The Palm Beach Post from West Palm Beach, Florida on December 4, 1997 · Page 291
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The Palm Beach Post from West Palm Beach, Florida · Page 291

West Palm Beach, Florida
Issue Date:
Thursday, December 4, 1997
Page 291
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! 6FN THE PALM BEACH POST THURSDAY, DECEMBER 4, 1997 NC Food cooks faster in convection oven Learn how to bake breads from scratch ing when cooking. Cover with water in large kettle and simmer for 10 minutes. Drain. In another large kettle, boil sugar with 3 cups fresh water for 5 minutes. Add drained kumquats and bring to boil again. Cool and set aside overnight in the refrigerator. The next day, add xh cup corn syrup and bring to boil again. ' Cool, and refrigerate overnight Repeat the corn syrup boil two more days. (Three separate additions of corn syrup, total.) On the fourth day, divide kumquats into sterilized canning jars and seal. Process in boiling water bath for 10 minutes. For marmalade: Combine 2 cups thinly sliced kumquats, 3 cups thinly sliced oranges, Y-h quarts water and xh cup lemon juice. Boil until peels are tender. Measure and add 1 cup sugar for each cup fruit mixture. Boil rapidly to gelling point, stirring occasionally. Ladle into sterilized jars and process in boiling water bath for 10 minutes. Q: Could you give me some information on convection ovens? And another question, how much cream do you get out of a gallon of milk? Peggy, Jupiter A: Convection ovens have the same kind of heating element as regular ovens. But there is a difference: In the convection oven, a built-in fan cir culates the heated air throughout the oven cavity, unlike the conventional oven where the compartment radiates heat throughout. This difference in heat transfer gives Gholam Rahman Kitchen Counselor convection ovens some advantages. Foods, es-pecially meat and poultry, cook about 25 percent faster and also more evenly. And since fan-forced heat circulation eliminates any hot spots, you don't need to change "7 rr the position of pans during cooking. To convert regular-oven recipes, here is a rough guideline: Lower temperature 25 and cut baking time 25 percent for roasting poultry, meat, fish, etc. For cakes, cookies and other baked goods, reduce heat 50 but keep time the same. For best results, however, consult the guide book that came with your particular oven. As for your second question, you can't get cream at home out of today's homogenized milk. It just won't clot up on top as it did with fresh, unhomogenized milk. Q: I would like to cut down on eggs. Is there a substitute when a cake recipe calls for whole eggs? Anonymous A: A generally acceptable substitute for each whole egg is two egg whites. Almost all the fat, including saturated fat, as well as cholesterol are contained in the yolk of the egg, so this switching should eliminate most of the undesirable aspect of eggs for diet Connor's NurseryThe Children's Place. For reservation, call 582- 2800 and ask for the concierge. Dec. 13 Gingerbread house: Chef Marshall teaches how to make from scratch and decorate a gingerbread house for your Christmas display. From 10 a.m. to 3 p.m. at the Florida Culinary Institute, 2400 MetroCenter Blvd., West Palm Beach. $75. Call 688-2001. Dec. 13 Southern Italian cooking: Chef Carreiro will explore what the cuisine of this region has to offer. From 10 a.m. to 3 p.m. at the Florida Culinary Institute, 2400 MetroCenter 't Blvd., West Palm Beach. $75. Call 688-2001. V; Dec. 13 Junior League cooking demonstration: 2-4 p.m. at Chefs Corner, Crystal i Tree Centre, 1201 U.S. 1, Suite 14, North Palm Beach. From the ; book A Slice of Paradise. Free; , open to the public. Call 626-4900.- Dec. 6 Bread baking II: Chef Schmidtke will teach how to make a vari ety of breads from scratch. From 10 a.m. to 3 p.m. at the Florida Culinary Institute, 2400 MetroCenter Blvd., West Palm Beach. FOOD CALENDAR $75. Call 688- 2001. Dec. 6 Fresh fish cookery: Chef Carreiro will teach how to select and prepare fresh fish and shell fish. From 10 a.m. to 3 p.m. at the Florida Culinary Institute, 2400 MetroCenter Blvd., West Palm Beach. $75. Call 688-2001. Dec. 10 and 17 Cooking classes: Four Seasons executive chef Hubert Desmarais and pastry chef Thomas Worhach offer a series of 2-hour cooking seminars , beginning at 10 a.m. every Wednesday at the resort at 2800 S. Ocean Blvd., Palm Beach. "Entertaining for the holidays" is the theme of the December classes. Free for hotel guests; $25 for the public, with all proceeds going to Enjoy a hot bowl of soup, even 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. B TO get a recipe that has appeared in The Post, call Post Facts at (56 1 ) 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. 