Local chefs tackle hunger

TIDBITS

April 09, 1995|By Karol V. Menzie

Share Our Strength's Taste of the Nation presents a wine- and food-tasting event with a Western theme from 6 p.m. to 10 p.m. April 18 at Exhibition Hall at the Maryland State Fairgrounds in Timonium. Thirty local chefs will be offering food, including Ashley Sharpe of Piccolo's, Holly Forbes of the Harbor Court Hotel, Harold Marmelstein of the Polo Grill, Nancy Longo of Pierpoint and Rudy Speckamp of Rudys' 2900. Local wineries will also be represented. Proceeds benefit hunger relief.

Tickets are $50 in advance, $60 at the door. Call (410) 547-8480 or (410) 833-9123.

Winning leftovers

One problem with traditional "menu" cookbooks is that they have you roasting a chicken one night, then serving salmon fillets the next, then veal chops, and wait a minute, what about the leftover chicken? Andrew Schloss and Ken Bookman have solved that problem with a new book called "Dinner's Ready: Turn a Single Meal Into a Week of Dinners" (William Morrow & Co., $22).

There are 52 menus, each starting with the Sunday dinner; ingredients in the Sunday meal then contribute to four other entrees, for the rest of the week. For instance, a Sunday dinner of baked fish Provencale, roasted garlic potatoes and roasted vegetables vinaigrette contributes to later entrees of spicy sweet Creole fish cakes, smoky spinach salad, Mediterranean braised lamb, and turkey, potatoes and sweet onions.

Here's a sample recipe:

Baked Fish Provencale

Serves 4

2 tablespoons olive oil

1 medium onion, chopped

4 stalks fresh fennel, diced

1 teaspoon herbes de Provence (available at spice racks in grocery stores)

4 cloves garlic, finely chopped

15 plum tomatoes, diced (about 3 pounds)

1 cup orange juice

1/4 cup chopped basil leaves

2 pounds orange roughy fillets

salt and pepper to taste

8 anchovy fillets, finely chopped

Heat oven to 375 degrees.

Heat 1 tablespoon of the olive oil in a large skillet or saucepan and saute the onion and fennel until softened, about 3 minutes. Add the herbes de Provence and garlic and cook 1 minute more, stirring constantly. Add the tomatoes and stir until the tomatoes soften and release their moisture, about 3 minutes. Add the orange juice and basil and bring to a boil. Remove from heat.

Meanwhile, rub the fish fillets with salt and pepper. Brush the remaining oil in a baking dish just large enough to hold all the fish in a single layer. Arrange the fish in the dish and sprinkle the anchovies over the top.

Reserve 3 cups of the tomato sauce. Spoon the remaining sauce over the fish, and bake for 20 minutes, or until fish flakes to gentle pressure. Reserve a third of the fish (about 2 3/4 cups), broken into flakes, and serve the rest in large pieces.

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