Your Life - Food

Tuesday, Nov. 03, 2009

Cookcabulary

Dates

By JO MARSHALL

Relish Magazine

Dates are the fruit of the date palm. The tree hails from the desert oases of Northern Africa or the Persian Gulf and has a history so long experts can’t pinpoint its exact origins—the earliest carvings from Egyptian and Mesopotamian civilizations show dates were already a well-established staple. In those regions, dates are still considered an essential of life and have about 800 distinct uses.

Desert Arabs have been known to maintain health for long periods on virtually nothing but dates and milk. They contain a fair amount of protein, fats, vitamins A and B, minerals such as iron and magnesium, and high levels of fiber and potassium.

Most of the dates we get in the United States are of the large Medjool variety, although others, notably the Bardhi, are also available. Most are sold pitted and packaged, chopped or whole. If buying in the bulk section, look for plump dates with smooth, shiny skin. Avoid those that are highly shriveled and those developing mold or sugar crystals on their skin.

Date Bars

Try adding chopped walnuts or pecans to the crumb mixture.

Crumb mixture:

q 1 3/4 cups quick oats

q 1 3/4 cups sifted all-purpose flour

q 1 cup brown sugar

q 1 teaspoon baking soda

q 1 cup (2 sticks) butter, room temperature

Filling:

q 8 ounces chopped dates

q 1/2 cup water

q 1 cup sugar

n 1. Preheat oven to 350F.

n 2. To prepare crumb mixture, combine all ingredients and stir until well blended. Press half the mixture into a well-greased 8-inch square baking dish.

n 3. To prepare filling, stir together all ingredients in a small saucepan. Cook and stir over medium heat until bubbly and smooth. Pour filling evenly over crumb mixture.

n 4. Spread remaining crumb mixture over filling. Bake 25 to 30 minutes, until golden brown. Cut into squares and serve when cool. Serves 16.

— Recipe by Mildred Hennon, Newton, Iowa

Look for Relish magazine, celebrating America’s love of food, the first Sunday of each month in the Sun Herald. For more Relish recipes, log on to relishmag.com