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Show Wednesday, March 9, Cookbook author offers tips on French cuisine By CECILY BROWNSTONE Associated Press fare Lydie Marshall in Cooking with Lydie Marshall (Knopf). Any cook who uses the book is bound to feel Lydie is enormously eager to offer, in a delightful wiy, every scrap of help she can give. But then Lydie has an unusual background. Before she opened her New York City cooking school, A La Bonne Cocotte, she taught university French and Spanish and was an ex: ceptionally Lydie was born and raised in France until she was in her teens. Then, an orphan, she came to the United States to live with her aunt and uncle. Every year since she has returned to spend months in France some of this time given over to professional study of French When she tfcddtd i that conducting cooking cfaases was her metier, she thought to them the teaching tecbnhfts she had previously ' Worked out so suc; cessfully. She prltes With such en- humor thusiasm, cooking. She says in her book: The cooking I teach is influenced by my French background; but more than French cooking, I teach good home cooking. Her book is organized into 22 chapter-lesson- s that become progressively more complex, but not all the recipes (in each lesson) necessarily get more difficult. Each chapter-lesso- n contains a group of menus a cook may choose from. Recipes en- couragement and knowledge that Cooking ; with Lydie Marshall should aid many be able to tous dishes cooks. And they present some maj because Lydies reflect her inarily ONE ByC SS PMieStor . American cooks who enjoy trying ethnic recipes Present-day- have their predecessors. American cookbook writers of a century and more ago sometimes gave recipes , for but often foreign dishes their names. They misspelled were also known to misspell the names of American recipes. Here are some examples. chili con MISSPELLING: Chile ConCana. This spelling mistake was made in her comprehensive cookbook, by a 19th century lady who conducted one of the best known: and most, successful .t. cooking schools in the United States. Im glad she didnt brush up on her Spanish because the error is so amusing. The rice, liquid and appear in all Meat, sausage, and shellfish as celery, tomatoes and virtually the entire spice rack are other recorded additions to this adaptable dish. Jambalaya seems to be limited only by the state of your desires and bank account. hp2)T1Q Not'only name misspelled; the recipe for this pride of Louisiana cookery appears in a section of her book entitled Recipes. MISSPELLING: na is the A Group of Spanish spelling is Only three ingredients chili peppers recipes for it. poultry, game well as onions, MISSPELLING: Jambolaya. The same honorable lady who in her created Chili a cookbook managed one later. doublewhammy page Con-Ca- correct Jambalaya. chili. Nevertheless, according to Webster, chili con carne is a highly spiced stew of chopped or ground beef and minced chilies or chili powder, usually served With rt -- The correct spelling is, of course, chili con carne. There are as many versions of the dish as there are chili freaks. On my bookshelves right now are about half a dozen cookbooks giving hundreds of different recipes for , Sabyllon. This appeared in a recipe booklet published at the turn of the century by a New England apothecary company to tout its new patent medicine. The .correct spelling, in both English and French, is sabayon, which evolved from the Italian zabaione or zabaglione. Originally Italian, sabayon is a Italian fare Schuster). I have known Giuliano since he came to live in this country about a dozen years ago; and I wrote the first national story about him because I recognized his talents as a cook and teacher, as well as his extraordinary gifts as a researcher. But his book is not it is utterly theoretical , that Cooking techniques such sometimes stump cooks as boning poultry or making are lucidly and fresh pasta explained; thoroughly direc- tions are accompanied by ceptionally photographs well-execut- ex- ed that clarify necessary steps. For cooks who have difficulty obtaining certain ingredients or prefer to make there is a chapter their own -- 3 CREAM CHEESE TOPPING ounces cream cheese, at room temperature cup heavy cream cup sugar 1 tablespoon brandy In a bowl with an electric beater, beat the cream 30 seconds cheese until fluffy or so. Add the cream and sugar and, scraping the bowl as necessary, beat to blend. Beat in the brandy. Refrigerate until serving time. Makes about 1 cup. Vi what? dessert sauce of egg yolks and sugar beaten together over hot water until very thick. It is flavored with a wine such as Marsala, or with orange or lemon. Warm, it may be a sauce for fresh fruit, especially