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WEDNESAY,
JANUARY 26, 2005
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To make cannoli (see
recipe on this page) you
have to have a pizzelle
maker. There are many
varieties. One good option
for about SSO is The
Chefs Choice ProPizzelle.
Which bakes three
pizzelles in 60 seconds.
Check it out at everythingk
itchens.com. (Or just go
over to The Village Bistro in
Perry and buy one ready to
eat. Yum!)
Pomegranates
Pomegranates, like fresh
pineapples and coconuts,
take a little work, but
they’re worth it.
Here, from a wonderful
Web site called howto.com,
are instructions for getting
those little red seed kernels
out. First you cut off the
flowery end of the pome
granate. Then you cut it
into sections and soak the
sections in a bowl of water
for at least five minutes.
Then break the sections up
with your hands and contin
ue to soak while the seed
kernels separate from the
rind. Drain off the water.
The little seeds inside the
kernels are edible.
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Hazelnut recipes
Hazelnuts provide a
high-quality source of pro
tein, fiber, vitamin E and
important antioxidants.
Hazelnuts are also a rich
source of beneficial nutri
ents such as arginine, an
amino acid that relaxes
blood vessels, folate and
vitamin B-6, heart healthy
B vitamins, and the blood
pressure-lowering minerals
calcium, magnesium and
potassium. They’re also a
delicious ingredient for
breads and fancy desserts.
For recipes using hazel
nuts, go to ww.hazelnut-
Hearths Home
F>ave you been
to the Bistro ?
After hearing wonderful
things about a small lunch
spot that recently opened in
Perry, I decided to check it
out.
The Village Bistro was
everything that it had been
built up to be.
On entering this cozy
establishment I felt as if I
had walked into a Tuscan
farm kitchen. The walls are
a warm aged yellow with
just a touch of brick show
ing through. Grapevine
twists hang down over the
eves, while red colander
lampshades provide the
perfect amount of light.
I was immediately greet
ed and asked if I would like
to be seated. Pure luck had
left one table open near the
■*m*r
The Bistro opens at 11 a.m. and gets really busy during the noon hour.
If you go
The Village Bistro is located in the Village Shops at 736
Carroll St. in Perry. It is open Monday through Friday from
11a.m. to 2 p.m.
The Bistro Is also available for private parties.
Phone orders as well as table reservations are accepted.
The number is (4781988-9493.
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Florida tomatoes: some no-fuss recipes
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Laura Ingalls Gunn
Homekeeping
designforadimefo hotmail.com.
fireplace.
I was pleasantly surprised
at the choice of several hot
or cold sandwiches on the
menu.
O n
the hot
side,
you can
have any
thing from
a Reuben to a
French Dip.
Cold sandwiches
include roast beef,
corned beef and swiss on
rye, and chicken salad
blended with apples, pecans
and cranberries.
All sandwich choices
include pickles, chips and
the side of the day. The
menu also offers a seafood
and chicken salads and a
soup of the day. Best of all,
everything on the menu is
priced under $5.25.
I opted for the Friday spe-
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The Butler (middle) is outdoors on sunny days, inside at other times. Shown
here from left are Rose Skeelly, John Longyeaher, the soup master; Geri
Greenan, owner; Stacy Carter, waitress, and Mark Smith, kitchen manager.
From staff reports
Florida tomatoes are back
in stores after the tempo
rary shortage caused by the
hurricanes. Here are some
good (and good-for-you)
recipfes from the Florida
Tomato Committee.
Chicken, Tomato and
Bacon Bistro
Sandwiches
1/3 cup mayonnaise
2 tablespoons minced
onion
1 tablespoon wine
vinegar
1/4 teaspoon salt
4 slices (1-inch thick)
country-style bread,
toasted and halved
Romaine lettuce leaves
4 boneless, skinless
chicken breast halves
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Geri Greenan is all smiles' when she meefS~her cus
tomers.
cial of tortellini
soup and muffeletta sand
wich.
While I waited I contin
ued to enjoy the surround
ings. An old-fashioned
apple picking ladder graces
the ceiling above the to-go
counter, which also displays
a mouth-watering selection
of pies and baked goods.
The service was pleasant
and swift.
I decided to try my soup
first. Yes, heaven can exist
on a spoon. The tempera
ture and seasoning were
just perfect.
My sandwich was equally
delicious. Several layers of
cold cuts were piled on a
home baked roll topped
with an olive spread. I was
barely breathing, as I want
ed to savor each bite.
One to best features of
the Bistro is the owner her-
(about 6 ounces each),
grilled and sliced*
2 pounds fully ripened
fresh Florida tomatoes,
cut in chunks (about 4
cups)
8 slices bacon (about 6
ounces), cooked until
crisp
In a small bowl, combine
mayonnaise and onion. For
the dressing: Transfer 2
tablespoons of the mayon
naise mixture to a cup; with
a fork, whisk in vinegar and
salt; reserve for later use.
Spread toast with the may
onnaise and onion mixture;
place one slide on each of
four plates. Top each with
romaine leaves and chicken
breast. Spoon about 1 cup
tomatoes on each sandwich;
scatter bacon on top.
8A
self. Geri Greenan has a
gracious and welcoming
personality. I watched as
she went from table to table
getting to know each
patron.
When we talked I felt as if
I were catching up with an
old friend-. She told me that
she and her family had
moved to the area three
years ago via the Air Force.
Her friends and family
encouraged her to open a
restaurant, as they knew of
her skills in the kitchen, as
well as her love for enter
taining.
As she is first and fore
most a wife and mother, a
lunch spot seemed the most
ideal choice.
It is truly a family affair.
On school holidays, both of
her daughters help out the
lone waitress, Stacy Carter.
See BISTRO, page 9A
Drizzle with reserved dress
ing.
Buy cooked chicken
breasts or sprinkle
uncooked breasts with 1/2
teaspoon salt and 1/4 tea
spoon pepper; grill or broil
until browned and no longer
pink at the center, about 3
minutes per side.
Chopped Salad on
Fresh Tomatoes
Adapted from a recipe by
David Rosengarten
4 large fully ripened
fresh Florida tomatoes
(about 2 pounds)
1/4 cup olive oil
3 tablespoons lemon
juice
1/2 teaspoon salt
See TOMATOES, page 9A