Washing reduces ingestion of chemicals Barbara NicCreadie BUDGET BEATERS IN THIS modern age of agri- culture, chemistry is king. Every allowable compound is dusted, sprayed and other- wise applied to every grow- ing thing. For the most part, we can’t avoid it. We may try to grow our own produce, but that isn’t practical given apartment living and two jobs for everyone. Organic produce is available —- if you can afford it, Most people can’t, so we pray for the growers to use a judicious hand in applying the stuff. We pray that the chemists aren’t going to discover something awful about some chemical we've Unexpected combination a great From page 39 12 large ripe blackberries Salt and freshly ground black pepper Combine oil, vinegar and berries in a food processor or blender. Process one to two minutes. Season to taste with salt aad pepper. Transfer to a glass jar. Cap tight- ly and refrigerate until thoroughly — chilled. Serve chilled, drizzled over an assortment of greens. RHUBARB - GOOSEBERRY PRESERVE SAUCE LeCrom served this wonderful preserve-like sauce over delicate filets of fresh sole. Everyone loved the unexpected combination of fresh rhubarb and’ gooseberries. Serve this sauce barely warm (or room-temperature) napped over filets of any fresh delicate white “sweet-flavored fish such as sole, fresh halibut or snapper. Makes about 3% c. (875 mL). 1 whole orange 1 whole lemon 2 whole cloves = €Y c. (125 mL) cold water ¥% ec. (125 mL) Sherry vinegar 1% ce. (375 mL) granulated sugar 1% ¢. (375 mL) sliced rhubarb (trimmed and cut into 1” pieces) 1 c. (250 mL) fresh gooseberries = Cut orange and lemon into slices, including rind. Remove seeds. Place in heavy enameled or stainless steel pan. Add the cloves, cover with the water, vinegar and sugar. Simmer for 15 minutes, or ~ ~§ until citrus fruits are tender. Add the sliced rhubarb and gooseberries. Reduce the heat, aud simmer slowly uncovered, stirring occasionally, until thickened. Cooking time will be about 30 minuies, depending upon the water content of the fruit. Finished sauce .@ should be like thickened preserves. Remove from heat. Remove and discard the cloves, oranges and already ingested pounds of. Our main defence in avoiding some of it is to wash produce with care. Some vegetables can be soaked with no ill effects — root vegetables, spinach, radishes, green onions, broccoli, cauliflower and most lettuce don't suffer from a soaking in cold water followed by a quick spray of lukewarm water. Please discard mushroom brush- es. Mushrooms shouldn't be soaked - but can be washed quickly under a running, lukewarm tap. Tomatoes, too, can’t be soaked, but the only safe ones to eat unwashed are growing in your own garden. And if you have no other reason to wash fruit, did you get a look at the photo in one of the dailies of the black widow spider that was includ- ed with bunch of grapes at no extra charge? Although I promised not to bore you to death with diet food, I also promised to pass along any recipe J created that tasted like real food, but contained very little fat and no sugar. Last night I struck gold — one of the hardest meals for anyone to deal with on a restricted dict is breakfast. Bacon and eggs is only a vague memory. Sausage! My God I miss bangers and mash, sausage rolls, sausage and scrambled eggs... / have made a miracle — a safe lemons. Ccol. HOMEY-VANILLA MOUSSE WITH BLACKBERRY SAUCE Serve this frazen mousse in stices cut about 1” (2.5 cm) thick over the fresh berry sauce. Gamish with sprigs of fresh mint, and scat- tered fresh berries. Serves six. For the mousse: 1c. (250 mL) heavy whipping cream, well chilied 6 egg yolks . 4c. (125 mL) honey 1 tsp. (2 mL) vanilla extract Whip the cream in a chilled bowl until stiff. In a mixer bowl, beat the egg yolks until frothy. Add the honey and vanilla. Beat until SUST SE sausage. Since | haven't the equip- ment to make tube sausages, these are patties. LOW-FAT SAUSAGE You will need cither a food processor or a meat grinder as these Start from seratch. 