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Jim's Towing Service
October 19, 2001     Cape Gazette
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October 19, 2001

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I .... ' . -I  th. P,..il_=_.- PA__zkO_ .yhi-(l .TTN&. ) ,'q A,') - ' CAPI GAZETTE, Friday, Oct. 19 - Oct. 25, 2001 - 75 FO,:)D & DRINK I I Local chef Bender is chowder champ The ACF/Mid-Atlantic Chefs and Cooks Association (MACCA), local provisional chapter of the American Culinary Federa- tion, walked away with the winner's trophy Oct. 7. at the University of Delaware's 25th Annual Coast Day. The First State Chef's Association and the Delmarva Chef's Asso- ciation competed with the Mid-Atlantic Chefs for bragging rights for the best clam chowder. More than 800 Coast Day visitors lined" up for a free taste of the chowder prepared by each chapter and then cast a vote for their favorite. The winning chowder, a variation of the popular cream-based New England'clam chowder, was prepared by MACCA mem- ber and execuuve chef Jason Bender, of Whisker's Restaurant in Long Neck. Ben- der gave his chowder a new twist with the addition of dill, white wine, garlic and a touch of cayenne. More information about his prize-winning recipe i's available by calling Whiskers at 945-877 !. For information on membership in the ACF/Mid-Atlantic Chefs and Cooks Asso- ciation, contact its president, Bonnie Aron- son. at 856-7761, Ext. 166. NEW ENGLAND CLAM CHOWDER Note: Recipe will yield approximately one gallon. 5 lb. leeks 1 pint olive oil 5 C crushed garlic 1 lb. butter 1 lb. flour 3 T white pepper 1 C fresh dill 1 T Old Bay 2 C dry white wine I t Liquid Smoke hickory sauce 1 lb. bacon or salt pork 2 quarts heavy cream 2 quarts clam juice 1 lb. peeled potatoes I can Mid-Atlantic clams 5 lb. onions 5 C celery 2 bay leaves Render bacon or salt pork over medium heat until crispyl Add chopped leeks, Kerry Kester photo Executive chef Jason Bender of Whisker's Restaurant in Long Neck dis- plays his plaque for his prize-winning New England clam chowder recipe. onion, celery, garlic and olive oil. Saut6 un- til translucent; deglaze with white wine. Add butter and flour to make a roux, light brown for a nutty flavor. Add bay leaves, dill, pepper, Old Bay and Liquid Smoke. Add potatoes and clam juice, bring to a boil and simmer until pota toes are fork tender. Add heavy cream and clams and simmer 5-10 minutes. Remove from heat and cool. To serve, reheat chowder, adding heavy cream to consistmcy. Place in soup cup and garnish with cracker.or fresh herbs, parsley or cilantro. Sauvignon Blanc, Semillon made in a wide range of styles Today's drivel concerns two varietal wines that are well-regarded all over the world, yet are a tough sell in the USA. Sauvignon Blanc and its running mate. Semiilon, are renowned in the history of wine. From their earliest days in the Near East, through their transport and trans- planting by the Romans throughout Eu- rope, especially France, then to the U.S. in 1858 brought over by Charles Wente to the Livermore Valley, they have finally found their way fo New Zealand as re- cently as 1980. Both Sauvignon Blanc and Semillon were so prominent in Europe during the 1800s that the best of them were sought after by all the hoi polloi. Our own Thomas Jefferson was a great fan of Chateau Carbonnieux and wrote of it as that dry white Graves produced by the Benedictines. It is alleged that these same friars labeled certain barrels for-export as "Eaux Minerales de Carbonnieux." This allowed them to sneak by the custom houses in Moslem countries and to garner a large profit since, as we all are aware, drinking alcohol is against the dictates of this religion. I'ts also said one Turkish gentleman was said to exclaim, "How can Christians drink wine when they have such wonder- ful water?" With this lineage, why are these wines such a hard sell? I think I Continued on page 76 Don't waste tttese pies...they're too good FOCUS ON FOOD Sometimes you have to laugh. And this is one of those times. A friend called and said Sussex County had the best defense against the terrorists. There is no greater defense. There is no better defense. We have the Punkin Chunk. Save your pumpkins. They may have to fly in the sky. Nobody will bring America down. Was he Red Skeiton or Milton Berle or Sid Caesar? Who threw the pie in his face?Well, to the ter- rorists: Here's mud and pie in your eye. Don't waste these pies on the terrorists. They are too good. BANANA SPLIT PIE 1 stick butter, melted 2 C graham cracker crumbs 2 eggs 4 medium bananas, sliced 8 oz.. whipped cream 1/2 C coarsely chopped pecans 1 (4 oz) jar maraschino cherries Combine melted butter and crumbs. Pat into bottom of 9" x 13" pan. Beat eggs at high speed 4 minutes. Add sugar, butter and vanilla. Beat 5 minutes. Spread o'er crumbs. Chill 30 minutes. Arrange bananas over mixture. Cover with whipped cream and sprinkle with nuts. Cover and re- frigerate for 7 hours or overnight. To serve, top each piece with a well-drained cherry. RAISIN NUT PIE 1 1/4 C raisins 2/3 C broken walnuts 1 t grated lemon peel 1 1/2 T lemon juice 1 stick butter, softened 2/3 C sugar 1/3 C brown sugar, packed 1/3 t cinnamon 1/4 t salt 3 eggs 1 (9-inch) pie shell, unbaked Combine first 4 ingredients and set aside. Beat butter until fluffy. Beat in sugars, cinnamon and salt. Add eggs I at a time, beating after each. Stir in raisin mixture. Spoon into pie shell. Bake at 400 F for 15 minutes. Reduce heat to 350 F and bake about 20 minutes more. Cool on rack. FUDGE PIE 1 C sugar 1 stick butter, softened 2 eggs, separated 2 Oz. unsweetened chocolate, 2 C confectioner's sugar, sifted 1 1/2 sticks butter, softened 1 t vanilla melted 1/2 C sifted flour 1 t vanilla 1/8 t salt Sift sugar. Beat butter. Slowly add sugar and beat until creamy. Beat in egg yolks. Add cooled chocolate and beat in flour. Beat egg whites and salt until stiff. Fold into batter. Pour into buttered 8- inch pie plate. Bake at 325 F for about 30 minutes. Can be topped with vanilla ice cream. My college roommate ltes in Vermont. In the fall, they put on raincoats and throw rotten toma- toes at each other. I'll go help them in Vermont. But I think we have a better defense system with our pumpkins. Hang in there, America. We always do.