PICKING A SCHOOL is not a problem limited to high school seniors. There are hundreds of cooking schools around the country and the world, and the "1991 Guide to Cooking Schools" by Shaw Associates can help would-be professionals and interested amateurs alike find the right culinary course.
Arranged geographically, the book includes lists of everything from a three-day course in Colorado to a week in a hotel kitchen in Thailand, as well as some local classes for Washingtonians. Courses for children and culinary tours are also listed.
To order, send a check or money order for $18.95 to ShawGuides, 625 Biltmore Way, Coral Gables, Fla. 33134, or call 305-446-8888 for further information.
APPLICATIONS FOR the 1991 Anne Crutcher Professional Fellowship, an award of several thousand dollars to Washingtonians who wish to pursue a career in food or wine, are due by Feb. 15.
The fellowship is sponsored by Les Dames D'Escoffier, an organization of food and wine professionals. Requests for applications should be sent to Scholarship Committee, Les Dames D'Escoffier, P.O. Box 39237, Washington D.C. 20016. Or, call 703-759-7020 for further information.
SMOTHERED CHICKEN LEGS (4 servings)
Serve this soothing casserole of chicken legs cooked in an oniony pan sauce with poppyseed-flecked egg noodles or steamed potatoes and braised kale or collard greens.
2 slices thick bacon, diced
8 chicken legs
Salt and freshly ground black pepper, to taste
1 tablespoon vegetable oil, if needed
2 onions, sliced
1/2 cup chicken broth
1 small bay leaf (preferably imported)
1/2 cup sliced mushrooms
1 tablespoon chopped parsley
Fry the bacon in a skillet until golden and remove with a slotted spoon to drain on a paper towel. In batches, brown the chicken legs in the hot fat, remove to a side dish, and season with salt and pepper. If there is not a thin film of fat left in the skillet, add the vegetable oil; stir in the onions and cook over moderate heat for 3 to 4 minutes.
Stir in the chicken broth, scraping the bottom of the skillet as it is poured in. Drop in the bay leaf. Add the chicken legs, baste with the oniony mixture, cover and cook for 10 minutes. Add the mushrooms, cover and cook for 15 minutes longer, or until the chicken is tender and cooked through. Discard the bay leaf. Transfer the smothered chicken to a heated platter, scatter over the bacon, sprinkle with parsley and serve piping hot.
Per serving: 613 calories, 62 gm protein, 6 gm carbohydrates, 36 gm fat, 10 gm saturated fat, 213 mg cholesterol, 348 mg sodium. -- Lisa Yockelson
WHOOPS! LAST WEEK On the Fridge we cited the Mobil Sugar Bowl as an example of rampant commercialization and "trampleization" of tradition. Unfortunately, it's the Mobil Cotton Bowl and the USF&G Sugar Bowl, so lost in that correction is the incongruously sticky pairing of sugar and oil.
Nevertheless, in reviewing our error, we couldn't help but note the important role that food plays in college football. Note the Peach Bowl (no commercial tie), the Florida Citrus Bowl, the Federal Express Orange Bowl, the Sunkist Fiesta Bowl, the California Raisin Bowl, the Domino's Pizza Copper Bowl and, best of all, the Poulan/Weed Eater Independence Bowl.
TEMPERATURES GO DOWN, prices go up. That, in short, is what supermarket officials say will soon happen to fruits and vegetables as a result of the recent cold wave in California. Naval oranges will be in very short supply and the oranges that are for sale -- even those from Florida -- are expected to cost more because the overall supply for oranges will be smaller.
Don't expect to find cauliflower -- it will soon become very scarce -- but do expect price increases for broccoli, leaf lettuce, green onions and other California-grown vegetables. Some of these items may be available from Texas, but again, the law of supply and demand decrees that prices will go up.
So, what did you expect? A price freeze?
Jan. 16: Low-Fat Seminar, American Heart Association workshop on the role of fat in the diet, demonstration of low-fat and low-cholesterol cooking, 7-9 p.m., Kitchen Bazaar/Connecticut Avenue. To register, send $5 to American Heart Association, c/o Kitchen Bazaar, 1098 Taft St., Rockville, Md. 20850, with name, address, daytime telephone. Information: 301-424-4880.
Jan. 17-Feb. 28: Jewish Holiday Cuisine, six lectures on the origin and traditions of Jewish cuisine, moderated by author Joan Nathan, sponsored by the Smithsonian Resident Associate Program and B'nai B'rith International, Thursdays (except March 14), 6 p.m., SRA members $64, nonmembers $98. Registration/information: 202-357-3030.
Jan. 17-Feb. 28: The Cuisines of Asia: A Culinary Adventure, six lectures by cookbook authors Nicole Routhier, Ruth Law, Nina Simonds and Bruce Cost on the cultures and cuisines of Asia, moderated by food writer Gail Forman and sponsored by the Smithsonian Resident Associate Program, Thursdays (except March 14), 8 p.m., SRA members $85, nonmembers $125. Registration/information: 202-357-3030.
WITH THE HOLIDAYS over, the tax on alcohol instituted last week and the growing taboo against heavy drinking, booze hounds are becoming as outdated as cold duck. Still, there are some segments of the population who haven't jumped on the wagon yet. According to the most current government figures, which are widely believed to be underreported:
Of those who reported drinking alcoholic beverages on a given day, men in their twenties drank the most -- averaging the fluid equivalent of 3 1/2 beers a day. The figures are averages, not daily intakes.
Of women who reported drinking on a given day, those in their thirties drank the most -- averaging the fluid equivalent of 1 1/2 beers per day.
Of those men and women who drink the most, beer is the beverage of choice.
Of those men and women of drinking age, those 70 years and older drink the least.
More whites than blacks reported drinking alcohol.
More people living in the West reported drinking on the survey day while Midwesterners reported drinking the least. Northeast drinkers are somewhere in between, but closer to Westerners.
The U.S. Department of Agriculture, in its latest edition of the Dietary Guidelines for Americans, said that adults who elect to drink alcohol should consume it in moderate amounts. USDA defined moderate as no more than two drinks per day for men, and no more than one drink a day for women.
The guidelines also list people who should not drink alcohol at all -- women who are pregnant or trying to conceive; drivers or other people doing activities requiring attention or skill; people taking medicines, even some over-the-counter types; individuals who can not keep their drinking moderate, and children and adolescents.