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Newspaper
Southern Illinoisan
Location
Carbondale, Illinois, United States of America
Date
Mar 26, 2008
Page
12
A concise praise filled look at Steven Gdula’s The Warmest Room in the House tracing kitchen and food trends since 1900. The scholarly account covers two world wars Prohibition and shifts through each decade with an annotated bibliography. No recipes are included but the book earns a spot on the kitchen shelf.
A playful set of three deviled egg recipes adds whimsy to Easter leftovers. Caviar or gorgonzola elevates the filling for a richer bite beyond jelly beans and chocolate bunnies. Ready to try these ready-to-make eggs.
A recipe overview lists multiple filling options for deviled eggs beyond the classic mayo mix. Variations include sour cream egg filling or cream cheese bases, with ingredients such as herbed cheese, apples, walnuts, tuna relish, lemon juice, asparagus with Canadian bacon and hollandaise, peppers with ranch, bacon basil tomatoes, jalapeno cumin, miso scallion five-spice, tofu, guacamole shrimp, chow-chow chutney salsa, and chopped herbs. Recipes credited to Better Homes & Gardens, How to Cook Everything Vegetarian, Joy of Cooking, and Deviled Eggs from April 2007.
Dietitian Margo Kraus of The Mushroom Council highlights mushrooms as a low calorie food with 20 calories per serving, rich in nutrients for heart health and immunity. She notes umami flavor, 4 percent daily vitamin D, and strong antioxidants comparable to colorful vegetables. Substituting portabella for beef could trim over 18 000 calories and 3 000 grams fat annually.
The Food Network launches Rescue Chef with host Danny Boome guiding viewers through kitchen challenges. In the premiere on March 1 he helps a teacher recreate wedding short ribs, showing step by step techniques for home cooks.
A 30 minute vegetarian dish from Eating Well magazine features extra firm tofu studded with five spice, broccoli and colorful peppers, toss with an oyster flavored sauce, ginger and garlic. Serves four with about 197 calories per serving.
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