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♦ WEDNESDAY, OCTOBER 11, 2006
4B
Fleischmann’s Yeast invents
the ‘l-dish recipe collection’
Special to the Journal
As we settled into the lat
est century, managers at
Fleischmann’s Yeast charged
their expert home economists
and test-kitchen personnel
with a serious new mission:
find a way for home cooks
to make entire meals easier
and simplify how yeast is
utilized in recipes.
Fleischmann’s has led
the yeast category virtually
since its inception in 1868,
a period spanning three cen
turies. It was Fleischmann’s
Yeast that first introduced
dry yeast in the 19405, and
several patents have been
approved prior to and follow
ing this momentous break
through. But there is a com
mon thread in all of these
advancements. With every
one of them, Fleischmann’s
Yeast has brought a new high
in the convenience, speed,
consistency and leavening
power of yeast.
In recent years,
Fleischmann’s Yeast has paid
close attention to the newest
consumer imperative: time
challenged home-cooks who
demand nutritious, appeal
ing meal solutions that are
more convenient and easy to
perfect. Not only is the cook
time-challenged, but increas
ingly, so are those doing the
eating, with practice sched
ules and the like making
eating in shifts the rule and
not the exception.
The home economists at
Fleischmann’s Yeast have
answered the assignment
with their invention of the
“1-Dish Bake & Rise” recipe
collection, and, in the pro
cess, they have engineered
a new collection of recipes
that eliminate the steps in
patiently activating and
proofing the yeast. These
are batter recipes, which
require no kneading, no ris
ing.
Until now, yeast recipes
typically called for carefully
timed-activation of the yeast,
mixing the yeast and warm
liquid with a minimum of
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dry ingredients, then slowly
adding reserved dry ingredi
ents. With the 1-Dish reci
pes, no timer is needed, as
all dry ingredients are mixed
in the same bowl at the same
time. The only variables left
which require care are the
basic measuring of the ingre
dients, ensuring the liquid
temperature is between 120
and 130 degrees, Fahrenheit,
and mixing the ingredients
thoroughly.
In addition, 1-Dish reci
pes take convenience a step
further; they eliminate the
oven pre-heat from all the
recipes.
The results are impres
sive:
■ nutritionally-balanced
meals and desserts which
look and taste great
■ 20 minutes prep time
for all 1-Dish recipes
■ Typically, 30 minutes
bake time, with no oven pre
heat
■ allowing the yeast to
be treated as “just another
dry ingredient” during a fast
mix
■ one casserole or baking
dish used to mix, top, bake,
and serve for easy clean-up
While perfecting the 1-Dish
core-concept, those individu
als who historically have,
and never have, used yeast
before will enjoy a wide hnd
diverse range of 1-Dish reci
pes, from main-course meat
dishes to delicious desserts.
Recipes range in taste from
simple to sophisticated. But
virtually all 1-Dish recipes
are very conducive to allo
cating pre-cut left-overs for
easy use-up.
The common thread is
fresh bread. All 1-Dish reci
pes have a fresh bread com
ponent. But the texture and
sometimes even the function
of the bread varies between
1-Dish recipes. Sometimes,
the fresh bread in the 1-
Dish recipe seems similar to
the bread in an “open-faced”
sandwich. Other times, the
1-Dish’s fresh bread mixes
with a topping so as to
resemble dumplings. Other
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times, the bread has a sweet
and firm “coffeecake feel.”
In every case, the result
ing recipe will have those
being served coming back
for more.
Most 1-Dish recipes start
with a dough or batter layer,
and are followed by a topping,
or filling, layer. It’s the top
pings where Fleischmann’s
Yeast recipe developers
pushed their imaginations
farthest. Various 1-Dish top
pings or fillings include juicy
meats, thick sauces and gra
vies, fresh vegetables, fruits
and an unlimited array of
herbs and spices.
To usher-in Fleischmann’s
Yeast era of the 1-Dish, the
home economists chose 1-
Dish Beef and Mushroom
Pot Pie and 1-Dish Chicken
and Broccoli Alfredo.
Make a complete and deep
ly satisfying meal with the
1-Dish Beef and Mushroom
Pot Pie. Chunks of ten
der beef and slices of fresh
mushrooms and optional
bell peppers are steeped in
a thick, rich sherry-gravy,
and sprinkled with parsley
flakes.
The fresh bread-shell
lends the taste of an open
face sandwich or of a pot pie
without the complete dough
surround, but it’s far easier
to serve and eat.
1 -Dish Beef and Mushroom
Pot Pie is a hot and hearty
meal, ideal when an early
sunset yields to a cold, dark
night.
