Issue link: https://www.epageflip.net/i/59128
Wednesday, March 21, 2012 – Daily News 5A County Fare & fresh By Cathy Barber Dallas Morning News-MCT Ree Drummond, Okla- homa's Pioneer Woman, is back with another book of ranch cooking. "The Pioneer Woman Cooks: Food From My Frontier" (William Mor- row, $29.99) follows the familiar format of her pre- vious books and her blog: step-by-step photos and instructions for every recipe, with stories and scenes from the ranch thrown in. She has a big brood to feed — four kids and her rancher husband, a.k.a. Marlboro Man — so her recipes tend toward com- fort food that's filling and not too hard to make. Her Fancy Mac and Cheese contains five kinds of cheese, mush- rooms and bacon. You have to haul a lot of hay to work that off. You can well imagine Marlboro Man balking at By Linda Gassenheimer McClatchy Newspapers Chicken, potatoes and leeks lightly coated in a sauce made with stout and mustard make a lovely one- pot meal. Stout, a strong, dark beer, is brewed from roasted malt or barley and hops. There are many dif- ferent types. It has a distinct toast flavor, however any type of beer can be used for this dinner. Leeks look like a giant scallion with broad, dark green leaves that are tight- ly wrapped around each other. This makes it diffi- cult to clean the dirt from the leaves. The quickest way to clean them is to trim the root end and make 4 to 5 slits from top to bot- tom. Run the leaves under cold water to reach the dirt trapped between the lay- ers. This meal contains 642 calories per serving with 21 percent of calories from fat. Wine suggestion: You know what? I'd drink stout with this. HELPFUL HINTS • Dijon mustard can be used instead of coarse-grain mustard COUNTDOWN • Prepare all ingredients. • Make dish. (MCT) — Great Bor- deaux wines are not made easily. Or cheaply. Cen- turies ago the fine wines of that area were produced rather anonymously, with- out the grand chateaux names we know today. Then, in 1525, Jean de Pontac married Jeanne de Bellon, who brought her dowry — the land of Haut Brion, or High Hill. Chateau Haut Brion has carried that name proudly ever since. In 1935 the chateau was purchased by the American investment banker Clarence Dillon, the U.S. ambas- sador in Paris. He invested goodly sums, and the chateau has been soaring ever since as the only "first growth" vineyard in Ameri- can hands. Dillon added to his holdings in 1983, buy- ing another top vineyard, La Mission Haut Brion, just across the road. As quality has improved, prices have soared. Today the top La Mission Haut-Brion is $645 a bottle, the top Haut-Brion is $427. One tradition that has helped the pricing a bit is that Bordeaux chateaux use only one-third to one-half of their estate grapes in their top blends. Grapes that her Fig-Prosciutto Pizza, piled with arugula and parmesan shavings, but I think it sounds swell. Her Crash Hot Pota- toes have been making the rounds on Pinterest, and for good reason. They're easy and fun to make. The secret: Leave them in the oven until they're browned and crisp. PIONEER WOMAN'S CRASH HOT POTATOES 12 whole new potatoes (see note) Kosher salt to taste 3 tablespoons olive oil Black pepper to taste Minced rosemary to taste In a medium saucepan over medium heat, boil F. Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. Rotate the masher 90 degrees, then mash again. You want them to be smashed but remain sepa- rate. Drizzle or brush the tops of the potatoes with olive oil. Sprinkle gener- ously with salt, pepper and rosemary. Bake for 25 to 30 min- utes, or until golden brown and crisp. Makes 6 servings. Note: The recipe works best with small- to medi- um-size new potatoes. Use more potatoes if they are very small. Per serving: Calories 169 (38 percent fat), Fat 7 g (1 g saturated), No cho- lesterol, Sodium 240 mg, Fiber 3 g, Carbohydrates 22 g, Protein 4 g Simmer chicken and potatoes in beer-based mustard sauce minutes or until chicken is cooked through. A meat thermometer should read 165 degrees. Add salt and pepper to taste. Divide between 2 dinner plates and sprinkle the scallions on top. Makes 2 servings. SHOPPING LIST To buy:3 ⁄4 3 pound skinless chicken thighs, 2 medium leeks, 1 package sliced car- rots, 1 small bunch scal- lions, 1 package frozen peas,3 pound red or yellow potatoes, 1 bottle stout, 1 bottle cider vinegar, 1 jar coarse-ground mustard. Staples: Canola oil, ⁄4 honey, salt, black pepper- corns. ___ STOUT-SOUSED CHICKEN WITH POTA- TO AND LEEKS 1 tablespoon canola oil3 ⁄4 less chicken thighs pepper pound red or yellow potatoes, with skin, cut into 1-inch pieces 3 1 cup sliced carrots don't quite measure up go into a second line of wines, or even a third. The second line of Haut Brion, named Le Clarence Rouge in Dillon's honor, is "only" $130 a bottle. And a "lesser" Clarendelle is $20. Highly recommended: 2009 Clarendelle Blanc, Pessac-Leognan, Bordeaux AOC (68 percent semillon, 24 percent sauvignon blanc, 8 percent muscadelle): aro- mas and flavors of honey and minerals, luxurious and