(MS) -- For those who love to travel, few locales are as appealing as Italy's seaside villas. As renowned for their cuisine as they are for their beauty, such villas are often a vacationer's paradise. But you needn't head overseas to enjoy the flavors of Italy. Instead, bring this Mediterranean food to your very own kitchen with the following recipe for "Fisherman's Risotto" from Michael White's "Fiamma: The Essence of Contemporary Italian Cooking" (Wiley).

Fisherman's Risotto
Makes 4 Main Course Servings

Risotto
1 tablespoon extra-virgin olive oil, plus 2 or 3
tablespoons additional oil to finish the risotto
1 tablespoon unsalted butter
1 small yellow onion, peeled and chopped (1/2 cup)
2 cups Arborio rice
1 cup dry white wine, such as Pinot Grigio or
Sauvignon Blanc
4 to 5 cups canned low-sodium stock, heated

Pescatore Sauce
2 tablespoons extra-virgin olive oil, plus extra for
drizzling
2 large cloves garlic, crushed
1/2 pound Manila, littleneck, or cherrystone clams,
scrubbed and purged
1/2 pound mussels, scrubbed and debearded
1/2 pound large shrimp, peeled and deveined
1/4 cup squid (bodies only), cleaned, split lengthwise,
and cut crosswise into thin slices
1 cup dry white wine, such as Pinot Grigio or
Sauvignon Blanc
2 tablespoons finely chopped flat-leaf parsley plus
additional for sprinkling
1/2 cup grape tomatoes
Pinch of red pepper flakes
Sea salt and freshly ground black pepper

To make the risotto:
In a large heavy skillet or saucepan, heat 1 tablespoon of olive oil and the butter over medium-high heat until hot. Stir in the onion and cook until it is soft and translucent, 4 to 5 minutes. Add the rice, stirring to coat thoroughly with the oil, and cook for 3 to 4 minutes until the grains look opaque. Pour in the wine and cook it over high heat until the liquid almost completely evaporates, stirring constantly.

Adjust the heat down to medium-low. Slowly add the heated stock -- add 1/2 cup at a time -- so that the rice stays wet but is never completely covered with liquid. Stir continuously. Once the rice absorbs all of the first amount of stock, continue adding 1/2 cupfuls of stock, letting each be absorbed before continuing with the next, and stirring constantly. Be patient and keep the heat on low. You should see the steam when you add the stock, but the rice should not stick.

Continue cooking until the rice is tender but still has a tiny hard spot in the center, 17 to 19 minutes of simmering time. The amount of liquid to be added can vary, but you should reserve 1/3 cup of stock to loosen the risotto before serving.

Have ready four heated flat bowls. Once the risotto is al dente, remove the pan from the heat and stir in 2 tablespoons of the remaining extra-virgin olive oil and the final 1/3 cup of stock.

Tent the pan with aluminum foil and keep it warm over very low heat until ready to prepare the sauce, then ladle the risotto into the bowls, shaking or tapping each dish to spread it evenly in the bottom.

To make the pescatore sauce:
In a large deep skillet or saucepan, heat the olive oil over medium-high heat until hot. Add the garlic and cook, stirring, until lightly colored, about 2 minutes. Add the clams, mussels, shrimp, and squid, cover, and cook until the shrimp are pink and cooked, and the clams and mussels have opened -- 5 to 6 minutes. Discard any shellfish that do not open. Using a slotted spoon, spoon the shellfish onto the risotto.

Pour the wine into the pan and add the tomatoes, parsley and red pepper flakes. Bring the liquid to a boil over high heat and cook, mashing the tomatoes a bit with the back of a wooden spoon, until reduced by half -- 1 to 2 minutes. Season to taste with salt and pepper. Ladle the reduced broth over the shellfish and risotto. Top with a little parsley and a final drizzle of extra-virgin olive oil and serve immediately. PC088118

(MS) -- Fresh-cut flowers can enliven a room and bring a sense of warmth and comfort into a space. For those who live in urban areas or where outdoor gardening space is limited, flowers brought inside may be one of the only ways to embrace seasonal blooms. Cut flower arrangements are not only beautiful for everyday appeal, they often serve as centerpieces when dining and entertaining -- being the preferred choice when having company over.

Some flowers tend to fare better than others after they are plucked from their happy growing spots. When considering cut flowers, pay attention to how your favorite blooms will last in order of longest to least.

• Orchids: Long-lasting appeal
• Mums, gladiolas and carnations: Stellar survivors
• Peonies, roses and lilies: You'll get your money's worth
• Gerbera daisies: Not so stunning
• Irises: Best left blooming in nature

While some of these flowers have better staying power, how long flowers last is also dependent upon their health when purchased and how they are maintained indoors. Florists recommend cutting stems on an angle while submerged in fresh water. Some believe the shorter the stem the longer the flower will last in a vase or bowl.

When purchased from a florist, a packet of powder is included with the blooms that supposedly makes the flowers last longer. Some experts say that this is merely a substance similar to sugar. Extending the life of flowers involves limiting the amount of bacteria that grows in the water that could cause the end of the stems to clog and fail to adequately absorb water. Home-grown ideas for extending the life of flowers range from adding a little sugar to the water to dropping in an aspirin to pouring a touch of vodka in to clipping stems daily to keep them open to water absorption. DE088215

(MS) -- Refreshment plays a big role in summertime entertaining. For many people, few things are as relaxing in summertime as kicking back and enjoying a cold beverage. Whether you're throwing a party or simply looking for a way to sit back and relax, the following recipe for a "Mint Mojito" from "Easy Entertaining" (Ryland Peters & Small) could be just the thing you need.

Mint Mojito
Serves 1

1/4 cup rum
1 tablespoon sugar or sugar syrup
Freshly squeezed juice of 1 lime
Leaves from a large bunch of
mint
Ice cubes
Sparkling spring water (optional)
Mint sprigs and lime zest, to serve

Put the rum, lime juice, sugar (or sugar syrup), mint leaves, and ice cubes in a blender, zap well, and then strain into a glass with half-filled ice.

Serve straight or topped with sparkling spring water, a sprig of mint, and a curl of lime zest. DE088208

(MS) -- America loves its television. According the A.C. Nielsen Co., the average American watches more than four hours of television each day. To put that into perspective, by the time the average American reaches the age of 65, he or she has spent the equivalent of nine years watching television.

As programming becomes more specialized and more and more channels are offered, those statistics figure to increase. That could be especially harmful to children, many of whom spend far more time parked in front of the TV than they do sitting in a classroom, conversing with their parents, or even exercising. As Rutgers University psychologist Robert Kubey notes, millions of Americans are so dependent on television that they fit the criteria for substance abuse. Among the dependency symptoms heavy television viewers can exhibit include:

• feeling angry with oneself for watching too much television
• feeling miserable when kept from watching
• feeling loss of control while watching television
• using television as a sedative

Understandably, many parents are concerned about television and how much of it their children are watching. With the aforementioned side effects a genuine possibility if kids watch too much television, finding new and healthier ways to keep kids entertained is of paramount importance to parents.

• Encourage artistic pursuits. Oftentimes, the television tends to be used as a babysitter. After a long day at the office, parents are quick to turn on the T.V. for the kids while they unwind and prepare dinner or take care of other daily chores. However, this can prove an unhealthy crutch. Instead of turning on the television, use this time to encourage kids' artistic interests, such as painting, reading or playing a musical instrument. After a structured day at school and/or an afterschool program, kids will grow to embrace this time to simply unwind doing something they love without being told how to do it.

• Exercise with your kids. It's common for parents to see their once regular exercise routines fall by the wayside once their children are born. This not only isn't healthy for parents, but it sets a poor example for their children as well. Rather than flipping on the tube for some relaxation time, take a nightly walk with the kids or involve children in another physical activity that both parents and children can enjoy.

• Involve kids in your hobbies. Parents often lament that they can't spend enough quality time with their children. To increase those opportunities and lessen your kids' television time, choose hobbies both you and your children can enjoy. Whether it's biking, hiking, fishing, or more geared toward arts and crafts, choose a hobby that doesn't involve plopping down on the couch and watching television. If you find a fun way to fill the time that doesn't involve watching the tube, kids are less likely to depend on TV as their primary source of entertainment, both now and in the future. DE088201

(MS) --Dining out at a restaurant is a treat for many people in this country, while for others it has become a way of life. In a time-crunched society, restaurant-prepared and commercially offered foods offer convenience for people who simply are not cooking at home. However, with larger portion sizes and a greater amount of sodium and fat, among other downsides, eating out poses challenges for those watching their weight.

Consider these eye-openers regarding favorite foods at national restaurant chains and popular eateries:

• A restaurant-sized order of the Italian dish fettucini alfredo weighs in at 1,500 calories and 97 grams of fat. Almost half of the fat is saturated.

• A typical order of fried rice from a Chinese food take-out adds up to 1,480 calories.

• Choosing a Caesar Side Salad from Boston Market dishes up more calories than other seemingly diet-distasterous sides on their menu, such as Old-Fashioned Potato Salad or Creamed Spinach.

• Contrary to popular belief, selecting a cheeseburger from McDonald's is a better option than the Chicken McGrill. The burger has 330 calories versus the chicken sandwich's 410.

• When dining out at chain steakhouses, you'll want to pass on those batter-dipped fried onion appetizers. Most rank in around 2,130 calories and 163 grams of fat. When choosing a cut of steak, opt for the filet mignon, which is the leanest.

• Shakes at the majority of the fast-food eateries, including White Castle, McDonalds, Burger King, and Hardees, to name a few, are typically 1,000 calories or more.

While it may seem it would be impossible to dine out and avoid destroying diet plans, there are techniques to consider that can keep you on track.

1. Make friends with broiled, boiled, or roasted foods. These are some of the healthiest ways to have foods prepared if you're calorie-conscious. Ask that oils be used sparingly if not removed completely. Simply dabbing meats that look like they may be a little bit more greasy than you would like with a napkin can also trim off a couple of unnecessary calories.

2. Fill up on the good stuff. Skip the unending bread basket and opt for picking on raw vegetables, if possible. Ask to have a side salad (low-fat dressing on the side) brought when others are enjoying more fattening appetizers, so hunger pangs won't tempt you to indulge in something naughty.

3. Don't be a member of the clean-plate club. Your parents may have imbedded the idea in your brain you that you must finish all of the food on your plate before you can get up from the table, but that rule no longer applies. Restaurant portion sizes can be triple the recommended amount. For example, a 3-ounce piece of meat is portion size, and is roughly the size of the palm of your hand. Ask for a carry-out container and immediately cut your food in half and pack away the excess.

4. Order from the kids' menu, if possible. See if you can order that smaller-sized kids' portion, which is actually more aligned with the amount of food you should be eating. If not, a lower-fat appetizer and a salad may do the trick.

5. Skimp on dips and dressings. Many condiments can add unwanted calories. Case in point, that creamy Caesar salad dressing can knock out any inherent healthy aspects of the remainder of the salad. Don't be afraid to ask for substitutions, or simply ask to have dressings put on the side so you can decide if it's worth taking the plunge.

6. Eat a little before heading to the restaurant. If you know you tend to over-indulge at restaurants, fill up on low-fat snacks before you leave. Drink a tall glass of water and enjoy a cup of low-calorie grapes or some other fruit. You won't be famished upon entering the restaurant, and hopefully not tempted to order one of everything on the menu.

7. Select sit-downs over buffets. The enormity of a buffet spread can make selecting healthy options -- and keeping portion sizes in check -- next to impossible.

8. Make selections from the "fit," "light," or "sensible solutions" portion of the menu. Some restaurants understand the public's desire to eat right. They'll provide a selection of foods that are healthy and often delicious. So why not give them a try? And if you see something on the regular menu that you would like, find out if the kitchen can prepare it in a more healthy way. For example, see if the fried chicken strips in the chicken salad can be substituted with grilled chicken.

9. Make dining out a treat not an every day occurrence. Dining out can fit into a sensible eating plan when done in moderation -- just like everything else about dieting. DE088196

(MS) -- With summer entering its stretch run, many people are scrambling to spend as much time outdoors as they can. Depending on where you live, the end of summer may only yield a few weeks of fall before the winter weather again forces you to go hunting for the sweaters and blankets.

As a result, the backyard or outdoor party tends to hit its stride when people start to realize there isn't much time left to bask in the summer sun. Though outdoor parties are often informal affairs, there are a few things to consider before hitting the lawn and firing up the grill.

• Arrange some activities for your guests. During an indoor affair you can simply dust off some board games or turn on a ballgame to entertain your guests. But when outside, especially if you have a lot of space, be it in the backyard or at the park, you'll need to provide your guests with something more sufficient. Relaxed games such as horseshoes or badminton are typically popular fare for summer festivities, as they aren't too competitive and won't leave your guests sweating up a storm. Be sure to provide games that both adults and kids can enjoy.

• Have lots of water on hand. When hosting a party indoors, water is not something you'll likely need a large supply of once the party moves away from the dinner table. However, when the party heads outside, especially in the late summer months when the temperatures are often at their hottest, you'll want to have enough water on hand to keep your guests refreshed and ensure no one dehydrates under the hot summer sun.

• Have outdoor lighting ready to go. If the party is scheduled to start in the afternoon, don't ensure that it will end prematurely when the sun goes down simply because you don't have any lighting. If everyone is still enjoying themselves when the sun sets, you won't want to see a good time come to end. Tiki torches or candles of varying sizes are popular for summer parties because they create a relaxing atmosphere while providing sufficient light. If you're hosting a party at a nearby picnic area, be sure to know what time the park or picnic area closes. You won't want to be forced out just when everyone is settling down to eat their dinner.

• Set aside a place for the pooches. One of the things dog owners love most about outdoor parties is the chance to bring along man's best friend to join in the festivities. However, since dogs aren't potty trained, it's a good idea for hosts to designate an area for pets before the party starts to avoid anyone's shoes finding a dog's mess. If you have a fenced-in backyard, for instance, keep the dogs in the backyard if there's ample room for them to run around and enjoy themselves. If you can't guarantee that dogs will do their duty in an area away from your human guests, have cleanup materials on-hand so no one's shoes need replacing by the end of the night. DE088179

(MS) -- When it comes to hosting a party, things rarely go off exactly as planned. Regardless of how hard you might work to make things just right, something's bound to come up that you didn't foresee.

One problem that used to be common was the lack of vegetarian fare for those guests who steer clear of meat, poultry and dairy. With more and more vegetarians, however, many savvy hosts have addressed this issue and made it largely a thing of the past. However, when it comes time to cap off a hearty meal with a delectable dessert, vegetarians are still left out in the cold more often than not. To avoid such a fate for your veggie loving guests, consider the following vegetarian dessert recipe for "Groan Coconut Pastries" from Monisha Bharadwaj's "India's Vegetarian Cooking" (Kyle Books).

