Briefs: Cooking at the Don
Compiled by JANET K. KEELER and CHRIS SHERMAN from staff and wire reports
Published January 19, 2005
Ice Cream to Caviar, a cookbook that features the culinary creations of Don CeSar Beach Resort executive chef Eric Neri, has just been published. It's pretty to look at, that's for sure, but recipes for Pan Seared Diver Scallops, Lobster Risotto and Persicus Caviar or Crab & Scallop Galette with Frisee Greens and Truffle Vinaigrette are not the recipes of weeknight meals. Neri and publishers Susan and Charles Eanes styled and photographed the lush dishes at the hotel. The book, which would be a good souvenir for tourists and others who have stayed at the St. Pete Beach landmark, is $29 and for sale at the Shoppes at the Don CeSar.
We've all sadly learned the word tsunami lately, but the proper names on maps of the devastated areas shouldn't be a surprise.
Many hard-hit areas are in a belt from Ethiopia to Indonesia that have given the West coffee and tea for centuries. We had java, named after the Indonesian island, long before coffee tastes got exotic, and many fine teas were always from Ceylon, now called Sri Lanka. Sri Lanka is also one of the world's largest producers of saffron.
It's appropriate that Starbucks will chip in $2 for every pound of Sumatra beans you buy, which gives you a reason to think when you drink. Expect the cost of a cup of coffee to go up in the times ahead, but we are paying the smallest price.
THIS WEB SITE COOKS
Saute Wednesday is a juicy pomegranate of resources, each compartment more interesting than the next. Begin free-associating clicking wherever and you may never make it back, so be sure to bookmark the home page.
San Francisco writer Bruce Cole named his treasure for the day of the week on which most newspaper food sections are published and links to a number of them.
His magazine is hip, upbeat and teeming with news, issues, interviews, culinary inspiration and evolution; divine writing leading the parade.
PANCAKES FOR A CROWD
If you need a large griddle to make pancakes or bacon for a crowd, substitute a heavy metal roasting pan. Place the pan over two burners on medium heat, moving the pan occasionally to evenly distribute the heat. - from Real Simple magazine.
THE WHOLE-GRAIN ENCHILADA
Whole grains are starting to show up in more processed foods now that government dietary advice encourages three daily servings. Lean Cuisine's new line of Spa Cuisine uses whole grains in all eight varieties - five are new, and three are reformulated versions of existing meals. The five new varieties are higher in fiber, including pork with dried cherry sauce on wild and brown rice and lemon-grass chicken with brown rice (4 grams of fiber each), and wild salmon with basil on whole-wheat orzo with carrots and spinach (5 grams of fiber). Suggested retail is $2.79. At Publix and other supermarkets.
DIETS DIDN'T WORK
It might be distressing for scientists, but a study suggesting that most diets are equal and none of them work isn't a surprise to the millions of people struggling to lose weight. The Jan. 17 Time magazine reports that when scientists followed 160 people on a variety of diets, including Atkins, Ornish, Weight Watchers and Zone, the results were far less than dramatic. After a year of dieting, the average weight loss for women was 5 pounds and for men 6.5, regardless of the diet. Also, half of the Atkins and Ornish dieters dropped out while a third of Zone and Weight Watchers adherents threw in the towel.
- Compiled by JANET K. KEELER and CHRIS SHERMAN from staff and wire reports.
[Last modified January 18, 2005, 10:45:17]
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