TUESDAY, MARCH 25, 2014 • THE BULLETIN
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ASK MARTHA
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First consider a few A •• Yes. key characteristics when
- MARTHA
choosing what sauce to pair with your pasta: weight, texture and toothsomeness. Your
STEWART By Melissa Clark New Yorh Times News Service
pasta shape and sauce should
Of all the things that supposedly taste like chicken, rabbit is
Q•
the most convincing.
A en soup can help alleviate
iron skillet?
you notice an A •• When e roded f i n ish f r o m acidic foods or rust from improper s t orage, y o u'll need to reseason your pan,
Can chicken soup re- share at least one of these at- says Mark Kelly of Lodge • ally cure a cold? tributes — delicate pasta like Manufacturing.
• While it won't cure a • cold or the flu, chick-
Rabbit has a similmly gentle flavor that readily absorbs pungent seasonings — the more, the
pastina should be served with
Allergy and Infectious Diseases' Respimtory Diseases
art Living test-kitchen staff's
symptoms, accordingto a re-
merrier. But it also has an earth-
cent study at the University
ier, sweeter taste than poultry,
of Nebraska Medical Center, in Omaha. Teresa Hauguel
and a more delicate texture. It
cooks a lot faster, too. When it's done just right, rabbit is terrific. So why don't many people make rabbit at home? Availabilityis one factor. Rab-
of the National Institute of
Branch cites the study, which pairings: says common chicken-soup Pastina:chicken broth ingredients may have anOrecchiette: broccoli and ti-inflammatory properties sausage that inhibit the movement of Fusilli:basil pesto neutrophils, cells that cause Rigatoni:Bolognese cold symptoms. Spaghetti:carbonara Linguine:clams
bits can be hard to find. I got
mine frozen from a butcher in Brooklyn, but it took some hunting. Then there's price. Compaml with chicken, rabbits can be expensive.
Choosing the right pasta shape
This wasn't always the case.
At one point in U.S. culinary
Reseasoning cast-iron skillets
Q
• Are s o me p a s ta
history, mbbits — fecund little
creatures that are easy to raise — were nearly as common as
First remove any rust with
broth or a light sauce; textured steel wool, and rinse the pan shapes, such as fusilli, can with warm water. Then rub catch a chunky sauce in their vegetable oil on it and bake nooks and crannies; pasta it upside down on the middle with bite, such as orecchiette, rack in a 350-degree oven for stands up to hefty ingredients. 1 hour. (Place a sheet of foil Below are a few popular pasta on the lower rack to catch any shapes and the Martha Stew- drips.)
do I know if I need Q •• How to reseason my cast-
• shapes best suited for
certain sauces?
Store the pan i n
a c o ol,
dry place. To clean after use, rinse with warm water and a
scrub brush (no soap). Place it on the stove over low heat for a few minutes, until dry. Oil
pan, if necessary. Repeating this often will maintain the
seasoning. — Questions of generalinterest can be emailed to mslletters@ marthastewart.com. For more information on this column, visit www.marthastewart.com.
chickens. But at some point, we seemed
to lose our taste for them. Maybe it was the influence of Bugs
Andrew Scrivani/New York Times News Service
Bunny, or their rising preva- The quick-preparation route to rabbit involves pan-searing it in lence as fluffy little pets. Or per- herbs, followed by a brief roast in the oven with wine, lemon, olives haps they just didn't fit in well and feta to give it a Greek touch. to the
A '60s sweet, throughandthrough
f a ctory-farm-to-super-
market system. What was once humble fare in many parts of Roasted Rabbit with Olives and Feta the country has become fancy restaurant food. Makes 2 to 4servings. The thing about rabbit is that,
although we aren't used to cookingit, it isn't at allhard to do. You can go one of two ways: Either cook them quickly in plenty of fat (rabbits have lean meat) until browned but still juicy inside, or stew them slowly until the flesh softens into velvet.
In this recipe, I go the quick route. Ipan-sear pieces of herb-marinated rabbit until they
1 3-Ib rabbit, cut into 8 pieces (ask butcher to do this)
1 TBS chopped fresh rosemary 2 tsp chopped fresh oregano 6 garlic cloves, crushed and
peeled 2 tsp kosher salt, more to taste /2 tsp black pepper /2 C white wine, not too dry,
1 TBS extra-virgin olive oil 5 thin slices lemon, seeded /4 C pitted calamata olives, halved 4 TBS unsalted butter, cut into
pieces 4 oz feta cheese, preferably French, crumbled
such as riesling
By Julie Rothman
peanut butter ice cream.
