The Palm Beach Post from West Palm Beach, Florida on March 26, 1998 · Page 236
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March 26, 1998

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The Palm Beach Post from West Palm Beach, Florida · Page 236

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West Palm Beach, Florida
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Thursday, March 26, 1998
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THE PALM BEACH POST THURSDAY, MARCH 26, 1998 3FN M a r c e 1 1 0 ' s Crostini a perfect treat to start spring parties I By Betty Rosbottom perature.) LcL-jSirzenct Restaurant "excellent food... lovely dining" 1997 ZAGAT SURVEY Just a short drive from... Kravis, Downtown, Palm Beach & Wellington Private Parties 'Catering ;' Reservations always accepted and honored 6316 South Dixie Highway i West Palm Beach 585-3128 Crostini with fontina, prosciutto and rosemary 2 to 3 tablespoons extra-virgin olive oil, plus more if needed 20 slices crusty French or Italian bread, cut diagonally into -inch-thick slices (see note) 3 ounces thinly sliced prosciutto 1 (6-ounce) piece Italian fontina cheese, sliced or shaved paper thin 1 teaspoon dried rosemary leaves, finely crushed Small bowl of black olives Small bowl of ripe green olives Several sprigs fresh rosemary for garnish, optional Place olive oil in small bowl and brush bread slices lightly on both sides with oil. Place slices on baking sheet. Bake on center rack at 300, turning once, until crisp and lightly browned, about 5 minutes per side. Remove and set aside. (Crostini can be toasted 2 to 3 hours ahead. Cover loosely with foil and leave at cool room tem lms Angeles limes Syndicate I It always pleases me to meet young people who have an interest in food, as my own career was sparked by a year of study in France when I was in college. Several weeks ago I received a phone call from an Amherst College senior who told me of a new gourmet club that she and other students had founded at the school. "Would you be willing to give the group a cooking class?" she asked. We agreed on a date, and on the day of the lesson eight enthusiastic beginning cooks appeared at my door. Their ardor never waned during the three-hour session in which we prepared a simple Italian-inspired meal. When they arrived, I served a plate of warm fontina and prosciutto crostini along with bowls of black and green olives. Together we assembled a wild mushroom lasagna and . a salad of mixed Italian greens in a vinaigrette dressing. We also America's Most Wanted Bagel I AjfcUff I twtl French toast casserole can be Texas caviar is really easy to prepare, but start early good morning dish for a crowd poached pears in red wine to enjoy with scoops of vanilla ice cream sprinkled with crumbled biscotti. The crostini were an extra dish an uncomplicated antipasto which I decided to add at the last minute. I brushed slices of good crusty bread with olive oil, then toasted them in the oven. Next, thin slices of Italian fontina cheese, sauteed strips of prosciutto and a dusting of crushed rose mary were added. The crostini were completely assembled before the group arrived and quickly reheated in the oven before serving. The students depleted this plate of little treats in no time at all. I was delighted with my creation; these delicious appetizers looked impressive but took only a few minutes to assemble. Because they are so easy to prepare, I am planning to offer the crostini again to start some spring dinner parties. They could easily precede pasta primavera, osso buco or risotto. They would also make a fine hors d'oeuvre to pass at a spring cocktail party. Hints from Heloise cleaned-out spray bottle filled with bleach and water. I keep it handy under the kitchen sink. I spray the surface with solution and wipe with a paper towel. Then I proceed to clean with soap and water and dry thoroughly. No more contaminating germs! Leslie Norris, Covington, La. A good sanitizing solution is 3 tablespoons household bleach to 1 gallon of water. Leave it on the surface for about 2 minutes, then rinse and dry. Note: Be sure to clearly label the bottle. Heloise Dear Heloise: At a brunch recently, I served three kinds of cream cheese: no-fat, Mi-fat and regular. In order to identify them, I cut the label from each package and placed it on the corresponding bar of cream cheese. My guests were delighted and so was I. Esther Bernstein, Jamesburg, N.J. B Write to Heloise in care of The Palm Beach Post, P.O. Box 24700, West Palm Beach, Fla. V 11 BAGELS 2 FREE bagels when you buy 6 Good only at East Boca store. This coupon not to be combined with any other I offers. Expires 41698. 