The Palm Beach Post from West Palm Beach, Florida on March 26, 1998 · Page 245
Get access to this page with a Free Trial
Click to view larger version

A Publisher Extra Newspaper

The Palm Beach Post from West Palm Beach, Florida · Page 245

West Palm Beach, Florida
Issue Date:
Thursday, March 26, 1998
Page 245
Start Free Trial

Page 245 article text (OCR)

r f w . NC THE PALM BEACH POST THURSDAY, MARCH 26, 1998 3FN Texas caviar easy to prepare, but start early 1 uWm , tfh (Wk Th ymll I? In lifnnii Tnfrrnr a5" t'l W m m mm mm I 1 W t. uitu 1 8 ' Per Person on Any Dinner All Night Limg - trdcudes Early Bird Includes -'t'M - y Dear Heloise: We use a lot of peanut butter. When the jar contents get low, I substitute a fresh jar. Then in a day or two, when the newer one has space, I take a narrow spatula and clean out the original and add the contents to the jar currently in use. This saves waste and messy efforts on the part of the users in a hurry. 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 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 W R A DGKOK m w m mM v and water and dry thoroughly. No more contaminating germs! Leslie Norn's, 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, '3-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. Write to Heloise in care of The Palm Beach Post, P.O. Box 24700, West Palm Beach, Fla. 33416-4700. tizers. Note: A crusty baguette about 2V2 inches in diameter works well for this recipe, or you could cut 10 slices from an Italian loaf, which will be wider, and then cut those slices in half. The Most Exotic Thai Cuisine in South Florida Cocktail & Private Rooms Available Catering Early Bird 5pm - 7pm from $8.95 - $10.95 Includes Steamed Rice, Spring Roll, Hot Tea, Fried Bananas HOUSE SPECIALS from $10.95 to $16.95 Serving Lunch & Dinner 7 Days a Week ' 2062 Palm Beach Lakes Blvd. West Palm Beach 471-7711 to start spring parties Hints from Heloise 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 it seems to taste better after marinating but is also yummy freshly made. Heloise perfect treat 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-thlck 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 M ar c e 1 1 o ' s Q AIC pi" & un Appetizer of the Day, Soup or Saladfpaiia, tyiriit- K(H, imsert, mjfff or lea. 1 a m r 1 Must present ad when ordering 1 lDuC i- 1 1 11 1 ( Salad, Iced Tea andor f , soda refills when ordering un t-Uficn Menu ' ExDires 4198 -Semi SPECIALS CAN - EAT Ml 50 33403 842-0616 I Block South of Northlake Blvd. & Alt. A1A in the kitchen" Affl EARLY DINNER FROM $7. 95 DAILY PRIME RIB GRILLED DOLPHIN VEAL PARMIGIANA CHICKEN MARSALA SNAPPER f RANCAISE LINGUINE CLAM SAUCE BBQ RIBS LINGUINE & MEATBALLS ALL YOU CAN EAT SOUP AND SALAD BAR r i Must present ad when ordering )10OFF t, your total Dinner Bill ma Hno rrHinnn nor tahlo AiiiP N . Expires 4198 J ?sV J il 1U LUNCH ALL - U - Where mama's PRIME RIB $9.95 ALL NIGHT 1301 Tenth Street Lake Park, FL 1 Block South of Northlake Blvd. & Alt. A1A 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. . v Texas caviar Combine in a very large bowl: 1 large Jar medium or hot plcante sauce 2 16-ounce cans black-eyed peas, drained 1 16-ounce can white hominy, drained 1 cup diced green bell pepper 1 cup chopped white onion 1 cup chopped fresh tomato Va cup fresh cilantro (aka Crostini a By Betty Rosbottom Los Angeles Times Syndicate 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 proscjutto 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 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 prosciut to and a dusting of crushed rose' marv were added. The crostini were completely assembled be fore the group arrived and quickly reheated in the oven before serv ing. The students depleted this plate of little treats in no time at all. 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 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. , LOVE ITALIAN STYLE Piccolo Cafe The Forum Area's Only Northern Italian Restaurant ' SUMPTUOUS COMPLETE DINNER ' SPECIALS , ; SERVED O , ' 11 ' KIGHT ' L0G Lunch & Dinner Rescva'ons Sjggeved Corv&en ID KraviS & Downtown , Wt Cater Ary Function . 1649 Forum Place. W.P.B. 1 681-9787 if LcL?STR.ena 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 West Palm Beach 585-3128 foil and leave at cool room temperature.) Place enough olive oil in medium heavy skillet to just coat bottom of pan. Place over medium heat and when hot add prosciutto strips and saute, turning constantly, until crisp, about 5 minutes. Remove and place on paper towels. (Prosciutto can be sauteed 2 to 3 hours ahead. Cover loosely with 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- Restaurant Francais Fri. 5:30 to 10pm '25.50 thru Fri. 5:30 to 6:30pm U9.99 thru Sat. 5:30pm to 10pm Italian Cuisine Full Italian Menu - 7 Days a Week from 4-6:30 PM Happy Hour Mon.-Fri 3-7PM in the Lounge Karaoke Fri. & SaL Starting at 9PM I II Experience the Ambiance of Authentic French Cuisine Some of our House Specialties Roasted Duck, Beef Wellington, Sweet Breads Dover Sole , Rack of Lamb Plus our fresh fish of the day! Grand Marnier or Chocolate Souffle and other Wonderful Desserts Prepared Daily GET TO MAMA'S EARLY AND SAVE! Express Lunches from $4.95 Serving lunch from 11 to 4 Prix-Fixe Mon. thru Tre-Theatre Special Mon. Regular Hours: Mon. 612 Federal Highway, Lake Park Located I mile north of Blue Heron Bhd or 3 miles south of PGA Bhd on Federal Hwy, L'S in Like Park Reservations 8450529 Mama's Earhj Italian Feast Yrv Tuesday thru Chicken Sunday from 4 to 6:30 Pot Pie $7.95 Join Nino & for Lunch and Dinner at.. Gocly Died Linguini with White Clam Sauce $9.95 Veal Parmigiana $11.95 Snook in Parchment Paper $12.95 Shrimp Marinara $10.95 Zucchini Parmigiana $9.95 FROM O.AD V Served ith vupiv sjbd. (write bread offcf and humrmjiir luiMnchrrsAakcorcannitli Mama's Springtime Hous - nil Open Ham to 12am Closed Mondays 2 for 1 cocktails 11 to 7 Happy hour buffet 4 to 7 N.Y.StyIeN;. Pizzas lOOO US Hwxj L North Palm Beach. (561) 625-9960 J (across irom the North Palm Beach Country Club Tennis Courts) MMihJIlMtttfkillilMnaiMM

Get full access with a Free Trial

Start Free Trial

What members have found on this page