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Show Tuesday. February 1. 200S DAILY HERALD 86 Super special duck and shrimp gumbo Celebrations Ol FOR AP I Greg and Carol Ogden of Spring-vill- e announce the marriage of their daughter Anne to Mahonri Stewart, son of George and JoAnna Stewart of Provo. They will be married in t he Salt Lake Temple February 3, 2005 A reception will be held that 0 p.m. at the evening from Provo City Library. Anne and Mahonri both attend lA'SC. Mahonri served a mission tor the Church of Jesus Christ of Latter Day Saints in Melbourne, Australia. The children of John A. (Jack) and Dolores Hutchings Zirbes would like to announce their parent's 50th wedding anniversary on February 2, 2005. We will be celebrating with a family dinner. Jack and Dolores are the parents of five children; Sharon, Debbie, Jeff, Nancy, and Tom. They have six grandchildren and seven greatgrandchildren. They have lived lives full of service to their family, their church, and their community. Jack is retired from ftovo City where he served as City Engineer for many years. He has had many church callings including bishop, high council, and temple worker. Dolores worked at Provo Craft for many years and loves painting and traveling. She has also served in many church callings including Relief Society President. Happy golden anniversary mom and dad. We love you! i.i r BinwnK FEATURES appetites. If you're seeking a dish that's convenient and satisfying and wont leave you tied to the kitchen all day, nothing fits the bill like gumbo. This rich and hearty stewlike dish is best made in advance to improve its distinctive flavor, leaving the cook more time tp relax and join guests for a memorable afternoon. Gumbo is a New Orleans favorite. "The liberal use of tomatoes, green peppers, onions and celery, which is called the 'Trinity,' epitomizes the very essence of Louisiana Creole-styl- e cooking," Michael Skibrtcky, lecturing instructor in culinary arts at The Culinary Institute of America, says. With ingredients ranging from a mixture of meats and sausage to an assortment of shellfish and vegetables, no two gumbos are alike. Most varieties, however, include okra and file powder ground, dried sassafras leaves. Much like the addition of roux, a gumbo standard, the okra and file powder contribute to the flavor and thicken the base. "Gumbo is not usually extra spicy," Skibitcky adds. "Rath-er- , the level of heat should be adjusted according to J(our super-size- d Zirbes 50th hit inwm. WEEKLY HYDE PARK, N.Y. Super Bowl Sunday is just around the corner, and with it comes Ogden, Stewart 6:00-8:0- Vv Associated dish that won't leave the cook tied to the kitchen all day, especially on Super Bowl Sunday. This rich and hearty stewlike dish is actually best made in advance to improve its distinctive flavor. h News nw.hcraldextra.com j" D OFis 2004 your chance to see your new ' baby in print! Here The Daily Herald is publishing it's annual Babies of 2004 edition on Sunday February 27, 2005 Send the best photograph of your new baby with $20 and this form to: light-colore- d Andouille Gumbo Makes eight servings i 2 tablespoons butter flour cup 1 teaspoon freshly ground black pepper, or to taste 2 tablespoons vegetable oil 1 onions, diced 3 celery stalks, diced 1 green bell pepper, diced ASSOCIATED PRESS THE chefstoretexandman.html Parma Ham and Cheese Pizza Makes one h pizza, 6 servings as needed cups flour teaspoons salt ; V-yeast teaspoons quick-ris- e i V3 cup purchased or homemade pesto (see note) 6 ripe plum tomatoes, sliced This Form (optional) ' Baby's Full Name Adjust oven rack to lowest position. Preheat oven to 500 degrees. Lightly coat a pizza pan with olive oil. To make dough: In a food processor container, combine 1 cup of the flour, the salt, yeast, 1 tablespoon olive oil and 34 cup very warm water ( 120 to 130 degrees). Pulse three times 12-in- Please Charge my Credit Card: teaspoon hot sauce A homemade pizza dressed up with Italian ham and Parmesan cheese is easily and quickly put together - but even if it's just as quickly eaten up, those who sample it will have time to register its good taste, and they won't soon forget it. The preparation of this stylish Parma Ham and Cheese Pizza takes about 25 minutes, cooking another 20. The ingredients for the filling should be the best you can find, including the traditional ham and cheese from Parma, Italy, that are known by their place of origin prosciutto di Parma and