The Baltimore Sun
Request
Barbara Block of Berrien
Springs, Mich., was searchSuzy Urick from Crownsing fora recipe for Rice ville, Md., is looking for a recKrispies treat ice cream ipe for a spicy mini-muffin bars that she said were cookie that her mother used to very popular in the 1960s. make around Christmas. She Rose Barnes of South
remembers that her mother
Bend, Ind., sent in a recipe bought the filling in a jar — she that she started making thinks it was likely mincemeat years ago with her children — and that she baked them in a and now enjoys making mini-muffin pan. The coloring with her grandkids. She was on the dark side and they was sure it was the one
Place rabbit pieces in a large bowl and toss with rosemary, oregano, finish by briefly roasting in the garlic, salt and pepper. Cover loosely with plastic wrap and let stand at oven. Some butter, a little wine room temperature for1 hour. and a few lemon slices help creHeat oven to 400degrees. In asmall saucepan over medium heat, simate a pan sauce, while handfuls mer wine until reduced byhalf. of chopped olives, crumbled feta Heat oil in a large skillet over medium-high heat. Add rabbit pieces and and some fresh oregano give garlic in a single layer andcook until meat is golden brown, 3 to 4 minutes this dish a vaguely Greek feel a side. (If the garlic gets too dark before the rabbit is finished browning, without actually resembling put the garlic on top of the rabbit to keep it from cooking more.) any traditionally Greek recipe Put lemon slices, olives andhalf the butter into the pan. Pour in reduced that I'm aware of. wine. Cover and transfer to oven for 5 minutes. Uncover and scatter feta When the rabbit's out of the over top. Continue cooking until rabbit is just cooked through, 5 to10 minoven, there will be just enough utes more. Stir in remaining butter and moresalt if needed, andserve. sauce on the bottom of the skillet to slick abowl of eggnoodles, some polenta or a baguette, all This is a good dish to make lenging as chicken in terms of of which would go well on the for company because it's exotic flavor. Just don't try to pass this slde. and surprising, yet as unchal- bunny off as abird. are well browned all over, then
COOK QLA
What are thebasicsof brining chicken?
RECIPE FINDER Looking for a hard-tofind recipe or cananswer a request? Write to Julie Rothman, Recipe Finder, TheBaltimore Sun, 501 N. Calvert St., Balti-
more, MD 21278, or email baltsunrecipefinder@ gmail.com. Namesmust accompany recipes for them to be published.
were a little bit spicy.
Block was seeking. Kellogg's Rice Krispies
Rice Krispies 'heat Ice Cream Sandwiches
cereal hit store shelves in
the 1920s and was a suc-
Makes i 8 sandwiches.
cess with adults. However, the breakfast cereal's real
Cooking spray
6 C Rice Krispies cereal
popularity with kids didn't
3 TBS unsalted butter
1/s qts vanilla, chocolate or
come until more than a decade later, when Rice
1(10-oz) package marshmallows
strawberry ice creamor frozen yogurt
Krispies treats were created by a Kellogg's employee, Line two 9-by-13-inch baking pans with foil, leaving 2-inch foil overMildred Day.She mixed hangs on two sides of eachpan.Cover with cooking spray. In alarge pan, the cereal with butter and melt butter over low heat. Add marshmallows; stir until melted. Remove marshmallows, and an infrom heat and stir in Rice Krispies. Working quickly, spray your hands stant sensation was born. with cooking spray, divide mixture in half and press into baking pans. Let This recipe is proof that cool completely. Rice Krispie treats can be Let ice cream soften slightly. Again working quickly, spoon ice cream easily adapted and used in on top of the Rice Krispies treat layer in onebaking pan, spreading evenly many different ways, and to the edges. RemoveRiceKrispies layer from the other baking pan, Using are surely as popular today foil overhangs ashandles. Peeloff foil and place layer on top of ice cream, as they have always been. gently pressing down. Place in freezer until hardened, about anhour. These ice cream sandLine a baking sheet with parchment paper and set it in freezer. Using w iches are fun t o m a ke foil handles, lift ice cream treat from pan, peel off foil and place on a cutand decorate with children. ting board. Cut into 18 sandwiches and place them on baking sheet in They can be assembled, freezer. Freeze until ice cream hardens, at least 30 minutes. For longer wrapped in plastic, placed storage, wrap sandwiches in plastic wrap after they are firm. in a freezer bag and frozen for later. It's easy to make the treats with different fla-
By Kathleen Purvis The Charlot te Observer
a good mix of salt Q ••What's and water for brining
to 2'/2 cups of water. You can add other flavor-
mass of the item being brined. Go 15 to 30 minutes for seafood or fish, 30 minutes to 1 hour
vor combinations. Simply
Batteries • Crystal • Bands
add /2 cup of your favorite
WATCH BATTERY
ings, but you need to heat the brine long enough to dissolve for skinless, boneless chicken chicken? Is there a time dif- the salt and bring out the fla- breasts, 1 to 3 hours for bone-in ference for whole chicken vs. vors of o ther i ngredients. chicken parts and pork chops,
mix-in, such as chocolate
parts?
