Wednesday, August 29, 2007
Tuesday, August 28, 2007
O-ku-ra!
Spice-stuffed okra
Tuesday, August 28, 2007
Vegetarian recipes from recently released cookbooks:
"Modern Indian Cooking," by Hari Nayak and Vikas Khanna (Silverback Books, 2007)
[Cover image left courtesy of amazon.com]
"Modern" means "fusion" in this new book of Indian-inflected cuisine. Hari Nayak and Vikas Khanna use materials not traditionally connected to Indian cuisine and integrate quintessential Indian spices into different dishes from around the world. But if there's anything predictable about the recipes in this book, it's that they're layered with complex flavors. Spice lists run long, but vegetarian options are plentiful.
-- Evelyn Shih
* * *
Spice-stuffed okra
* 1 tablespoon ground coriander
* 1 teaspoon ground cumin
* 1 teaspoon mango powder
* 1 teaspoon ground fennel seeds
* ½ teaspoon ground turmeric
* ½ teaspoon garam masala
* ½ teaspoon ground paprika
* ½ teaspoon chili powder
* Salt to taste
* 1½ pounds fresh tender okra, rinsed and patted dry
* 3 tablespoons vegetable oil
* 1½ teaspoons cumin seeds
* 1 large onion, cut in half lengthwise and thinly sliced
* 1 large tomato, coarsely chopped
In a small bowl, mix together the first eight spices and salt.
Remove the ends of the okra stems and discard. Make a long slit on one side from the stem down, stopping ½-inch from the tip. Stuff ½ teaspoon of the spice mixture into each okra pocket. Reserve any leftover spice mixture.
Heat 2 tablespoons of oil in a flat, non-stick skillet and add the cumin seeds. They should sizzle on contact with the hot oil. Quickly add the onion and cook, stirring, over medium-high heat until golden. With a slotted spatula, transfer to a bowl, leaving behind any oil.
Lay the stuffed okra in the skillet in a single layer. Drizzle the remaining 1 tablespoon of oil on top and cook over medium-low heat, turning the pieces very carefully, until golden brown. Scatter the cooked onions over the okra and then add any leftover spices. Mix carefully and cook over medium-low heat, turning occasionally, about 5 minutes. Transfer to a serving platter.
Add the tomato to the skillet and cook over high heat until wilted and coated with any spices left in the skillet, about 2 minutes. Transfer to platter and serve.
Servings: 6.
Copyright © 2007 North Jersey Media Group Inc.
Tuesday, August 28, 2007
Vegetarian recipes from recently released cookbooks:
[Cover image left courtesy of amazon.com]
"Modern" means "fusion" in this new book of Indian-inflected cuisine. Hari Nayak and Vikas Khanna use materials not traditionally connected to Indian cuisine and integrate quintessential Indian spices into different dishes from around the world. But if there's anything predictable about the recipes in this book, it's that they're layered with complex flavors. Spice lists run long, but vegetarian options are plentiful.
-- Evelyn Shih
* * *
Spice-stuffed okra
* 1 tablespoon ground coriander
* 1 teaspoon ground cumin
* 1 teaspoon mango powder
* 1 teaspoon ground fennel seeds
* ½ teaspoon ground turmeric
* ½ teaspoon garam masala
* ½ teaspoon ground paprika
* ½ teaspoon chili powder
* Salt to taste
* 1½ pounds fresh tender okra, rinsed and patted dry
* 3 tablespoons vegetable oil
* 1½ teaspoons cumin seeds
* 1 large onion, cut in half lengthwise and thinly sliced
* 1 large tomato, coarsely chopped
In a small bowl, mix together the first eight spices and salt.
Remove the ends of the okra stems and discard. Make a long slit on one side from the stem down, stopping ½-inch from the tip. Stuff ½ teaspoon of the spice mixture into each okra pocket. Reserve any leftover spice mixture.
Heat 2 tablespoons of oil in a flat, non-stick skillet and add the cumin seeds. They should sizzle on contact with the hot oil. Quickly add the onion and cook, stirring, over medium-high heat until golden. With a slotted spatula, transfer to a bowl, leaving behind any oil.
Lay the stuffed okra in the skillet in a single layer. Drizzle the remaining 1 tablespoon of oil on top and cook over medium-low heat, turning the pieces very carefully, until golden brown. Scatter the cooked onions over the okra and then add any leftover spices. Mix carefully and cook over medium-low heat, turning occasionally, about 5 minutes. Transfer to a serving platter.
