Eat sweets, do good for Epilepsy Association


It's a sweet deal for all involved: An evening of dancing, dining and champagne, plus a raffle of gift packages, all to benefit the Epilepsy Association of Maryland Inc. Dessert offerings will come from such restaurants as Boccaccio, Cafe Troia, King's Contrivance, Luigi Petti, and Peerce's Plantation. The desserts will be judged by a panel that includes chocolatier Albert Kirchmayr, chef Michael Rork of the Town Dock restaurant, St. Michaels, and Jan Bandula of the Baltimore International Culinary College. The event, "A Sweet Deal," starts at 8:30 p.m. Saturday, May 6. Tickets are $75 per person. Call (410) 828-7700.

Eat quickly but well

We've gotten used to counting on Eating Well magazine to provide interesting recipes for today's health-conscious lifestyles. Now the editors are going to make things fast as well, with "The Eating Well Rush Hour Cookbook" (Eating Well Books, $14.95). Recipes are grouped by season and include an entree, either a salad appetizer or side dish, and a dessert. Each has a timetable. Some of the menus are: "Moroccan Grill," "An Hour in Provence," "A Southern Porch Supper" and "Fish for Compliments." Here's a sample recipe, from the summer section menu called "The Magic of Fish & Ginger."

Salmon in a Vibrant Sauce

Serves 4

1/4 cup chopped fresh cilantro

3 tablespoons chopped fresh ginger

2 tablespoons coarsely chopped garlic

2 jalapeno peppers, seeded and coarsely chopped

3 tablespoons lime juice

1 tablespoon vegetable oil, preferably canola oil

1/2 teaspoon salt

1/4 teaspoon turmeric

1 1/4 pounds salmon or halibut fillet, cut into 2-by-2-inch pieces

Using a food processor or a mortar and pestle, grind together cilantro, ginger, garlic and jalapenos until blended into a smooth paste, adding a little water if necessary. Add lime juice, oil, salt and turmeric and mix well.

Transfer to a shallow glass or ceramic dish, add the fish pieces and toss in this marinade, making sure each piece is well covered. Cover and refrigerate for 10 minutes.

Coat the bottom of a large nonstick skillet with 3 to 4 tablespoons of the marinade. Transfer the fish to the skillet and cover with the remaining marinade. Cover the skillet with a tight-fitting lid and place over medium-low heat. Cook gently until the interior of the fish is opaque, 5 to 10 minutes. (The cooking time will vary with the thickness of the fish.)

Doggedly fat-free

Oscar Meyer has a new way with hot dogs: They're fat-free. That's right, zero grams of fat, and only 40 calories per dog. They've also introduced new fat-free varieties of bologna, oven-roasted chicken breast, smoked turkey breast and oven-roasted turkey breast. Suggested retail prices range from $1.99 for the chicken items to $3.29 for the hot dogs.

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