48 - Wednesday, Aprit 3, 1991- North Shore News

FOOD

Back on the
home front

AFTER SPENDING the past three weeks eating almost
every meal in restaurants it’s great to be back in my own
kitchen. So, what did we do for dinner last night? We

went out for dinner.

One thing about travelling — I
find | get cravings for familiar
foods. I got a yen for cottage
cheese and kept a tub of it in the
condo fridge. Before I left home
the new Keg restaurant sent me a
set of their in-house spices —
seasoning salt, steak spice and Ca-
jun spice. Great on cottage cheese.

Knowing that spices cost the
earth in Hawaii, | took them with
me to sample. | also brought
along my two favorite seasonings
— mixed italian herbs and Mrs.
Dash (reguiar blend).

These five bottles are a good
basic kitchen cupboard set. I've
called the Keg several times to
find out if they plan to market
their spices and no-one seems to
know. If they do, try them.

One hesitation — there was no
list of ingredients on any of their
products so they may contain
MSG. If so, you might not want
them.

aoe

Cravings? |} got a real craving
for Trader Vic’s Susu Crab Curry
when I was away. [ couldn’t wait
to get to Waikiki to visit the
outlet there. Alas, it’s boarded up
and closed out.

Here's a reasonable equivalent
and I'm making it for my lunch.

Creamy Seafood Curry

This recipe is enough for two or
three. Double it all you like — it’s
areal party favorite, served with a
bowl of parsley rice and assorted
condiments. Try: pine nuts,
chutney, diced cucumber and
tomato, mustard relish (sour),
raisins, cocoanut (long shred) and
mashed banana (with lemon
juice).

3 tablespoons butter

1 small tart apple, chopped

1 smali onion, chopped fine

1 tablespoon fine quality curry
powder

2 tablespoons flour

cup 10% cream

¥% tb. fresh crab (or skrimp or
chicken}, cooked

Melt butter and gently saute
apple and onion. Add curry
powder and = continue cooking
gently for five minutes. Stir in
flour and blend well. Add cream
and simmer until thickened. Taste
and add salt if you like. Just be-
fore serving, stir in crab and cook
only unti] heated.

This is not a hot curry, but you
can increase the curry powder if
you like. If you don’t ike curry at
all omit tt and add % cup of fine
sherry. Serve the amended version
over iresh pasta with lots of
parsley and cracked pepper.

eee

Budget Beater tip: Look for
turkey thigh cutlets as a substitute
for veal at about haif the price.
Any recipe calling for veal will
work just as well with the turkey.

Turkey Cutlets Marsala

One nice thing about buying
Marsala wine — no one will drink
it!

As a beverage, it’s foul, but as
a sauce ingredient it’s unique.

1 tb. fresh mushrooms, sliced

M% cup butter, divided

juice of one lemon

1 1b. turkey thigh cutlets, cut inte
4°" squares

flour

i cup Marsala wine

Saute the mushrvoms in half of
the butter. When they are gently
limp, remove them to a@ baw) us-
ing a sloucd spoon. Pour lemon
juice over and set aside. Turkes
cutlets are usually quite big. ‘With

Barbara
NicCreadie

BUDGET BEATERS

one pound you will likely be able
to cut them up into 4”’ squares.

This is fine for four average
servings, but if you're feeding
teens, allow an extra pound of
turkey. Dredge the turkey pieces
with as much flour as you can
pound in, using the edge of a
small plate or a meat mallet.

Add remaining butter to pan
and raise the heat a bit. When the
butter is hot but not smoking, fry
the cutlets on both sides until
golden brown — it takes about
two minutes a side.

Set the turkey pieces on top of
the mushrooms and deglaze the
pan with the Marsala, scraping
every browned bit into the sauce.
Stir and simmer until hot. Return
turkey and mushrooms to pan and
cook gently until very hot.

To serve: Grind lots of cracked
pepper over the meat-mushroom
combination. I lift the meat and
mushrooms out of the sauce and
serve the sauce separately in a
gravy boat. Center the meat and
mushrooms on a BIG platter.

Garnish with lots of fresh snip-
ped parsley. On one side cf the
platter, heap oven-roasted
potatoes.

eee

A reader called me and asked
for tips for cold appetizers that
she could make and chili. Here
are two that | like — easy, too.

Raw Mushroom and Pate Bites
24° tiny bulteon mushrooms
(remove stems and keep for
another use)

Va th. cognac pate (deli)

4 oz. pkg. cream cheese

24 whole toasted almonds — 1 use
the seasoned ones

Wash mushrooms and remove
the stems plus enough of the body
to make a cavity. Mash the pate
with the cream cheese and spoon
into the mushrooms. Stab a
seasoned alniond on top.

Ham Rolls

Buy a package of Burns big
ham sloces (bulk). Use as many as
you have fillings for and make
sandwiches out of the rest.

(i) Mix a 8 oz. package of cream
cheese with:

1 tabiespoon Dijon mustard

1 tablespoon capers

lots of cracked pepper

(2) Mix au 8 02. package cream
cheese with:

2 tablespoons bteu cheese. soft-
ened (ony a little tub and save the
rest for saled dressing}

Prepare the filling. Spread on
single slices of ham) and roll like a
jelly roll. Chill, well wrapped in
plastic. To serve, cutin #27" slices
and either plase with of oon
crackers,

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