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Dinner Tonight
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| Chefs' secret for making risotto ahead of time | | Risotto requires long stirring and constant attention. Chefs, however, use a make-ahead method: Reserve 1 cup of broth mixture; prepare the risotto with remaining broth mixture. Remove risotto from heat; cool and spread in an even layer on a jelly roll pan, cover, and refrigerate for up to 2 days. Just before serving, bring the reserved broth mixture to a simmer in a large saucepan; stir in the partially cooked risotto. Cook until the liquid is nearly absorbed, stirring constantly. Add the sherry during the last 2 minutes, then serve. >> | | | | | Dessert in a Hurry | | For an easy dessert, combine 1/2 cup frozen orange juice concentrate, thawed, with 2 tablespoons honey. Pour the mixture over 4 cups of quartered fresh strawberries and toss. | | | | | Easy Bread | | When you want steaming hot bread for dinner but are really short on time, think convenience. Just keep several quick-fix bread products on hand, such as reduced fat biscuit and baking mix, frozen bread dough, refrigerated French bread dough, and hot roll mix. Whit a pinch of this and dab of that, you can have fresh bread on the table in no time! | | | | | Easy Low-Fat Dippers | | Bagel chips: Cut bagels in half; cut each half into thin slices. Place on a baking sheet; bake at 350 degrees for 5 minutes or until crisp. Pita chips: Split pita bread; cut each half into 8 wedges. Place on a baking sheet; bake at 400 degrees for 9 minutes or until crisp. Tortilla chips: Cut each corn or flour tortilla into 8 wedges. Place on a baking sheet; bake at 350 degrees for 10 minutes or until crisp. | | | | | For the Fall Table | | - Get out your casual plates and surround each one with fall leaves. Place colorful leaves and fruit in a basket for the centerpiece. - Use an herb pot basket as an apple holder, and let crisp fall apples be the centerpiece and the dessert. | | | | | Green Onion Fans | | For a simple, pretty garnish, make green onion fans. Cut off the white portion of the onion. Slice the green portion into thin strips from both ends, cutting almost to but not through the center. Place in ice water and chill. As they chill, the strips will curl towards the center, making a frilly addition to your plate. | | | | | Grill Cleaning Secret | | If you have a self cleaning oven, use it to kill two birds with one stone. Put dirty grill racks in the oven before you clean it. | | | | | Healthy Kids: Best Bets | | A little strategy goes a long way to keep your child interested in eating right. 1. Serve a variety of foods. But remember that you may have to introduce new, unfamiliar dishes more than once. 2. Limit kids' portions of high-fat, high-calorie foods.3. Set a good example with the foods you eat. 4. Consistently offer healthy meal/snack choices. In time, kids will be more likely to choose them. | | | | | Healthy Kids: In the Mood | | Make mealtimes happy. To encourage conversation, dine without distractions such as TV. Let your kids help in table setup and cleanup. Practice manners together. And remember to bring your sense of humor to the table—spills happen! | | | | | How to Serve and Taste Beer | | Serve beer in glasses large enough to hold a 12-ounce bottle so you can pour the entire contents at once. Sloping pilsner flutes are nice, as are the large, slightly tapered English-style pint glasses. The head on beer, especially lagers and bubbly ales, is important. A good inch to inch-and-a-half head of foam is ideal. Begin pouring with your glass slightly tilted, and gradually straighten it as you pour, carefully building the head. Serve most beer well chilled but not icy (about 40 degrees to 45 degrees). Stouts and British-style ales such as esb can be served at cellar temperature (about 50 degrees). Before you taste the beer, notice its appearance. The head should hold for a while, indicating good body and malty character. As you drink, the foam should cling to the glass. Carbonation varies based on beer style and producer, but some beers -- such as typical American pilsners -- can be overly fizzy from high levels of carbon dioxide. Aromas should be hoppy, malty, or fruity, depending on the beer style. Beware of sour, skunky, stale odors, which indicate outdated beer. >> | | | | | Make Your Beach Week a Breeze | | Tips for a carefree escape to the coast. Before you leave on your trip, check with your destination's chamber of commerce about weekly farmers' markets as well as names of fish and vegetable stores. Call to ask for their hours, whether they stock the ingredients you need, and if it's necessary to place your order a day ahead (often required by small establishments in popular vacation areas). Make two shopping lists: one for items you should pack, the other for beachfront purchases. You can avoid lugging extra weight (or carting home barely used jars of food) if you premeasure items such as spices or dried cranberries, put them in plastic bags, label them with a permanent marker, then store them in large zip-top plastic bags that won't open if jostled. Photocopy any favorite family recipes. Visualize the cooking steps, then pack any special utensils needed. If breakfast is a bust without your favorite English muffins or whole-grain bread, bring them along. They'll taste best if kept frozen until you arrive. A small, lightweight cooler, such as the Styrofoam version stocked by most supermarkets and hardware stores, is ideal for transporting fish or shellfish. The combination of sun, water, and sand makes it easy to get dehydrated, so drink extra water. Bring a hat for every family member. And speaking of sun, cantaloupes, bananas, and citrus fruits will add a potassium boost should you overdo exposure. It's handy to have a backpack to fill with fruit, water, or a thermos for iced tea or a fruit smoothie for hiking or picnicking. A slender, reusable ice pack will keep any perishable foods cool. Above all -- remember to have fun. May the beach deliver its promises. >> | | | |
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