Newspaper Page Text
♦ WEDNESDAY, JANUARY 10, 2007
4B
|
>/ ibLt,
. .' ;^p *® ]| TBB|BK|h.k •-.. : «|. '*s#*„ *' -f^
■H £ *'jlfllfe 11
jg|l " OBP
ARA
La sag n a of Roasted Butternut Squash .
TV chef suggests new
twists on seasonal favorites
4RI
Adding oomph to tired rec
ipes can be a tricky feat for
any at home cook, especial
ly when the regular hustle
and bustle leaves you short
on time. You don’t have to
spend all day in the kitchen
to spice up old favorites.
Emmy Award-winning
TV chef and author Michael
Chiarello reveals some
unique, and easy ways to
infuse seasonal staples into
timeless recipes so that
your dish is sure to be the
most original offering at the
table.
■ Reduce, Reuse, Recycle
- Think about how you can
reinvigorate leftovers in
another recipe, For example,
try a new twist on a run-of
the-mill turkey sandwich bv
adding cranberry sauce and
grilling with mozzarella and
provolone to create a deli
cious panini treat.
■ Cook with the Seasons
- Stumped? Just take a look
around. Chiarello often gets
ideas for new recipes from
things as simple as seasonal
decorations. For example,
with pumpkin as the back
drop for fall festivities, he
conceived the idea for pas
tina served in a pumpkin,
which quickly became a new
favorite among family and
friends.
■ Eureka! - Experiment,
experiment, experiment.
Don’t be afraid to try new
things. Chiarello recom
mends adding hints of some
of your favorite flavors to
old recipes. For example,
he’s created a crowd-pleas
ing combination by topping
his cheesy crostini appetizer
with shaved apples and dried
cherries.
■ Seize the Cheese
When you’re trying to bud
get your time, use ingredi
ents that maximize flavor
without a major time com
mitment. Chiarello likes to
use Sargento Bistro Blends
cheese. Herbs and spices,
such as roasted garlic, sun
dried tomatoes and basil, are
A lamb stew that is low in fat, high in flavor
By The Associated Press
Texture can make a world
of difference when it comes
to making low-fat food
appealing.
Your mouth can sense the
creaminess in mashed pota
toes, the richness of cheese
and the coat-your-tongue
smoothness of ice cream
made with cream or whole
milk.
And when that lush, full
texture is missing, foods
can taste flat. Which is why
some fat is critical to making
many low-fat foods satisfy
ing.
In this recipe for lamb stew
with collard greens from the
January/February issue of
Women’s Health magazine,
that fat comes from a bit of
olive oil and the natural fat
in the lamb.
A few tablespoons of all
purpose flour is used to make
the most of that fat. It works
by serving as a thickener,
binding the liquids and fats
to create a thicker broth,
which the palate recognizes
expertly combined with the
cheese for you to add bold
flavor.
Chiarello unveils other
secrets for enhancing fla
vor with creative ingredi
ents in his book, “Michael
Chiarello’s Flavored Oil and
Vinegars” from Chronicle
Books. Select recipes for
some of his favorite seasonal
dishes are available at www.
sargento.com. With these
suggestions on fresh ideas
for holiday staples you’ll be
adding flair to your own rec
ipes in no time.
One of Chiarello’s
favorite seasonal inno
vations is Lasagna of
Roasted Butternut Squash.
Combining this traditional
ingredient with an Italian
classic is an excellent way to
mix up a holiday meal.
Lasagna of roasted
butternut squash
Preparation Time: 1-1/2
hours (including squash
roasting time)
Baking Time: 1 hour
Serves: 10
1 large (3 lb.) butternut
squash, peeled, seeded
and cut into
1/2-inch chunks
2 Tbsp. olive oil
3-1/2 Tbsp. finely
chopped fresh sage
leaves, divided
1-1/2 Tbsp. Toasted
Spice Rub*, divided
2 tsp. salt, preferably
finely ground gray salt
1 pkg. (16 oz.) lasagna
noodles
2 cups (15 oz.) Sargento
Whole Milk Ricotta
Cheese
2 large eggs
2 tsp. nutmeg, prefera
bly freshly grated, divid
ed
6 cups (1-1/2 lbs.)
Sargento Fancy 6 Cheese
Italian Shredded Cheese,
divided
6 Tbsp. butter
8 cups whole milk
2 tsp. minced garlic
6 Tbsp. flour
Toss squash with olive
as savory (and fattier than it
really is).
