The Cincinnati Enquirer from Cincinnati, Ohio • Page 36

E2 WEDNESDAY, JUNE 4, 2003 FOOD THE CINCINNATI ENQUIRER RJ 7 CIO Recipe Rehab Pizza Pasta Salad trimmed by using turkey pepperoni Compiled by Polly Campbell Before and after Required Reading Based on 1 serving of recipe) I fc i Don't you wish that right this minute you were sitting in the Bar Hemingway in the Kitz Hotel in Paris, sipping a Ritz 75 or a Side Car or a Millionnaire chatting with the beautiful people? Even if you're never heard of the Bar Hemingway, surely the idea of a champagne cocktail garnished with a pink rose Pizza Pasta Salad Adapted Calories 625 401 Fat 36 14 Carbohydrate 48 47 Sodium 986 mg 695mg Fiber 3 3 Cholesterol 69 mg 51 mg Calories from fat 53 32 strikes your fancy. Some of the romance associated with fancy drinks in plush bars can be re-created using Die Cocktails of the Ritz Paris (Simon and Schuster; $19.95) by Colin Peter Field. Nutritionists recommend those on daily 2,000 calorie diet limit their fat consumption to 65 or less, cholesterol to 300 mg or less and sodium to 2,400 mg or less per day. Pizza Pasta Salad 2 plum tomatoes, seeded, chopped medium red onion, chopped 8 fresh white button mushrooms, sliced 1 small green bell pepper, chopped 6 ounces turkey pepperoni, cut into quarters 8 ounces mozzarella cheese, diced 20 leaves fresh basil, thinly sliced 1 pound wagon wheel pasta, cooked, drained, cooled DRESSING 1 teaspoon garlic salt 1 teaspoon Italian seasoning 1 rounded tablespoon tomato paste 2 tablespoon red wine vinegar 3 tablespoons water 2 tablespoons olive oil Freshly ground black pepper In large bowl, combine tomatoes, onion, mushrooms, green pepper, pepperoni, mozzarella, basil, and pasta. In small bowl, whisk together garlic salt, Italian seasoning, tomato paste, vinegar, and water.

Whisk oil, in slow stream, into dressing. Pour dressing over pasta mixture; add pepper. Toss salad to coat evenly and chill. Makes 8 servings. Warmer weather always brings requests for main-dish salads.

This week we have a Pizza Pasta Salad for you to try. This pasta salad is aptly named as it contains many of items normally found on your favorite pizza. Tomatoes, onion, mushrooms, green peppers, and pepperoni are tossed with mozzarella cheese, fresh basil, and wagon wheel pasta, then lightly coated with an Italian-style dressing. Each serving contains 36 grams of fat For this recipe, we: Reduced the amount of mozzarella by half. To spread the flavor, we cut the cubes slightly smaller than the original.

Replaced the pepperoni with Hormel Turkey Pepperoni and reduced the amount from 8 ounces to 6 ounces. Reduced the amount of oil from cup to 2 tablespoons. (To compensate, we added 3 tablespoons water.) Results were excellent. There were a lot of veggies in the salad and just enough cheese and pepperoni. No one could tell a difference in the salad dressing.

Reduced to 14 grams of fat per serving, this is the perfect salad The Bar Hemingway has several times been called the Best Bar in the World, notably by Forbes magazine. It was founded at the Ritz in 1921, and renamed after the war for its most famous patron, Ernest Hemingway. It re-opened in grand style in 1994. Mr. Field is the head bartender, and a "cocktail genealogist," who presents the stories of classic and famous cocktails, scrupulously attributing possible concoctors.

He also includes cocktails invented at the Ritz, cocktails to go with cigars, and advice on mixing, inventing and serving all kinds of alcoholic mixed drinks. It's written in a more erudite and witty manner than most cocktail books, and includes light-hearted color drawings. From the Book for your pizza-loving family and friends. Tip of the Day: Hormel Turkey Pepperoni is available in most grocery stores. If you don't see it, ask your store manager.

