The Palm Beach Post from West Palm Beach, Florida on March 26, 1998 · Page 88
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The Palm Beach Post from West Palm Beach, Florida · Page 88

West Palm Beach, Florida
Issue Date:
Thursday, March 26, 1998
Page 88
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2FN THE PALM BEACH POST THURSDAY, MARCH 26, 1998 F Each wine Wine of the week Tips for making light, crisp meringue The booklets are priced from glass has its purpose Still drinking your wine out of a coffee mug? Consider this: The Riedel family, which has produced glassware in Austria since 1756, sells stemware created for different kinds of wines. The theory Here's help in the kitchen Numbers to call with cooking questions: B Palm Beach Post Kitchen Counselor (561) 820-4550, or dial (800) 432-7595, Ext. 4550. B Palm Beach County Home Extension Service (56 1 ) 233-1 742. B Palm Beach County Library (561) 233-2600. B USDA Food Safety Hotline (toll-free) (800) 535-4555. B Palm Beach County Dietetic Association Hotline: 833-7079. -?.im Villa antinori CHIANTI CLASSICO DIHEBVA IQUA ..' Villa Antinori Chianti Classico Riserva, 1994: AVERAGE RETAIL PRICE: About $16. DESCRIPTION: Soft and flavorful, with typical Chianti aromas of plums, berries, anise and smoke. FOOD MATCHUPS: Pasta; chicken and veal dishes; red meats. ANT1N (J n i win behind Riedel stemware is simple. Georg Riedel believes that each grape variety and wine type has specific aromatic characteristics. For each beverage, he has created a elass de Mark Spivak WineSpirits Q: Could you give some tips on making a light and crisp meringue; also on how to make the meringues safe? Thanks. Several readers A: The secret of making meringues lies in beating the egg whites properly and fully. Here are some tips: B Make sure egg whites have no yolk mixed in; they won't fluff up fully if any trace of fat is present. For that reason, the bowl and beaters should also be squeaky clean. Whites Gholam Rahman 'Kitchen Counselor that are at Voom temperature beat up better. Separate the eggs, return yolks to refrigerator promptly and set whites out for 30 minutes. '. Use superfine sugar, or mish regular sugar in a blender. Undissolved sugar specks will ;cause meringues to "weep" and become soggy. : Beat whites until foamy, .add V to xh teaspoon cream of lartar and beat till the peaks left :when you lift the beater fall over slightly. (Soft-peak stage). Gradually add superfine sugar and continue to beat just until glossy, the peaks now will stand without bending. Don't overheat or the result will be denser. ; For meringue kiss-type xookies or disks, drop the me-rjngue onto a baking sheet and Ibake at 200 for Vh to 2 hours. Xower oven temperature to 150 utensil remains cool, it is safe. You may also want an extra cup of water if what you are microwav-ing is liable to turn dry. Q: I'm married to a European, and they use Celsius not Fahrenheit for temperature measurement. How do I convert Fahrenheit to Celsius? Mrs. Silverman, Lake Worth A: The difference arises from the fact that the freezing point of water is 32 F but 0 C, while the boiling point is 212 F and 100 C. Here is the formula for converting Celsius to Fahrenheit F 9 5C32, i.e., multiply by 9, divide by 5 and add 32. For Fahreheit-Celsius, subtract 32, divide by 9 and multiply by 5. Q: Could you find the address and phone number of the manufacturers of Presto pressure cookers? I need a booklet for my cooker. Thanks. Adele Hamburger, West Palm Beach A: The pressure cookers are manufactured by National Presto Industries Inc., P.O. Box 1172, Eau Claire, Wis. 54702-1172. Or you can write, or call the company at (800) 877-0441. signed to display the wine at its best. Riedel glasses are not cheap. They include the mouth-blown Sommeliers Series ($53-$88), the machine-made Vinum Series ($20-$30), and the Ouverture line ($10-$15). The first two are lead crystal, while the Ouvertures are made of fine potash glass. Last year, Riedel introduced