search bar
small Title
small Title
 |
 |
|
| Memo
No. 2017 August 6th, 2007 |
HOUSEWARES WORTH MENTIONING
This time of year my favorite method for cooking fresh vegetables is grilling. So is it any wonder that I wanted a mesh grill-top frying pan that I saw in the latest Williams Sonoma catalog. Furthermore, I had a WS gift card that's been burning a hole in my pocket since Christmas so why not!
In Spain, restaurant chefs use mesh frying pans to saute vegetables on a wood-fired grill. The WS fry pan is crafted of heavy duty stainless-steel wire and has a long stainless-steel handle for a firm grip. It's also dishwasher safe. The price for the 12-inch by 3-inch skillet is $29.95.
Moving on, Williams Sonoma also had a Corn Zipper from Kuhn Rikon, a Switzerland company. It zips kernels cleanly and safely off the cob. Teeth in the zipper cut between kernel and cob with whole rows of kernels falling into a bowl. The cost is $12.00.
Another place that I love to shop for gadgets is Bed Bath & Beyond. I was there looking for a sweet cherry pitter that I had read about. A couple years ago I served a baked black cherry dessert at Chief and my nails were stained for two weeks! Never again would I pit cherries two days in a row to make a dessert! I do love black cherries and when the season ends it's over until next summer. So if I crave them I'm willing to pay the price whether they're on sale or not (I just don't eat as many when they're $3.99 a pound). The cherry pitter works so well that I plan to serve our MaryAnn's Sweet Cherry Streusel Cake at the Bryan Chief this weekend. The OXO Good Grips Cherry Pitter cost $11.99 at BB&B. By the way OXO is a great brand. The mango cutter is also made by OXO.
Mary Ann tells me the Sweet Cherry Streusel Cake is a Better Homes & Gardens recipe from decades ago.
SWEET CHERRY STREUSEL CAKE
- 3/4 cup sugar
- 1/4 cup butter (1/2 stick)
- 2 eggs
- 1/2 teaspoon vanilla
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup buttermilk
- 2 cups dark sweet cherries, pitted and halved
Streusel Topping
- 1/3 cup all-purpose flour
- 1/4 cup sugar
- 2 tablespoons butter
In large mixing bowl cream sugar and butter until light; beat in eggs and vanilla. Stir together dry ingredients; add alternately with buttermilk to creamed mixture, beating well after each addition. Pour into greased 9x9x2-inch baking pan. Arrange cherries, cut side up, over dough; sprinkle with Streusel Topping. Bake in 350oF oven for about 30 minutes until done. Serve warm with whipped cream, if desired. Recipe makes 9 servings.
To make topping, combine streusel ingredients until crumbly.
|
FROM THE COOKBOOK SHELF
When I travel, I cannot resist big book stores. It shouldn't come as a surprise that I gravitate to the cookbook section. Since I was given a new grill for Mother's Day, I'm naturally doing more grill-cooking this summer and justified buying Betty Crocker's Grilling Made Easy featuring 200 sure-fire recipes. No need to limit yourself to chicken, steak and burgers on the grill, not when recipes include Dilled Salmon and Vegetable Packet. We've already tried this one and it's delicious! I will admit that the better the salmon the better the taste! The foil cooking bag is excellent for this entree.
DILLED SALMON AND VEGETABLE PACKET
- 1 1/4 pound salmon filet, 1/2 to 3/4 inch thick
- 3 tablespoons olive oil
- 2 teaspoons fresh dill weed or 1/2 teaspoon dried dill weed
- 2 teaspoons chopped fresh parsley
- 1 teaspoon garlic salt
- 2 medium tomatoes, seeded and coarsely chopped
- 1 medium yellow summer squash, sliced (1 1/2 cups)
- 1 cup fresh snap peapods, strings removed
Heat coals or gas grill for direct heat. Cut salmon filet into 4 serving pieces. In small bowl, mix oil, dill weed, parsley and garlic salt. In heavy-duty foil bag, place salmon, tomatoes , squash and pea pods. Brush oil mixture over salmon and vegetables. Double-fold open end of bag. Set bag on grill over medium heat 15 to 20 minutes, until salmon flakes easily with fork. Place bag on serving plate; unfold. Recipe makes 4 servings.
Double-Cheese and Herb Bread also caught my attention.
DOUBLE-CHEESE AND HERB BREAD
- 4 slices Italian bread, 1/2 inch thick
- 1 tablespoon chopped fresh or 1/2 teaspoon dried basil leaves
- 1 tablespoon chopped fresh or 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon garlic powder
- 1/2 cup shredded Colby or mild Cheddar cheese (2 ounces)
- 1/2 cup shredded Havarti cheese (2 ounces)
Heat coals or gas grill for direct heat. Spray both sides of each bread slice with cooking spray. Sprinkle one side with basil, oregano and garlic powder. Top with cheeses. Cover and grill over medium heat 2 to 3 minutes or until bread is toasted and cheese is melted. Recipe makes 4 servings.
Note: Sourdough bread can be used instead of Italian bread. |
| |
view archive |
|
| |
|
|