4 to 6 hours for a whole chicken
in the cereal. The varia-
and 24 to 48 for a turkey. Refrigerate brine and food if it sits
tions are limited only by your imagination.
longer than an hour, and rinse A good formula is 1 ounce of adding meat; when the ice thoroughly before cooking. salt to 20 ounces of water, or 2 melts, the brine should be cool. — Email questions to
recipe, which naturally was a hit with my gang, I
tablespoons coarse kosher salt
added chocolate chips to
Make sure the brine is cool
A
• Brining, or soaking food before adding meat. One quick • in a mix of salt and wa- trick is to reduce the amount
ter, adds moisture and flavor.
of water and add icebefore Vary the time based on the
hpurvisCcharlot teobservercom
chips or peanut butter, af-
ter the marshmallows are melted and before you stir
s8~~
INFINITY WATCHREPAIR
After I made the basic
503-887-4241 61405 S. Hwy. 97, Bend OR 97702 Office: 541.728.0411• Cell: 503.887.4241 Daniel Mitchell,Owner Stem & Crowns • Movements
make chocolate Rice Krispie treats. I then made some sandwiches with strawber-
ry ice cream and some with From previous page "That's a
d e sirable ar ti-
choke. The frost adds depth to the flavor," Winnenberg said. He told us that his family
eats a lot of artichokes and likes to steam them in water with a little lemon and garlic
in it. Winnenberg makes a dipping sauce by taking a small or medium jar of mayonnaise and adding the juice of two lemons, the zest of one lemon and a lot of raw garlic.
Other springythings
Spring Vegetable Saute Makes 6 servings. For me, spring has really begun when I go to the market and find sugar snap peas. In a basket nearby, there are often new potatoes and fragrant spring onions. Bringing them together in a dish as simple as this seems only natural.
\ 4
— JesseZiffCool 12 oz new potatoes, halved
2 garlic cloves, minced
8 oz sugar snap peas, trimmed
'/s tsp freshly grated nutmeg
2 TBS unsalted butter 3 to 4 sm spring onions with
2 to 3 TBS chopped fresh mint Sait
greens, thinly sliced
,r.Q,
gr !
Freshly ground black pepper
Place a large pot of salted water over high heat and bring to a boil. Add the potatoes and cook for 20 minutes, or until tender. Add the snappeas the buckwheat family that's during the last 2 minutes of the cooking time. Drain the pot and wipe it treated and eaten like a fruit, clean. is a sign of spring, and will be Heat the butter in the samepot over medium heat. Add the onions and widely available. garlic and cook for 5 minutes, or until tender. Add the potatoes, snap Local organic beets and peas, nutmeg andmint. Toss to coat well. Season with salt and pepper to kales will a r r ive i n s t ores taste and serve. in l at e A p r il , p r edicted — "Simply Organic: A Cookbookfor Sustainable, Seasonal, andLocal Ingredients" Winnenberg. by Jesse Ziff Cook, Chronicle Books,2008, /i/M/i/rchroniclebooks.com "Then greenhouse-grown slicing tomatoes from Country Vines in Madras will be his market in Sisters. with your fresh spring pro"In this part of the country, duce and enjoy the new seacoming in April. They're hugely popular, and are typically where we don't see a lot of col- son.Allofourproduce experts in the $3- to $4-per-pound or or blooms, and it seems like hope you'll ask them about range," Winnenberg said. spring is still months away, I any spring vegetables you arIf it seems as if spring is like to see the daffodils, tulips en't familiar with. They're eataking a long time to get here, and primroses come on board, ger to share information and Herburger said he fights that and then later the pansies and cooking tips. feeling by looking forward to petunias," he said. — Reporter: ahighbergerCmac. the arrival of spring flowers at So grab a bouquet along com
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