It is not always located with other sausage-type products. Karen Weber, Pat Streicher and Ellen Illig are registered dietitians at Jewish Hospital's Cholesterol Cen- ter. To have your recipes rehabbed, send them to: Recipe Rehab, The Jewish Hospital Cholesterol Center, 3200 Burnet Cincinnati 45229. This cocktail was named and invented for a very pretty Polish cabaret dancer who worked in Paris in 1991, not far from the Ritz Paris. Kashenka 4-5 strawberries 2 teaspoons of white castor sugar Polish vodka Remove the leaves and put strawberries into a large Old Fashioned glass.

Add the sugar and apply enough pressure on the fruit so as to slightly bleed them without crushing them. Add largely cracked ice all the way to the top. Pour in Polish vodka and stir gently. Garnish with a red rose petal. Cocktails of Ritz Paris r-rjT Eat Your Vegetables Desperation Dinners Orange concentrate packs chicken with flavor Fresh herbs give vital flavor Law." nc.

I vl A By Alicia Ross and Beverly Mills United Feature Syndicate We have a new desperate power ingredient that's actually been around for years: Frozen concentrated orange juice. With just a quick scoopi we can pack intense orange flavor into By Pam Smith O'Hara Knight Ridder News Service Herbs are vital to good vegetarian cooking, adding aroma and flavor to a variety of dishes. Some ingredients go together naturally, like basil with tomato, marjoram with mushrooms, sage with white beans, and cilantro with salsa. Some recipes call for herb mixtures: Bouquet garni, often used in soups, is composed of bay leaves, thyme and parsley tied together with string or gathered in a cheesecloth bag. Herbes de Provence is a combo of basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme that works in Mediterranean dishes.

Fines herbes is a finely chopped mixture of chervil, chives, parsley and tarragon that's great in egg dishes. You can store fresh herbs in the refrigerator wrapped in damp paper towels for about 4 days. Or freeze whole leaves in plastic wrap for up to 3 months. Warm Bean and Herb Salad Vi cup extra-virgin olive oil 2 cloves finery chopped garlic 3 tablespoons chopped Italian parsley Handful basil leaves, chopped 1 teaspoon finely chopped rosemary 4 large sage leaves, finely chopped 3 cups cannelllnl beans, cooked and well-drained Salt and freshly ground pepper Juice of 1 lemon cup oil-cured black olives In a large saute pan combine the oil, garlic and herbs. Warm over very low heat for about 4 minutes.

Add the beans and salt and pepper to taste; toss gently. Cook over low heat until the beans are warm and have absorbed the flavors of the olive oil, about 5 minutes. Remove from the heat, add lemon juice and toss. Arrange beans on a platter and surround with olives. Serve immediately.

Makes 4 servings. Viana La Place's Verdura: Vegetables Kalian Style (William Morrow $16) spoon it over the chicken to ensure a great orange flavor. Contact Alicia Ross and Beverly Mills by mail: co United Media, 200 Madison New York, NY 10016; Web site: www.desperationdin-ners.com ore-mail: Grilled Orange Chicken 2 tablespoons frozen orange Juice concentrate 2 tablespoons reduced-sodium soy sauce 2 tablespoons light or dark brown sugar, firmly packed 2 teaspoons bottled minced garlic 2 teaspoons bottled fresh ginger (see note) teaspoon black pepper 4 boneless, skinless chicken breast halves, thawed if frozen (1 to 2 pounds, total) Place the orange juice concentrate in a 2-cup or larger glass measuring cup. If the concentrate is in a hard lump, microwave on high, uncovered, for 30 seconds or until thawed. Add the soy sauce, brown sugar, garlic, ginger and pepper.

Whisk to mix well. Set aside. Turn a gas grill on medium-high heat Place the chicken breast pieces on the heated grill and spoon some of the orange sauce over each of them. Close the grill and cook for about 2 minutes. Open the grill and top with sauce again.

