2008 Ferrante GrandRiver Pinot Grigio($14.99)

A truly refreshing al-ternative to the hot, alco-holic and peppery pinotgrigios being manufacturedin California, this dry whiteis balanced and complex,with adequate acidity and along finish. It’s producedby a family winery in a coolclimate: the Grand Riverappellation near the shoresof Lake Erie. It can be en-joyed before, during andafter meals of summerpastas, seafood, steamed

vegetables and softcheeses. It is stocked atGrapes of Mirth, the OhioStatehouse, Palmer’s, TuttoVino, the Wine Guy in Pick-erington and most GiantEagle stores.

— Jon ChristensenDispatch wine reviewer

jac@iwaynet.net

GRAPE EXPECTATIONSWine review

06-09-2010 PAGE D2

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Recipe tested by Dispatch staffTimesaving RecipeVegetarian recipe

C ook’s Corner is a recipe exchange column. Wepublish requests below in Recipe Help, then,in upcoming weeks run recipes sent as re-

sponses from readers.When answering a specific request, please submit

a recipe you have tried. Unless noted, the recipesare not being tested, so be sure to check the copy ofthe recipe against the original before sending it.

� Put each recipe on a separate piece of paperwith your name, address and daytime phone num-ber. If you want only your initials used, let us know.

� List the ingredients inorder of their use and notethe number of servingseach recipe makes.

� Send your typed orprinted contributions —requests and replies — to:

Cook’s CornerThe Columbus Dispatch34 S. 3rd St.Columbus, OH 43215

Or by e-mail to:robin.davis@dispatch.com

COOK’S CORNERD2 � FoodTHE COLUMBUS DISPATCH WEDNESDAY, JUNE 9, 2010 BREAKING NEWS: DISPATCH.COM

FOOD EDITORRobin Davis ..............614-461-5529

robin.davis@dispatch.com

Fax ...........................614-559-1754

HOW TO REACH US

For C.S., Columbus

MARBLE POUNDCAKEMake 16 servings

I have made this recipe from Southern Living magazinefor years.

3 cups sifted cake flour2 cups sugar1 tablespoon baking

powder1 teaspoon salt11⁄2 cups shortening

3⁄4 cup milk6 large eggs2 teaspoons vanilla1⁄2 cup chocolate syrup

Preheat oven to 350 degrees. Grease and flour a 12-cupbundt pan or 10-inch tube pan.

Combine flour, sugar, baking powder, salt, shortening,milk, eggs and vanilla. Beat on low speed until blended.Beat at high speed 2 minutes. Combine 1 cup batter withchocolate syrup.

Spoon half of remaining batter into prepared pan. Spoonhalf of chocolate batter over. Repeat layers. Gently swirl bat-ter with a knife.

Bake 1 hour, covering loosely with foil if it browns tooquickly. Cool cake in pan on rack 10 to 15 minutes. Removecake from pan. Cool completely.

Ann Strawser, Arlington, Texas

PER SERVING: 418 calories; 5 g protein; 53 g carbohydrates; 1 gfiber; 20 g fat (5 g saturated); 82 mg cholesterol; 286 mg sodium

CAKE

For H.G., Columbus

GRATIN POTATOESThis is great with steak Diane or any steak dish.

4 cups thinly slicedpotatoes

1 teaspoon salt1⁄4 teaspoon pepper1⁄8 teaspoon nutmeg1 garlic clove, minced

11⁄2 cups grated Gruyerecheese

4 tablespoons butter2 eggs, beaten1 cup heavy cream3 tablespoons Parmesan

cheese

Preheat oven to 375 degrees. Butter a shallow bakingdish.

Toss potatoes with salt, pepper, nutmeg and garlic.Arrange a third of the potatoes in the prepared dish.

Sprinkle a third of the Gruyere and a third of the butterover. Repeat twice more.

Beat eggs and cream together to blend. Pour over pota-toes. Sprinkle with Parmesan.

Cover and bake 40 minutes. Uncover and bake until topis golden, about 10 minutes longer.

Tracy Immel, ColumbusEditor’s note: Because this recipe does not include the

number of servings it makes, a per-serving nutritionalanalysis is not possible.

SIDE DISH

For M.H., Columbus

FRIED RICEMakes 8 to 10 servings

This recipe is from my Japanese sister-in-law.

Vegetable oil3 or 4 eggs, beaten to

blendButter1 large onion, chopped1 carrot, shredded

(optional)1 can or 1 small package

fresh mushrooms,chopped

1⁄4 to 1⁄3 cup low-sodium soysauce

4 cups cooked rice1 small can shrimp,

drained, rinsed or 1⁄4pound cooked frozenshrimp thawed andchopped

Salt and pepper

Add a small amount of oil to a large skillet. Add eggs. Cookuntil cooked through. Transfer to a cutting board. Chop.

