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Show he Salt Lake Tribune CUISINE QUEST Domanski, These dainty powdered sugar cookies names have many different Polvorones, Mexican wedding cookies, Russian tea cakes and even butterballs. Nomatter the moniker, these round or crescent-shaped cook: ies are a favorite for Christmas and other special occasions, ac cording to the 17 readers who submitted recipes for reader Doris Beseeco. “Crisp little things,” writes Stella Walkowski, that “melt richly tongue.” Other contributors: Box, Kathleen Dansie, on the Vaunda Suzanne ayla Hanford, Jan ckman, Sharon Hoff, Laurie Hunt, Nancy Jacobsen, Viola Lawrence, Zona Maraffio, Belinda Morrison, Jan Porter, Daniel Radice, Laurie Thompson, Gena Waite and Eileen Latin American version of barbecued meat. Katie Hansen wants a butter rum muffin recipe using rum % cup finely chopped pecans i cup butter, softened 1 tablespoon lemonjuice envelope unflavored gelatin « cup cold water or other nuts Additional confectioners’ sugar 4cup confectioners’ sugar 1 teaspoon vanilla 2k cups all-purpose flour 4 teaspoonsalt Drop peaches in boiling water for 1 minute or until peel has softened. Immediately dip fruit in ice water. Peel and chop and Heat oven to 400°. Cream butter, 4 cup powdered sugar each vanilla. Gradually. add flour and salt, beating well after peaches. In a large saucepan, combine peaches, sugar and lemon juice. Bring to a boil. Mash peaches. Reduce heat and simmer, uncovered for 5 minutes. Meanwhile ina small bowl, sprinkle gelatin over cold water. Winterholler. Rebecca Baird's recipe for a low-sugar peach spread, pubished in the June/July 2003 issue of Taste of Home magazine. also has been included. Requests: Katie Kilpatrick is looking for a marinade to make Café Rio's pork barbacoa, a Mexican Wedding Cookies Chunky Peach Spread 7 medium peaches (2 to 2% pounds) cup Sugar Send us your best By Kary STEPHENSON The Sait Lake Tritmane Wednesday, July 30, 2003 BASICS. Let stand 2 minutes. Remove peach mixture from heat, stir in gelatin mixture until dissolved, Cool for 10 minutes. Pour into addition. Add nuts, stir until blended. Shape into 1-inch balls or crescents. Place on an ungreased cookie sheet. Bakefor 15 to 18 minutes or until cooked but not brown. Roll warm cookies in confectioners’ sugar. Cool. Cookies can be rolled in sugar again jars. Refrigerate for up to 3 weeks. Makes 3% cups. when completely cooled. Makesabout 3 dozen. Rebecca Baird, as published in “Taste of Home” magazine extract. Michelle Debolock of Salt LakeCity is looking for a recipe similar to the Milagro Bean- field salad served at the recently closed Park Ivy Café in Salt Lake City Helen Kunziof Sandy would like a recipe for Salisbury steak, like the one served at the beef and cabbage recipe, like the dish served at the old Wainwrights Café on State Street. now-closed Red Apple restau- rant in downtown Salt Lake City. Kunzi also requests a corned Have you been searching for a recipe? Send requests or answers to others’ queries — by mail to Cuisine Quest, c/o The Salt Lake Tribune, P.O. Box 867, Salt Lake City, UT 84110; or e-mail kathy: com, Include name, city and telephone number. Mediterranean food stores have their niche @ Continued from D1 kets yields fresher, better tasting ingredients, a more educated staff and a friendly, Old World Specialty italian foods, suchas bottles of pickled peppers. kindof authenticity. And whereelse do they insist that you samplebefore buying? “My marketis for people who and garlic, above,are available at the market. Glossary grew up cooking Italian and Here are some of the items shoppers will find in a Mediterranean market; Greek food,” said the 42-year-old Ancho' wy: ‘There are many species of his smal sivery fish, but real anchovy come only from. the Mediterranean and southern Europe, Generally fileted, satcured and canned in oll, thay are used sparingly fo flavor ot gamish sauces, Balsamic vinegar: Ravarino, “but more and more, L have customers wanting to be educated and whohave more sophisticated tastes,” Like similar specialty stores, the Mediterranean Market and Deli boasts a dozen different ‘Made from white Trebbiano grape juicet gos its dark color and pungent sweetness. from aging in diferent kinds and shapes of wood! ‘barrels. Sutfites are added to inhibit bacteria grow, Cannoll: (var-otvee)A popula alan dessert o ied pasty cylinder fied with sweatened Ficota,chocolat of candied ruts. ‘The smal ower bud of a Medterranean