The Rice Thresher (Houston, Tex.), Vol. 87, No. 11, Ed. 1 Friday, November 19, 1999 Page: 9 of 24
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THE RICE THRESHER LIFESTYLES FRIDAY, NOVEMBER 19, 1999
Romantic
Corey E. Devine
So, you and the Esperanza date really hit it off. In
fact, you're hoping for another date, but you're low on cash and don't really know what
to do. Have no fear. Cook your newfound love dinner at your apartment or in the college
kitchen. Sure, a homemade meal might not have all the touches of an expensive
restaurant, but to most people, a home-cooked dinner means a lot more than a dinner at
even the nicest of restaurants. The following recipes should make a wonderful dinner
that's easy and cheap to cook. Give it a try. The sparks that fly might not come from the
stove. *
All ingredients below are available at most grocery stores. I had particularly good luck
at the fancier stores. You can't be as sure of finding everything at the really cheap places.
THE DESSERT
THE SALAD
Classic Caesar salad
Ingredients:
1 bunch of Romaine lettuce
1 small block of Psrmesan cheese
1 package of croutons
Caesar salad dressing
The best thing to do here is stay simple. Don't try to impress
your date with a salad. A classic Caesar should do the trick.
Romaine lettuce is the kind with all those big, green sepa-
rate leaves. Rip the leaves into small pieces and place in a small
bowl. Grate Parmesan cheese onto the salad and add croutons.
The thing that makes a good salad is the dressing. Look
around at the store. Spend a little more than you usually would
on a good Caesar dressing—you'll be pleasantly surprised. Do
not add the dressing until just before you serve the salad, since
it will cause the lettucfiWo wilt.
THE ENTREE
Chicken and
blanched vegetables
Ingredients:
h? chicken breasts
2-3 carrots
3 celery stalks
1 white turnip
1 cup fresh peas
1 tablespoon chopped parsley
1 teaspoon fresh sage, rosemary or thyme
1/2 teaspoon granulated sugar or to taste
3 tablespoons olive oil
Cut the carrots, celery and turnips into thin, matchslick-
shaped pieces.
Blanch (cook until just a bit tender but still crisp) the
vegetables separately in boiling salted water. If you can't find
fresh peas, don't use frozen or canned substitutes. It's not the
same.
While the vegetables are still really hot, dunk them in cold
water. This is referred to as "shocking" them and will help
lock in the flavor.
Drain the vegetables and set them aside.
Rub salt, pepper and washed sage, rosemary or thyme
leaves onto the chicken.
Pour three tablespoons of olive oil into a medium sauce-
pan and heat over high "flame. Add the chicken to the sauce-
pan and brown over medium flame (about 15 minutes). Drain
oil.
Cut chicken into strips.
Add the vegetables and reheat by tossing them with
chicken over medium heat.
Add parsley, salt and pepper to taste.
Note: Dish can be made vegetarian by simply nixing the
chicken. If you do this, however, toss the blanched and shocked
vegetables with a little bit of plum sauce. Plum sauce can be
found at any grocery store and is always an interesting, savory
addition to stir fry.
Fresh fruit and
lemon sorbet
Ingredients:
Mint sprigs
1 8 oz. papkage of raspberries
1 small jar of raspberry sauce
1 carton of Haagen-Daz lemon sorbet
Soften the sorbet just a bit. Do not use the microwave to do
this. Just let it sit on the counter for 10 minutes. Scoop a
generous portion of lemon sorbet onto a small dessert plate.
With a tablespoon, drizzle raspberry sauce onto the sorbet
and on the surrounding plate. Garnish with fresh raspberries
and a sprig of mint.
THE BIG PICTURE
This dinner isn't complicated. It doesn't lake hours to
prepare. Julia Child probably wouldn't approve. However, the
food itself isn't the important part.
I've always heard that people eat with their eyes — how food
looks is just as important as how it tastes. Take a few extra
seconds to place things on
plates. 1 recommend fix-
ing the plates before din-
ner ever starts. Then,
when your guest arrives,
everything will be ready.
a * Plus you'll add that restau-
mm / rant feel. Ambiance is
equally if not more impor-
tant than the actual food.
Pull out a tablecloth and
find two matching plates.
Use silverware that isn't
made of plastic and prefer-
ably isn't stolen from Col-
lege Food Service.
If you can't gel your
dish to look absolutely perfect, dim the lights a little and light
a few candles around the room. You might even want to put on
a little soft music in the background.
Eating dinner is a sensory experience. Every detail counts,
and your efforts will be appreciated.
Camera by Mondro
My karma is
pristine Scene!
Seated in front of a mirrored wall in Autry
Court, these Buddhist monks take a moment
to reflect.
0,
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McAlister, Jett & Tam, Mariel. The Rice Thresher (Houston, Tex.), Vol. 87, No. 11, Ed. 1 Friday, November 19, 1999, newspaper, November 19, 1999; Houston, Texas. (https://texashistory.unt.edu/ark:/67531/metapth246662/m1/9/: accessed July 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Rice University Woodson Research Center.