Add a small amount of butter and more oil to same skilletover medium heat. Add onion and carrot. Saute until carrotis soft and onion is golden. Add mushrooms. Stir in soysauce. Reduce heat to low. Add rice and cook a few moreminutes. Add shrimp and eggs. Mix, being careful that therice doesn’t stick. Cook 2 more minutes. Season with saltand pepper.

D. Trax, ColumbusEditor’s note: Because this recipe does not include the

amount of some of the ingredients, a per-serving nutrition-al analysis is not possible.

MAIN COURSE

Each week we feature an oldie-but-goodyrecipe from this week 10 years ago.

For T.S., Circleville

COLA CAKEMakes 12 servings

The original recipe says to bake this in a13-by-9-inch pan, but I bake it in a 15-by-10-inchpan so the texture is more like a brownie.

Cake:2 cups flour2 cups granulated

sugar2 sticks (1 cup)

margarine3 tablespoons

unsweetenedcocoa powder

1 cup cola soft drink2 eggs1 teaspoon vanilla1⁄2 cup buttermilk or

sour milk

1 teaspoon bakingsoda

11⁄2 cups miniaturemarshmallows

Icing:1⁄2 cup (1 stick)

margarine3 tablespoons

unsweetenedcocoa powder

6 tablespoons colasoft drink

1 box (1 pound)confectioners’sugar

1 cup nuts

Preheat oven to 350 degrees.Combine flour and sugar in a bowl.Combine margarine, cocoa and cola in a sauce-

pan. Bring to a boil. Pour over flour mixture. Addeggs, vanilla, buttermilk, baking soda and marsh-mallows. Beat to mix well; the batter will be thinwith marshmallows floating on top.

Transfer to 15-by-10-inch pan. Bake 30 to 35minutes.

Meanwhile, prepare icing: In a saucepan, bringmargarine, cocoa and cola to a boil. Remove fromheat. Add confectioners’ sugar and nuts. Beatuntil smooth.

Ice cake while still warm.

L.M., Coshocton

PER SERVING: 672 calories; 6 protein; 99 g carbohy-drates; 2 g fiber; 30 g fat (5 g saturated); 37 mg cholesterol;343 mg sodium

CLASSIC CORNER

For C.S., Columbus

DATE NUT ROLLMakes 12 servings

18 graham crackers1 cup chopped dates1 cup chopped pecans

12 marshmallows,chopped

1 cup heavy creamWhipped cream for serving

Crumble or grind crackers. Add dates, nuts, marshmal-lows and cream. Mix well. Using hands, form mixture into along roll. Wrap in parchment paper. Refrigerate 24 hours.

Slice and serve with whipped cream.

Sandy Roach, Dublin

PER SERVING: 221 calories; 2 g protein; 23 g carbohydrates; 2 gfiber; 15 g fat (5 g saturated); 27 g cholesterol; 41 mg sodium

DESSERT

For Shannon Patke, Columbus

BROCCOLI IN BROWN SAUCEMakes 4 to 6 servings

1 pound broccoli,separated into florets

3⁄4 cup canned low-saltbeef broth

4 teaspoons oyster sauce(see Note)

1 teaspoon soy sauce1⁄2 teaspoon sugar1 tablespoon cornstarch

Steam broccoli until crisp-tender.Meanwhile, combine all remaining ingredients in a small

saucepan. Bring to a boil, stirring constantly.Drizzle sauce over broccoli.Note: Oyster sauce is available at Asian markets and in the

Asian section of most supermarkets.

L.P., Columbus

PER SERVING: 40 calories; 3 g protein; 7 g carbohydrates; 2 g fiber;0 fat; 0 cholesterol; 216 mg sodium

SIDE DISH

For J.Y., Columbus

BEER-CHEESE BREADMakes 1 loaf (about 12 slices)

Nonstick cooking spray3 cups flour3 tablespoons sugar2 teaspoons baking

powder1 teaspoon salt1 teaspoon onion powder

1⁄2 teaspoon garlic powder1 cup shredded Monterey

Jack cheese1 bottle or can (12

ounces) beer2 tablespoons melted

butter

Preheat oven to 375 degrees. Mist a 9-by-5-inch loaf panwith cooking spray.

Combine flour, sugar, baking powder, salt, onion powderand garlic powder in a large bowl. Make a well in the center.

In another bowl, whisk the cheese, beer and 1tablespoonbutter. Add to dry ingredients. Stir until just combined.

Pour batter into prepared pan. Drizzle with remaining1 tablespoon butter. Bake until a toothpick inserted in thecenter comes out clean, about 1 hour. Cool loaf in pan 5 minutes. Turn loaf out. Cool completely.