Groan Coconut Pastries
Serves 4

21/3 cups all-purpose flour, plus extra for flouring
4 tablespoons ghee or sunflower oil
3/4 cup sugar
1 cup freshly grated or dried, shredded coconut
2 tablespoons cashews, crushed
2 tablespoons raisins
Pinch of salt
Large pinch of ground cardamom
Sunflower oil for deep-frying

1. Mix the flour, half the ghee or oil, and the salt. Add just enough water to knead into a firm dough and set aside.

2. Heat the sugar and 3/4 cup of water in a heavy saucepan until a single thread syrup forms -- it will form a 3-inch "thread" when dripped from the spoon. Then add the coconut, cashews and raisins. As the mixture thickens, add the ground cardamom. Remove the heat when the mixture has turned fairly dry and set aside.

3. Divide the dough into 8 small balls and roll each out into a disc about 1/2-inch thick, flouring the board as necessary.

4. Put a spoonful of the coconut filling in the middle, wet the edges, and fold it over to form a half-moon shape. Press down the edges and trim with serrated cutter or knife.

5. Heat the oil in a deep frying pan. When nearly smoking hot, reduce the heat and deep-fry the pastries in batches, until golden. Drain and set aside. Serve cold or warm. The pastries will keep for about a week in an airtight container and last longer in the refrigerator. DE088175

(MS) -- Since the advent of host laws, which make party hosts responsible to varying degrees for their guests' behavior once they leave a party, many party hosts have taken a greater interest in ensuring their guests have a safe time as well as a good time. Far too common are stories where party guests have a little too much fun and then leave the party impaired, only to hurt themselves and others as a result.

But host laws don't have to put an end to hosting parties, just an end to hosting parties in an irresponsible way that allows guests to get out hand. The following tips should help keep guests safe from hurting themselves or others and keep hosts safe from potential litigation or even incarceration.

• Don't allow uninvited guests. When sending out invitations, let it be known that only those invited are allowed to attend. Parties have a tendency to get out of hand when uninvited guests show up. Hosts also will have a difficult time keeping an eye on their guests the larger the guest list, so keep gatherings relatively low key to avoid losing control of your guests.

• Discourage guests bringing their own alcohol. Hosts can control how much alcohol their guests drink if they discourage guests from bringing their own. However, if guests bring their own drinks, it's nearly impossible to know how much they've been drinking, leaving hosts susceptible to litigation and guests vulnerable to accidents should things get out of hand.

• Make transportation arrangements ahead of time. All drunk driving accidents are preventable, and hosts should have contingency transportation plans in place for guests who might have a little too much to drink. Oftentimes, an impaired guest won't want to wait for a host to call a cab, so setting down the rules for guests once they arrive (such as noting who is the night's designated driver) is a good way to let them know that you have things under control. If more than one person is hosting the party, at least one of them should be a designated driver. Should anything bad happen, the hosts are likely to catch the blame anyway, and being impaired yourself is not an adequate defense.

• Ask guests to carpool. If your guest list is large, ask guests to carpool. This will ensure that there's enough parking and also will decrease the likelihood that guests will drive home drunk. The driver of the carpool should agree to avoid alcohol for the night.

• Keep an eye on the kids. If there will be kids at the party, especially teenagers, there will likely be kids trying to sneak drinks. While some guests might find it acceptable to let kids have a drink or two, hosts should know that they are wholly responsible for all kids, not just their own, who attend the party. Be sure to have other things, such as games or movies, available to kids at the party to keep them from drinking alcohol. DE088168

(MS) -- When the topic of going green is discussed, the focus is typically on ways to be more fuel- and energy-efficient. While those are certainly two effective ways to help the environment, there are a host of other ways to go green as well.

Fortunately, going green is often very easy, and simply requires a few minor changes to produce major benefits. One way to go green, especially in the heart of the summer party season, is to make your parties a green affair. Doing so won't make your parties any less fun, but will make them a lot more environmentally friendly.

• Ditch disposable tableware. Particularly in the summer months, when gatherings are often outdoors, disposable utensils, plates, and cups are the norm. However, such products are often very wasteful. In lieu of paper plates, use inexpensive plastic, reusable plates. The same can be done with the utensils, as throwaway plastic utensils can be replaced with inexpensive and reusable metal utensils. No one expects you to use the fine china outdoors, but reusable and inexpensive tableware is an easy and effective way to be more environmentally-conscious.

• Use cloth hand towels instead of items such as napkins and paper towels. Napkins and paper towels are very wasteful, especially when other items such as cloth towels and napkins are just as effective, and reusable, too.

• Consider a new menu. In-season foods and organic fruits and vegetables are better for the environment and better for your health as well. Instead of standard fare, serve as much of these foods as possible.

Also, if you have more guests than you do reusable dishes, consider serving finger foods that don't require the use of disposable paper plates. Cookies, cupcakes, and cheese and crackers, are all acceptable fare for a party, and will lessen your reliance on disposable serving dishes and utensils.

• Send out electronic invitations instead of invites. E-mailed invites are not only more environmentally friendly, they're also a party planner's best friend. Instead of using all that paper for invitations, save the cost of paper and stamps and make your invitations online. Web sites such as www.evite.com offer free invitations that can be e-mailed en masse, saving you the hassle of getting everyone's mailing address and all the necessary envelopes and stamps while helping the environment in the meantime. DE088157

(MS) -- Designer gowns, lighting and props that would rival a Hollywood movie set, and top-notch music -- sometimes a performance by the original artist. Is it the latest celebrity-hosted extravaganza? No, it's a birthday party marking the arrival of year 16 -- the one that's supposed to be oh, so sweet.

Sweet 16 parties once marked the arrival of adulthood and were the pinacle of teenagedom. They were modest occasions usually held at home, or for those who rented a hall and had a larger bash, they were debutante-esque in nature. The birthday girl dressed in a prim gown and her friends and family reveled in her sweetness.

Over the years the Sweet 16 party virtually faded away. It wasn't cool any longer and the passage of this particular birthday occurred in relative anonymity. But then things changed --dramatically.

Sweet 16 parties have undergone a resurgence in the last several years. And with the passage of each year of this new millenium the extravagance of these parties has grown. Many times Sweet 16 parties are several months in the making and can cost upwards of several thousand dollars. For those who have unlimited budgets, there have even been Sweet 16s totaling $100,000 or more.

The concept of the over-the-top Sweet 16 grew to such epic proportions that reality television moguls saw a chance to cash in on the concept. Television cameras set to capture the wants, tantrums and outrageous demands of the latest crop of would-be celebutantes. MTV debuted its highly successful "My Super Sweet 16" a few years ago and viewers were hooked. Girls who never dreamed about having a lavish affair soon wanted to emulate the Veruca Salt-inspired "I want it, and I want it now" attitude that encompasses many Sweet 16 bashes. No whim is out of line, from helicopter rides to fireworks displays to elaborate themes that play to girls' every fantasy. Parents simply capitulate and hand over wads of cash to appease their little girls.

But in a climate of financial uncertainty and with an assumed recession looming, can the outlandish Sweet 16 continue with such fervor? Will parents still be willing to cater to their sixteen, but perhaps not so sweet daughter? Maybe. However, there will likely be many other families looking to host a Sweet 16 that will be memorable -- but budget friendly. Here are a few ideas to consider.

• Ditch the designer gown for something easier on your wallet. How many times will your daughter wear this ensemble after her big night? Probably zero. There are a number of reasonably priced stores that will offer a suitable selection of gowns. For the very budget conscious, consider having your daughter rent a gown. This works very well for a theme party when a costume may fit better than a traditional dress.

• Skip the private makeup and hair session. Hiring a makeup artist and hair stylist to come to the house can be costly. A trip to the local salon will provide many of the services your daughter desires. Many department stores will do complementary makeup application if you purchase a few products. Similarly, beauty schools offer low-cost hairstyling and cutting services by students.

• Catering halls are much more budget friendly than renting out restaurants or dance clubs. It's amazing what flowers, decor and a little imagination can do to surroundings. You can turn a relatively bland party room into something very special -- usually with minimal investment.

• Focus your budget on menu and music. It's often said that the menu and the music can make or break a party. Therefore, put effort and funds toward choosing food that guests will love. Talk to your daughter about what food she may want. You may find her choices are more budget-friendly than you first thought. Also, choose a band or a DJ that will keep the crowd moving. For ideas, you can visit area wedding shows to preview DJs and gather contact information. Always schedule a preview of your musical entertainment and ensure that the performers you see will be the actual ones at your party.

• Set a guest limit. The more guests, the higher the price. So reign in the guest list for a much more affordable cost. DE088155

(MS) -- Opening their homes to guests is something many people enjoy. Each year millions of birthday parties, barbecues, cocktail parties, and even cake and coffee nights take place. Another popular aspect of entertaining involves having people stay the night or the weekend. Making overnight guests feel welcome and comfortable takes some forethought and preparation.

• Identify the room or rooms in your home where guests will be staying. Many homes do not offer a traditional guest room. But you can easily turn any quiet spot in your house into one that will be comfortable for guests. Perhaps the home office can be converted with the help of an inflatable mattress and some cozy bedding. Consider moving children into one room temporarily to "bunk up" and give guests the empty room. Just be sure to clear out some of the kiddie clutter to make it feel like more of an adult space.

• Do a thorough cleaning. Nothing can make a guest feel more unwelcome than entering a home that is messy, especially when that mess extends to the room in which the guest will be sleeping. Organize your belongings and think about any items that can be stored away in the garage or basement for the duration of the guest's stay.

• Take stock of items you may need. Set a budget and then look around and see what items could make a guest more comfortable. Do you have ample blankets, pillows, clean sheets? Now might be the time to purchase a few extras that are crisp and clean. Also think about items that may be useful for your guests, such as a night stand on which to put eyeglasses or medications, or a reading lamp.

• Add a few extras to give the room that cozy feel. Once you have all the necessities accounted for, think about the special touches that will really set the room apart and make it feel like a home away from home for guests. An alarm clock, scented candles, decorative accent pillows and a chenille throw, and an extra small television will complete the scene.

• Don't forget the bathroom. It's rare that a guest will have a bathroom to all his or her own. Therefore the main bath will be the one used. Make sure the kids are prepared that they will have to do their bathroom activities in a neat manner. You may want to purchase a new shower curtain and bath mats to spruce up the space. Take some time to purchase bath salts, shower gels and extra wash cloths so guests will feel pampered. Why not get an extra package of razors and a toothbrush, since guests often forget these necessities when traveling?

• Ask guests' opinions. Find out in advance what will help guests feel the most comfortable and then go out of your way to splurge on something they will appreciate. DE088219

(MS) -- What host or hostess wants company leaving their home with a laundry list of complaints about the party or get-together they just attended? While not everything about the event is bound to go picture-perfect, there are some things individuals should keep in mind when inviting others into their home.

DO have plenty of food and beverages on hand. Skimping on refreshments is not the way to win rave reviews. If you're having 25 people over, be sure to have enough food for them all.

DON'T expect guests to bring food or wine with them unless you specify that this is a pot-luck type of party. Even in terms of bring-your-own type parties, many invitees feel resentment at having to come to a party with something in hand.

DO take the time to mingle and converse with every guest you have invited. This makes everyone feel special and comforted in that you invited them because you truly enjoy their presence.

DON'T spend time at the party cleaning up or washing dishes. Guests may get the impression you're disinterested or are simply trying to usher them out of the door earlier. Save the dishwashing and clutter control for the end of the event.

DO get on the same page with your spouse or other housemates about the start time of the party. Arguments can ensue when guests arrive ahead of time and the space is not yet prepared for the party.

DON'T assume that everyone will abide by the invitation for arrival time. Expect that there will be some people who will arrive early (there are those friends and family who love to be the first on the scene). Similarly, there will be those who enjoy being fashionably late. A good host or hostess will be able to accommodate and hide his or her annoyance.

DO keep arguments or critique of a spouse or other family members out of the party. Guests will feel uncomfortable if there are fights or squabbles in front of them. Plus, it's simply not classy to do so.

DON'T forget to check the powder room frequently to ensure that the hand towels are adequate or that the waste basket is cleaned out.

DO know that you can't control the weather. So do your best to work with what Mother Nature dishes out the day of your party.

DON'T assume everyone likes to eat what you do. Put out a variety of foods that will meet with others' dietary restrictions or preferences. Always include a vegetarian and even vegan option that will be filling.

DO specify the type of party you will be having on the invitation. You do not want guests arriving thinking you're serving dinner when cocktails and appetizers are the only fare.

DON'T embarrass guests or make them feel uncomfortable in any way. If there is a breakage or spill, handle it with tact. Also, if you're hosting one of those parties where someone is selling anything from candles to jewelry, don't single out anyone for failing to make a purchase.

DO keep any pets contained. You may love wet kisses or fur on your clothing, but others may not be so enthralled with the pet experience.

DON'T forget to send out invitations a few weeks to a month in advance of an event. Today's invitations can be customized and there are so many design possibilities available. Consider invitations offered by MyGatsby.com. DE088203

(MS) -- Television cooking shows have transformed the way many people feel about meal creation and at-home entertaining, making it seem sexy, fun and attainable.

Popular chefs and TV personalities on devoted cooking networks cover the gamut of meals and entertaining options for people at home. They're introducing an entirely new vocabulary and skill set to millions of people. Individuals see these attractive or skilled chefs creating delicious meals and want to emulate them. Housewares stores and other retailers are realizing the benefit of this cooking boom.
These television chefs are becoming celebrities in their own right outside of the kitchen. And many are garnering the attention of both men and women viewers.

Take for example Duff Goldman, owner of the Baltimore bakery Charm City Cakes and star of The Food Network's "Ace of Cakes." Goldman has enjoyed a cult following in recent years thanks to the success of his hit television show and bakery business. Viewers regularly become customers, willing to spend big bucks for one of Goldman's artistic cake creations. Additionally, many people are inspired by his regular Joe antics and down to earth demeanor and want to follow in the chef's footprints as a cake designer.

Besides meal ideas and technique, many viewers tune into cooking TV simply to get a glimpse at the gadgets top chefs are using. They want to know which knife is the best or what food processor is the secret recipe to success. Even people who do not cook tune in simply to equip their kitchens under the pretense that they're often hard at work on meals for the family.

For those considering a cooking hobby or increasing their propensity to create meals at home for family and entertaining, here are just a few of the supplies to have on hand inspired by what the pros use:
• durable knife set with a series of knives for paring, chopping and fileting
• cheese grater
• zester
• food processor
• cutting boards (separate for meats/poultry and produce)
• mandoline
• garlic press
• colander
• a high-quality set of cookware, including a variety of pots and pans
• slotted spoon
• tongs DE088177

(MS) -- The number of vegetarians throughout the country appears to be on the rise. In 2006, the Vegetarian Resource Group, via a poll conducted by Harris Interactive(R), asked Americans 18 and older which foods, if any, they never eat. The list included meat, poultry, fish or seafood, dairy products, eggs, and honey. By definition, 2.3 percent of respondents were found to be vegetarian, replying that they never ate meat, fish or poultry. Nearly triple that amount, 6.7 percent, replied that they never ate meat. When broken down by gender, more women are vegetarian than men, though not by as great a margin as one might think. Of the women polled, 3 percent were vegetarian, while 2 percent of male respondents were vegetarian. Where the greater disparity among the genders exists is between men and women who don't eat meat. Nine percent of female respondents said they never eat meat, while 5 percent of men admitted to never eating meat. Perhaps most interesting was that male vegans outnumber female vegans, albeit very slightly. Vegans are defined as people who do not eat meat, fish, poultry, dairy, or eggs. The poll found that 1.4 percent of males were vegan, while 1.3 percent of women followed a vegan diet. DE088176

(MS) -- Throwing a bash to share with friends and family is something many people enjoy doing. There are so many events worthy of special affairs, including birthdays, graduations, holidays, and so much more.
Part of enjoying the celebration for hosts and hostesses is being able to mingle and share the festivities with guests. But this isn't always possible when they're responsible for preparing and serving the food among a bevy of other responsibilities. That's where hiring a caterer or using a banquet facility can make the party more enjoyable for all involved.

