Thursday, December 23, 2010
In my column Wednesday, I suggested that everyone needs a "little black dress" appetizer for party season, drop-dead easy stuff that you can throw together and transport easily, and that always pleases people. The simpler, the better.
Then I threw it open to people to send me their own "little black dresses." The responses:
- From Ann: Kalamata olives and mascarpone cheese. Basically equal parts, food-processed. This recipe started with olives and homemade mayonnaise, but the substitution of mascarpone really simplies it. Toasted baguette slices. You're done. It's best to process the olives first, until well-chopped. (From Kathleen: Pitted olives, of course. That should go without saying. Or maybe it needs to be said.) Add cheese, softened, and mix well.
- From Marna Polhill: Mix an 8 ounce package of cream cheese (1/3 less fat variety is fine) with at least 1/4 cup of good-quality Vidalia onion relish. I purchase mine, Georgia Vidalia Onion Relish from Hillside Orchard Farm in Tiger, Ga., at the Handy Pantry gas/grocery/vegetable market across and down a little from Miller's vegetable stand below Pineville going toward Fort Mill. Anyway, mix cream cheese, relish and serve with crackers.
- From Jane Loveless: This is a recipe from my cousin April Morrow. April's Chicken Spread: One large and one small can of canned chicken (white-meat only). One large and one small block of cream cheese. One pack of ranch dressing mix. Set cream cheese out to soften. Drain chicken. Mix everything with mixer, carefully dodging flying pieces of chicken as you get started. Recipe can be adjusted by using more or less cream cheese or chicken, but never use more than one pack of ranch dressing mix unless the recipe is doubled. Best eaten with bagel chips. It's also better if you make it the night before so the flavors have time to blend.
- Sue Clark, Matthews: Take a sheet of wax paper and sprinkle heavily with chili powder. Use a package of Velveeta unwrapped and the sides moistened with a little water. Roll in the chili powder until completely coated. Place on a pretty plate and surround with crackers. They all want the recipe.
- Dotty Dysard, Matthews: Put some green pepper jelly in a dish. Open a container of spreadable cream cheese. Arrange Ritz crackers on a plate. Put a spoon in the jelly and a spreader knife in the cheese. Demonstrate by spreading the cheese on a cracker and adding a dab of jelly. Eat one. Oh, and eat another one, too.They're really good.
- Skippy Krell: Santa Barbara Mango with Peach Salsa, available at Costco behind the meat section. No substitution! Tostitos whole-grain scoops. Arrange partially drained salsa in a glass bowl with scoops in a basket nearby and watch it all disappear.
- Ann Houston Staples, Pineville: Deviled eggs. Everyone has a fit over them and acts like they are really hard and time-consuming. I've used many variations, but keep going back to the one in my mother's 1953 copy of "The Better Homes & Gardens Cookbook": Mayo, parsley, dry mustard, sweet pickle relish and horseradish. I also use a very simple punch recipe that has actually caused riots around the punch bowl. It is a blend of pineapple juice and Cheerwine. If you want to get fancy, you can freeze some pineapple juice into ice to decorate and keep it cold. But honestly, it doesn't stay in the bowl long enough to get warm. (From Kathleen: Hey, that's my punch! I use that one whenever it's my turn to do Punch on the Lawn at St. Martin's Episcopal. And yes, people go crazy for it.)
Tuesday, December 21, 2010
Katie Rozycki was the first to respond correctly with where I had lunch: The restaurant was Halcyon: Flavors from the Earth, at the new Mint Museum uptown. The inventive menu is the work of Mark Jacksina, who developed a following at Lulu among others.
The dish, by the way, is the Poulet Plate, just added to the menu this week. That's dark-chicken confit topped with a fried quail egg, a sort of deconstructed German potato salad on the end, and my favorite thing on the plate, a delicately fluffy scoop of cold butternut squash ricotta, in the middle.
