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Wednesday, July 4, 2001
Outside the box

In the kitchen with...

   B.J. Seal, who just opened Bernard’s with his wife, Alana, is so busy with his new eatery that he has no time to cry over cutting onions.
   Peel and refrigerate them for one to two days before you need them, he said, and you will have a no-more-tears formula for slicing success.
   Seal prefers yellow onions. "They’re less expensive and they taste better," he says. "I almost never use white onions, but I’ll use a purple onion in something like a potato salad."

   Quick bite

   Green Giant Roasted Potatoes with Garlic & Herb
   Things looked bad when we opened the box, and it went downhill from there. Granted, this is intended to be a side dish, but shouldn’t there be a dish? Those of us lazy enough to eat frozen food expect our meals to include disposable cookware, but this one had to be squished out of the plastic bag into a bowl. We should have left it in the bag. The insanely salty (32 percent of a day’s sodium in a side dish?!) garlic and herb seasoning did nothing for the powdery-tasting potatoes.

   Grow your herbs
   For some cooks, fresh herbs are the only way to go. Save money by growing these low-maintenance flavor-boosters at home.

Generally easy-going herbs can be container plants indoors or out, or can be tucked in the garden. Check the label to see which prefer sun and which want things on the shady side.

Most herbs transplant well, but seeds may offer more variety and possibly more success. This is especially true for dill, parsley and cilantro.

Once planted, don’t fuss with your herbs; just keep the weeds out. In sunny areas, simply putting black plastic down around plants will trap and kill weeds.

To grow more, pick more. Harvesting herbs encourages growth and higher yields. Fertilize container plants several times a year. Garden herbs rarely need fertilizer.
   Source: Meridian Vineyards

   Web site of the day
   www.breadworld.com
   Go ahead, let the Fleischmann’s Yeast folks make a bread-baking fool out of you. This site includes recipes for novice and experienced bakers as well as breads for conventional ovens and bread machines. Beginners using an oven can try treats like pumpkin raisin batter cake; those with machines might try onion herb focaccia.


Share recipe ideas and cooking tips in the Recipe forum. (Registration required, but it is free.)

The healing cook
Cookbook author Nina Simonds thinks that our healthy foods should also taste delicious.

Divine Cakes
Create new exciting desserts, plus tips on making great birthday cakes from scratch.

Rethinking Pork
Think you know all about pork. Think again. Plus great tips on creating Creme Brulee.

Baklava
The word alone sounds gooey, delicious and mysterious as it dances across your tongue.

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