Add the tomato to the skillet and cook over high heat until wilted and coated with any spices left in the skillet, about 2 minutes. Transfer to platter and serve.
Servings: 6.
Copyright © 2007 North Jersey Media Group Inc.
Sunday, August 26, 2007
WARNING: Cheesy "Special Section" article
Now's the time to buy tech items for college freshmen
Sunday, August 26, 2007
By EVELYN SHIH
STAFF WRITER
Cash registers will "ka-ching" many times before youngsters are geared up for the upcoming school year. For parents of soon-to-be college freshmen, the bloodletting may be something fierce to behold.
[Photo left courtesy of educationuk.org]
Still, this is the time to buy: Any earlier, and the products in question will be out of date by midterms. Any later, and the kids are stranded in a tech desert until Thanksgiving break. In other words, things are coming to a head.
But don't let that stress you out: With some smart shopping and a bit of research, you can make sure you're getting your money's worth.
Here are some suggestions for back-to-school tech items to get you started. For each category, we've included a top-of-the-line and a budget-conscious choice. Listings feature the retail price and, occasionally, some lower prices found online.
Cellphone
They've had one since middle school, but the first year of the college is the time to start a new plan and cash in on a discounted phone. You might need to discuss the details of that plan with your teenager -- but hey, first things first. Pick the shiny new toy, and impress upon them the importance of using it to call home occasionally.
• Top of the line: iPhone ($499 or $599). Earn major cool points by snagging Apple's latest must-have gadget -- a combination phone, media player, camera and personal data assistant -- for your image-conscious teen.
• Budget: Virgin Mobile MARBL ($19.99). Virgin's new basic flip phone lets you pay as you go without the fuss of a calling plan. "Basic" in this day and age, of course, means texting, video and Internet capability.
Desktop computer
Although laptops are convenient for taking notes in class or doing work in the library, it's worth considering a desktop computer. The price point is lower, and they come packed with features that would be more expensive -- and heavier -- in a laptop. Plus, with cheap flash drives flooding the market, who needs a portable computer?
• Top of the line: 24-inch iMac from Apple ($1,999). In the cramped space of a dorm room, the iMac takes minimal desk space and doubles as an entertainment center. Luckily, Mac-PC compatibility is only getting better with time. Staunch PC users may turn up their noses, but this Apple is a sleek machine that's easy to use right out of the box.
• Budget: Dell Inspiron 530 or 531s (starts at $349; $499 with monitor). The slim design of this computer is perfect for that small dorm desk. Dell sweetens the deal with plenty of upgrade options and a rebate on several models.
External storage
Whether your child will be working on graphics-heavy projects, transferring essays between computers, or downloading -- ahem -- free files, hard-drive space is at a premium. Desktop computers may have space for upgrades, but laptop users will definitely be able to use some external help. Even those with minimal storage needs should back up important files on a regular basis: Who needs to lose a 20-page paper days before it's due?
• Top of the line: Toshiba 200GB USB 2.0 portable external hard drive ($230; found for $159.99). With an on-the-move lifestyle of a college student, this pocket-sized drive might be the best option for a large-capacity device. That's 40 movies -- er, multimedia projects -- at 5 gigabytes each, fitting snuggly in a laptop bag compartment.
• Budget: SanDisk Cruzer Micro 4GB USB 2.0 flash drive ($69.99; found for $29.99). Good for all types of files -- papers, PowerPoint presentations or even music -- these thumb-sized flash drives get cheaper by the year. Fortunately, they also seem to be gaining capacity exponentially: Last year's similarly priced item from SanDisk was at 2GB.
Noise-canceling headphones
Not everyone's an audiophile, but when your teen's roommate decides that the weekend starts on the Tuesday night before a midterm, this purchase will be a lifesaver.
• Top of the line: Sennheiser PXC 450 NoiseGard ($499.95; found for $349.99). You pay through the nose for this pair of cans, but they'll have your teen gliding through any noisy courtyard on a sonic cloud. Comes with a handy travel case.
• Budget: Creative HN505 ($39.99). Their sound isn't quite transcendent, but the price is right and they get the job done.
Wearable tech
What will your child do with all of this new back-to-school gear? With these accessories in your arsenal, you won't be leaving them in the dorm room -- that's for sure.
