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Newspaper
Bluefield Daily Telegraph
Location
Bluefield, West Virginia, United States of America
Date
Oct 04, 2000
Page
10
Steven Raichlen highlights a triple tomato flavored Roumanian chicken fricassee recipe from Healthy Jewish Cooking. The dish uses boneless chicken with garlic paprika hot pepper flakes and a tomato trio sauce simmered until rich. Serves four with parsley garnish and optional brown sugar.
Susan Bauer from West Virginia University Extension outlines practical methods to reduce fat in Mexican cuisine. She covers beans, lard substitutes, alternative cooking methods, tortilla and chip prep, lean meats, and cheese portions to preserve flavor while cutting fat and calories.
A free brochure from the American Institute for Cancer Research promotes The New American Plate. It urges balanced plant to animal foods and smaller portions to help combat rising caloric intake and obesity. Call 800 843 8114 extension 22 to request a copy.
National Fisheries Institute guidance with chef Paul Katz from McCormick & Schmick's in Chicago outlines prep steps for home cooks. Rinse seafood to remove surface bacteria. marinate in the fridge and discard marinade. avoid cross contamination by keeping raw juices away from cooked foods. For grilling, cook quickly over high heat, using thickness to gauge time at 8 to 10 minutes per inch, turning at least once. warm butter can be used as a dip or sauce for seafood.
California Bartlett pears are in peak season through November. To ripen, keep at room temperature in a bowl, then refrigerate to slow further ripening. Green and firm pears need 4–6 days, turning yellow in 2–3 days when ready to eat. Juicy ripe fruit is golden yellow and fragile. refrigerate up to about 6 days. Dip cut pears in lemon juice and water to prevent browning. Use ripe but firm fruit for poaching or baking.
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