Living Well

Food

Some great side dishes for any Father's Day menu.

ANNABEL COHEN
Special to the Jewish News

jr

ust try making a dinner
reservation for Sunday,
June 18. Though
Mother's Day gets the
bigger nod as far as gifts and
food ranking goes, Father's Day
is, in fact, not just another
Hallmark holiday.
How this special day came to
be is vague. The most popular
theory is that in 1909 a certain
Wonderful side dishes enhance that steak.
Washington state woman wanted
to pay tribute to her father, a
widower who raised a brood of
DIJON AND GARLIC ROASTED
children on his own.
In 1924, after years of "unofficial"
NEW POTATOES
celebrations, President Coolidge called
3 pounds small new potatoes,
for an official date to honor fathers —
scrubbed but unpeeled,
the third Sunday in June. It wasn't
cut into halves
until 1966 that President Johnson
1/4 cup olive oil
approved this day as a holiday, and
1/4 cup Dijon mustard, or to taste
not until 1972 that Congress declared
1-2 T. minced garlic, to taste
it a national holiday.
3 T. dried parsley flakes
Father's Day invokes memories of
1 T. kosher salt
neckties, tools and barbecue parapher-
1 tsp. coarse ground black pepper
nalia. When it comes to easing hunger
Preheat oven to 400E Toss all
pangs, a barbecue dinner wins the
ingredients together in a large bowl.
popularity contest hands down —
Spread the potatoes in a shallow bak-
with dad usually manning the grill.
ing pan (disposable aluminum pans
- What do men like to grill? If you
work great) in a single layer (you may
can believe what food experts, steak
need two pans).
houses, the press and television tell us,
Roast the potatoes about 40-50
it's beef. And lots of it.
minutes, carefully turning them occa-
The following, easy-to-swallow side
sionally with a spatula, until tender.
dishes are sure to make the men and
Serve hot. Makes 8 servings.
dads in your life feel extra-special this
Father's Day.
PASTA SALAD WITH FRESH
Garlic roasted potatoes go great
SPINACH AND PESTO
with Dad's spicy beef ribs. Pasta salad
VINAIGRETTE
with pesto vinaigrette is a natural with
Pasta Salad:
thick grilled burgers and quarter- -
8 cups fresh baby spinach,
pound frankfurters. Easy cornbread
large stems removed
with confetti peppers is a perfect
1 pound dried pasta shape,
accompaniment for those two-pound
such as penne, cooked al dente
steaks.
1 cup fresh chopped parsley
And nothing says "I love you,
2 T. drained capers
Pops," like a fruity dessert of mixed
2 cups cherry tomatoes,
berry cobbler.
cut in half or diced plum
Need some more ideas about great
tomatoes (canned is fine)
gifts and meals for the special man in
1/2 cup or more pine nuts
your life? Ask Dad, he's sure to tell you
Pesto Vinaigrette:
just what he likes. And chances are his
1/2 cup extra-virgin olive oil
first answer isn't a necktie or a quiche.
1/4 cup red wine vinegar

6/16
2000

116

4 medium doves fresh garlic
3/4-1 cup loosely packed
fresh basil leaves
salt and pepper to taste
Place spinach in large pot with
1/2-inch of water over high heat. Let
to water come to a boil, remove the
pot from the heat source, cover well
and steam, until the spinach is wilted
and drain well. Or place the spinach
in a large microwave safe container,
cover with plastic wrap and
microwave on high until the spinach
is limp, about 4 minutes.
Combine the spinach with the
remaining pasta salad ingredients in a
large bowl and toss well.
Place the pesto vinaigrette ingredi-
ents in the bowl of a food processor
and process until well combined and
smooth. Toss the salad with the vinai-
grette to taste (you may have leftover
dressing). Serve chilled or at room
temperature. Serves 12 or more as a
side dish.

CORN BREAD
WITH CONFETTI PEPPERS
1 1/4 cups all-purpose flour
1 cup yellow corn-
meal
1 T. baking powder
1 t. baking soda
1/2 t. cayenne
pepper
1 t. garlic powder
1 t: sugar
1/2 teaspoon salt
1 cup water
or milk
1 large egg,
lightly beaten
1 cup fresh corn
kernels or
frozen, thawed,
drained well
1 1/2 cups diced mixed bell
peppers, red, yellow and green
Preheat oven to 375E Spray 8-inch
square baking pan with nonstick
cooking spray. Set aside.
Place flour, cornmeal, baking
powder, baking soda, cayenne pep-
per and salt in large bowl and stir
to combine. Stir or beat in water or
milk and egg until just combined.
Add corn and pepper and stir or
beat until just incorporated. Spoon
the batter into the prepared pan
and smooth the top.
Bake for 40 minutes or until a
toothpick inserted into the center of
the bread comes out clean. Cool and
cut into squares. Serves 8.

MIXED BERRY COBBLER

1 1/4 cups flour
1/3 cup oatmeal
1/2 cup brown sugar
2 t. baking powder
1 t. salt
1 t. cinnamon
1/4 cup orange juice
1/2 cup (1 stick) margarine, cold,
cut into pieces
8 cups blueberries, raspberries
or blackberries, or combination
(no strawberries)
1/4 cup cornstarch
1/2 cup sugar
Preheat oven to 350E Spray a 2 -

Above: Dijon
and Garlic
Roasted Potatoes

Left: Corn
Bread with
Confetti Peppers

quart baking dish with nonstick
cooking spray and set aside.
Combine flour, oatmeal, brown
sugar, baking powder and cinnamon
in the bowl of a food processor. Pulse
to mix well. Add the butter and pulse
until the mixture is combined. Add
the orange juice and process until the
mixture is just combined.
Toss the berries with the corn-
starch and sugar and spoon this mix-
ture into the prepared baking dish.
Drop spoonfuls of the dough over th
berries. The dough will not cover all
the berries. Bake in the center of the
oven for 40 minutes or until the
dough is golden and the cobbler is
bubbly. Let cool before serving so
that the fruit filling will set slightly.
Serve warm or at room temperature.
Serves 6-8.

❑

