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http://www.jewishworldreview.com --
FLYING TO YOUR DESTINATION used to be fun.There was the promise of a fairly
decent meal, served neatly on a tray accompanied by these lovely little
packets of salt, pepper and sugar and silverware(albeit plastic) neatly
wrapped in a pristine white napkin. This was cleverly calculated to keep
passengers occupied for a while - to open the packages without spilling is a
major feat. Even the coffee wasn't bad and if you wanted to shell out a few
dollars, the meal could be topped off with a brandy.
No longer true. Sure, on selected flights, the tray is there and the
packaged accompaniments but that's where the myth ends. Food quality ranges
from mediocre at best, to non-existent. Airlines across the board have cut
back on the quality and quantity of meals served in-flight. US Airways has
eliminated meals for coach passengers on flights under 500 miles and as you
board an American Airlines jet for a flight of 2 1/2 hours or less, you may
be asked to stop at a wagon, which closely resembles an empty hot-dog stand,
to pick up a "bistro" snack in a paper foil sack
Savvy fliers are rebelling. Once luggage has been stashed away in the
overhead compartment, and the plane has reached its cruising altitude, you
might well find your fellow passenger, unwrapping his/her own meal in the
sky. And it's not pretzels or hot dogs hastily purchased from an airport
fast-food.
These mouthwatering meals are carefully planned and shopped for
at gourmet stores or they may be favorites dishes cooked and packed at home.
Hotels and restaurants near the airport are filling this niche. Hotels will
pack special "meals to go" to be enjoyed at 30,000 feet and a huge variety of
salads, pastas and gourmet sandwiches such as grilled portobello mushroom
and mozzarella may be purchased at food courts before boarding the plane. Go
the home-cooked way? On a recent flight, my neighbor unwrapped a platter
containing nut-crusted salmon, roasted asparagus and a fresh, crusty 7-grain
roll and sweet butter. Along with a split of drinkable cabernet, purchased on
the plane, the meal was an enjoyable break from boredom --- only it was not
supplied by the airline.
"Carry-on cuisine" doesn't have to be expensive pates or sushi and it doesn't
have to be complicated or time-consuming. Cut down on cost by fixing a main
dish at home. Accompaniments may be picked up at the local market. The
added bonus of home cooking is that flavorings and special dietary needs may
be adjusted to your taste. To ensure that you arrive, well-fed, contented
and as clean as when you boarded, here are a few pointers to keep in mind,
when you carry-on your own meals in the sky.
Note: Nutritional analysis does not include meal suggestions.
This may also be shaped into a hamburger, 1 1/2 inches thick. Broil under
preheated broiler 3-5 minutes each side for rare, 6-8 minutes per side for
medium, or longer for desired doneness.
Preheat oven to 375F. Spray a miniature loaf pan with non-stick
vegetable spray. In a bowl, combine beef, salsa, matzo meal, chili powder,
bell pepper and coriander. Pack loosely into prepared loaf pan. Bake in
preheated oven for 30 minutes. Cool before slicing.
Approx. nutrients per serving: calories - 356
Meal suggestion: Shredded lettuce, kaiser roll, wrapped in plastic wrap to
keep from drying out, and half a dozen large, ripe strawberries tossed with 1
tablespoon shredded fresh mint.
Tortellini with Garden Vegetables (Parve)
Frozen tortellini is available in supermarkets. Chopped garlic is available
in jars in the produce section. Refrigerate after opening - lasts for months.
Approx. nutrients per serving: Ccalories - 382
Meal suggestion: 1/2 cup croutons or sliced, buttered French bread and
Spiked Pear Tartlet for dessert (see below).
Lime-broiled Chicken Breast on a bed of Marinated
Mushrooms (Meat)
In a small bowl, combine, mushrooms, vinaigrette dressing, vinegar and
chives. Stir to mix. Cover and refrigerate at least 2 hours.. Whisk together
the lime juice, mayonnaise and lime rind. Brush all surfaces chicken with
mixture. Cover and refrigerate at least 2 hours. Remove chicken from
marinade. Place on a small broiler pan sprayed with non-stick vegetable
spray. Slip under a preheated broiler. Broil 5 minutes each side or until
firm. Cool and cut in 1/2-inch thick slices.
Approx. nutrients per serving:
Calories - 267
Meal suggestion: Drain mushrooms and spoon into a small disposable dish. Top
with lime broiled chicken slices Fresh spinach salad tossed with toasted
walnuts. Raspberry Vinaigrette or dressing of your choice.
Nut-Crusted Salmon Steak (Parve)
Preheat oven to 425F. Spray a small baking pan with non-stick vegetable
spray. In a cup or small bowl, combine walnuts, dill and lemon-pepper
seasoning. Place salmon on the prepared baking pan and brush with 1 teaspoon
olive oil. Press the walnut mixture on top. Drizzle with remaining oil. Tent
foil loosely over the salmon. Bake in preheated oven for 8 minutes. Remove
foil and continue baking 5 minutes longer. Salmon is done when flakes are
opaque when separated with sharp-pointed knife.
Approx. nutrients per serving: Calories - 414
Meal suggestion: Roasted vegetables (from a jar or the deli'), a slice of
multi-grain bread spread with sweet butter, and a cup of diced mango, kiwi
fruit and bananas.
Trout Patties (Parve)
In a bowl, combine flaked trout, egg white, matzo meal or breadcrumbs,
scallions and seasoning. Shape into 2 patties about 3/4-inch thick. Heat 3
tablespoons oil in a non-stick skillet over medium heat. Fry patties, 3-4
minutes each side until nicely browned and crisp. Drain on paper towels.
Makes 2 patties
Approx. nutrients per serving:
Calories - 391
Spiked Pear Tartlet (Parve)
Since this tartlet is parve, it may be served as dessert with a meat or dairy
meal.
Sprinkle the cherry brandy over the bottom of the tart shell. Spread half the
melted chocolate over to cover the bottom and part way up the sides of the
shell. Place in refrigerator for 5 minutes to harden. Top with cherry
preserves. Dry pear half by patting with paper towels, then cut lengthwise
into 4 wedges. Place, cut side down, over cherry preserves. Drizzle with
remaining melted chocolate. When chocolate is hardened, wrap in plastic wrap.
Approx. nutrients per serving: Approx. nutrients per serving: Calories - 291
Carry-on cuisine
for 30,000 feet
By Ethel G. Hofman
Mexican Mini-Meat Loaf (meat)
Protein - 37 g
Carbohydrates - 16g
Fat - 16 g
Cholesterol - 62mg
Sodium - 209mg
Heat oil in small non-stick skillet over medium heat. Add the asparagus,
tomatoes, parsley and garlic. Stir fry for 2 minutes. Pour over tortellini
and toss to mix. Season to taste with salt and pepper and spoon into a
lettuce cup. Place in a plastic container just big enough to fit.
Protein - 13 g
Carbohydrates - 31g
Fat - 23g
Cholesterol - 158mg
Sodium - 258 mg
Protein - 41g
Carbohydrates
- 7 g Fat - 8g
Cholesterol - 90mg
Sodium - 300mg
Protein - 28
Carbohydrates - 3 g
Fat - 33g
Cholesterol - 75mg
Sodium - 97mg
Protein - 33g
Carbohydrates - 14g
Fat - 22g
Cholesterol - 87 mg
Sodium - 248mg
Protein - 2 g
Carbohydrates - 42g
Fat - 12 g
Cholesterol - 0 mg
Sodium -
JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include the likes of Julia Child. She is the author, most recently, of Everyday Cooking for the Jewish Home: More Than 350 Delectable Recipes.