The restaurant has such a strong local-food mission that there is no freezer and only a small walk-in refrigerator in the kitchen, so they're forced to keep it very fresh and local.
It's a beautiful space, right at the top of those very high front steps, with soaring windows and lots of natural wood and stone touches. You can get a look the menus (not updated with new stuff added this week, but you'll get the general idea and the price range) at www.halcyonflavors.com.
Thanks, everyone, for playing. And Katie, the copy of the cookbook "Plenty" will be on the way to you soon.
Having two holidays in a row fall on Saturdays is great for long weekends, but not so great for Saturday morning farmers markets. So some markets are making special plans to get your New Year's collards and Christmas breakfast bacon.
At the Charlotte Regional Farmers Market, 1801 Yorkmont Road near Billy Graham Parkway, a small group of local farmers plan to be on hand from 10 a.m. to 2 p.m. Wednesdays to sell whatever they can salvage from those freeze-ravaged fields.
The Matthews Community Market, 188 N. Trade St., will hold holiday markets from 4-6 p.m. Wednesday and again next Wednesday.
The Atherton Market, 2104 South Blvd., will be open 3-7 .m. today and 9 a.m. to 1 p.m. Wednesday, then will close until Jan. 4.
Monday, December 20, 2010
Thursday, December 9, 2010
Tuesday, December 7, 2010
What's going around here in food:
- The Society of St. Andrew is a great group that gathers unused food, usually from picked-over fields, and gets it in the hands of people who can use it. They could use help a couple of times this week. In Operation Food Lift, 9:30-10:30 a.m. Friday, they need a few people to help box up butternut squash and load it onto trucks. It's at a warehouse in Monroe, so Southern Mecklenburg and Union County volunteers would be great. On Saturday in Mooresville, they need help picking turnips and greens at 10 am. For details on either of these, email your name and phone number to Kristen Shaben at firstname.lastname@example.org.
- House-Autry, the N.C.-based company that makes all kinds of things cornmeal, such as fish-fry and chicken breading, hush puppy mixes and cornbread mixes, has a recipe contest called "I'm Dreaming of a Fried Christmas." (And I'm just going to back away and let you make any joke you like about that.) The grand prize is that you get to make a cooking video that they'll feature at house-autry.com. The recipe has to use a House-Autry product and can't use more than seven ingredients. Deadline is Dec. 13 and you can get entry details here.
- If you've ever shopped at the Fisher Farm stands at the Matthews Community and Charlotte Regional farmers markets, you may not know that Dane Fisher, the guy selling all those heirloom tomatoes, tomato sauces and kale, is actually Dr. Dane Fisher, associate professor of biology at Pheiffer University. He's putting on his speaking cap (he doesn't talk much on cold Saturday mornings, I can tell you) and speaking at Discovery Place from 5 to 6:30 p.m. Friday for the Charlotte Area Science Network. He'll talk about the flavor, quality and nutrition of locally raised produce. Should be intriguing. It's free, but reservations are recommended. Call 704-372-6261, extension 300.
Monday, December 6, 2010
Friday, December 3, 2010
Central Piedmont Community College issued an open invitation to the Charlotte media Thursday for a holiday reception at the Van Every Culinary Arts Building. It was one of the rare times when TV, indie and old-fashioned daily newspaper folks banged elbows.
Between multiple visits to the garde manger class's table (cold food, like housemade sausages, pates and very nice duck confit on little toasts) and plates of Beef Rib Lollipops and Braised Pork Belly on Stone-Ground Grits, it occurred to me that when CPCC has a holiday party, it's a lot like what happens at your house:
First, everybody hangs out in the kitchen. CPCC is justifiably proud of the spiffy, still-sorta-new culinary building, and they're smart enough to know that everybody wants to be where the action is. So all the food is put out in stations around the kitchen. It's not only practical - have the food where the stoves are -- but it makes the whole thing feel fun and relaxed, rather than the usual stiff work party.
