For dessert pizzaFor the second year in a row, Lorraine's...


February 27, 1994|By Karol V. Menzie | Karol V. Menzie,Sun Staff Writer

For dessert pizza

For the second year in a row, Lorraine's restaurant in Owings Mills has won first place in the dessert pizza category from the National Association of Pizza Operators. Lorraine and Larry Denmark took top honors this year for apple and Cheddar pizza, a variation on their apple, walnut and Gorgonzola pizza which is noted for being a favorite with tenor Luciano Pavarotti.

"People eat apple pie with Cheddar," Ms. Denmark says. "This was just a take-off on that."

They'll be visiting the national Pizza Expo, sponsored by the trade group's Pizza Today magazine, in March to collect the award.

Meanwhile, apple and Cheddar pizza is going on the menu at Lorraine's, 9637 Reisterstown Road.

Fans of fiery food will be happy to know that "Pepper Joe" Arditi, the Norristown, Pa., producer or pepper seeds, has a new and expanded catalog.

To the Pueblo, Barney, Jamaican, and jelly-bean pepper seeds and pear tomato seeds he's offered in the past, Mr. Arditi has added mushroom, Peter, African Devil and Miracle Willie pepper seeds, as well as and Taps tomato seeds. Each packet includes 10 to 15 seeds, and prices range from $2.99 to $3.99 per package.

Besides the seeds, this year Mr. Arditi is offering a collection of six of his favorite recipes using hot peppers, including eggs in purgatory, tuna habanero and zucchini a la Pepper Joe.

For a free copy of the 1994 Pepper Joe catalog, which also contains growing and cooking tips, send a stamped, self-addressed business-sized envelope to Pepper Joe's, Inc., 1650 Pembroke Road, Norristown, Pa. 19403.

What do a couple of noted restaurateurs fix for family dinner at home? If you're Mark Peel and Nancy Silverton, formerly of Wolfgang Puck's Spago and now of Campanile Restaurant and La Brea Bakery in Los Angeles, you might have white bean soup and a warm mushroom sandwich, seared scallops with tomato vinaigrette, lamb stew, strawberry ice cream -- oh, yes, and you'd have three young children at home whose palates also need to be pleased.

The couple has collected 150 self-, kid- and company-pleasing recipes in "Mark Peel & Nancy Silverton at Home: Two Chefs Cook" (Warner Books, $24.95). There are tips, philosophy and recipes for breakfast, brunch, lunch, dinner and dessert. Here's a sample:

Fettuccine with leeks, walnuts and blue cheese

Serves 4 as main course, 6 as side dish

4 large leeks

1/3 cup extra-virgin olive oil

1/2 tablespoon coarsely ground black pepper

1/2 teaspoon coarse salt

2 teaspoons chopped fresh thyme

1 cup chicken broth

1 tablespoon lemon juice

1 pound dried fettuccine

1/2 cup coarsely chopped toasted walnuts

4 ounces dolce latte Gorgonzola, crumbled

Cut the leeks, leaving some of the green, about 8 inches long. Trim away the roots, cut lengthwise and wash well. Dry the leeks and cut into half-inch pieces.

In a medium skillet over moderate heat, heat 3 tablespoons of the olive oil and slowly saute the leeks with the pepper, salt and thyme. When the leeks are soft, stir in the remaining olive oil, chicken broth and lemon juice.

Cook the pasta in a large pot of boiling salted water until al dente, drain well, and add to the leek mixture in the skillet. Remove from the heat and quickly toss together, adding the walnuts and cheese. Transfer to plates and serve. If you love Chinese cooking but have trouble finding proper utensils and ingredients, you'll want to check out the new China Moon Catalog, from Barbara Tropp and her China Moon Cafe in San Francisco. Available items include "the Porsche of Chinese cleavers," "the last wok," "leaky ladles" (Chinese mesh spoons) and roasted Szechuan pepper salt, plus T-shirts and gift baskets. For a free copy of the brochure, call (415) 771-MOON, or fax a request to (415) 775-1409. Or write China Moon Catalog, 639 Post St., San Francisco, Calif. 94109.

Deadline for entries in the student essay contest on vegetarianism sponsored by the Vegetarian Resource Group of Baltimore is May 1, 1994. The contest is open to all students 18 and under; $50 savings bond prizes will be awarded in three age categories. The essay should be 2-3 pages long and may be based on research, interviews and/or personal beliefs. Send essays to The Vegetarian Resource Group, P.O. Box 1643, Baltimore, Md. 21203. Include name, home address, age, grade, school and teacher's name. For information, call (410) 366-VEGE.


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