Lamb stew with
collard greens
(Start to finish: 1 hour)
2 tablespoon all-pur
pose flour
1/8 teaspoon cayenne
pepper
1/4 teaspoon freshly
ground black pepper
1/2 teaspoon salt
1 pound lamb meat, cut
into 2-inch cubes
2 tablespoons olive oil
6 cups vegetable stock
3 large carrots, cut into
2-inch rounds
2 large stalks celery,
cut into 1-inch pieces
3 cloves garlic, peeled
and chopped
5 red new potatoes, cut
into eighths
1 teaspoon dried rose
mary
2 tablespoons minced
fresh parsley
5 large collard green
leaves, chopped
In a large plastic bag, com
oil, 1-1/2 tablespoons sage,
1 teaspoon salt and 1 table
spoon spice rub; spread in a
single layer on a foil-lined 15
x 10-inch jelly roll pan. Bake
in preheated 400 F oven
until tender, about 50 min
utes, stirring at least once.
Transfer to a food processor;
process until smooth.
Meanwhile, cook lasa
gna noodles in salted water
according to package direc
tions. Drain; rinse with cold
water and arrange in a sin
gle layer on wax paper.
Combine Ricotta cheese,
eggs and 1 teaspoon nutmeg
in a large bowl. Stir in 1 cup
shredded cheese; set aside.
For sauce, melt butter in
a large saucepan over medi
um-high heat. Add garlic
and remaining 2 tablespoons
sage; cook and stir 30 sec
onds. Add flour, cook and stir
until well combined. Whisk
in milk and remaining spice
rub and salt; bring to a boil,
whisking frequently. Reduce
heat; simmer sauce 8 min
utes or until slightly thick
ened, whisking frequently.
Stir pureed squash into
Ricotta cheese mixture.
Spread evenly over lasagna
noodles, leaving a 1/2-inch
border at one short end
of each noodle (about 1/4
cup mixture per noodle).
Sprinkle 2-1/2 cups shred
ded cheese over all (2 table
spoons per noodle). Roll up
each noodle, starting at the
end without the border.
Place rolls seam-side down
in two buttered 13 x 9-inch
glass baking dishes. Pour
sauce evenly over rolls; top
with remaining 1-1/2 cups
shredded cheese.**
Bake at 375 F, uncovered,
50 to 55 minutes or until
cheese is golden brown and
sauce is bubbly. Let stand
10 minutes before serving so
sauce thickens.
Toasted Spice Rub can be
purchased at napastyle.com.
At this point, lasagnas
may be covered and refriger
ated up to 24 hours before
baking.
bine the flour, cayenne pep
per, black pepper and salt.
Close the bag and shake to
mix.
Add the lamb, seal the bag
and shake to coat well. Set
aside.
In a large stockpot, heat
the oil over medium-high
heat.
Add the lamb cubes and
brown , about 1 minute per
side.
Add the stock, carrots,
celery, garlic, potatoes and
rosemary.
Cover and bring to a boil.
Lower heat to simmer and
cook 40 minutes. Add the
parsley and collard greens
and cook another 10 min
utes.
Season to taste with addi
tional salt, pepper and cay
enne.
Makes 6 servings.
Nutrition information per
serving: 290 cal., 9 g total
fat, 17 g pro., 38 g carbo., 3
g dietary fiber.
(Recipe from the January/
February issue of Women’s
Health magazine)
FOOD
My resolutions for 2007
Now that it’s 2007,
and I’ve suggested
wine resolutions for
you to implement this year,
how about I tell you what I
am resolving for the upcom
ing 52 weeks. Allow me to
indulge myself as I include
all of you in my thoughts on
the new year.
First of all, I resolve not to
become snobbish in this col
umn. I have always written
for everyone, from the long
time wine aficionado to the
newbie who doesn’t know
Bordeaux from Boone’s
Farm and that I don’t plan
to change.
I am always glad to receive
comments from readers
who say they are not put
off by what I write. Wine
is, and always has been,
for everyone, and I want to
help you enjoy it.
I do not consider myself to
be, nor do I plan to turn into
a wine critic. Some refer to
me as such, but I think
of myself as a wine educa
tor with a goal of teaching
others how to enjoy wine
and make it a part of their
lives. .
I will continue to give my
opinion, and not everyone
REA
From page j B
Sprinkle with red pepper
before serving. Serves 4 or
5.
Taco salad
1 lb. ground beef
1 small onion,
chopped
1 8-oz. bottle Italian
dressing
Grated cheese
Tomatoes
Lettuce
Nacho chips
Brown meat and onions.
Drain off fat. Place in bowl.
