Editor's Table
"We Are Back!"
Welcome
We’ve made a few changes to SideDish in the last several months and we hope you enjoy the new format. We want to give you the “latest scoop” on items we think you will find of interest. Your feedback is welcome—email me at:
randy.mccrea@my-table.com
Kitchen Stuff
"Cheese Papers"
Check out the cheese papers you can purchase at Liebmans. They are wonderful. Wrap your cheese in the paper and it keeps forever, says Jane Kremer, My Table sales rep.
Three decorative patterns are available and you can get a roll of 15 for $5.00. Leibmans Wine and Fine Foods is at 14529 Memorial Drive; phone 281-493-3663. Ask for Ann Potter, their cheese specialist.
Culinary Calendar
"American Food, a Gala and a Culinary Trip"
Explore and Celebrate American Foods
Wednesdays, October 11-November 15, 2006, My Table editor Teresa Byrne-Dodge leads a new and unique course at the Glasscock School of Continuing Studies at Rice University.
“The Anthropology of Food: American Originals” will explore and celebrate foods original to the Americas, including tomoatoes, chocolate, corn, chiles, and more. Lectures will include history, sociology, mythology, food lore, and recipes, and each session will conclude with a tasting. Fee: $160.
For more information:
Click here
10th Annual Houston Culinary Awards Gala
The gala dinner is set for Sunday, October 1, at Ibiza. If you’d like to attend, contact us ASAP at 713-529-5500 or email culinaryawards@my-table.com Tickets are $150 each, must be paid for at the time of ordering, and always sell out. Get your order in now.
Culinary Trip to Mexico
My Table is sponsoring a culinary trip to Mexico early next year. In conjunction with Hugo Ortega of Hugo’s restaurant, we will take a group of up to 30 people to Oaxaca January 17-22 for six days of cooking, tasting, touring, and shopping. Among the highlights is a cooking class and market shopping with cookbook author and cooking instructor Susana Trilling.
The trip is priced at $1552 per person (double occupancy) and includes RT airfare from Houston, hotel for five nights, daily breakfast, ground transportation, cooking demos, and five dinners with wine. Deposit of $500 due October 30, 2006 with the balance due December 1.
For more information, call Betty Feehan at 713-479-1312 or email Betty.Feehan@Navigant.com
From the Wine List
"Non-Alcoholic Wines"
Have friends allergic to alcohol?
Need a drink for the designated drive?
Girlfriend pregnant?
Here’s what to try.
What’s the point, you may be wondering. Why have wines with no bang, no buzz, no zing, no alcohol? There are many reasons that jump to mind. People could be allergic to alcohol or on medications that prohibit, either temporarily or permanently, the consumption of alcohol. They may have a serious medical problem, like an ulcer, which would be aggravated by alcohol or they may simply be the designated driver for the night. Whatever the reason, there is clearly a market for these alternative beverages.
To center stage steps non-alcoholic beverages that taste better than soda pop, but have little or no alcohol—0.5% by volume or less.
One manufacturer is Ariel, a division of winemaker J. Lohr Vineyards and Wines. They make a dry sparkling wine, plus white and red blends, Chardonnay, White Zinfandel, Cabernet Sauvignon, and Merlot.
Sutter Home (a Trinchero Family Estates brand) markets its Fre line of non-alcoholic wines with red and white table wines such as Chardonnay, Merlot and Cabernet Sauvignon, a sparkling brut and a slightly sweet Spumante.
Sutter Home gives another reason for serving non-alcoholic wine at a party, in addition to those mentioned at the beginning of this article. You can offer your guests non-alcoholic beverages an hour or two before the end of the party, perhaps offering a non-alcoholic sparkling wine or alternative that might be greatly appreciated. Good for them and nice of you.
My Recipe
"OVEN-CANDIED SUMMER TOMATOES"
We ran the following piece in Issue #43 of My Table.
I make this with my tomatoes every summer!
2 to 2 ½ lb. delicious ripe medium-sized tomatoes (not plum tomatoes,
unless they are extremely flavorful)
1 cup robust extra-virgin olive oil
salt
METHOD: Preheat the oven to 400 degrees. Core the tomatoes and halve
vertically. Do not seed. Leave small tomatoes in halves; cut slightly
larger tomatoes into four wedges, medium ones into six and large into
eight. In a half-sheet pan or two 2 ½-quart shallow metal baking pans
(not glass or enameled metal), arrange the tomato wedges cut side up,
about ½ inch apart. Coat the tomatoes with the oil. Sprinkle with salt.
Bake 30 minutes, then lower the heat to 350 degrees and bake another 30
minutes. Turn the heat down to 300 degrees and bake 30 more minutes, or
until the edges are slightly darkened. If the edges are not yet colored,
turn the heat down to 250 degrees and bake another 10 to 15 minutes.
Remove the tomatoes from the oven. Cool 20 minutes. Transfer them to a
shallow glass or china dish and pour their oil over them. Let mellow,
uncovered, at room temperature four to six hours.
Layer the tomatoes in a storage container, pouring in their oil, and
refrigerate. Or freeze in their oil in sealed containers up to three
months.
Serve at room temperature.
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Disclaimer
Copyright My Table magazine, 2008
Protected by U.S. Copyright Law {Title 17 U.S.C. Section 101 et seq., Title 18 U.S.C. Section 2319}: Infringements can be punishable by up to 5 years in prison and $250,000 in fines.
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