Newspaper Page Text
HOUSTON DAILY JOURNAL
Wash
those
veggies
From staff reports
Last week, warnings
went out across the coun
try about contamination
of bagged fresh spinach,
a problem that has led to
one death and to serious
illnesses in over 20 states.
Georgia Commissioner of
Agriculture Tommy Irvin
advised Georgians to check
their refrigerators for bagged
fresh spinach following noti
fication from the Food and
Drug Administration that
the spinach may be con
taminated with E. coli, a
potentially deadly intestinal
virus.
“Consumers should not
eat bagged fresh spinach at
this time until the source of
the outbreak and affected
lot numbers can be deter
mined,” Irvin said.
Fresh spinach is being
pulled off grocery store
shelves across the country,
but the scare leads many
cooks to the question of the
best way to wash fresh pro
duce.
Washing is wise, not just
because of the E. coli scare,
but also because of the pos
sibility of other bacteria poi
soning or pesticide residues,
and the simple fact that
many hands have handled
your fresh produce before
it arrives in your kitchen.
What can you do to protect
your family?
According to Ann Zander,
a food expert from Colorado
State University, “The
answer is simple: Give pro
duce a thorough washing in
cold, drinkable water.”
Zander recommends buy
ing fresh vegetables and
fruits in season, noting that
when long storage and long
distance shipping are not
required, fewer pesticides
are used. She suggest cut
ting off the tops and outer
portions celery, lettuce, cab
bages and other leafy veg
etables that may contain the
bulk of pesticide residues.
Wait until just before prep
aration to wash or immerse
your produce in clean drink
ing water. When appropri
ate, scrub with a brush.
Experts at the University
of California-Berkeley report
that this removes nearly all
insects and dirt, as well as
bacteria and some pesti
cide residues. Special soaps
or washes are not needed
and could be harmful to you
dependihg on their ingredi
ents. Read the label!
Consumers be aware: Fruit
and vegetable washes are
appearing in supermarket
shelves. While these prod
ucts are safe to use, nothing
indicates that they are any
more effective than using
cold water and a vegetable
brush - when a brush is
appropriate. (You wouldn’t,
for example, use a brush on
tomatoes and strawberries.)
See WASH, page 4C
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Sweet potatoes four different ways
This time of the year I
think about the farm
where I grew up and
learned so much.
We worked very hard, so
there was no need to “jog”
or exercise.
There was no energy left
for such. After the cotton
was all picked by hand we
dug the sweet potatoes and
baked them so they would
not freeze and would last
all year. Sweet potatoes are
a wonderful source of nutri
tion and can be turned into
so many great dishes, or just
aw *
Jean Rea
Cooking with
Jean
or melt some butter and
brown sugar andpour over
them while hot.
Sweet potatoes are anoth
er great blessing from our
fall harvest.
Scalloped Sweet
Potatoes and
Apples
3 large sweet potatoes
3 Granny Smith
apples
SEA
From page 1C
1 teaspoon dry mus
tard
2 cups (8 ounces)
shredded Wisconsin
Cheddar cheese
1 package (3 ounces)
dried beef, chopped
Cook macaroni in salted
water according to package
directions. Drain and rinse
well. In a saucepan, melt
butter and blend in flour
and salt. Gradually add
milk; cook until thickened,
stirring constantly. Add
mustard, cheese and dried
beef to white sauce. Stir
until blended. Toss maca
roni with cheese sauce mix
ture. Pour into buttered
two 1/2 quart casserole and
bake at 350 degrees for 1
hour or until brown.
Traditional
Wisconsin Swiss
Fondue
2 cups dry white wine
1 tablespoon lemon
juice
4 cups (1 pound)
Wisconsin Gruyere
cheese, shredded
4 cups (1 pound)
Wisconsin Fontina
cheese, shredded
1 tablespoon arrow
root
2 ounces kirsch
Pinch of nutmeg
French bread crumbs
Pears, cut in wedges
Apples, cut in wedges
Warm wine and lemon
478-987-2428
Remember For Your Convenience
WE’RE OPEN EVENINGS! 1
Hot & Cold Sandwiches!
(Many to Choose)
Judy’s Choice This Week:
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baked,
sliced
open,
covered
with but
ter and
sprinkled
with a
little
sugar. I
like to fry
them and
sprinkle
on sugar
Louisiana Sweet Potato Commission
Sweet potatoes are ranked as one of the most nutritious of all vegtables.
3/4 cup firmly packed
brown sugar
1 teaspoon grated
orange rind
1 teaspoon salt
1/2 teaspoon ground
cinnamon
1/4 cup butter or mar
garine, cut up
Cook sweet potatoes in
boiling water to cover 45
minutes. Drain and cool
slightly. Peel sweet potatoes
and cut into 1/4 inch thick
slices. Peel, core and thin
ly slice apples into rings.
Combine brown sugar and
next three ingredients.
Arrange half of potato slices
and half of apple slices in
juice to boiling in fondue
pot. Reduce heat to low.
Toss cheese with arrow
root and gradually add
cheese to wine, stirring
constantly. When cheese
is melted, stir in kirsch.
Sprinkle with nutmeg to
serve. Serve with French
bread, apples and pears.
America’s
Favorite
Wisconsin
Cheddar Beef
Burger
1 pound ground beef
1/3 cup steak sauce,
divided
1 medium onion, cut
into strips
1 medium green or red
pepper, cut into strips
1 tablespoon butter
4 slices (1 ounce each)
Wisconsin Cheddar
cheese
4 hamburger buns
4 slices tomato
Combine ground beef and
3 tablespoons steak sauce;
shape into four patties.