Close the lid and grill for about 2 more minutes. Turn the our favorite recipes. We like to keep a small container of concentrated orange juice in the freezer. When we want to turn up the volume on orange flavor, we simply scoop (or scrape) out what we need, cover the container with foil, and return the rest to the freezer door shelf, ready for the next recipe. If the concentrate is Li a hard lump (out of the can), you only have KATS BARRY chicken breasts and top with sauce.

Close the lid and continue to grill, opening the grill about every 2 minutes to spoon more sauce over each breast. Continue to grill and top with sauce, turning the breasts one more time if necessary. Grill until the chicken Is cooked through, about 12 to 14 minutes total grilling time (see note). Serve immediately. Makes 4 servings.

Notes: Bottled fresh ginger is a relatively new ingredient that is a perfect replacement for the time-consuming fresh ginger. Called crushed, ground, minced or chopped, depending on the brand, bottled fresh ginger is available in the produce section of larger supermarkets. Finely minced fresh ginger can be substituted, Exact grilling times will depend on the heat of your grill as well as on the thickness of the chicken breast Chicken is done if, when pierced, the juices run clear or the breast is no longer pink inside. Do not overcook the chicken. 20 minutes Menu Grilled Orange Chicken Com on the cob Crisp green salad Sourdough rolls to pop it in the microwave for a few seconds, loosening it enough to stir in your other ingredients.

Today's recipe for Grilled Orange Chicken is perfect for the warming weather and is easy to double or triple if you are feeding a crowd. Be sure to be generous with the sauce as you Taste Test The skinny on low-fat ice cream sandwiches By Carol Ness The San Francisco Chronicle SAN FRANCISCO Moo-ve over Skinny Cows. Klondike Slim-a-Bears are The Chronicle tasting panel's pick when it comes to low-fat ice cream sandwiches. Silhouette brand's round "Skinny Cows" placed a not-so-close second a stunning result since the name Skinny Cow is virtually synonymous with low-fat ice cream bars. Because they have 130 calories apiece and count as only two Weight Watchers points, they've been on every treat-seeking dieter's summer shopping list since they hit the market.

All of the bars in this tasting cost $4.99 for six (four ounces apiece) and are available in most supermarkets. Here's what the tasters discovered creamy ice cream. But one commented on the ice cream's "mild flavor" and another called it "kinda tasteless." Three tasters would buy them, one might and one wouldn't. The other four competitors paled in comparison though Smart Ones and Slim-Fast did all right. Both of the artificially sweetened ice cream sandwiches, Eskimo Pie Slender Pie and Klondike Slim-a-Bear about the winner and runner up: The Klondike bars have a softer cookie.

Tasters liked it, calling it "very choco-laty" with a "good saltsweet balance." And they found the ice cream "creamy" with an "OK vanilla flavor." Three tasters ranked these bars first; four would buy them and one might. Tasters also liked the Silhouette bars, especially their "crisp cookies" and No Sugar Added, tanked. Of the Smart Ones, the tasters liked the ice cream's vanilla flavor but found it "gummy" and said the cookies were "too soft" and "sticky." Three might buy these bars; two wouldn't. The Slim-Fast bars also were knocked for being "soft, sticky cookies." One taster would buy these, one might and three wouldn't Wine Not? WHITE WINES Kendall-Jackson VR Murphy-Goode Fume Blanc J. Lohr Riverstone Greg Norman Chardonnay Beringer Napa Chardonnay Edna Valley Chardonnay Zenato Pinoi Grigio $8.99 Rodney Sonoma Charoonnay $9.99 Maestro Pinot Grigio-Chardonnay $9.99 Mondavi Private Selection $9.99 Giesen Sauvignon Blanc $10.99 EXP VlOGNIER $10.99 Penfolds Thomas Hyland $10.99 REP WINES Beringer Whitc Zinfandel $5.99 Banrock Station Charoonnay $5.99 Marques De Caceres $6.99 Rosemount Traminer-Riesung $6.99 Chateau Stl Michelle Johannisberg Riesling.

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