3 Ibs. lean boneless pork (1 bought boneless pork chop ends from Costco) 4, multigrain breadcrumbs (Use a stale end of multigrain bread and buzz in your processor) 2 Thsp. vinegar 4 tsp. powdered allspice 1 Thsp. seasoned pepper - 1 tsp. seasoning salt 8 large cloves garlic fresh herbs: I used 4% c. loosely packed fresh sage, 5 blades tarragon, 6 sprigs oregano and 6 basil leaves — about 1c. total Trim every smidgen of fat from the meat and cut in 2” chunks. Process half the chunks along with half of the remaining ingredients (It doesn’t matter how you combine the meat and extras). When both lots are ground very fine, combine them with your hands, It mixes well, especially if you wet your hands first. Form into three 3” logs, wrap in plastic wrap and freeze. To cook, partly thaw and cut in 4” slices. Flatien to 4” and fry quickly in a non-stick pan, broil or barbecue. My eldest daughter was here for the test patty, pronounced very light, thickened and pale for about five-10 minutes. Fold yolk-mixture into the whipped cream until combined thoroughly (fold gently). Pour mixture into a rectangular loaf pan 8”x4" (20 x 10 cm) which has been lined with parchment paper (for ease in lifting out before Slicing). Smooth top evenly. Freeze the mousse at least six hours before serving (or up to 24 hours). For the blackberry sauce: 12 oz. (375 g) fresh ripe blackber- ries %c. (50 mL) powdered sugar Purée the berries in a food processor. Add the powdered sugar, and process several minutes untii if you are going on holidays and you'd like the delivery of your paper stopped just say WHEN! WHEN you are going give us a call at 986-1337 ‘ Call us again WHEN you are back. Between 8:30 and 4:30, Monday through Friday, please. it “wonderful” and remarked that there was not a bit of grease any- where on the pan or plate. However, it's the lard in regular sausage that gives the soft, juicy texture so don't be surprised wheo these turn out quite dry, but very Navorful -— and healthy. Am You'll enjoy this next combina- tion, especially if you buy fresh blueberries at 75 - 90 cents a pound — the going rate this year at the gardens in Richmond. BLUEBERRY PANCAKE SYRUP 2c. fresh blueberries (or frozen, in a pinch) ic. water 4c. sugar 1 Tbsp. corastarch Pinch salt 1 tsp. fresh lemon juice Bring the water to a boil and add blueberries. Retum to bail and stir in the sugar, well mixed with the comstarch and salt. Lower heat and stir until thickened. Add lemon juice. This will thicken even more on standing — serve at room tem- perature, Store leftovers in the fridge and warm slightly in the microwave before serving again. BUTTERMILK PANCAKES Very quick to make! 1% ¢. all purpose flour 1 Thsp. sugar Utsp. baking powder % tsp. baking soda 4 tsp. salt 1 egg 1% ce, buttermilk 2 Thsp. oi! Stir the dry ingredients together in medium mixing bowl. Whisk the egg, cil and buttermilk together and stir in, just until no flour shows — batter will be fumpy. Preheat a non-stick griddle to 380°F (without a temperature guide, set stove to med-hi and let pan heat, Fry 4 c. batter for each 4” pancake — this makes 12. YEAST PANCAKES Make these the night before. In the winter, they're OK on the counter, but refrigerate in the sum- Mer. 1c. milk, scalded and cooled i package yeast 4 tsp. salt 1 Thsp. sugar 1%. flour 2 eggs Stir the yeast into the milk. Let _ stand 10 minutes. Stir the salt, sugar and flour together in a deep bowl. Stir in yeast mixture and. cover tightly. Leave overnight. - - Before frying, whisk the.eggs until light and stir in. Let stand for. 10 minutes. Fry on a hot (400° F) non-stick griddle until browned then flip. These need a hotter grid- dle than the buttermilk pancakes and will be thinner. Makes 12 four: inch pancakes. complement for fish - very smooth. Strain the purée through a nylon strainer, using a spatula to push the sauce through. Use another spatula to scrape any sauce off under the strainer. Chil! until ready to use. For the presentation: Fresh sprigs of mint Whole fresh blackberries (18-30) ‘To serve: on the centre of six large dinner plates, spoon a thin layer of blackberry sauce. Tip the . plate to cover completely. Slice the frozen mousse into 1” (2.5 cm) thick slices and place in centre of each plate. Garnish with mint leaves and scatter with whole fresh berries. Serve at once. lame Broiled § Whopper’ "Buy a Flame Broiled Whopper’ at the regular price and get a second Flame Broiled Whopper’ FREE! slaiclabelleelet ial labriaaiaia fede adalat aaliceaatsateiaia i Flame Briled FREE Wier * Buy a Flame Broiled Whopper at the regular price and yet a second Flare Brviled Whopper F FREE! Please present this coupon before ordering. Not valid with any other offer. No cash value. Applicable taxes Payable by bearer. Valid only at participating Burger King Restaurants. (OFFA EXARLE: September 4, 1994 Ene fs -j E a a 4 “rev 5786 we T.M. OF JMC. DE BURGER KING CORPORATION © 12734 (i FC5766 a T.M. OF A.C, DE DUAGER KING CORPORATION © 1994 BEE Flame Broiled [ RE Whopper’ * Buy a Flame Bruiled Whopper’ at the regulaz price and get a second Flame Broiled Whopper FREE! Please present this coupun belore ordering. Not valid ¢ with any other offer. No cath value. Applicable taxes payable by bearer. 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