bush. Airis picked, tis sun-dried and picked in vinegar bine, Finsebelore using kindsofimported oils, vinegars, pastas, olives, candies and snacks.There are several canned and bottled pasta sauces on the Dolmathes: (dohi-mah-thes) Grape leaves stuled with savory, seasoned filing, usually ground amb or beel,sce anat onions. Extra:vigin ollve ol: The fins ‘and fruitest of the olive ols, and most expensive. Comes from the first pressing of olives and has only 1 percent acidity. Ranges trom a fight, champagne shelves, but most customers opt for Ravarino’s homemadesauce, available in pint and quart containers. Shoppers usually find the hot ‘color to a bright green. Generally, the deeper the color the more intense the flayor. or mild sausage, the Caneparis' original recipe, is a perfect accompaniment. Not in the mood {nyoh-koe) A pasta-ike dumpingofan made from cheese or potatoes and served with pesto or sauce. Halva: ‘A Middle Eastercontection made from ground sesame seeds, honey and sometimesdid fruare pstachi nuts, for sausage? There are more than two dozen kinds of meats in the glass case and almost three dozen domestic and imported cheeses from fresh goat and ricotta cheese to aged Kasseri Kalamata: Calva) A dark, anond-shapod Grok oe, Otten itis slit to allow the ol and wine. marinade to soak into the flesh. Mezethes: ‘The name for Greek appetizers. Can include olives, cheese, bread, dips and spreads, salads and small bes of meat. and Romano, Parmesan, of course, is the Mortadalia: (‘mobr-tu-dehi-uh) This smoked sausage, created in Bologna italy, is made ot ground beet and pork with seasonings. Where the slang word "salonay’ got ts stat best seller, especially since customers can get it grated on the spot. The store's original wood Orzo: AA tiny rice-shaped pasta. Good in soups or served as a substitute for rice in Greece and italy, Panettone: ipar-ut-totvnee) A swoe alan yeast bread traditionally served at Christmas, Usually tal, cylinder shaped, includes raisin, ctr, ping nuts and anise, Parmigiano-Reggiano: ltapreeminent aged cheese. 1 has a grainy texture and is used primarily for graterstill works better than any modern equipment Ravarino has tried. Ravarino never originally planned ona career carrying on pin Pesce he ops of Bog, Mata, Moder ard Fama the family business. In the early 1970s, the Cane- Phyllo: {SeTemata len tanya sa sl uh Used for such reek specials as bakiava and spanakopta, Translated, means Niel A mush made trom commeal and often mixed with cheese, I can be eaten hot or ‘cookid unt fim,then cut into pieces and ined, Rigotto: hallian specialty in which arhono rigs is cooked slowly in seasoned broth until creamy. pari family sold the store to a longtime employee, Norma Potts, Ravarino remained a regwar customer. But one day in 1987, on a whim, she wrote down her telephone number and told Potts to call if she ever wanted to sell. Two weeks later, Ravarino was offered the business, Sheleft Au. Hantatann/TheSal Lake Tribune Jen Marietta, an employee at the Mediterranean Market & Deli, slices meat while a plate of freshly made antipasto with olives, peppers, mushrooms and Italian salamis sits ready to go. Tiramisu: {tb-rut-mee-soo)Dessert made with mascarpone, an utra-ich Naan cream cheese, Chocolate and espresso, Translated A means “carry me up. Sources: “The New Food Lover's CompanionGarrat', $15.95) and “The Food Lover's Atlas ofthe Wisrld”(Firefly Books, $5 her job as a public schoolteacher and went to work. Shortly after taking ownership, Ravarino added the delicatessen to showcase the products. olive oils and cheeses door-todoor for several years before he S-year-old the market in 1946 and addeda pharmacy in 1957, when broth Customers, new and old, will find even more gourmet items opened his first store in 1948, ble up between 400 and 500 sand: said son SamGranato. wiches a day and then usually ers Gus and Tommy graduated these days as the Broadway pick up a few gourmetitems for dren, ages 17 and 14, her mother from the University of Utah and several employees dishing up Mediterranean faresix days a week. (The store is open week \ days from 9 am. to 6 p.m. and Saturday from 9 a.m. to 5 p.m.) market recently expanded its of: ferings, said Chris Sotiriou, Gus’s son and a pharmacist, who Today the company makesits own hubcap style bread and carries nearly 1,500 items. “And if you don't see what youlike,tell us and we'll bring it in,” he said. to explore new ingredients, ask cooks were able to