TO REACH USFare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.• Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750• E-mail: chattfare@gmail.com
Jane HenegarGood morning, readers. Today’s requests are all about cabbage and fish, and they pertain to the general category of fish tacos. Girl with a Red Kitchen has been reading about fish tacos.
“We try not to eat fried food at our house, so I want a crisp, grilled fish instead, but don’t know how to do that or what kind of fish to use. I also know slaw is served on these tacos, but I don’t know what kind – not mayonnaise, for sure. Lately when I slice cabbage on my own, it is too chunky and hard, but I don’t like the prepackaged kind that is shredded very small. I also believe there is a cilantro-flavored addition to these tacos. And I would like more ideas like this.”
MaryAnn McInturff uncovered the recipe for James Beard’s cheese bread which, according to the recipe from legendary chef Beard, is “rather unusual, delicate and moist, with an intriguing cheese bouquet and flavor. It is ideal for sandwiches, it toasts extremely well, and it makes excellent crumbs when a cheese-flavored topping for certain dishes is called for. You may, of course, combine the crumbs with a little additional grated Parmesan cheese.”
James Beard’s Cheese Bread
1 package active dry yeast or 1 (½-ounce) cake compressed yeast