his Basic glassware, priced to sell in the $8-$10 range. The three items (Red, White and Champagne) are actually Ouverture glasses placed on dishwasher- proof stems. Now that you know which glasses to use, give our wine of the week a try. Mark Spivak is editor of the Florida Wine Bulletin, a monthly wine newsletter reviewing foreign and domestic wines. He is a candidate for Master Sommelier, a title presently held by only 90 people worldwide. if meringues are browning too quickly. Many bakers leave them in the turned-off oven as long as overnight. Or, follow your recipe, which may call for a short baking time at high temperature. B Let cool completely before storing in air-tight containers. As for safety, properly baked meringue should be quite OK since the internal temperature would have handily reached over 160, the safety margin. Q: My husband says I should always keep a cup of water in the microwave oven. Is there any reason for doing so? Ruth Reynolds, West Palm Beach A: In normal heating and cooking, there is no need for an extra cup of water. There would be enough foodstuff to absorb the microwave energy. It may be needed, however, in situations where there aren't enough microwave-absorbing matter in the cavity, since energy feedback may harm the magnetron. For example, when you want to test whether a utensil is microwave-safe, you microwave it for 40 to 60 seconds with a cupful of water placed away from it. If the April 8 Cooking demon stration-luncheon: The Palm Beach Series is sponsoring four demonstrations by French Chef Gerard, former chef of Charles de Gaulle, at Janeiro Restaurant, 191 Bradley Place, Palm Beach to benefit the Starkey Hearing Foundation. Tickets are $200 for the series or $60 for each demonstration-luncheon, all tax-deductible. The Feb. 11 session will feature sole recipe. Call 586-3061. April 11 Louisiana cooking: Chef Fahey will teach how to make barbecued shrimp, jamba-laya, chicken gumbo etc. From 10 Wine tasting offered at Delray Beach hotel a.m. to 3 o.m. At the Florida Culinary Institute, 2400 Metro-Center Blvd., West Palm Beach. $75. Call 688-2001. April 11 Fresh fruit pies and tarts: Chef Tanner will teach how to make flaky crusts and tasty pie and tart filling. From 10 a.m. to 3 p.m. At the Florida Culinary Institute, 2400 Metro-Center Blvd., West Palm Beach. $75. Call 688-2001. April 15 Gourmet cooking: A series of nine classes on Mondays is being offered beginning April 15, from 6 to 9:30 p.m., at South Technical Education nil $1.50 to $3, depending on the model, plus $1.50 for shipping and handling. Q: Can you please print a recipe for a Japanese-style ginger dressing for salads? Thanks Several readers A: This recipe is from an An American Taste of Japan by Elizabeth Andoh (1985, William Morrow and Co.). The exotic ingredients should be available in most Oriental stores. Ginger vinaigrette 3 tablespoons rice vinegar Va teaspoon dry mustard 1 teaspoon ginger juice (extracted from freshly grated ginger) ll2 shlro miso (light fermented bean paste) 1 teaspoon soy sauce Va teaspoon mlrin (syrupy rice wine) Pinch salt 3 to 4 tablespoons fruity olive oil 1 teaspoon kuro goma (black sesame seeds), optional Va teaspoon freshly ground black pepper, optional Mix vinegar, mustard and ginger juice. Whisk in bean paste, soy sauce and wine. Add a pinch of salt and start whisking in the oil. Taste after adding 3 tablespoons oil; if too tart, whisk in a bit more. Toss greens with sauce and chill 30 minutes. Just before servings, season with sesame seeds and pepper. Makes cup. Center. 