The Dish

THE DISH

September 29, 2004|By Liz Atwood | By Liz Atwood,Sun Food Editor

Table for one

Solo dining can be a challenge when recipes often make quantities that would feed the average American family, with leftovers to spare.

But the American Institute for Cancer Research has developed a new pamphlet with information on how to shop, prepare and store foods for one.

The group also suggests setting a table next to a window to enjoy the view, decorating with attractive dishes and a colorful tablecloth, and playing relaxing music.

To receive the free pamphlet, visit www.aicr.org or write to AICR, 1759 R St. N.W., P.O. Box 97167, Washington, DC 20090-7167.

A pear primer

How do you tell when a pear is ripe? With the exception of Bartletts, pears don't change color when they're ready to eat.

Here are some tips from the Pear Bureau Northwest on ripening and using pears:

Place hard, unripe pears in a paper bag or covered fruit bowl.

Check them each day by applying gentle pressure at the stem end.

Pears are ripe when the neck yields to the pressure.

Ripe pears will last three to five days in the fridge.

Have some overripe pears? Turn them into smoothies, soups or sauces.

For more tips, visit www.usapears.com.

Why stew about brew?

Adagio Teas, an online tea store, has introduced a new teapot that makes brewing loose-leaf tea sure and simple.

The pot features a filtering system that is activated once it is placed atop a cup. A valve at the bottom opens, releasing tea that's free of sediment while a mesh filter retains all the leaves.

The teapot is available at www.adagio.com for $15 for a 16-ounce pot, $19 for a 32-ounce container.

Hungry enough to eat a horse?

The Baltimore Opera Guild is remembering the famous horse race between Seabiscuit and War Admiral at the Pimlico Race Course in 1938 by offering tins of cookies in the shape of a horse's head.

The Maryland Seabiscuits are butter cookies with chocolate-dipped manes prepared by Gourmet Bakery in Baltimore.

The 5,000 limited-edition collectors tins cost $18.50 each and are available at Graul's Market in Ruxton and Mays Chapel; Top of the World Trade Center; and at www.baltimoreopera.com. Proceeds from the sales will benefit the Baltimore Opera Company.

EVENTS

Learn to make hearty, healthful Italian dishes in a series of cooking classes from 6:30 p.m. to 8:30 p.m. Oct. 13, 20 and 27 at Donna's in Columbia, 5850 Waterloo Road. $35 per class or $100 for the series. Call 410-659-5248, ext. 112, for reservations.

Get tips on how to stock your wine cellar 6 p.m. to 8 p.m. tomorrow at Bin 604 Wine Sellers, 604 S. Exeter St. $45 in advance, $55 at the door. Call 410-576-0444.

Learn to cook the way your great-grandmother did. The Carroll County Farm Museum, 500 S. Center St., Westminster, is offering lessons in cooking on a wood stove, 10 a.m. to 2 p.m. Oct. 13, and cooking over an open hearth, 9 a.m. to 1 p.m. Oct. 26. Cost is $25 for the stove lesson; $35 for the hearth lesson. Call 410-848-7775 or 410-876-2667.

Cook entrees from France's Provence and Normandy regions in a two-part class 7 p.m. Oct. 5 and 12 at A Cook's Table, 717 Light St. $110. Call 410-539-8600.

Explore wines from around the world in a seven-part class starting 7 p.m. Oct. 1 in downtown Washington. $260 for Smithsonian Institution members, $295 for non-members. Call 202-357-3030 or visit www.residentasso ciates.org for more information.

The 15th annual Taste of Bethesda will be held 11 a.m. to 4 p.m. Saturday in the Woodmont Triangle. Admission is free. Tickets will be sold on-site to those who want to taste foods from the 50 participating restaurants. Call 301-215-6660 or visit www.bethesda.org.

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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