Second, everybody feels like they're being graded when people eat your cooking. In this case, students actually were: Prepping and serving food for the reception was part of their final exam. But they watch and take personally every reaction to every bite. Just like you do when you cook for a party.
Thanks again to department head Bob Boll, all the student cooks and very efficient student waiters, and especially to chef-instructors Jim Bowen and Pam Roberts. I spend a lot of time at Charlotte's four culinary schools -- Johnson & Wales, CPCC, Art Institute and Community Culinary School of Charlotte. And what blows me away every time isn't just the food. It's how much the chef-instructors love those students.
Wednesday, December 1, 2010
In the discussion over how we eat (local, not local, cheap, expensive), there are a couple of good pieces in the news this week.
Newsweek's cover story looks at the divide between those who spend more on quality and those who have less to spend and make tough choices. The headline is a little misleading ("How Our Foodie Obsession Is Driving Americans Apart" isn't really the conclusion of the article). Lisa Miller's piece really shows more insight into the tough choices people have to make between quality and affordability.
Meanwhile, over at the Washington Post's opinion pages, writers Brent Cunningham of the Columbia Journalism Review and former Post food writer Jane Black weigh in on the food-culture wars and how food choices are becoming class divisions. Ironically, the Newsweek headline would be more appropriate on this one.
Taken together, they're both thought-provoking and the beginning of what is becoming a new way to define the choices we make about what -- and how -- we eat.
Monday, November 29, 2010
- Charleston Shrimp Spread
- Dry-Brined Turkey
- Roasted Turkey Gravy
- Make-Ahead Mashed Potato Casserole
- Cornbread-Pecan Dressing
- Slow-Cooker Green Bean Casserole
- Spiced Cranberry Chutney
- Sliced Sweet Potato Pie with Butter Pie Crust
- Easy Cranberry & Apple Cake
Monday, November 22, 2010
Friday, November 19, 2010
If you're aiming for a local-food menu, here are a few places to check:
- The Matthews Community Farmers Market holds its last regular-season market Saturday from 7:15 a.m. until noon. They'll do a special Thanksgiving market from 4 to 6 p.m. Tuesday. The market won't open next Saturday, and will start the every-other-week winter schedule on Saturday, Dec. 4, from 8-10 a.m. The market is on North Trade Street in downtown Matthews.
- The Davidson Farmers Market is open from 9 a.m. to noon Saturday. It won't be open again until Dec. 4.
- The Atherton Market is also open Saturday at 2104 South Blvd.
- The Common Grounds Farm Stand, 923 Providence Road (next to Interior Marketplace near Providence and Queens) is also open Saturday frin 9:30 a.m.-2 p.m. Proceeds from their sales benefit the Urban Ministry Center.
- The Community Culinary School of Charlotte will hold a holiday bake sale from 9 a.m.-1 p.m. Tuesday, at 2401 Distribution St. They'll have pumpkin pies, sweet potato pies, fruit pies, layer cakes, cookies, yeast rolls and more. Pie prices range from $10 to $14; cakes are $14 to $16; rolls are $3 per dozen. CCSC is a nonprofit organization that provides training and job help in the food service industry for adults who have had problems with employment.
Wednesday, November 17, 2010
Thursday, November 11, 2010
Wednesday, November 10, 2010
They're both dark orange, they both have smooth consistencies that are the perfect contrast with flaky crust, and they both taste mighty good under a crown of whipped cream.
So how do you decide which pie to have for Thanksgiving, sweet potato or pumpkin?
Pumpkin has that fall-harvest connection, but it's too often relegated to frozen-pie status. It's like we feel the obligation but not the motivation. Sweet potato pie recipes usually have family roots, but it gets so spiced and sweetened, it loses its connection to the fields and becomes just another delivery system for melted marshmallows.
Personally, I skip the debate and go with pecan. It's in my Georgia roots. Or I try to find the best of both worlds with a pumpkin pie topped with sweetened pecans, for that creamy/crunchy/nutty contrast.