smooth, like a dry sauternes, full body; $20. Recommended: 2011 Clarendelle Rose, Bordeaux AOC (76 percent cabernet sauvignon, 24 per- cent merlot): sweet-tart red raspberry flavors, full body, intense fruit, very rich; $17. pound boneless, skin- Salt and freshly ground 2 medium leeks, cleaned and sliced (about 2 cups) ⁄4 cup stout 2 cups water ⁄4 2 tablespoons cider vine- gar 2 tablespoons honey 2 tablespoons coarse- ground mustard 1 cup frozen peas 2 scallions, sliced Heat the oil in a nonstick skillet over medium-high heat. Brown chicken 2 min- utes, turn over and brown 2 minutes. Sprinkle with salt and pepper to taste. Remove to a plate and set aside. Add leeks, potatoes, car- rots, stout, water and cider vinegar to the skillet. Reduce heat to medium. Cover with a lid and simmer 10 minutes or until potatoes are cooked. Mix the honey and mustard together, add to the skillet and stir to blend well. Return chicken to the skillet, and add the peas. Cover and simmer 3 to 4 $20 gems amid pricey Bordeaux 2010 Clarendelle White, Pessac-Leognan, Bordeaux AOC (94 percent semilllon, 6 percent sauvignon blanc): crisp but rich, full-bodied, with white peach and min- eral aromas and flavors; $20. 2005 Clarendelle Red, Bordeaux AOC (82 percent merlot, 13 percent cabernet sauvignon, 5 percent caber- net franc): concentrated, tannic and young, needs time, flavors of black cher- ries and herbs; $20. 2006 Clarendelle Rouge, Pessac- Leognan/Graves (97 per- cent merlot, 2 percent cabernet sauvignon, 1 per- cent cabernet franc): black cherries, black plums and tobacco, youthful and tan- nic; $20. $ 5.00 Batteries Reminds us to check our watch batteries Gold Exchange 423 Walnut St., Red Bluff • 528-8000 T-F 10am-5:30 pm • Sat. 10 am-4 pm LIFESTYLE MEDICINE Health & Nutrition Cooking Class Class Instructor - Linda McConnell, Lifestyle Educator & Consultant Per serving: 642 calories (21 percent from fat), 14.8 g fat (2.4 g saturated, 6.7 g monounsaturated), 138 mg cholesterol, 44.1 g protein, 77.6 g carbohydrates, 10.0 g fiber, 464 mg sodium. tasty Another helping from the Pioneer Woman the potatoes in lightly salted water until fork- tender, about 20 minutes. Preheat the oven to 450 You won't read this on the side of the cereal box By Lisa Abraham Akron Beacon Journal (MCT) Ask Marty Gitlin to name his favorite cereal, and rest assured the answer he provides comes from years of thorough research that began when he just 8 years old. His passion for breakfast cereal goes back nearly 50 years. Gitlin was growing up in South Euclid, Ohio, when he decided it was imperative for him to try at least one bowl of every new breakfast cereal that hit the market. Lured by Saturday morning commer- cials and a host of characters from Tony the Tiger to Cap'n Crunch, and with the help of a really permissive mother, he was able to do just that. "I told my mother and she was cool about it. She just did it. I was a goofy 8-year-old kid," Gitlin recalls. Now, the 55-year-old North Olmsted, Ohio, resident has his mother to thank for the book he has written, "The Great Ameri- can Cereal Book: How Breakfast Got Its Crunch" ($19.95 hard- cover, Abrams Image). Like all adventures, Gitlin's cereal quest was not without its rough patches. His taste buds were put to the test in 1965 when a new banana-flavored cereal called Wackies came on the market. He insisted on trying it, even though he didn't like banana flavor. (The cereal was essentially banana-flavored Lucky Charms.) He kept up his tasting well into the 1970s, but became disil- lusioned when so many of his sugary favorites began to be replaced by a granola and other whole grains. Over the years, this freelance writer chewed on the idea of a book about cereal. "The thing that kind of inspired me, every- thing about cereal is fun. Eating cereal is fun. Reading cereal boxes is fun. The cereal characters are fun," he said. The book was released in February and has been enthusias- tically received by cereal lovers across America. It provides a colorful trip to the past when the likes of King Vitamin, Kaboom and Super Sugar Crisp ruled our breakfast tables. Each page is a kitschy slice of American history as told through our breakfast cereal. It's no wonder the book has spent seven weeks in the No. 1 spot on Amazon.com's Americana books category. Written with the help of researcher Topher Ellis, the book is, at its heart, an encyclopedia, Gitlin says. ➣ Increase your "Emotional Intelligence" ➣ Increase metabolism & digestion - weight control ➣ Strengthening techniques in preventing heart disease, diabetes and other lifestyle health problems ➣ Anti-aging techniques ➣ Creative cooking demonstrations ➣ Tasting samples provided DELICIOUS! LOWFAT! NO CHOLESTEROL! Save Your Health! Register Now 3 SESSIONS - April 2nd , 9th Monday evenings 6:30 p.m. Tuition: $15.00 per person Recipe & Nutrition Syllabus - $28.00 special price Pre-Registration Required by March 26th call 527-5077 or 474-3744 Seventh-day Adventist Church Fellowship Hall 720 So. Jackson St. Red Bluff, CA 96080 , 16th