grill for all seasons
Fall's chilly winds generally mark the end of the backyard barbecue season -- alas for those who love the taste, convenience and healthful aspects of grilled food. But there is an alternative, and it's even faster than the gas or charcoal varieties. It's the 60-Second Grill Express, from Creative Technologies Corp. of Brooklyn. N.Y. The counter-top device can cook hamburgers, steaks, fish, pork or chicken cutlets in 1 to 2 minutes, and shrimp and vegetables in 30 seconds, according to the manufacturer. Suggested retail price for the Grill Express is $129. It's available locally at Hecht's; or call (800) 282-5240 for the outlet nearest you.
It's time to come clean about that terrible turkey experience you had one Thanksgiving . . . The time the bird didn't get thawed . . . the gourmet "grilled" version that took until 10 p.m. to cook. We're looking for funny or awful or helpful first-person tales about baking the holiday bird. If you're willing to share for the good of others, please write to Turkey, c/o Karol V. Menzie, The Baltimore Sun, 501 N. Calvert St., Baltimore, Md. 21278. Please include a daytime phone number.
At the BMA: demonstrating the fine art of cooking
You can pay tribute to the art of fine cuisine in the most artistic setting by attending the second annual "Cook's Palette" demonstration and lunch Nov. 18 at the Baltimore Museum of Art.
Three noted local chefs will demonstrate techniques in the museum auditorium. At 10 a.m., Randy Stahl of the Brass Elephant will show how mozzarella cheese is made, and demonstrate how to use it in appetizers.
At 11 a.m., Michael Rork of the Harbor Court Hotel will show how to prepare rice-paper-wrapped salmon with herbs and tomato-basil chutney.
At noon, Harold Marmelstein of the Polo Grill will demonstrate how to make apple strudel with vanilla sauce.
At 1 p.m., a lunch based on the dishes demonstrated will be served in the museum's Schafer Court.
Cost for the demonstrations is $35 for BMA members, $40 for nonmembers. Cost for attending the demonstrations and the lunch is $50 for members, $55 for nonmembers. Advance reservations are required for the lunch by Nov. 12. Send checks payable to The Baltimore Museum of Art to Mrs. John C. Nuttle, 1021 Wagner Road, Baltimore, Md. 21204. For more information, call (410) 396-6314. The museum is located on Art Museum Drive, approximately at Charles and 31st streets.
The approach of the holidays usually brings an urge to entertain, but who has time these days for elaborate preparations for guests? Recipes that can be prepared in advance, or in stages, can be a big help to a busy cook. The makers of Saran Wrap (the Dow Chemical Co.) have developed a set of eight recipes, printed on convenient plasticized cards, that are ideal for today's entertaining style. Among the recipes are chicken curry pinwheels, raspberry vinegar and wine-cooked chicken breasts, and apple-walnut spiral tart. The collection is free. Send your name and address to "Entertaining with Ease," Recipe Cards from Saran Wrap, Department #5400 -- PK, P.O. Box 78980, New Augusta, Ind. 46278.
Here's a sample recipe:
Apple-walnut spiral tart
7 cups finely chopped, cored, peeled baking apples (about 2 1/2 pounds)
1/2 cup dark raisins
1/2 cup chopped walnuts
2 tablespoons brandy (optional)
3/4 cup packed light brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Pastry for 2-crust pie
1/4 cup apple jelly, melted
Mix apples, raisins, walnuts and brandy, if using, in a large glass bowl. Combine sugar, flour, cinnamon and nutmeg; add to apple mixture and toss. Cover with plastic wrap and refrigerate 30 minutes, to allow flavors to blend.
Heat oven to 375 degrees.
Divide pastry into two equal pieces; roll one piece on floured surface onto circle 1 inch larger than 9-inch tart pan. Ease pastry into pan and trim. Roll remaining pastry to 1/8 -inch thickness; with knife, cut into long strips 1 1/2 inches wide.
Stand strips in tart pan, beginning at center and forming a spiral design. Spoon apple mixture between strips.
Bake until apple mixture is tender and pastry is browned, about 60 minutes.
Cool on wire rack; brush with apple jelly. To serve, cut into wedges.