Food for Thought: Great grapes
Grapes are the perfect snack –– crisp, sweet and only 90 calories per 3/4 cup serving. Grapes are also very juicy, making them a welcome source of hydration as outdoor activities and temperatures increase.
Grapes are always ripe and ready-to-eat with no peeling and no seeds. Plus, grapes of all colors are a delicious source of antioxidants and other polyphenols, and research suggests that grapes support heart health.
All grapes are fully ripe when they arrive at the supermarket. Simply look for plump grapes with pliable green stems. Once home, keep your grapes unwashed and refrigerated in a plastic bag until ready to use, then rinse with cold water and serve.
Fresh grapes also add color, crunch and a light touch of sweetness to snacks and meals. Toss them into yogurt, or nearly any kind of salad. Create grape and cheese skewers for an easy appetizer. For a cool summer treat, freeze your grapes: just rinse them, pat them dry and place them in the freezer for two hours. The result is like sweet bursts of sorbet.
Tip of the Week: Homemade mayonnaise
Mayonnaise is easy to make with a food processor or blender, and the homemade version tastes far superior to anything you can purchase. It is delicious used directly as a dressing, or it can be dressed up by the addition of other ingredients –– adding roasted garlic to the eggs (and, optionally, some prepared mustard at the end) will produce aioli; adding chopped pickles, capers, shallots and parsley at the end will give you a tartar sauce. Many more creative variations are possible, including the use of lime, orange or a tasty vinegar instead of the lemon juice.
Easy recipe: Grape Snack Bites
2 full graham crackers (to yield 8 small rectangles)
2 tablespoons plus 2 teaspoons low-fat cream cheese
8 seedless California grapes, sliced
Break each graham cracker into four small rectangles. Spread 1 teaspoon cream cheese on each cracker and top with sliced grapes. Serve immediately. Makes eight snack bites.
Did You Know?
During a power outage, a full freezer will stay freezing for about two days; a half-full freezer will stay for one day. Keep the door shut as much as possible. -- FoodSafety.gov
This classic emulsion produced by whisking egg yolks while drizzling in oil is often used as a salad dressing and as the basis for other sauces. What is it called?
A. French dressing
D. Tartar sauce
Answer is at bottom of column
Wise to the Word:Florentine
[FLOHR-uhn-teen, FLAWR-uhn-teen] Though Austrian bakers are credited with inventing these cookies, their name implies an Italian heritage. They're a mixture of butter, sugar, cream, honey, candied fruit (and sometimes nuts) that is cooked in a saucepan before being dropped into mounds on a cookie sheet and baked. The chewy, candylike florentines often have a chocolate coating on one side.
Number to Know
700: One slice of cheese pizza from the Costco food court is 700 calories.
The Dish On …
"Barbecue! Bible Sauces, Rubs and Marinades, Bastes, Butters and Glazes" by Steven Raichlen
Transform meats and seafood into world-class barbecue with the flavor foundations, wet and dry, that give grilled food its character, personality and soul. Chili-fired rubs, lemony marinades, buttery bastes and pack-a-wallop sauces, mops, slathers, sambals and chutneys. In over 200 recipes from around the globe, master griller Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from a simple steak to an exotic kebab. Includes a short refresher course in grilling and a step-by-step guide to building a signature sauce.
-- Workman Publishing Company Inc.
Food Quiz Answer
GateHouse News Service