Rhymes describe Jewish dietary laws
DId you know that giraffe may be kosher, but never mongoose, slug or bat? A charming way to learn these and other facts about the Jewish dietary laws is to read a new book `D published by Kar-Ben Copies of Rockville. This tale in verse, called "Fins and Scales, A Kosher Tale," is by Deborah Uchill Miller and Karen Ostrove, both of New Jersey. It tells the story of Yoni Katz, who, for his 8th birthday, gets a check from his grandmother Kate and asks his parents what he should buy:
His folk were in an eating mood
and therefore only thought of food.
So Mom said, "Pick what you like best,
But it must pass the kosher test."
"Kosher?!! Please explain to me
Just what a kosher gift can be."
What follows is a trip through the markets of the Old City in Jerusalem as Yoni's parents point out what is and what isn't kosher. Look for the book at Jewish bookstores; or it may be ordered by calling (800) 4-KARBEN. You can also order by mail: Send check or credit card information to Kar-Ben Copies Inc., 6800 Tildenwood Lane, Rockville, Md. 20852. The paperback book costs $5.95 plus $2 for shipping and handling.
Attention dedicated foodies: Mark this in your calendar. Sometime around Thanksgiving, a branch of New York's renowned Dean & DeLuca specialty foods grocer will open at Georgetown Park in Washington, D.C. The store will occupy the 200-year-old, 17,700-square-foot Market House, which adjoins Georgetown Park at 3276 M St. Besides all the usual foods and a line of Dean & DeLuca products, the store will feature a coffee bar, a gelato and sorbet counter, and a fresh pasta station.
Will Greenwood devises new cuisine
Chef Will Greenwood, who got his start in Baltimore at the Cafe des Artistes and who is now executive chef at the Jefferson Hotel in Washington, D.C., is featured in April's Bon Appetit magazine. Mr. Greenwood has developed a culinary repertoire he calls the "new Virginia cuisine," with updated versions of Colonial-era recipes and of home-cooking recipes from his childhood.
;/ Here's a sample of Mr. Greenwood's cuisine:
Grilled smoked barbecued shrimp with grits cake
24 large shrimp in their shells
1/2 cup olive oil
salt and freshly ground black pepper to taste
1/2 cup white wine
3 tablespoons chopped shallots
1 tablespoon chili powder
1/4 cup heavy cream
1/2 cup butter, softened and cut into small pieces
2 tablespoons bacon fat
1 cup cooked grits
1 cup half and half
1 cup all purpose flour
2 eggs, lightly beaten
3 tablespoons sugar
5 teaspoons baking powder
Marinate shrimp in oil with salt and pepper overnight. Smoke by placing wet hickory chips over glowing coals at one side of a covered grill. Place the shrimp on the other side and cook until done. When cool enough to handle, shell the shrimp.
Heat the oven to 450 degrees. Place six 3- or 4-inch individual dTC tart pans in the heated oven for 10 minutes.
Combine the cake ingredients and beat until smooth. Add 1 teaspoon of bacon grease to each of the pans. Divide the batter into the heated pans and cook for 10 minutes, or until golden brown.
For the sauce, place the wine and shallots in a small saucepan. Cook over medium-high heat until almost dry. Add the chili powder and cream and reduce by one-half. Add the butter, bit by bit, whisking in one piece until melted before adding the next.
To serve, place a grits cake on each plate. Top with four shrimp and surround with some of the sauce.