Parmigiano-Reg-gian- o cheese. Just Fill Out ftJ diced I M ... Wnch thick Length 3 plum tomatoes, seeded and Italian ham and cheese top a super-stylis- h pizza 2 ounces thinly sliced prosciutto, cut in strips cup Parmesan cheese in thin shavings or coarsely grated (see note) Freshly ground black pepper Weight . .deueined 1 Provo, UT 84603 Date of Birth Recipe pom "Cooking at Home with The Culinary Institute of America," available at bookstores nationwide or online, 1iaoupd shrimp, peeled and V-- Daily Herald P.O. Box 717 V h Duck, Shrimp and Olive oil, "Babies of 2004" 4 garlic cloves, minced 2 tablespoons tomato paste Va cup white wine 1 i quart chicken broth 1 cup tomato puree i 1 ham hock i cup okra, trimmed, cut into slices pound andouille sausage, sliced into Wnch pieces 2 duck breasts (preferably smoked), skinless 2 teaspoons salt, or to taste used to thicken soups and sauces, and dark roux is used extensively in Creole and Cajun cuisines. The darker the roux, the more intense the color and taste. The following recipe is among the 200 in "Cooking at Home with The Culinary Institute of America" (Wiley, 2004, $40). individual taste." Roux can easily be prepared in any kitchen because it is a simple combination of fat (butter, oil or rendered fat) and flour. The most important aspect of preparing roux is cooking it to the proper color. To reach the desired color, blend the fat and flour over medium heat, stirring often to avoid scorching. You will find that the longer a roux cooks, the darker it becomes. There are three basic colors of roux: white, blond and dark. White and blond varieties are Utah County Press Duck, Shrimp and Andouitle Gumbo is a convenient, satisfying - ' In a small saucepan, combine the butter and flour to form a roux, and cook over rnedium heat until dark brown, stirring frequently, about 8 to 10 minutes. While the roux is cooking, saute the onions, celery and bell pepper in the vegetable oil over medium to medium-hig- h heat until golden brown, about 12 to 15 minutes. Add the garlic and cook for 2 more minutes, or until the aroma of the garlic is noticeable. Add the tomato paste and n color, cook to a rich stirring constantly, about 3 to 4 minutes. Deglaze the pan with the white wine and allow the wine to reduce by half. Bring the chicken broth to a simmer. Whisk the roux into the hot broth, making sure there are no lumps. Add the vegetable mixture and stir well. Add the tomato puree, ham hock and the okra and simmer for 15 to 20 minutes. While the gumbo is simmer-- 1 ing, cook the andouille in a saute pan over medium-hi- h heat until browned and cooked through, about 4 to 5 minutes, Remove the andouille from the pan and reserve the fat. Season the duck breasts with 'a teaspoon salt and V teaspoon pepper, and saute in the andou- ille fat over medium-higheat until cooked thoroughly. Once cool enough to handle, cut into medium dice. Season the shrimp with 'A teaspoon salt and V teaspoon the shrimp in pepper. Dry-sea- r a separate pan over high heat until cooked through, about 2 to 3 minutes. Add the shrimp, andouille and duck to the gumbo along with the tomatoes. Continue to simmer until all the ingredients are heated through. Season with the remaining salt and pepper, and add hot sauce to taste. The Culinary Institute of America x fOV CdbTO'') Associated Press Parma Ham and Cheese Pizza, lavished with Italian ham and Parmesan cheese, is easily and quickly put together. A to blend. Add the remaining 1 14 cups flour; process until mixture forms a ball; process until fully kneaded, about 45 seconds longer. Place dough in a bowl coated with olive oil; turn to grease top; cover and let rest for 15 minutes. On the pizza pan, pat and gentry stretch dough into a round. Spread 2 tablespoons of the pesto over the dough, leavh border. Arrange ing a tomato slices on top. Bake until crust is golden brown, about 18 minutes. Top with prosciutto strips and Parmesan shavings. Drizzle with remaining pesto. If desired, sprinkle pizza with black pepper. Note: To make pesto, in a blender container combine 1 cup loosely packed basil leaves, 5 tablespoons olive oil, 3 tablespoons grated Parmesan cheese and 12 teaspoon chopped garlic; blend until smooth. To make Parmesan shavings, pull a vegetable peeler across the surface of a wedge of the cheese. 12-inc- . Recipe developed for AP on behalf of 3 European Originals C v Entries must be received by February 22, 2005 ' ,p ji Sail Coupons in Sunday's Daily Herald -- |