05/07/2007

Cook's Corner

Local cook's recipe published in annual collection

Traverse City woman in Taste of Home book

A recipe from Cori Oakley of Traverse City is included in the new "Contest Winning Annual Recipes 2007” cookbook from Taste of Home.

In the book, Oakley describes her Rosemary Garlic Braid as an "attractive, flavorful bread (that) pairs nicely with a variety of soups and main dishes. It also makes a delicious grilled ham and cheese sandwich. I created the recipe when I wanted to use up the fresh rosemary in my garden.”

Rosemary Garlic Braid

• 5 whole garlic bulbs
• 2 t. olive oil
• 1/4 c. minced fresh rosemary or 4 t. dried rosemary, crushed
• 1 T. chicken broth
• 9 to 9&1/2 c. bread flour
• 1/2 c. sugar
• 3 packages (¼-oz. each) quick-rise yeast
• 3 t. salt
• 1&1/2 c. milk
• 1 c. water
• 3/4 c. butter, divided
• 1 egg
• 1&1/2 t. garlic salt

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic heads, leaving root end intact. Place cut side up in a small baking dish. Brush with oil; sprinkle with rosemary.

Cover and bake at 425° for 30 to 35 minutes or until softened. Cool for 10 minutes; squeeze softened garlic into a bowl. Add broth; lightly mash.

In a large mixing bowl, combine 3 c. flour, sugar, yeast and salt. In a saucepan, heat milk, water and 1/2 c. butter to 120° to 130°. Add to dry ingredients; beat just until moistened. Beat in egg and garlic paste until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about six to eight minutes. Cover and let rest for 10 minutes.

Turn dough onto a lightly floured surface; divide into thirds. Divide each portion into three pieces; shape each into an 18-inch rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 350 degrees for 15 minutes. Melt remaining butter; add garlic salt. Brush over bread. Bake 10 to 15 minutes longer or until golden brown. Remove from pans to wire racks to cool. Yields three loaves.

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Anyone who grew up in Detroit, along with a lot of other people, know Sanders products. Well, a delightful package arrived in the mail the other day to remind us that they are alive and well and operating under Morley Brands out of the Detroit area. Besides sending several jars of topping — Bittersweet Fudge, Cinnamon Pear Caramel and Milk Chocolate Hot Fudge — the company sent delectable boxes of chocolates, including milk chocolate caramels and mint smoothies. Not a trace of chocolate remained after the boxes got passed around here.

These items and other Sanders products including a wide variety of candies and toppings, gift boxes and baskets, along with Sanders original Bumpy Cake, which also comes in a strawberry version, colonial buttercream cake and old-fashioned caramel cake are all available for home delivery or gift-giving now. For a catalog, call (800) 651-7263 or visit the Web site, www.sanderscandy.com.

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One of the highlights of Manistee's Celebrate Women Festival is "Lunch with Heloise” in the Three Fires Conference Center on Saturday. Her syndicated column, "Hints from Heloise,” runs seven days a week in more than 500 newspapers around the globe.

A buffet lunch will be served at noon, with a presentation from Heloise at 1 p.m. Tickets are $25 and include lunch, available at www.starticketsplus.com.

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Senior citizens who are homebound can enjoy a picnic lunch from the Northwestern Michigan College Barbecue thanks to the Grand Traverse County Commission on Aging, who again has volunteered to coordinate the effort. Since the delivery program's inception in 1998, more than 1,500 barbecue meals have been delivered.

The 51st annual NMC Barbecue is Sunday, May 20, from 11 a.m. to 5 p.m. Any senior citizen who is homebound and lives within five miles of the Traverse City city limits may receive a barbecue meal delivered through the combined efforts of the Commission on Aging, Traverse City Police Department and community volunteers.

Tickets for the meal are $5 and must be purchased in advance through the Grand Traverse Commission on Aging by 5 p.m. May 16. Meal delivery is available between 11:30 a.m. and 1:30 p.m. To place a reservation, homebound seniors may call 922-4688.

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The following dip recipe comes from The Baltimore Sun Recipe Finder. It's easy to make; just throw all of the ingredients except the chopped shrimp in the food processor, then mix in the chopped shrimp by hand at the end. Serve with crackers or raw veggies.

Shrimp Dip

• 2/3 c. mayonnaise
• 8 oz. cream cheese, softened
• 1/2 c. finely chopped celery
• 1/2 c. finely chopped onion
• 1/2 t. Old Bay Seasoning
• 1 t. lemon juice (optional)
• Salt and pepper to taste
• 2 6-oz. cans tiny deveined shrimp, rinsed and drained, chopped fine

Mix all ingredients well, except the shrimp. When smooth, add the shrimp and combine. Chill well before serving. Makes two cups.

Per tablespoon: 68 calories, 3 g protein, 6 g fat, 2 g saturated fat, 0 g carbohydrate, 0 g fiber, 32 mg cholesterol, 182 mg sodium

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From The Washington Post came this item offering a suggestion for using up leftover pasta. It's a common way that Italian families use up their leftover macaroni, as well.

Cookbook authors Margaret Fox and John Bear have devised an easy recipe for using cooked pasta in a frittata, essentially an Italian omelet. They say any variety of noodle will do. This makes one serving.

• 1 T. olive oil
• ½ c. finely chopped onion
• 2 oz. pasta, cooked and chilled
• Salt and freshly ground black pepper
• 2 large eggs, beaten
• 1 T. grated dry cheese (such as Parmesan)

Heat the oil in a medium nonstick pan over medium-high heat. Add the onions and saute until golden, about 6 minutes. Transfer the onions to a small plate, leaving as much oil as possible in the pan. Set the onions aside.

Add the pasta to the skillet, then season with salt and pepper and cook over medium heat until golden brown and crunchy. Return the onions to the pan. Mix well. Add the eggs, making sure they cover the noodles. Sprinkle the cheese over the eggs.

Cover the pan and reduce heat to low. Cook for 1 minute. Remove the lid and place a large plate over the pan. Carefully flip the pan so the frittata lands on the plate. Return the pan to the stove and slide the frittata back into the pan to cook the other side for 1 minute.

— Recipe from Margaret Fox and John Bear's "Morning Food” (Ten Speed Press, 2006, $19.95)