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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 - " >** r Jggj ihjoiWp -• •', ■ % it ' • 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- I *|||9S|SBP^V 4 > Mi If ' p j 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 §g§Mpi|f ■ ' Tzr . cm BBMB a*«*> ■ oil '‘ ‘v H B H ~ 81 wsHS 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. *' p .,> ft£L'£j-i V S * «j3fe . 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!