The Dish


July 28, 2004|By Liz Atwood | By Liz Atwood,Sun Food Editor

Ripe from the Orchard

This summer, Giant has introduced "Orchard Perfect" fruit at its 198 stores.

The line of summer fruit, which is exclusive to the grocery chain, is vine-ripened and picked when ready to eat. The fruit is then placed by hand into single-layer cartons to prevent bruising and shipped immediately at the ideal temperature. The line includes peaches, nectarines, pluots and plums.

You can try out some of those summer fruits with this frittata recipe from the California Tree Fruit Agreement:

In a heavy, ovenproof 10-inch fry pan, saute 1 clove of minced garlic and 1 small, thinly sliced onion in 1 tablespoon of olive oil until wilted. Add 6 ounces of fresh spinach and heat through. Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon of nutmeg.

Remove from heat. Pit and slice 2 large peaches or nectarines or three plums and arrange fruit slices on top of spinach mixture. In a mixing bowl, beat 6 eggs lightly with 2 tablespoons of water and pour over all. Sprinkle with 1 tablespoon basil leaves and 1/4 cup shredded munster cheese.

Bake at 325 degrees for 30 minutes to 45 minutes until set. Cut into wedges and serve. Makes 6 servings.

Per serving: 130 calories; 8 grams protein; 9 grams fat; 8 grams carbohydrate; 2 grams fiber; 150 milligrams cholesterol and 320 milligrams sodium - Analysis courtesy of the Calif. Tree Fruit Agreement

Sweet refresher

No need to stand in line at your local coffeehouse this summer. Nescafe has introduced Ice Java, a syrup that lets you make iced coffee at home.

Simply pour a couple of tablespoons into cold milk and add ice. Or, if a frozen drink is more to your liking, add the syrup to milk and ice and mix in a blender. Ice Java also can flavor milkshakes and ice cream.

The syrup sells for a suggested retail price of $3.49 for a container that makes about 20 drinks. Look for it at supermarkets and mass merchandisers.

A relish you'll relish

Bring the exotic taste of India to your dinner table with Trader Joe's India Relish. Made from a traditional Gujarat recipe of diced tomatoes and Indian spices, this multipurpose spread was developed by one of Trader Joe's own buyers.

The condiment is a tantalizing blend that progresses from a curry taste to a slight ginger flavor, to a finish of mild heat, with a consistency that's closer to chutney than traditional relish. It also contains black mustard seeds and cayenne pepper.

Try it brushed onto grilled bread, mixed with couscous or rice or even spread on grilled meat and seafood. India Relish also works as a dipping sauce for finger foods and pita chips.

India Relish is available in 10-ounce jars for $2.79 each at

Rudy's chef to show how Maryland does seafood

Chef Rudy Speckamp of Rudys' 2900 restaurant in Finksburg will represent the state of Maryland in the 2004 Great American Seafood Cook Off in New Orleans.

Speckamp will be one of 16 chefs from across the country to compete this Saturday in the event that is part of the Louisiana Foodservice Expo.

The chefs and their assistants will make dishes that represent seafood in their state. Speckamp will prepare three crab dishes and a rockfish dish.


Enjoy vintage wines from Australia to Europe 6 p.m. to 8 p.m. Aug. 19 at Bin 604 Wine Sellers, 604 S. Exeter St. $29 in advance, $35 at the door. Call 410- 576-0444.

Charleston chef Cindy Wolf is offering a Treasures of the Bay tasting menu from now until the end of August with a portion of the sales going to the Chesapeake Bay Foundation. The menu includes crab soup, crab cake, rockfish and strawberry shortcake. The cost is $79 per person; $117 with wine pairings. For more information, call 410- 332-7373.

Learn to make fast Mediterranean dishes 6:30 p.m. Aug. 4 and 11 at Donna's in Columbia, 5850 Waterloo Road at Snowden River Parkway. $35 per class. Call 410-659-5248, Ext. 112.

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