Weekly food briefs rail.
Food for Thought: Big taste, low stress
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Tip of the Week
It’s that time of year — bridal showers, baby showers and graduation parties are likely dotting your calendar. If you’re the lucky host of one of these milestone events, you might feel excitement paired with a bit of trepidation as you start the party-planning process.
Here are some simple ways to be a good host and limit stress at the same time:
1. Make a plan: Sit down and brainstorm your ideas. Record them on paper or electronically. Once you have a list of themes, decor, food and activities, you can start narrowing your options down to what really aligns with the guest of honor’s tastes and preferences.
2. Accept help: Planning a party can be time-consuming and costly. If the mother of the bride or best friend of the mother-to-be offers to help, don’t turn her away. The best way to ensure you get the help you need and no one oversteps boundaries is to assign specific tasks.
3. Determine a menu: The warmer months beg for fresh party fare, so be sure to highlight healthy foods and everyday favorites in your menu. Salads, fresh veggies and fruit are light and versatile.
4. Decide on drinks: Make sure you provide a variety of drink options for guests, especially if you’re hosting your event outdoors. Always stock water, but be sure to add other beverages to your menu.
Number to Know
20 percent: People who eat a handful of nuts (including pistachios) daily have a 20 percent lower death rate, according to to a 30-year research project published in the New England Journal of Medicine, the largest study of its kind.
GRAND CRU GRILLED POTATOES
• 2 t unsalted butter
• 1 1/2 pounds baby gold or red potatoes, thick sliced
• 2 small Vidalia onions, chopped
• 3 green onions, chopped
• 1 t chives, diced
• 2 cloves garlic, chopped
• 6 slices bacon, fully cooked, chopped
• 1/4 t black pepper
• 5 ounces Grand Cru Original, shredded and divided
• 1 sprig rosemary, stem removed
Preheat grill to medium. Cut butter into small pieces and place in bottom of 8-by-8-inch disposable foil pan. Layer potatoes, Vidalia onions, green onions, chives and garlic in pan. Top potatoes with bacon, then cover with half of Grand Cru Original. Season with black pepper and rosemary; cover pan with aluminum foil. Place potatoes onto grill and cook for approximately 45 minutes or until potatoes are tender. Remove foil, top with remaining Grand Cru and continue to grill until cheese is fully melted and browned. (To prepare in the oven: preheat oven to 400 F and bake for at least 1 1/4 hours.)
For 90 percent of my history, I was only consumed in liquid form. What am I?
Answer at bottom of rail.
Wise to the Word
filé powder: Filé powder is a Creole seasoning made from ground sassafras tree leaves that’s believed to have been first used by Choctaw Indians in the Louisiana bayou country. Used to thicken and flavor gumbo, filé powder is added to a dish after it’s been taken off the heat since overcooking it can make it turn stringy.
The Dish On…
“The Ancestral Table: Traditional Recipes for a Paleo Lifestyle,” by Russ Crandall
In “The Ancestral Table,” home chef and blogger Russ Crandall (who blogs at The Domestic Man) combs through the pages of history and refines a selection of beloved traditional recipes, redeveloping them to complement an ancestral lifestyle. This stunning cookbook features more than 100 recipes that will help experienced and budding chefs alike create classic, familiar and overwhelmingly delicious feasts.
Food Quiz answer
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