Spring things


March 17, 2004|By Liz Atwood | Liz Atwood,Sun Staff

Spring is just around the corner. It's time for bright, bold colors and early season produce. And it won't be long before you'll be cranking up the grill. Here are some ideas to get you started.

A honey of a bake kit

Even Winnie the Pooh has spring fever with the release of a new video, Springtime With Roo. To mark the movie's release, Pillsbury is offering ready-to-bake Pooh cookie kits.

Each kit comes with 12 ready-to-bake sugar cookie dough rounds, a pouch of frosting and 12 images of Pooh, Tigger, Eeyore and Piglet.

FOR THE RECORD - The last digit of the telephone number to call for tickets to the IACP Foundation barbecue was omitted in Wednesday's Taste section. The correct number is 443-872-8686. The Sun regrets the error.

The kits are available in supermarkets and have a suggested retail price of $2.99.

A dish to toss together

Spring marks the return of salad season. The mildly bitter leaves of frisee, or curly endive, will add spice to a warm-weather salad such as this one from EVS Farms in Salinas, Calif. Serve with grilled salmon for the perfect dinner.

Simply toss together 8 ounces of cooked and slightly cooled penne pasta, 1 head of cleaned and chopped frisee, 1 cup of sliced mushrooms and 1 diced bell pepper. Whisk together 1/4 cup olive oil, 1/4 cup red-wine vinegar, 2 crushed cloves of garlic and salt and freshly ground pepper to taste. Pour over salad and toss. Top with 1 cup of crumbled blue cheese and 1/4 cup toasted chopped walnuts. Serves 6.

Per serving: 241 calories; 8 grams protein; 18 grams fat; 5 grams saturated fat; 14 grams carbohydrate; 2 grams fiber; 17 milligrams cholesterol; 256 grams sodium

A creative casserole dish

Think how springlike your table will look with a giant green or yellow bell pepper. Although it will be a while before you'll be able to pick peppers from your garden, Le Creuset, maker of enameled cast-iron cookware, has come up with pepper-shaped casserole dishes.

As with the company's other enameled cast-iron products, the pepper casserole heats quickly and keeps food hot. The dish sells for a suggested retail price of $100. For a list of stores where it is sold, visit www.lecreuset.com.

Cool refreshment

Never mind the robins. The surest sign that spring has arrived is Rita's Water Ice annual giveaway.

This Saturday, Rita's stores throughout the country, including 29 in Maryland, will give a regular Italian ice to anyone who stops by. The company expects to give away more than 500,000 cups during the event.

Visit www.ritasice.com for a list of Rita's locations.


* Learn to make Greek dishes 7 p.m. Saturday at A Cook's Table, 717 Light St. $50. At 7 p.m. Tuesday and March 30, learn low-carbohydrate cooking. $90 for the series, $47.50 for each class. Call 410-539-8600 for information on these and other classes.

* Make treats for your favorite pooch 2 p.m. Sunday at For the Love of Food in Reisterstown. $45. Call 410-833-5579 for information.

* Representatives of King Arthur Flour will hold free bread-baking seminars today and tomorrow. Learn about sweet dough from noon to 2 p.m. today, and artisan bread making from 7 p.m. to 9 p.m., both at the Holiday Inn Columbia, 7900 Washington Blvd. Tomorrow's classes will be held at Holiday Inn Select Baltimore-North, 2004 Greenspring Drive. The sweet-dough class will run from noon to 2 p.m. The artisan bread-making class will be from 7 p.m. to 9 p.m. Registration is not required. For more information, call 800-827-6836 or visit www.kingarthurflour.com.

* Enjoy barbecue pork and chicken and see celebrity chefs Bobby Flay, Jacques Pepin and Steven Raichlen compete to see who can make the best grilled pork loin at an event sponsored by the International Association of Culinary Professionals 6 p.m. April 23 at the Baltimore Museum of Industry. $85 for IACP members, $100 for nonmembers. For advance tickets, call 443-872-868 or e-mail IACPFBarbeque2004@hot mail.com.

The Dish welcomes food news and notes. Send to The 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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