According to the National Catering Association (NCA), catering has become the fastest-growing segment of the restaurant business in recent years. This could be attributed to busier families, where both parents work and the kids are involved in a number of extracurricular activities that take time away from meal and party planning. That's where caterers and banquet halls become invaluable.

Various Types of Caterers

Caterers vary by whether they're on-site or off-site. Some banquet facilities use a specific caterer for all of their events. Other party rooms allow you to choose the caterer.

Find Out What They Provide

Some caterers simply provide the food, others food and drinks, while still others the entire kit and kaboodle: Food, beverages, linens, serviceware, etc. When comparing rates of catering services, make sure you're comparing apples to apples. One price may be higher because you're getting a one-stop-shopping package from the caterer.

Be Prepared For Discussion

When you sit down with prospective caterers, it helps to have certain information on hand. These items include:
• number of guests
• venue if you're using an off-site caterer and not going with a particular banquet facility
• type of event (social, business)
• who is being honored
• food preferences and restrictions
• budget
• type of service (buffet, sit-down, butler-passed hors d'oeuvres)
• theme or mood you are trying to create

Book Well in Advance

It's suffice to say that many caterers are busy for peak seasons and holidays, so don't wait until the last minute to book with one for your party. Generally weddings and large affairs should be booked nine to 12 months before the event. Smaller functions can be booked a few months before.

Sign a Contract

Make sure that the caterer or banquet facility you choose spells out all agreements in a contract that you both sign. Inquire about contingency plans should there be poor weather or a reason to cancel the party.
Find out if it is possible for a taste-testing to try out the food in advance.

In terms of money, discuss payment schedules and how gratuities are handled. Also find out how you will be billed if the party runs over the alloted amount of time. DE088169

(MS) -- Few foods are more synonymous with summer than ice cream. For those who truly enjoy indulging in a little dessert, the following recipe for "Pistachio and Apricot Ice Cream Cake" from Lauren Chattman's "Icebox Cakes" (The Harvard Common Press) is sure to delight.

Pistachio and Apricot Ice Cream Cake
Serves 10

Shortbread Crust
8 shortbread cookies
1/4 cup unsalted pistachio nuts
2 tablespoons (1/4 stick) unsalted butter, melted

2 pints vanilla ice cream
1/2 cup apricot jam
2 pints pistachio ice cream
3/4 cup heavy cream, chilled
2 tablespoons confectioners' sugar
1/4 teaspoon ground cardamon

1. To make the crust, preheat the oven to 350 F. Place the shortbread cookies and shelled pistachios in the work bowl of a food processor and process until finely ground. Add the melted butter and pulse once or twice to moisten the crumbs. Press the mixture evenly into the bottom of a 9-inch springform pan, packing it tightly with your fingertips so it is even and compacted. Bake 6 to 8 minutes until crisp. Let cool completely. (The crust may be wrapped in plastic and frozen for up to 1 month.)

2. Spoon the vanilla ice cream into a large mixing bowl and add the apricot jam. Mash with the back of a spoon until the ice cream is smooth but not yet melting and the apricot jam is incorporated. Scrape half of it into the pan and smooth it over the crust with a small offset spatula. Place in the freezer to firm up, at least 15 minutes. Place the bowl with the remaining ice cream in the freezer until ready to use.

3. Spoon 1 pint of the pistachio ice cream into a medium size bowl and mash with the back of a spoon until it is smooth but not yet melting. Smooth the softened pistachio ice cream over the apricot ice cream with an offset spatula and return the pan to the freezer to firm up, at least 15 minutes.

4. Remove the remaining apricot ice cream from the freezer and mash with the back of a spoon to soften. Spread it over the pistachio ice cream in the pan and freeze until firm, at least 15 minutes.

5. Spoon the remaining pint of pistachio ice cream into a medium-size bowl and mash with the back of a spoon until it is smooth but not yet melting. Smooth it over the apricot ice cream with an offset spatula. Cover the cake with plastic wrap and freeze until very firm, at least 3 hours and up to 1 week.

6. In a large bowl, using an electric mixer, whip the heavy cream, confectioners' sugar and cardamom until the cream holds soft peaks. Remove the cake from the freezer and release the sides of the pan. Smooth the whipped cream over the top and return the cake to the freezer until the cream is firm, at least 1 hour and up to 6 hours. PC088117

(MS) — Summer is a time when many people prefer to eat lightly. With temperatures rising, many choose to avoid meals that make them feel sluggish and instead opt for lighter fare to help get them through the dog days of the season.

A popular choice for those looking to eat light is fish. For a delicious spin on seafood recipes, try the following "Grilled Swordfish with Roasted Cauliflower and Sweet-Sour Onions" from Cindy Pawlcyn's "Big Small Plates" (Ten Speed Press).

Grilled Swordfish w/ Roasted Cauliflower and Sweet-Sour Onions
Serves 6

11/2 cups cauliflower flowerets
1/2 to 1 red onion, julienned
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black
pepper

Vinaigrette:
2 tablespoons lemon juice
2 shallots, sliced
6 to 7 tablespoons extra virgin
olive oil
A few gratings of lemon zest
Salt and freshly ground black
pepper

Salad:
1/2 cup (loosely packed) finely
chopped fresh parsley leaves,
rinsed, squeezed in a dry towel
1 bunch celery, leaves only
1/2 to 3/4 cup caper berries or 2
tablespoons capers, rinsed

16 to 20 ounces swordfish
Olive oil, for coating
Salt, freshly ground black pepper

Preheat the oven to 375 F.

Put the cauliflower and onion in a mixing bowl and add half the olive oil and the salt and pepper. Mix until the vegetables are well coated and evenly seasoned. Spread them in a roasting pan and roast, stirring occasionally, until tender, golden brown, and slightly caramelized on the edges. This should take 15 to 20 minutes.

For the vinaigrette, mix the lemon juice, zest, shallots, salt, and pepper together in a small bowl. Whisk in the olive oil in a slow, steady stream, and continue whisking until the dressing is well emulsified. Set this aside.

For the salad, combine the parsley, celery leaves, and caper berries in another bowl, and set this aside, too.

Coat the swordfish with olive oil, sprinkle with salt and pepper, and grill or pan-sear to medium-doneness. This should take about 21/2 minutes on each side for a 1-inch-thick piece of fish. Adjust the time according to the thickness of your fish.

For the final assembly, toss the salad with enough of the vinaigrette to coat everything lightly. If you cooked the fish in 1 large piece, cut it into serving-size pieces. Place a mix of cauliflower and onion on each plate, then lay down the swordfish and top with the salad. Drizzle a little more dressing about and offer any remaining dressing on the side. PC087008

(MS) — For many of the world’s amateur chefs and culinary enthusiasts, the joy of cooking rests in trying new things to please the palate. Oftentimes, this means trying the various cuisines of other countries.
Among the more popular cuisines today is Indian cuisine. But as Monisha Bharadwaj illustrates in “India’s Vegetarian Cooking: A Regional Guide” (Kyle Books), Indian cuisine varies depending on which region of the country you happen to be in. The following recipe for “Crisp Toast in Nutty Saffron Milk,” for example, is a classic dessert dish with roots in Northern India. A centuries old favorite originally created for the Mogul rulers, the dish is still served today at feasts and banquets throughout the region.

Crisp Toast in Nutty Saffron Milk
Serves 4

4 slices of white bread, each cut
into 4 squares
2⁄3 cup whole milk
2⁄3 cup evaporated milk
1⁄2 cup condensed milk
2 tablespoons crushed
pistachios
Sunflower oil for deep-frying
Sugar, to taste
Generous pinch of saffron

1. Heat the oil and fry the squares of bread on both sides until golden. Lift from the pan and drain on the absorbent paper.

2. Mix all the milks, sugar and saffron, and bring to a boil. Simmer for 10 minutes or so until the mixture thickens. Remove from the heat and let it cool.

3. To serve, put the fried bread toasts on a platter and sprinkle half the pistachios over them. Pour the saffron milk on top and decorate with the rest of the pistachios. PC087007

Crisp Toast in Nutty Saffron Milk

(MS) — Few foods are as versatile as potpie. A potpie can be the ultimate comfort food, but is also perfectly acceptable to serve at a more formal gathering. The versatility of the potpie is perhaps only outdone by the diversity of ingredients that can be used to make one.

Seemingly anything the cook desires can be put into a potpie, and the results are often the same: a delicious and hearty one-dish meal that’s easy to make, such as the following recipe for “Chicken & Parsley Dumpling Potpie” from Elinor Klivans’ “Potpies: Yumminess in a Dish” (Chronicle Books).

Chicken & Parsley Dumpling Potpie
Makes 4 servings

Filling:
4 tablespoons unsalted butter
1⁄4 cup unbleached all-purpose
flour
4 cups chicken broth
1 teaspoon fresh thyme leaves,
or 1⁄2 teaspoon dried
3 cups cooked chicken, cut into
1-inch pieces
3 tablespoons finely chopped
fresh chives
Salt and freshly ground pepper

Topping:
6 tablespoons cornmeal
6 tablespoons unbleached
all-purpose flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
2 tablespoons cold unsalted butter,
cut into pieces
1⁄4 cup milk
1 large egg
2 tablespoons finely chopped
fresh parsley

1. Make the filling: In a medium saucepan, melt the butter over low heat. As soon as the butter melts, add the flour and increase the heat to medium. Using a wooden spoon and stirring constantly, cook the butter and flour until it is bubbling and just beginning to become slightly golden, about 2 minutes. Using a whisk and whisking constantly, slowly pour in the chicken broth.

Keep whisking until the sauce is smooth. Bring to a gentle boil, adjusting the heat as necessary, and cook for 5 minutes. The sauce will thicken slightly to the consistency of a thick syrup. Add the thyme and chicken pieces. Continue cooking, uncovered, to blend the flavors for 15 minutes, then add the chives, salt and pepper to taste. Make the dumpling batter while the chicken cooks in the sauce.

2. Prepare the topping: In a medium bowl, stir the cornmeal, flour, baking powder, and salt together. Using your fingertips, a fork, or a pastry blender, cut in the butter pieces until they are the size of peas. You will still see loose flour. In a small bowl and using a fork, stir the milk and egg together. Use a spoon to stir the milk mixture and parsley into the cornmeal mixture, stirring just to evenly moisten the dry ingredients.

3. Drop rounded tablespoons of batter onto the gently bubbling filling. You will have 8 or 9 dumplings. Cover the saucepan and adjust the heat to keep the potpie at a gentle boil, and continue cooking until the dumplings are done, about 10 minutes. Use a knife to cut into one of the dumplings to make sure they are firm throughout. The sauce will thicken considerably while the dumplings cook.

4. Remove the saucepan from the heat, then spoon servings of dumpling and filling onto serving plates. PC087006

(MS) — Summer is a season associated with many things, from vacations to lazy days spent lounging to soaking up some rays at the beach. As far as food goes, perhaps no delight is more synonymous with summer than ice cream. Ice cream lovers will devour the following recipe for “Cocoa Nib Ice Cream with Caramelized Cocoa Nibs” from “Chocolate Obsession” (Stewart, Tabori & Chang) by Michael Recchiuti and Fran Gage.

Cocoa Nib Ice Cream w/Caramelized Cocoa Nibs
Makes 1 Quart

12⁄3 cups whole milk
1⁄2 cup plus 1⁄3 cup granulated cane sugar, divided
13⁄4 ounces cocoa nibs
1⁄2 Tahitian vanilla bean, split horizontally
5 extra-large egg yolks
7 ounces heavy whipping cream
3 ounces caramelized cocoa nibs (see box for bark recipe)

Stir the milk, 1⁄2 cup of the sugar, and the cocoa nibs together in a small saucepan. Scrape the vanilla seeds from the bean into the pan and then add the bean. Bring the milk to a boil over medium heat. Remove from the heat, cover the top of the pan with plastic wrap, and let steep for 30 minutes.

Strain the milk through a fine-mesh sieve and return to the saucepan. Bring to a simmer over medium heat.

While the milk is reheating, combine the egg yolks and the remaining 1⁄3 cup (21⁄2 ounces) sugar in the bowl of a stand mixer fitted with the whip attachment. Beat on medium-high speed until the mixture is pale and thick and forms a ribbon when the whip is lifted from the bowl, 3 to 5 minutes.

Switch the mixer to low speed. Slowly pour the hot milk mixture into the bowl and beat just until combined. Do not beat to a froth.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard coats a spoon and registers 160 F on an instant-read thermometer, about 5 minutes.

Pour through the fine-mesh sieve into a bowl and stir in the cream. Cover the bowl and refrigerate the custard overnight.

The next day, churn the custard in an ice cream maker according to the manufacturer’s instructions. Fold the caramelized cocoa nibs into the ice cream by hand. PC087005

1 teaspoon (1⁄3 ounce) unsalted butter
1⁄2 cup cocoa nibs
11⁄2 cups tempered white chocolate
Scant 11⁄2 cups cocoa nibs

To caramelize the nibs:
Put a piece of parchment paper or nonstick baking liner on a work surface. Measure the butter and put it next to the stove.
Put the nibs and sugar in a medium heavy-bottomed pot. Use an unlined copper pot if you have one. Place the pot over high heat and vigorously stir the mixture with a wooden spoon. As the sugar cooks, the mixture will smoke. When only a few specks of sugar remain unmelted, remove from the heat and stir in the butter. The nibs will glisten and separate into small clumps.
Scrape the nibs onto the parchment paper or baking liner and spread out the individual clumps. Let cool to room temperature and then break into 1/4-inch pieces. Store in zippered plastic bag at room temperature.
You will need 1 cup caramelized nibs for the bark. Reserve the remaining caramelized nibs for other uses.
Make the bark:
Line the bottom of an 8-by-12-inch sheet with parchment paper.
Pour the chocolate into the prepared pan. Spread it evenly with a small offset spatula. Tap the pan on a work surface to even the top.
Sprinkle the caramelized nibs over the chocolate. When the chocolate loses its sheen and starts to set, after about 15 minutes, cut the bark with a sharp knife into 2-inch squares or other fanciful shapes of your choice. Leave the bark at room temperature until it is completely set, about 1 hour, then separate the pieces.
Store in a cool, dry place, not in the refrigerator.

