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Lewes, Delaware
Jim's Towing Service
February 25, 2000     Cape Gazette
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February 25, 2000
 

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CAPE GAZETTE, Friday, February 25 - March 2, 2000 - 51 Fo,c)D & DRINK Mediterranean cuisine chock-full of flavor As the workdays get longer and free time lessens, it's hard not to slip into the doldrums. A great way to forget the chill in the air is to reflect on the sunny Mediterranean region and the bounty of robust flavors it has to offer. What could be better than hearty veal stew with mushrooms or a generous bowl of steaming green minestrone soup? Studies show that the lack of sunshine can give people the blues, so while a two-week trip to the Mediterranean may not be feasible, partaking of its healthful diet could be just the boost needed. Eat a balanced meal filled with fresh greens. Take advantage of the citrus fruits that are in season - such as clementines and tangerines. While you may crave sugars and carbohydrates on these blustery days, avoid overdoing it and opt for satisfying bean or lentil dishes. Freshly baked goods are always tempting after a romp in the snow, but you can cut down on some of the fat and cholesterol by baking with olive oil instead of butter. Following are some great de- licious recipes for the warm and hearty comfort foods that make coming in from the cold even more inviting. While the sunny Mediterranean may not be foot- steps away, the warmth and tastes of the beautiful region are at your fingertips, and the per- fect way to heat up any day. OVEN ROASTED RED BELL PEPPERS AND EGGPLANT 2 red bell peppers, quartered, stemmed and seeds removed -'i medium or 2 small egg- plants, stems trimmed, cut in- to 1-inch wedges I t extra virgin olive oil salt and freshly ground pep- per to taste 1 t fresh thyme or oregano leaves, stripped from stems (optional) Heat oven to 400. Arrange pepper and eggplant wedges in large roasting pan. Drizzle with olive oil and sprinkle with salt and pepper; toss to coat. Roast the vegetables, turning often with spatula until edges ar_e browned and vegetables are tender, about 50 minutes. Add herbs, if desired. VEAL STEW WITH MUSHROOMS 1/2 C chopped onion 1/4 C chopped celery 1/4 C diced carrots 1 garlic clove, finely chopped 2 t olive oil 1 lb. well trimmed veal shoul- der or leg, cut into 1-inch cubes 3 large white button or shi- itake mushrooms caps, quar- tered salt and freshly ground black pepper I can (14 112 oz.) Italian plum tomatoes with juices 1 C chicken broth 1 strip (2 x 1/2-inch) orange zest 1/2 t dried rosemary 8 oz. potatoes, peeled and cut into 1-inch cubes 2 C thick-sliced zucchini In a large nonstick skillet, combine the onion, celery, car- rots, garlic and olive oil. Cook, stirring over low heat until veg- etables are tender, about 10 minutes. Add veal and mush- rooms, season with salt and pepper; cook, turning, 5 min- utes. Add the tomatoes, broth, orange zest and rosemary. Cov- er and cook over medium low heat, stirring occasionally until veal is tender, about 45 min- The cuisine of the Islands is flavorful and easy to cre- ate. Simple ingedients may be combined to create dishes full of texture and taste. utes. Add the potatoes; cover and cook until potatoes are al- most tender; about 10 minutes. Add zucchini, cook 5 minutes. Season to taste. PIZZA BIANCA Pizza dough: 1/4 C warm water (105 to 115 F) I t active dry yeast 1/2 t sugar I t extra virgin olive oil 1 1/3 C all-purpose flour with more added as needed 112 t salt Pizza topping: 2 C coarsely cut up broccoli fiorets 1 t extra virgin olive oil I garlic dove, finely chopped 4 oz. thin sliced skim milk mozzarella cheese 3 t crumbled cold Boursin cheese, any variety 1 plum tomato, seeded, cut in- to thin strips 4 basil leaves, cut into fine strips Pour the water in the bowl of food processor fitted with metal blade; sprinkle with the yeast and sugar; process 1 second. Cover and let stand 10 minutes. Add the oil, flour and salt, process until blended, about 10 seconds. Add additional flour, 1 tablespoon at a time, processing Continued on page 52 Good research provides sticker shock solution The red Meursault of Ropiteau Freres is a case in point for ratings and wine tasting notes. Since most people think of Meur- sault as a great white burgundy, they will tend to overlook a red Meursault with an 85 rating. Generally, this wine can be pur- chased at about half the price of bur- gundies of comparable style. You see, less than 5 percent of Meursault production is red wine and most of it is sold under the name you will recognize - "Volnay" - if you enjoy red Burgundies. In this particular case, Ropiteau Freres' home village is in fact Meursault and there native pride has influenced them to bottle them to bottle the wine under the Meursault name. Most experts agree this wine would bring a minimum double price if bottled as Volnay, which would be entirely legal under the French wine regulations. These are sleek, with good solid struc- ture, and the nose has a hint of violets with typical cherry flavor that every god red burgundy exhibits. There is another sticker shock solution that good research can provide. Look at vintage charts carefully. Often very good years are so overshadowed by a great vin- tage in their midst that they languish in in- ventory. The slang term "vintage fever" is often used for this phenomenon. Probably Continued on page 52 The sohttion to th, chicken soup syringe situation I am sitting here with a syringe in my hand - without the needle of course. I am shooting chicken bouillon down my cat's throat. Some idiot is poisoning animals in this neighborhood. Parker was a target. Because of the poison, Parker would not eat. The vet gave me pills to make Parker eat. I will never need those for myself. Before the pills started working, thanks to the syringes of chicken bouillon, we survived. Ha. We foiled you. And even though I am a pacifist by nature, if you are the one who is poisoning these animals, watch out. And I mean that. I know a lot of you are cat peo- ple. I am not. But my cat Parker was on death row when I adopted FOCUS ON FOOD Anne Graham him and I could not look the other way. So he joined the family. The next week he needed a $2,000 hip replacement. The first week he lived with us he settled in the roof of the basement. But he and the dogs learned to coexist. So last night Prudence, my superior Sealyham Terrier and I slept on the floor with Parker to make sure Parker was surviving. Prudence is not used to sleeping on the floor. So she is in a chair today, sawing wood. I did not get much sleep, but I am much better about sleeping on the floor than Prudence. So awake at 3 a.m., I called my friend Pinkie in Chicago. My friend Pinkie, who has 17 Sealyhams, is always awake in the middle of the night and has dated every guitarist in the northern hemisphere. I ruined her night by telling her that Paul McCartney was on the e0ver of this month's AARP magazine. "Will you still love me, when I'm 4. , Well, if your food of choice is not a syringe of chicken soup, here are a few good recipes. Chicken soup reminds me of a Marx brothers' movie. Groucho was saying as he was auctioning houses, something to the effect of, "I have brick. I have wood. I have stucco." Oh, boy, can you get stucco. Let's go to the recipes. CREAM OF ASPARAGUS SOUP I lb. asparagus 4 C fresh chicken or vegetable stock I sprig fresh thyme 1 C milk or half and half salt and freshly ground pepper to taste Wash the asparagus and cut into l-inch pieces. Combine with 2 cups of the stock and the sprig of thyme in a saucepan. Bring to a boil over high heat and simmer covered for 5 to 8 minutes until very tender. Remove and discard the thyme. Puree in an electric blender or food processor until smooth. Return to the saucepan and add the remaining stock, cream and salt and pepper. Bring to a simmer. If desired, the cooked tips of the asparagus may be re- served prior to pureeing and added as a garnish when served. GROUPER AND SHRIMP PARMESAN 113 C all-purpose flour Continued on page $2