OCR Text |
Show Hr,fH 2E Wednesday, July 11, 1984 The Salt Lake Tribune Quebec chefs ready dishes for the culinary Olympics blanc sauce flavored with fresh sorrel) was served next. Chef Kretz, Quebecs team captain, was chosen to serve the main course, Medaillon de veau du Quebec et Klagenfurt 1983. The veal and lobster dish won first place in a March 1983, international chefs competition in Austria. The vegetables for this dish received intense discussion among team members for two months preceding the dinner. White asparagus and fiddleheads (Canadas wonderful vegetable) were chosen with a trimming of black sea- By Donna Lou Morgan Tribune Food Editor MONTREAL Marcel Kretz, celebrated Montreal chef, had done his homework well, seeking out a supply of rare morel mushrooms for a special soup. ho-ma- rd Meanwhile, chocolate expert, Chef Juerg Johner, worked overtime mak- ing chocolate decorations for an ele- gant dessert. In downtown Montreal, Pierre executive chef, and Anton Koch, chef de cuisine, had been devising the fine points of a seven-cours- e dinner menu in time for & performance. The edible act came together in Chef Jean Salious kitchens at the n Hotel. It was one of several opportunities the five chefs will have to work together before flying to represent Quebec at the World Olympics in Frankfurt, West Germany, Oct 12 to 18. of and critics Beneficiaries the fabulous test dinner were appreciative food editors attending the annual Food Editors and Writers Association conference. The menu included for an appetizer, Les fines tranches de filet de boieuf de lAlberta a 1echalote (thinly sliced Alberta beef tenderloin, marinated briefly in lemon juice, olive oil, chopped shallots, salt and freshly ground pepper), followed by Le consomme aux morilles fraiches des Laurentides, sous croute (consomme with fresh Laurentian morels fvith a puff pastry crust). ' Le filet de dore a la mousseline de saumon, beurre blanc a loseille fraiche (fillet of Walleye pickerel with salmon mousseline, in a beurre high-pressu- re weed. La laitue de jardin et cresson aux pommes de Rougemont was served next, a garden lettuce and watercress salad with Rougemont apples, followed by Le fromage de chevre de des Plaines et Cheddar Petit Quebec (Quebec goat cheese). Maple mousse with strawberry sauce and a chocolate Indian in a teepee with campfire included were the meal toppers. According to Chef Kretz, cooking at the international competition, when compared with a chefs regular chores, is a true case of going from the frying pan into the fire. culiHemmed in by century-ol- d nary rules and cywded into cramped kitchens at the Frankfurt Fairgrounds, the chefs will have to do their finest work with unfamiliar equipment except for their knives, which the majority will tote with them. Ingredients are a major worry, he said. Each of the 30 countries expected to compete this year is required to use native foods. It's very difficult to import food Ritz-Carlto- . Ste-An- into Germany, out. This year, many of the perishable Canadian foods will go with the chefs in their own luggage. He said in a budgetary coup, their federation has arranged to get free transportation to Europe for items by using extra cargo space on Canadian Armed Forces planes flying to the NATO base in La hr, West Gerntany. Food companies traditionally assist the chefs federation with travel costs. The chef said when the contest gets under way, chef competitors cook almost around the clock readying their entries. Few of them sleep more than a few hours a day for the entire seven-da- y event, the chef commented.. Luck must play a big part in a teams success, he added. Food editors agreed after enjoying each bite of the meal that it will be more than luck that will put this team on top. Many excellent boneless beef sections are available to cut at home. Some examples include top round, rib eye, top sirloin and tenderloin. Start g in the by placing the sink, open the bag and