Entries for Apple Pie contest sought
The Apple Blossom Festival is seeking entries to the Stemilt Growers Apple Pie Bake-Off, which will take place on May 4 in Memorial Park.
Pies in two categories, commercial and individual, will be judged based on appearance, flavor and originality. All pies must have a bottom crust and use apples as the main ingredient. Monetary prizes will be given to those placing first, second or third.
Pies must be dropped off between 10 and 10:45 a.m. May 4 at the festival office, 2 S. Chelan Ave. For more information, or to get an entry form, stop by the festival office, call 662-3616 or visit www.appleblossom.org.
— Rochelle Feil, World staff
Shred cabbage with a chef’s knife
Cabbage can be quickly shredded by hand using a chef’s knife. Work with one quartered section at a time, placing it cut side down on the cutting board. Cut crosswise, creating shreds of the desired thickness. For the most efficient action, keep the point of the knife on the board as you raise and lower the handle; guide the knife blade with the knuckles of your other hand. From “The Cook’s Book: Techniques and Tips From the World’s Master Chefs,” edited by Jill Norman (DK Publishing, 2005).
— The Washington Post
On the bookshelf
“Things Cooks Love”
Marie Simmons, Andrews McMeel Publishing, 2008
Most foodies have done it at one point or another. You see and simply must buy some new or unusual widget or gizmo for the kitchen. It doesn’t matter that you don’t like rice; that paella pan is coming home.
Now there’s a cookbook to help you put all those must-have items to use. Marie Simmons’ latest, “Things Cooks Love,” was written with gear-loving foodies in mind.
Organized by cuisine, the book introduces tools and appliances from the common to the esoteric, then offers tips for using and caring for the items, as well as recipes for putting them to work.
With the chef’s torch, for example, Simmons take the reader beyond the obvious crème brûlée. She suggests using it to brown goat cheese for salads or mozzarella over roasted asparagus and tomatoes.
The chapters also detail the basic ingredients of each cuisine, a huge help if you’re wondering what you’ll need to stock up on now that you own a karahi (a wok-like pan from India).
However, flipping through this book, which was written in conjunction with kitchen tool company Sur la Table, is a bit dangerous. You could, for example, realize how vacuous life has been without, say, a couscoussière.
— J.M. Hirsch, The Associated Press
PHOTO NOT SHOWN: Cover of book