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HOUSTON HOME JOURNAL
In sync with the rhythms of nature and ...
Eating according to the seasons
My husband is plant
ing our winter
garden. Since he
began gardening, my menus
are more in tune with sea
sons. We
have fresh
spinach
and let
tuce in the
spring,
summer
squash,
peppers,
tom a -
toes and
okra in
the sum-
Yvonne
Sutherland
Yvonnes@uindstream.net
mer, and broccoli, collards
and root vegetables in the
winter. I love cooking the
vegetables from his garden.
Eating according to the sea
son makes me feel in sync
with the rhythms of nature.
We all know we should
eat more vegetables. The
American diet is sadly lack
ing in green leafy vegeta
bles - a piece of lettuce with
your hamburger and french
fries just does not count.
Green leafy vegetables are
not only loaded with vita
mins, minerals and fiber,
but many, especially cruci
fers (members of the cab
bage family), are believed to
reduce your risk of cancer.
An additional bonus is that
crucifers such as cabbage
and collard greens are plen
tiful and cheap in the winter
just when salad greens are
not only expensive but often
In regard to wine - all oaks are not created equal
By BRIAN GOODELL
Morris News Service
Do you remember
Dorothy’s answer
to the first question
she is asked in the land of
OZ? In response to the ques
tion, “Are you a good witch
or a bad witch?” she stam
mers out, “Why, I’m not a
witch at all.”
Before you misunder
stand the specific point, let
me finish the thought that
I may not have developed as
much as I probably should
have. Oak, as it pertains to
wine, is not necessarily a
good thing or a bad thing in
and of itself.
In other words, it’s not a
witch at all.
To use the current cliche,
it is what it is. Oak is the
wood of choice for wine bar
rels, and rightly or wrongly
has become accepted as part
of the flavor profile of many
REA
From page iB
Pour mixture into scalded milk, stir
ring constantly. Place over hot water,
stir and cook until thickened through
out. Cover and cook about 10 minutes.
Stir 2 or 3 times to keep smooth. Beat
egg yolks and blend a small quantity of
the hot mixture with them. Combine
with rest of mixture in double boiler.
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look sad and wilted.
1 love Southern cooking.
Give me a plate of fried
chicken, fried green toma
toes and squash casserole,
and I am a happy person.
Unfortunately, it is not the
healthiest diet in the world.
I grew up accustomed to
greens cooked a long time
with some type of bacon or
pork fat. That treatment
cooks out a lot of the vita
mins and adds a lot of cho
lesterol. I now try to treat
my vegetables more gently.
The following are delicious
recipes that do not contain
pork and do not overcook
the greens:
Collard Greens
These collard greens are
nutritious and tasty. You will
not miss the pork.
2 tablespoons olive oil
1 cup chopped onion
2 chopped jalepeno pep
pers
1 clove garlic chopped
1 bunch collard greens
1 cup water
1 cups chicken stock
salt to taste
Wash the greens thor
oughly, remove stems (cut
ting into the leaf to remove
tough stems), cut greens
into strips.
In a large pan, heat the
olive oil and saute the onion,
peppers and garlic. Add the
wines.
Although unoaked
Chardonnays are popping
up all over in response to
a previous trend that may
have put too much empha
sis on oak, White Burgundy
without oak wouldn’t be
White Burgundy. Likewise,
many wines now consider
the oak treatment part of
the winemaking process and
wouldn’t have it any other
way.
Susan Reed, winemaker
at Gary Farrell Vineyards,
knows that the “cooper tour”
every spring is an important
part of her business. The
coopers are the craftsmen
who forge the wine barrels
and the differences in barrel
making mean differences in
the wine that ages and/or
Cook, stirring constantly, 2 or 3minuts,
to cook the egg. Remove from fire.
Add salt and butter. Cool slightly and
add vanilla. Cool thoroughly. Pour into
cooled, baked pie shell. Cover with
meringue made of the two egg whites
and bake as directed for meringues.
Variations for cream pie:
Banana Cream: Slice two or three
bananas into shell. Cover with cream
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greens, water and stock cov
ering the greens. Add more
water and or stock if neces
sary. Cook about 20 minutes
or until tender.
Brussels Spouts
My husband planted brus
sels sprouts in the garden
one year. I told him that I
definitely did not like brus
sels sprouts. I try to be a
good wife so when the crop
came in, I cooked the sprouts.
That is when I discovered
I like brussels sprouts! The
next day I reheated the left
overs. That is when I found
out why I never liked them
before. Overcooked brussels
sprouts emit sulphur and
develop a grainy texture! To
avoid overcooking, I prefer
to steam them. Fresh, prop
erly cooked brussels spouts
are wonderful!
1 pound fresh brussels
sprouts
4 tablespoons butter or
margarine
2 tablespoons lemon juice
salt and pepper to taste
Wash the sprouts and
remove any discolored
leaves. Put them in a steam
er, and steam over about
1 1/2” of boiling water for
4-5 minutes or until JUST
done.
Melt the butter or marga
rine in a sauce pan and stir
in the lemon juice. Add the
brussels sprouts and toss
ferments in those barrels.
“When they (the coopers)
come out, they taste the
wine to understand our style
and develop a relationship
based on that understand
ing,” she told me. “We know
what we are looking for and
when we find a cooper who
understands that and can
provide what we want for
our specific style, then the
relationship can be good for
both of us.”
For some wines,
Burgundian oak is preferred.
Others call for wood from a
different geographical loca
tion.
Another factor is the
amount of “toast” a par
ticular cooper imparts to
the wood during the heating
process. This can be light,
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wmm
FOOD
gently. Season to taste with
salt and pepper.