• Top of the line: iPod Backpack from Think Geek ($99). There'll be no digging around for the controls with this little number slung across your back. Buttons control the music player from the pack's strap.
• Budget: Kangaroo pouches from Hyper Gear ($19.95). Who said chic had to be expensive? This one-size-fits-all pouch carries cellphones and MP3 players and comes in more than 100 fabric designs.
Just because
Because it takes some technological verve to have fun in the nerdiest way possible.
• Top of the line: Lava Lamp (up to about $1,000). These kitschy stand-alone lamps from Lava World can come with a glass table attached to the midsection or smolder classic and sleek in a corner.
• Budget: iPod alarm clock from Accurian ($50; found for $19.97). This alarm doubles as a speaker system and wakes your teen for "early" classes by playing selected tunes from his iPod. It features a nine-minute snooze feature that is sure to get plenty of use.
E-mail: shih@northjersey.com
Copyright © 2007 North Jersey Media Group Inc.
Sunday, August 26, 2007
By EVELYN SHIH
STAFF WRITER
[Photo left courtesy of educationuk.org]
Still, this is the time to buy: Any earlier, and the products in question will be out of date by midterms. Any later, and the kids are stranded in a tech desert until Thanksgiving break. In other words, things are coming to a head.
But don't let that stress you out: With some smart shopping and a bit of research, you can make sure you're getting your money's worth.
Here are some suggestions for back-to-school tech items to get you started. For each category, we've included a top-of-the-line and a budget-conscious choice. Listings feature the retail price and, occasionally, some lower prices found online.
Cellphone
They've had one since middle school, but the first year of the college is the time to start a new plan and cash in on a discounted phone. You might need to discuss the details of that plan with your teenager -- but hey, first things first. Pick the shiny new toy, and impress upon them the importance of using it to call home occasionally.
• Top of the line: iPhone ($499 or $599). Earn major cool points by snagging Apple's latest must-have gadget -- a combination phone, media player, camera and personal data assistant -- for your image-conscious teen.
• Budget: Virgin Mobile MARBL ($19.99). Virgin's new basic flip phone lets you pay as you go without the fuss of a calling plan. "Basic" in this day and age, of course, means texting, video and Internet capability.
Desktop computer
Although laptops are convenient for taking notes in class or doing work in the library, it's worth considering a desktop computer. The price point is lower, and they come packed with features that would be more expensive -- and heavier -- in a laptop. Plus, with cheap flash drives flooding the market, who needs a portable computer?
• Top of the line: 24-inch iMac from Apple ($1,999). In the cramped space of a dorm room, the iMac takes minimal desk space and doubles as an entertainment center. Luckily, Mac-PC compatibility is only getting better with time. Staunch PC users may turn up their noses, but this Apple is a sleek machine that's easy to use right out of the box.
• Budget: Dell Inspiron 530 or 531s (starts at $349; $499 with monitor). The slim design of this computer is perfect for that small dorm desk. Dell sweetens the deal with plenty of upgrade options and a rebate on several models.
External storage
Whether your child will be working on graphics-heavy projects, transferring essays between computers, or downloading -- ahem -- free files, hard-drive space is at a premium. Desktop computers may have space for upgrades, but laptop users will definitely be able to use some external help. Even those with minimal storage needs should back up important files on a regular basis: Who needs to lose a 20-page paper days before it's due?
• Top of the line: Toshiba 200GB USB 2.0 portable external hard drive ($230; found for $159.99). With an on-the-move lifestyle of a college student, this pocket-sized drive might be the best option for a large-capacity device. That's 40 movies -- er, multimedia projects -- at 5 gigabytes each, fitting snuggly in a laptop bag compartment.
• Budget: SanDisk Cruzer Micro 4GB USB 2.0 flash drive ($69.99; found for $29.99). Good for all types of files -- papers, PowerPoint presentations or even music -- these thumb-sized flash drives get cheaper by the year. Fortunately, they also seem to be gaining capacity exponentially: Last year's similarly priced item from SanDisk was at 2GB.
Noise-canceling headphones
Not everyone's an audiophile, but when your teen's roommate decides that the weekend starts on the Tuesday night before a midterm, this purchase will be a lifesaver.
• Top of the line: Sennheiser PXC 450 NoiseGard ($499.95; found for $349.99). You pay through the nose for this pair of cans, but they'll have your teen gliding through any noisy courtyard on a sonic cloud. Comes with a handy travel case.