strawberries; cold, with whipped cream folded in, it makes a heavenly foamy custard dessert. MISSPELLING : Mint Julip as the words appear in a charming small cookbook, Writer A favorite food in many forms and in as many lands is that primitive kind of bread known as the pancake. For generations, Americans have started their day with a platter of golden flapjacks slathered with melted butter, and maple syrup or honey. Not content with that, many of us lunch on blintzes, of Jewish origin, filled with sour cream and jam, or start off dinner with Chinese egg rolls dipped in fiery mustard and sweet and sour These are a few of the better known forms the versatile pancake can take. Less known is the Mexican around pancake wrapped which of cheese Jack squares has been rolled up in peeled h German green chili. Or pancakes topped with apple egg-ric- slices and r About 10 sprigs Italian parsley, leaves only cup olive oil Salt and freshly ground black pepper 3 green peppers Clean and wash the chicken carefully. Cut it into 8 pieces and put the pieces into a crockery bowl. Squeeze the lemons and add the juice to the bowl with the chicken. Coarsely chop parsley and add it to the bowl along with Vi cup of the oil. Sprinkle with salt and pepper. Mix together all the ingredients in the bowl with a wooden spoon and then let the chicken marinate for 1 hour, turning the pieces over hour. Clean the peppers, removing the stems and the ribs and seeds from the inside. Cut the peppers into rings less than after Vz ch thick. the oven to 400 degrees. Use tongs to transfer the chicken pieces with some of the chopped parsley clinging to them from the bowl to a baking dish. Pour the remaining Vi cup of oil over the chicken. Place the 35 Meanwhile, transfer the marinade to a saucepan and heat it over medium heat. When the marinade is hot, add the peppers and saute for about 20 minutes. At that moment they should be cooked but still firm. Taste for salt and pepper. Remove the baking dish from the oven and transfer the chicken pieces to a serving dish. Arrange the peppers and sauce in a ring around the chicken. Serve immediately. Serves 4. One of the heartiest pancake dishes is the Hungarian palacsinta, when spread over with a mixture of sour cream and chopped cooked ham. Better known to us are the French dessert crepes, those lacy, thin discs covered with jam or preserved fruit. For the start of the meal, there is the Russian blini, one of the most famous of all appetizers. This is a truly gourmet dish that can take a large bite T THE 1 yd. stretch. drink of consisting bourbon, sugar and mint served in a frosted tumbler filled with finely crushed ice. To my, and perhaps your, surprise the Heres a sensible boo-bo- o. are: panocha; penuche; panoche; penuchi; pinoche; pinochi; or penoche. However it is spelled, penuche is a luscious fudge made usually of brown of distinctive recipes because Giuliano draws his inspiration from centuries-ol- d sources, his vast knowledge of Italian culinary history and his own GIULIANO BUGIALLIS CHICKEN WITH PEPPERS (Polio aiPeperohi) 1 chicken, about 3 to 3 2 lemons 45 Summer Pants, Vests, Jumpers, Shorts, Jackets. Watch for Special Days T-Sh- irt PROFESSIONAL STUDIO PHOTOGRAPHY DY Portrait Pactega 8x10$ Hires 5x7$ Fifteen Y&Ksts! porwieorgjg jor 95 ontylS. Crain $1 Htn 95 deposit per ptrsoa Petes eer settctloa Beaetlfel Dickiraiids nailable Ask aboet par Decorator Portrait PHOTOGRAPHY DAYS: Thu., Mar. PHOTOGRAPHY HOURS: Thur. 10 6 Fri. 11 Sat. 10 1160 E. Call lod Main St. Mar 13 10-S- un., NO CONTRACTS There ore Diet Center I, K .11 K mb all across the United Slates and Canada Each center individually owned NEW LOCATION 90 West 100 N Professional Bldg. Suite 17 tot Fiee Inlioducton Consultation In A Lion, Out Like A Lamb. Jm yd. 3iOGflfeflS TWO NO DRUGS DIET ifCENTER 049 in. wide. Preheat 6-- Sun. pounds NO SHOTS tasting. cooking. I hope you will enjoy this chicken and pepper recipe from his book as much as did my tasters. ttth this dish I served crusty It!fm bread to dip IInto its good juices. Sure tls tough IoIom woqhl ilil wtwn'l wwHtltl.iH lnlnn M.ivIh'IIh'KikIcsI .irtiif .ill all tin Diet Center IlmHighcmt iswmi, is deodmg to get started When you nuke lh.it program of sound nutrition and duly t ounseltmj. ym will Iom 17 to 2S immiikK m (list six Ivsiist.iiiM'd tlv.it tf of rate ri'dut Imm an weeks And, net essnry. unhlyon luive lost SO. 7S or even 100 pounds and more1 What evti more miiortanl we llte.u li von wluit yomteed to know to keep that weight off, (or jood' Hie Dirt Center leahins programs for men. women and young people wlui have dtstoveml Ihw liardil is to lose weiglit alone Fks uk to he slim, then c.ill the Diet Center1 sugar, butter, cream or milk and nuts. Worth