Food
Cook’s Peace
of Mind
S
ummer is filled with family picnics and barbecues,
but you need to make sure that those burgers and
pasta salads aren’t served with a side of bacteria.
Working with everyday staples, like chicken, beef, eggs
and fresh vegetables, can present cooking challenges. These
foods can carry common bacteria, such as E. coli,
Salmonella and Staph — all of which can thrive even in a
fancy kitchen.
Research shows that bacteria can easily spread to kitchen
surfaces while preparing even the most simple of meals.
Studies have found that:
—Bacteria on a cutting board can double after ten min-
utes of use, whether cutting raw meat or vegetables.
—Ten percent of bacteria on a cutting board can transfer
to lettuce during chopping.
—E. coli that remains on washed and dried dishes can
survive up to three days.
All home cooks want to provide the best for their family
while creating memorable meals. Cleaning throughout the
cooking process gives peace of mind that they’re doing all
they can for my family.”
Grilled Vegetables & Ginger
Citrus Mayonnaise
Serves 6 to 8
2 each crookneck or summer squash, baby zucchini, large
whole carrots, large fennel or 3 medium fennel bulbs
5 to 6 shallots
Kosher salt and freshly cracked black pepper
Extra virgin olive oil
Ginger citrus Mayonnaise
3 juicy oranges, grapefruits, Meyer lemons, mineolas,
tangerines, Mandarins, blood oranges, etc., cut in half (6
halves total)
3 tablespoons (or more for desired consistency) store
bought preferred mayonnaise
Kosher salt and freshly ground pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
Preheat grill for vegetables.
To make the mayonnaise, squeeze all the juice out from 5
of the 6 citrus halves into a saucepan and bring to a boil
over high heat. When juice begins to boil, lower heat to
medium-high and reduce juice until thick and syrupy, being
careful not to let it burn.
Remove from heat, pour into a bowl, and allow to cool
slightly. (At this point you can grill the vegetables). Whisk
in mayonnaise, ginger, and cayenne pepper until smooth.
Squeeze in juice from last remaining citrus half, and season
to taste with salt and pepper.
Cut all veggies in half lengthwise, rub all sides sparingly
with olive oil, and sprinkle with salt and black pepper. Grill,
cut side down first, for 4 to 6 minutes if small, 5 to 8 min-
utes if large pieces. Flip so skin side is down, and grill all
an additional 1 to 2 minutes, until all veggies are firm but
easily sliced with a knife.
Serve on platter alongside bowl of ginger citrus mayon-
naise or drizzled on top of vegetables.
Page 10 The Portland and Seattle Skanner april 6, 2011