C.B., Columbus

PER SLICE: 155 calories; 3 g protein; 28 g carbohydrates; 1 g fiber;2 g fat (1 g saturated); 5 mg cholesterol; 287 mg sodium

BREAD

Charlie SaladI am looking for the reci-

pe for Charlie Salad thatwas served at Lazarus. Ithad a hot bacon dressingwith sauteed onions, brownsugar, oil, vinegar andeither celery seeds orpoppy seeds. The salad hadromaine lettuce, croutonsand Swiss or provolonecheese.

L.A., Mansfield

PieI would like a recipe for

lemon icebox pie with awhipped cream, notmeringue, topping.

G.I., Columbus

BreadDoes anyone have a

recipe for sweet raisin

bread with powderedsugar icing and sliveredalmonds? I had it on aRoyal Caribbean cruise.

G.R., Columbus

MuffinI am looking for a reci-

pe for doughnut holemuffins.

H.S., Columbus

DressingI love the dressing on

Brio’s chopped salad.Does anyone have some-thing similar?

K.G., Galloway

RavioliI would like a recipe for

making ravioli with won-ton wrappers.

R.R., Columbus

RECIPE HELPRequests from readers

At my house, I am themaster of the grill. Andwhen I fire it up, I want touse it to its full advantage.

In today’s recipe, I notonly use the grill to cookthe steakbut also toroast thebell pep-pers andonions fora zippyrelish.

Roastingpeppers isa tech-niqueevery cookshouldlearn. It softens the flesh ofthe vegetable and mellowsthe flavor. When done overa live flame, it also adds asmoky quality.

The idea is to cook thepeppers until they’re com-pletely blackened on theoutside. The skin will blis-

ter and char. Then put thepeppers in a bowl andcover it to allow them tosteam and soften a littlemore. After that, the skinwill just slip off, leavingbehind the tender flesh.

Be sure not to rinse thepeppers to remove everylittle bit of black skin. If youdo that, you’ll also beremoving all those smokyflavors you worked so hardto create. Just peel off asmuch as you can; a fewblack bits don’t hurt andactually add flavor.

You don’t have to do thison a grill, either. If youhave a gas stove, just roastthe peppers over an openflame (the onion will haveto be cooked in a skillet,however). Another alterna-tive is to use the broiler.

Any way you cook them,roasted peppers add lots offlavor to summer.robin.davis@dispatch.com

GET REAL

JEFF HINCKLEY DISPATCH; FOOD STYLING BY ROBIN DAVIS

Grilled Steak With Pepper Relish

Pepper relishgives smoky pep to grilled steak

ROBINDAVIS

GRILLED STEAK WITH PEPPER RELISHMakes 4 servings

Flank, hanger and skirt steaks are inexpensive with a big,beefy flavor, although they’re tougher than “steakhouse”steaks such as rib-eyes and strip steaks. Pineapple juicehelps tenderize them, and roasted peppers give the dish asmoky finishing touch.

Steak:1⁄4 cup pineapple juice2 tablespoons soy sauce11⁄2 pound flank, hanger or

skirt steak (about1⁄2 inch thick)

Vegetable oilSalt and pepper

Relish:1⁄2 pound green bell

peppers1 small onion, thickly

sliced1 jalapeno pepper1⁄4 cup fresh lime juice2 tablespoons vegetable

oil2 tablespoons chopped

cilantro

To make steak: Combine pineapple juice and soy saucein a shallow bowl. Add steak. Turn to coat. Cover and mar-inate at room temperature for 20 minutes, turning occa-sionally.

Meanwhile, make the relish: Prepare a grill for medium-high heat.

Place the bell peppers, onion slices and jalapeno on thegrill grate. Cook until bell peppers and jalapeno are black-ened and onion is dark in spots, turning often. Transfer bellpeppers and jalapeno to a bowl. Cover. Let stand 10 min-utes. Transfer onion to cutting board. Dice onion. Transferto a bowl.

Rub skin from bell peppers and jalapeno. Remove seeds.Dice bell peppers. Finely chop jalapeno. Add to bowl withonion. Stir in lime juice, 2 tablespoons oil and cilantro.Season to taste with salt and pepper.

Brush grill grate with vegetable oil.Remove steak from marinade. Discard marinade. Season

steak with salt and pepper. Place steak on grill. Cover andcook to desired doneness, about 3 to 5 minutes a side formedium-rare. Transfer to cutting board. Tent with foil andlet rest 5 to 10 minutes.

Cut steak across grain into thin slices. Arrange on platter.Spoon relish over.

PER SERVING: 437 calories; 35 g protein; 7 g carbohydrates; 1 gfiber; 29 g fat (10 g saturated); 102 mg cholesterol; 441 mg sodium

PubDate: 06-09-2010 Page: 2 D Edition: 1 Replate: User: dpoole Color:K