Show Standard-Examine- r 2F 6F DearAbby Food for Thought Gourmet Corner Ogden Utah 0 9 - a: SSv- - - if & 14? " : rif i '7 " H a '' f '3 i How long does it take to travel around the world? Jules Verne completed the trip in 80 days but this year it's possible to take in the sights and sounds of the world in record time by attending the 1982 World's Fair in Knoxville Term This is the first World's Fair since 1975 and it will remain open to visitors through October Every World's Fair provides its share of firsts Superstructures exciting inventions and memorable foods have made their debut at fairs throughout history At the Paris Fair in 1889 the Eiffel Tower was unveiled and the 1939 World's Fair heralded the introduction of television This year's theme "Energy Turns the World" provides the inspiration for the centerpiece of the fair a Sunsphere This year chefs from many foreign countries including one from the Republic of China are preparing food for fair visitors Food kiosks located around the fairgrounds will enable visitors to sample a variety of international delicacies The following recipes provide a sampling of foods similar to those available at this year's fair 226-fo- 4 - - r 1 1 1 1 - V V cups shredded cooked chicken bunch watercress cucumber red pepper cut into thin strips 1 cup sliced mushrooms Vz cup chopped salted peanuts 1 tablespoon soy sauce 1 tablespoon chopped scallions 1 tablespoon red wine vinegar 1 tablespoon sherry 2 teaspoons peanut oil 3 teaspoons dry mustard Vz teaspoons sugar Place chicken in center of large platter Surround chicken with watercress Slice cucumber in half lengthwise Scoop out seeds Slice cucumber into thick slices cucumber red pepper and Arrange mushrooms around chicken Sprinkle peanuts on top of chicken In a small bowl stir together soy sauce scallions vinegar sherry oil mustard and sugar mix well Pour over salad Makes 4 servings 2 fc V Y" j1 4 flakes process until well mixed Thread chicken and red pepper pieces alternately onto bamboo skewers or toothpicks Brush with peanut butter mixture Broil 15 minutes or until chicken is fork tender Makes 12 appetizer servings Alexcon pork peanut sauce cups unsalted peanuts very finely ground 2 medium tomatoes seeded and IY4 chopped Y3 1 y4-in- ch Indian sate cup chopped onion clove garlic chopped can (4 oz) green chilies seeded and chopped 1 teaspoon ground coriander Yz teaspoon cumin 1 teaspoon salt 1 Yz 1 ot Oriental chicken salad — Wednesday June 2 1982 H j o 8F cup water pound cooked pork slivered flour tortillas In food processor bowl or blender container stir together peanuts tomatoes onion garlic chilies coriander cumin and salt Blend until thoroughly mixed Add peanut mixture water and pork to a large skillet Heat over medium heat stirring occasionally for 15 minutes Wrap tortillas in a damp cloth towel Heat in a 325° F oven for 15 minutes Place pork mixture in center of each tortilla Roll up If desired garnish with tomato wedges and avocado slices Makes 6 servings 10 5-- Peppy peanuts tablespoon peanut oil egg white teaspoon hot pepper sauce Yz teaspoon garlic powder Yz teaspoon paprika Yz teaspoon seasoned salt 1 pound unsalted peanuts Grease a 15Ms- - x IOMj- - x jelly roll pan with peanut oil Beat egg white until foamy Fold in hot pepper sauce garlic powder paprika and seasoned salt Add peanuts stir to coat evenly Spread in pan Bake in 250° F oven for 45 minutes Remove from oven Break up any large pieces Store in an airtight container Makes 1 1 1 ch pound Peanut butter ice cream 2 eggs cup sugar cup chunky peanut butter Yz cup light corn syrup 2 cups heavy cream 1 cup milk Yz Vz creamy peanut butter 1 lemon juice chopped parsley Y4 minced onion 4 teaspoons soy sauce 1 teaspoon ground ginger Y4 teaspoon red pepper flakes 2 chicken breasts boned skinned and cut into pieces 2 red peppers cut into pieces In food processor bowl or blender container stir together peanut butter lemon juice parsley onion soy sauce ginger and red pepper V Va 1 cup cup cup cup ch a - tit L - ch i Sun Color Take a gastronomic trip to the World's Fair with these peanut-base- d foods Clockwise from the top: Peanut butter ice cream Mexican pork with peanut sauce Indian sate peppy peanuts and Oriental chicken salad teaspoons vanilla In a medium bowl beat eggs 2 until frothy Gradually beat in sugar until dissolved Add peanut butter and corn syrup beat until well blended Stir in cream milk and vanilla Add the peanut butter mixture to can of ice cream maker Follow manufacturer's instructions for making ice cream Freeze until firm Makes 2 quarts French b American comes an e pancake repess staple By CRAIG CLAIBORNE NY Times Service Ever intrigued by the origins of words pertaining to food we recently undertook to discover the source of crepe the French "pancake" that has become so much a part of the American dining scene There are even chain restaurants around the nation that deal in crepes filled with savory or sweet fillings The word we learned derives from the Latin crispus meaning "in trembling motion" Its first use in French had to do with a cloth or fabric that is light soft and thin with a wrinkled surface We suspect the chef who first created a crepe may have produced a round edible object that possessed those characteristics A wrinkled surface is certainly not what a practiced chef would hope for today Crepes are without question one of the finest creations of Western cuisine admirable on many counts Primary among these is the contrast between their texture and flavor and whatever they are allied with — sweet crepes with the