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The Holland Sentinel | hollandsentinel.

com Monday
May 17, 2010

CONTACT US Features Editor Lori Timmer • (616) 546-4262 •

Market basket
in-season items to look for at the
▼ Holland Farmers Market this week
The Holland Farmers Market in downtown Holland opened for the season Wednesday. Hours of the market are 8
COMMUNITY a.m. to 4 p.m. Wednesday and Saturday. For more information about the market, visit www.hollandfarmersmarket.
BAND CONCERT com. Here are some recipes using ingredients available this week.
— Lori Timmer

WHEN: 7:30 p.m.

WHERE: Zeeland City Side Middle School
Lokers Auditorium, 320 E. Main Street, GREENS RADISHES
AUDITIONS 1/4 cup sliced green onions
WHEN: 6 to 9 p.m. 3 cups baby 1/2 (8 ounce) can sliced water chestnuts,
WHERE: Allegan High School Event Center, greens drained and halved
550 Fifth Street, Allegan 1/4 cup wal- 1/3 cup reduced-fat mayonnaise
INFO: (269) 808-3906 nuts, 1 tablespoon lemon juice
shelled 1 tablespoons dry ranch salad dressing mix
2 table- 1/2 cup thinly sliced radishes
LIST YOUR EVENT spoons In a bowl, combine the cauliflower, onions and water chestnuts.
Submit information in written form via bal- In a small bowl, combine the mayonnaise, lemon juice and salad
e-mail to samic dressing mix. Pour over vegetables; toss to coat. Cover and chill for at least
com or fax to (616) 393-6710. No vinegar 2 hours. Just before serving, stir in radishes.
changes by phone. 1 table- —
olive oil GREEN ONIONS
1 tablespoon shallot, minced GREEN ONION TEASERS

Rice a delicious
2 ounces Gorgonzola cheese, crumbled
1 ripe pear, cored and stemmed 1 lb. bacon, cooked and crum-
Wash and spin-dry the baby greens. Set bled

foundation aside. Lightly toast the walnuts in a small

saucepan over medium heat. Combine vin-
egar, olive oil and shallot to make dressing.
2 bunches green onions, sliced
Dash of pepper
3/4 cup mayonnaise
Toss greens with the dressing and crumble 1 loaf sandwich bread, crusts removed
EVERYDAY FOOD the Gorgonzola over the top. Combine first 4 ingredients, mixing well. Cut each
Place the pear in a 300°F oven for 5 min- slice of bread into 4 triangles, and toast on both
Start thinking of rice as the foundation utes to warm. Slice warm pear into wedges, sides. Spread about 1 teaspoon green onion mixture
for many delicious dishes. This recipe is arrange on top of salad and serve. on each triangle. Makes about out 5 1/2 dozen.
so simple, you’ll cook a perfect pot of rice — CD Kitchen —
every time.



ACTIVE TIME: 5 minutes. 1 lb. rhubarb, cleaned, cut into 1 bunch asparagus, trimmed, cut into 1 inch pieces
TOTAL TIME: 30 minutes. 1-inch pieces 1/2 cup canola oil for frying
This recipe calls for 3 parts water to 2 parts rice, 1/3 cup sugar 1 egg
which is less water than most package instruc- 2 tablespoons water 1 cup coarsely crushed buttery round crackers
tions call for but will result in perfect rice in a 1/2 cup thawed , frozen Bring about 2 inches of water to boil in a saucepan. Add the aspara-
shorter amount of time. Be sure to use long- Strawberry Crème non- gus, and cook for about 3 minutes. Drain, and pat dry.
grain, not converted, rice. dairy topping Heat enough oil to cover the bottom of a large heavy skillet over
In a medium pot, bring 3 cups salted water to Toss rhubarb with sugar medium to medium-high heat. Whisk the egg in a small bowl, and
a boil. Add 2 cups long-grain white rice and in medium saucepan. Add place the cracker crumbs in a separate bowl.
stir. Return to a boil; cover and reduce to a sim- water; cover. Cook on medi- Dip the asparagus pieces into the egg, and then coat with cracker
mer. Cook until rice is tender, about 15 minutes. um heat five minutes or until crumbs. Fry in the hot oil until golden. Turn fre-
Remove pot from heat and let stand, covered, rhubarb is tender. Cool slightly. quently for even cooking. If they are browning
about 5 minutes. Fluff rice with a fork and Top with strawberry non-dairy too quickly, reduce the heat a little. Drain on
spread on a rimmed baking sheet to cool. topping. Refrigerate any leftover a paper towel-lined plate before serving.
dessert. —
See RICE, A8 —

Easy tiramisu is perfect pick-me-up

BY CHEF ANGELA D’URSO ally translates to “pick me up.” there is no baking involved, not to use instant espresso
GateHouse News Service Traditionally, tiramisu just some mixing, dipping and powder; it tends to have a bit-
is made up of espresso and layering. Since it’s so easy, it’s ter, unpleasant taste. Be sure to
Spring is here, and the leaves liquor-soaked lady fingers lay- a great dessert to make with use pure vanilla extract rather
are blossoming on trees and ered with a rich mascarpone kids. I remember my mom than imitation — it makes a
flowers are bringing an assort- cream that is finished with a would have me soak the lady huge difference. Lastly, use a
ment of colors to our gardens. dusting of cocoa. This tradi- fingers for her while she would liquor that you would drink as
These are the first signs spring tional Italian dessert became layer them carefully over the a cordial, not something that is
has arrived and summer is on popular in the United States in fluffy cream. so strong you quiver as you sip
its way. After all the gray winter the late 1980s and has been a There is no secret to tira- it. Some of the best recipes in
skies and bitter cold, spring is favorite ever since. misu; it just needs good-qual- the world use few and simple
my pick-me-up, and thinking The best part about tiramisu ity ingredients. Here are some ingredients, but they are pure
of this automatically makes me is that it’s truly one of the easi- tips: Use real brewed espresso and true, and it truly makes
think of my all-time favorite est desserts to make. It only and sweeten it to taste with GateHouse News Service
dessert: tiramisu, which liter- contains a few ingredients, and sugar while it’s still warm. Try See TIRAMISU, A8

EXTRA Larry King to interview Mick

Jagger this week SUBMIT YOUR
LOS ANGELES | Mick Jagger is going to GRADUATION

be jamming with Larry King this week.

CNN released that King will interview
the Rolling Stones singer about his career, Graduation is a milestone that marks the end of one phase of
the re-release of the Stones’ album “Exile life and represents new beginnings. Be sure to share photos
on Main Street” and the new documentary, of graduation day and your graduate with the community.

“Stones in Exile.”
SUBMIT PHOTOS to Features Editor Lori Timmer at lori.tim-
The “Larry King Live” interview with Jag- by June 16, and we’ll run them
ger will air 9 p.m. Tuesday. online at
— The Associated Press