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Show DAILY HERALD Tuesdiy, September Giving the watermelon its due Phyllis Glazef TH ASSOCIATED PRESS , diet. Yx Watermelon is an excellent source of antioxidant vitamins C and A, and lycopene, which may help boost immunity and ward off disease. It also provides potassium, niacin, vitamin B6 and fiber. Its high water content gives watermelon diuretic properties, often used in cleansing and detoxifying diets. Even the seeds are healthy, as a source of cucurbocitrin, a substance that dilates blood capillaries, helpful in lowering blood pressure. STAMFORD ADVOCATE, , . . make them cry, but wrely these are tears afjoy. Think about how much flavor onions add to food Consider the character, potency and pungency they v grve to recipea that wouM otherwise be horribly humdrum. The onion, a vegetable for al seasons, is particularly worthy during the summer thanki to v your outdoor grill. Enhanced by smc fires, the vegetable's natural sugars blossom. It i no k longer ferocious, but more and warm weather-like- . Set grilled onions next to a d steak or atop a burger, either plain or drizzled with a drops of good red wine vinegar or Balsamic vinegar. Think how attractive they would look as a bed for grilled fish; red onions under snapper, for example, or bright green scaffions under salmon. GriDed onions will give stature to a plain okl salad, from simple greens and tomatoes to classic potato salad. They also bring a new dimension to sandwiches. Place them on bread or in a wrap; grilled onions are so moist you wont need butter or maya There's no running out of ideas here. You can use any leftovers in an omelet or fritta-tOr to make a relish. The grilling part can be tricky. Smaller varieties can fall through the grate, but cippolines and shallots are worth the extra care. Both are juky, sweet and less caustic than familiar yellow onkms. Grin these varieties whole, turning them occasionally with tongs. If necessary, place a smaller grate beneath them, or skewer them like kebabs. They doht take long to cook, about 5 minutes. to be grilled whole as well, take less time, 4 to 6 minutes, depending on thickness. Larger onions best for grilling are the sweet varieties: Vidalia, Bermuda, Maui, WaUaWaKa, Spanish and plain reds (purple). They're soft, so cooking time is minimal, and . the flavor is not as sharp, so it lingers less on your tongue and more in your memory. Be sure to brush open surfaces of whole or sliced onions with a film of vegetable or oKve ofl to keep them from sticking to the grflL Season them with : iLij "... ARIEL SCMAUTAuoctatad Pres Watermelon, Feta Cheese and Basil Salad blends hot and cold, salty and sweet in a refreshingly new recipe from Israeli chef and artisan baker Erez Komorovsky. An abundance of small white immature seeds is an indication that the melon was picked be-fore fully ripened. v I Tht feel: Pickijpttew4itis melon. It should feel heavy for its size an indication that the melon is very juicy. I The knock: Rap the melon with the knuckle of your forefinger or with the whole fist like knocking on a door. You should hear a deep hollow the watermelon you've chosen is really a lemon is to taste it, which is why in some countries it is customary to ask the fruit vendor for a bite. Since the chances that your local greengrocer will comply are relatively nil, you might want to adopt one or more of the following sound. Storage and handling methods: I The look: Look for a symmetrical melon with no gashes, cuts or bruises. The bottom should have a large cream-colore(not white or light green) Whole watermelon may be kept at room temperature for a few days, but for best results store in the refrigerator for up to one week. If using cut watermelon wrap tightly, chill and use within a few days. d Watermelon, Red Onion and Blackberry Salad I I rind removed and cut into chunks I 2 small red onions, peeled and . sliced lengthwise I Bunch of watercress or arugula leaves, stems removed I 5 ounces ripe goat cheese, I crumbled (about to 1 cup) Coarsely ground white pepper to taste In a small bowl, mix the u lemon juice and sugar and gentry add the blackberries. Set aside 1 hour. Transfer the watermelon, red onion and cress leaves to a large serving platter, and sprinkle the cheese, white pepper, and finally the berries and lemon juice on top. (For lovers of spicy food, Erez suggests adding a finely minced fresh chili pepper to the lemon juice along with the berries.) Recipe from Israeli chef-bakErez Komorovsky v er Yield: Makes Va 8 ounces feta cheese, cubed I 1 cup extravirgh olive oil I Fistful of fresh basil or saga leaves I Freshly grourxlWack pepper to taste 1 Using a sharp knife, cut the watermelon lengthwise once more, down the center, and away from the rind, then slice into slices, yielding two sets of triangles. Remove the seeds if desired, cover tightly and chill till serving time. Just before serving, place on a large platter with raised sides (so the olive ofl win not spill out). Sprinkle the feta cheese cubes over the watermelon. Heat the olive oil tin hot but not boiling, remove from heat, stir in the basil or sage leaves, and pour over the watermelon and cheese. Season with a generous amount of freshly ground black pepper and serve immediately with warm toasted pita, chunks of fresh country-style bread, forks and a glass of chflled wine. . V Watermelon, Feta Cheese and Basil Salad 6 to 8 servings. Juice of 1 lemons 1 tablespoon sugar 1 cup fresh blackberries or Yield: Makes I regular or seedless (quartered lengthwise) raspberries ) 2 to 2U pounds watermelon, 6 to 8 servings.