Published: Friday, February 3, 2012
Zesty nibble fits bill for whoever's hungry
If lunch is delayed (and you or the kids are starving), if dinner will be way late (and you or the kids are starving), you'd just plain like to have a snack on hand or an appetizer to set out if you're doing football and the commercials this Sunday, here's a cheese thing that might come in handy.
Prepared as follows, this nibbler created by Terry Traub, author of "Food to Some, Poison to Others,'' is both apparently gluten free and dairy free and might then have your name on it.
For the rest of us, plain old readily available mozzarella should certainly stand in for the goat-milk version called for in the recipe.
Herb-covered Mozzarella cheese
1 package (7 ounces) goat mozzarella cheese (see note)
11/2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon Italian seasoning
1 tablespoon basil
1/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper (optional)
Cut cheese into 1/2-inch cubes. Turn oil, paprika and garlic powder into a medium mixing bowl. Mix together well, then add the cheese cubes and coat all surfaces; add the Italian seasoning and coat. Then add the basil and coat. Toss with the salt, pepper and cayenne to mix thoroughly. Cover and refrigerate overnight.
To serve, stack cheese cubes on a plate with toothpicks.
Makes 55 cubes.
Note: Goat cheese can vary from very mild to very tart. Taste before starting recipe. If very tart, add a little sugar with the olive oil to take away the tartness.
SOS: Longtime Arlington-area resident Gracie Dinsmore and family have made a major move and she now writes, "HELP! Our son is a big lover of Chinese barbecued pork, such as may be served at most Chinese restaurants in the Everett area. It is lean pork sliced thin, served cold, with hot mustard and sesame seed.
"Here in southwestern Missouri, nobody knows what this is.
"We are in an area famous for starting to serve cashew chicken...But barbecued pork around here means slow-roasted ribs or shredded pork.
"I would really appreciate it if anyone could help me with a recipe so I can surprise our son.''
If you can share this recipe, don't hesitate to send it along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday's Good Life section.
Prepared as follows, this nibbler created by Terry Traub, author of "Food to Some, Poison to Others,'' is both apparently gluten free and dairy free and might then have your name on it.
For the rest of us, plain old readily available mozzarella should certainly stand in for the goat-milk version called for in the recipe.
Herb-covered Mozzarella cheese
1 package (7 ounces) goat mozzarella cheese (see note)
11/2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon Italian seasoning
1 tablespoon basil
1/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper (optional)
Cut cheese into 1/2-inch cubes. Turn oil, paprika and garlic powder into a medium mixing bowl. Mix together well, then add the cheese cubes and coat all surfaces; add the Italian seasoning and coat. Then add the basil and coat. Toss with the salt, pepper and cayenne to mix thoroughly. Cover and refrigerate overnight.
To serve, stack cheese cubes on a plate with toothpicks.
Makes 55 cubes.
Note: Goat cheese can vary from very mild to very tart. Taste before starting recipe. If very tart, add a little sugar with the olive oil to take away the tartness.
SOS: Longtime Arlington-area resident Gracie Dinsmore and family have made a major move and she now writes, "HELP! Our son is a big lover of Chinese barbecued pork, such as may be served at most Chinese restaurants in the Everett area. It is lean pork sliced thin, served cold, with hot mustard and sesame seed.
"Here in southwestern Missouri, nobody knows what this is.
"We are in an area famous for starting to serve cashew chicken...But barbecued pork around here means slow-roasted ribs or shredded pork.
"I would really appreciate it if anyone could help me with a recipe so I can surprise our son.''
If you can share this recipe, don't hesitate to send it along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday's Good Life section.
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