Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, April 4, 1990 TAG: 9004040038
SECTION: EXTRA PAGE: E1 EDITION: METRO
SOURCE: BETH MACY STAFF WRITER
DATELINE: LENGTH: Long
An informal survey of five of the nation's largest food magazines was like talking to a cast of clones. When it came to analyzing food trends, they all said this:
Today's cooks are into simplifying and lightening - cutting down on both calories and preparation time. But they don't want to sacrifice taste.
"We're finding people tend not to make as much time during the week for their cooking, although they know so much about food, they won't just settle for a frozen dinner, either," said Zanne Zakroff, the director of the food department at Gourmet magazine.
"At the same time, they're turning into recreational cooks on the weekends, saving the more complicated stuff for special events and dinner parties."
Exemplifying the trend toward fast food (but not the McDonald's variety), each of the magazines feature some short-cut recipes, perfect for serving on a busy weeknight. Following is a sample of each:
Sausage and Red Bell Pepper Quiche\ 1/3 cup plus 2 tablespoons all-purpose flour
3 tablespoons cold unsalted butter, cut into bits
1 tablespoon cold vegetable shortening
1/2 teaspoon salt
3/4 pound hot or sweet Italian sausages, casings discarded and the meat chopped
2 red bell peppers, minced (about 1 1/4 cups) cups)
1/4 cup grated Cheddar cheese
2 tablespoons freshly grated Parmesan cheese
2 large eggs
1/2 cup heavy cream
3 tablespoons milk
In a bowl blend together the flour, butter, shortening and a pinch of salt until the mixture resembles meal, add 1 1/2 tablespoons ice water, and toss the mixture until the water is incorporated, adding more water if necessary to form the dough into a ball. Pat the dough into a 7 1/2-inch tart pan with a removable rim and bake the shell in the bottom third of a preheated 425-degree oven for 7 minutes, or until it is just golden.
While the shell is baking, in a large skillet cook the sausage with the bell peppers, covered, over moderately high heat, stirring and breaking up any lumps, for 7 minutes, or until the sausage is no longer pink and the bell peppers are soft, and drain the mixture, discarding the excess fat.
Transfer the mixture to a bowl, stir in the remaining salt, the Cheddar, and the Parmesan, and spread the mixture int he bottom of the shell. In a bowl whisk together the eggs, cream and milk, pour the egg mixture over the sausage mixture, and bake the quiche on a baking sheet in the middle of a preheated 425 oven for 15 minutes. Reduce the temperature to 350 and bake the quiche for 10 minutes more. Serves 2 as an entree.
- Gourmet magazine's "In Short Order" column.
\ Thick Red Pepper and Tomato Sauce\ 2 large garlic cloves
1 medium onion, peeled, quartered
1 pound red bell peppers
2 tablespoons olive oil
2 pounds firm, ripe tomatoes, halved, cored, seeded
2 tablespoons tomato paste
1 teaspoon dried basil, crumbled
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon dried red pepper flakes
Using the food processor's steel knife: With machine running, drop garlic through feed tube and process until minced. Scrape down sides of work bowl. Add onion to work bowl and chop finely using on/off turns. Transfer to medium bowl.
Remove skin from bell peppers using swivel-bladed vegetable peeler. Stand peppers up. Cut pepper sides off in 4 vertical slabs; discard core.
Using the food processor's medium slicer: Stand pepper sections up in feed tube, fitting closely. Slice using light pressure.
Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add onion and peppers and cook until onion is soft, stirring frequently, about 10 minutes. (Or in microwave: Place 1 tablespoon olive oil, onion and peppers in large microwave-safe dish. Cook, covered, on high, until soft, stirring occasionally, about 10 minutes.)
Using steel knife on processor: Chop tomatoes corasely in two batches, using on/off turns. Mix tomatoes, tomato paste, basil, sugar, salt and pepper flakes into bell pepper mixture in skillet. Cook over medium heat until thick, stirring frequently during last 15 minutes, about 50 minutes.
Remove from heat. Stir in remaining 1 tablespoon oil. (Or to microwave: mix tomatoes, tomato paste and basil into bell pepper mixture. Cook, uncovered, on high, until thick, stirring every 5 minutes, about 35 minutes. Mix in remaining 1 tablespoon oil, sugar, salt and pepper flakes.)
This recipe can be prepared four days ahead. Cover and refrigerate.
Bring to room temperature or reheat before serving over pasta, seafood, veal, chicken, lamb, egg dishes, eggplant or on pizza.
- from Bon Appetit's "Shortcuts with Style" column.
\ Broiled Flank Steak with Garlic, Ginger and Soy Sauce\ 1 teaspoon minced fresh ginger
3 garlic cloves, crushed through a press
1/3 cup soy sauce
2 teaspoons vegetable oil
1 1/3 pounds flank steak
In a large shallow baking dish, combine the ginger, garlic, soy sauce and oil. Add the steak to the marinade and let sit for about 10 minutes or longer, turning occasionally. Meanwhile, preheat the broiler.
In a large broiler pan, broil the steak 7 inches from the heat about 3 minutes per side for rare, 4 minutes for medium-rare and 5 minutes for medium. Baste the steak with the marinade once or twice as it broils. Transfer the meat to a cutting board.
Let the steak sit for about 5 minutes before slicing. Using a very sharp knife, thinly slice the steak on a diagonal against the grain. Serve hot with stir-fry vegetables and Oriental noodles.
- From Food & Wine's "Dinner for a Busy Weeknight" column.
\ Chicken Stew\ 1 9-ounce package frozen diced, cooked chicken
2 10-ounce cans low-sodium chicken broth
1 cup diced onion
2 cloves garlic, minced
1 14 1/2-ounce can no-salt-added stewed tomatoes, undrained
1 10-ounce package frozen sliced okra
1/4 teaspoon dried whole basil
1/4 teaspoon salt
1/4 teaspoon pepper
Combine chicken and broth in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 3 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat and simmer 10 minutes, stirring occasionally. Yield: 6 cups (about 137 calories per 1-cup serving).
Note: Substitute 2 cups diced, cooked chicken for 1 9-ounce package frozen diced, cooked chicken.
- from Cooking Light's "Fast Food" column.
\ Southwestern Bean Chili\ 2 medium onions, minced
1 medium garlic clove, minced
1 7-ounce can tomatoes, drained and chopped coarse
1/3 cup canned green chiles, drained and chopped coarse
1 tablespoon chili powder
2 teaspoons dried oregano
1/2 teaspoon ground cumin
2 16-ounce cans red kidney beans, undrained.
Bring 1/4 cup water to boil in a large skillet. Add onions and garlic; cover and simmer until onions soften, about 2 minutes. Stir in next 5 ingredients; bring to boil and simmer to blend flavors, about 10 minutes. Add beans; simmer until heated through, about 3 minutes. Serve immediately; four servings, 280 calories per serving.
- From Cook's "Fast Food/Light from Scratch" column.
by CNB