of
ancient times discovered fer
mentation and wine-mak
ing.
However, there’s a lot to be
said for fresh grapes in their
natural state, as a snack or
a light dessert, so before we
get to the recipes, let’s con
sider the cluster of grapes
washed under the kitchen
faucet and eaten by hand, as
well as the frozen grape.
Never had them frozen?
You’re in for a treat. Just
wash and separate the
grapes, patting off any excess
water with a paper towel.
Pull the grapes free from
their stems, place them in
one layer, on a cookie sheet,
and freeze.
Then store in freezer bags.
Don’t thaw.
These should be eaten fro
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California Table Grape Commission
Grapes create a flavor contrast for shredded duck in
Hoisin sauce in this Chinese mu shu wrap. You can
make it with chicken if duck’s not available.
Avocado oil dresses up salads in style
Everybody makes their
own salads, but how
many of us can say
we make our own dressing?
(Besides my grandma) Well
now you can! It’s pretty
easy to prepare your own
salad
dressing,
mayon
naise, dip,
or driz
zle with
infused
avocado
olive oil.
If I can
do it, you
can do it!
Kristy Waren
columnist
Here are
some recipes from Olivado
Extra Virgin Avocado Oil,
which we’ve sampled and
liked.
Avocado Oil
Vinaigrette
% cup of avocado oil
Vi cup white wine vin
egar
2-3 cloves garlic
(crushed)
1 teaspoon equivalent
each of oregano, sweet
Food
zen, straight from the bag.
Like blueberries, they are
wonderful straight from the
freezer.
Grapes can also be the
basis for some elegant dishes,
as proved by the recipes pro
vided here by the California
Table Grape Association.
Duck with
Grapes and
Cabbage
If you can’t find a duck to
roast, substitute rotisserie
chicken or even lean roasted
pork.
1/2 roasted duck, skin
and bones removed,
sliced or shredded (about
2 cups)
3 cups sliced napa
cabbage
1 cup red and green
California seedless
grapes, halved
1/2 cup thinly sliced
green onions
Hoisin Dressing:
1/4 cup vegetable oil
2 tablespoons unsea
soned rice vinegar (or
substitute white wine
vinegar)
1 tablespoon hoisin
sauce
1 teaspoon grated fresh
ginger
1/2 teaspoon toasted
sesame oil
basil, rosemary, dry mus
tard, and Worcestershire
Sauce (fresh herbs are
preferable but dried
herbs can be used if
fresh produce is not
available)
Salt and pepper
Shake all the ingredients
in a container until well
mixed. Leave to stand over
night before use for best
results.
Potatoes and
Tomatoes
4 cups peeled, cooked
and diced new potatoes
Tomato and Avocado
Oil Dressing
1/2 cup avocado oil
1 tablespoon vinegar
1 tablespoon French
mustard
8-10 sun dried toma
toes
Prepare dressing by mix
ing vinegar and mustard
in a bowj, and then slowly
add avocado oil until mix
ture thickens. Add sun
dried tomatoes.
Place potatoes in a warm
bowl, and drizzle with dress-
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California Table Grape Association
Grapes are high in nutrients and convenient for snacking. Experts are finding that
grapes are good at helping fight heart disease.
To taste salt and fresh
ly ground black pepper
6 mu shu pancakes/
wrappers*, warmed
1/3 cup additional hoi
sin sauce for service
In a large bowl, combine
the cabbage, grapes and
green onions.
In another bowl whisk
together the oil, vinegar, one
tablespoon of hoisin sauce,
ginger, sesame oil and salt
and pepper.
In a skillet over medium
high heat, saute the duck
meat just until it is hot,
about 2 minutes.
Add the hoisin dressing
and stir together. Heat until
bubbling, about 1 minute.
Pour the duck and dressing
into the cabbage, grapes and
greens, then toss gently to
mix.
Arrange on a warm serv
ing plate and serve immedi
ately with hoisin sauce and
warmed pancakes.
To serve, spread a spoon
ful of hoisin sauce on a pan
cake and fill with duck mix
ture. Wrap it up and eat out
of hand.
*Note: Substitute thin
flour tortillas or Napa cab
bage leaves if desired.
Nutritional analysis per
serving: Calories 299; Protein
13.5 g; Carbohydrate 26 g;
Fat 16 g; Saturated Fat 3.3
g; 47% Calories from Fat;
Cholesterol 42 mg; Sodium
521 mg;
Fiber 1.6 g.
See GRAPES, page 4C
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Journal Kristy Warrren
>4 salad can be a meal in its own right. Make the most of the fresh ingredients with a
ffeshly-made dressing.
ing. You can also leave the
peeling on red potatoes and
phytonutrients found in fresh grapes and finding vital
vention of as cancer disease^
no sodium or cholesterol and virtually no fat. Grapes
also contain potassium and fiber.
are considered a low glycemic index food and can fit
sures the Impact a food has on blood glucose levels.
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California Table Grape Association
Grapes were one of the earliest fruits to be cultivated,
and were brought to this country by the earliest explor
ers. California’s climate and soil have made it a prime
location for vineyards.
cut them into large chunks.
Sliced stuffed olives will
SECTION
G
make a good garnish. Great
as a side dish!