Broccoli
1 bunch of broccoli
2 tablespoons olive oil
1 clove of garlic, smashed
and chopped
Splash of lemon juice
salt and pepper to taste
Cut the broccoli into small
florets. Peel the stem and
cut into bite size pieces. Put
the broccoli into a steamer
and steam over about 1 1/2”
of boiling water for 6-7 min
utes or until JUST done. (Or
microwave in an oven proof
bowl with a bit of water for
about 5 minutes.)
Heat the olive oil in a skil
let and add the garlic. Saute
about 2 minutes or until the
garlic is cooked and soft.
Toss the broccoli in the skil
let with the olive oil and sea
son to taste with salt, pepper
and a splash of lemon juice.
Sweet and Sour
Cabbage
In the 1970 s Time Life
published a wonderful series
of cookbooks called Foods of
the World. My husband and
I have severed of them. The
following recipe is from The
Cooking of Italy:
3 tablespoons olive oil
1/2 cup thinly sliced
medium, or heavy and while
there is also no right or
wrong level of toast, there
are definite preferences held
by individual winemakers.
New oak will impart more
character than used oak, but
it is also very expensive, so
a balance must be struck
between the cost of the bar
rels and the perceived need
for their influence on the
wine.
Other decisions include
large versus small barrels
and fermenting in oak ver
sus ageing in oak.
Oak will give wines char
acteristics of vanilla, but
ter, nuts, tobacco, leather,
and even pencil shavings,
to name a few. It also adds
complexity and additional
tannin that helps age worthy
wines develop such depths of
flavor.
Write me with your
thoughts or questions, at
filling.
Butterscotch Cream: Substitute 2/3
cup brown sugar for granulated sugar.
Chocolate Cream: Add 2 squares
of chocolate to milk before scalding.
When melted, beat with rotary beater
until blended. Increase sugar to 1 cup.
Coconut Cream
Blend 1/2 cup chopped coconut with
cooked filling. Top meringue with
coconut before or after browning, if
desired.
WEDNESDAY, OCTOBER 17, 2007 ♦
onions
1 1/2 pounds cabbage, cut
into strips (about 8 cups)
114-ounce can diced toma
toes
3 tablespoons wine vin
egar
2 teaspoons salt
Freshly ground black pep
per
2 tablespoons sugar
Over medium, heat the
olive oil in a heavy 10-12”
skillet, add the onions and
cook until translucent. Stir
in the cabbage, tomatoes,
vinegar, salt and a few
grindings of pepper. Simmer
uncovered, stirring fre
quently until the cabbage is
tender. Stir in the sugar and
cook a few minutes longer.
Serve in a heated bowl.
Mixed Winter
Greens
I wanted to try a new rec
ipe for winter greens so I
did a little web surfing and
came up with the following
recipe from foodreference.
com. We were having some
remodeling done and one of
the workman happened to
walk by the kitchen when
I was testing this recipe. I
knew I had a winner when
he said, “You sure do have it
smelling good in here!”
4 pounds winter greens
(kale, chard, beet greens,
brian. goodell@morris. com.
Until next time, happy
pours.
Wine Guy's Pick of the Week
At Gary Farrell Vineyards,
the use of oak always has
a purpose. For their 2006
Redwood Ranch Sauvignon
Blanc, that purpose is not to
allow the oak to impart its
own character to the wine,
but only to provide richness
and fullness on the palate.
Only 20 percent of the
juice is allowed to ferment in
new French oak barrels, and
then only until it is blend
ed back in prior to acquir
ing any of the oak char
acter. That’s because this
Sauvignon Blanc is intended
to show crisp citrus, peach
and honeydew, and to main
tain its varietal character
through primarily stainless
steel fermentation.
I find it to be very crisp
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collards or mustard greens
or a mixture), rinsed and
torn into bite-sized pieces
4 tablespoons olive oil
1 cup fresh bread crumbs
(toss a couple of slices of
bread in the food processor)
1/4 cup grated Parmesan
cheese
1/4 cup minced onion
1 6-ounce jar roasted pep
per, drained
2 cloves garlic, minced
Salt, to taste
, 1 teaspoon crushed red
pepper flakes
In a large saucepan, boil
greens in water for about
three minutes, just until
wilted; drain well and set
aside.
In large skillet, heat one
tablespoon of olive oil over
high heat, saute bread
crumbs and cheese until
browned. Remove to a small
bowl and set aside.
Wipe out the skillet. Add
one tablespoon of oil to the
skillet and saute the onion
until tender, about 4-5 min
utes; add the red pepper and
garlic to skillet and saute 2-3
minutes; remove to a serv
ing bowl.
Heat the remaining oil
and saute the greens for
one minute to heat through;
remove to the serving bowl
and toss with the onion mix
ture. Top with the reserved
crumb mixture, season with
the red pepper flakes and
salt and serve immediately.
with bracing acidity. Some
vegetal character shows
along with the fruit, and
there is a minerality that is
present, but not dominant.
With fall upon us, there
isn’t a lot of time left to
enjoy this type of wine on a
sunny day, but it can always
find a place alongside shrimp
and other shellfish dishes. It
also goes nicely with Danish
Havarti with dill, a favorite
cheese of ours to pair with
acidic whites.
At a retail price in the low
to mid twenties, this isn’t
an everyday wine for most
of us, but for anyone who
wants to spend a little more
to get a little more, this one
is sure to please.
Got a tip, tasting note, or
review? Write me at brian.
goodell@morris.com. Until
next time, happy pours.
http://www.myspace.com/
morriswineguy.
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BROCCOLI,
CAULIFLOWER &
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at - —-
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830 Hwy. 26
Elko, GA
Call Tim Lewis at
(478) 954-1507
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