By Sheryl Borden: Creative Living
Information on making homemade yeast breads and computer-generated items for pets will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.
Glenna Vance, manager of consumer public relations with Lesaffre Yeast Corp., will demonstrate different ways to shape homemade yeast breads into interesting loafs, baguettes, dinner rolls and tea rings. She’s from Milwaukee, Wis.
Decorating expert Deborah Durham, representative of Hewlett-Packard in Los Angeles, Calif., will show how to use the computer, scanner, digital camera and printer to create rugs, frames and placemats featuring your favorite household pet.
Information on using cookie presses, cooking wild-caught shrimp and making thread lace scarves will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.
Nancy Siler, director of consumer affairs with Wilton Industries in Woodridge, Ill., will explain how a cookie press can be used to prepare spritz cookies and savory crackers throughout the year.
Chef Brian Stapleton, of North Carolina Wild-Caught Shrimp, will demonstrate cooking with shrimp, as well as talk about shrimp consumption and the nutritive value of eating seafood. He’s from Elizabeth City, N.C.
Sewing expert and educator Patsy Shields will demonstrates making beautiful thread lace scarves using a variety of threads on the market. She is with Sulky of America in Sellergburg, Ind.
Roasted Honey-and-Pecan-Coated North Carolina Farm-Raised Catfish, Braised Greens, Herb Butter with Orange Essence
• 6 tablespoons unsalted butter, divided, softened
• 2 tablespoons honey (tested with organic honey)
• 1/2 cup pecans, coarsely chopped
• 4 6-ounce filets North Carolina farm-raised catfish
• 1 bunch Italian parsley, finely chopped
• Zest of one orange
• Salt, to taste
• Pepper, to taste
• 2 tablespoons olive oil
• 1 pound spinach, cleaned and dried
Using a saute pan over medium heat, add honey, pecans and 2 tablespoons butter, and slowly cook for 5 minutes; remove from heat and let cool. To make butter, in 2-quart mixing bowl, combine remaining 4 tablespoons of soft butter, parsley and orange zest; finish with salt and pepper to taste. Once combined, roll butter in plastic wrap into round log shape, and refrigerate until firm. Season catfish filets with salt and pepper; using an oven-proof saute pan over high heat, add 2 tablespoons of olive oil and saute filets until golden brown, turn over and sprinkle pecans on top of fillets. Place in 350-degree oven and roast for 5-7 minutes or until done. Braise spinach in another saute pan over medium heat, season with salt and pepper, and divide onto four pre-warmed plates. Place catfish on top of spinach. Remove plastic wrap from chilled herb butter and divide into four slices. Place one slice of butter on top of each filet and serve.
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink, Albuquerque.