making and . just a picture book. It is full weight loss program that really works. than Penotchie. MISSPELLING: Another of the famous 19th century cookbook authors is responsible for this And she made another: she allowed that the word could also be spelled Penuchie. Too bad, because the word may be but none spelled seven ways of them as above. The correct seven spellings that includes information on homemade ricotta, preserved goose, Crettjona mustard relish and glaceed orange rind. Dont think, however, this is LOs'Kg correct spelling is Mint Julep. A mint julep is a tall Juvenile Print Gabardine 99 between The Cotton Knit Leotards, tening and reheat batches. Serve hot. century. NEW! Lycra Tops, Body Suits. till d published in South Carolina at the turn of the whiskey rather bourbon to this drink. dish in the oven and bake for minutes. pan-cooke- golden-brow- n. se Charleston for Suggestions sauce. hard-boile- Tea, rye A pictorial cooking guide practical. Lydie Marshall account if you use the traditional Russian filling of black sturgeon caviar and smoked salmon slices. The British spice their griddle cake batter with chopped brains d and egg bits. Pancakes can be elaborate or simple. One of the easiest to cook is the potato pancake, which is delicious for lunch or dinner accompanied by meat, fish or fowl. Here is a recipe. 6 medium potatoes 2 eggs 1 small onion, grated lVi teaspoon salt Vi teaspoon pepper 1 teaspoon ground nutmeg 1 flour tablespoon Vegetable shortening Peel potatoes and shred to make enough for three cups. If you shred them ahead of time, place in bowl and cover with cold water, then drain and dry well with paper towel. Beat eggs in large bowl, stir in potato bits, onion, salt, pepper and nutmeg. Sprinkle flour over the top and stir in. Melt enough shortening in large, heavy frying pan to make depth of Vi inch. Heat. Drop Vi cup for potato mixture each cake into hot shortening, flattening slightly with back of spoon to make thin cakes. Fry slowly, turning once, 3 to 5 minutes or till crisp and golden. If necessary, add more shorout of your bank ByTOMHOGE AP Wine and Food recipe in the oldtime South Carolina book calls for adding By CECILY BROWNSTONE Associated Press Food Editor For cooks of Italian descent, as well as others who are interested in the foods of Italy, there is now a pictorial guide that is thorough and authentic. It is Giuliano Bugiallis Classic Techniques of Italian Cooking by Giuliano Bugialli (Simon & SB pancakes for snack , meal e, lte-qua- boo-boo- s: Price, Utah Try LYDIE MARSHALLS APPLE GRATIN 4 large apples, about 1 pounds 1 teaspoon lemon juice 3 tablespoons butter V cup sugar Vt cup heavy cream Cream Cheese Topping (recipe follows) Preheat oven to 400 degrees. Peel, core and quarter the apples. Cut each quarter into inch slices and sprinkle 1 teaspoon lemon juice over them. Butter generously a baking dish and lay overlapping slices of apples in the dish. Sprinkle with sugar and add the butter, cut into very thin slices. Bake for hour. Turn the oven to 500 degrees. Spread the cream over the apples and bake 5 minutes more or until the apples are slightly golden on top. Serve hot as is or with Cream Cheese Topping on the side. Makes 4 servings. discriminating taste. gifted teacher. ?. easy-to-mak- Sun Advocate, Golden flapjacks accompany the menus, or are in preceding chapters. but Here is an from her dessert captivating, book: food Food Editor It isnt often an author puts as much of herself in a book as has 1983 Thats the way a lot of our new customers are when they try us for the first time. They come in all hurried with a rush order, perhaps not quite sure what to expect. And they leave satisfied, with a quality printing job, done exactly the way they wanted it. Its not hard for us to turn lion customers into lambs, because we keep one thing in mind: you, the customer, keep us in business. And since you determine whether were successful, doesnt it make sense for us to give you the best treatment we can? We always remember that if a customer leaves unhappy, he or she will probably never come back. And thats why so many of our customers do come back. Time after time. There are a lot of things we do to keep you satisfied. Perhaps the most important is our determination to provide you with printing at reasonable prices. But also, we make sure that youre treated with friendliness and courtesy, no matter how large or small your order is. So next time you're in the market for any kind of printing, pamper yourself by bringing your order to us. No matter how you feel when you come in, well see to it that you go out like a lamb! top-quali- ty $30 z ufi Printing 53 South 200 East P.O. Box 1024 Price, Utah 84501 Telephone (801) i 637-047- 3 o. |