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Show BW The Salt Lake Tribune Sunday, April 8, 1984 Teamwork can pay off in the kitchen By Donna Lou Morgan Tribune Food Editor We have five budding cooks in our house," Pamela (Mrs. David E.) Goff said as she put the finishing touches on a most elegant Fresh Strawberry Pie. And Laura leads the parade. Laura, the eldest of the Goff children, been had showing-and-tellin- g her capabilities by artistically ar- Mrs- ,or8an a tray filled to o'erflowing with luscious ranging - fresh fruit. Its called teamwork, Mrs. Goff commented. We think its fun to work together. The sparkling Goff kitchen was filled with marvelous aromas. To look around was to know a culinary artist had been in charge. I prepared my favorite kind of company fare, Mrs. Goff said. When I create menus, I categorize them as three-hou- r meals, which are the ones I prepare for my family on Sundays to be served immediately (and I mean immediately) after we attend church for three hours, and company fare, like this menu." Salmon Souffle Freshly baked Salmon Souffle was standing tall, ready to be splashed with either French Sorrel Sauce or Tartar Sauce. Croissants were sending messages from the oven as they baked to golden perfection. A tray, laden with an array of fresh vegetables, was just a dip away from a spinach concoction, laced with minced green onions and chopped parsley leaves. Fresh fruit (Lauras masterpiece), including Chocolate-DippeStrawberries (her mom's specialties), proved to be irresistible. And, magnificent Fresh Strawberry Pie was ready, the perfect finale to leave a sweet lasting impression of this terrific meal. Communication at Work Mother-daughtcommunication was at work as Mrs. Goff and Laura sat at the table completing two decorative mounds of butter, d hand-carve- A dear little elderly friend of mine taught me to make these." Mrs. Goff said. "They evolve from one stick of softened butter (no substitutes) for each, packed into glasses, then chilled. After removing the butter from the glass, the carving begins, one row at a time to make the decorative mound. We call them pine cones at holiday time and hyacinths in the springtime and the rest of the year," Mrs. Goff explained. It takes a lot of time to create them, but they're so worth it. I like people to know I care enough about them to do little special niceties. Just One Problem "Theres just one problem," she paused. Sometimes our guests are hesitant to cut into this fancy butter . . . which makes it even more fun!" Her enthusiasm for kitchen capers dates way back to her childhood. I guess I inherited my love for cooking I come from a long line of terrific cooks. And they're willing to share recipes " Her eyes sparkled as she talked more about her love affair with the kitchen "Since I married David. I've had great cooking fun It all started with cooking just for him then exploded into cooking for him. plus our five children, Laura. 16. Paul. 13. Debbie 11. Heidi. 10. Brian. 8 Preparing meals for guests, including many government dignitaries through my husbands professional career, has been an important and enjoyable part of my kitchen ca" pers Native Salt Lakers. Pam and David Goff, have hopscotched their way around the world in the 17 years of their marriage They lived in Salt Lake City while he completed his studies at the University of Utah. After he received his degree in history education, he taught school at Murray High School. Lived in Germany "Then we began our stint in the U.S. Air Force, spending years in Biloxie, Miss., before going to Frankfurt, Germany. We loved living in Germany, Mrs. Goff exclaimed. "Everything there was spectacular especially the food. Weve been blessed with lots of who are now all over the friends world, Mrs. Goff smiled. Food was a nice beginning point with them. People seem to feel more comfortable talking about food than anything. Its not so personal. She said swapping recipes is one of her favorite pastimes. Every time I use someone's recipe, I think of them and of the exciting things we did with these friends. I've decided this is what treasured memories are all about." After the Goffs returned to this valley city five years ago, Pam decided the touch of class she had received while living in Mississippi and Germany should be expanded Was Sneaky "I guess I was a little sneaky, she admitted. "I had read about the cooking classes taught by Drew and chef at DiEllsworth, jon Restaurant. David suggested that we go out to dinner one night and I told him there was a little French restaurant at which I had been wanting to dine. (Of course, it was Dijon.) After we completed a terrific French meal, David noticed a brochure at the restaurant that told about the cooking classes being offered. He suggested that I look into the possibilities of taking a series of these classes. I said. 