(MS) — Latin cooking is hotter than ever. According to a recent survey of more than 1,000 chefs across the country, Latin American cuisine was named one of the “hottest” ethnic foods in 2008. Why not combine Latin food with some outdoor entertaining this season, perfect for when the weather gets as hot as the food?

To help home cooks bring Latin cuisine to family and friends, the National Pork Board teamed up with savvy party planners Carolina Buia and Isabel Gonzalez, co-authors of “Latin Chic: Entertaining with Style and Sass,” to offer great recipes and entertaining tips.

Delicioso Edible Essentials
Buia and Gonzalez suggest designing your menu around pork, a mainstay in traditional Hispanic cooking. Pork’s role in this New World cuisine dates back to 1539, when Spanish explorer Hernando de Soto landed in Tampa Bay, Fla. with America’s first 13 pigs, beginning a flavorful tradition that we continue to enjoy today.

Requiring little preparation, pork is the ideal cut for any occasion and is versatile enough to pair with nearly every flavor, especially the bold spices, marinades and sauces imperative to every Latin meal.

Fixings for a Fabulous Fiesta

In addition to eating with zing, set the mood by creating a fun atmosphere with these do-it-yourself décor tips from Bua and Gonzalez.

Charming Centerpieces: For a truly special table presentation, place several de-stemmed Hibiscus flowers in large, shallow bowls filled with water. Hibiscus flowers are everywhere in Mexico and are often found growing in front yards and backyards.

Enjoyable Ambiance: Play some regional music and decorate with festive lights to create the perfect Latin setting.

Tricks and Treats: Close the night with a piñata for a truly memorable fiesta for adults and kids alike!

These recipes and entertaining tips are perfect for any occasion throughout the year. For more inspirational recipe ideas and Latin American entertaining tips from Buia and Gonzalez, visit www.latinchicstyle.com.

Velveted Pork Tacos
Makes 6 servings (12 tacos)

2 pounds boneless pork chops
1⁄3 cup corn starch
1/3 cup olive oil
1 1/2 tablespoons ground cumin
1 package of 12 flour tortillas (“fajita” or smaller size tortillas)
1 bunch fresh cilantro
1 red onion
1 tablespoon white vinegar
1 tablespoon olive oil
1 8-ounce can of corn niblets
1 12-ounce jar tomato salsa
1 8-ounce container sour cream (regular or non-fat)
1 8-ounce package shredded cheese
Salt and pepper

Cut pork chops into small, bite-sized pieces. In a bowl, mix together corn starch, oil, cumin, and 1 teaspoon black pepper until smooth, like a runny paste. Add pork to mixture and set aside to marinate for 30 minutes.

While pork marinates, wash cilantro and pluck whole leaves from stems, about 3⁄4 cup worth. Place whole cilantro leaves in a bowl. Thinly slice one red onion and add to cilantro, creating a salad. (You can adjust cilantro/red onion ratio to taste.) Add a dash of black pepper, one tablespoon of vinegar and one tablespoon of olive oil, toss to coat and set aside.

After pork has marinated, cook it in batches. Add a teaspoon of olive oil to a non-stick sauté pan and place over medium-high heat. When oil comes to temperature, cook half the pork pieces (without removing the marinade). Cook until the outside of the pork pieces are brown and a crust has formed and the inside is cooked through, about 5 minutes per side. If needed, add more oil to the pan, and then cook the second half of the marinated pork. Once finished, sprinkle cooked pork with salt to taste.

To assemble tacos, warm tortillas according to directions on the package. Take one tortilla and smear a teaspoon of sour cream down the middle. Top with seven to eight chunks of pork. Atop pork, place a spoonful of salsa, then top with cilantro red onion salad, a teaspoon of corn kernels and pinch of cheese. Fold over to enjoy! TF087039

(MS) — Grilling is one of the simplest and oldest cooking methods. As the warm weather arrives, so does the urge to head outdoors and set some food over an open flame.

Despite being simple in premise, grilling is actually a culinary art form in itself. Entire cuisines are built around the humble backyard grill, and every grillmaster has his or her opinion on what’s the best way to grill. There are certain techniques and tips that the pros use, and cooking appliance leader Evo shares them with you.

• Feeling hot, hot, hot: The secret to great-tasting food is an even cooking temperature that is high enough to sear food. This locks in and enhances the natural flavors. The outer caramelized “crust” on the food keeps in the juices and adds plenty of flavor. A flattop grill is very effective at achieving this type of seared cooking over a traditional grated barbecue grill, which could have an uneven temperature. Plus, if you desire other cooking methods for food, such as boiling, braising, poaching, steaming, or frying, simply placing a pan or pot on the flattop grill makes those options possible. With cooking temperatures that range from 225F to 700F, the Evo Professional Outdoor Cart is a good appliance to consider.

• Create a social event: Preparing and enjoying food is often wrapped up in the social nature of dining and entertaining. Barbecue events are family- and-friends sorts of affairs. Encourage guests to gather around the grill while you prepare food, calling out cooking preferences and other flavor desires. Naturally, how and what you’re grilling on will become the topic of conversation, so a sleek, well-designed grill will work well in this social setting. The Evo Flattop Grill puts a professional 360 degree round professional kitchen right on your deck or patio. It’s certain to become the center of activity and focus, because of its uniqueness and unmatched cooking method.

• Experiment with food and flavor: The best barbecue chefs got to the top by thinking outside of the box and dreaming up beyond-the-ordinary foods to cook on the grill. With a flat-top grill, you have the added benefit that food, no matter how small or deli- cate, will not fall through below the open grates. So try your hand at grilled ham steaks, pizzas, shrimp, or vegetables — right on the grill. You can even create your own Mongolian barbecue with prep and fixings bar right on the patio. The possibilities are endless!

For more information on the Evo Companion Outdoor Wheeled Cart flattop grill, or convenient tabletop version in the Evo Companion grill, visit www.evoamerica.com or call 1-866-626-1802. TF087114

(MS) — The idea of stockpiling food may seem right out of one of those “end of the world”-type blockbuster movies, where a crazed character is preparing for an imminent nuclear attack. But you may want to throw misperceptions of stockpiling food right out of the window and head to your local supermarket or warehouse club today.

Food Prices Go Up and Up

In case you haven’t noticed, the price of food has skyrocketed, causing some people to do a double-take on the checkout line. U.S. government data in April 2008 showed food inflation for the average American household now runs at 4.5 percent a year. These rising prices are changing the way people are shopping and feeding their families.

The reasons behind the surge in costs are varied. A greater demand for food from Asia is one contributor. Increased costs for growing raw materials or manufacturing foods is another factor. Another reason is a side-effect from the world’s “go green” efforts. In an attempt to reduce dependence on traditional fuel sources, ethanol has become the hot topic. Grain-based ethanol production is forcing prices higher as more land and grain/corn is devoted to fuel instead of food. As such, food products made directly from these commodities such as bread, pasta, and tortillas, and those made indirectly, such as pork, poultry, beef, milk, and eggs, are everywhere on the rise.

As food companies see their costs rise, the natural pattern is to pass along some of that responsibility to customers through higher retail prices. It’s become important to pay attention to prices more than ever while scouring the aisles of your supermarket. Many food items have increased more quickly than others. Here’s a look at some:

• Cereal prices up by more than 8 percent a year

• Flour and rice are up more than 13 percent

• Milk, cheese, bananas, and peanut butter are all up by more than percent

• Eggs are up 30 percent in a year

• Common dinner items, such as ground beef and chicken are up by roughly 5 percent

Expert predictions state that spikes in food prices are probably here to stay and early indications point to costs going up even more.

Financial Crunch

With food costs rising faster than the rate of interest earned on typical savings accounts, many families can put themselves in a financial hole just by buying groceries. Across the country, average weekly shopping bills have increased by $10 to $20 each visit. Instead of socking away cash for a rainy day in low-yield accounts, it may be more financially savvy to spend money on non-perishable foods and stockpile them for when prices go even higher. Other cost-saving techniques involve eliminating brand or store loyalty. Shopping around for sales and low prices takes on new importance when prices are so high.

Changing How You Shop

If you’re feeling the blow of high food prices, here are some techniques for changing the way you shop that can have an impact on your wallet.

• Cut down on convenience items and individually packaged foods. These products typically cost more to manufacture and therefore cost more to buy. Think about buying in bulk and dividing foods into portion sizes. For example, purchase a large bag of pretzels for kids’ school snacks instead of the individually wrapped snack packs. Then divide the large bag among zipper-sealed bags that kids can pop in their lunch boxes.

• Explore store-brand or generic options. Many store-brand foods are of equal value to the brand names on the shelves. Some are even manufactured at the same facilities, and just receive a different label. Store brands simply cost less because they are not advertised.

• The monthly membership fee of that warehouse club could be the best investment you make these days. Warehouse clubs offer super-sized products, and buying in bulk is often the cheaper route to go. Visit these stores for canned goods, bagged pastas, and cereal products that can be stored away.

• Change the way you eat, putting more emphasis on vegetables and grains over meats and poultry, which could be more expensive.

• Compare sale prices among stores. You may find that your local deli sells gallons of milk cheaper than the supermarket. Going store to store may be the best way to get a deal. TF087037

(MS) — Few dishes are so instantly associated with home cooking as meat loaf. When most people see meat loaf on a menu, they instantly think of their Mom’s own special recipe. With that in mind, Diane Phillips, author of “You’ve Got It Made: Deliciously Easy Meals to Make Now & Bake Later” (Harvard Common Press), offers the following recipe for “Mom’s Old-Fashioned Meat Loaf.”

Mom’s Old-Fashioned Meat Loaf
Serves 6

1 tablespoon unsalted butter
1 cup finely chopped yellow onion
1⁄2 cup finely chopped celery
1 teaspoon dried thyme
2 slices white bread, crusts
removed
1⁄4 cup milk
1⁄2 cup ketchup
1 tablespoon Worcestershire
sauce
1 teaspoon salt
1⁄2 teaspoon freshly ground black
pepper
2 large eggs
1⁄4 cup chopped fresh flat-leaf
parsley
1 pound ground beef (85% lean
chuck is a great choice for flavor)
1 pound lean ground pork
2 cups ketchup
1⁄2 cup firmly packed light brown
sugar
2 additional tablespoons
Worcestershire sauce (for baking)
1 tablespoon Dijon mustard
6 slices bacon

1. Melt the butter in a small sauté pan over medium heat. Add the onion, celery and thyme and sauté for about 3 minutes, until the vegetables are softened. Transfer to a large mixing bowl and let cool.

2. Tear the bread into small pieces and place in a small bowl. Pour the milk over the bread and allow the bread to soak up the milk.

3. Add the ketchup, 1 tablespoon Worcestershire sauce, salt, pepper, eggs, parsley, and milk and bread mixture to the bowl with the vegetables. Stir to blend and break up the eggs.

4. Crumble the beef and the pork into the bowl, and stir until the ingredients are well distributed throughout the meat (you may want to use your hands for this).

5. Shape the meat loaf into a 9-inch-long by 5-inch-wide loaf shape (about 3 inches high). Place on the center of a large piece of heavy-duty aluminum foil and wrap tightly. Slide the wrapped meat loaf into a large zipper-top plastic freezer bag and seal. Refrigerate for up to 24 hours or freeze for up to 1 month.

6. If the meat was frozen, defrost in the refrigerator overnight.

7. Preheat the oven to 350 F. Line a baking sheet with aluminum foil, parchment paper, or a silicone baking liner. Unwrap the meat loaf and arrange it in the center of the baking sheet. Allow the meat to come to room temperature for 20 minutes.

8. In a small saucepan over low heat, heat the ketchup, brown sugar, 2 additional tablespoons Worcestershire sauce, and mustard together. Spoon about half of the mixture over the meat loaf, reserving the rest. Lay the bacon over the top of the meat loaf. Bake the meat loaf for 55 to 60 minutes, until the bacon is cooked and meat loaf registers 170 F on an instant-read thermometer. Allow to rest for 15 minutes. Rewarm the reserved sauce. Slice the meat loaf with a serrated knife and serve, with the reserved warmed sauce on the side. PC086839

(MS) — When it comes to cuisine, few foods seem to be as polarizing as tofu. To its fans, tofu is a low calorie favorite, containing high amounts of protein, a beneficial amount of iron and no cholesterol. To its detractors, tofu elicits responses such as “I’d rather eat real food” or a simple “No thanks.”

For those who have yet to try tofu, it’s best to check your inhibitions at the kitchen door and let your individual taste buds decide. For starters, try the following recipe for “Panfried Stuffed Tofu with Fresh Tomato Sauce” from Andrea Nguyen’s “Into the Vietnamese Kitchen” (Ten Speed Press). Utilizing a common ingredient in most North American pantries — tomato sauce — this recipe can be an easy way to introduce your taste buds to this widely beloved cuisine.

Panfried Stuffed Tofu with Fresh Tomato Sauce
Serves 3 to 4 w/2 or 3 other dishes

Filling
1⁄3 pound ground pork, coarsely chopped to loosen
1 scallion, white and green parts, finely chopped
2 dried shiitake mushrooms, reconstituted*, stemmed
and finely chopped
1 egg, lightly beaten
1 tablespoon fish sauce
1⁄4 teaspoon black pepper
1 teaspoon cornstarch, dissolved in 2 teaspoons water
1 large block regular or medium-firm tofu,
16 to 19 ounces
Canola or any other natural oil for panfrying

Sauce
2 cloves garlic, minced
11⁄2 cups peeled, seeded and finely chopped ripe tomato
1⁄4 cup water
1 tablespoon fish sauce
Salt
Sugar

1. To make the filling, in a small bowl, combine the pork, scallion, mushrooms, egg, fish sauce, pepper, and cornstarch mixture and beat vigorously with a fork until well blended. Set aside.

2. Drain the tofu and cut into 1⁄2-inch-thick pieces each about 21⁄4 inches square. You may have to cut the tofu in half crosswise. There will be 8, 10, or 12 pieces depending on the size and shape of the block. Lay a piece flat on your work surface and cut a horizontal slit in it, stopping 1⁄2 to 1⁄4 inch shy of the opposite side to avoid splitting the pieces in half. Make sure the cut is equally deep on both sides. Repeat with the remaining pieces.

3. To fill each tofu piece, hold it in one hand and use the other hand to open it up carefully like a tiny book. If the top flap naturally lays open, let it rest on the soft part of the thumb. Otherwise, use the thumb to keep the flap peeled back. Use a fork or small spatula to spread a layer of filling about 1⁄4 inch thick on one side. Lower the top flap and press the filling gently into place. Don’t worry if the tofu tears a little. As you work, place the stuffed tofu squares on a double layer of paper towels to absorb excess water.

