8/8/2019 CCT 10-27-2010 -- Food: Quick and Simple Chicken, jump C2

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A few months ago, whilewaiting in the deli line atShoppers, I noticed a dis-play of condiments: sauces,mustards and flavoredmayonnaises. One jar in

particular had a deep pinkcolor, and it turned out tobe a cranberry-horseradishmayonnaise.

Since I like to lighten-upmany recipes, I decided tomake the mayo myself,using light mayo, horserad-ish and very finelychopped Craisins (dried,sweetened cranberries). Ittasted great, but then Istarted to think about mak-ing a spread for wraps, so Iused an 8-ounce packageof light cream cheese,about cup of finelychopped Craisins andabout cup of walnuts thatwere so finely processed

they resembled a nut meal.Eventually, I used morecranberries and walnuts ineach successive batch, untilId almost doubled theamounts.

This mixture works es-pecially well when spreadon wraps with turkeybreast. You can use moreor less Craisins and wal-nuts according to yourtaste, but Ive found itsbest to process the Craisinsand walnuts together, be-cause when processing theCraisins alone, theyre hardto get out of the foodprocessor.

Since this spread isntcooked, you can use regu-lar, light or fat-free creamcheese. It can be alteredslightly for other dishes,too. If you thin it with a lit-tle milk, it can be used as adip for fruit or cookies.Thin it more to use as adressing for fruit salad.

Bedbugs

Bedbugs have become ahuge problem, and sincethey dont discriminate,they can be anywhere. Butnow travelers can find outif a problem has been re-ported at a hotel or resortbefore they make reserva-tions.

Visit bedbugregistry.comand give the city, state and

name of the hotel or resort.Theres not necessarily a

guarantee if nothing showsup, but if there is a prob-lem, you can stay at an-other place.

I checked out a resort re-cently and felt betterknowing nothing had beenreported, but Im still goingto do a thorough inspec-tion of the unit when I getthere.

The best article on bed-bugs Ive seen anywherewas by Andrea Sachs inThe Washington PostOct.10. She gives tips on whatto do before and after yourtrip. She tells how to checkfor bedbugs at the hotel,

what supplies you mayneed if you have bedbugs,where to find them andmore. Its a long, but excel-lent read. In fact, it couldsave you thousands of dol-lars, not to mention a verystressful ordeal.

Sachs also lists a website,washingtonpost.com/travel,to see a video demonstra-tion of a bedbug inspec-tion.

White pepper

White pepper is some-thing I use in a lot ofdishes. When we go to the

U.K., its very inexpensive.It costs about $2 to $3 a jar,which is saying something,considering how muchmore things cost in Europe.So, I always tuck a few bot-tles into my suitcase.

Here, however, you canexpect to pay about $6 to$7 per small, name-brandbottle, but not any longer.Go to Weis internationalaisles and youll find Badiaspices in the Hispanic sec-tion. A two-ounce jar ofBadia ground white peppersells for a mere $1.99.

Karen Silverman lives in

Eldersburg and can bereached at kizsk@verizon.net.

Cyprus black flake sea salt1 baguette

On a sheet of foil, spread

the cacao nibs in a single

layer. Roll the log of goat

cheese carefully in the

nibs so the cheese doesnt

stick to your fingers. Once

the cheese is well coated,

roll the log with a little

more pressure to embed

the nibs into the cheese.

Place the cheese on a

serving plate.

Sprinkle the cheese with

the salt, allowing the crys-

tals to tumble across the

plate.

Cut the baguette into

thin slices and arrange

them around the cheese

log or place them in a bas-

ket to serve alongside.

Start to finish: 10 min-utes

Servings: 8

BY MICHELE KAYALASSOCIATED PRESS

Salting as a deliberate act.Sounds a bit intense. And

or Mark Bitterman, it is. Itscall to action, a plan to

banish bland food.Think about salting as a

eliberate act, says Bitter-

an, author of Salted, a12-page devotional to salt.This isnt about being aancy chef. Its about how to

ake every single food youat in your daily life comelive.Because, truth is, salt haspowerful effect on food.nd just a little bit goes a

ong way. Most importantly,salt added at the stove orable isnt what worriesealth officials. That woulde the salt added torocessed food.So salt on. And heres Bit-

ermans tips to help you

sort through the maze ofsalts that crowd the market.

Salts vary in moisture,ineral content and the

size and structure of their

crystals, Bitterman says.Moisture dictates mouthfeel, while mineral contentwill play up or tone down afoods intrinsic qualities,such as fruitiness. Crystalsize creates different sensa-tions on the tongue.

For example, a salt with a

broad, flat flake say aMaldon sea salt will offeran electrical pop of salt oreven a kapow, he says,while the moisture-filledmicro-grains of a Frenchfleur de sel will create apliant, supple feeling onthe tongue.

Using the language ofwine, Bitterman talks aboutsalts that are unctuous,that impart spiciness orbutteriness. He refers to asalts meroir, the qualitiesit derives from its ocean,and calls himself as asemelier.