step inside The Broadway and find im portedoliveoil, orzo pasta, feta Today, the market is a family affair, with Ravarino’s twochil Family tradition also runs deep at the Broadway Shopping Center, 242 E. 300 South in Salt Lake City, a hidden Mediterr nean gem, known mostly to those whoareof Greek descent and to those who work or live in the vicinity The Sotiriou family opened pharmacy school Longbeforeit became trendy, Greek Orthodox faith eat for the holiday, now runs the business. “People don't like to see the same things day in and day out,” cheese, Kalamata olives, he said, leaves and phyllo dough. Adapting is how Frank Granato Importing Co., likely the largest and oldest of the Utah's While the market has a loyal customer base, Easter is espe cially busy as the marketoffers the redegg dye andthespecialty Mediterranean markets, survivedfor decades. cuts of lamb that members of the has Founder Frank Granatosold Fifteen years ago, Sam Granato took his father’s advice and opened a delicatessen inside the market so “people could learn whatprosciutto and fresh mozzarella reallytaste like. Now, between the original store at 1391 S. 300 West, and an head broccoli, washed and broken into florets small head cauliflower washed and broken into florets questions and taste new foods is the niche of specialty markets, said Granato, and the reason people return and bring their friends along. “We are muchdifferent than a regular market," he said. “It's fun and very few people leave disappointed.” kathysa@slirib,com 1 small dried red hot chili pep- 2 cup extra-virgin olive oll 1 pound orecchiette or similar § tablespoons extra-virgin ob 6 anchovy fillets (or 3 whole salted anchovies), rinsed and deboned small pasta Freshly groundblack pepper iveoll, divided 1 small yellow onion, finely Bring | inch of lightly salted watertoa roll ing boil in a heavy saucepan. Add broccoli and top and core. Crumble chili into pan andstir to mix well. Pourtheoll mixtureover vegetables. cauliflower and cook 8 to 10 minutes or until ‘Toss to coat with oll tender enough to pierce with a knife andonly a few tablespoons of liquid remam in bottom of pan. Set aside to keep warm. / Meanwhile bring 5 quarts of lightly salted water to a rolling boil, Add pasta. Stir with a wooden spoon and cover. When pasta water has in a small skillet, combine garlic andoll over returnedtoaboil, remove tid and cook furiously wntil al dente. Drain and immediately turninto medium-low heat and cook gently until garlic is soft, but not brown. Coarsely chop anchovy fil Jets and add togarlic, crushing themintothe oil with back ofa fork. Break open chill and discard ‘a warm bowl, Toss with vegetables, Addpepper totaste. Serve eee No cheese. he Essential Medierranean” “My market isfor people who grew up cooking Italian and Greekfood. But more and more, I have customers wanting to be educated and who have more sophisticated tastes,” ANNETTE RAVARINO Mediterranean Market & Deli —— Spinach Baked with Feta Seasalt 2 garliccloves, finely minced per,or moretotaste location, the road. Giving customers the chance Orecchlette with Broccoli and Cauliflower medium Holladay 4040 S. 2700 East, customers gob- pounds fresh washed well spinach, chopped Nutmeg for grating ea salt Freshly ground black pepper ‘% coup grated feta Heat oven to 350°. Place freshly washed spinach, with water still clinging toits leaves, % cup ricotta, drained for at least 1 hour % cup coarsely chopped flat leaf parsley salt and black pepper. Continue cooking for Drain in a colander, Using a curved chopping about 5 minutes more. Remove from heat and drain any liquid, Stir feta, ricotta and parsley intothe spinach. Taste and adjust Use a small amountofthe remaining olive oll to grease bottom and sides of a small oval gratin or other type of baking dish. Spoon spinach into blade, chop spinach while it ts still in the colan dish and dribble remaining olive oll over top. into a heavy-duty saucepan. Cover and set over medium heat until spinach starts to cook, Lower heat to medium-low and cookfor about20 minutes or until spinach is thoroughly tender, der, to furtherdrain excess liquid. In a skillet, combine 3 tablespoons oi) with onion, Set over low heat and cook, gently until onionis soft and melting, 16 to 20 minutes. Stir in spinach. Add grated nutmeg to taste. Add sea Bake for 20 minutes, Serve immediately,or, fol lowing Greek custom, let spinach coo} to just above room temperature before serving. “The Bssential Mediterranean |
