^ ' ^ 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
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to Please Tastebuds
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O r A n y tim e .
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Pure Premium
T? U
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• 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
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99
24-smjle roll, or
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Signature
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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
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