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Holiday gifts? Savvy chefs start cooking now There's nothing like rain, wind, clouds and cold to send devoted cooks scurrying back to the kitchen. Truth is, most of us like it best there anyway, so when fall arrives, we're only too happy to retreat indoors and start rattling pans. Some of us even take the opportunity to look beyond our daily bread to the holidays looming just ahead on the calendar. That was the spark for questions from several Mail Tribune readers this month. These cooks are busy putting up designer vinegars and baking fancy desserts to give or serve during the approaching festivities. Here are readers' questions and a few answers: I read the recent story in the paper about making flavored vinegars to give as gifts. I would like to make them, but I'm wondering where to get the white wine vinegar called for in the recipes. Local grocery stores carry it, but the bottles are very small. Is there any place to get it in large quantities? -- Joyce S., Phoenix One good source for white wine vinegar, Joyce, is United Grocers Inc. of Medford. Staff at the Cash & Carry store at 2033 Cardinal confirm that they stock white wine vinegar by the gallon. Readers should note that white wine vinegar is NOT the same thing as distilled white vinegar and take care to check bottle labels. I'd like to make some raisin cookies for the holidays, but the recipe I have calls for ground raisins. When I try to run the raisins through my food grinder, however, it just makes a big mess. Is there a good way to easily chop raisins? -- A caller, Medford I didn't catch your name, but we did have a nice chat about sticky raisins, didn't we? As I indicated on the telephone, I wouldn't fool around with a food grinder. The best way to get finely minced raisins is to sprinkle them with a little sugar before chopping. The sugar keeps the knife (or food processor blade) from sticking to the raisins as you cut. Just take a tablespoon or so from the amount called for, sprinkle it over the dried fruit and chop away. You'll have a tidy pile of raisin bits in no time. With all of the emphasis on cooking meat safely, I was wondering whether there is an easy way to check for doneness. I have a meat thermometer, but it's so bulky, I don't use it much. Do you know of any better way to test meat? -- Carrie J., Medford As it happens, Carrie, I just received a new product in the mail that might be what you're looking for: It's a line of disposable meat thermometers. Manufactured by the Taylor company, marketed under the name TempRite, the plastic probes measure the temperature of poultry, beef, lamb, game and pork, then change color when the food is properly cooked. When I checked, the sensors were not yet available in area kitchen stores, but they soon may be. They're inexpensive and easy to use, which might lead more consumers to pay closer attention to food safety. I had the pleasure of attending a reception catered by Chef Michael of Genessee Place. Among the hors d'oevures were the most delicious meatballs that I'd enjoyed in a long time. Any chance that you have, or could obtain for me, the recipe for this gourmet treat? -- Bob H., Medford You're in luck, Bob. Chef Michael Isaacson of Genessee Place in Medford was happy to share his recipe with you and other Mail Tribune readers. He says the secret isn't in the meatballs, however. It's in the sauce that coats them. The recipe you remember fondly is for Oregon Blue Cheese Meatballs, which combines savory meatballs in a rich cabernet wine sauce laced with blue cheese and heavy cream. You'll find the recipe below. Oregon Blue Cheese Meatballs MEATBALLS : 1 pound 10 percent lean ground beef 1/2 pound ground veal 1/4 pound hot Italian sausage 1 teaspoon celery salt 1 teaspoon dried onion 1 teaspoon chopped garlic 1/2 teaspoon salt 1 teaspoon pepper 1/2 ounces tomatillo peppers, finely chopped* 2 large eggs 1 tablespoon Worcestershire sauce 1 cup Pepperidge Farms bread crumbs SAUCE : 1/2 cup butter 1 tablespoon chopped garlic 1/2 cup crumbled blue cheese 1/2 cup red wine (cabernet) 1 quart heavy cream Blend meatball ingredients thoroughly. Roll meat mixture into half-ounce meatballs. Place meatballs in large roasting pan. Oven-roast at 325 degrees F until cooked thoroughly, approximately 25 minutes. FOR SAUCE: In a saucepan over medium heat simmer butter, garlic, blue cheese and wine until well blended. (Do not burn.) Add heavy cream, increase heat and reduce heat to desired thickness, stirring regularly. Do not overcook. Pour sauce over meatballs; stir gently. Sauce should cling to meatballs. Recipe from Chef Michael Isaacson, Genessee Place, Medford. Send questions to a la carte, P.O. Box 1108, Medford, OR 97501. Reach JoNel Aleccia at 776-4465 or by e-mail at [email protected] Mail Tribune Copyright � The Mail Tribune 1999, Medford, Oregon USA