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WEDNESDAY,
NOVEMBER 1, 2006
The Home Journal’s
DINNER
TABLE
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Clean cuisine
Making scores of 100
on tneir food inspections
iast week were Bahama
Bob’s, Boardwalk
Frozen Custard, Hotdog
Place, Galleria Cinemas,
Phoenix Pointe, Quiznos
Subs, Salad Bar Case.
Smokes Bar & Grill,
Shipwreck, VFW Post
6605 Lounge, Waterford
Golf Club Snack Bar and
Yoko Restaurant and
Case. See full report on
Page 3C.
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Presidential dishes
Our "Sea to Shining
Sea" feature this week
is on Washington, D C.
Learn about the newly
published cookbook,
“Politics & Pot Roast,”
which features favorites
of all the presidents and
above cartoon. These
are recipes that you can
try for yourself. Page
2C.
pr
Old-fashioned pies
Jean Rea does some
browsing in old cook
books and comes up
with recipes for apple
pie, Ritz cracker pie,
buttermilk pie, molasses
pie and more. See Page
3C.
m
Getting ready for
Thanksgiving
Halloween’s over.
Thanksgiving’s right
around the corner.
It’s time to start think
ing about cooking with
pumpkin instead of carv
ing pumpkins. See the
great recipes for pump
kin pie on Page 5C
ID 9 bowl for chilly Dights
By CHARLOTTE
PERKINS
Journ.i! Lifestyle Editor
What’s a meal in a bowl?
It could he a stew, a chow
der or something hearty
and simple like beans and
rice The main thing is that
it’s good and filling that
only ne?dt a good hot bread,
a salad or some fresh fruit
to make it
Here are some good reci
pes for busy families. Once
made, they'll improve as
leftovers..
Nobotncr beef
stew
One reason for serv
ing this in bowls is that
the broth isn’t thickened.
It’s delicious, though, and
deserves to he eaten with
a spoon, or soaked up w’ith
crusty bread. The recipe can
also be made with leftover
pot roast.
2-3 lbs round steak
1 package fresh baby
carrots
1 or two cans whole
cooked white potatoes
1 can beef broth
Emeril’s Essence sea
soning to taste
Brown the round steak
in a little oil in a large skil
let, searing well on both
sides, add broth and canots
and simmer on low heat
for about 1/2 hour. Remove
beef and cut into pieces.
Drain the canned potatoes
well and cut any larger ones
into hite sized pieces. Add
potatoes and beef to the
pan again.
Season with Emeril’s
Essence or other seasonings
to your taste. Simmer until
potatoes are heated through
and carrots are tender. Serve
with a crusty bread.
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Pecos Red Stew has pork, potatoes, ca n and garbanzo
beans in a flavorful dish. It’s a naUjral ivith cornbread.
Delectable desserts for chocolatedovers
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
As Lucy once told Charlie
Brown, “All I really need
is love, but a little choco
late now and then doesn’t
hurt.”
Scientists are now discov
ering that chocolate may
be good for our health, and
many already believe that
it’s the ultimate comfort
food whether it’s in a candy
bar, on a hot fudge sur.clae,
in brownies, cakes or pies.
It’s a new world won
der, used by the Mayans
and Aztecs as the base of a
hot drink, but unknown to
the rest of the world until
the Spanish conquistadors
brought the ground seeds
of the cacao tree back home
Food
Pecos red stew
Richly favored and col
ored with crushed red pep
per and Jli powder, this
is a robusr Texas-style stew
featuring oork and vegeta
bles. It's great with corn
bread.
2 pound s boneless pork
shoulder or sirloin, cut
into J-im h cubes
2 tuhlt .poons vegeta
ble oil
2 cups hopped onion
1 oup «"hopped green
bell pepy er
2 clove * garlic, minced
1/4 V'UJ chopped fresh
cilanf ro
4 'Tablespoons chili
powder
2 teiusp *ons dried oreg
ano leaves
1 teasp- on salt
1/2 tea spoon crushed
red pepp *r
2 cant. (14 1/2 oz.)
chicken broth
3 cups cubed (1-inch),
peeled pr tatoes
2 cups > resh or frozen
kernel co. n
l cun 0 8 oz.) garbanzo
beam;, dt lined
Heat of in Dutch oven.
