Tuesday, September 16, 2003 - Los Angeles Daily News
Q. I have been reading one of your summer reading books Amanda Hesser's
"Cooking for Mr. Latte.'' But I have a question. Hesser talks about sipping
something called prosecco. Can you tell me what it is and where I can find
some to sip while I finish her delightful book.
Marge Swan, Whittier
A. Prosecco is a light and lively sparkler from the northeast of Italy in
the hills of Treviso. Although people are want to categorize it as a
champagne, it isn't aged, is lower in alcohol and its bubbles are gentler
than those of champagne.
Prosecco is named after the grape varietal and has hints of apple, citrus
and flowers. It's a simple, fun and easy going beverage that can be sipped
any time of day, with or without food.
You can find it at Bristol Farms for under $10 a bottle. Or call your
favorite wine shop. If they don't carry it, they can order it. Q. Do you
have any advice on how to compensate for baking in glass pans rather than
metal? I like the look of dessert baked in glass.
Bev Nelson, Azusa
A. Because glass allows food to cook more rapidly than metal does, you
should lower the temperature given in the recipe by 25 degrees. Or you might
shorten the baking time by 10 minutes instead of lowering the temperature.
Q. I've heard that alcohol used in dishes evaporates when it is cooked. Is
this true? I have a friend who is a recovering alcoholic who avoids anything
that has alcohol in it and I wouldn't want to compromise his wishes by
serving a dish with any alcohol in it.
A. An USDA-funded study done in 1990 concluded that alcohol used in cooking
never completely evaporates. The higher the cooking temperature and the
longer the cooking time, the greater the percentage of evaporation. It would
be best to substitute something nonalcoholic for the alcohol called for in a
recipe.
Or better yet, choose a recipe that doesn't call for any alcohol. Peg's
Podium: If you're a "why?'' cook like I am, you will want to buy ''The
Kitchen Detective'' by Christopher Kimball. The book is part of America's
Test Kitchen Series from Cook's Illustrated magazine.
Now I find Kimball has done all the detective work for me as he digs beneath
the surface of popular recipes to figure out how and why they work (or don't
work.) It's all about testing and investigation.
My favorite recipe (which I've also been fiddling around with) is his secret
to from-scratch seven-minute polenta.
@ @ @ @ @
Seven Minute Polenta
1 1/2 teaspoons salt
1 1/2 cups coarse (not finely ground) cornmeal (yes, that's what polenta is
in English!)
4 tablespoons unsalted butter
1/2 cup freshly grated Parmesan or fontina cheese
Freshly ground pepper
Bring 4 cups water to a boil in a medium saucepan. Add the salt and
gradually add cornmeal while stirring with a wooden spoon. Reduce the heat
to maintain a simmer, stirring constantly. The polenta should be smooth and
large bubbles will pop on the surface. Cook until very thick but not stiff,
5 to 7 minutes.
Remove from heat, and add the butter, cheese and pepper to taste. Serve
immediately.
Makes 4 to 6 servings as a side dish.
Nutritional information per serving: 224 calories, 10 grams total fat (6
grams saturated fat), 27 grams carbohydrate, 6 grams protein, 26 milligrams
cholesterol, 736 milligrams sodium.
_____
Peg Rahn is a free-lance writer based in Pasadena. Write to her in care of
the San Gabriel Valley Newspapers, Features Department, 1210 N. Azusa Canyon
Road, West Covina, CA 91790, or by e-mail at prahn @ earthlink.net .
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