likes of a Grand Marnier sauce or savory crepes to be filled with countless foods in cream and other sauces There is one major difference in crepes destined for desserts and those prepared for first or main courses Dessert crepes almost invariably contain sugar and vanilla savory crepes do not contain either There are many ways to fold crepes They may be folded in quarters to make a fan shape They may be rolled into a cigar shape with the filling in the center And they may be folded into a "lily" shape like that of an Easter lily with the top "open" slightly and a pointed bottom We recently prepared filled crepes with stuffings of chicken in a tarragon cream sauce curried shrimp with a yogurt sauce and lobster Newburg in its traditional sauce of egg yolks and cream Tarragon chicken crepes cups cooked skinless boneless chickcubes en cut into bite-siz- e 2 tablespoons butter 3 tablespoons flour 1 cups chicken broth cup heavy cream Salt to taste if desired Freshly ground pepper to taste teaspoon cayenne pepper Ys teaspoon freshly grated nutmeg 1 tablespoon finely chopped fresh tarragon or Yz teaspoon dried 8 crepes (see recipe) 3 tablespoons finely chopped parsley Put the chicken in a saucepan and set aside If you cook the chicken by all means reserve the cooking liquid Heat the butter in a saucepan and add the flour stirring with a wire whisk When blended and smooth add the broth stirring rapidly with the whisk Add the cream salt and pepper to taste cayenne pepper nutmeg and tarragon Add half of the sauce to the chicken and stir to blend Use equal portions of the chicken filling to fill each of eight crepes Fold the crepe as desired Spoon the remaining cream sauce over each serving and sprinkle with chopped 2 parsley Makes 4 servings Lobster newburg crepes Yz pound cooked lobster meat tablespoons butter 2 tablespoons finely chopped shallots 1 tablespoon paprika 1 tablespoon flour 1 cup milk Yz cup heavy cream Salt to taste if desired Freshly ground pepper to taste 1 tablespoon Madeira wine 3 1 egg yolk Pinch of cayenne pepper 8 crepes (see recipe) h Cut the lobster into or bite-siz- e cubes: There should be about 1 Yz cups Heat two tablespoons of butter in a one-inc- scrape the sauce over the shrimp Stir to blend Lay out two crepes on each of four plates Spoon equal portions of the shrimp curry on each crepe leaving enough left over to be spooned on top as garnish Roll the crepes Melt the remaining one tablepoon of butter and brush the tops of the crepes with butter Spoon the reserved curried shrimp on top Sprinkle with chopped coriander and serve Makes 4 servings Basic crepes egg cup flour Salt to taste if desired Yz cup plus 2 tablespoons milk 1 Yz tablespoons butter Put the egg flour and salt into a mixing bowl and start beating and blending with a wire whisk Add the milk stirring Melt one tablespoon of butter in a seven-o- r eight-inc- h Teflon pan Pour into the crepe batter Line a mixing bowl with a sieve and pour the batter into the sieve Strain the batter pushing any solids through with a rubber spatula Melt the remaining tablespoon of butter and use this to brush the pan each time or as necessary before making a crepe Brush the pan lightly and place it on the stove When the pan is hot but not burning add two tablespoons of the batter (it is preferable if you use a small ladle with a capacity) and swirl it around neatly to completely cover the bottom of the pan Let cook over moderately high heat about 30 to 40 seconds or until lightly browned on the bottom Turn the crepe and cook the second side only about 15 seconds Turn the crepe out onto a sheet of wax paper Continue making crepes brushing the pan lightly as necessary to prevent sticking until all the crepes are made As the crepes are made turn them out edges slightly overlapping onto the wax paper Makes 8 or 9 crepes 2 saucepan and add the shallots and paprika Cook briefly stirring Sprinkle with flour stirring with a wire whisk Add the milk stirring rapidly with the whisk Add the cream and any liquid that has accumulated around the lobster Add salt and pepper to taste Add the Madeira wine and egg yolk stirring rapidly with the whisk Stir in the cayenne pepper Heat the remaining tablespoon of butter and add the lobster shaking the skillet and stirring just until the lobster pieces are heated through Strain the sauce Pour half of the sauce over the lobster pieces and stir to blend Use equal small portions of the lobster in the sauce to fill each of eight crepes About two tablespoons of filling will suffice for each crepe Fold the crepe over Spoon the remaining sauce without the lobster meat over the filled crepes Makes 4 servings Curried shrimp crepes 1 pound raw shrimp in the Shell ' tablespoons butter cup finely chopped onions 1 teaspoon finely minced garlic 2 tablespoons flour 2 tablespoons curry powder Yz cup milk 1 cup yogurt Salt to taste if desired Freshly ground pepper to taste 8 crepes (see recipe) 2 tablepoons finely chopped fresh coriander leaves optional Shell and devein the shrimp Cut the h or bite-siz- e shrimp into pieces There should be about 1 Yz cups Heat one tablespoon of butter in a saucepan and add the onions and garlic Cook stirring until onions are wilted Add the flour and curry powder and stir Add the milk stirring rapidly with the whisk Add the yogurt salt and pepper to taste and bring to the boil stirring with the whisk 3 Ya one-inc- Heat one tablespoon of butter in a skillet and add the shrimp Cook stirring about one minute or less just until the shrimp lose their raw look throughout Pour and two-tablespo- on |