4. Preheat oven to 175 to 200 F for keeping the tofu squares hot once they are fried. Pour enough oil into a 12-inch nonstick skillet to film the bottom (about 4 tablespoons) and heat over medium heat. Panfry the tofu in two batches to avoid crowding, and give each stuffed square a final blotting on a paper towel before you let it gently in the skillet. Fry for 4 to 6 minutes, or until the bottom is golden brown and the filling is cooked. Transfer the cooked tofu to a plate and place in the oven. Repeat with remaining tofu.

5. Lower the heat slightly and pour off all but 2 tablespoons of the oil from the pan. To make the sauce, add the garlic to the pan and sauté for about 15 seconds, or until fragrant. Add the tomato, water, and fish sauce, bring to a simmer, and cook for about 5 minutes, or until the tomato breaks down and the flavors have blended. (Extra water may be needed, depending on the juiciness of the tomato.) When the sauce has thickened slightly, taste and season it with a little salt to deepen the flavor and with a little sugar to balance the tartness.

6. Remove the from the heat and spoon the sauce onto the center of a platter or two serving plates. Arrange the stuffed tofu on top and serve. PC086843

(MS) — Father’s Day is a day meant for Dad. This year, why not celebrate with a meal that’s a favorite of Dads everywhere, using this recipe for “The Perfect Grilled Steak” from Gillian Duffy’s “New York Cooks: The 100 Best Recipes from New York Magazine” (Stewart, Tabori & Chang).

The Perfect Grilled Steak
Serves 4

8 ounces (2 sticks) unsalted butter
4 prime New York strip steaks (11⁄2 inches thick,
about 14 to 16 ounces each; the thickness is more
important than the weight)
1⁄2 cup corn oil
8 teaspoons kosher salt
8 teaspoons cracked black pepper

1. Melt the butter over medium-high heat, and skim the milk solids from the surface using a spoon. Set aside to cool.

2. Remove the steaks from the refrigerator about 30 to 40 minutes before cooking. Cover them loosely with plastic wrap and allow the steaks to come to room temperature. Before grilling, shape the steaks by gently pushing the sides into the center to create height.

3. Mix the oil and 1⁄2 cup of the clarified butter on a large serving plate. Put the steaks into the oil-butter mix to coat each side, then lift the steaks to allow excess oil to drip off. Coat each side of the steaks with 1 teaspoon of salt and1 teaspoon of black pepper.

4. Place the meat on the hottest part of the grill. If at any time the grill flares up, move the steaks to the outside edge, returning them to the center when the flame dies down. Do not slide the steaks, gently pick them up. Ultimately, you want to turn a New York strip steak only 3 times, cooking each side twice for 3 minutes at a time.

5. Let the meat rest for 3 to 4 minutes before serving, to allow the juices to emerge from the center. PC086844

(MS) — In south-central Alaska lies Copper River, a body of water known for its beautiful surroundings but most importantly, for its prolific wild salmon runs. Wild salmon harvested from these waters — and many other undisturbed marine habitats all over Alaska — are some of the most highly prized stocks in the world.

At Copper River, over 2 million salmon each year use these waters for spawning. The extensive runs result in many unique varieties in a relatively short commercial fishing season.

Salmon: A Favorite for Entertaining

Fresh, wild, Alaskan salmon is a culinary treasure. For those who enjoy its rich flavor, they can have bountiful salmon of all varieties delivered directly to their home throughout the entire salmon season, which runs from mid-June through the end of September. SeaBear, a leading wild salmon purveyor, makes it easier than ever to enjoy the summer salmon harvest with its “Fresh and Wild Events” featuring five super premium varieties of spectacular salmon shipped fresh from the heart of the Pacific Northwest. These salmon varieties are perfect for the summer entertaining season, from your first barbecues in June until the season wraps by Labor Day. Varieties available include: Fresh Copper River Wild Sockeye Salmon, Fresh Yakutat Area Wild Sockeye Salmon, Fresh Aleutian Islands Wild Sockeye, Fresh Reef Net Wild Sockeye Salmon, and Fresh Copper River Wild Silver Salmon.

To ensure freshness, each salmon is shipped by express delivery directly to customer’s homes anywhere in the continental United States. The fillets arrive ready to prepare and enjoy from the oven or on the grill using the simple, convenient preparation instructions. To learn more about availability and ship dates contact SeaBear directly at 1-800-645-3474, or shop online at www.SeaBear.com.

Bring Out the Flavor

Mother Nature certainly does her part to help create delicious Alaskan salmon. By following some easy preparation tips, at-home cooks can ensure their salmon is savory and delectable when it arrives at the dinner table. Sea Bear recommends the following approaches for best results:

Slow Down: Slow cooking seals in the juices, particularly for wild salmon. In an oven, bake at 300 F for approximately 25 minutes (less for whitefish). When grilling, let the coals burn down, or place the grill up high. Seafood is done when it turns translucent to opaque, and flakes begin to separate easily with a fork. Your seafood will keep cooking even after you remove it from the heat.

Avoid Sticking: Use a light brushing of olive oil to help avoid the seafood sticking to a grill or baking sheet. Another option when grilling is to cut a potato in half and run it lengthwise down the hot grill; the starch will act as a natural lubricant.

Start With Skin Side Up: If your fillet has skin, keep it on while cooking. It will keep the fish intact and can easily be removed after cooking if you prefer. When grilling, start with the skin side up. This side has the rich oils, which will be drawn into the flesh by the heat below.

Flip Once, and ONLY Once: Home cooks have a tendency to flip too many times. This can break up the fillet and leads to uneven cooking.

Keep It Simple: A great piece of salmon, halibut, tuna, sole or cod cooked or grilled correctly, needs very little else. SeaBear recommends a simple brushing with olive oil/sea salt/cracked pepper, a mix of olive oil/chopped fresh mint /cilantro, or a small dollop of one of their simple sauces or specialty butters. Don’t cover the wonderful flavor of a great fish, cooked well, with lots of heavy toppings.

For delicious recipes and other useful tools for preparing fresh and wild Alaska salmon, visit www.SeaBear.com. EL086921

(MS) — It’s time to dust off the outdoor furniture, fire up the grill and get ready for a season of warm-weather fun. Statistics indicate that the spring and summer months are peak times for parties and other social functions. A simple tour of your neighborhood will corroborate those claims as you’ll see people gathered for backyard bashes all over town.

As this season gets into full swing, it’s best to ready yourself for the entertaining you, too, will be doing. Here are some tips that can set your event apart from the others.

• Become a culinary grillmaster: Grilled and barbecued food and the warm weather go hand in hand. So sure up your skills when cooking over an open flame. Key things to consider are cooking times for the foods you’ll be serving. Poultry will take longer to cook than meats, so partially cook it ahead of time indoors if you want to serve your drumsticks alongside your franks and burgers. Seafood cooks in a snap, so that should go on at the very last moment.

Create foolproof burgers — a barbecue staple — by forming homemade patties with a small ice cube housed inside the center of the ground beef. As the burgers cook, the cube will melt and keep the burger moist. For innovative flavors while grilling, experiment with marinades and even aromatic woods that can be placed with the coals, such as mesquite.

• Explore drink mixology: Light and refreshing beverages complement warm-weather parties, so have a variety of drinks on hand to appeal to the palette — from cocktails to non-alcoholic refreshment. Think unique when crafting drinks and move beyond the standard fare.

Molinari Sambuca Extra is a must-have for anyone’s personal bar inventory because its versatility and distinctive taste works well in many settings — and the Sambuca recipe has remained virtually unchanged since its inception in 1945, by spirit purveyor Angelo Molinari. Today, Molinari Sambuca Extra is the primary choice of Sambuca lovers everywhere and is, by far, Italy’s favorite. Sambuca can be enjoyed as an after-dinner digestive. It’s also the perfect companion to coffee, particularly espresso, and it is often enjoyed chilled ice cold, or as part of delicious desserts and other recipes. It can be especially versatile for summertime entertaining when mixed with seasonal berries and other refreshing ingredients to create innovative drinks. Here’s a recipe to get you started.

MOLIBERRY
1⁄3 Molinari Sambuca Extra
1⁄3 Cranberry Juice
1⁄3 Soda Water
Serve in a tall glass with ice.

Visit www.molinari.com for more recipes and information on Molinari Sambuca. For other inquiries, contact Shaw-Ross International Importers at 954-430-5020.

• Keep it simple: Summertime entertaining should be carefree and informal. Good food and drinks done well will go a long way toward keeping guests satiated. As host or hostess you also want to be able to enjoy your event, so prep as much as you can in advance a day or two before your party.

Any foods that can be made ahead and chilled will save you time the day of. Set up a spread of finger foods over ice, or keep them warm with chafing dishes and let guests pick and choose buffet-style. Forgo the fine china and cutlery for disposable, or for a more environmentally conscious option use brightly colored, reusable plastic pieces.

Enlist the help of a friend or family member to serve as the resident bartender to keep tabs on guests’ consumption and safely steer them elsewhere when they’ve had too much.

Instead of time-consuming and complicated desserts, opt for pre-made confections from your local bakery. Or as the perfect antidote to hot, sticky days and nights, set up a help-yourself ice cream bar with all of the fixings.

Warm-weather entertaining is a time for friends, family and fun. With a few simple ideas, you can host your own event and enjoy it as well. EL086920

(MS) — Only the wealthy can afford good wine.
In the subconscious of America, this myth has penetrated the majority of households, ages and races. But in 2008, a new generation of winos is rising up that will not settle for anything less than the best at an unbeatable price.

What is a wino? Monterey County Weekly describes a wino as this, “an anti-snob with a lust for life and a desire to save both time and money when they shop. They may be intelligent and educated, health- and budget-conscious, and thirsty for knowledge about hot, new wine picks, grape varietals and regions, and especially food pairings. Then again, they may just think there’s nothing better than a nice, oaky Chardonnay in the middle of a heat wave.”

If either of these describes you and your love for a slow day and a smooth sipper, then welcome to the world of winos. Some of the most affordable choices are coming from new and unexpected regions. Recently, one of the most talked about areas is the Rioja region of Spain. According to the 2006 Food & Agriculture Organization statistical report (FAOSTAT), Spain is the world’s third largest wine-producing country. Even though the cool factor of Rioja is on the rise, it is still not out of reach for the average Joe.

So, how do you pick that wine gem that will be the hit of the party?

First, do your homework. There are many great wine blogs that put it in layman’s terms by taste, age, grape, and region. Next, choose what you like and stick with it. Red or white, dry or sweet, light and fruity, or big and bold … it is your choice. Finally, ask your local expert. Your local retailer can serve as a priceless resource for great wine tips. After all, they have probably had a sip here or there.

To get you started out, sommelier and fromagier (a.k.a. wine and cheese geek) Adrian Murcia recommends looking for Rioja wines in the Spanish section of your local wine store. “The Rioja region produces a wide-range of affordable wines. This means there’s something for everyone. And for around $8 to $12 a bottle, they can’t be beat,” he says
.
1. Marqués de Cáceres white 2006 : Murcia says this white offers “fresh aromas with mineral notes, apples and pears and a slightly exotic touch.”

2. Marqués de Riscal rosé 2006: A slightly sweet rosé that is “fresh and bright with full fruit and smooth” tastes.

3. Campo Viejo 2004: A deep red with aromas of dark berries and vanilla.

4. Montecillo Crianza 2004: A medium-bodied wine that is smooth and well-balanced.

5. El Coto Crianza 2004: This red is “silky and velvety with a good intensity throughout.”

6. Cortijo III 2006: A young wine that is approachable and downright “easy to drink”.

7. Sierra Cantabria Consecha 2005: This 2005 is “well-structured and balanced with tons of fresh fruit.”

8. LAN Crianza 2004: A lush and comforting wine. EL086999

(MS) — After a long day at work, few people look forward to going home and going right back to work cooking dinner. Whether you’re cooking for a family or just yourself, spending time in the kitchen after a day at the office is not an attractive evening for most people.

While many choose to order takeout or simply go out to dinner under such circumstances, there are some easy ways you can bring the restaurant to you, and do so in a way that keeps your time cooking at a minimum. In “Diner: Deliciously Authentic Feel-Good Recipes” (Ryland, Peters & Small), Jennifer Joyce brings the roadside diner to her readers, providing a host of easy-to-prepare recipes, such as the following for “Grilled Ham and Cheese Sandwiches.”

Grilled Ham and Cheese Sandwiches
Serves 4

4 thick slices mature cheddar or gruyére cheese
8 pieces sourdough bread, sliced 1⁄2 inch thick
2 teaspoons Worcestershire sauce
4 slices good quality ham
4 tablespoons butter
Salt and freshly ground black pepper to taste

Bread-and-butter pickles
1 pound Kirby cucumbers
2 small yellow onions, cut into thick rings
11⁄4 cups cider vinegar
2 cups sugar
1 tablespoon salt
1 tablespoon yellow mustard seeds
1 teaspoon celery seeds
3 sprigs fresh dill
1 teaspoon black peppercorns
Potato chips and mustard, to serve

To make the bread-and-butter pickles, slice the cucumbers 1⁄2 inch thick with a corrugated vegetable slicer or a regular knife. In a medium bowl, soak the onions and cucumber slices in ice water for 1 hour. Place all the remaining ingredients in a medium saucepan with 2⁄3 cup water and bring to a boil. Drain the cucumber and onions and put them in a large glass jar or sealable container. Pour the hot liquid over and let cool slightly before refrigerating. Chill for 24 hours before eating. Use within 1 week.

When you are ready to make the sandwiches, place the slices of cheddar on four pieces of bread. Sprinkle each with 1⁄2 teaspoon Worcestershire sauce and top with a slice of ham. Cover each with a slice of bread. Spread 1 tablespoon of the butter on the outside of each sandwich. Give each a sprinkle of salt and pepper.
Heat a large, heavy nonstick skillet. If you have only a small skillet, make the sandwiches in batches. Put the sandwiches in skillets over the medium/low heat for about 3 to 4 minutes on each side, or until brown. Cut each sandwich in half diagonally and serve warm. Serve with bread-and-butter pickles, potato chips and your favorite mustard to dip in. PC085730

(MS) — Few ethnic cuisines are more widely enjoyed than Italian food. With so much delicious variety to choose from, many people would be hard pressed to find at least one Italian dish they didn’t like indulging in from time to time.
One of the more popular Italian dishes among Americans is calzone, which can be made with a number of different ingredients. For those looking to entertain an intimate group of people, try the following recipe for “Calzone All Parmigiana” from Maxine Clark’s “Pizza, Calzone & Focaccia” (Ryland, Peters & Small).

