Seasonal salsa


September 15, 2004|By Liz Atwood | Liz Atwood,Sun Food Editor

Make the most of fall flavors with this easy recipe from the JNA Institute of Culinary Arts in Philadelphia.

Preheat oven to 375 degrees. In a large bowl, toss 8 chicken thighs with 1 tablespoon of olive oil, 1 teaspoon of paprika, 1 teaspoon of salt and 1 teaspoon of black pepper. Place chicken in a roasting pan, skin side down. Roast 20 minutes.

Turn thighs over and roast an additional 20 minutes or until chicken is browned and cooked through, with an internal temperature of 180 degrees.

While the thighs roast, make a fall fruit salsa by combining 3 ripe, coarsely diced pears; 4 ripe, coarsely diced plums, 1/4 cup dried cranberries, 1/4 cup finely chopped red onion, 1/2 cup diced red pepper; 1 seeded and minced jalapeno pepper, 3 tablespoons minced basil, 1 teaspoon sugar, 1/4 teaspoon cinnamon, 1 tablespoon balsamic vinegar, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Mix gently and set aside at room temperature.

To serve, place thighs on serving platter, spoon salsa over each thigh. Serves 4.

Per serving: 520 calories; 27 grams fat; 6 grams saturated fat; 39 grams carbohydrate

-- Analysis by the National Chicken Council and U.S. Poultry and Egg Association

Bound for the book festival

The Baltimore Book Festival this weekend promises not only good books, but good eats.

Among the cookbook authors scheduled to appear with tasty recipes are White House pastry chef Roland Mesnier, local chef and author John Shields and authors Mark Scarbrough, Bruce Weinstein, Peter Berley and Susie Quick.

The festival will be held at Mount Vernon Place from 5 p.m. to 9 p.m. Friday and 11 a.m. to 7 p.m. Saturday and Sunday. For more information, call 877-BALTIMORE or visit www.baltimore

Whistles while it works

Take the risk and guesswork out of boiling water in a microwave. Here's a gadget from Progressive International Corp. that whistles when the water is ready.

The Micro Kettle has a 2-cup capacity designed for heating water for coffee, tea, instant soups, oatmeal and other hot foods. The built-in whistle sounds when steam is released through the lid -- just like a stovetop teakettle.

The Micro Kettle has a suggested retail price of $9.99 and is available at Bed, Bath and Beyond stores. For more information, call 800-426-7101.

New wave of shellfish products

Chicken of the Sea used to mean tuna. But the company has come up with a line of single-serve, ready-to-eat pouches of crab, shrimp, clams, smoked oysters and imitation crab.

The shellfish line follows on the company's pouches of tuna, which were introduced in 2001, and pouches of salmon, introduced in 2002.

The shrimp, clams, crab and imitation crab come in 3.53-ounce pouches. The smoked oysters are available in a 3-ounce pack. Prices range from $1.49 to $2.99 a pouch. For more information, visit


* Learn basic cooking techniques at A Cook's Table. The three-session series "How to Boil Water" begins Sept. 23 and continues Sept. 30 and Oct. 7. Classes are at 7 p.m. at 717 Light St. $145. Call 410-539-8600.

* Learn to recognize wines of France with wine expert Tony Foreman 1 p.m. Saturday at the Charleston restaurant, 1000 Lancaster St. $39. Call 410-576-0444.

* Master the art of a great sauce from 7 p.m. to 9 p.m. Sunday at Williams-Sonoma, 1725 Annapolis Mall, Annapolis. $40. Call 410-266-3221.

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

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