• Budget: Creative HN505 ($39.99). Their sound isn't quite transcendent, but the price is right and they get the job done.
Wearable tech
What will your child do with all of this new back-to-school gear? With these accessories in your arsenal, you won't be leaving them in the dorm room -- that's for sure.
• Top of the line: iPod Backpack from Think Geek ($99). There'll be no digging around for the controls with this little number slung across your back. Buttons control the music player from the pack's strap.
• Budget: Kangaroo pouches from Hyper Gear ($19.95). Who said chic had to be expensive? This one-size-fits-all pouch carries cellphones and MP3 players and comes in more than 100 fabric designs.
Just because
Because it takes some technological verve to have fun in the nerdiest way possible.
• Top of the line: Lava Lamp (up to about $1,000). These kitschy stand-alone lamps from Lava World can come with a glass table attached to the midsection or smolder classic and sleek in a corner.
• Budget: iPod alarm clock from Accurian ($50; found for $19.97). This alarm doubles as a speaker system and wakes your teen for "early" classes by playing selected tunes from his iPod. It features a nine-minute snooze feature that is sure to get plenty of use.
E-mail: shih@northjersey.com
Copyright © 2007 North Jersey Media Group Inc.
Friday, August 24, 2007
Representin'
Friday, August 24, 2007
By EVELYN SHIH
STAFF WRITER
A "casita" may be a diminutive for a small home, but the global village encompassed in Lincoln Center's "La Casita" program is anything but little. More than 25 artists will be performing Saturday and Sunday in a multicultural, multilingual stew of music and poetry.
[above: Rana Santacruz, courtesy of ranasantacruz.com]
"What they're trying to do is to re-create a little bit of the culture in different parts of the world where you have dinner outside, and then you can start singing and sharing poetry," said Rana Santacruz, a musician who will be performing. "They try to re-create the environment of that situation."
The mini-festival, part of the Lincoln Center Out of Doors series, was inspired by the Latino tradition of community gardens, brought to New York in the '50s and '60s by Caribbean and Central American immigrants.
"In this day of contested immigration in the U.S., this is a celebration of what has made the U.S. great, and that's immigrants," said Daniel Dawson, one of the curators of "La Casita."
This year there are "poets from all over the planet, representing many different types of poetic and bardic tradition," he added. "It's about talking about your heart and your life, and the importance of your life and your culture. I think everyone can relate to that."
Performers come from across the nation and internationally from India, Colombia, Mexico, Chile, Ecuador and Ukraine.
[left: Kelly Zen-Yie Tsai. Courtesy of yellowgurl.com]
Many artists perform in languages other than English, but translations are provided only when possible, said Dawson. Because the poems and songs mostly come from folk sources, lyrics are sometimes improvised.
But one year, when Brazilian artists did a type of rap battle, "There were little blue-haired ladies who really enjoyed it" despite the language barrier, said Dawson. "We realized that we were really doing something right."
Tsai uses words from her Chinese and Taiwanese heritage in her English poetry. "I haven't had a problem with a lot of people saying, 'I don't know what you're talking about,' " she said. "People say that it stands out for them. ... Even if people are misquoting back to me what they remember, they still remember. They still understand that it has meaning, and different meaning from what it is in English.
" 'La Casita' is very much of that understanding," she added. "A song in Spanish will not be the same in English."
Santacruz, who performs in Spanish, tries to access not only the language but the folk traditions of his native Mexico in his music. "What I'm trying to do is to capture the feeling in the most raw manner I can do," he said. "I think that happens a lot in folk music around the world."
In that pure emotion lies the most universal language: that of empathy. Listeners "resonate with that feeling of conflict, that feeling of exile" when Tsai talks about her family's background, she said. "That's what's cool about art, because you can kind of sneak into people's emotional lives."
E-mail: shih@northjersey.com
Copyright © 2007 North Jersey Media Group Inc.
Tuesday, August 21, 2007
Say Cheese!
Combination pizza fondue
Tuesday, August 21, 2007
Vegetarian recipes from recently released cookbooks:
"Fondue," by Lenny Rice and Brigid Callinan (Ten Speed Press, 2007)
If you're a vegetarian and cheese is your best protein friend, then this book is for you -- especially if you are looking for good party food. Fondue may seem like a basic concept, but the authors spice it up with different cheeses, special ingredients and a whole plateful of dipping options to go with each fondue. The "Melted Makeover" section gets creative, representing dishes like pizza or chili in fondue form. For chocolate lovers, there is also a section on sweet fondues.
