2004 Articles in the Boston Globe
Two delectable desserts for cooling off during the summertime Granitas,
sorbets are frozen delights
July 22, 2004
Two great frozen desserts are granitas, which are coarse-grained Italian ices, and sorbets, which have a creamy texture even when they're not made with milk.
For both, begin by pureeing the fruit that is in abundance now. Add super-fine sugar and fresh citrus juice for a tart twist that adds depth to the fruit flavor.
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Berry nirvana is in full swing, and the dessert Pavlova, a fluffy creation of meringue, will make you feel like you're floating on a cloud
June 2, 2004
Some desserts don't seem right without strawberries. Tarts would be missing their bright red color and glory, shortcakes their intensely aromatic topping, and cobblers their fruity filling. Pavlova, the famous round of crunchy meringue, wouldn't be as splendid without a crown of ripe red berries.
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For picnics, toss together some sushi
June 9, 2004
Sushi rice is short-grain white rice that is cooked and mixed with rice vinegar and sugar. This, of course, is the rice you're biting into when you sit down to a plateful of sushi. What you put on or in the rice determines the kind of sushi.
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White Asparagus
April 28, 2004
Right about now the Germans are going gaga over white asparagus-- it is “spargel”
(asparagus) season. Actually it is white asparagus season in many European countries. Many of us only know the limp white spears we see in jars or cans; they are fine on a salad, but the fresh ones, while a bit expensive, are popping up in our markets now. For a real treat grab the first fresh bunch you see.
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Here's the flip side to holiday tradition
4/14/2004
LEXINGTON -- Bleary-eyed souls are making their way to the Battle Green. A shot rings out. The all-volunteer army is spurred into action. Ready, aim, flip!
Did you think only the British were coming? The other great Patriots Day tradition in this historic town is pancake breakfasts. Next Monday, hungry hordes who waited for hours to see the reenactment of the "shot heard 'round the world" can mount their assault upon local venues for breakfast.
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Simmered tofu gets zesty with sauce and seasonings
4/8/2004
Nothing could be simpler than a cake of tofu simmered in a light broth. The Japanese dish Yudofu is the very definition of simplicity in both preparation and presentation. Condiments of grated ginger, a sprinkling of katsuo (bonito) fish flakes, and finely cut rings of scallions not only add to the spare beauty of this dish, they also provide the zing. Traditionally this dish is served from a simmering pot atop the table. Diners place tofu in their own bowl and choose their toppings, which are stirred into a sauce made from soy sauce, dashi (bonito fish stock), and mirin (Japanese sweet rice wine).
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Pasta is full of carbs, but that doesn't matter Tomatoes or cream?
Here's your guide
2/4/2004
ROME -- A nattily dressed gentleman, unlit cigar poised between his lips, studies the pastas in a soccer-field-length supermarket aisle. Signore Pino Magno is an Italian diplomat who loves to cook. He is choosing pasta to go with one of his sauces. After much consideration, Magno decides on a bag of casarecce, a delicately once-twisted, short shape with a channel running down its center. This crevice will allow the sauce to seep deep into the cooked casarecce. His wife, standing patiently nearby, explains that he does this all the time. There are, after all, hundreds of shapes from which to choose.
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A little barley goes a long way to beef up a soup or vegetables
Use it instead of high-carb pasta, potatoes or rice
1/29/2004
Tired of potatoes, rice, and pasta? Looking for another carb with some nutritional clout? Try barley. When cooked, barley has a soft but slightly crunchy texture. When added to soups, it makes them creamy. It is a great base for a pilaf.
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Easy peanut sauce will perk up a salad, appetizer, or entree
It's great as a base for meat, vegetables, tofu
1/22/2004
Burlington's Elsa Tian is a lively lady of 70 and a superb, instinctive cook. Elsa and her husband, Jan, immigrated to the United States 38 years ago from Jakarta, Indonesia. Elsa loves to share her cooking with friends.
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