Add dressing and mari
nate for several hours. Add
cheese, tomatoes and let
tuce according to taste. Add
regular size bag of nachos
right before serving.
Come & Join Us At Legacy
' II |
L, | ' /
► 7 DAYS A WEEK 4
DINE-IN OflJ
LUNCH EXPRESS
Lunch served in 20 min. guaranteed
Gyros w/ fries****** •••••»♦* O#V J
Philly Qieesesteok w/ fries.J7.9s
Uni Haul I aml tnnfiuji/it
nul BivHl kvui iiinimiin «■
*/ Mushed Potatoes t ttw/JJ >7J
Sphod Pie w/ Greek Salad. ,*7.95
Geasar Salad c. A .
w/Chicken *7.95
Every Saturday Mediterranean Cuisine w/ Belly Dancing
Show 6-1 Opm
GREEK SPECIALTIES AVAILABLE!
| BU L jour Offic. Part,, ZUay! • 3 Banquet Rooms!
| WlllllllMllllilW 111 (HIIHIIIIIWIIIIIIIIIIIIP il I—mEIMHIIIMWi —W ■ I
2024 WATSON 11VP. • IK FRONT OF THE HOLIDAY INK • Mi-9048
will agree with it, but I
will always try to balance
it with useful information.
It is my hope that all of you
can take what you read and
implement it into your way
of living.
Secondly, I resolve to read
as much as possible and con
tinue my own learning, not
only throughout the year,
but .throughout the course
of my lifetime. There’s a
wealth
o f
knowl
edge out
there,
and I
plan to
get all I
can.
The
world
of wine
is vast
Brian Goodell
The Wine Guy
Morris News Service
and ever expanding, and
the days of knowing a few
major countries and regions
being enough are over.
Land is being gobbled up
and turned into vineyards
all over the US and many
other nations, and the ever
growing number of produc
ers is simply staggering.
No one knows everything
Sick-in-bed chicken
soup
4 to 4 lbs. chicken,
including the neck and
gizzard (but not the
liver)
5 carrots, peeled and
cut into thirds
4 celery ribs, cut into
thirds
1 onion, halved
1 garlic clove, halved
1 tablespoon fresh
parsley, chopped
2 teaspoons fresh dill,
chopped or 1 teaspoon
dried
Salt and freshly
ground pepper to taste.
Crawl to the store and
buy the ingredients, or bet
ter yet, call and get some
one to do it for you. Fill a
large, heavy-bottomed pan
24 HOUR BREAKFAST
• ITALIAN •
• MEDITERRANEAN •
• GREEK •
• ALL AMERICAN •
f
ALL YOU CAN EAT
Ail You Can Eat
Soup & Salad
FREE
With any entrees purchased
20%
OFF Total Bill
w/coupon
Exp. 1/30/06
Not valid with any other offers or
Discounts.
———————— ——
CHEF SPECIALTIES
Broiled Stuffed Flounder
w/ crab meat 11,95
Broiled Maryland
f rwhffilfPC ■ Ui7 J
Broiled Sea Scallops**.; 0*95
Steak Stir Fry *10.95
(Over Ike)
H.Y. Strip Stank 10 oi 10.95
, f ALL YOU CAW EAT SOUP & SALAD BAR)
HOUSTON DAILY JOURNAL
about wine, or even could,
but anyone can continue to
learn as much as possible.
There is no substitute for
first hand experience, but
reading what others have to
say on the subject is a great
way to gain a large amount
of insight and knowledge.
Third, I resolve to listen
to the readers and respond
to your needs as much as I
am able. I have always tried
to give a personal response
to every e-mail and will
continue to do so.
I have also tried to let
readers drive the content of
the column by listening to
what you have to say. You
are the people I write for,
and it’s you that I want to
be relevant to.
Of course, in order to do
that, I have to hear from
you. Please continue to
write with questions, com
ments, thoughts, and any
thing that’s on your mind
related to wine and food.
Most of all, continue
to enjoy good wine, good
food, and good compa
ny in 2007. Write me at
goodellwineguy(u sbcglobal.
net. Until next time, happy
pours.
2/3 full of water. Add chick
en, carrots, celery, onion
and garlic. Bring to a boil
over high heat. Then cover
and simmer over medium
heat while you go back to
be and take a nap for an
hour.
Crawl back to the kitchen
and add the parsley, dill,
salt and pepper.
Cover again. Go back to
bed and take another nap
for an hour or two. By thee
time you get up, it will be
ready. Serve in a half-filled
deep bowl so you don’t spill
it all over the bed.
llMie My!
Cal 987-1823
142003