-- Evelyn Shih
* * *
Combination pizza fondue
* 8 ounces Fontina cheese, grated
* 6 ounces mozzarella cheese, grated
* 2 ounces Parmigiano-Reggiano cheese, grated
* 2 tablespoons olive oil
* 1 onion, diced
* 4 cloves garlic, minced
* 1 small green pepper, diced
* Kosher salt and freshly ground black pepper
* 2 tablespoons all-purpose flour
* 2 cups coarsely chopped mushrooms
* 1 can of diced tomatoes (14.5 ounces), drained and liquid reserved
* 1 can minced black olives (4.5 ounces)
* 1 teaspoon red pepper flakes
* 2 tablespoons fresh oregano or a combination of fresh oregano and fresh thyme, minced
* ½ cup of pinot grigio or other dry white wine
Combine the cheeses in a bowl and set aside. In a fondue pot, heat the oil over medium-high heat. Add the onion, garlic, and bell pepper and cook, stirring frequently, until softened, about 2 minutes. Season with salt and pepper and add the flour, stirring to coat the vegetables. Add the mushrooms and cook, stirring frequently, until most of the moisture has evaporated, 2 to 3 minutes.
Add the tomatoes, olives, pepper flakes, oregano and thyme and cook, stirring frequently, 2 minutes. Add the wine and ½ cup of reserved tomato liquid and bring to a boil, stirring occasionally. Decrease the heat to medium-low, so that the mixture simmers gently. Add the cheese mixture, ½ cup at a time, stirring until melted after each addition. Serve immediately.
Serve with toasted Italian bread, focaccia cubes, crisp breadsticks and cherry tomatoes for dipping.
Yield: 3½ cups.
Copyright © 2007 North Jersey Media Group Inc.
Tuesday, August 21, 2007
Vegetarian recipes from recently released cookbooks:
If you're a vegetarian and cheese is your best protein friend, then this book is for you -- especially if you are looking for good party food. Fondue may seem like a basic concept, but the authors spice it up with different cheeses, special ingredients and a whole plateful of dipping options to go with each fondue. The "Melted Makeover" section gets creative, representing dishes like pizza or chili in fondue form. For chocolate lovers, there is also a section on sweet fondues.
-- Evelyn Shih
* * *
Combination pizza fondue
* 8 ounces Fontina cheese, grated
* 6 ounces mozzarella cheese, grated
* 2 ounces Parmigiano-Reggiano cheese, grated
* 2 tablespoons olive oil
* 1 onion, diced
* 4 cloves garlic, minced
* 1 small green pepper, diced
* Kosher salt and freshly ground black pepper
* 2 tablespoons all-purpose flour
* 2 cups coarsely chopped mushrooms
* 1 can of diced tomatoes (14.5 ounces), drained and liquid reserved
* 1 can minced black olives (4.5 ounces)
* 1 teaspoon red pepper flakes
* 2 tablespoons fresh oregano or a combination of fresh oregano and fresh thyme, minced
* ½ cup of pinot grigio or other dry white wine
Combine the cheeses in a bowl and set aside. In a fondue pot, heat the oil over medium-high heat. Add the onion, garlic, and bell pepper and cook, stirring frequently, until softened, about 2 minutes. Season with salt and pepper and add the flour, stirring to coat the vegetables. Add the mushrooms and cook, stirring frequently, until most of the moisture has evaporated, 2 to 3 minutes.
Add the tomatoes, olives, pepper flakes, oregano and thyme and cook, stirring frequently, 2 minutes. Add the wine and ½ cup of reserved tomato liquid and bring to a boil, stirring occasionally. Decrease the heat to medium-low, so that the mixture simmers gently. Add the cheese mixture, ½ cup at a time, stirring until melted after each addition. Serve immediately.
Serve with toasted Italian bread, focaccia cubes, crisp breadsticks and cherry tomatoes for dipping.
Yield: 3½ cups.
Copyright © 2007 North Jersey Media Group Inc.
Sunday, August 19, 2007
Real Men Cry.
