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^age 8 NORTHWEST HERALD Section B Wednesday, July 31,1965 Food What 's cooking June Cavarretta Getting back to basics Do you know the secret of preparing tender shellfish? How to fix a curdled hollandaise sauce? The do's and don'ts of pan frying? Can you make a homemade maple-flavored syrup? A basic vinai­ grette? Perfect braised chicken? "Easy Basics for Good Cooking," by the editors of Sunset Books and Magazines, makes no assumptions on any cook's part. Would-be cooks who've yet to boil water and experienced cooks who shy away from yeast breads or souffles will find the basic principles and techniques of good cooking clearly defined. Some cooking techniques require scientific precision while other aspects allow for freedom and flexibility. Knowing the difference can define disaster or delight in the kitchen. Most cooks learn by trial and error, but those errors (heavy cream improperly whipped, a soggy pie crust, bread dough that doesn't rise) can be not only costly but frustrating and defeating as well. Photo sequences in "Easy Basics" show what both properly and improperly whipped cream looks like; how to pre-bake a pie crust and what yeast looks like after it "proofs." Pictured techniques eliminate guesswork when preparing popovers, stirred custard, sticky buns, crepes, artichokes, and a stuffed turkey, to name a few. Novice cooks may believe long grocery lists, stacks of dirty dishes, and hours spent in a steamy kitchen are prerequisites to producing delectable company and family fare, but "Easy Basics" refutes those ideas. The editors chose recipes that call for streamlined preparations with readily available ingredients. For instance, Scampi, an elegant dish for company, is a simple preparation of shrimp cooked in a buttery garlic sauce. A mashed potato casserole, which can be prepared ahead of time, is made with cream cheese and sour cream. Risotto, an Italian- style rich dish that cooks to "a creamy consistency, is a delightful accompaniment to grilled Italian sausag^. "Easy Basics" pictures the steps of preparing Chicken Kiev (which sounds difficult but in reality is quite-simple). A recipe for Crab-Stuffed Chicken Breasts is offered, which uses the same technique. The technique of poaching fish is pictured along with two recipes using the technique, Poached Fish in Cheese Sauce and Rolled Sole Fillets with Dill Sauce. Time spent attending a cooking class or watching a good cook is usually rewarded by picking up a few tricks, and "Easy Basics" is filled with photo sequences that show how to remove astringency in eggplants, how to find hidden dirt in a leek, and how to ensure even cooking in Brussels sprouts, among others. ' Besides providing cooks with a wealth of usable recipes, "Easy > Basics" provides a cadre of cooking information which any cook can build and expand upon. Beginners will appreciate the glossary of cooking terms, tips on getting started in the kitchen, and text on basic kitchen equipment. All cooks can use the book's charts, including equivalent yields (one pound of confectioners sugar equals 3-3/4 cups, unsifted), emergency substitutions, weights and measures, roasting timetables, and a cheese sampler. Special cooking tips woven throughout the book are particularly useful and will enhance and expand any cook's knowledge and skills. "Easy Basics for Good Cooking" is available at Walden Bookstore in Spring Hill Mall. Casserole adds to barbecue There's more to a barbecue meal than what's on the grill. What's needed is a good basic vegetable dish to go with the hamburgers, hot dogs, steaks or whatever. Here's one made with California ripe olives that goes with just about anything the chef might want to barbecue. Prepared with readily available fresh summer squash, 'this casse­ role is colorful, appetizing, nutri- tous, economical - and easy to make. Zucchini Casserole 1 pint small curd creamed cottage cheese. 