Yes, jury duty has eaten my week so far and I'm way behind on my blogging! Until I re-immerse myself in everything food-related, I have only a few tidbits to share this morning.
First, I hope some of you had a chance to read my story this past Monday about families cooking and dining together. I think the story included some great tips for busy parents. If you've got any additional ideas that you think would be worth sharing, feel free. So far, the only comments I've gotten from anyone are from three people who think it's offensive that the Rapoport-Anderson family has two last names and were drinking alcohol with family dinner.
I would welcome some more useful feedback.
Next up, the Danger P'Zone. According to a PR e-mail I received this week, Pizza Hut's P'Zone is an extremely unhealthy choice for consumers.
"Consisting of a 12” pizza crust folded over calzone-style and stuffed with cheese and other typical pizza toppings, the P’Zone clocks in at over a full pound on the scale. The three varieties (classic, pepperoni and meaty) have 610, 840 and 690 calories and are 33%, 45% and 37% fat respectively," the e-mail states.
Well, here's the lesson: Either don't eat it all or, better yet, if you're going to waste that many calories on a calzone, then go get a really good calzone somewhere like Lil Cucci's in Daleville.
Well, I'll wrap up this entry with a tasty-looking recipe I just received from Simply Recipes: Ricotta-Mascarpone Mousse with Balsamic Strawberries
1 cup heavy cream
1 pound whole milk ricotta cheese
8 ounces mascarpone cheese
3/4 cup granulated sugar
Grated zest of one lemon
2 pounds strawberries, hulled and cut into quarters
1/4 cup balsamic vinegar, or to taste
1. In a medium bowl, beat the cream until soft peaks form.
2. In a large bowl combine the ricotta, mascarpone, 1/2 cup of the sugar, and lemon zest. Using an electric beater, whip the ricotta-mascarpone mixture until thoroughly combined and smooth.
3. Gradually fold the whipped cream into the ricotta until the mixture is smooth. Cover and refrigerate for a couple of hours.
4. Put strawberries in another bowl. Half an hour before serving gently mix in the remaining sugar and balsamic vinegar. Make sure you don't let the strawberries sit in the balsamic vinegar much longer than 30 minutes before serving or the acidity of the vinegar will cook the strawberries.
5. When you are ready to serve, fill glass bowls halfway with the strawberries and their juices. Spoon on the ricotta-mascarpone mousse or use a pastry bag to pipe the mousse.
Serves 8.
Comments
[July 25, 2007 1:27 PM]
MasonInteresting that the pepperoni P'zone has more calories and fat than the "meaty" version.
[July 25, 2007 4:38 PM]
AnonymousWhy do the so-called "writers" for newspapers insist on relying upon the hackneyed practice of forming their headlines into pop-culture references or bastardizations of movie titles? Sure, eating a P'Zone may be unhealthy, but unless you're informing readers of yet another E. Coli contamination, I don't think the word "danger" should be used in a headline regarding food. Sure, it gets people to read your column, but only because those of us who have actually eaten a P'Zone recently are rather disturbed by the phrase "danger P'Zone" and want to see if we have in fact ingested something that might be truly dangerous (i.e. more than just gradually contributing to an expanding waistline and hardening arteries).
Please try to choose your words more carefully in the future, and perhaps give creating real headlines a try instead of borrowing titles from Tom Cruise movies.
[July 25, 2007 5:51 PM]
NonaLoved the article about family dinner. A time saving tip for me is to do a lot of chopping all at once, peppers, onions, shrooms, whatever, usually on Sunday. Then I store them in Ziploc bags in the veggie drawer and it makes cooking or tossing salads through the week much faster.
