NEWS

Food for Thought: Dining on the railroad

Staff Writer
Mount Shasta Herald

The Dish On …

“Dining on the B&O: Recipes and Sidelights from a Bygone Age” by Thomas J. Greco and Karl D. Spence

Passengers who dined on the Baltimore and Ohio during the heyday of American railroading received five-star service: white tablecloths, china, and silver; food cooked from scratch; and the undivided attention of skilled waiters. The B&O's cuisine won wide acclaim as the finest railway food in the country.

Captivated by the romance of the subject, Thomas J. Greco and Karl D. Spence combine many of the B&O's best recipes with historical photos to capture the elegance and charm of the dining car experience.

Greco and Spence made a quest of uncovering the original sources of these recipes, revisiting America's first institutional cookbook, “The Culinary Handbook” by Charles Fellows, and researching the B&O's own specialty collections of the 1940s and 1950s.

The recipes collected here invite readers to prepare the dishes enjoyed by thousands of rail passengers in years gone by.

Tip of the Week: Add celery root to your menu

Celery root, or celeriac, is routinely used in French cooking. This root is bypassed by many because of it unusual appearance of crevices and rootlets. When cooked well, this root evokes celery and parsley flavors.

For easier peeling, select roots that are the least knobby or ones that have the smoothest skin. If you do buy the roots with the tops, trim the stalks and save them for soups and stews.

The roots should be wrapped in plastic, stored in the refrigerator, and used within a week. Celery roots must be scrubbed, trimmed at the top and bottom, quartered, and then peeled before eating.

-- www.fruitsandveggiesmatter.gov

Easy recipe: Rice Krispie Treats

Children love cooking. Their first holiday recipe often is Rice Krispie Treats. It’s an easy, no-bake recipe ready to be personalized with edible decoration.

Ingredients:

1/4 cup margarine

10 ounces mini marshmallows

6 cups Rice Krispies or similar

Directions:

Melt margarine. Add marshmallows over low heat and stir until melted. Remove and add cereal, mixing to coat. Pack into a greased 13-by-9 inch baking pan. Cut when dried.

Option: Add 1/4 cup smooth peanut butter to melted marshmallows.

-- The Repository

Did You Know?

A major Dutch supermarket is phasing out eel products – a national delicacy – because the fish is endangered.

Critic's Cupboard: Athens Dessert Tartlets

Jennifer Mastroianni: Everybody needs some holiday dessert cheaters in their freezer. As in some already made yummies to pull out in case visitors drop by or to use as filler when your homemade desserts are not as plentiful as you planned.

Here’s a tip: Stock up on Athens' new tartlets. I invited a group of four gal pals over to taste test them, and everyone gave them a big thumbs up.

The tartlets come in a graham-flavored phyllo shell and are available in apple streusel, raspberry almond, strawberry white chocolate and turtle caramel.

No assembly or baking involved. All you have to do is let them thaw 10-15 minutes before serving.

-- The Repository

Food Quiz

Frank Epperson applied for a patent in 1923 for his new treat, what we now call an ice pop. Under what name was this treat patented?

A. "Frozen Ice on a Stick"

B. "Pop's Sicle"

C. "Epsicle Ice Pop"

D. “Popsicle”

(www.funtrivia.com)

Answer is at bottom of column

Wise to the Word: Adobo sauce

Americans know chili sauce as a catsup-like condiment made from tomatoes, red peppers and spices. It is sweet and mild in its Heinz bottled version.

Order chili sauce in Mexico and you will get adobo (ah-DOH-boh), a very hot sauce. Smoked, ground chipotle chilies are ground with herbs and vinegar.

Whole chipotle chilies often are packed in adobo. It is used as a meat marinade and a sauce flavoring for enchiladas and other dishes.

-- The Repository

Number to Know: 21

Grams of protein in 3 ounces of cooked ground lamb. – calorielab.com

From the Beer Nut’s Blog: No lobster taste in lobster beer

I love beer and I love lobster, so when I saw a beer named “Lobster Lovers Beer” last week, I couldn’t pass it up.

I really don’t know where the name came from. The beer was not lobster flavored, nor do I think it would have paired well with lobster. However, it did have a drawing of a woman’s back with a lobster on it.

The beer, brewed in Lithuania by Rinkuskiv Alaus Darykla, was a strong lager, coming in at 9.5 percent ABV. It wasn’t bad, and I’d drink it again if it didn’t cost $7.50 for a 16.9-ounce bottle.

The name really stood out, so I had to give it a shot. Have you ever bought a beer based solely on its name?

To read more from the Beer Nut, visit http://blogs.townonline.com/beernut/

Food Quiz Answer

C. "Epsicle Ice Pop"

GateHouse News Service