1 RAfiELS 4 FREE bagels when you buy 12 Caood only at tast boca store. This coupon not to be combined with any other offers. Expires 41 698. P I sk A FREE ! The Dallas Morning News If you have a crowd to feed, making French toast casserole sure beats standing over a hot stove turning out individual servings. And you'll get no complaints from company. The casserole comes out . dense and creamy almost like bread pudding. And who wouldn't mind eating that for breakfast? It can be the main morning event, or part of a big brunch lineup. Serve it with more raspberries or whatever ripe fruit you have on hand, with yogurt or even heavy cream on the side. For a lighter version, replace the eggs with an equal amount of egg substitute. The recipe is from Simply Casseroles by Kim Lila (Surrey Books, $14.95). French toast casserole Nonstick cooking spray 2 cups skim milk 3 whole eggs, lightly beaten 12 slices wheat or whole-grain bread, cut in halves (not diagonally) 2 tablespoons margarine, melted (divided use) Vfe cup confectioners' sugar (divided use) 2 cups fresh raspberries (divided use; use frozen if not in season, or use other ripe fruit) 1 'TmRumtms Dear Heloise: I really love your Texas caviar recipe. Could you please reprint it? Vivian Rightmeyer, Churchville, N.Y. This spicy concoction is a great appetizer served as a dip with tortilla chips or crackers. All you have to do is mix the following ingredients together and marinate in the refrigerator for 24 hours. Texas caviar Combine in a very large bowl: 1 large jar medium or hot pfcante sauce 2 1 6-ounce cans black-eyed peas, drained 1 1 6-ounce can white hominy, drained 1 cup diced green bell pepper 1 cup chopped white onion 1 cup chopped fresh tomato V2 cup fresh cilantro (aka ; Chinese parsley), finely chopped Va cup seeded and chopped Jalapeno pepper 1 cup chopped green onions (include green tops) 1 tablespoon sugar 1 tablespoon salt 2 tablespoons coarsely ground - black pepper 2 tablespoons ground cumin This is a favorite of mine, and ij seems to taste better after marinating but is also yummy freshly made. Heloise I Dear Heloise: We use a lot of peanut butter. When the jar con-. tents get low, I substitute a fresh jar. Then in a day or two, when the newer one has space, I take a harrow spatula and clean out the original and add the contents to he jar currently in use. This saves waste and messy efforts on the part of the users in a hurry. t Margaret Leininger, Ashland, Ohio Dear Heloise: My kitchen counter space is limited. Therefore, I use the same surface area to prepare most of the meals I cook. After handling raw chicken and other meats, which can carry harmful bacteria, I use an old CHEF'S SUGGESTIONS AH Urnm tocMe Choice at Soup: Honton, Cm Drop, Clwckm Noun or Hot A Sour end Dessert House Special Steak (Sizzling) (Broiled U.S. Choice Sirloin Sleak Sauteed with Snow Peapod, Mushrooms. Bok Chov and Walerchestimt) Chow Champagne Place enough olive oil in medi um hpaw skillet to mst coat bot tom nf nan. Place over medium heat and when hot add prosciutto strios and saute, turning constant ly until crisD. about 5 minutes. Rpmnvc and Dlace on oaoer tow els. (Prosciutto can be sauteed 2 to 3 hours ahead. Lover loosely wun foil and leave at cool room temperature.) To assemble crostini, top bread slices with cheese, then with prosciutto strips. Sprinkle lightly with dried rosemary. Place on baking sheet. (Crostini can be assembled 1 hour ahead. Cover loosely with foil and leave at cool room temperature.) When ready to serve, place sheet of crostini in oven and bake at 350 degrees until cheese has melted, 4 to 5 minutes. Remove. Arrange bowls of olives on serving platter and place crostini around them. Garnish tray with fresh rosemary sprigs. Makes 20 appe tizers. 