COOKING
Continued from Page 1B
Both art? gixxl
• ( )livw oil
Olive (ill is rati'(i either extru
virgin, virgin or pure l-.xtra-vir
giri and virgin oils i:oms from
tlm first pressing ol the olives
and an* bettor quality Thev re
also more expensive
Bure olive oil works just os
well even though it comes from
subsequent pressing of the
olives
• cup white wine (or canned
chicken or vegetable broth).
A $20 bottle isn't necessary
unless you’d like to put a half
cup in the pasta and a couple
of glasses in the dinners
Chicken or vegetable broth is
cheaper and non-alcoholic
• 2 teaspoons dill
Dried dill is found in the
spice aisle and is sometimes
labeled "dill weed.” This is
important to notice, because
dill seed is also sold Il's possi
ble to buy spices more cheaply
if you find a store whore they're
sold in bulk
BROWNIES
• Cnsalted butter
You cun substitute mar
garine. but why?
• 2 ounces unsweetened
chocolate
This is sold near the baking
supplies and it comes packaged
as paper-wrapped cubes, usual
ly one or two ounces each,
with eight ounces per box
Make sure von get unsweet
ened chocolate instead of semi
sweet
• Sugar
• Eggs
• Vanilla extrai 1
• White flour
• Sail
• cup walnuts or pecans
(optional).
BREAD AND SALAD
• ! loaf of French or Italian
bread
• Salad items
There are a tew options here
lather find a grm ers store with
a salad liar and buy just enough
vegetables fur two, which (.an
be expensive, or go bat k to the
produce section and find let
tuce tomatoes, cut umbers and
other vegetables of your choice
Or you ( an buy a bag of pre
tnixed salad greens also found
m the produt e section
Don't forget the salad dress
ing
THE COOKING EXPERIENCE
Once you get home, slice the
bread and prepare two salads
Put them in the refrigerator
until you're ready to serve the
dinner. You might also want to
set the table before things got
hectic.
The first item on the list is to
( hop the vegetables for the
pasta Once they're chopped,
keep them ill separate piles
Wash the liell pepper, slice it
in half lengthwise and break
out the core, which is covered
w ith seeds Make sure all the
seeds are removed and slu u the
pepper into quarters ( lit eai h
quarter into short thin strips
no more than a quarter inch
thick
Wash and petti the carrot and
cut it into mati hstick-si/ed
piei es. about two ini lies long
and less than a quarter inch
square On elegant restaurant
menus, vegetables i ut like this
are labeled with the French
word "julionnod
Wash rhi< yellow squash or
zurr him and julienne it
Slu i* the green onions Into
quarter-inch slices
Wash the snow peas and trim
both ends
Heat a poi of water until it’s
boiling \ igorouslv and set a
bowl of cold water nearby
Spear each tomato on a fork
and immerse it in the water for
about half a minute, until the
skin starts to split Dunk the
tomato into the cold water and
slip the skin off
When you have a pile of
naked tomatoes, i ut them into
half-inc h cubes.
Set the vegetables aside and
begin the brownies by preheat
mg the oven to 350 degrees
Rub a thin coat of butter inside
a nine-inch square or round
cake pill)
Chop two ounces of the
chocolate and put it in a pot
over low heat with ; cup but
ter. Stir them until the ciiot o
lnte and butter are melted
Take the chocolate off the
heat and let it cool for five or
10 minutes.
Stir in one cup sugar. two
I'^js and one teaspoon vanilla
Mi\ until smooth and then stir
in cup flour, teaspoon salt
and ' i up chopped nuts d
desired
Pour the hatter into the pan
and hake it for 20 to 25 min
utes When the brownies are
done, a toothpick or knile
blade inserted into the pan
should come out clean with
only a few crumbs sticking to
it.
Cut the brownies into
squares and lift them out of the
pan to i ool.
Bring a medium-sized pot of
water to a boil and drop in the
sliced l>ell |>op|>er and < arrot
Cook for to seconds and add
the squash and snow peas,
cooking for a minute more
Drain the vegetables, rinse
them under cold water and pat
them dry Set them aside
bring another pot of water to
a boil add the fettui i ine and
cook until done, about five
minutes or so Chet k the pai k
age for cooking dim turns
Drain the noodles, rinse them
under coUl water and toss them
with a couple teaspoons of
olive oil to kt>ep them from
sticking together
Heat two tablespoons of olive
oil and one tablespoon butter
together in a large pot ovei
medium heat Add the
chopped tomatoes < up white
wine or broth one teaspoon
dried dill weed and three or
four shakes ol salt and pepper
Cook this mixture lor four or
five minutes, stirring gently
Add the cooked pasta to the
tomato mixture and gently toss
them together Ado the cooked
vegetables. sliced green onums
and one more teaspoon of dill
weed l oss them to combine
and divide the pasta lietween
two plates
Bring out the bread and
salad, pour your I Hive rage of
choice and serve the pasta as
soon as possible before it lias a
chare e to cool
\her dinner top the brown
ies with a couple of m oops of
vanilla 11 ** i ream and fresti
sliced strawberries or heated
fudge sauc e for dessert ()r
enjoy them plain
And finally, once dessert is
finished and the i andles, flow
ers, i loth napkins, matching
plates and romantic mush
have set the right mood, you
can test your date's true depth
of affix tion
Ask him or her to help you
with the dishes
Thr pasta m ipe i s from tlw
\eu Basics Cookbook b\ Bos so
and Lukins, and thr hromiir
rr< ipr /' from onr of Bon
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p Assorted / upfxma C '.hocolates
p ('Jomi Niru ( 'Jiotolatr liars
V Wirir and (hampnypir
p Gourmet I nuts C'Sprttally ( Una
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* 2 Mini Mystery Vacation * Dancing on the hottest
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2222 Centennial Blvd.
Eugene
343-4734