1300 SW 30th Ave., Boynton Beach. Fee for the series is $53. Registration begins March 30. Call 364-7922. April 18 Food and wine demonstration: Chef Dick Cin-golani will be the instructor, 7-9 p.m. at 13860 Wellington Trace, Wellington. Samplings and tastings will be offered. Tickets $15. Call (561) 753-7011. To have your food event listed, items must be sent two weeks in advance to: Food Calendar, co The Palm Beach Post, Food Dept., P.O. Box 24700, West Palm Beach, Fla. 33416-4700. I LANTANA Cuco's Border Cafe Grumpy Grouper Sal's Italian Ristorante PALM BEACH Acquario Restaurant Dempsey's Francoise s Place Original Pancake House (M-F) The Ginger Man (M-F) PALM SPRINGS Giluigi's Pizza & Pasta JR's Ribs & Seafood Ristorante Antonio's Sun Sum Chinese ROYAL PALM BEACH Manninos Too WELLINGTON Gabriel's Cafe Jalapeno Harry's Sal s Italian Ristorante LOXAHATCHEE Frateili & Sports Bar WEST PALM BEACH Asti Ristorante Andy s Ribs & Seafood Bell Bottoms Cafe Castaway's Continental Catering Casa Gabriel Champams Sports Pub Chef G s Chez Max (M-F) Chez Moustache Comedy Corner Crazy Horse Tavern Dax Bar Dax Key West Gri Durango Steak House El Taco Caiienle Hubfos India Garden With your TREE Palm Beach Post GUSTO card, you'll save at more than 500 fine restaurants from the Keys to the Treasure Coast, including the mm V m restaurants snown oeiow. uaiiToaav! i 820-4663 or JL 1-800-654-1231 BUY SOME BEAUTIFUL ANTIQUES Find treasures and unique items of all sorts every day in the Palm Beach Post Classifieds I HIM-I Hayashi Japanese Mario's Pizzeria Murphy's Old Boston Pasta House Sebastians Grill at Marriott Swampgrass Willies JUPITERTEQUESTA Bogarts Christine's Delancey St. Dorian Gray Cafe La Caravella Giardino D Italia Grapevines Wine Bar Sugar Cane Island Bistro HOBE SOUND Mango's JENSEN BEACH Admiral's Table Cafe Coconuts FT. PIERCE Boomer's Fun Time Cafe PORT ST. LUCIE Rooster's Seagnlle STUART Aubon Blupers Casa Roma Italian Fish Tales (M-F) Guytano's Grille Metro Blues Cafe Sub Station Dek The Ashley T A. Vems SELL SOME BEAUTIFUL ANTIQUES Call (561) 820-4343 to sell unique items you no longer want. Palm Beach Post Classifieds V 111 k l-Hop Jade Empire King Solomon's Diner La Sirena LT's Spanky Magoos LT's Sports Bar Margarita y Amigas . Mikasa Japanese New World Chinese Palm Beach Airport Hilton Piccolo Red s Backwoods BBQ Reef & Beef Restaurant Rockwell s (M-F) Royal Chef Roxy's Sand Bar & Grill Scalpi's Thai Thani This Is It Pub RIVIERA BEACH DeLuca s Italian PALM BEACH SHORES Buccaneer LAKE PARK Someplace Daddy Rabbit s BBQue NORTH PALM BEACH Original Pancake (M-F) Mandarin Restaurant SINGER ISLAND Atlantic Coastal Cruises Atlantic Star Holiday Inn Sun spree Resort Portotmo Restaurant Singer's Restaurant Star of Palm Beach The Storm PALM BEACH GARDENS Bisuo Zenith (M-F only) Cntna Wo Garden Durango Steak House These notice To call toH You GUSTO you receive GUSTO prt'3v-a Most Commonly Asked Questions about the GUSTO program: 1 How does GUSTO Work? Your GUSTO card is electronically linked to your VISA, MasterCard, or Discover card. The charge slip you sign at the restaurant will reflect the full bill When your monthly charge card st'aterTent arrives it will show the full meal charge and your 20 to 35 GUSTO savings (excluding tax and tip.) -The GUSTO card is free as long as you are a 7-day per week POST subscriber who prepays for at least 8-weeks. If you cancel your Post subscription, you may keep the GUSTO card by paying a '10 annual membership fee. 2. It it is free, why do I need to provide a credit card? There is no membership fee for qualified Post subscribers. There will not be any charges on your credit card for joining the program. However, you must use your GUSTO dining and entertainment card in order to receive the discounts. 3. Can I receive more than one card? yes, additional cards, with the same GUSTO account number and designated host credit card, are available free of charge. Call 1(888) GO GUSTO for additional cards. 