But in the run-up to Thanksgiving, I'd love to hear which way you go and how you make the decision. What's your pleasure - pumpkin or sweet potato?
Friday, October 29, 2010
B's Barbecue, 751 B's Barbecue Road, Greenville, NC.
Wednesday, October 13, 2010
Monday, October 11, 2010
Julie Ruble of Charlotte has a secret identity: She's a fanatical baker who blogs and posts very nice pictures of her decadent creations at willowbirdbaking.wordpress.com.
Now Julie has reached the upper level in a national food-blogger contest on www.foodbuzz.com. Bloggers have to participate in 10 challenges, with bloggers eliminated every week. It's sort of a "Survivor: Kitchen Island." Willow Bird is one of only 100 blogs who have made it to Round 4, and she really needs your votes.
To vote for Julie, you need to sign up (it's free) at www.foodbuzz.com, then visit Julie's entry at http://www.foodbuzz.com/project_food_blog/challenges/4/view/1283 and click "vote for this entry." This one is on how to make croissants, and the pictures are cute. Deadline to vote in this round is Oct. 14.
I don't think Julie can bake a croissant for everyone who votes, but I'm sure she'd still be very grateful.
You'll need about half the dressing for a nice-size bag of greens. You can cut the amounts in half, or refrigerate the rest of it and rewarm it for another night. One other tip: You can toast the pecans in a dry skillet, remove them and then use the skillet to make the finished dressing.
1 1/4 dried cranberries
1/2 cup tawny port
5 ounces pancetta or thick-sliced bacon, diced
2 shallots, minced
1 clove garlic, minced
1/3 cup olive oil
1/4 cup red wine vinegar
2 teaspoons sugar
1 (5.5-ounce) log of fresh goat cheese, crumbled (I used about 1/4 cup Bosky Acres fresh goat cheese)
1/2 pound mizuna and/or arugula or other crispy greens
1/2 cup pecans, toasted
Combine cranberries and port in a small pan. Bring to a simmer, remove from heat and let stand about 15 minutes, until the cranberries swell and soften a bit.
Saute the pancetta or bacon in a large, heavy skillet over medium-low heat until crisp on the outside, about 8 minutes. Remove bacon with a slotted spoon and set aside on a paper towel.
Add the shallot and garlic to the bacon fat in the skillet and cook about 2 minutes, just until onion starts to soften a little. Add the oil, vinegar and sugar and cook briefly, stirring, until the sugar is dissolved. Stir in the port and cranberries and season to taste with salt and pepper. Remove from heat. (Can be made in advance. Rewarm before finishing the salad.)
Combine the salad greens and pecans. Rewarm dressing slightly if needed. Add just enough dressing and cranberries to the greens to moisten and toss well. Top with crumbled goat cheese.
Friday, October 8, 2010
- Get your chili on at the 7th annual Plaza-Midwood/Chantilly Chili Cookoff Saturday. Gates open at noon at 1318 Central Ave., near Sammy's and the Family Dollar. There also will be live bands, a bake sale, a bike show, a raffle and other stuff. $10 gets you a lot of samples, and raises money for Hospice & Palliative Care Charlotte. Drink tickets are also available "for a reasonable price," according to the release. Of course, if it's five-alarm chili, "reasonable price" might mean "how much are you willing to pay for a squirt from a fire hose"? Details: www.pmccookoff.com or email Nancy Cole at email@example.com.
- HoneyByrd Sweets is back to making toffee after Howard and Kathryn both were sidelined by health troubles. They won't have their stands at the Charlotte Regional or Matthews Community farmers markets, but they's taking orders for the holdays and offering free shipping. Get the details and the list of candies at www.honeybyrd.com.
