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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 PEACOCKMEATS (SmaQl. o^Q3ii3?Qr£QiD <(03^03=0310 k^ r esh iheto’T f to*>u' HriMiiCifr is Now Serving A Breakfast BafNf $ DaHy M-y|m-10:30|n^^ ALL YOU CAN EAT Seafood Buffet Sunday Lunch Buffet HISTORIC DOWNTOWN UNADILLA 1 445 Front St. 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 SPECIAL: Country Cured Meals tounlry Cured Hams (whole) - $ 1.99 lb. f Country Cured Pig Tails - c .99 lb. i Country Cured Skins - c .99 lb. Country Cured Knuckles - c .99 lb. a Country Cured Neck Bone - c .99 lb.fl Always Fresh Meats fresh Pork Hams - $ 1.19 lb. Fresh Pork Shoulders - $ 1.09 lb. Boston Bulls (fresh) - $ 1.29 lb. Fri & Sat Nights 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. See TEA ST, page jfl Black Angus Steaks 11am-2pm 478-627-3499 FOOD i M&T MEATS 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 MAJESTIC FRAMES Do you really want another tie or pair of slippers for the holidays? Come Register For The Gift You Really Want! Custom framing • Collegiate • Military UNIQUE GIFTS STOWE HOURS: Mon- Fri 10-6 * Sat 10-4 2507 Moody Road Warner Robins, Georgia 929-8851 nl l s!|~i ! ... located in fifiwrdowi " '..l** :./ 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 CONUS Southern Beffes oj att ages bve j offie 3Vont eporchf www.frontporchtca.com 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 [ 00038842