The 1-Dish Chicken and
Broccoli Alfredo yields an
absolutely delicious Italian
dinner. Tender chunks
of cooked chicken and
firm flourets of broccoli
are drenched in a creamy
Alfredo sauce. Below the
filling is an Italian-inspired
bread batter, with garlic salt
and olive oil. Above the
filling is a layer of Italian
blend shredded cheese. The
creamy Alfredo sauce mar
ries with the fresh bread
batter to give the bread a bit
of a dumpling quality.
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FOOD
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Learning coffee could help
with wine appreciation
Starbucks was a spon
sor of the 24th Annual
Food and Wine Classic
in Aspen this summer:
which begs the question, is
coffee food, because it cer
tainly isn’t wine?
Or is all of it food? I am a
firm believer that wine is,
in fact, food.
It is part of cuisine and a
meal is simply not complete
without it. Now Starbucks
pinpoints exactly that idea
with their whole food and
coffee pairings informa
tion.
But here’s the part I like.
There are no coffee snobs
that I know of.
Maybe I just haven't met
them, but I don’t know of
anyone who tries to intimi
date folks at the diner with
his knowledge of coffee.
“Looks like we have a slow
roasted, medium bodied
South American single-ori
gin bean here that has been
allowed to be exposed to a
little to much heat and it's
lost a lot of its complex
ity and taken on an over
ly acidic, almost chemical
astringency.”
Coffee has escaped the
tradition that wine is des
perately trying to free itself
from, that it is somehow
only for the upper class
and those who have the
knowledge to appreciate it.
Anyone who has a day of
MCDONALD
From page jB
as a Jaguars-inspired ingre
dient.
Mad Dog is a big fan of
the gas grill for tailgating:
Besides being quick (no
waiting around for char
coal to reach temperature),
it’s safer.
“At least once a year
someone takes that Little
Smoky Joe with charcoal
still lit and they hide it
under the back end of their
car and a car somewhere
in the United States gets
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work ahead can appreciate
a good cup of coffee.
And I don’t know of any
one who worries about the
“correct” way to order a
CafZ Mocha, or whether
it would be appropriate to
serve coffee before, during,
©
atmm
Brian Goodell
The Wine Guv
Morris News Service
Starbucks organizes its
“coffee education” page on
its Web site, www.starbucks.
com. Topics include a coffee
taste matcher, the four fun
damentals, coffee blending,
growing regions, and more.
Each section is well written
in common sense, every
day language, and includes
information that is practi
cal and immediately use
able. Many wine sites and
writers would do well to
take such an approach.
I particularly like
the “geography is a fla
vor” concept, where they
explain how the region of
the world where coffee is
grown imparts its own ter
roir or flavor into the fin-
burned.” Other advice?
Guys, keep the testoster
one in check. You’re cook
ing the meat, not trying to
punish it.
“The big one we always
preach is save the macho
ism for the game.
Slow down. Don’t stack
the coals eight-high and
burn the living daylights
out of everything.” Chicken
breasts are often charred
to the point of resembling
burnt offerings, he said.
That advice works in
most cooking situations. He
recalled a time at a home
show where another grill
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HOUSTON DAILY JOURNAL
ished product. Us wine lov
ers have long known that
about vine, but to have it
explained in such a way
that makes it perfectly
clear on a first read is very
refreshing.
Perhaps those of you who
still feel like the wine world
is spinning too fast would
benefit from reading this
information about the bean,
and transferring it to wine.
If wine had been as open
and unassuming when I
first wanted to become a
connoisseur as Starbucks is
making coffee, I would have
enjoyed it much sooner in
life, without the trepidation
of how I was ever going to
understand it all.
Fortunately, I did learn,
and then took it a step far
ther. I realized that wine is
meant to be enjoyed by any
one, anytime, and that you
don’t need qualifications to
drink it.
Next week we will look
more in depth at pairings
and hopefully we will create
some of our own. Whether
coffee, tea, wine, or any
thing else, make it yours,
and let it be a part of mak
ing life more enjoyable.
To share your favorite
pairings, ask questions , or
just to talk wine, write me at
goodellwineguyfwsbcglobal.
net. Until next time, happy
pours.
or after
a meal.
People
just like
coffee,
so they
drink it.
What a
concept!
I love
the way
guy was doing a demon
stration and was cooking
slabs of meat. That created
so much smoke, the fire
department was called.
Another time, Mad Dog
said, a large man who
looked like a biker type
came up to them after a
demonstration.
He introduced himself
and explained he had seen
their demonstration the
year before.
“You guys saved my mar
riage,” the biker said. “I
was burning everything.”
Imagine that, a marriage
counselor named Mad Dog.
Open Tuesday - Saturday
10:00 am - 5:00 pm
for lunch, specialty desserts
and afternoon tea
922 G* rr °K S trcct
Georgia
31069
478-987-1866
L
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