- Go, Kim Hansen! The Charlotte blogger is a finalist in the Avocado League, an online contest for game-day avocado recipes feature the hometown flavors of the eight finalists. She needs online votes through Oct. 28 to win $5,000 and a year's worth of avocados. Her recipe for Avocado and Cream Sauce is currently in second place, behind Chicago but ahead of that tiny town to our left, Atlanta. To vote and get the recipe, go to http://www.theamazingavocado.com/bighit/
- Tea fans, it's time to get reservations for the annual Matthews Victorian Christmas Teas, put on by the Matthews Woman's Club at the Historic Reid House in downtown Matthews. The teas are held Dec. 2-5 and include lots of tea-related nibbles. Tickets are $25. You have to call to get one: 704-849-5063.
Monday, October 4, 2010
Friday, October 1, 2010
Wednesday, September 29, 2010
If you read other sections of the Observer than the Food section (it's OK, you won't hurt my feelings), you may have read announcemens about our new Carolinas Public Insight Network.
It's a cool thing, actually: You feel out a form detailing your areas of expertise, and we add you to a database of people we use as sources for stories. We don't sell your name or pass it on to anyone else. We use you for journalism, not for marketing. We don't even have to quote you if you don't want. We can just use your advice to get background on a story.
But it occurs to me that the first thing you think of when you see a fancy phrase like "public insight network" isn't food. People don't always think of food and cooking as something all that important.
It is important. Food expertise is as valuable as any other kind of expertise. Maybe more -- food costs you money, food keeps you alive, food is the one thing every person experiences.
Bargain food shoppers, locavores, expert cooks, trained chefs, people who know more about the best chili dog in the state -- we need those kinds of experts, too.
So, please go to www.charlotteobserver.com/signup . Fill out the form. And in the box for your personal or professional specialties, make sure you include a little about what kind of cook or eater you are.
Monday, September 27, 2010
Friday, September 17, 2010
Thursday, September 16, 2010
- I can't write this the way Groucho would have asked it, but here's your chance to answer the question and win . . . a day on the Know Your Farms tour Sunday with the Tiny Chef. Cooking teacher Susanne Dillingham will take what you buy on the tour back to your house and help you cook it. To win, you have to answer this question: "What are five vegetables grown in our region in fall and five that are grown in spring?" (Oooh! Ooooh! I know! Aw, they never call on me.) Email firstname.lastname@example.org with your answer or to get more details.
- Do you speak sous vide? Williams-Sonoma wants to help you get your feet wet (vacuum-sealed food, cooked in water at very controlled temperatures . . . they'll tell you the rest). They're holding sous vide demos from 7-9 p.m. Oct. 18 at both the SouthPark and Birkdale stores. It's free and open to the public, but it helps if you call so they can put out enough chairs and supplies. 704-364-8886 for SouthPark, 6401 Morrison Blvd., or 704-895-8331 for Birkdale, 16740 Birkdale Commons Parkway.
- Cooking Uptown, 1707 E. 7th St., has posted its November and December cooking classes. They fill up fast (and make good gifts, but you didn't hear that from me). Go to www.cookinguptown.com to see the list, then call 704-333-7300 to register.
- Saturday is the Dilworth Chili Cookoff, in The Courtyard Shopping Center, 2400 Park Road, in front of Sunset Grille. It starts at 4 p.m., judging is about 7:30, and $5 is the entry fee. Which includes chili samples, I believe. And a bake sale. Proceeds benefit the Avon Walk for Breast Cancer and another charity that will be chosen by Fire Station No. 2 (and I believe the Deuces are capable of making some seriously hot chili.)
Tuesday, September 14, 2010
Charlotte-based Race City Sauce Works won the title as the hottest hot sauce at the N.C. Hot Sauce Contest, held Saturday in Oxford. The reason: Their '98 Octane Ghost Pepper Reserve, which contains bhut jolokia chile, also called Ghost Chile. They also won for Most Unusual Sauce, for their Victory Lane Jalapeno-Sour Apple Pepper Sauce.
