Wine and cheese are two of life's culinary pleasures. They're even better when paired, but finding the right cheese-wine partners can be tricky.
To help, the Vineyard and Winery Technology program at Yakima Valley Community College in Grandview is offering Wine & Cheese 101 on March 28.
Instructor Rachel Mercer will guide the class through the world of cheese. Participants will learn about the different types of cheeses and how they are made, as well as learning about the important cheese regions of the world.
During the class, she will pair Washington wines with a variety of cheeses and share some tips on how to serve them, store them and, best of all, enjoy them.
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The class runs from 6 to 8 p.m. Cost is $25 per person.
Register at www.yvcc.edu/wine by March 25.
For more information, call 509-882-7040. The college is at 500 W. Main St., Grandview.
The American Heart Association gave the nod to oil-roasted peanuts, saying they have a place as part of an overall healthy eating plan.
Although many consider salted peanuts high in sodium, if you check the nutrition facts on the package, you will find many varieties have 119 milligrams of sodium per serving. That's well below the AHA certification criteria limit of 140 milligrams of sodium per serving for nuts.
Check the label for the type of oil used to roast them. Many producers use peanut oil, a heart-healthy monounsaturated fat. Peanuts don't absorb the oil, so this method of roasting won't change the fat content of the nut.
Peanuts have other good qualities too. A 1-ounce serving provides eight grams of cholesterol-free protein. They're an excellent source of niacin and Vitamin E and a good source of folic acid.
For recipes and tips about how to include peanuts in your everyday diet, go to www.peanut-institute.org.
Next time you're using raw onions in a salsa and you are not going to eat that salsa in the next 20 minutes or so, follow this tip from Food Network chef Mark Miller of the Coyote Cafe in Santa Fe, N.M.: Rinse the diced onions under cold running water first, then blot dry.
This will rid them of sulfurous gas that can ruin fresh salsa.
Miller said this step is really important in guacamole too.
The book: 400 Sensational Cookies by Linda J. Amendt.
Best for: The author has taken the guess work out of cookie making, giving us clear instructions and sharing her expertise with cookies of all types. She has entire chapters on drop and bar cookies, slice-and-bake cookies, rolled and cut out cookies, filled cookies and more. Many of her recipes go together quickly, making it easy to turn out homemade cookies for last minute get-togethers.
*Loretto J. Hulse: email@example.com. To receive a recipe via email each Tuesday, register at tricityherald.com and click on newsletters. If you already are registered, click on edit account and newsletters to select Recipe of the Week. This exclusive recipe does not appear in the newspaper.