14 teaspoons basil. 1 teaspoon oregano. 1 medium clove garlic, minced. 112 cups pitted California ripe ol­ ives, cut into wedges. 2 tablespoons butter. 2 pounds zucchini, crookneck or patty pan squash, diagonally sliced •/4-inch thick (7cups). 1 medium onion, cut into wedges. '? teaspoon salt. '/«cup flour. 2 tablespoons grated Parmesan cheese. Mix cottage cheese, basil, oregar no, garlic and 1 cup olives. Set aside. Heat butter in skillet. Add squash and onion and saute over high heat about 5 minutes or until tender-crisp. Sprinkle with salt and flour, mix­ ing in. Turn half into shallow 2- quart baking dish. Spread cheese mixture overall. Top with remaining squash. Sprin­ kle with Parmesan cheese. Bake uncovered in 350 degrees oven for 30 minutes or until heated, through. Garnish with remaining olives. Serves 4-6. Bread (Continued from page IB) floured surface, 5 to 8 minutes. Place in greased bowl, turning to grease top. Covers let rise in warm place until double, about 25 minutes. Punch down dough. Divide into 4 parts. Divide each fourth into 6 pieces. Roll each piece into a 12- inch rope. Place 1 inch apart on greased cookie sheets. Combine egg white and water; brush tops of bread sticks. Sprinkle with sesame seed. Bake at 400° for 25 to 30 minutes until deep golden brown. Remove from cookie sheets; cool. SALE DATES JULY 31 THRU AUGUST6 WHILE QUANTITIES LAST CHECKS Rf ACCEPTEO ONIY WITH OUR CHECK PURCHASINGCARO Merchandise emmet Center 301 W.VIRGINIA AVE. RT. 14 CRYSTAL LAKE--455-0333 AND, ROUTE 176.WAUCONDA HOURS: MON,TUES, SAT.1,5 WED, THURS, FRI.9S: SUN. 10-3 FOLDING TEXTILENE 4, SLING * FURNITURE A FOLDING TEXTILE SLING FURNITURE 1" DIAMETER ALUMINUM FRAMES WEATHER AND RUST RESISTANT STANDARDIZE LAWN CHAIR REG. 17' NOW '12* CHAISE LOUNGE S-POSITKNIRECLINING UAUIWBOO ADJUSTMENT REG.'35" HOW *iSr 4J" ROUND METAL . UMBRELLA TABLES UAtAIWEOO BAKED OH FIMSH REG "35" NOW TO" ROCKING CHAIR REG '25". NOW'17* KING SIZE CHAIR REG 22" NOW *15" TABLE UMBRELLAS CRANK STYLE REG. W NOW *4ZW MANUAL STYLE REG. W NOW'32" COOL DOWN SPECIAL FAN SALE NOW 12" OSCULATING 3 SPEED *20" 12" HASSOCK FAN $37W PERSONAL AIR CONDITIONER BY CM ELECTRONICS BATTERY OPERATED PERSONAL COOLING SYSTEM N0W2" BATTERIES NOT INCLUDED 2-PIECE GARDEN SET INCLUDES: PRUNER GRASS CLIPPER GARDEN HOSE SALE 5mm.1i" N0W77* imwtr NOW >11* 40% OFF LAUNDRY AIDS LARGE SELECTION SORTERS IRONING TABLES HAMPERS PADS & COVERS CLOTHES DRYERS LADIES SHORTS AND ALL SWIMSUITS 50% OFF WHILE THEY LAST RBO SAUCE 10 lb. CONCENTRATED CONCENTRATED LIQUID 28 oz LAUNDRY DETERGENT FABRIC SOFTENER S *1 OO ,N A HANDY PA,L 1/2 6AL S,ZE JL $2 69 0QC EVERYTHING WITH THE RED DOT MUST GO Save 40-60% when you take an additional already reduced summer merchandise. RED DOT SALE o~s 0Ujk£/l^ Save on tremendous selections of reduced summer apparel for • Misses • Juniors • Women • Children J • Young Men • Men Here's an example of how the savings add up: Originally *30.00 Sale Price _,15.00 Add'l 25% red dot savings means you pay '11.25 Markdowns taken at register. Hurry in while the savings last. 'Excludes Big & Tall Shop. , Shop Spring Hill Mall Mon.-Fri. 10*9, Sat. 10-5:30, Sun. 11-5 (312)426-9100