Food for Thought: Learn to prepare tapas

Staff Writer
Mount Shasta Herald

The Dish On …

“The Book of Tapas” by Simone Ortega and Inés Ortega

Tapas are appetizing little dishes of bite-sized food, usually eaten before or after dinner, and it has become a Spanish way of life.

"The Book of Tapas" presents a complete guide to this convivial way of eating with more than 250 easy-to-follow recipes that can be served with drinks in typical Spanish style or combined to create a feast to share with friends.

The recipes are simple to prepare in any kitchen and yet utterly authentic, enabling any aspiring cook to make their first attempt at cooking Spanish food, or helping more experienced cooks to expand their repertoire.

Also included in this book are modern tapas recipes from some of the world's best-known tapas chefs.


Easy recipe: Ice cream fruit bars

Fruit bars will be flying out of your freezer this summer. You can make ice cream ones easily:

Ice Cream Fruit Bars


1 6-ounce can frozen fruit juice

1 6-ounce can water

1 pint vanilla ice cream


Mix thoroughly in a blender. Pour into cups and freeze or use molds and sticks.

Makes 6.

-- The Repository

Tip of the Week: Prevent barbecue-induced heartburn

Spicy, fatty foods can aggravate heartburn, which means grilled goodies can translate to post-barbecue blues for lots of folks.

Follow these tips from gastroenterologist Dr. Michael Rahmin of New York.

- Don’t overdo it. Smaller, more frequent meals help optimize the digestive process. Eating big portions can put more pressure on your stomach and lead to heartburn.

- Watch out for triggers. Barbecue alternatives to consider include lower-fat dogs instead of traditional beef hot dogs, or making your burgers with lean ground turkey.

- Keep your medicine cabinet stocked with heartburn relief that you know helps.

Did You Know?

Scientists in Finland have found that cheese boost the immune system of the elderly by acting as a carrier for probiotic bacteria.

Works Well: Bargain truffles mixed with sea salt

Truffles normally sell for more than $20 an ounce. You can get a truffle flavor for about $6 an ounce via truffle salt. These are 10 percent finely cut truffles in sea salt.

Casina Rossa’s product is made from black summer truffles from Umbra, Italy, and sea salt from the caves at Emilia Romagna. It costs $7 an ounce. FungusAmongUs takes the prize for best name with lowest cost — $4.18 an ounce.

-- The Repository

Food Quiz

This herb has seeds that can be used whole or powdered for aromatic dishes, roots that can be cooked as a vegetable and fresh green leaves that are essential in Thai cookery.

A. Basil

B. Parsley

C. Coriander

D. Chervil


Answer is at bottom of column

Wise to the Word: White chocolate

This is one of many cooking terms that are totally misleading. Let’s be real. There is no chocolate, not a drop, in white chocolate.

It gets its flavor from cocoa butter, and that’s where the chocolate connection occurs. This produces a hint of chocolate flavor and aroma.

The butter is blended with milk and sugar to form a creamy candy base.

-- The Repository

Number to Know: 68

Grams of saturated fat in a Cold Stone PB&C milkshake, made with peanut butter, chocolate ice cream and milk. -- Cold Stone Creamery

From the Beer Nut’s Blog: Cans, cans everywhere

It seems more and more brewers are joining the craft beer can revolution.

It’s a great idea; cans take up less space and are lighter. Plus, the can doesn’t negatively affect the taste, and it protects the beer from its enemy – light. The sound of a can opening is also strangely satisfying.

A new website,, is a fantastic database on what beers are currently canned, and which ones plan to be.

Some breweries that will start canning beers include Avery, Anderson Valley, Harpoon, Boulder, Coastal Extreme and Cisco.

What do you think about canned beer? Do you think there’s any style that wouldn’t work in a can?

To read more from the Beer Nut, visit

Food Quiz Answer

C. Coriander

GateHouse News Service