-- I Recipe from Israeli chef-bakErez Komorovsky er mediurrvsized watermelon, House-i Bombay if tt H u it m y ' h '? 'ft fi??r- DINNER HOURS Monday - Saturday 4:00 p.m. - 10.-0- p.m. 463 N. University Ave Provo 373-661C15 S. Foothill Dr. SLC ?1 Gricd Onions , Red wine vinegar, Preheat an outdoor gril Set rack about 6 inches away from heat (turn a gaa grin to high). Peel onions and cut into Wnch thick slices. Brush surfaces with olive ofl. Sprinkle with salt, pepper and herbs, if using. Let rest for 1520 minutes. Place the onions on the grill and lower heat on a gas grin to moderate. Grfll (cover down) for 4--5 minutes per side, or until browned and tender. Served sprinkled with red wine vinegar, Balsamic vinegar or lemon juke, if desired. The Stamford Advocate a. 10-1- Scal-lion- s, salt, freshly ground black pep-- per and some freshly minced healu coouiKiital U pa7jeperiqg...a health screenings cnlpanpering begin at 8 an; welcome breakout topics of "Women's Health: How to Take Care Balance" by Shelly Savage, hlD. Your Life and Find "Surviving and Thriving on the Roller Coaster of Life: Tips, Tricks, Shortcuts, Time Management and De-Junki- byJanene 3rd annual women's health conference Woolsey-Baadsgaa- nl "Change Your Thmking, Change YourLif by Shauna Kelly-War- d "If It's The Blues, Then Why Aren't I Singing? Women and Depression" by Cheryl S. Cozzens, LCS.W. N "The Female Triad: Overcoming the Pressure To Be a Size 2" by Matthew B. Roush, MD., FA.C.SM Saturday, September 18 8:00 a.m. to 1:15 p.m. Composing Your Life 2004 UtihVJScy Regional Medical.Center r:fV- - ,V:"V- ' tea North-- -: - - v hu. Tf!110t Registration Form Name. Address. .State -- City. Phone. Zip. .E-ma- il. Registration: $20, with a $5 discount before Sept 10 (Jnducks fight breakfast, lunch at Carrabbas Italian Grill end all conference matieriah.) To ;i of former ;tc2rnhsvt!;::rhcthcrcfthrc2r.dv.-BYU Tzzz.) I Izzd h UVc!! E-- J. r register by mail send one registration form per person with check payable to IHC University as follows: IHC University, Composing Your Life 2004, 1134 North 500 West, suite 204, Provo, UT 84604. To register by phone and pay by credit card or for more information call IHC University at 357-873- 5. writing Cc-c- : r Seating is limited; reserve your space todcy! 1 z v. - 1' r with than! to our sponsors Qnuskiist - , ITUIII IRILL IHC CELEBRATION OF HEALTH FOUNDATION ; '. breaks waiderlul dcxirprizes , herbs. Oregano, rosemary, thyme and summer savory are particularly welkruited. Spice : rubs and marinades are fine, ' too; however, if the dressing contains vinegar or citrus juice,'; dont marinate the onions for more than 30 minutes. More time than that and the acid wfll ; "cook" the vegetable and it wfll , have an off taste and texture. ; We use onions so ubiquitous- ry that we sometimes take them for granted. No trendy item, onions have made their mark and preserved their value throughout history. Thousands of years ago, Chinese doctors ; used them to cure high blood ; pressure. In the Renaissance, people thought onions might ' ease the pain of a dog bite, cure, acne and prevent baldness. j Onions may not be a cure-aor a panacea for peace. But they surely are winners when it comes to the dinner table. And when grilled, onions are good medicine for the palate. you'll enjoy ; I Ytett Makes 46 servtrgs I 2 layered (purple), I laid-bac- VIL Despite what most people tell you, the best way to know if ; ! Bemxida, Spanish or p VkJatta onions :; t I 23 tablespoons oBvb of Salt and frey ground black pepper I 2 tablespoons mixed , , fre herbs, optional grid-seare- Choosing a watermelon Iiniiiill t THE People complain tibat oniont , LJI? Grilled onions make summer luscious RoonhferH Watermelon, that spectacular sweet treat that graces picnic baskets and summer tables, is one of Americans' favorite fruits. And no wonder; witha water content of 90 to 92 percent, it's the ideal fruit to bite into on a hot summer's day. But watermelon's goodness ' is more than skin-deeIt's so good, in fact, that you might want to consider making it a regular part of your year-roun- d spot on the bottom where your melon sat basking in the sun, and the stem should be green and somewhat dry, never wet, wrinkled or gnarled. Melons picked before their prime will never develop their full flavor. If the melon is already cut, make sure there are no meaty edges or white streaks, and the black or brown seeds are not coming away from the flesh. I 2004 |