Calzone Alla Parmigiana
Makes 4 Calzones

1 recipe pizza dough (see box)
2 eggplants, cubed
12 whole garlic cloves, peeled
1⁄4 cup extra virgin olive oil, plus extra to glaze
61⁄2 ounces buffalo mozzarella or cow’s milk mozzarella
5 ripe tomatoes, cubed
3 tablespoons chopped fresh basil
1⁄4 cup freshly grated Parmesan cheese
Sea salt and freshly ground black pepper

2 large, heavy baking sheets
2 rimless baking sheets

Put the baking sheets into the oven. Preheat the oven to 400 F for at least 30 minutes.
Uncover the dough, punch out the air, and divide into four balls. Dredge with flour and let rise on floured baking parchment for 20 minutes, until soft and puffy.
Meanwhile, toss the eggplant and garlic cloves with the olive oil in a roasting pan and roast for 20 minutes.
Lightly squeeze any excess moisture out of the mozzarella then cut it into cubes. Remove the roasting pan from the oven and let cool for 10 minutes before stirring in the tomatoes, mozzarella and basil. Season to taste.
Roll or pull the risen balls of dough into 8-inch circles directly onto two sheets of baking parchment. Slide these onto two rimless baking sheets. Spread a quarter of the vegetable mixture on one half of each calzone, leaving just over 1⁄2 inch around the edge for sealing. Season well. Fold the uncovered half of the dough over the filling. Pinch and twist the edges firmly together so that the filling doesn’t escape during cooking. Brush with olive oil and sprinkle with Parmesan.
Working quickly, open the oven door and slide paper and calzone onto the hot baking sheets. Bake for 30 minutes, swapping the baking sheets around halfway or until the crust is puffed up and golden. Remove from the oven and let stand 2 to 3 minutes before serving (this will allow the filling to cool slightly). Serve hot or warm. PC085728

1 cake compressed yeast, 1 packet active dry yeast, or 2 teaspoons quick-rising yeast
1⁄2 teaspoon sugar
1 cup hand-hot water
4 cups Italian “0” or “00” flour, or unbleached
all-purpose flour, plus extra to dust
1 teaspoon fine sea salt
1 tablespoon olive oil

In a medium bowl, cream the compressed yeast with the sugar and beat in the hand-hot water. Leave for 10 minutes until frothy. For other yeasts, follow the manufacturer’s instructions.
Sift the flour and salt into a large bowl and make a well in the center. Pour in the yeast mixture, then the olive oil. Mix together with a round-bladed knife, then use your hands until the dough comes together. Tip out onto a lightly floured surface, wash and dry your hands, then knead briskly for 5 to 10 minutes until smooth, shiny and elastic. (Five minutes for warm hands, 10 minutes for cold hands.) Don’t add extra flour, a wetter dough is better. If you feel the dough is sticky, flour your hands, not the dough. The dough should be quite soft.
To test if the dough is ready, roll it into a fat sausage, take each end in either hand, lift the dough up, and stretch the dough downward, gently wiggling it up and down — it should stretch out quite easily. If it doesn’t, it needs more kneading. Shape the dough into a neat ball. Put in an oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm, draft-free place until doubled in size — about 11⁄2 hours.
Uncover the dough, punch out the air, then tip out onto a lightly floured work surface. Divide into two and shape into smooth balls. Place the balls well apart on baking parchment, cover loosely with plastic wrap, and let rise for 60 to 90 minutes.

(MS) — Few things signify the return of summer more than a backyard barbecue. To many, these events are the essence of summer, a time to enjoy some laughs and some good food while soaking in the warmer weather.

Over the years, backyard barbecues have morphed into prime opportunities for grilling enthusiasts to show their stuff. Those looking to do more than just burgers and hot dogs might want to utilize the following recipe for “Black Pepper and Garlic Chicken Wings” from Cindy Pawlcyn’s “Big Small Plates” (Ten Speed Press).

Black Pepper and Garlic Chicken Wings
Serves 6

Marinade:
1⁄2 cup mushroom soy sauce
2 tablespoons brown sugar or
palm sugar
1 tablespoon honey
2 tablespoons minced garlic
2 tablespoons freshly ground
black pepper

3 pounds chicken wings
Minced garlic, chives, or
scallions for garnish

Combine all the marinade ingredients in a bowl and mix well.

To prepare the wings, trim off and discard the tips, and cut each wing at the joint so you end up with one tiny drumstick and one flat section per wing. Place the wings in a sealable plastic bag or a large flat plastic container and pour the marinade over the wings, making sure that all surfaces are coated well. Close the bag tightly, and marinate in the refrigerator for 12 to 24 hours, shaking or turning the wings often.

To cook the wings, preheat the oven to 450 F. Arrange the wings on a rack in a shallow roasting pan. Roast for 12 to 18 minutes, until the skin is dark brown and crispy and the meat has begun to shrink away from the ends of the bones. The juices should run clear when the wings are pierced with a knife point. Sprinkle with the garnishes and serve them up!

Chicken wing afficionados often love their wings even more when dipped in blue cheese dressing. For those looking to go the extra mile for their wings, consider the following recipe to make the wings that much better.

3⁄4 cup sour cream
11⁄3 cups mayonnaise
1 teaspoon Worcestershire sauce
1⁄2 teaspoon dry mustard
1⁄2 teaspoon garlic powder
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
4 ounces blue cheese, crumbled

In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt, and pepper. Stir in blue cheese. Cover and refrigerate for 24 hours before serving. PC085729

(MS) — When it comes to hosting parties, food is almost always the chief consideration. For some, leaving the leg work to the local caterer is the way to go, freeing hosts to enjoy the party as much as their guests.

For those who like to add a more personal touch to their parties, cooking for guests is the ideal method in which to do so. If you’re among the masses who like to do their own cooking for guests, consider the following quick and easy appetizer recipe for “Minced Chicken in Lettuce Cups” from Peggy Knickerbocker’s “Simple Soirées” (Stewart, Tabori & Chang).

Minced Chicken in Lettuce Cups
Serves 6 to 8

10 dried black Chinese mushrooms
3 tablespoons peanut oil
2 tablespoons minced ginger
2 cloves garlic, minced
2 pounds ground chicken,
(1⁄4 pound per person)
3 tablespoons Chinese rice wine
3 tablespoons dark mushroom
soy sauce
3 tablespoons Japanese soy sauce
1⁄4 cup oyster sauce
4 scallions, white part only,
trimmed and minced
1⁄3 cup pine nuts, roasted
6 to 10 iceberg lettuce leaves, cut
into manageable cups for
holding in the hand
Freshly ground white pepper

Soak mushrooms in a bowl of hot water until soft, about an hour. Remove from the soaking water and trim off the stems. Discard the water and the stems. Finely chop the mushroom caps and set aside.

In a wok or large nonstick skillet, heat the oil over high heat. Add the ginger and garlic and stir-fry until fragrant, about 10 seconds. Add the chicken and stir-fry, breaking the meat up with a metal spatula until it is no longer raw, about 2 minutes. Add the rice wine, soy sauces, oyster sauce, white pepper, and reserved mushrooms, and stir-fry for 2 minutes longer. Remove from the heat and add the scallions and pine nuts.

Spoon the chicken mixture into the lettuce cups on a large platter. Serve hot. PC085731

(MS) — At-home entertaining will always be a popular way to socialize with friends and family. The trouble is, with each birthday, barbecue, anniversary, or other special event that comes along, new ideas are needed to make the next party stand out from the others.
Hosts and hostesses do not want to bore their guests with the same food and fare each time. So the search is on for ideas to add spark to your next gathering. Why not borrow some ideas from people who know a few things about entertaining and hospitality: Italians!

Southern Italy’s Golden Idea
Close your eyes and feel the warm sunshine of the Isle of Capri. Smell fragrant blossom scents wafting on the breeze. Hear waves crash against the coastal cliffs. Now is the perfect moment to savor sweet limoncello on your tongue.
Limoncello is a lemon liqueur, originally produced in Capri using the lemons of Sorrento and Capri. It is now produced all over Southern Italy. The liqueur is bright yellow in color, sweet and lemony, but not sour since it contains no lemon juice.
Although many lay claim to originating limoncello, the honor may, in fact, belong to Vincenza Canale. Canale was the owner of a hotel on the island of Capri, who began to promote the sipping of what she called “limoncello” (a term derived from an old Caprian word, “limonillo,” a lemon-flavored beverage) among her guests. Limoncello’s popularity quickly spread and soon many people were capitalizing on the sunny lemon to make their own versions of limoncello.
Canale’s descendants established Limoncello® di Capri SRL, the first company to patent and use the term “limoncello.” It is the only limoncello made from true lemons from Capri and Sorrento, believed to be some of the best-tasting fruits around.

Move Over Mojito
Limoncello® di Capri is still made following the traditional recipe using the cold infusion of the peel of lemons of Sorrento, grown without chemicals or fertilizers of any kind, and harvested in careful stages in a precisely prescribed manner dating back to the 17th Century. The beverage can be served straight, on the rocks, or used as part of a delicious dessert recipe. Pour it over a fresh fruit salad to add a little zing. Add it to a cake batter to rev up the flavor. Or serve it over rich ice cream in lieu of chocolate sauce. The flavor will be refreshing — and perfect for warm-weather entertaining.
Learn more about the history of Limoncello di Capri and other ideas for entertaining with this lemon delight at www.limoncello.com.
For other inquiries, contact Shaw-Ross International Importers at 954-430-5020.
Here’s one recipe to get you started. TF085770

1⁄3 Limoncello® di Capri
1⁄3 Espresso coffee
1⁄3 Cream

Mix and serve in a tall glass with ice. Sprinkle grated lemon peel on top.

(MS) — When sports fans think of tailgating, they're usually quick to associate it with football season. But the tradition of tailgating has long since extended its popularity beyond the realm of the pigskin parking lot to many other sporting events, such as NASCAR, professional soccer and even to lots outside some beloved baseball stadiums.

So just because the pigskin has been packed away doesn't mean you have to pack away portable grills and leave the pickup trucks at home. Instead, sports fans have realized that tailgating can done year-round. For those fond of an early tailgate, getting a good breakfast, such as "Clota's Mountain Man Breakfast" from Debbie Moose's "Fan Fare" (Harvard Common Press) can keep you going all day long. Provided by Virginia Tech football fan Cloe Gerhardt, this recipe is bound to keep even the most ardent sports fans hooting and hollering until the final whistle.

Clota's Mountain Man Breakfast
Serves 12

1 pound bacon
2 medium-size onions, diced
11/2 cups sliced white mushrooms
1 green bell pepper, diced
3 cloves garlic, minced
10 to 12 medium-size potatoes,
peeled and sliced 1/2-inch thick
1 dozen large eggs, beaten
3 cups shredded cheddar cheese
Salt and freshly ground black
pepper to taste
Bottled picante sauce for garnish

1. Heat a large, cast-iron Dutch oven over medium-high heat until very hot. Cut the bacon into 1-inch pieces and fry until brown. Add the onions, mushrooms, green pepper, and garlic, and sauté until the mushrooms are translucent, about 5 minutes. Add the potatoes and season with salt and pepper. Lower the heat to medium, cover and cook for 30 minutes.
2. Pour the beaten eggs over the mixture. Cover and cook for 20 minutes, or until the eggs are cooked and set.
3. Remove from the heat, sprinke the cheese over the top, cover, and let stand until the cheese melts. Serve hot, topped with picante sauce.
For the tailgater who loves to plan ahead, this recipe can be largely prepared ahead of time. To do so, prepare the recipe the night before the big tailgate, up to the point of adding the eggs in step 2. The mixture should be placed in an airtight container and stored in the refrigerator. For finishing at the tailgate, add the eggs and cook in the Dutch oven, covered, on a hot grill or burner. PC084609

(MS) — For many people, springtime cuisine is less about filling up and more about feeling good. That attitude often translates to eating meals that aren’t as likely to stick to your ribs, allowing you to get out in the warmer air and enjoy some quality time outdoors.

When it comes time to changing the menu to lighter fare, fish is often the change of choice. With so much variety to choose from, fish can be a great way to feel lighter on your feet while not missing out on a good meal, such as the following recipe for “Halibut with Couscous” from Michael White’s “Fiamma: The Essence of Contemporary Italian Cooking” (Wiley).

Halibut with Couscous
Makes 4 Servings

1⁄4 cup slivered almonds or
shelled pistachio nuts
1 cup uncooked couscous
1 stick cinnamon
4 cups fish stock
2 teaspoons olive oil with a few
drops of lemon juice added
1⁄2 cup golden raisins or currants
4 7-ounce skinless halibut fillets
12 jumbo shrimp, peeled and
deveined
2 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
11⁄2 pounds farmed mussels,
scrubbed and debearded
4 ounces squid bodies, split
lengthwise and cut into thin
strips
2 tablespoons julienned or
chopped flat-leaf parsley
Pinch of saffron threads
Sea salt and freshly ground
black pepper

Preheat oven to 400 F. Spread the nuts on a sheet pan and bake until golden brown, 5 to 6 minutes, shaking the pan once or twice, and watching carefully that they do not burn. Remove and set aside.
Combine the couscous, saffron and cinnamon in a large bowl. Bring 2 cups of the stock to a boil. Pour it over the couscous, cover tightly and set the bowl in a warm spot, such as the back of the stove, but not over a flame. After 5 minutes, fluff the couscous with a fork and let it stand until all the liquid has been absorbed. Stir in the olive oil with lemon added, raisins and almonds, then season to taste with salt and pepper. Cover and keep warm.
Season the halibut and shrimp with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until softened, about 2 minutes. Add the halibut, shrimp and mussels and shake the pan. Pour in the remaining 2 cups of fish stock, cover and steam for 2 minutes. Add the squid and continue cooking until the halibut is just cooked through, 1 to 2 minutes longer, to ensure that the squid remains tender. Remove the fish and shellfish with a slotted spoon and set aside. Discard any mussels that don’t open.
Make a mound of the couscous in the center of each of 4 large plates. Lay the halibut on the couscous, then divide the shellfish among the plates. Sprinkle a little parsley on top, ladle 3 to 4 tablespoons of the poaching liquid over the fish, add a few drops of olive oil, and serve at once. PC084608

(MS) — When it comes to baking a cake, the ingredients can make all the difference. Such is the case with the following recipe for “Banana Cake with Chocolate Frosting” from Nancie McDermott’s “Southern Cakes” (Chronicle Books). When making this cake, be sure to plan ahead so you have ripe bananas available on your kitchen counter.

Banana Cake
w/Chocolate Frosting
Serves 8 to 10

Banana Cake
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1⁄4 teaspoon salt
3⁄4 cup (11⁄2 sticks) butter, softened
11⁄2 cups sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
1⁄2 cup buttermilk*
11⁄2 cups mashed ripe bananas

Chocolate frosting
1⁄2 cup (1 stick) butter
1⁄3 cup cocoa
1⁄3 cup evaporated milk or half-and-half
4 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

* If you don’t have buttermilk, stir 11⁄2 teaspoons of vinegar or lemon juice into 1⁄2 cup of milk, and let stand 10 minutes.

