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Newspaper Archive of
Cape Gazette
Lewes, Delaware
Jim's Towing Service
June 9, 2000     Cape Gazette
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June 9, 2000
 
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70  CAPE GAZETTE,'Friday, June;9 -Je 15, 2000 - FO,:)D & DRINK Celebrate summer with a picnic With summer comes an ideal opportunity for reconnecting family ties - and what better way to celebrate than with a re- union picnic? Fresh air and warm sunshine offer a relaxed backdrop for hosting a large group, and fami- ly favorites like roast turkey and potatoes guarantee your outing is both easy to prepare and delicious to eat. By choosing the right ingre- dients and keeping in mind a few important safety tips, your summertime family gathering will provide memories that last long after the warm weather cools. Start by selecting a menu that can be prepared in advance. Succulent turkey and refreshing potato salad are keystone menu ingredients, because they are simple to make and offer a range of recipe possibilities, from old-fashioned barbecues to innovative one-dish meals. A large, bone-in turkey breast feeds a crowd and is simple to prepare - just season and then transfer the turkey to a grill or oven and leave it virtually unat- tended. Purchase a turkey breast that is equipped with a Pop-Up Timer, which takes the guesswork out of cooking by indicating when your meat is ready. As the turkey breast grills and reaches its optimum doneness temperature, the buttonhead of the Timer "pops," indicating that the turkey breast is cooked to perfection. Dress up the turkey with your favorite sea- sonings and spices, or try Bar- becued Turkey on Focaccia or Grilled Turkey Breast With Sweet and Spicy Basting Sauce. Remember, it's summer - and you don't have to limit yourself to traditional Thanksgiving preparations ! Potato salad is a picnic essen- tial and makes a tasty comple- ment for the turkey. California new potatoes are the best choice for the salad, especially right now as their peak season is from early May through late Ju- ly. California new potatoes have a sweet, just-harvested fla- vor. Their firm, waxy texture means they hold their shape af- ter cooking. And because they have thin, tender, nutrient-rich skins, California new potatoes never need to be peeled. Finally, to ensure your picnic feast stays healthy and deli- cious, make sure you have enough cooler space and ice to transport all your dishes safely - never leave refrigerated or pre- cooked food sitting in the car. Bring plenty of paper napkins and paper towels to wipe off your hands, soda cans and other surfaces, as well as to clean up with at the end of the day. And don't forget the Frisbee! CALIFORNIA NEW POTATO LASAGNA 1-1/2 pounds California New Potatoes, cut unpeeled in half lengthwise and sliced 1/4 inch thick 1 container prepared Alfredo $suce 1 container prepared pesto 1 box (10 ounces) frozen spinach, defrosted and squeezed dry 1 pound shredded provolone or mozzarella cheese, divided usage 1 container low-fat ricotta cheese 2 large eggs, beaten Packing a picnic lunch is simple and easy with the right ingredients. 1/2 C grated Parmesan cheese 3 T cornstarch 1/2t salt 112 t ground black pepper 1/4 t ground nutmeg 1 jar sun-dried tomatoes in oil, drained, well and coarsely chopped Spray a 9- by 13-inch glass baking dish with nonstick cook- ing spray. Layer half of the sliced new potatoes in bottom of pan. In small bowl combine Alfre- do and pesto sauces. Spread l cup of the sauce mixture over potatoes. Distribute dry spinach over sauce and top with l-l/3 cups provolone or mozzarella cheese. In bowl blend ricotta, eggs, Parmesan, cornstarch, salt, pep- per and nutmeg. Spread over spinach. Top with 1-1/3 cups pro- volone cheese. Distribute sun- dried tomatoes over cheese. Top with remaining sliced pota- tOgs. Spread with remaining 1 cup sauce. Cover with foil and bake in preheated 350°F oven for 45 minutes. Uncover and sprinkle with re- maining 1-1/3 cups cheese and bake additional 20 to 25 min- utes until cheese is browned and lasagna is bubbly. Let stand for 15 