Set aside. In skillet, over
medium heat, cook onion
and pepper in butter until
tender, stirring occasional
ly. Stir in remaining steak
sauce; keep warm. Broil
or grill burgers as desired.
Top with cheese; cook until
cheese melts. Spoon two
tablespoons onion mixture
onto bottom half of each
bun. Top with burgers,
tomatoes, remaining onion
mixture and tops of buns.
Serve immediately.
FOOD
P/CKUP
dinner on
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a lightly greased 13” x 9”
baking dish.
Sprinkle with half of
brown sugar mixture and
dot evenly with half of but
ter. Repeat procedure with
remaining ingredients.
Bake at 350 degrees for one
hour. Serve warm.
Praline Sweet
Potatoes
3 eggs
1/4 cup butter, soft
ened
1 teaspoon vanilla
1 1/2 tablespoons
sugar
1 large can sweet
World record wine price
What’s the most
you’ve ever paid for
a bottle of wine?
How about a case?
How does 6 magnums of
1985 Romanee Conti for
$170,375 grab you? That
was the new world record
price for a case of wine,
selling at a recent Christie’s
Auction.
I did the math and it works
out to just over $14,000 per
traditional 750 ml bottle.
Assuming you would then
drink it, you’re looking at
approximately $2500.00
per glass depending on the
pours.
Christie’s VP Richard
Brierley, who presided over
the auction that night is
well aware that his part
in the wine industry is set
apart from the masses. “It’s
theater, really,” he told me.
“These auctions are social
events where people want to
see who shows up and how
much they bid. Champagne
is served and it really is
great fun.”
Although Brierley gets to
tread where few wine lov
ers go, he is very much
in tune with the masses
when it comes to the cur
rent upsurge in American
wine consumption. In fact,
he left his native England
and came to the United
States in part because he
perceived that change was
on the way.
He describes it as, “sort
of a ground swell of change
coming to American homes,
where people are beginning
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WEDNESDAY, SEPTEMBER 20, 2006
potatoes, drained and
mashed
2/3 cup pecans
1 can coconut
Topping:
1 cup firmly-packed
brown sugar
1/2 cup butter, melted
1/2 cup pecans
Cream together eggs and
butter. Stir in vanilla, sugar,
potatoes, pecans and coco
nut. Spoon into butter cas
serole dish. Combine top
ping ingredients and sprin
kle over potato mixture.
Bake at 350 degrees until
bubbly.
Sweet Potato Pie
to embrace quality wine
as part of their lifestyles.”
The very change that some
experts predict will push
wine consumption in the
US above France and Italy
within the next ten years.
One of the strongest and
most
impor
tant indi
cators to
Brierley,
is that
the cur
rent wine
boom
does not
owe it’s
growth to
the wine
industry,
but to
H,
limy
Brian Goodall
The Wine Guy
Moms News Service
“wine writers at local levels
keeping wine on the front
page, so to speak,” and “lit
tle pockets of wine aficio
nados,” who start as small,
weekly tasting groups, meet
ing in someone’s home, and
then growing as more and
more friends are invited.
“One can perhaps look
at a piece of artwork and
appreciate it, but wine is
best shared,” says Brierley.
“There is nothing better
than being able to bring a
bottle with you to share.
You bring yours and I’ll
bring mine.”
As head of North
American wine sales at
Christie’s, Brierley keeps
his eye on the trends with
in the retail industry as
well and gives kudos to the
growth and positive chang-
3 medium sweet
potatoes, cooked and
mashed
2 sticks butter or mar
garine
2 cups sugar
4 eggs
1 teaspoon nutmeg
2 tablespoons flour
2 teaspoons vanilla
2 deep dish pie shells
Mix well and pour into pie
shells. Bake at 350 degrees
for one hour. Delicious. Best
I ever ate.
Ambrosia Sweet
Potato Bake
6 medium sized sweet
potatoes
1 lemon peeled
1 orange, peeled
1 cup crushed pineap
ple
1/2 cup firmly packed
brown sugar
1/4 cup butter or mar
garine, melted
1/4 cup flaked coconut
Lemon twist
Cook sweet potatoes in
boiling water 30 to 24 min
utes, or until tender. Let cool
to touch. Peel and slice. Cut
lemon and orange into 1/4
inch slices. Arrange sweet
potato, lemon and orange
slices in a lightly greased
shallow two quart casserole
Combine pineapple, brown
sugar and butter. Mix well
and pour over sweet pota
toes. Sprinkle with coco
nut. Bake, uncovered at
350 degrees for 30 minutes.
Garnish with lemon twist.
es he sees. “A few years ago
you couldn’t say this, but
now there quality retailers
with knowledgeable sales
people in every state and
every large city.”
Going hand in hand is
the growing availability of
international wine selec
tions nearly anywhere in
the country. “At a particu
lar price point on a par
ticular day,” says Brierley,
“one can choose from a vast
amount of wines, and with
that comes a steady growth
in quality.”
Brierley recommends
wines from South American
locales, such as Chile and
Argentina as some of the
top values. “They will sur
prise consumers. They are
exceptionally well priced
and very well made.”
I tasted the 2002
Calina Reserva Cabernet
Sauvignon from Chile’s
Colchagua Valley and
couldn’t believe I was drink
ing such a wine for the sale
price of $6.59.
It was full bodied and
chewy, with layers of dark
fruit, chocolate, licorice,
and spice.
It was exceptional with
grilled pepper steak and
would pair nicely with
stews, any red meat, or pas
tas with meat sauce. I high
ly recommend this excellent
bargain.
To share your wine expe
riences, ask a question, or
just to talk wine, write me at
goodellwineguy@sbcglobal.
net
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