[July 26, 2007 10:10 AM]
Lindsey NairNona, that is an excellent idea. All of those veggies are very versatile, too. Anonymous, I know you asked me not to reply, but here I am replying anyway. The title was just supposed to be a playful play on words, not some artificial scare tactic. If I thought readers would freak out and assume that the P'Zone carried some immediate danger to diners, I would not have used it. So far, you're the only one who was frightened by it, but I do apologize. By the way, though, I do think a gradually expanding waistline and hardening of the arteries qualify as dangerous. The number one cause of death in the United States is still heart disease, and that seems pretty scary to me.
[July 26, 2007 11:51 AM]
JenOn a recent trip to Italy, my husband fell in love with Ricotta-Mascarpone Gelato and has been craving it ever since. I'm going to attempt to adapt this yummy looking recipe to make ice cream instead of mousse. Any suggestions? I'll keep you posted on my efforts!
[July 26, 2007 12:42 PM]
Lindsey NairGosh, Jen, I really do not know a lot about making ice cream. But if you have an ice cream book or have made homemade ice cream before, I'll bet it will turn out. I can't wait to hear about it. Let us know!
[July 26, 2007 3:11 PM]
AnonymousI'm just saying that there are a LOT of things that can kill you... eventually, but the phrase "Danger P'Zone" reads more like a recall notice or immediate public warning.
Besides, my biggest problem with the phrase is not that it "frightened" me (concerned is a much better word), but that it's just the same old crap from people who call themselves "writers" and actually get paid for this stuff.
Simply put, I expect better.
[July 26, 2007 5:35 PM]
PhilLinsey, have to say I had no problem with the Rapoport-Anderson family. We are typical American family with two last names. And at the dinner times also enjoy an alcholic beverage.
[July 27, 2007 10:42 AM]
DebiLindsey, you can write any headline you want and yes, you are a real writer. Since Anonymous expects better, maybe he/she should stick to something a little "meatier" (heehee) than a newspaper blog. Keep them coming, girlfriend!
[July 27, 2007 11:18 AM]
HenryPhil, you just made three people mad.
When I am eating out, I always assume I am eating something that would scare me to death if I saw the nutrition label in a grocery store.
Note: "Scare to death" is not literal. I almost always read nutrition labels with a manly disposition.
[July 27, 2007 12:05 PM]
JohnI liked the Danger P'Zone, personally.
Also! I have a recipe for Debbie that I'm getting from my mother this weekend -- it's her take on a chocolate eclair cake that she makes for my sister, who is also diabetic. I made it for some folks in my office once when they were dieting... was exceptionally good, and not too bad for you!
[July 27, 2007 1:41 PM]
Lindsey NairIt's nice to see that my blog readers have got my back...not to mention a sense of humor! I'm ready to move on to something else. Like chocolate eclair cake! John, that sounds delicious. I can't wait to see the recipe and I'm betting Debi will be whipping one up ASAP.
[July 27, 2007 3:06 PM]
DebiThanks for thinking of me John. My mom's friend made an eclair "cake" that was basically graham crackers and pudding. My mother and daughter loved it but me, not so much. I do however, love éclairs so I'm looking forward to seeing your recipe.
[July 27, 2007 5:59 PM]
Marion : →http://ontheblackwater.blogspot.comI too loved the piece about families eating evening meals together. It can be tough to orchestrate these days, but it can be done.
Something I found really interesting to do was to have the Birthday child, during his or her birthday meal at home, sit in Dad's usual chair at table while Dad sat in birthday boy's/daughter's chair.
These days, I'd guess that'd be difficult to do at a fast food place.
Once the kids grew into their teens, we'd just let the birthday person choose a favorite restaurant. But the cake and candles were at home, later.
[October 1, 2007 11:13 PM]
Jonathan BrownI always love your work. Keep your spirits up. I always think your positive and full of great information, scoops and "how to" information. That is why I look several times a day to see what is in the "know" here. Keep your spirits as they are. As a side note I shared the peppers article written several weeks ago in the paper with a friend that loves cooking with peppers. It was very informative for him. Keep smiling for us and keep us informed like always. Thanks for your contributions everyday here and in the paper. It is a thankless job at times I am sure.