And hes on a mission to

change the way Americansthink about and use salt. First, he says, get overthe idea that salt is cheap.A box will last a year, so if

it costs $5 or $15 it doesntmatter, he says.

Next, get in touch withyour palate. If you like bold-ness, go with flaky salt. Ifyou like subtlety, go withfleur de sel. But also knowthat not only does each salttaste differently, they mustbe stored differently, too.Flaky salt can be kept on thetable in a simple dish; fleurde sel should be stored in anairtight container.

Bitterman also believeskosher salt is too refined tobe tasty.

For an all-around cookingsalt, use sel gris instead, headvises, a large-grain, rela-tively inexpensive salt fullof character-giving miner-als.

Chevre with Cyprusblack flake sea salt and

cacao nibs

1 cup unsweetenedcacao nibs

8-ounce log chevre(fresh goat cheese)

Two 3-finger pinches of

D is cover you r perfect m a tch .

The Ca rroll Cou n ty Tim esha s p a rtn ered w ith The Job Netw ork to offer em p loyersthe m ost p owerfu l em p loym en t a d vertisin g solu tion s in the m a rket tod a y.

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W ith ou r site w eve elim in a ted the n eed for em p loyers to m a n u a lly sea rch a resu m ed a ta b a se in ord er to id en tifyq u a lified ca n d id a tes. W ith ou r n ew techn ology em p loyersca n b e m a tched w ith q u a lified ca n d id a tesfrom ou r loca l d a ta b a se job seekers.

R ecru itm en t a d vertisin g in job b oa rd s like Mon ster.com a n d Ca reerBu ild er.com m a y w orkw ell if you a re hirin g n a tion a lly a n d a re w illin g to sp en d a b u n d le. Bu t w hen itcomes toloca l a n d region a l hirin gjob s.ca rrollcou n tytim es.com d elivers m u ch b etter resu lts, costsless a n d isd ra m a tica lly m ore efficien t.

W hen you p urcha se a recruitm enta d vertisingp a cka ge w ithjob s.ca rrollcountytim es.com,you receive:In crea sed Exposu re -Exten d the rea ch of you r em p loym en t a d a n d ta p in to a p ool of

q u a lified loca l, sta tew id e orn a tion a l ca n d id a tes.R ed u ced R ecru itm en t Tim e -Ca n d id a tesa re p re-sorted b a sed on criteria you choose,d eliverin g top m a tches for you r con sid era tion .M a xim ized Ad vertisin g D olla rs-List you r em p loym en t a d in the Ca rroll Cou n tyTim es(w hich a u tom a tica lly in clu d es a listin g on the job s.ca rrollcou n tytim es.com w eb site)a n d en joy wid e exp osu re in p ri n t a n d on l in e.

F ill thoseshoesfa s ter.

419682

Ca ll you r Ad vertisin g Sa les R ep resen ta tive tod a y or 41 0-857-5581 for m ore in form a tion .

417207

H o n o rin g O u r F re e d o m P ro tecto rs

H ONOR Y OUR VE TE RANRemember those who are currentlyserving and those who have

served by placing theirphotograph on our specialVeteransDay

pages, to appear in the CarrollCountyTimes on

Vetera n s D a y, Th u rsd a y, N ovem b er 11th

(A) 2 x 2 .5 d o u b le b lo c k = $2 5 ( B ) 1x 2 .5 s ingle b lo c k = o nly $2 0

S e rvin g, Pr ote c tin g, D e fe n d in g

YES! I w a ntto rec o gnize a s pec ia l vetera n.V etera ns N a m e:Servic e/Sta tu s :D a tes o f Servic e:M es s a ge:

Signa tu re:N a m e:Ad d res s :City: Sta te: Zip:Pho ne: Chec k One: A B Cred itCa rd # Ex pira tio n D a te

Paym ent required beforepublication. Photo willbe returnedASAP. Utmost care willbe taken with your photo. Not

responsible for lost or damaged photos, or typographical error. CCT

M a il o rd ro p o ff to :Veteran s Photos/Classified

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O therS izes Av a ila ble Up o n Request

Pu b lic a tio n D a te

Thu rs d a y, N o v. 11D ea d line: N o v. 3 (5 :0 0 pm )

B illy

S m a llW e arevery

pro u d o f yo u .

B e safe!M om & D ad

S gt. FrederickW . U nkart

K orean W ar

W ere allvery pro u d of yo u

D addy! Thanks for allthat yo udid! L ove and m issyo u !

Your fam ily

A B

Page C2, Wednesday, October 27, 2010 Carroll County TimeLI

FE &TIMES

AP PHOTO

Chevre with Cyprus black flake sea salt and cacao nibs is shown Oct. 5. Mark Bitterman, author of thenew cookbook Salted, does not take salting lightly and shows it with this recipe.

Serious flavorWriter uses book to change the way Americans think about salt

Mayonnaiselightens dishes

Karen SilvermannCoupon Corner