Brown po k over medium
high theat Stir in onions,
green pepper, garlic, cilan
tro, chili nowder, oregano,
salt, tod ] epper and chick
en broth. Cover; cook over
medium-lew heat for 45-55
minutes o until pork is ten
der Add potatoes, corn and
beans. Ci ver, cook 15-20
minutes k nger
Serving' suggestions
Richly favored and col
ored with ."rushed red pep
per and t oili powder, this
is a robust Texas-style stew
featuring x>rk and vegeta
bles. it’s great with corn
bread anac a combo of sliced
oranges and pineapple.
with them.
Then some unknown
geniur dec ded to try add
ing a little sugar, and one
of the wor. i’s great treats
was cteato i.
You can ipproach choco
late with he reverence of
a gourmet, or take the easy
route with mixes and chips.
Either wa; you’re sure to
please your family and your
guest* witl these desserts.
Choco ate
walnut praline
cake
The chocolate ganache,
Cointreau ind walnut pra
line will ; ransform your
package of chocolate fudge
cake mix into an elegant
desse't in ro time.
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Journal Charlotte Perkins
This beef stew is made all in one pan with braised round steak, sliced after it’s
cooked; canned beef broth, baby carrots, and potatoes and a few generous shakes
of Emeril’s Essence. The broth is delicious, so serve it in a bowl and have a crusty
French bread for dipping.
Chicken
hrunswick stew
with roasted
garlic
Brunswick Stew is an old
southern favorite, and many
readers will have definite
ideas about it.
This recipe is a good one,
but definitely not tradition
al.
It leaves the chicken on
the bone, and gets an extra
boost of flavor from pep
pers, squash, pearl onions
and roasted garlic.
1 3-pound chicken, cut
into pieces
24 pearl onions
3 medium potatoes
1 package frozen corn
1 14.5-ounce can whole
tomatoes with juice,
1 package two-layer
chocolate fudge cake
mix
Praline:
1 cup water
2 cups granulated
sugar
2 tablespoon whipping
cream
3 cups California wal
nuts, coarsely chopped
Chocolate Ganache:
2 cups semi-sweet
chocolate chips
1 cup whipping cream
1/4 cup butter
3 tablespoon Cointreau
liqueur
Bake cake in a 9x13-
inch baking pan according
to package instructions.
Grease a rimmed baking
sheet and set aside.
See DESSERTS, page 4C
chopped
1 small yellow squash
1 red bell pepper, cut
into chunks
1 yellow bell pepper,
cut into chunks
1 orange bell pepper,
cut into chunks
1 head garlic, roasted
(see below)
1 14.5-ounce can no
salt chicken broth
3 tablespoons olive oil
1 tablespoon fresh sage
(or 2 teaspooons dried
sage), chopped
1/4 teaspoon salt
1/2 teaspoon freshly
ground pepper, divided
1/8 teaspoon oregano
1/8 teaspoon garlic
salt
To roast the garlic:
Cut 6-inch square piece
of aluminum foil. Slice 1/2-
inch off top of garlic and set
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California Walnut Commission
This rich chocolate cake is made richer with ganache,
Cointreu and pralines.
BECTION
c
head on foil.
Drizzle garlic with one
teaspoon olive oil; wrap in
foil and bake for 40 min
utes, until soft.
Remove and set aside to
cool.
Season chicken parts with
garlic salt, oregano and 1/4
teaspoon pepper. In large
soup pot over medium-high
heat, warm two tablespoons
olive oil.
Add chicken and saute
until browned, about five
minutes per side.
Remove chicken and set
aside.
Pour off all but one table
spoon of liquid. Add bell
peppers and saute for two
minutes. Open foil and
squeeze garlic out of skin,
adding to pot.
Stir in tomatoes with
See MEAT, page 6C