The Ohio Board of Regents has approved a bachelor's degree culinary program partnered by Cincinnati State and the University of Cincinnati. The program, which will prepare graduates for food industry research, will begin offering classes in the fall. For more information, contact program coordinator, Meg Galvin:
The February issue of Cook's Illustrated rates Dijon mustard, fat separators and countertop rotisserie ovens, and offers recipes for the best garlic-rosemary roast chicken, oven fries and hearty lentil soup. $5.95. www.cooksillustrated.com.
Nikeeta Early of East Price Hill won Findlay Market's Chili Challenge and $100 in gift certificates Saturday, with her Slap Yo' Mama Chili. David Boeke of Loveland took second place with Dave's Low Carb Chili, and Glenn Merritt of Milford won the People's Choice Award with his Hometown Chili. Winning recipe, E3.
What Is This?
Celeriac is the brown, knobby root of a special celery cultivated especially for its root, which is why it's often called knob celery or celery root. Buy celeriac with the fewest rootlets and knobs; avoid those with soft spots. Peel celeriac and use raw (toss in lemon juice and water to prevent browning) in salads, or puree with potatoes, parsnips or other root vegetables. Celeriac tastes like a cross between celery and parsley.
Emeril Lagasse makes Homestyle Ginger Ale and Bourbon, Green Onion and Cheddar Biscuits, Spicy Southern-Fried Turkey Wings and more game party food on Emeril Live at 8 p.m. today on the Food Network.
Explore the wines of Italy during a casual tasting at Maison de Mason in Mason (5948 Snider Road) beginning at 5 p.m. Friday. $5. Information: 229-3690.
Cool Stuff on the George Foreman Grill
Marinate fresh salmon filet in lime juice with dash of Worcestershire sauce about 30 minutes. Drain fish and cook about 5 minutes, until desired doneness, in grill. Serve fish in warm tortillas with shredded lettuce, sliced avocado, lemon or lime juice.
Helen McGreevy, Hamilton
E-mail favorite George Foreman recipes and tips: firstname.lastname@example.org. If we use yours, we'll send you a cookbook.
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