Holy Cow's latest 'Cowtalog'There's something about cows...

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October 17, 1993|By Karol V. Menzie | Karol V. Menzie,Staff Writer

Holy Cow's latest 'Cowtalog'

There's something about cows, the idea of contented creatures meandering slowly across a pasture, that makes people feel comfortable -- and that accounts for the boom in cow-decorated household items available these days. Among hTC the more appealing collections is from Woody Jackson's Holy Cow, Inc. A new "Cowtalog" offers such placid pleasures as bovine-decorated lunch bags, place mats, mugs and sports bottles. Many feature reproductions of Mr. Jackson's striking paintings of cows. This year there are a number of dog-decorated items as well. The items are available in gift and specialty shops across the country. For a copy of the Holy Cow 10th Anniversary Cowtalog, send $1 for postage and handling to Holy Cow, Inc., P.O. Box 906A, 52 Seymour St., Middlebury, Vt. 05753.

Although it was early in the lightning political revolutions that swept the world a few years ago, Germany has been a little late in the "lightening" culinary revolution that began sweeping "classic" cuisine about 20 years ago. But in recent years, German chefs have begun to remake traditional favorites to be lighter on the palate as well as lighter in fat, calories and cholesterol. Testimony to their success is "The New German Cookbook," by Jean Anderson and Hedy Wurz (HarperCollins, $25). The book has more than 230 recipes, both contemporary and traditional, as well as chapters on "Germany Today," and "German Beers and Wines," as well as the recipes. There are no pictures, but the recipes are clear and each includes a little history. Here is a sample, which the authors note differs from traditional hot pots in taking only 30 minutes, not all day, to cook.

Bavarian sausage hot pot

Serves 6

1 pound cabbage, cored and sliced 1/2 -inch thick

2 medium-sized carrots, peeled and sliced 1/4 -inch thick

6 ounces green beans, tipped and snapped into 1-inch lengths

1 pound Maine or Eastern potatoes, peeled and cut into 1/2 -inch cubes

2 cups shelled fresh green peas or frozen green peas (do not thaw)

3 cups rich beef broth

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon freshly grated nutmeg

1 teaspoon caraway seeds

1 teaspoon dried leaf marjoram, crumbled

3/4 pound knackwurst or kielbasa, sliced 1/4 -inch thick

2 tablespoons coarsely chopped flat-leaf parsley

Place the cabbage, carrots, beans, potatoes, the fresh peas (if using), the broth, salt, pepper and nutmeg in a large heavy kettle. Set over moderate heat and bring to a boil. Adjust the heat so the broth bubbles gently, cover and cook without stirring for 20 minutes. Add the caraway seeds, marjoram, knackwurst and frozen peas (if using), and toss lightly to mix. Recover and simmer 10 minutes. Add the parsley, toss lightly and serve in soup plates with chunks of crusty bread.

It will be a gala weekend in Baltimore Saturday and next Sunday, with two great events taking place at the Inner Harbor.

"SPLASH!93, A Rain Dance for Our Rain Forest," will take place from 7:30 p.m. to 11:30 p.m. Saturday at the National Aquarium. This annual fund-raiser, sponsored by the Aquarium Advocates,

benefits the aquarium's rain forest exhibit and educational programs. More than two dozen Baltimore restaurants, including Tio Pepe, Sisson's, Kawasaki, Phillips and the Polo Grill, will supply dishes for guests to nibble, and music will be provided by the Rhumba Club. The cost is $75 per person, and dress is informal. For information or reservations, call (410) 576-3877.

*

Next Sunday, across the harbor, the Baltimore Museum of Industry is the site for "Bounty on the Bay," a celebration of Maryland food and wine. There will be food, music, a raffle and door prizes, demonstrations ranging from oyster shucking to net making to yarn spinning, and displays of products made in Maryland. The event takes place from 11 a.m. to 5 p.m. Admission is $6 for adults and $3 for children, and includes admission to the museum, at 1415 Key Highway. Call (410) 727-4808.

Short takes

* Call (800) 522-WINE for "It's a Great Time to be French," a free guide to French wine, with tips on matching French wines to popular foods, along with wine trivia. The guide will also be distributed in supermarkets and independent retail stores.

* Eddie's is celebrating 50 years as a Baltimore grocery institution, with in-store samplings, gifts and drawings at both locations. The store at 5113 Roland Ave., is 50 years old, and the new store, at 6213 N. Charles St., opened last fall.

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