Spring onions are in the...


April 17, 2002|By Liz Atwood | Liz Atwood,SUN STAFF


Spring onions are in the produce aisles ready to flavor a variety of salads and lightly cooked dishes.

The Vidalia Sweets are among the most famous of this kind of onion, but there is also the Texas SuperSweet, Grand Canyon Sweets, Maui Sweets, Walla Walla Sweets and Nu-Mex Sweets.

All of these onions have a higher water content than fall and winter storage onions. The water gives spring onions their mild flavor, but makes them more susceptible to bruising.

The National Onion Association advises storing spring onions in a cool, dry, well-ventilated place - not the refrigerator and not in plastic bags. Chopped or sliced onions can be stored in a sealed container and refrigerated for up to a week.

Socks aid in cleaning fruit, veggies

Sock it to your fruit and vegetables with Daybreak Designs' polyethylene scrubbers that clean your produce. Fruit and vegetables are dropped in the socks and rubbed under flowing water. Or, for larger jobs, the socks can be worn like a mitt. They also make handy colanders to clean and wash herbs and berries.

Fruit Sock and Vegetable Sock are available at Stebbins Anderson Co., 802 Kenilworth Drive in Towson, for $3.99 each.

Seeing stars

Chantal has new ceramic bakeware that Betsy Ross would have loved - star-shaped dishes in red, white and blue. The collection includes cup-size ramekins, one- and two-quart baking/serving dishes and serving plates. Prices range from $2.99 for a ramekin to $14.99 for a set of four plates. Available at fine specialty and department stores and by calling 800-365-4354 or by logging on to www.chantalcookware.com.

Cutting hours from risotto

Buitoni's new line of risottos is risotto without the wait. The 24-minute cooking time sure beats the hours it takes to make this popular Italian rice dish from scratch. Both the Tomato & Basil and Rosemary & Potato mixes are creamy and delicious with authentic flavor. They serve as perfect side dishes for family dinners. By adding meat and some vegetables, however, this risotto would easily become a tasty entree.

Both varieties contain 210 calories and are low in fat, although each has more than 800 milligrams of sodium per serving. They cost about $3.25 for 2 1/2 servings at local groceries.

- Joanne Morvay


Learn how to cook with herbs in a three-session workshop offered by Harford Community College. Classes are from 7 p.m. to 9 p.m. starting Monday and ending May 6 at Fallston Middle School. For more information, call 410-836-4376 or 410-879-8920, Ext. 376.

A Cook's Table will feature Corks chef Jerry Pellegrino serving exclusive wines from his cellar and some of his most sumptuous recipes 7 p.m. Monday and Roy's chef James Rosenberry preparing Pan-Asiatic dishes 7 p.m. Tuesday. A Cook's Table is at 717 Light St. For prices and reservations, call 410-539-8600.

St. John Lutheran Church in Brooklyn, 226 Washburn Ave., will hold an old-fashioned spaghetti dinner from 4 p.m. to 7 p.m. Saturday in the church social hall. $7 for adults, $3 for children. For more information, call 410-355-7295.

Dish welcomes food news and notes. Send to Dish, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail food@baltsun.com.

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