Lates World News

As I write this column, people are dying of cholera every day in Haiti; this, in the wake of a terrible earthquake that shook the tiny island nation last January. Plus, hurricanes and floods devastated Gonaives before that. Is there an end to that country’s pain and suffering? Is there a more strik­ing example of contrast in the world today—one of the richest and most powerful states, right next to one of the absolute poorest?

I was talking with friends the other day and the subject came up: What’s the best way to help? There were theories on the usefulness of foreign aid and cash donations, res­ervations about whether the money gets to the victims, and talk about whether yet another fundraising campaign would change anything for the Haitian people. Can they overcome the immense obstacles facing them as a nation, without help from the outside? And what of their desire to solve their own problems? Needless to say, I don’t have an answer to these questions.

But then I think of this magazine and the people featured in it: Bill Clinton, whose charitable founda­tion is trying to channel life-saving medical care to many of the world’s most impoverished people. And On­tario R & В singer Kim Davis—who knows a thing or two about suffering —using her lyrics to bring a message of hope to women dealing with do­mestic abuse. And author Deborah Ellis, donating her royalties to help educate women in Afghanistan. And the Grandmothers to Grandmothers Campaign, groups of older Canadi­ans supporting African women who are raising their young grandchil­dren orphaned by AIDS.

All of these people could spend long evenings arguing the pros and cons of foreign-aid policies, criminal law or religion. Most don’t. They focus on specific problems that they care about. They get involved in one thing and find ways to help. Are they offering long-term solutions? I don’t know, but at least they are part of a solution. We all should be. Best wishes for the new year.

How to transform cardboard tubes into chic wall storage

Least an inch thick underneath one of the topmost tubes. Trace an arc along the top half of the tube’s interior onto the wood. Measure down two inches and draw another arc that connects to the first, making a crescent shape. Repeat for all the tubes on the top row.

Use a jigsaw to cut out crescents from wood, following the shapes you drew. Drill a hole into the center of each shape.

With a friend’s help, position the tubes on your wall. Use a pencil to lightly trace the top arc on the wall, along the interior of each topmost tube. Set the tubes aside. Place a brace so it aligns with one of the drawn-on arcs, then stick a pencil through the brace’s hole to make another small mark on the wall. Drill a hole in that spot, then tap in a plastic anchor until it’s flush against the wall. Repeat with remaining braces.

Align the hole in one brace with the corresponding anchor. Using a drill with a Phillips-head bit, screw the brace to the wall. Repeat with remaining braces. Set the tubes onto the braces.

At the back of each supported tube, just above the brace, make a pilot hole with an awl. Fasten the tubes to the braces using ³/i-inch screws.

Purchase two, four-foot- tall cardboard tubes, one measuring 10 inches wide and the other 12 inches wide. Use a jigsaw to cut each tube into smaller tubes of varying heights (refer to the photo at left for guidance).

Cover the outside of each smaller tube with contact paper. Cut away any excess paper with a utility knife.

Arrange the tubes on the floor as you’d like them to hang. Wherever two

meet, use an awl to poke a hole through both. Slide a no. 10 washer onto a 6-32 x Vi” bolt, push the bolt through both tubes, slide another no. 10 washer onto the bolt, and secure with a nut. Fasten all the pieces together in this way.

Whip up the Ultimate Mashed Potatoes (recipe above), then stir in one of these mouthwatering flavor combinations.

Fried Shallots and Creme FraTche

In a medium skillet over medium-high heal, heal 4 tablespoons oil. Fry 3 large, sliced shallots,

until browned and golden, 6 to 8 minutes. (Discard any shallots that over- brown.) Using a slotted spoon, transfer shallots to a paper-towel-lined plate and sprinkle with ‘/4 teaspoon sea salt. Stir shallots and’/? cup creme fraiche into the mashed potatoes.

Prose iutto, Parmesan, and Parsley

Stir 3 ounces prosciutto, cooked and chopped; 6 tablespoons grated

Sauteed Shiitake Mushrooms, Sherry, Dry Mustard, Heavy Cream, and Marjoram

In a medium skillet over medium-high heat, melt 4 tablespoons unsalted butter. Saute pound fresh shiitake mushrooms, stemmed and sliced, until tender, about 6 minu tes. Add 2 tablespoons sweet sherry and cook until liquid evaporates, about 1 minute. Reduce heat to low and stir in A cup heavy cream, 1 teaspoon dry mustard, and 2 teaspoons chopped fresh marjo­ram leaves. Cook until cream begins to bubble. 1 to 2 minutes more. Stir mushroom-cream mixture into the mashed potatoes.

Parmigiano-Reggiano; and 3 tablespoons finely chopped parsley into the mashed potatoes.

Horseradish, Sour Cream, and Freshly Ground Pepper

Stir cup finely grated fresh horseradish, 2 cup sour cream, and freshly ground pepper to taste into the mashed potatoes.