Debbie Moose was in the hot seat as a judge for the hot sauce category (the contest also looked at barbecue sauces). Read about it this morning on her blog, http://debbiemoose.com/wordpress/.
- Hodges Family Farms in Mecklenburg County has pick-your-own pumpkins along with family activities, such as hayrides, pony rides and a corn maze. It's at 3900 Rocky River Road East; 704-494-0107. Open daily from Sept. 25 to Oct. 31, 9 a.m. to dark. Get the details at http://www.hodgesfarmnc.com/.
- Windy Hill Orchard is at 1860 Black Highway in York, S.C., with pick-your-own apples, fresh apple cider, farm tours and fresh-made apple products. Apple picking started in mid-August and continues until Christmas. Hours are 9 a.m.-6 p.m. Monday-Saturday, and noon-5 p.m. on certain Sundays (Sept. 19, Sept. 26, Oct. 3 and Oct. 10). Details and directions: http://www.windyhillorchard.com/.
Thursday, September 9, 2010
Thanks to a long-planned mountain trip, I'll miss all the Charlotte food excitement this weekend. So enjoy it twice as much on my behalf:
- The yearly Yiasou Greek Festival at Holy Trinity Greek Orthodox Church, 600 East Blvd., until 9 tonight, plus 11 a.m.-10 p.m. Friday and Saturday, and noon to 8 p.m. Sunday. General admission is $2 for adults, but it's free if you can show a ticket that proves you got there by bus or light rail. Charlotte food lovers know this one well: You can buy plates and Greek specialties, and they have an open-air market that includes Greek products. It is seriously fun, even if you don't drink a single shot of ouzo.
- Time Warner Cable BBQ & Blues, 11 a.m.-11 p.m. Friday and Saturday on Tryon Street from Trade to First streets. This is the contest and music festival that grew out of the old Brews, Blues & BBQ, which grew out of the Charlotte Shout cultural festival. It still includes a certified barbecue competition, cooking demos, pig racing and more. Nice touch this year: At the People's Choice Contest at 1 p.m. Saturday at The Green, you can make a $5 donation to Slow Food Charlotte and vote on barbecue samples made from locally raised pork. Nice. Details: www.charlottebbqandblues.com.
Enjoy. Meanwhile, I'll pass the time in the car imagining what would happen if you combined Yiasou and BBQ & Blues. Pork baklava, maybe? Smoked feta? It's starting to sound tasty.
Tuesday, September 7, 2010
Friday, September 3, 2010
Port-A-Pit BBQ, 119 Marshall Forest Lane (behind Cool Spring Fire Department on U.S. 64 East), Statesville. 704-872-9778. 11 a.m.-7 p.m. Wednesday and Friday only. www.portapit.biz Prices range from $3.25 for a barbecue sandwich, $5 for a barbecue tray, $4.75 to $8.25 for chicken, rib or pork plates with two sides and bread or hush puppies.
Thursday, September 2, 2010
Wednesday, September 1, 2010
For all of you who have complained over the years because Charlotte doesn't have a serious fish market for serious fish fans, consider your hook baited.
Tuesday, August 31, 2010
You're sure you have a food memoir in you just bursting to get out? You might be able to get the push you need in Chapel Hill in October. (Warning: It ain't cheap. But writing workshops rarely are.)
Kim Sunee, author of "Trail of Crumbs," will bring her Floating Island Writers Workshop Oct. 11-14. It has a variety of events attached to it. The actual workshop is four days of intensive group and individual sessions, a roundtable discussion with Frances Mayes, author of "Under the Tuscan Sun," a cooking demonstration and a wine tasting at Bonne Soiree. The cost: $1,200 per person. (Steep, yes, but try pricing something like the Greenbrier Symposium for Professional Food Writers.)
If you can't handle the full four-day event, there are a couple of smaller events in conjunction to it that are open to the public:
- Lunch with Bill Smith, chef at Crook's Corner and author of "Seasoned in the South." That's $29 for a three-course lunch from noon-2 p.m. Oct. 11 at Crook's. It's included for workshop participants.