Carlstadt honors a fallen Marine
Sunday, August 19, 2007
By EVELYN SHIH
STAFF WRITER
The Veterans of Foreign Wars, firefighters from several towns, and the Carlstadt community gathered Saturday to honor fallen Marine Michael Schwarz one more time. [Schwarz, pictured left, courtesy of militarycity.com]
Lance Cpl. Schwarz, who died from a sniper attack in Iraq last November at the age of 20, was a Carlstadt native and a member of the Fire Department along with his father, Ken, and older brother, Frank. Firetrucks were lined up around the block and about 70 people gathered at Memorial Park as the VFW added a plaque in his honor to the town's small war memorial monument.
"We hope that's the last one," said Umberto Antoniotti, the chairman of VFW Post 3149 who had the plaque made.
Schwarz's name joined that of Sgt. Frank T. Carvill, another Iraq war veteran, and Carlstadt natives who died in World War I, World War II, Vietnam, and at the Pentagon on Sept. 11. Pamela Schwarz, mother of the honored Marine, said the turnout didn't surprise her. "Most of them were at the memorial" last year, she said. "That's the kind of community we belong to. They don't forget."
Army Spec. Gary Colombo, a childhood friend who came home in July, was shocked to hear of Schwarz's death last November while Colombo was stationed in California. It was the first time someone so close to him had died in Iraq. Colombo, who also served in Iraq, came back for the memorial for the boy who had lived around the corner from him and joined the Marines in 11th grade, at the same time that he joined the Army.
After the dedication, Colombo lingered by the plaque with his friend's name. "I knew there was going to be a lot of people," he said. "Everyone knew him. He was the kind of all-round guy that could be friends with everyone, and it didn't matter who."
It's been an emotional time for the Schwarz family. Less than two weeks ago, the VFW contacted them about dedication. And on Aug. 9, they celebrated what would have been Michael's 21st birthday.
"He wanted to be 21 and have a drinking party," said Pamela Schwarz. "He couldn't wait. Hopefully he's having one upstairs."
To celebrate for him, the Schwarz family brought a birthday cake made of flowers and balloons to his grave. His friends brought beer, and everyone toasted the soldier.
"We put down some cards, had a little visit, said a prayer, told him happy birthday, and left," said Colombo, tearing up.
But he made no apologies for his emotion.
"Real men cry," he said.
E-mail: shih@northjersey.com
Copyright © 2007 North Jersey Media Group Inc.
Sunday, August 19, 2007
By EVELYN SHIH
STAFF WRITER
Lance Cpl. Schwarz, who died from a sniper attack in Iraq last November at the age of 20, was a Carlstadt native and a member of the Fire Department along with his father, Ken, and older brother, Frank. Firetrucks were lined up around the block and about 70 people gathered at Memorial Park as the VFW added a plaque in his honor to the town's small war memorial monument.
"We hope that's the last one," said Umberto Antoniotti, the chairman of VFW Post 3149 who had the plaque made.
Schwarz's name joined that of Sgt. Frank T. Carvill, another Iraq war veteran, and Carlstadt natives who died in World War I, World War II, Vietnam, and at the Pentagon on Sept. 11. Pamela Schwarz, mother of the honored Marine, said the turnout didn't surprise her. "Most of them were at the memorial" last year, she said. "That's the kind of community we belong to. They don't forget."
Army Spec. Gary Colombo, a childhood friend who came home in July, was shocked to hear of Schwarz's death last November while Colombo was stationed in California. It was the first time someone so close to him had died in Iraq. Colombo, who also served in Iraq, came back for the memorial for the boy who had lived around the corner from him and joined the Marines in 11th grade, at the same time that he joined the Army.
After the dedication, Colombo lingered by the plaque with his friend's name. "I knew there was going to be a lot of people," he said. "Everyone knew him. He was the kind of all-round guy that could be friends with everyone, and it didn't matter who."
It's been an emotional time for the Schwarz family. Less than two weeks ago, the VFW contacted them about dedication. And on Aug. 9, they celebrated what would have been Michael's 21st birthday.
"He wanted to be 21 and have a drinking party," said Pamela Schwarz. "He couldn't wait. Hopefully he's having one upstairs."
To celebrate for him, the Schwarz family brought a birthday cake made of flowers and balloons to his grave. His friends brought beer, and everyone toasted the soldier.
"We put down some cards, had a little visit, said a prayer, told him happy birthday, and left," said Colombo, tearing up.
But he made no apologies for his emotion.
"Real men cry," he said.
E-mail: shih@northjersey.com
Copyright © 2007 North Jersey Media Group Inc.