To make the cake:
Heat the oven to 350 F. Grease and flour two 9-inch round cake pans. Combine the flour, baking soda, baking powder, and salt in a medium bowl, and stir with a fork to combine well.
In a large bowl, combine the butter and sugar, and beat well, about 2 minutes. Add the eggs, one by one, and then the vanilla. Beat well for 2 to 3 minutes more, scraping the bowl occasionally, until you have a smooth batter.
Using a large spoon or spatula, stir in half the flour just until it disappears into the batter. Stir in the buttermilk, and then the remaining flour, the same way. Quickly and gently fold in the mashed bananas, and then divide the batter between the 2 cake pans.
Bake at 350 F for 25 to 30 minutes, until the cakes are golden brown, spring back when touched in the center and begin to pull away from the sides of the pans.
Cool for 10 minutes in the pans on wire racks or folded kitchen towels. Then turn out onto wire racks or plates to cool completely, top side up.
To make the frosting:
In a medium saucepan, combine the butter, cocoa and evaporated milk. Place over medium heat and bring to a gentle boil. Cook, stirring often, for about 5 minutes, until the cocoa dissolves into a dark, shiny essence. Remove from the heat and stir in the confectioners’ sugar and vanilla. Beat with a mixer at low speed until you have a smooth, thick frosting.
To complete the cake, place one layer, top side down, on a cake plate or serving plate, and spread about 1 cup of frosting evenly over the top. Cover with the second layer, placed top side up. Spread the frosting evenly, first over the sides and then covering the top of the cake. PC084610

(MS) — Whereas sushi restaurants were once frequented almost exclusively by Asian Americans, nowadays sushi bars throughout the United States boast a clientele as diverse as the country’s population. Delicious and healthy, sushi has established itself as one of America’s favorite cuisines to enjoy when dining out.
But just because sushi originated in a foreign country doesn’t mean you can’t make it in the comforts of your own kitchen. Sushi recipes, such as the following for “Grilled Eggplant and Carrot Sushi” from “The Complete Book of Sushi,” by Hideo Dekura, Brigid Treloar and Ryuichi Yoshii (Periplus), can be easy to make and enjoyable to eat.

Grilled Eggplant and Carrot Sushi
Makes 8 pieces

2⁄3 ounce ginger, peeled and grated
2 teaspoons Japanese soy sauce
2 tablespoons rice vinegar
2 tablespoons olive oil
1 Japanese eggplant (aubergine)
1 large carrot, peeled and
halved lengthwise
3 tablespoons olive oil
2 cups sushi rice (see box)

To make ginger vinaigrette, whisk together ginger, soy sauce, rice vinegar, and olive oil in a bowl and set aside.
Cut eggplant lengthwise into six slices, each 1⁄2-inch thick. Trim off skin from two slices to make narrow ribbons.
Using a vegetable peeler, slice carrot lengthwise from cut side to make five long, thin, wide slices. Cut one slice of carrot into four narrow ribbons.
Heat 1 tablespoon olive oil in a grill pan or large frying pan over medium-high heat. Add eggplant slices and cook until golden and tender, 2 to 3 minutes each side. Transfer to a plate lined with paper towels. Add 1 tablespoon olive oil to pan and repeat with carrot slices.
In a small saucepan, heat remaining 1 tablespoon olive oil over low heat. Add eggplant and carrot ribbons. Cook, stirring gently, for 1 minute. Using a slotted spoon, transfer to paper towels to drain.
Using 1⁄4 cup sushi rice for each, make eight oblong-shaped sushi fingers. Set aside.
Place an eggplant strip on a dry work surface and place a rice ball on one end. Roll up rice ball in eggplant strip, and tie with a carrot ribbon. Repeat with remaining eggplant to make three more sushi. Repeat, rolling rice balls in carrot slices and tying with eggplant ribbons, to make four more sushi.
Serve with ginger vinaigrette.

3 cups uncooked short grain rice
3 to 31⁄4 cups water depending on
age of rice and texture

Tips:
1. A rice cooker is highly recommended, as it produces perfect rice every time. The absorption method in a saucepan or microwave also works well, but avoid the rapid boil method.
2. Rinse rice three to four times before cooking to remove excess surface starch that could make the rice too sticky. Drain for 15 minutes.
3. Cool warm rice using an electric fan on lowest setting.
4. The standard rice cup provided with a rice cooker equals 1 cup uncooked rice. Be sure to use the same cup to measure water and rice.
5. The texture of cooked rice is a matter of personal taste and varies with the age and storage conditions of uncooked rice. For a softer rice texture, cook the rice with a little more water. For a firmer texture, decrease the water amount.
6. Sushi rice is cooked with slightly less water than rice served as a side dish. It is slightly firmer and chewier than plain steamed rice.

To cook (in a rice cooker):
Measure and rinse the rice. After rinsing, put rice in cooker and add the water required. Cover and cook. When cooker switches to keep warm, let stand with lid on to complete cooking process, about 10 minutes.

(MS) — Italians know how to embrace living through food, family and friends. They also know that it is perfectly acceptable to indulge in simple pleasures when the mood hits you. By capturing that joie de vivre, or the gioia di vivere‚ as they would say in Italy, one can truly experience la dolce vita — the sweet life.

Among those Italian simple pleasures are fine beverages, including a rich cup of coffee, an aged fine wine, or a premier liqueur — like the bold taste of Molinari Sambuca Caffé.

Created by Angelo Molinari during the 1950's, the celebrated days of "La Dolce Vita in Rome," Molinari Sambuca Caffé is heralded by the world's most discriminating coffee lovers because of its wondrous blend of select espresso coffees with the precise amount of super- premium Molinari Sambuca Extra.

Sambuca is an Italian aniseed flavored liqueur. It provides a complement to coffee and dessert in Italy, and has been served as an after-dinner digestif for generations. When mixed with the richness of coffee, the sweet taste of Sambuca complements the boldness of the beans, taking on an entirely decadent appeal. Molinari Sambuca Caffé does not include any artificial flavors or colors, just the natural piquancy of the coffee beans and liqueur.

This coffee-flavored liqueur can be the centerpiece of your next get together. Why not invite over a few friends and set up a coffee and dessert bar? With a few flavorful ingredients and plenty of lively conversation, you're sure to host a memorable event. Or, a glass on the rocks enjoyed at a quiet moment can be a rewarding way to just chill out alone.

To get on the way to embracing that sweet life yourself, try Molinari Sambuca Caffé served chilled, over ice or used as an incredible mix for cocktails like the ones suggested here.

For more information, contact Shaw-Ross International Importers at 954-430-5020.

Molilatte
1 fl. oz. Molinari Sambuca Caffé
1 fl. oz. Fresh Milk
Shake with ice and strain in a martini glass

Night and Day
(Digestive)
1 fl. oz. Molinari Sambuca Caffé
1 fl. oz. White Rum
Pour Molinari Sambuca Caffé and the white rum over ice.
Stir or shake. Serve in a tumbler glass.

For more drink recipes, visit www.molinari.it. TF084715

(MS) — Simply put, foodies love their guilty pleasures. More often than not, such pleasures involve dessert and chocolate, making a chocolate dessert the ideal guilty culinary pleasure for most people.
Those looking for a sinful treat might want to try this recipe for “White Cupcakes with Truffle Cream Topping,” courtesy of Michael Recchiuti and Fran Gage’s “Chocolate Obsession” (Stewart, Tabori & Chang).

White Cupcakes w/
Truffle Cream Topping
Makes 12 Cupcakes

Cupcakes
11⁄2 cups unbleached all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon kosher salt
1 cup créme fraîche, at room temperature
1 teaspoon pure vanilla extract
6 tablespoons unsalted butter with 82 percent butterfat
3⁄4 cup granulated cane sugar

Topping
8 ounces 65 percent chocolate, coarsely chopped
2⁄3 cup heavy whipping cream
2⁄3 cup plus 2 tablespoons powdered cane sugar
4 tablespoons unsalted butter with 82 percent butterfat, very soft
1 tablespoon pure vanilla extract

To bake the cupcakes:
Preheat the oven to 325 F. Line 12 standard muffin cups (21⁄2 inches top diameter and 11⁄4 inches deep) with paper liners.
Sift the flour, baking powder, baking soda, and salt together into a medium-sized bowl.
Combine the créme fraîche, eggs and vanilla extract in a medium bowl and whisk by hand until well mixed.
Put the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is creamy. Add the granulated sugar and beat until fluffy and pale.
Switch the mixer to low speed. Add the dry ingredients in three additions, alternating with the wet ingredients in two additions.
Using a tablespoon, divide the batter evenly among the muffin cups, filling them about two-thirds full.
Bake on the middle shelf of the oven until the cupcakes are puffed, lightly browned, slightly cracked on top, and a skewer inserted into the center of one comes out clean (15 to 20 minutes). Let cool completely in the pan on a rack. When cool, remove the cupcakes, still in their paper liners, from the muffin cups.
Make the topping and finish the cupcakes:
Put the chocolate in a medium bowl.
Put the cream and powdered sugar in a small saucepan and bring to a simmer over medium heat. Cook at a simmer for 1 minute and remove from the heat.
Pour the hot cream mixture over the chocolate. Whisk the mixture by hand until the chocolate melts. Whisk in the butter, and then the vanilla extract.
Pour into a bowl, cover with plastic wrap so that the wrap is touching the surface, and refrigerate until it is 70 F. This will probably take 30 to 40 minutes, but check after 20 minutes.
When the cream is at the correct temperature, put it into the bowl of the stand mixer fitted with the whip attachment. Beat on high speed until the mixture is lighter in color and less dense.
Put the topping into a pastry bag fitted with a 3⁄8-inch star tip. Pipe a swirl on the top center of each cupcake, distributing the topping evenly among them.
Store in a cool place until serving. PC083514

(MS) — Frozen foods and previously fresh foods that have been frozen for storage present a distinct advantage for people, particularly the convenience of having meals on demand. But many people are unsure of the safety of freezing, how to do it properly to protect flavor and freshness of an item, and what is the shelf life of a frozen food.

What Can Be Frozen?
Basically any food, except for canned goods and eggs in shells, can be frozen. Another exception is any product that does not recommend freezing as stated on its packaging. While you can freeze just about anything, the texture and the results upon defrosting the food may not be what you desire. Some foods just don't freeze well, such as cream sauces, soft cheeses, lettuce, etc.

How Does Freezing Work to Keep Food Safe?
Freezing keeps food safe by slowing the movement of molecules, present. Microoganisms that can cause both food spoilage and foodborne illness actually enter a dormant stage during freezing. Freezing will preserve food, but it will not destroy any microorganisms present. Once the food is thawed, these bacteria, yeasts and mold will become active once again. Handle thawed foods as you would perishable foods. It's important to note that thorough cooking is the only safe way to destroy foodborne organisms.

Packaging Foods to Maintain Quality
Meats purchased at the store can be frozen in their supermarket packaging, but the packages are permeable — letting in air. Air is what dries out food and contributes to freezer burn. Freezer burn is not harmful, but it can affect the flavor and the texture of foods once thawed. Airtight foil wrapping, containers, and freezer bags should be used for long-term frozen food storage.

Frozen Food Shelf Life
Frozen foods can remain safe to eat indefinitely. The only thing long-term freezing may contribute to is a compromise of taste, color or texture — especially if the food is improperly wrapped. Here are some guidelines for food storage for optimum taste:
Casseroles: 2 to 3 months
Hot Dogs: 1 to 2 months
Meat, uncooked roasts and steaks: 4 to 12 months
Meat, uncooked ground: 3 to 4 months
Poultry, uncooked whole: 12 months
Poultry, uncooked parts: 9 months
Soups and stews: 2 to 3 months

Safe Defrosting
Freezing and defrosting go hand in hand where food is concerned. It's important to follow safe defrosting procedures to ensure foodborne illnesses don't occur.
The best places to defrost food are in the refrigerator or in a bowl of cold water/cold running water. Do not defrost food on a countertop. Many microwave oven models also have defrost setting, allowing you to defrost foods quickly. TF083587

(MS) — Visit a grocery store or bakery these days, and you’re likely to recognize the popularity of focaccia bread. This bread started becoming popular in the early 1990s, and bakery owner/author Amy Scherber helped the bread grow a fanbase.
Scherber shares her recipe for focaccia bread with Arlene Feltman Sailhac for the latter’s “Cooking at De Gustibus” (Stewart, Tabori & Chang), a collection of recipes from some of the most influential chefs of the last 100 years.

Focaccia
Makes 2 Loaves

21⁄2 cups lukewarm (105-115 F) water
1⁄2 teaspoon dry yeast or 1 teaspoon fresh yeast
2 cups Sponge Starter (see box)
6 cups (2 pounds) high-gluten flour or bread flour
2 scant tablespoons coarse salt
3 tablespoons olive oil, plus more for oiling the bowl and pans
3 tablespoons milk
Basil oil

For topping:
sliced tomatoes
fresh basil leaves
diced, sweated onions
pitted black olives

Combine the water and yeast in a large mixing bowl, whisking to dissolve the yeast. Let stand for 3 minutes.
Add the starter and, using your fingers, break the mixture up. Mix until slightly foamy.
Add the flour and begin mixing, lifting the wet mixture up and over the flour to incorporate. When the mixture forms a rough mass, begin to knead the dough in the bowl with your hands for about 5 minutes, or until it is smooth and somewhat elastic. Set aside to rest for 15 minutes.
Add the salt and briefly knead it into the dough. Slowly add the olive oil and milk, gently kneading into the dough. When incorporated, transfer the dough to a clean, flat work surface and knead for about 12 minutes or until very silky and elastic.
Lightly oil a large, clean bowl and transfer the dough to the bowl. Cover with plastic film and either refrigerate overnight or set in a warm, dry spot and allow to rise for about 21⁄2 hours, or until doubled in bulk.
Using a pastry brush, lightly coat the interior of two 8-inch square baking pans with olive oil.
Remove the risen dough from the bowl and cut it in half. Place one piece in the center of each of the prepared pans and, using your fingertips, gently press on the dough to stretch it to the edges of the pans, taking care not to tear the dough. Let the dough relax enough to stretch it fully and evenly to the edges of the pans.
Cover the dough with plastic film and set aside in a warm, dry spot to rise for 11⁄2 hours, or until the dough looks light and airy and fills the pan.
Preheat the oven to 425 F.
Gently arrange whatever toppings you have selected in a decorative or symmetrical pattern on top of the dough in each pan, taking care not to deflate the dough.
Using a pastry brush, lightly coat the top of both the dough and toppings with basil oil.
Using your fingertips, create a few dimples in the dough. Do not do too many or the dough will deflate.
Sprinkle the tops of the loaves with salt.
Place the pans in the preheated oven and bake for 3 minutes, misting with cool water three times during this brief baking period. Bake for 20 more minutes.
Reduce the oven temperature to 350 F and continue to bake for about 10 minutes, or until the bread is golden brown and crusty on the exterior but still soft and chewy on the interior.
Remove the loaves from the oven and, using a pastry brush, again lightly coat with basil oil.
Allow the loaves to cool in the pans for 10 minutes, then remove from the pans to prevent steaming. Serve while still warm.

