Foo 1, Health and Fitness "
Pahrump Valley Gazette, Thursday, August 28, 1997 15
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Don't let tension put you
in a "school daze"
The Choppine Block
by Philomena Corradeno
When you see mushrooms, think "partner"-- enjoyed filled crepes,
your partner in cuisine and the
perfect partner for meats, fish,
poultry, grains and pasta. A
budget partner too as only a
few can make a plain dish
elaborate.
Today we highlight their
role in "wraps," the latest trend
in the art of cooking and serv-
ing. You're going to see and
hear a lot about wraps. This is
not a brilliant new idea. For generations we've
tacos, ravioli, egg rolls, won
tons and the like.
Our Mushroom and Brie
Quesadilla is a flat wrap with a
nod toward the Mexican. It's
served with an easy but exotic
mango-papaya chutney.
Our Italian version is a
calzone made from thawed fro-
zen pizza dough wrapped
around mushrooms, chicken,
tomatoes and cheese all fla-
vored with Marsala or sherry.
MUSHROOM AND BRIE QUESADILLAS
WITH MANGO AND PAPAYA CHUTNEY
8 ounces cold Bile cheese
2 tablespoons olive'oil
1 pound mixed fresh mushrooms, thinly
• sliced*
1 4.5-ounce can chopped mild green chilies,
very well drained
1/2 cup finely chopped onion
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon ground black pepper
8 (6-inch) flour tortillas
2 tablespoons chopped fresh cilantro leaves
Fresh Mango and Papaya Chutney**
*Mixture could in-dude white, ererniniand shiitake.
Cut Brie in l/4-inch thick slices; set aside. In large
skillet over medium-high heat, heat oil until hot. Add
mushrooms; cook, stirring occasionally, about 2 min-
utes; remove I cup for garnish; set aside. To remaining
mushrooms add green chilies, onion, garlic, salt and
black pepper; cook, stirring occasionally, until mush-
rooms are tender and liquid evaporates, 3 to 4 minutes
longer. In a medium skillet over medium-high heat
place 1 tortilla; spread 1/4 of the mushroom mixture
over tortilla. In a single layer arrange 1/4 of the Brie over
mushrooms. Heat until cheese starts to melt, about 30
seconds. Cover with another tortilla, pressing down
lightly. Using a large spatula turn quesadilla; heat until
cheese is melted, about 30 seconds longer. Remove
from skillet to serving plate; cover to keep warm.
Repeat with remaining ingredients except chutney. Top
quesadillas with reserved mushrooms. Cut in wedges
and serve with Fresh Mango arm Papay a Chutney (recipe
follows). Makes 4 portions.
**FRESH MANGO AND PAPAYA CHUTNEY
1 cup diced fresh mango
I cup diced fresh papaya
2tablespoons fresh ILme juice
I to 2 tablespoons chopped fresh cilautro leaves
1 tablespoon finely chopped fresh jalapeno
1/4 teaspoon salt
In a small bowl, combine all ingredients. Serve over Mushroom and Brie
Quesadillas. Makes 2 cups.
The Future of Food Safety Part H
Food Insight Interview with Tom Billy
In the last year, we have heard a great deal about BSE
or "mad cow disease" in the United Kingdom. Has the
coordination among federal government agencies been
effective at keeping BSE out of the United States?
There has been excellent cooperation, and I am happy to
say that no evidence of BSE has been detected in the United
States to date.
Early preventive steps included a ban on the importation
of British cattle by the USDA's Animal and Plant Health
Inspection Service (APHIS), followed by banning importa-
tion of cattle products, including fresh meat, from any country
where BSE was known to exist.
In 1990, APHIS, in cooperation with FSIS, implemented
a monitoring program to check pre-slaughter animals for
evidence of central nervous system problems. Animals with
central nervous system problems are condemned, keeping
them out ofthe food supply, and their brains are tested by an
APHIS laboratory for any evidence of BSE. We are currently
intensifying that monitoring program to assure the public
even greater meat safety.
Beyond that, the USDA has worked closely with the FDA,
the Centers for Disease Control and Prevention, and the
National Institutes of Health to improve our ng of
this disease and identify further steps to prevent it from
occurring in the United States. One such step, taken early this
year, is the proposed FDA regu to ban feeding ruminant
by-products to other ruminants. The former Commissioner of
the FDA, Dr. David Kessler, recently said this will put in
place another "fire wall" to prevent BSE from taking bold in
the United States.
Should consumers be €oncerned almut BSE and
tt y e.t?
No. The imlmrtam message for consumcrs is that we have
suong preventive controls in place, and we are exploring
additional control measures to address any other potential
risk. We are all working very closely together to stay on top
of this potential public health concern so that we can avoid
what occurred in the United Kingdom.
What would be your take-away messages for consum-
ers about BSE and food safety?
First, this vigilance by all federal agencies has been
designed to keep BSE out of the U.S.
Second. the various control measures have been effective to
date, and we are pursuing other control'measures like a rumi-
nant-to-ruminant ban as important additional preventive steps.
Third, consumers should feel confident that the USDA is
ready to take whatever steps may be warranted to assure the
safety of beef and cattle products.
Recent FDA research on the new nutrition information
on food products found it to be quite accurate. Have there
been any similar studies done for the nutrition labeling on
raw meat and poultry products that consumers buy?
Yes, we have done similar analyses; We have confidence
in the reliability of meat and poultry product labeling, and are
considering whether more h should be done. I think
nutrition labeling is an important tool for consumers when
making complex dietary choices.
Currently, theUSDAandtbeFDAhavesomejulnt, lmt
mostly responsibilities for food safe in differ-
eat categories of foods. Do you ev see a tlme when there
will be one federal agency respomiMe for food safety?
The best signal is contained in the Initiative, we
have a mandate for all national, state and local food
safety agencies to work much mere closely tOl.her. I think
that's a souud strategy, aud one that can work very effectively
as we move toward the future. Mint €ff for food
safety think that we should spend our energy end mw re-
sources improving the eisfing system, not on the w
process of reorganizing. That's a solid aplmmek one thai
we pursue.
com of Food tna, June 97.
