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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Dec 12, 2007
Page
13
The guide explains how to bake meringue shells on parchment or foil, shape them in one circle or eight pieces, and build up edges. Bake 2 hours at 225 degrees, then keep in the off oven for another hour, cool 10 minutes, and store. Each shell clocks 134 calories with fat, cholesterol, protein, carbs, and sodium noted.
A Dutch oven casserole combines ground beef with onion soup mix, pork and beans, butter beans, kidney beans, brown sugar, mustard, Worcestershire and tomato sauce. Simmer, bake covered 1 hour at 350 then 20 to 30 minutes uncovered. Optional smoked sausage adds richness. Makes 20 servings. Nutritional per serving: 160 calories, 3.2 g fat, 9.9 g protein, 389 mg sodium.
A festive guide to dramatic desserts using fire and ice. Create hot cold contrasts by flaming 151 proof rum around pound cake or brownies with ice cream centers, or craft doctored vanilla sundaes with toppings like fig jam baklava and crushed cookies.
A chef describes using New Mexican red chili powder Chimayo style, blending onions in hot oil with garlic and Anaheim and Hatch chilies, then toasting cumin and coriander seeds. He explains spice grinder cleaning options and demonstrates a salt topping from toasted spices. later, chili powder is briefly seared then mixed with stock oregano, vinegar, and honey.
Chef Durham creates two enchilada casseroles. The red sauce version layers corn kernels diced onion fresh corn tortillas and a blend of Monterey Jack and cheddar cheeses. The green sauce rendition features shredded fillings layered between tortillas with similar ingredients.
A dense home recipe for green chili sauce using roasted and diced Hatch chilies and Anaheim peppers. It provides substitutions with frozen chiles, optional cilantro and oregano, and step by step directions to simmer the sauce until thickened. Serves about two and a half cups with nutritional notes per serving.
A spicy Chimayo red chili sauce combines ground red chilies with toasted cumin and coriander, Mexican oregano, onion, garlic, and vinegar for a rich, lightly sweet sauce. It yields about three cups and pairs with chicken, tortillas, cheese, beans, and a hearty pinto bean stew.
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