Roquefort, Toasted Walnuts, and Sage

Stir 4 ounces Roquefort cheese, crumbled; Уз cup chopped walnuts, toasted; and 2 teaspoons chopped fresh sage into the mashed potatoes.

Potato and Celery-Root Cratin

Makes б servings. Working time 40 min. Total time 1 hr. 40 min.

l’A cups heavy cream V4 cup whole milk

small onion, halved

large garlic cloves, smashed Butter, for greasing baking dish and foil pound celery root

1 ‘/2 pou nds Yu kon gold potatoes Salt and freshly ground pepper ounces aged Couda cheese, grated

Preheat oven to 400°F. In a medium saucepan over medium-high heat, bring heavy cream, milk, onion halves, and garlic to a boil. Remove from heat and let sleep for 30 minutes.

Meanwhile, generously butter an 8-inch square baking dish and one side of a piece of foil large enough to seal over the dish. Using a sharp knife, peel, halve, and thinly slice celery root; cut slices in half. Peel and thinly slice potatoes. In prepared dish, arrange a layer of celery-root slices followed by a layer of potato slices; season to taste with salt and pepper. Repeat.

Remove onion and garlic from cream mixture and discard. Pom’ mixture over casserole. Cover pan with prepared foil and transfer to oven. Bake for 40 minutes.

Remove foil and sprinkle top of casserole with cheese. Return to oven and bake until bubbly and golden, about 15 minutes more. Transfer to a wire rack and allow to rest IS minutes before serving. per serving protein: 7g;fat: 22g; carbohy­drate: 31 g: fiber: 3g; sodium: 172 mg; choles­terol: 80 mg; calorics: 338.

Twice-Baked Potato with Chorizo

Makes 6 servings. Working time 30 min. Total time 2 hr.

Large russet potatoes, scrubbed and dried.

Olive oil, for rubbing potatoes  pound fresh chorizo sausage, removed from casings V* cup pimientos, drained V* cup plus 2 tablespoons whole milk 2 tablespoons unsalted butter, melted 4 ounces goat cheese

Salt and freshly ground pepper

Preheat oven to 400″ Prick top of each potato a few times with a fork and rub with olive oil. Place potatoes directly on oven rack and bake until easily pierced with a paring knife, about 1 hour. Transfer to a wire rack and let cool.

Meanwhile, in a medium skillet over medium heat, cook chorizo until browned and crumbly and fat is rendered into pan, about 10 minutes. Stir in pimientos and cook for 2 more minutes. Set aside.

Using a serrated knife, halve potatoes lengthwise. Using a spoon, scoop out flesh from all 12 halves intoa medium bowl leaving about  -inch border of flesh inside potato skins. Place 6 potato-skin shells in a medium baking dish and set aside. (Discard 6 remaining scooped-out skins.)

Mash scoopcd-out potato flesh with a fork. Stir in milk and butter until mixture is smooth. Crumble goat cheese into potatoes and stir until just com­bined. Fold in sausage mixture and season with salt and pepper.

Divide potato filling among 6 remaining potato-skin shells and bake until heated through and tops begin to brown, about 20 minutes.

per serving protein: 26g; fat: 32g; carbohydrate: 66g;fiber: 7 g; sodium: 836 mg: cholesterol: 77 mg; calories: 650.

Potatoes and Sausages with Olives, Lemon, and Parsley

Makes 6 servings. Working time 25 min.

Total time l hr.

P/2 tablespoons olive oil

2 pounds sweet Italian sausage

1 ‘/2 pounds fingerling potatoes, scrubbed and dried

medium onion, chopped

large garlic cloves, finely chopped

1 cup pitted whole green olives

1 cup low-sodium chicken broth

4 cup dry white wine

1 large lemon, peeled, thinly sliced, and seeded; plus 1 large lemon, cut into wedges for garnish

teaspoon sea salt

teaspoon freshly ground black pepperteaspoon crushed red pepper

1 tablespoon chopped fresh parsley, plus more for garnish

In a large skillet over medium-high heat, heat oil. Add sausages and brown on all sides, about 10 minutes. Transfer sausages to a plate and drain all but 1 tablespoon fat.

Using a serrated knife, halve potatoes lengthwise. Add to skillet, cut-side down and cook until well-browned, about 10 minutes. Reduce heat to medium-low. stir in onion and garlic, and cook for 2 minutes.

Cut reserved sausages into 2-inch slices and add to pan. Add ³A cup olives, chicken broth, wine, sliced lemon, salt, peppers, and 1 tablespoon parsley and bring liquid to a boil overmedium-high heat. Reduce heat to medium-low, cover, and let simmeruntil potatoes are tender, about 30 minutes. Sprin­kle with remaining ’4 cup olives and more parsley. Serve with lemon wedges on the side.

PER SERVING protein; 28g; fat: 19 g; carbohydrate: 29g; fiber-. 4g; sodium: 1,128 mg; cholesterol: 45 mg; calorics: 411.

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