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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Sep 28, 2011
Page
8
Celebrity chef Jacques Pepin shares a shrimp Provencal dish served with microwave brown rice. The recipe yields two servings with 322 calories each and 29 percent of fat. Ingredients include plum tomatoes, shrimp, thyme, marjoram, bay leaves, olive oil, onion, garlic, and white wine.
A reader shares a healthier eggplant parmesan inspired by a Cooking Light app. The dish uses whole wheat bread crumbs baked eggplant and part skim ricotta to cut calories saturated fat and sodium per serving.
A detailed eggplant parmesan recipe with steps for breading baking and assembling layers using eggplant ricotta mozzarella fontina and basil. Notes include tweaks for larger servings and commentary from the home cook Chrissy Kadleck with a personal ending about the dish’s appeal and serving ideas.
Article notes Menchies priced at 0.45 per ounce with a $21 bill for a family visit and an average cup cost around 3.50. It promotes the George Jones Memorial Farm Harvest Celebration 6:30 to 9:30 p.m. Oct. 18 at Vermilion Valley Vineyards with a $45 Souper Supper ticket. Proceeds support the New Agrarian Center and Oberlin College.
A short culinary note describes deviled crab cakes flavored with the holy trinity onion bell pepper and celery along with Cajun seasoning and three colors of pepper. It contrasts crab cakes with deviled crab cakes and mentions a New England Oyster House memory.
Recipe fragments describe deviled crab cakes with onion pepper and crabmeat, plus a skirt steak dish with ginger garlic and sauces. Also included are cupcakes using instant coffee, butter, sugar, self rising flour, and a coffee topping with confectioners sugar and cocoa.
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