Sunday, January 18, 2004


Compiled by Chuck Martin
The Cincinnati Enquirer

Question: I have several large bags of nuts left over from holiday baking. What should I do with them?

Answer: Use or freeze nuts soon, or they'll turn rancid. Double-bag nuts in plastic before freezing, and squeeze all the air out of the bags. For best quality, use frozen nuts within six months. For best flavor, toast previously frozen nuts in 325-degree oven about 10 minutes.

Other nutty ideas

• Substitute up to 1/3 cup ground nuts for 1/3 cup flour in bread, cake and cookie recipes.

• Add ground nuts to burgers, meatballs and meatloaf.

• Sprinkle bottom and sides of pie crust with ground nuts before baking.

• Make cocktail nuts by sauteing 2 cups nuts in 2 tablespoons oil or butter over medium-high heat, stirring often, until nuts begin to turn brown. Sprinkle with choice of seasonings, such as salt, pepper, cayenne or curry powder, allow to cool and store in air-tight container.

Source: The Food Lover's Tiptionary (Hearst; $17)

Chili challenge: Ladle your best spicy stuff at the Findlay Market Chili Challenge 10 a.m.-noon Saturday. First prize is $100. Contestants must turn in entry forms, which are available at Web site by Monday. Information: 665-4839.

Knife care: If Santa brought you a nice kitchen knife, you'll want to keep it sharp. Cook's Wares stores in Symmes Township, Liberty Township and Springboro sharpen knives for $2 each (not serrated knives, cleavers or scissors). Sur La Table in Rookwood Commons provides knife sharpening service on Saturday afternoon (50 cents per inch of knife blade; sixth knife free). Sur La Table and Cook's Wares also sell sharpening steels and stones. For a step-by-step tutorial on how to sharpen knives at home go online.

Tube Food: Naomi Judd and daughters Wynonna and Ashley share their secrets to staying close and favorite recipes such as Polly's Fried Chicken and Chocolate Meringue Pie at 5 p.m. today on Naomi's Judd's Family Table at 5 p.m. on the Food Network.

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