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Mauaton ©atly .IJmmrafc WEDNESDAY, NOVEMBER 1, 2006 The Home Journal’s DINNER TABLE y" " - "W" 1 ««-■ "’■Vi 1 """-V 1 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. <\ 4 A s / A'X {* $ t wy, &J. J. O J ifvssqejl, pin 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. 1 .. '; PH ■. iff K ~~ I ' jr*' BC ' # "% . 4 lift Otherwhitemeal.com 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. j -JH" lip WijZ- m. t¥ . mgjL H iHk. 'txw&kt.. .B , ■ ■-: .I.' ** *" " v .W * * 4 St —. ’ B in 'f’-J&jPJWr' L. .?y ' *l-.« TfcJlrßMk. * ‘«3 4* i- -x ■ Oiw • r, A'¥vlk /. jaßj Pvf. ? r a®sr/iMu #/-• i '* | 4 JBEto- : . Jss|HbßL * 'iHSHFdi**-' * •' -• v rare r 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 I « — M ■* %. \ % i 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