drain the juices. Then transfer the beef to a cutting area. With a sharp knife, cut across the grain to make any combination of roasts and steaks in the thicknesses you want. Be sure to use the meat within two to four days, or freeze cuts in wrapping material. beef-in-a-ba- Beef-in-a-ba- .'I FOUND THE CAT I WANTED AND DIDN'T EVEN LEAVE HOME. Diet and exercise Recent research suggests that exercise may be more important for weight loss than reduction of calories. Thats because exercise does more than burn calories, reports the National Live Stock and Meat Board. Exercise also increases the rate at which the body burns these calories, even during inactive periods. nw GET RESULTS WITH . . . WANT-AD- S 237-200- 0 ANY COLOR, ANYSTYLE TEMPUCS - DAISIES . HEARTS Ro&eS . SROAjaeS 3 tablespoons flour 2 tablespoons butter 2 or 3 shallots, chopped 4 tablespoons green peppercorns W cup white wine 2 cups brown veal stock 1 W at arms length and away from any Elaine Tait flammable materials. The sauce will be naturally thickened if youll let the heavy cream reduce, Turner says. She watches as the cream mixture in a saute pan bubbles furiously, then removes it as it begins to look thick. Color is a clue, she adds. The cream mixture should begin to look yellow. Salmon for the dish is best if its a Newspapers PHILADELPHIA Pasta Czarina is one of those recipes that invites improvisation, says Nancy Turner. When the new chef at Gabriels Horn prepared the elegant summer dish from that Philadelphia restaurants menu for a visitor, it included capelli dangelo (superfine pasta), heavy and sour creams, shallots, vodka, freshly cooked or leftover salmon, golden caviar and fresh dill. Knight-Ridd- or frozen lobster tails 4 veal cutlets, (Vt pound each) Salt and pepper cup heavy cream cup cognac er - little undercooked, says Turner. Dont be tempted to chop fresh, uncooked salmon into the sauce. The water content will change the sauce consistency thinning it. Let the sauce cool and stop bubbling before the sour cream is added, were told. If its too hot, the sauce will separate. The recipe makes a single main course serving, but if youre planning to offer it as a pasta course, it might easily serve two to three. Pasta Czarina Several of those ingredients, says Turner, could be changed. Linguine, fettuccine or even pasta shells would be interesting and appropriate with the creamy sauce, she says. Lacking cooked salmon, a cook could use y smoked salmon or any smoked fish, for that matter. For the golden caviar, any caviar with good color, flavor and texture could be substituted. Vodka is one of the recipes essentials, however, says the chef. Although the alcohol burns away during flaming, a subtle flavor remains. (Dont let anyone tell you that vodka is flavorless, Turner said.) The recipe is quite simple, yet during its preparation Nancy Turner pointed out some steps that should be helpful to anyone making it for the first time. One is to mince the shallots finely so theyll blend easily into the sauce. When the vodka is flamed, she advises the cook that the flames will be quite high, so the pan should be held good-qualit- Boil lobsters for 6 to 7 minuts; cool. Cut each lobster in half lengthwise. Remove meat; keep warm. Season veal cutlets with salt and pepper. Dip lightly in flour. Saute in butter' until golden brown; keep warm. In same pan, saute shallots with half the peppercorns. Add 1 tablespoon flour, mix well, then add wine. Mix well then add veal stock; simmer slowly. Add cream and mix agaih. Let boil down to a nice, creamy consistency. Strain through a fine sieve. Add remaining green peppercorns and cognac. Correct seasonings. Pour sauce over lobster and veal; reheat very slowly to serving temperature. Makes 4 servings. cup sour cream tablespoon golden caviar Fresh dill garnish Melt butter in large saute pan. Vi 1 tablespoon unsalted butter 1 tablespoon finely minced shallots Vi cup vodka Appliance safety STILLWATER, cup heavy