Thursday, August 16, 2007
Vegan Baking!
Vegetarian recipes
Monday, August 13, 2007
Vegetarian recipes from recently released cookbooks:
"Allergy-free Cookbook," by Alice Sherwood (DK Publishing, 2007)
Vegetarians know how it feels to be left out at the dinner table. Those who have lifelong food allergies are in the same boat, and Alice Sherwood tries to remedy that with her book of flexible recipes. All the dishes exclude one or more of four problem ingredients, and most of them can be free of dairy, egg, nuts and gluten by following Sherwood's tips. However, because it tries to exclude egg and dairy, the book will be more of a boon to vegans than vegetarians. Watch out for the chicken broth and hefty middle section filled with meat.
-- Evelyn Shih
* * *
Foccacia (dairy-, egg- and nut-free)
* 1¾ cups bread flour plus extra for dusting
* 2 teaspoons salt
* 1½ tablespoons superfine sugar
* 1 tablespoon instant yeast
* 5 tablespoons olive oil plus extra for the cake pan
* 1 teaspoon lemon juice
* 1 cup lukewarm water, or as needed
* 1 teaspoon coarse sea salt
Sift the flour with the salt and sugar into a bowl or food processor. Add the yeast, 3 tablespoons of the oil, the lemon juice and water. Either mix together with a knife to form dough and knead on a lightly floured surface for 5 minutes, or run the food processor until a dough is formed and continue to run the machine for 1 minute until soft and slightly sticky.
Lightly oil a 9-inch cake pan and press the dough gently into the pan with wet hands. Lightly sprinkle the dough with water to keep the crust soft. Loosely cover the pan with plastic wrap and let rise in a warm place for about 30 minutes, or until doubled in bulk. Preheat the oven to 425 degrees.
Dust your index finger with flour, then gently press it into the dough at intervals to form dimples. Lightly sprinkle with water again, then drizzle with the remaining oil and sprinkle with coarse sea salt. Bake in the oven until pale golden brown (about 30 minutes). The base should sound hollow when tipped out and tapped. Sprinkle with water twice during cooking.
Transfer to a wire rack, cover with a clean, damp cloth to soften the crust and let cool.
Yield: 1 loaf.
Copyright © 2007 North Jersey Media Group Inc.
Monday, August 13, 2007
"Allergy-free Cookbook," by Alice Sherwood (DK Publishing, 2007)
Vegetarians know how it feels to be left out at the dinner table. Those who have lifelong food allergies are in the same boat, and Alice Sherwood tries to remedy that with her book of flexible recipes. All the dishes exclude one or more of four problem ingredients, and most of them can be free of dairy, egg, nuts and gluten by following Sherwood's tips. However, because it tries to exclude egg and dairy, the book will be more of a boon to vegans than vegetarians. Watch out for the chicken broth and hefty middle section filled with meat.
-- Evelyn Shih
* * *
Foccacia (dairy-, egg- and nut-free)
* 1¾ cups bread flour plus extra for dusting
* 2 teaspoons salt
* 1½ tablespoons superfine sugar
* 1 tablespoon instant yeast
* 5 tablespoons olive oil plus extra for the cake pan
* 1 teaspoon lemon juice
* 1 cup lukewarm water, or as needed
* 1 teaspoon coarse sea salt
Sift the flour with the salt and sugar into a bowl or food processor. Add the yeast, 3 tablespoons of the oil, the lemon juice and water. Either mix together with a knife to form dough and knead on a lightly floured surface for 5 minutes, or run the food processor until a dough is formed and continue to run the machine for 1 minute until soft and slightly sticky.
Lightly oil a 9-inch cake pan and press the dough gently into the pan with wet hands. Lightly sprinkle the dough with water to keep the crust soft. Loosely cover the pan with plastic wrap and let rise in a warm place for about 30 minutes, or until doubled in bulk. Preheat the oven to 425 degrees.
Dust your index finger with flour, then gently press it into the dough at intervals to form dimples. Lightly sprinkle with water again, then drizzle with the remaining oil and sprinkle with coarse sea salt. Bake in the oven until pale golden brown (about 30 minutes). The base should sound hollow when tipped out and tapped. Sprinkle with water twice during cooking.
Transfer to a wire rack, cover with a clean, damp cloth to soften the crust and let cool.
Yield: 1 loaf.
Copyright © 2007 North Jersey Media Group Inc.
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