Living

<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Friday, April 18, 2008 The Forum: Something sweet, something savory By Judyrae Kruse Herald Columnist We hear from Marysville helper-outer Kathy Liming, "I've been reading the recipes for beignets with much interest. "While visiting friends in Louisiana, they took us to Lafayette to visit Vermilion Ville, a Cajun/Creole heritage and folklife park. It is a living history museum, depicting life between 1765 and 1890. They had performance buildings and houses, some replicas and some built in 1840. "In the Ecole de Cuisine (cooking school), a young man made beignets for us. I don't know how many this recipe will make, but it was really easy and the beignets were so good." Speaking of beignets, the other day I mentioned these are available at the Cajun Bar & Grill in Concrete. Timothy Cooley of the CB&G now tells us, "We do offer beignets on our breakfast buffet during Sunday brunch, from 9 a.m. to 1 p.m., on alternating weekends. But we will always make them on special request, and ours are always made from scratch.'' That takes care of the sweet side of things today, so let's get to the savory. "Here's a great winter potato salad," Connie Trier tells us, noting she found it at allrecipes.com. Ecole de Cuisine beignets 1 cup flour 1/8 teaspoon salt 2 tablespoons each sugar and baking powder 1 egg 1/2 cup very cold milk or very cold water Oil for frying Powdered sugar Heat oil to about 350 degrees. In mixing bowl, stir together the flour, salt, sugar and baking powder. In small bowl, beat egg well; beat in milk or water, then add to flour mixture and mix well. Take small spoonfuls of batter and drop into the hot oil; fry until golden brown. Lift from oil, drain on paper towels, sprinkle with powdered sugar and serve hot. German potato salad Salted water 4 potatoes 4 slices bacon 1 tablespoon flour 2 tablespoons sugar 1/3 cup water 1/4 cup white wine vinegar 1/2 cup chopped green onion Salt and pepper to taste Bring a large pot of salted water to a boil; add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. In a large, deep skillet, cook bacon over medium-high heat until evenly brown. Drain, crumble and set aside, reserving bacon drippings. Add flour, sugar, water and vinegar to skillet and cook in reserved fat over medium heat until dressing is thick. Add reserved bacon, potatoes and green onions to skillet and stir until coated. Cook until heated through, then season with salt and pepper and serve warm. The next Forum will appear in Monday's Time Out section.

1. Teen burglar can't run forever, police say 2. Marysville teen to race as Olympian for the Marshall Islands 3. Suspect calls ambush an order 4. Local Briefly: Police searching for elderly missing man 5. Missing 94-year-old Stanwood man found 6. New branch campus in Snohomish County doesn't appear in UW's plans 7. Baseball fever hits Mill Creek 8. Drop in driving cuts into state's funds for road projects 9. Smart micro car turns heads, saves bread 10. Everett Transit restores south city route 2 - Top 10 Stories Most Talked about 3 - Top 10 Stories Most Emailed

• Senior housing on way to Lynnwood • Something for everyone • 'Dog'-gone unusual • Ex-employee, blog author sues school district • Everything's coming up Shakespeare • School district budget shows improvement • Christopher's way • 57 years and ticking, washing, drying • Agreement nets Ballinger group $200K • Arlington Fly-In marks 40th anniversary this year • Melody Biringer a wide-ranging entrepreneur • County home market offers low rates, lower prices, wide variety of prope ... • Good investments may be boring but profitable • Fryelands industrial park growing in Monroe • Out of the Blue Aviation expands flight training • Paul Allen’s rare Flying Heritage Collection becomes latest aviation att ... • Warbird's history keeper