'What a wonderful idea1' "I signed up." Mrs Goff pointed out that attending the classes gave her the confidence to do many of the things in the kitchen she had hesitated to approach. Watched Real Pro "It was exciting to watch a real pro like Drew perform his kitchen magic. And it was reassuring to find the most spectacular-lookin- g things like making are rather easy to do decorative tomato roses and other garnishes. It all comes from knowhow." To receive her diploma frbm the class, Mrs. Goff had to create an original recipe. This is it," she said, pointing to the tempting Salmon Souffle. And the nice thing about it is that the dish is so versatile. Drew told us a souffle is most often served as an appetizer in France. I serve this dish as a mealtime entree or I have used it as a brunch or luncheon mam dish. "My family savors Salmon Souffle (the real test!) to the last bite. And my guests do, too. The sauces add the perfect touch." Mrs. Goff commented. This recipe, plus the recipes Mrs. Goff chose as accompaniments, prove she has the right stuff to be a superb cook, which she is! Enjoy her recipes! Salmon Souffle (Mrs. Pam Goff) 4 1 4 1 6 1 2 tablespoons butter small shallot, finely dued tablespoons flour cup milk eggs, separated tablespoon tomato paste cups flaked salmon (cooked fresh is best, canned will do 2:: to 3 tablespoons dill weed Juice of h lemon Dash of salt , - Tribune Staff Photos by Paul Fraughton It takes a dynamite cook like Mrs. Pamela Goff to prepare the likes of meal featuring Salmon Souf Dash of white pepper 1 to 2 cups shredded Swiss cheese, as desired h teaspoon cream of tartar French Sorrel Sauce Tartar Sauce Make a white sauce by melting butter saucepan; add shallot and Add flour, stirring until well blended. Whisk in milk and cook, whisking or stirring, until thick and smooth. Remove from heat Beat egg yolks until thick and lemon colored, add yolks to white sauce, blending thoroughly. Add tomato paste, salmon, dill weed, lemon juice, salt, white pepper and Swiss cheese, stirring to blend Add cream of tarter to egg whites and beat to stiff, but not dry. peaks Fold whites into salmon mixture in cook until translucent souffle dish with Grease a PAM (10 individual souffle dishes size). Preheat may be used. oven to 400 degrees. Lightly spoon souffle into prepared dish Place in 400 degree oven. Reduce oven temperature to 375 degrees and bake 20 to 30 minutes for individual servings or 35 to 40 minsouffle. Serve imutes for mediately with French Sorrel Sauce or Tartar Sauce. French Sorrel Sauce (Leek Sauce) fle, Croissants, fresh vegetables with Spinach Dip, tray of fruits and elegant Fresh Strawberry Pie. a cream. Stir together in cup with remaining cream. Add cream mixture to saute mixture, turn down heat and let reduce a little. Adjust seasonings to taste "This can be served plain, or Spinach Dip 2 cups mayonnaise package (10 ounces) frozen, chopped spinach 1 (Drew Ellsworth) (thawed, This sauce is great with fish! 2 tablespoons butter V: cups chopped leek drained, squeezed well to remove all moisture) j cup fresh parsley leaves h cup green onions, tops only h teaspoon salt teaspoon pepper Juice of lemon (1 leek ) Salt and pepper to taste bay leaf, crushed Dash of thyme teaspoon dill weed 3 to cup white wine (or cup water j Juice of lemon just before serving the sorrel may be added and you have the French Sorrel Sauce Makes three cups. 1 2 1 1 1 2 D 1 1 1 1 teaspoon cornstarch (scant) cup heavy cream, divided cup finely chopped sorrel In large skillet heat butter until it blondes " Add leek, salt and pepper, bay leaf, thyme and dill weed. When leeks start to sizzle, add white wine or water and juice of lemon. Cook, stirring often, until the liquid is reduced to almost dry Mix cornstarch with cup of the Place all ingredients in food processor (blender may be used) and blend until smooth Chill overnight to allow flavors to blend Can be made two days in advance. Serve with fresh vegetable sticks. Serves 12 to 15. Fresh Strawberry Pie Cookie Crust cup flour stick (h cup) butter or margarine, melted 2 tablespoons sugar Dash of salt or 2 drops almond extract I 1 1 Filling Combine flour, margarine, sugar, salt and almond flavoring, blending thoroughly. Press mixture into pie pan. Bake at 350 degrees for 25 minutes or until light brown; cool. Filling cups boiling water Vi cups cold water 2i cups sugar 4 cup cornstarch Js teaspoon salt 2 1 package (3 ounces) strawberry- gelatin 4 cup lemon juice Red food coloring as desired 3 pints fresh strawberries Whipped hear! cream -flavored Bring 2 cups water to a boil. Make a paste of cold water, sugar, corn- starch and salt. Pour paste into boiling water, whisking constantly. Cook until really thick, about 3 minutes. Add gelatin Cook 1 additional minute. Remove from heat, add lemon juice and red food coloring as desired. Refrigerate at least 24 hours. This stores well in refrigerator. Makes filling for 2 pies. To make Strawberry Pie, add fresh strawberries to half of the filling Spoon into prepared Cookie Crust Serve topped with whipped heavy cream, as desired Garnish with whole, fresh strawberries. till! tas's 'HitMiWf Readers request recipes Mrs Rasmussen has Easter on her mind and is hoping you good cooks will share with her recipes for making Sugar Eggs and the Frosting with which to decorate them." Anyone Recipes for Hot Cross Buns are on the wanted list being requested by Mother-daughte- r communications at work as Pam Goff shows daugh ter, Laura, bow to make decorative butter mold, a nice touch to meal. Mrs Donald S DuBois, Ogden Julie Baker, Vernal, is requesting recipes for Fluffy Cheesecake. Recipes for super pork roast prepared with herbs and spices are be ing requested by Nancy Hale D Cowdrick is hoping to receive recipes for chewy, crusty whole wheat bread. "I realize that the w heat germ contains oil which has a softening effect on this type bread Does anyone know how I can overcome this" Chewy Granola Bars are in the spotlight with recipes being requested by Mrs Carol Lindsay Recipes for Spaghetti or Linguine with ereamv clam sauce are on the wanted list being requested by Mrs Wally E Sorenson. Brigham City. Arlette Ruhavina. Park City, is requesting recipes for whole wheat bread with sunflower seeds and wheat germ in it. Recipes for MAM Cookies and roll-ou- t Sugar Cookies are being requested by Pat Starley. Send recipes and requests to Donna Lou Morgan, The Salt Lake Tribune, Box 867, Salt Lake City, Utah 84110, to be used in this column. |