Sponge Starter

11⁄2 cups very warm (105-115 F) water
1⁄4 teaspoon dry yeast
31⁄2 cups all-purpose flour

Combine the water and yeast in a mixing bowl. Stir in the flour, beating for about 3 minutes with a wooden spoon, or until a smooth, somewhat elastic batter has formed.
Cover the bowl with plastic film and set aside to rest.
You may do one of the two following things, depending upon your time frame. No matter which you choose, it is a good idea to have all of your ingredients measured and ready to go before you begin to make your focaccia.
If using the sponge later in the day, let it rest in a warm, dry spot until it has risen to the point where it begins to collapse in on itself, usually about 8 hours. It will triple in volume and small dents and folds will begin to appear in the top of the sponge as it reaches its peak and begins to deflate. You can now measure the amount you will need for your dough and proceed with the recipe.
If making the focaccia in a day or two, place the covered sponge in the refrigerator to rise for at least 14 hours. Remove the sponge from the refrigerator and either let it come to room temperature (which can take a couple of hours) or use it immediately, taking care that the warm water in the recipe is at 115 F. If you allow the sponge to come to room temperature, watch it carefully so that it does not collapse to more than 3⁄4 of its size, because if it breaks down it will not be able to do its job properly. PC083515

(MS) — Whether or not they have roots in the Emerald Isle, many people look forward to commemorating St. Patrick’s Day. An annual celebration held each March, St. Patrick’s is synonymous with parades and parties.

For those living in cities with a large contingent of Irish immigrants, St. Patrick’s Day is also synonymous with Ireland’s native cuisine. Though not necessarily known for its cuisine, Ireland does boast several unique and delicious dishes, such as the following recipe for “Cider-Braised Chicken and Cabbage” from Margaret M. Johnson’s “The Irish Pub Cookbook” (Chronicle Books). For this dish and many others, chefs of Ireland are fond of using cider as a substitute for wine, helping to impart a unique flavor that’s sure to please Patty’s Day revelers.

Cider-Braised Chicken
and Cabbage
Serves 6

1⁄3 cup all-purpose flour
6 5- to 6-ounce bone-in chicken breast halves, skin on
1⁄4 cup olive oil
4 to 5 cloves garlic
3 carrots, peeled and thickly sliced
1 large onion, thickly sliced
3 bay leaves
1⁄2 cup golden raisins
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons fresh rosemary
2 cups shredded Savoy cabbage
1 cup canned low-sodium chicken broth, or 1 chicken bouillon cube mixed with 1 cup boiling water
1 cup Irish cider, preferably Magner’s brand
Salt and freshly ground pepper to taste

1. Preheat the oven to 325 F. Combine the flour, salt and pepper in a shallow bowl and dredge the chicken in it, shaking off the excess.
2. In a large skillet over medium heat, warm the oil. Add the chicken in batches and cook for 3 to 4 minutes on each side, until lightly browned. Transfer the chicken to a large ovenproof baking dish.
3. Tuck the garlic, carrots, onions, and bay leaves in between the chicken pieces. Sprinkle with the raisins, parsley and rosemary. Place the cabbage on top, season with salt and pepper, and pour the stock or broth and cider over the meat and vegetables. Cover with foil and bake for 11⁄4 to 11⁄2 hours, or until the chicken is tender.
4. To serve, place a chicken breast in the center of each of six plates, and spoon the vegetables and sauce over the top. PC083513

(MS) — In the weeks leading up to Easter, many people make sacrifices to show their devotion to their religion. Certain Christian religions, for example, require you abstain from eating meat on Fridays throughout the Lenten season.

But sacrificing meat doesn’t mean you have to sacrifice taste, as the following recipe for “Cioppino” from Leslie Jonath and Frankie Frankeny’s “Soup’s On!” (Chronicle Books) can attest.

Cioppino
Serves 4

1⁄4 cup extra-virgin olive oil, plus extra for drizzling
1 white onion
1⁄2 cup thinly sliced leeks, white part only
4 garlic cloves, crushed
6 anchovy fillets or 2 tablespoons anchovy paste
1⁄3 cup chopped fresh flat-leaf parsley
4 sprigs fresh marjoram
1⁄2 teaspoon red pepper flakes
1 live Dungeness crab (2 to 21⁄2 pounds), cleaned and sectioned, crab fat reserved
8 ounces lingcod, or other white fish
1 cup dry white wine
11⁄2 cups tomato purée or peeled, fresh whole tomatoes
8 ounces clams, well scrubbed
4 ounces mussels, scrubbed and debearded
8 ounces raw prawns or large shrimp, peeled and deveined
8 ounces calamari, cleaned and cut into rings and tentacles
Kosher or sea salt
Freshly ground black pepper

Warm the oil in a heavy, nonreactive pot over medium-high heat. Add the onion, leeks and garlic and sauté until the garlic is golden. Add the anchovies, parsley, marjoram, and pepper flakes and stir to mix. Add the crab and fish and cook until the fish begins to fall apart, 7 to 10 minutes. Add the wine and cook to reduce the liquid by one-third.
Mix together the reserved crab fat, 1 cup water, and the tomato purée in a small bowl. Add to the pot, raise the heat to high, and bring to a boil. Add the clams, mussels and prawns and cook until the clam and mussel shells begin to open and the prawns turn pink, approximately 3 minutes. Discard any clams or mussels that do not open. Add the calamari and cook until opaque, approximately 1 minute. Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil. Serve immediately. PC083516

A soup such as “Cioppino” can be the perfect choice for those looking to abstain from eating meat while not sacrificing taste.

(MS) — Any way you slice it, the sandwich proves itself to be America's, if not the world's, ultimate favorite food. In fact, Americans consume an estimated 45 billion sandwiches every year. That's more than 150 sandwiches per person, meaning we're each gobbling up turkey on rye, grilled ham and cheese, or tuna salad on toast an average of three times a week.

Even if you think sandwiches are the best thing since sliced bread, it's easy to fall into a sandwich rut when limited to ingredients kept in your own refrigerator. As often as we eat them, when it comes to sandwiches we have the tendency to stick to the mundane. Need proof? The average American child eats 1,500 peanut butter and jelly sandwiches before graduating high school.

Yes, PB&Js and BLTs can get old fast, but it may be easier than you think to add some punch to your lunch (or dinner). For example, simply swapping your run-of-the-mill mayonnaise out for your favorite dill or onion dip can add an interesting depth of flavor to your favorite sandwich or wrap. Don't believe that sandwich solutions are easily within reach? Try the following recipes featuring best-selling dips and spreads from Santa Barbara Bay:

Onion and Garlic Classic Club

Ingredients
3 slices sandwich bread, white or wheat
1/4 lb. deli-sliced turkey breast
1 tbsp. Santa Barbara Bay Caramelized Onion and Roasted Garlic Dip
3 strips cooked bacon
2 slices American or Swiss cheese
Sliced tomato
Sliced red onion
Iceberg lettuce

Directions
Spread two slices of bread generously with onion and garlic dip. Place lettuce, bacon, tomato, and onion evenly on each slice. Top with turkey and cheese. Stack one slice of prepared bread on top of the other, and use the final slice of bread to top the sandwich, creating a triple-decker club. Cut in half to serve.

Dill-iscious Salmon Sandwich

Ingredients
1 sandwich-size bakery roll
1 filet grilled salmon
1 tbsp. Santa Barbara Bay Garden Dill Dip
1 tsp. capers
Sliced tomato
Sliced red onion
Romaine or baby lettuce

Directions
Open bakery roll and spread dill dip on each side. Arrange lettuce, onion and tomato on the bottom half of the roll as desired. Top with grilled salmon, capers and roll top, and enjoy.

Southwestern Deli Wrap

Ingredients
1 large tortilla (your choice of whole wheat, flour or sun-dried tomato varieties)
1/4 lb. deli-sliced turkey or ham
1 tbsp. Santa Barbara Bay Caramelized Onion and Roasted Garlic Dip
2 tbsp. shredded cheddar or Jack cheese
1/2 medium ripe avocado, diced
Chopped sun-dried tomatoes
Shredded carrots

Directions
Lay tortilla flat and cover completely with onion and garlic dip. Distribute deli meat evenly across the tortilla and sprinkle with cheese, avocado, sun-dried tomato and carrots. Roll all ingredients up in the tortilla and cut in half to serve.
Armed with these recipes, you can easily boost your sandwich arsenal from ho-hum to yum-yum. For additional tips, tricks and recipes, visit www.santabarbarabay.com. TF083559

(MS) — For many people, traveling is an obsession. The lure of experiencing other cultures and seeing some of the world’s historical sites is simply too great for many to ignore.

Another big attraction of traveling is the chance to experience international cuisine. But you don’t need to rack up the airline miles to enjoy some of the world’s finest cuisine. In “The Country Cooking of France” (Chronicle Books), award-winning cooking teacher and writer Anne Willan provides a host of favorite French recipes, such as the following for “Walnut and Caramel Cake.”

Walnut and Caramel Cake
Gàteau Périgourdin
Serves 6 to 8

2 slices day-old white bread
1 cup walnut pieces
1⁄2 cup plus 2 tablespoons butter,
more for the pan
2⁄3 cup sugar
4 eggs, separated
grated zest of 1 lemon

Topping
1⁄3 cup sugar
1⁄4 cup water
8 walnut halves

Heat the oven to 325° F. Toast the bread in the oven until very dry, 6 to 8 minutes. Let it cool, leaving the oven on. Break the cooled bread into pieces, and grind it to crumbs in a food processor. Add the walnuts and salt and grind to a coarse powder (the dry bread helps keep the walnuts light). Butter a 9-inch, round cake pan, line the bottom with parchment paper and butter the paper.

Cream the butter in a stand mixer fitted with the whisk attachment. Add half of the sugar and continue beating until the mixture is soft and light, 3 to 5 minutes. Beat in the egg yolks one by one at high speed, beating well after each addition and scraping the sides of the bowl to be sure all the ingredients are mixed. Beat in the lemon zest. Using a spoon, stir in the ground walnut mixture.
Using the mixture with another bowl, whisk the egg whites until stiff. With the whisk turning, gradually beat in the remaining sugar and continue beating until a stiff, glossy meringue is formed, about 30 seconds to 1 minute. Fold about one-fourth of the meringue into the walmut mixture to lighten it, then add the walnut mixture to the remaining meringue and fold the mixtures together as lightly as possible. Spoon the batter into the prepared pan.

Bake the cake until it pulls away from the sides of the pan and a skewer inserted in the center comes out clean, about 40 to 50 minutes. If the cake browns too quickly, cover it loosely with aluminum foil. Let the cake cool for 5 minutes, then turn it out onto a rack covered with a sheet of parchment paper. Strip the lining paper from the cake and leave it upside down (so it has a flat top) to cool completely, at least 1 hour.

For the topping, put the sugar and water in a small saucepan and heat gently without stirring unitl the sugar dissolves. Raise the heat and boil until the sugar cooks to a golden brown caramel, or 3 to 5 minutes. Turn the cake top upward and set it back on the rack; set the rack on a baking sheet to catch drips. Take the caramel from the heat, let the bubbles subside, and at once pour it over the cake, spreading it with a palette knife to make a very thin layer and letting it drip down the sides. Take care, as caramel can cause serious burns. Decorate the cake at once with the walnut halves so they stick to the caramel. The caramel will become crisp as it cools. When it starts to set, mark portions in the caramel with a knife so the cake is easy to cut into wedges. PC081290

By Cindy Inman AKA “Ask Cindy How” www.akscindyhow.com

(MS) — You’re probably entertaining friends and family in your home a lot during this season. While there is a great deal of excitement surrounding the prospects of hosting friends and family, you are all too aware that these get togethers also bring the potential for your home to face near-disastrous results.

After having your home cleaned and readied for company, you visualize the red and white sauces all over your freshly cleaned carpet. You can see the results of coffee and wine spills as well as a finger food trail from your kitchen to the living room. Just now as your stomach begins to sink, you ask yourself whether you might want to back out of this hosting gig. You snap out of it and you realize that the show must go on.

Well, let’s look at how to make a challenging situation better. In short, it’s called “prevention.” Actually, one ounce of it “will make a pound of cure.” The first thing to do is sit down and make a plan to minimize disaster. You must have support, don’t go it alone. You need someone that can “tidy up” as things are progressing during the gathering. This person would police the bathrooms to ensure cleanliness and would replenish supplies as needed. The individual would empty trash receptacles, hang coats, etc. They would also be on top of spills and accidents that can leave you depressed after the final guest departs. With this person on the scene, you will be free to entertain your guests.

Items that are necessary are small trash receptacles, trash can liners, coasters, extra bathroom supplies (including fancy hand towels and deodorizers), Cindy’s carpet spotting kit (smile); this includes club soda, white terrycloth towels and a knee pad. Two other must haves: readily available broom and a small string mop (12 oz).

Place both the trash receptacles and coasters in conspicuous locations throughout the home. Please remember, it may become necessary for your helper to gently place a coaster under a guest’s glass. Usually, if this is done once or twice, that is enough for everyone to catch on. In general, the idea is to provide a certain amount of convenience and order and the average guest will follow the lead. There will be the exceptions.

When the inevitable spill occurs, the value of your “tidy person” will become all too apparent. Here, you actually need a dress rehearsal. Show your person how to clean up after a spill by familiarizing him or her with the www.askcindyhow.com “carpet spotting kit.”

The basic procedure to follow when a spill occurs is to pour club soda over the spill and use the terrycloth towel to blot the area. The process should always be from outside to the center of circle or stain. DO NOT rub the stain. Remember that blotting is the key. Blot/Blot/Blot. Finally, cover the areas with several layers of terrycloth towel and stand on it to absorb the wetness. After the affair is over, you might need to redo the above by adding a step using your carpet spotter solution. You may also need a carpet cleaning specialist.

Again, the key to effective maintenance during events in your home is to think prevention, convenience, utility and timeliness. You can find other tips at my Web site www.askcindyhow.com. This preventive approach usually allows you to conclude your event with a bit less anxiety and with a little bit more pleasure experiencing your guests. Good Luck! TF082476

Your friend,
Cindy

Dread spills while entertaining? Being prepared can help minimize the damage.

(MS) — Everyone loves a party, but planning one can be daunting. From the guest list to grocery shopping, you need a strategy to get it done. Use the organizer below to help you stay on track.

Three weeks before:
• Plan your guest list and send out invitations. U.S. Mail, phone calls and e-mail are all options.
• Take inventory. Do you have enough chairs, tables and dishes? Make plans to rent or borrow what you don’t have. Or, choose to use disposables.
• Plan the menu and prepare the shopping list. Note which foods can be made ahead and frozen.

Two weeks before:
• Plan your decorations and centerpieces. Consider adding a festive flourish to your table with edible topiaries that are not only fun decorations, but help you serve food, too. Instructions are at right, or log onto www.styrofoamcrafts.com.
• Prepare foods that can be frozen.
• Choose the party music.

One week before:
• Contact guests who have not yet RSVP’d.
• Shop for non-perishables and store them in a convenient place.
• Clear away clutter and create space for a crowd. If necessary, hire a cleaning service.
• Make room in the closet for coats.

Two days before:
• Set the table with linens and serving pieces.
• Shop for perishables and prepare remaining menu items.
• Create your decorations.
• Set up the bar and beverage area.

Our final advice:
Ask friends and family to help out. And, enjoy the party!