Below is the OCR text representation for this newspapers page.

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. TgbJMig B'grfe eife Meiadiing TJi»©i Run Your Embloyment Ad yA/'itH Us. Artel You 9 !! Find 7~hemt $2 so PER LINE PER DAY sl2°° PER COLUMN INCH DISPLAY cef revirsi /run i/our advertisement W/fA US/ rrpznczpGD £3 [Ti.t.i3£3 cifOFKOiiir Contract a Classified /rep today at aya-aBY- isaa 1-BG6-873-2172! 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 fMfew Wmmm® Wrnhi One mile North of Montezuma, Hwy. 49 • * Hours: Mon.-Sat. 9:ooam-s:3opm • Sun. CLOSEti) jig! i pSSn Okra • Green Beans • Sweet Potatoes • Squash • Apples • Other Fruits & Vegetables Homemade Ice Cream • Discounted Oil Paintings 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, m f m * » w * mm* Line Ads Deadline: 2 days prior at 4pm Display Ads Deadline: 21 days prior sat: Noon Coll Us At 4?*-9«7~/02d or fax: <***-+**-*9 *4 or Co/#: I-***-• * •*-* # /a or emails nico/ec@ovo*n«w*#>a/»ffrs.com 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 BCIfISSIIIIDS US Call Us Today To i Place Your i 1 Ad In The ■ Classifieds ■ 987-1823 * ! 1-866-873-21721 k ........ —. _ j Style Evolution ''x/cS/wucasc ( js/a/len/ Wellston Decorating Center 2405 Moody Rd. Warner Robins, GA r * 54984 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. Get Your BROCCOLI, CAULIFLOWER & COLLARD PLANTS at - —- Lewis Farms Nursery 830 Hwy. 26 Elko, GA Call Tim Lewis at (478) 954-1507 An 010 idea becomes new again. Hunter Douglas introduces Skyline'* 1 Gliding Window Panels, an evolution in modern window fashions. European-inspired design provides sleek sophistication allowing you to create a mood with light from contemporary to traditional, even in the loftiest of spaces. Hunter Douglas SKYLINE' Gliding Window Panels 478-929-0395 0 2007 Hunter Douglas Inc m Trademark of Hunter Douglas Inc 3B 55011