2 medium potatoes, cut Into V- Inch cubes cup small shell pasta Kosher salt and freshly ground black pepper to taste Freshly grated Parmesan cheese (optional) Heat the oil in a large saucepan over medium heat. Add the bacon and cook until golden. Remove bacon to a square of cheesecloth and tie up as for a bouquet garni. Return the bacon (wrapped in the cheesecloth) to the pot. Add the shallots and garlic and saute slowly until soft. Add the onion, celery and carrot and cook until soft. Add the beans and stir for a few minutes. Add the stock and bouquet garni and bring to a boil. Reduce heat and simmer until the beans are tender, 1 to 2 hours. Add potatoes and cook until tender. Add pasta and cook in soup until done, about 10 minutes, or cook pasta separately. Drain and keep warm. Remove bacon and bouquet garni from soup. Taste and adjust seasoning before serving. If pasta was cooked separately, let each 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. ', m . mm m at . a m m , in Florida Va cup sherry 6 ounces jumbo lump crab meat, picked for shells Salt and black pepper to taste 2 tablespoons chopped chives (for garnish) In a saute pan, heat the butter until bubbling. Add the leek, onion ' and shallots and cook until transparent. In a separate pan, cook the bacon until crisp. Carefully stir the flour in with the bacon to make a roux and cook for 5 to 6 minutes. Add the fish stock (of clam juice), juice from the oysters, white wine and Virginia ham and bring to a boil. Add the onion mixture and reduce by one-third. Add the corn and cook for 4 minutes. Add the blanched potatoes, rockfish pieces and thyme and bring to a boil. Add the cream, sherry, crab meat and oysters and bring back to a boil. Taste for salt and pepper (the Virginia ham is very salty, so the chowder won't need much). Ladle into six warm soup tureens and garnish with the chopped chives. Serve with corn sticks or crackers. Makes 6 servings. nr fmrr IrrW 1X1 21pm M. mm. i m , a n m - w g w a a ? f The Washington Post Soup season officially has be-.gun. Yes, even though it rarely ,dips below 70 in South Florida, you can still enjoy a warm bowl of soup and pretend it's a cold winter day. Here are some ideas from Natural Jack's Mineral River Soup Co., a Washington, D.C., shop. Natural Jack's pasta e fagioli 3 tablespoons olive oil V pound bacon, cut into cubes M cup minced shallots 2 cloves garlic, minced 1 medium onion, chopped 1 rib celery, chopped 1 carrot, chopped 2 cups dried navy beans, soaked for 1 hour and , drained 7 to 8 cups well-flavored chicken stock 1 bouquet garni (V2 bunch parsley, 1 bay leaf and 3 sprigs fresh thyme tied - together in cheesecloth) ffTTi I 77m 7 TT SMALL ADS GET READ, TOO Call (561) 820-4300 to advertise. The Palm Beach Post TX7 Pi " 71'nr rm 77 rrn in Vrr ws m a ar m t ,. 1 m tt m I w,uvfj v Ufj- mixi iwv i&( 21 ilWlKfijyii hytw & ers and heart patients. The reduction in fat may make the cake drier, however. Adding about Vi cup of apple sauce or prune puree should improve the results. Another option may be to add back some fat in a more acceptable form such as canola oil, which has no cholesterol. It is very low in the "bad" saturated fat and very high in the "good" monounsaturated fat. , Q: Can you give me a recipe for making kumquat preserves? Thanks. Several readers . A: Here is a recipe for kumquat preserve and a variation for marmalade. Kumquat preserves 1 quart kumquats 2 cups sugar 3 cups water IVi cups light corn syrup OR honey Prepare kumquats by washing thoroughly and cutting a Vi-inch slice in each one to prevent crack- guest add his own pasta to the bowl before adding soup. Top with freshly grated Parmesan, if desired. Makes 6 servings. Kinkead's Chesapeake chowder 3 tablespoons butter 1 medium leek, white part only, diced 1 medium onion, diced 4 shallots, peeled and minced 2 ounces bacon, diced 3 teaspoons all-purpose flour 2 cups fish stock or clam juice 12 oysters, shucked, juices saved 6 tablespoons (3 ounces) white wine 2 ounces Virginia ham, cooked and finely diced 2 cups fresh corn 2 large potatoes, peeled, diced and blanched V pound rockfish fillets or other white fish, cut Into 1-inch pieces 1 tablespoon fresh thyme 2 cups heavy (whipping) cream m it s m a- a a jmm. s. j im NMWrBM How ketlmHH 1 1-15-97 3PM 6PI ff vm. m w a m . mm Horse& we Lale Nighl Dinner Specials Mon. - Sat. dPM tPM No Carryout or Coupon 22ozForterhou$e &,99 M-u-can-eat Peel & Eat Shrimp 11.99 : U " Twin Lobster Tails 1 lb of Snow Crab 11.99 3.99 m a m is : m m m a -a m te, mud POTATO 1301 Tenth Street Lake Park, FL 33403 842-0616 'Except Holidays r w c Carving Board Buffet fRpfe Monday thru Friday 1 4 PM 7 PM Special Prices on Cocktails Best Happy Hour In Town I m fliliiLZ T'mmm'JatchmTheGa Q,Fooibanp SSSSS3S, rirnmHTT- Tuesday with Ken & Marty 3 to Midnight G5&GMID15IE NIGHT mr Open for Lunch 11:30 AM? Days trsV 1 ERI in N I C HT Behind Forum Bldg. LAEOES' off Wednesday Evenings Ladies Prink Free HappJm Thursday "One Man Band" 6 PM until 9 PM - Sat. 684-3349 ? DAV The Uniclue Sounds of Ric Glass m & harmonies of (jRIND 6on3iter Deb Toby New Eirif DtiKr 1649 Forum Place Congress Ave! Open M

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