- Two publishing panels, including cookbook authors and possibly editors, at Fearrington Village at 4:30 p.m. Oct. 12.
- A family-style, multicourse dinner at Lantern with chef Andrea Reusing at 6 p.m. Oct. 13, for $95.
The extra events are expected to sell out quickly, and time also is running out to sign up for the workshop. Go to www.floatingislandwritersworkshops.com for full details and registration forms.
Friday, August 27, 2010
If experience is any indication, I know what will happen the Saturday after Labor Day: The crowds at the local farmers markets will slow to a trickle, like somebody turned off a faucet.
I understand the problem: School is back in full swing, soccer leagues decide that 8 days a week isn't too often for your kids to be at practice, and buying seasonal, local food doesn't seem as pressing once the peaches and corn ease up.
Pity: The fall growing season around here is one of the best. The heat lets up -- a little! -- and we start to get things like apples from the mountains, greens and late-season tomatoes. Lots of local meat, of course, although the chicken farmers start to warn that they're coming to the last batches for the year.
The Matthews Community Farmers Market is months away from its winter schedule. But it will have shorter hours just for the Saturday of Labor Day weekend (that would be Sept. 4) because of the Matthews Alive! Festival. It will open 7:15 to 9 a.m. only on that Saturday.
Also, it's time to buy tickets to the Matthews market's annual barbecue, 5-7 p.m. Sept. 28. A $12 ticket gets you barbecue made by chef Alex Ranucci using Grateful Growers pork, and side dishes and desserts made by local chefs. I've gone before and I can tell you that tickets sell out fast for a good reason.
Get tickets at the market's Community House during market hours, or at Renfrow's Hardware, just a couple of doors up the street, at 188 N. Trade St.
Tuesday, August 24, 2010
Friday, August 20, 2010
We're looking for people for a couple of upcoming stories:
1. We all know that a lot of book clubs serve good food. We're looking for a couple of book clubs that tie the theme of the food to the theme of the book. If you know someone in a book club that has done that, let me know.
2. Tailgate season is coming. We're looking for a couple of great tailgaters who can give advice on the tricks they know for putting on a great sports tailgate party.
Got someone in mind? Send me your contact information (or a way to contact the person you have in mind) at email@example.com. Thanks!
Thursday, August 19, 2010
Eggs laid in Iowa may have cut a wide path through the U.S. food supply. A voluntary recall by Wright County Egg of Galt, Iowa, of certain shell eggs that might have been contaminated with salmonella is up to 380 million. While the eggs weren't distributed in the Carolinas, they were distributed to food wholesalers, distribution centers and food service companies in 16 states that do business nationwide.
The recall started as part of an investigation into an increase in cases of salmonella contamination nationwide that was reported earlier this summer.
A spokesperson with the N.C. Department of Health said that there was a confirmed salmonella outbreak related to the same strain of salmonella in April. It stemmed from an egg product used in meringue at a Durham restaurant. However, that is the only N.C. connection so far, and state officials have not issued a warning about eggs or egg products in North Carolina.
Exposure to the salmonella bacteria can cause serious infections with symptoms that include fever, diarrhea, nausea, vomiting and abdominal pain, and can be particularly dangerous to young children, the elderly, and people with compromised immune systems.
While the investigation continues, the U.S. Food & Drug Administration recommends avoiding restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that calls for raw eggs.
You also should be aware of the symptoms of salmonella contamination. If you think you've gotten ill from eating recalled eggs, call your health care provider.
Tuesday, August 17, 2010
Monday, August 16, 2010
Wednesday, August 4, 2010
Gretchen, it looks like you won't need that coupon. You're the winner of the canning kit. Send your address to me at firstname.lastname@example.org and I'll get the kit in the mail to you.
Thanks, everyone, for playing. And for all of you who expressed in interest in learning how to can, you're on the right track. It's really not difficult.