1 teaspoon cinnamon Preheat oven to 400 degrees Lightly coat a 9-by-9-inch glass baking dish with cooking spray. In a small bowl, combine milk and eggs; lightly beat with a fork until blended. Dip bread halves in egg mixture to coat well. Layer about one-third of slices in bottom of baking dish. Lightly drizzle one-third of margarine over bread. Sprinkle 2V2 tablespoons of sugar on top; and cover with half the raspberries or other fruit. Repeat with another layer of bread (pattern differently from bottom layer) and top with one-third of margarine, 2 'a tablespoons of sugar and remaining fruit. Cover with remaining bread, margarine and sugar. Sprinkle with cinnamon. Cover and bake for 25 minutes; uncover and bake for an additional 10 to 15 minutes. Makes 6 to 8 servings. Per serving: Calories: 264 (25 percent fat); Fat: 7 g (2 g sat); Fiber: 4 g; Cholesterol: 92 mg; Sodium: 326 mg; Carbs: 39 g Calcium: 146 mg. Bread lion tiHiil from Le Petit I'riiiwuis. You'll love the authentic crust and taste of this unique, ali-natural baguette imported from France. Part-baked and frozen, just pop in the oven to bake to perfection in 10 or so minutes. FAT FREE SUGAR FREE NO PRESERVATIVES Le Petit Fraiicais " Take me home and bake me" In the frozen tood case at Publix and other line stores. Going On Vacation? Call Us. We'll interrupt your service, or save the newspapers for you. Call 820-4663 or 1-800-654-1231. "" 'Win toft Hk( jLmdfcJfci-J M .,ftyti.fc A. 1 (Lobster Meat, Roast Pork, Chicken, Mushrooms. Snow Pea Pods, Watercheslnut and Bok Chov) In the Oaks Plaza 1 Vj Miles E. of I-95 on Glades Rd. (Next to Shell across from FAU) (561)347-9877 11 11 11 11 !! 11 Any Deli Sandwich Good only at East Boca store. This coupon not to be 11 11 combined with any other offers. Expires 41698. P II l I !i $1149 ! U I "Cream Cheese Bagel and Small Coffee I bood only at hast Boca store. This coupon not to be MimhrnoH iiith nni nthnr iiumuHiuu Willi any un igp offers. Expires 41698. P I .. w. mm .in . m mmM-,miB,mmmmmmmmm - 74. 7i 7. 25 . ... . 9.75. with Curry) Spicy) 72.25 72.95 72.95 77.95 Also Available . Includes: "MM Hours Of Live Music ' 1 Hour Of Unlimited Complimentary Drink A Full Course Dinner Dates Only Minimum Numbei Of People Required it ice APRIL lO R S E P E R Dunrmger Banquet Facilities For 50-200 $1100 U0FF Steamed Snapper Fillet with Black Bean Sauce 70.9.5" Crispy Boneless Flounder with Spicy Sauce '10.9.9 Jumbo Shrimp with Garlic Sauce (Hot and Spicy) 72.75 Hue Vermicelli (Singapore Style) (Shrimp, Roast Pork, Chicken Stir Fry Frog Legs with Garlic Sauce (Hot and Peking Subgum (Hot and Spicy) (Lobster meat. Shrimp, Breaded Chicken, Roast-Pork with Snow Peapod, Mushrooms, Broccoli, Bok Choy) Butterfly Shrimp with Bacon '2.75 (With Vegetable or Onion) , Half Roast Duck (Cantonese Style) ' lb. Maine Uibster Regular Menu Food editor on call Would you like to talk to someone in the Food & Dining department? FOOD Editor Jan Norris takes calls from readers on Thursdays from 3 p.m. to 6 p.m. at (561) 820-4437, or (800) 932-2489, Ext. 4437, for those outside the West Palm Beach calling area. Her e-mail address is PbfoodPbpost.com. TO fax questions or information to the Food & Dining staff, call (561)820-4445. TO get a recipe that has appeared in The Post, call Post Facts at (561) 820-4000. There is a charge for the recipes. THE menus for public school lunches in Palm Beach and St. Lucie counties, as well as Okeechobee, appear Sundays in the Living section. RESTAURANT & COCKTAIL LOUNGE "Family Owned & Operated for 2 7 Years" 3010 U.S.I, Boynton Beach 732-3100 1-95 Exit 43 (WoolhriKht Rd.) Boynton Bench, then South on US1 or 1-95 Exit 42 (Atlantic Ave.) Pelrav Bench then North on US1 -1 J &ULF5TREAM DINNER THEATRE v A Catering Facility n ' Owned by David Case V cJratfitionaf fJNJortfiem (European Cmsine '; 97 Donald Miu hel Monday Thru Thursday ALL YOU CAN EAT BUFFET Choice of Six Entree's FULL SALAD BAR $12.95 Our Entrees are served with Soup or Salad and Carousel Appetizer A Scandinavian Feast of Assorted Cold Delights, Homemade White or Pumpernickel Bread Enjoy fresh Fish, Steaks, Wiener Schnitzel, Veal Oscar, Duck Orange, Rack of Lamb and much more $10.50 to $19.50 . pMHVeJf - . o ACiW 3 T-f iTjl T Limited Includes: 3 Hours Of Open Bar 1 Hour Of Unlimited Hors d'Oeuvres $3)l 95 ira U a, Tip A CPestaurant Tar OFF PER PERSON EXP. 4298 CASH ONLY J 8SS0 i T2J A Full-Course Sit-Down Dinner & Champagne Toast ltmted Dales 0'ity Minimum Numte Ot People Reaui'p d Early Dinner Menu 4:30 to 5:30 Jj including Soup and Salad, Dessert, Coffee or Tea FRIDAY, P ASSO VE Traditional Service Our Famous Chateaubriand for Two after 7:30 pm for only $36.50. Including a bottle Wine $45.95 Seder Plate Full Course Dinner FULL MENU ALSO AVAILABLE Conducted By Cantor DO Straff 739-9297 nfT-mr "i 'I i Luncheons Available Starting At '8 5500 N. Federal Hwy Btca Raton 1 14 mile S of ianuno nt ar Gml Located In The Sew Gulfstream Mall 3625 S. Federal Hwy Boynton Beach Catering By David (561)272-1080 CALL (561) 279-9655 FOR RESERVATION'S 530 S. E. 6th Avenue, Defray Beach Between Linton & Atlantic Federal Ilichwav 5G1 - SS5 - RESERVATIONS Ife Jte JhJfch JfcA,. flk.A

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