minutes and serve. Red zinfandel is unique, recognizable I had a request to discuss Zinfandel. I hope it was the red version because I rarely drink the other. To me the white is better than no wine at all. Ah, but the red is often spectacular. Zin is the most widely planted grape va- riety in California. It accounts for about 20 percent of the red grapes planted, about 25,000 acres. Although it is a vinifera, transplanted from Europe, its true lineage is not known. Many believe that it is Prim- itivo from southern Italy. This wine has a unique and easily recognizable varietal nose and flavor, usually described as berry- like, brambly or spicy. It also lends itself to the broadest range of production, unlike most of its cousins, from the white Zins to a late harvest, port type wine. To my mind though it is at its best when it is rich, ripe, tannic, intensely flavored, full-nosed and has the legs for a looong finish. Yum-yum. Right now, in my opinion, the best pro- ducers are: Amadors Shenandoah Valley, the Paso Robles area and my all time fa- vorite area, Dry Creek Valley near Healds- burg in the Sonoma Valley. As you know, I'm a big fan of Sonoma. Especially when it comes to wines other than "Cabs" or "Chards." Of all the producers of red Zin, I look to Dry Creek Vineyard as my bell- wether. If you're new to this wine, fry to find a '97 Heritage Clone Zinfandel from Dry Creek Vineyard. It won every gold and double gold medal. Dry Creek also pro- duced an Old Vines Zin '97 that is very re- Continued on page 71 What do politics and chicken have in common? Well, the campaign season is upon us. I have done many a cam- paign in my time as has a friend who now lives on the Cape. The other day we were sharing war stories. Here in Delaware the campaigning is rather civilized. But other places can be different. My friend told me the story of her Congressman who had his girl- friend on the payroll doing ab- solutely nothing. When the press found out, he had the perfect solu- tion. A legend in his own mind. He told my friend to simply lock his office door. Then we laughed about the fact that when you do a campaign, you travel so much that when you wake up in the morning in a hotel, you look in the phone book to see ..... i ::::: ::i: .... FOCUS ON FOOD Anne Graham where you are. That made me think of a perfect April Fool's joke. Take a bunch of phony tele- phone books. Stick them in every- one's room. They would wake up, look and think they were in Hawaii when in fact they were in Kankakee. Now watch how smoothly I segue into Focus on Food. I worked for a politician for whom I went to a fundraiser dinner. He was wolf'mg down the food and stopped for a minute and asked me with a puzzled look on his face, "Should I be eating all of this?" I said, very politely, "only if you like paper." He was eating the parchment that was wrapped around his chicken. Speaking of chicken, I have a good recipe. And I have a good potato (Dan Quayle) recipe that with sliced tomatoes makes a great summer dinner. HERBED ROAST CHICKEN 1 roasting chicken (3.5 to 4 lbs.) salt and freshly ground pepper to taste 4 to 6 cloves of garlic, peeled and gently crushed 2 sprigs rosemary 2 sprigs fresh thyme 1 lemon, cut into wedges, seeded 3 T olive oil Season the inside of the chicken with salt and pepper. Place the garlic, herbs, and lemon wedges in the cavity. Truss the chicken and place in a lightly greased roasting pan. Drizzle with the olive oil and rub it into the skin of the chicken. Place the pan in the center of a preheated 425 F oven. Baste with the accumulated pan juices every 10 to 15 minutes until the chicken is done, about 80 to 90 minutes. Remove the chicken from the oven and allow to rest 10 minutes before carving. SMASHED POTATOES 2 C potatoes, mashed 1/2 C sour cream 2 t Dijon mustard 1/2 t salt 2 T scallions paprika to taste Prepare potatoes or warm left- over potatoes. Heat sour cream in medium saucepan, being careful not to boil. Add mustard, salt, then stir to blend. Stir into hot potatoes. Add scallions and stir to blend. Spoon into foil baking shells and sprinkle withpaprika. Potatoes may be made ahead Continued on page 71