GOOD TASTES.TIPS AND SHORTCUTS See Win Shortcuts. : Looking for Looking for In the context of general equities, this describing a buy interest in which a dealer is asked to offer stock, often involving a capital commitment. Antithesis of in touch with. shortcuts and techniques to save time in the kitchen? Get a copy of ``The Best Kitchen Quick Tips,'' by the editors of Cook's Illustrated Cook’s Illustrated is a bimonthly American cooking magazine founded and edited by Christopher Kimball and published by Boston Common Press in Brookline, Massachusetts. (Boston Common Press; $19.95). It includes more than 500 ideas and 800 illustrations culled from 10 years of the magazine's popular Quick Tips column, in which readers share their tricks. A sampling of suggestions: For garnishes and salads, instead of chopping hard-cooked eggs, press through a mesh sieve to yield fine, even pieces. A neater, faster way to slice fresh, soft mozzarella moz·za·rel·la n. A mild white Italian cheese that has a rubbery texture and is often eaten melted, as on pizza. [Italian, diminutive of mozza, a cut, mozzarella, from mozzare, cheese (rather than with a knife) is to put it in an egg slicer, close the slicer to cut through the cheese, then remove the cheese from the slicer and separate into individual slices. To shred cheeses like Cheddar or mozzarella with ease in a box grater, first spray the grater with nonstick non·stick adj. Permitting easy removal of adherent food particles: a frying pan with a nonstick surface. nonstick Adjective cooking spray. - Natalie Haughton TIN REPLICAS OF FABERGE EGGS: Delight those on your Easter list with a colorful tin replica of a Faberge egg popular with the Russian czars. Available in six different designs, each is packed in a satin-lined box and contains 3 1/5 ounces of white-chocolate-covered blueberries. They're $14.95 at Sur La Table Sur La Table, Inc. is a privately held American retail company based in Seattle, Washington, that sells gourmet cooking utensils and related merchandise, such as appliances, food, and cookbooks. stores (Thousand Oaks, Pasadena and other locations). - N.H. BELGIAN CHOCOLATES: Neuhaus Chocolate is offering some wonderful options for Easter this year - and if you've never tried the imported chocolates made in Belgium and flown here, you're in for a wonderful, indulgent treat. A box of 14 assorted chocolate eggs (5.3 ounces; $10) includes both milk and dark chocolate creations that are creamy, smooth and fabulous tasting - ranging from vanilla, gianduja and rum to praline and berry. Also available are a cylinder with 24 chocolate eggs (10 ounces; $30) and a metallic tin egg painted with a bunny motif with 18 flavored chocolate eggs (6 ounces; $25). For those wishing to try a spring box of chocolates (wrapped in yellow paper with a lime green bow and a fanciful fabric flower), there's a 1/2-pound box of 17 assorted filled chocolates ($28) and a 1-pound box with 34 different pieces ($50). Known for their consistent freshness, the chocolates are 100 percent natural and contain no preservatives preservatives, n.pl food additives that hinder spoilage by reducing the growth of microorganisms. Include nitrates and nitrites, benzoates and sulfites, and many others. . Shelf life is about a month or two - and they are best stored in the refrigerator. Granted, the chocolates are pricey, but for a special occasion, they're worth it. You'll find the chocolates at Neuhaus shops at the Beverly Center shopping mall, Los Angeles, (310) 659-1784, or the Hollywood & Highland complex, Hollywood, (323) 462-0466. All except seasonal holiday items can be ordered online at www.neuhauschocolate.com. - N.H. NEW: ONIONS: If you're a fan of those crunchy french fried onions (the kind you use to top the perennial green bean and other casseroles) you might like to give the newest flavor addition - cheese - a try. French's Cheddar French Fried Onions are available in 6-ounce cans at a suggested retail price of about $2.99 each. HOT SAUCE: Calling all hot sauce devotees. Frank's RedHot, the sauce made famous by Buffalo wings in the '60s, recently introduced a new flavor, Frank's RedHot Xtra Hot Cayenne Pepper Sauce. It has a heat index five times that of the original flavor, so watch it. It's available in 5-ounce bottles for 99 cents or 12-ounce bottles for about $2.60. - N.H. CONTEST ALERT: Create a fabulous original recipe using Bernstein's Salad Dressing and you could win a trip to Italy as one of the two top prize winners (each trip for two is valued at $7,000) in the Bernstein's Tour of Italy recipe contest. You can use any of Bernstein's 21 dressing flavors in your recipe. Entries will be judged on taste, originality and appearance. Limit is two entries per household and only one per envelope. Recipes must be submitted on 3x5-inch cards along with a proof-of-purchase from any Bernstein's dressing package. Mail entries to Bernstein's Recipe Contest, 1876 East Ave., Rochester, NY 14610. Entries must be received no later than April 30. Contest rules are available online at www.bernsteins.com. - N.H. DINING OUT They claim that Charlie Chaplin once lived in the building that now houses the pricey Falls restaurant on the Sunset Strip. Featuring a 30-foot waterfall, cigar bar, two dining rooms, a VIP lounge and the food of chef Seth Meo, who has cooked at L'Orangerie and Les Deux Cafes, the Falls offers six starters that range from $9 for a consomme to $25 for a Maine lobster and Dungeness crab salad. And for the well-heeled splurger, there's Beluga caviar Noun 1. beluga caviar - roe of beluga sturgeon usually from Russia; highly valued Acipenser huso, beluga, hausen, white sturgeon - valuable source of caviar and isinglass; found in Black and Caspian seas by the ounce at market price. Seven main courses ($24 to $38) include farm-raised venison venison (vĕn`ĭzən) [O.Fr.,=hunting], term formerly applied to the flesh of any wild beast or game hunted and used for food but now restricted to the flesh of members of the deer family. loin loin (loin) the part of the back between the thorax and pelvis. loin n. The part of the body on either side of the spinal column between the ribs and the pelvis. ($34) in a vanilla-scented cabernet wine reduction with a celery root puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. and spicy micro greens. Chef Meo roasts Maine lobster ($35) and Colorado rack of lamb Noun 1. rack of lamb - a roast of the rib section of lamb crown roast rack - rib section of a forequarter of veal or pork or especially lamb or mutton lamb roast, roast lamb - a cut of lamb suitable for roasting ($38), sautees John Dory ($28) and steams Dover sole ($29). The least expensive dish is a stuffed breast of free-range chicken ($24) in a riesling wine sauce that's accompanied by spinach gnocchi gnoc·chi pl.n. Dumplings made of flour, semolina, or potatoes, boiled or baked and served with grated cheese or a sauce. [Italian, pl. . Nine wines by the glass ($8 to $15) and 58 bottlings ($35 to $1,245) on the three-page wine list indicate this is no place for ``two-buck Chuck.'' But you may bring in your own good bottle of wine for a $20 corkage cork·age n. A charge exacted at a restaurant for every bottle of liquor served that was not bought on the premises. corkage Noun a charge made at a restaurant for serving wine bought elsewhere fee. The Falls, located at 8210 Sunset Blvd., serves dinners only Tuesday through Saturday. Information and reservations: (323) 822-2082. - Larry Lipson CAPTION(S): 5 photos Photo: (1) no caption (``The Best Kitchen Quick Tips'') (2 -- 3) no caption (Tin replicas of faberge eggs) (4) no caption (French's Cheddar French Fried Onions) (5) no caption (Frank's RedHot Xtra Hot Cayenne Pepper Sauce) |
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