Wednesday, September 18, 2002

There is a possible hurricane approaching South Florida from the Caribbean - I may not be able to write much towards the end of the week if we have to evacuate! 9:22:18 AM     In the Kitchen, Street Food From the Mediterranean. Anissa Helou's "Mediterranean Street Food" is full of revelations about delicious, satisfying foods easily carried in the hand. By Amanda Hesser. [New York Times: Dining and Wine] I collect cookbooks! I love to read cookbooks - my highest recommendation is for the cookbooks by Jeffrey Alford and Naomi Duguid. They are FABULOUS! 9:14:01 AM     Chefs Join Campaign Against Altered Fish. Two hundred chefs, grocers and seafood distributors pledge not to purchase fish that have been altered through biotechnology. By Marian Burros. [New York Times: Dining and Wine] 9:09:25 AM     Absolutely yummy and easy bread recipe. I put all ingredients in my breadmaker. I did the soaking of the oats as called for in the recipe - other than that, all ingredients when right in the breadmaker. I added another 1/2 cup of flour. Maple Oat Bread 1 cup old-fashioned rolled oats 1 cup boiling water 1 package active dry yeast 1/3 cup warm water 1/2 cup maple syrup 2 teaspoons canola oil 1 1/2 teaspoons salt 3 1/2 cups all-purpose flour In a blender or food processor, cover and process oats for 6-7 seconds or until coarsely chopped. Transfer to a small bowl; add boiling water. Let stand until mixture cools to 110-115 degrees. In a mixing bowl, dissolve yeast in 1/3 cup warm water; add syrup, oil, salt, oat mixture and 2 cups flour; beat until smooth. Stir in enough flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough. Turn onto a lightly floured surface. Shape into a flattened 9-inch round loaf. Place in a greased 9-inch round baking dish. Cover and let rise until doubled, about 45 minutes. Brush with egg white; sprinkle with oats. Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool. Source: "Light and Tasty Magazine, Aug/Sept 2002"  - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 1g Fat (7.2% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 202mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. 9:06:36 AM

© Copyright 2002 Terry Rune. Last update: 10/1/02; 7:10:50 AM.