4. Why can 1 1 receive a GUSTO credit at restaurants and still pay cash? The program requires a credit card to administer the debits and credits and to track the restaurant charges. (For more information, refer to question 1) 5. How long will it take to receive my GUSTO card in the mail? It will take up to four weeks to receive the card from Gusto. March 26 Wine tasting: '5:30-7 p.m. at the Colony Hotel, .525 E. Atlantic Ave. (North Federal Highway), Delray Beach. Features hors d'oeuvres and fine wines. Christina Gagliano of Ko-brand Importers will speak. Tickets $15. Reservation required. Call (561) 276-4123. March 28 Cooking classes: Chefs of the Four Seasons Resort will offer a series of 2-hour classes showcasing fish and sea- FOOD -CALENDAR : food, begin ning at 10 a.m., at 2800 S. Ocean Blvd., Palm Beach. Each class costs $35, including lunch. Reservation required. Call 582-2800 and ask for the concierge. March 31 Cooking class: Chef Greg Pryor, Florida Personal Chef, will be the instructor. From 6 to 8 p.m.; $35. At Chefs Corner, Crystal Tree Centre, 1201 U.S. 1, Suite 14, North Palm Beach. Registration required. Call 626-4900. April 4 Food and wine demonstration: Chef Dick Cin-golani will be the instructor, 7-9 p.m. at Crown Wine, 2219 Power-line Road, Boca Raton. Samplings and tastings will be offered. Tickets $15. Call (561) 391-6009. Cheesy yeast rolls a Whiz By Cheryl Chapman Universal Press Syndicate These stir-down batter cheesy yeast rolls use just under a cup of Cheez Whiz and turn out richly golden and puffy-topped. The cheese taste is there but isn't overpowering. Garlic or jalapeno Cheez Whiz would be interesting variations, depending on what else is on your menu. Easy cheesy buns :i package yeast Vi cup warm water ; cup Cheez Whiz 2 tablespoons sugar I teaspoon salt 1 egg 2 tablespoons melted butter 2V2 cups flour (divided use) Soften yeast in warm water and let stand for 5 minutes. Add cheese, sugar, salt, egg, butter and ' 1 cup flour. ; Beat 2 minutes with electric ;mixer on low speed, until cheese :is well blended. Add gradually VA to VA cups additional flour, to form !a soft dough, mixing well after ;each addition. Fill well-greased muffin tins about half full of dough. Cover and let rise in a warm place 1 to VA hours, until doubled in size. Preheat oven to 375 degrees. Bake buns for 12 to 15 minutes, until golden brown. Makes 12 buns. Note: Let the dough rise in a microwave. Bring VA cups of water to a boil in the microwave. Leave the hot water in the micro- j wave along with the dough. The ! warmth from the steam will re- ; duce rying time by about half. ) Chesterfield's Village Pub Chez Max (M-F) City Limits Edde's Restaurant Giacoma s Cucina Giancarlo Grecian Isles Irish Cottage Pub Las Hadas Masquerade Cafe Peter's Stone Crabs Rod 4 Gun Sal's Italian Ristorante BOYNTON BEACH China Dumpling l-Hop Mandarin Manor Sal's Italian Ristorante Sun Wan ATLANTIS Sal's Italian Asian Sun GREENACRES Red s Backwoods BBQ Saigon Tokyo LAKE WORTH Abby s Garden Restaurant Chez Max (M-F) China Pavilion Club 502 Delancey St. Deckers Bar ft Gnll Don Cecio Ristorante Joey s Dugout Julio s Cafe JJ Muggs Manhattan Bagel Patio Roberto's Ptzzena Sai s Italian Ristorante Snarxjn-La Something FtshjT BOCA RATON Acapulco Grill Amato's of New York Bocanuts Comedy Club Bilotti's Italian Bistro Zenith Boboli Italian Grille Cafe Scandia Carson's (M-F) China Dumpling Cheerleaders Clock Family Restaurant Coyote Grill Fellmi Ristorante Italiano Floribbean Bistro Food Amongst the Arts Gold's Gym of Boca Raton Lion 4 Eagle Pub Lucille s Bad to the Bone BBQ Luke s American Grill Mama Giovanna Manhattan Bagel Mickey G's Prime Steak & Seafood The New Blarney Stone Osaka Sushi Pattycake Cheesecake Cafe & Coffeehouse Red s Backwoods BBO Roboli Ristorante Italiano Sal s Italian Ristorante Siam Garden Stockyard Steakhouse Surf Cafe Tavern m the Greenery Tiramisu Tomasso's Pizza & Subs Ugly Duckling Pub V'to S Mhael s Witt Chamberlain s DELRAY BEACH Antigua Atlantic Street Station Benna'do s B'lotti s Italian Blue Anchor Ca"e Luna Rosa Ca'er r.g t,y David restaurants are subiect to change without verity a restaurant s GUSTO participa-twn. tree (888) GO GUSTO i888) 464-8786) wiN receive a complete hst of participating restaurants and other merchants when your GUSTO card Or look for the loop displayed at the restaurant s

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