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Newspaper
Syracuse Herald Journal
Location
Syracuse, New York, United States of America
Date
Jun 23, 1999
Page
15
Farmers markets offer squash blossoms from most zucchini and pumpkin varieties. Each blossom has a distinct flavor, about 20 calories per cup, rich in vitamins A and C and minerals. Buy tightly closed, brightly colored blooms with fresh stems, keep moist, and use within a day before cleaning and frying or stuffing.
A detailed method for stuffed squash blossoms with a roasted red pepper olive tapenade. Pepper mix is prepared in a processor, blossoms filled, dipped in flour and egg, then fried at 350 degrees until golden. Serve with vinaigrette and fresh herbs. yields four servings.
Julia Child notes the Food Network’s low budget and in house production shaping a broader yet entertainment heavy schedule. New shows include Best Of and Iron Chef while Lagasse peppers prime time with Emeril Live as viewers seek more engaging food programming. Child remains fond of Lagasse but skeptical PBS offers serious cooking.
The network unveils numerous premieres across July and September including Sara Moriton’s live cooking show, Extreme Cuisine, Good Eats with Alton Brown, Best Of with Jill Cordes and Marc Silverstein, and Iron Chef style specials. Also listed are Ultimate Kitchens, Food 911, Taste Test, BBQ Nation, Kids Kitchen, Ball Park Cafe, Legendary Hangouts, and EPCOT Food & Wine Festival coverage.
Desperation ainners wow says Pizza Burgers offer a quick tasty fusion. Beverly Mills and Alicia Ross recount testing a family favorite that adds zip to summer grilling. They note patties form neatly with a patty mold for burgers that fill buns and cook in about ten minutes.
Quick mixed pizza burgers combine 1 pound lean ground beef with pepperoni, pizza sauce, bread crumbs, and mozzarella. Form four patties, grill until cooked and cheese melts, then serve on buns with chosen condiments. Wash hands after handling raw meat.
A dense listing of daytime and evening food shows across WCNY DISC FOOD and other networks. Programs feature Jacques Torres Provençal pizza Tart flambé Pheasant in phyllo and desserts, with multiple live cooking showcases: Molto Mario Emeril Live Great Chefs of the World and regional specials. entries include tuna, oysters, crab and riffs on classic dishes across days Tuesday through Saturday with numerous times.
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