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An incorrect address was given for Fields,...


An incorrect address was given for Fields, a source for Eve's Revenge chocolate-covered apples, mentioned in the Tidbits section of last Sunday's Food & Home section. Fields is located at 1401 Reisterstown Rd.

The Sun regrets the error.

Cookbook gems

"Goodness" is the focus of a new series of appealing little books by John Midgely (American edition, Random House, 1992, $12 each). There are four books: "The Goodness of Olive Oil," "The Goodness of Garlic," "The Goodness of Potatoes and Root Vegetables," and "The Goodness of Beans, Peas and Lentils." Each is divided into two parts. Part 1 is a look at the cultural, historical and nutritional aspects of the food; Part 2 is recipes. Mr. Midgely writes with clarity and economy; watercolor illustrations by Ian Sidaway are spare, elegant and delightful. The books would be a nice addition to anyone's library, but also would be perfect as gifts for a hostess or special foodie friend. They'd also make great stocking stuffers.

Here's a sample recipe from "The Goodness of Olive Oil." (The books were first published in England and give both European and American measures. This is the American version.)

Chicken breasts

with olive oil

Serves four.

4 chicken breasts, or one whole chicken

6 tablespoons olive oil

1 medium onion, peeled, halved vertically, then finely sliced

salt and freshly ground black pepper

1-inch piece of fresh ginger, peeled and finely chopped

2 teaspoons paprika

1 teaspoon cayenne

3 canned or fresh tomatoes, chopped

1 cup of water and a little extra

1 medium onion, peeled and finely chopped

12 black olives, pitted and chopped

handful of fresh parsley, washed and chopped

Heat the olive oil in a large heavy pan and brown the chickebreasts in it. Remove them from the pan.

Add the first finely chopped onion, salt, pepper, ginger, paprika, cayenne, tomatoes and water. Bring to a boil, then reduce to a simmer and cook, covered, for 45 minutes, stirring occasionally and checking that the sauce does not dry out.

Return the chicken breasts to the pan, add the second finely chopped onion and a little more water if necessary to keep the sauce thick but not dry. Cover and simmer very gently for 20 minutes, basting with the sauce from time to time.

Arrange the chicken breasts on a hot serving platter or on individual plates, surrounded by a little of the dense sauce and topped with the olive pieces and parsley.

,'photo for mick's. center cutline: Windows Restaurant, Wayne's Bar-B-Q and Michener's have the best crab soup in town. This year, anyway.

These restaurants were the winners in the fourth annual "Old Bay Crab Soup Stakes," held earlier this month at Harborplace Amphitheatre in downtown Baltimore.

Windows was selected by judges as having the best cream of crab soup. Judges gave Wayne's Bar-B-Q in Harborplace top prize in the vegetable-based crab soup category. And the noontime crowd voted the cream of crab soup made by Michener's in the Sheraton International Hotel at BWI as the People's Choice.

Comfortable, fun, family-oriented and neighborhood-type dining is how Ryland Johnson, general manager, describes the new Mick's restaurant that's just opened in Towson Commons. The cheerful red-black-and-blue decor showcases American folk art and artifacts, including quilts, toy vehicles, a rocking horse, and a child's wicker rocker. The menu features American food -- burgers, grilled foods and pasta dishes and -- Mick's specialty -- "home-made" desserts.

"We've built a great reputation on our desserts," Mr. Johnson said. "Everything is baked on the premises. Our chocolate cream pie is award-winning, and our Heath-bar pie is fast becoming a lot of people's favorite."

The restaurant is the 11th Mick's and the 22nd restaurant for the Atlanta-based company called the Peasant Corp., after the first restaurant, the Pleasant Peasant in Atlanta.

Mick's is open from 11 a.m. to 10 p.m. Sunday through Thursday and from 11 a.m. to midnight Friday and Saturday. There are no reservations. For more information, call (410) 825-0071.

Here's a Halloween treat that adults can enjoy: apples dipped in creamy dark chocolate. The apples are the latest creation from Jane Pomerantz, a former Baltimore caterer. Her new venture, with partner Leonard Wachs, is called "Eve's Revenge." The apples cost about $2.50 at local markets, including Grauls, Harvey's at Greenspring Station, Fields Pharmacy in Lutherville and the Chestnut Ridge Farm Market. Apples come with plain chocolate or with chocolate and nuts. The coating, which is individually applied to the apples at the stores, is made from several imported chocolates and contains no chemicals or preservatives. With a little notice, Ms. Pomerantz says, the stores can produce enough apples for a party.

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