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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Aug. 3, 2005)
^ ' ^ n r t la ttò © b s e r u c r August 3. 2005 EMBRACING DIVERSITY Page AS F ood Exploring Diverse, Regional Cooking C urious about foods from w here students will learn to pre o th er parts of the country? This pare com fort food at its best. fall. Mt. Hood Com m unity C ol In stru cto r L arry Johnson will lege is offering a variety o f teach basic, age-old techniques gourm et cooking classes that fo r p re p a rin g clam and corn will explore dishes from New chow ders, Y ankee pot roast and E ngland, P ennsylvania, L oui succotash in a class on T u es siana and Texas. day, Oct. 4. C om e hungry to “ Regional On Tuesday, Oct. 11, Johnson C uisine: Down E ast Y ankee,” will move west with a class called "Regional Cuisine: Pennsylvania also offer a class that explores Dutch.” cuisine from this most colorful Learn the secrets o f Amish area o f the country. Discover how a n d D u tc h d is h e s su c h as to make Shrimp Creole, Crawfish chicken corn soup with rivels, Etouffee and Jambalaya explode and pork sauerkraut with bacon with flavors of the south. dressing. All three classes will take place For those interested in the at Centennial High School, 3505 spicierflavors of Louisiana's Cajun S.E. 182nd Ave. To reserve your and Creole recipes, Johnson will spot call 503-491-7571. SAFEWAY V I Ingredients for life. Enjoy an Easy Ethnic Supper with Curried Eggs and Peas Asians, the fastest-growing eth nic group in the United States, are adding new interest to mainstream fare. W hile Americanized Chinese food has long been a staple, more authentic Chinese dishes as well as traditional foods from other Asian countries are becoming more com mon on menus today. Among these dishes are Indian curries, which can be based on vegetables, fish, poultry or eggs, much like a stew. What sets a curry apart is the sea sonings. Forthe uninitiated palate, acurry can be a good starting point for exploring Indian cuisine. Begin by using a delicate hand with a mild curry powder and you may find your first experience one o f delight at the light and somewhat sweet flavor that a small amount of the seasoning imparts. For a more ro bust curry, use more; for more mild ness, add the curry after cooking, since heat intensifies the flavor. If you find you prefer more spicy hotness, work your way up to hot madras curry powder or garam masala, authentic Indian curry pow der. Curried Eggs and Peas is a good choice for a first sampling. Sooth ingly flavored eggs, peas and rice cut the bite of the sharper season ings in curry powder, leaving a pleasantly mellow note. Give the finished dish more interest by top ping it with chutney, raisins, nuts or shredded coconut, if you like. Curried Eggs and Peas (Makes 4 servings) 2 teaspoons flour Cookingspray 1 package (1 0 oz.) frozen peas 2 teaspoons curry powder 1 cup plain nonfat yogurt (about 8 oz.) Hot cooked rice, optional lc u p thinly sliced onions(about4oz.) Parsley sprigs, optional 4 hard-cooked eggs * *, chopped In small bowl, stir together yo gurt and flour. Set aside. Evenly coat 10-inch omelet pan or.skillet with spray. Over low heat, cook peas, onions and curry pow der, covered, until onions are ten der and peas are heated through out, about 7 to 10 minutes. Stir in reserved yogurt mixture. Gently stir in eggs. Cook, stirring occasion ally, until heated throughout. For each serving, spoon 3/4 cup egg mixture over rice, if desired. Garnish with parsley, if desired. **To hard-cook, place eggs in single layer in saucepan. Add enough tap w ater to com e at least 1 inch above eggs. Cover. Quickly bring ju st to boiling. Turn off heat. If necessary, rem ove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot w ater about 15 m inutes for Large eggs. (12 m inutes for M edium , 18 for Extra Large.) Im m ediately run cold w ater over eggs or put them in ice w ater until com pletely cooled. To remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell. Peel, starting at large end. Hold egg un der running cold water or dip in bowl of water to help ease off shel 1. SAFEWAY Spicy Chicken Wings Sure to Please Tastebuds Healthy, Hot, and Garlicky Wings O r A n y tim e . Tropicana Pure Premium T? U r i \ 1717 r, r, 59 to 64-oz. Chitted orani juice Selected vanities CluO Price: $2.50 ea. MVt w a t t M oa? (4 to 5 appetizer servings ) c iu e Pfltce • 2 pounds chicken wings ( approximately 15 wings) buy one , get oni club price General Mills Cereal Nabisco Snack Crackers « to 15-02 7 to 10-02. Select«! varieties Selected varieties SAVE up to $4 CluO Price $1 66 ea. SMI .» to » M o n i a. ? c iu e price • 3 heads garlic • 1 cup plus 1 tablespoon olive oil X • 10 to 15 drops Tabasco • lcupfreshlygratedParmesancheese a O 11 • 1 cup Italian-styte bread crumbs • 1 teaspoon freshly ground black pepper F or y o u r next party o r a n y tim e you w ant a fun a p p e tiz e r to m unch on, try th ese zesty hot w ings. E x p lo d in g w ith flav o r pnd a to u ch o f sp ice, you w o n 't even rea liz e that th e y ’re good fo r you. T h is recip e and m any m ore are a v a ila b le from “T he O ld F arm er's A lm anac Blue R ib bon R e c ip e s.” Preheat the oven to 375 d e grees F. D isjoint the chicken w ings, discarding the tips. Rinse and pat dry with a paper towel. Separate the garlic cloves and peel. Place the garlic, 1 cup o f the oil, and T abasco in a blender or Food processor and purée. Pour the purée into a shallow bowl. C om bine the Parm esan, bread Crumbs, and pepper in a large plastic bag. Dip the w ings, one at a tim e, in the garlic purée, then - 4 Safeway SELECT Bath Tissue 99 24-smjle roll, or 12-doutMe roll SAVE uyle U ?S Signature Sandwiches shake or roll in the bread crum b mixture, coating thoroughly. Coat two shallow nonstick baking pans with the rem aining 1 tablespoon oil. A rrange the w ings in a single layer in the pans. Avoid having the w in g s to u ch each o th e r. D rizzle with the rem aining garlic purée and sprinkle with the left over bread crum b mixture. Bake for 45 to 60 m inutes, or until brow ned, then place under the broiler for a few m inutes until crisp. Over 55 m illion Signature Sandwiches served and counting! Safeway SELECT Primo Tag! io meats and cheeses piled high on our Safeway SELECT g,h onc „ , RH • Artisan Breads. just use your tluh carel. rg jjp E x c lu s iv e ly A t S a fe w a y 1 ” - * M K Safeway SELECT Relreshe Water 74 Pa» 5E Bottles SAVE ue to $4 M on 3 R U Y ONE, GET ONF E > D 171? 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