cream Salt, white pepper 2 to 3 ounces pasta (capelli dangelo, fettuccine, linguine or shells) 1 Vi 1 cup cooked salmon, flaked tablespoon chopped fresh dm Tablets or 30-- EUEMIZER haXShieuqtii DATTEnY PAUADOL . Okla. (AP) 24-- Capsules $1 99 32 Oz. Green listermint $069 DATTEI1IES r.lQUTIIYJASII Razor Refill PEIISOUAL TOUCH . . . . By Special Appearance THE GLASS DOCTOR will 711200-Cou- 30-- Prices start at 5 and up. (Buying Damaged and Undamaged Hummel, Cut Glass and Crystal) HET Sundown, 4 Maximum Strength if TADLETS. sunscnEEii 15 oft repair service with this ad. Sundown, 4 n in -- 2r.fr Oz. No. 6 XIIAZY EXTRA BLUE sunscnEEii . All Varieties Sa sins Oz. No. 15 ULTRA 8fl49 i,;IDAYEn SALT LAKE CITY EXPOMART 8)39 FII1AL ASPinm Specializing in removing chips from all types of glassware and finest Dolls, Figunnes, Porcelain, Biscrystals. All Restoration work on que, Ivory, etc."Show Pieces Only." WORK DONE WHILE YOU WAIT! July 83199 BAYEn appear at the Salt Lake City ExpoMart 10 Clairol, 8 Oz. All Varieties nt NICE 'n EASY . , $J49 PRICES EFFECTIVE JULY 11 - 14,1984 83149 . and vegetables. fresh greens rasle all tne d.nerenct j AMERICAN FORK Alton's Drug 6 Food Farm BRIGHAM CITY Kent's Foods Wmeger's Warehouse Foods BOUNTIFUL Wmegar s Warehouse Foods BATTLE MOUNTAIN, NEVADA Western Foodtown CALIENTf , NEVADA Altons Food Farm DELTA Happy Service FARMINGTON Bowman's GUNNISON Happy Sarvice KANAB Happy Service (hampioffi KAV8VILLE Bowman's LAYTON Tom's Super Save LOGAN Macey's Sack N Save MONT1CEUO Roger's Foods MT. PLEASANT Dove s Double Discount NEPHI Alton s Food Farm OGDEN Macey's Sack N Save. North Ogden Wangsgard s, 120 Washington Btvd OREM Macey s Sack N' Save, 1555 No State St 293 East 1300 South Associated-Foo- d s PAYBON Rogers Foods PLEASANT GROVE Norton s PROVO Carson s Market. Norton s Food Center RICHFIELD Dove s Double Discount ROOSEVELT Dove s Double Discount ROY U & Co Oo SALEM Macey s Sack N Save SALT LAKE CITY Macey s Sack N Sa e Stores The Intermountain West's Largest Grocery Distributor1 1406 W 90th No -- Handle home appliances such as blenders, mixers and food processors with care, advises Sue Heiyidon, Extension housing and equipment specialist at Oklahoma State University. She urges consumers to read instruction booklets, to keep appliances unplugged when not in use and to be extra careful with sharp blades. AA Size CAD Add shallots and cook a minute or two. Add vodka and flame. When flame dies out, reduce vodka mixture to a thick syrup. This happens quickly. Dont let the liquid completely evaporate. Add heavy cream to pan with salt and pepper. Cook, over high heat, so that mixture bubbles vigorously and sauce thickens. While sauce is cooking, prepare pasta according to package directions and drain thoroughly. When sauce is thickened, add salmon and fresh dill. Remove from heat and whisk in sour cream. Combine drained pasta and sauce. Serve on a heated plate garnished with caviar and a sprig of fresh dill. Makes one to three servings. 1 Energizer, IVWfcfe&Jo., 4' BTC-- By da Quebec et homard Klagenfurt 1983) 2 live lobsters (1 pound each) hoping for a prize plate in October World Culinary Olympics in West Germany. An elegant summer pasta dish (Le medaillon de veao ket where your meat retailer can either sell it to you in the bag or process it further himself. beef-in-a-ba- Quebec chefs, Marcel Kretz, left, Pierre Pedeche$, Anton Koch, Juerg Johner, are Following Is the recipe for Veal Cutlet with Lobster served to the food editors at the dinner. Veal Cutlet With Lobster Be your own butcher and save To help stretch your food dollar during the barbecue season, the National Live Stock and Meat Board suggests cutting your own steaks, chops and roasts at home. Its easy g when you buy (vacuum packaged beef) and follow a few basic meat cutting techniques. g is a boneless section, br subprimal, of beef trimmed of excess fat and vacuum packaged in a plastic bag at a processing plant. The beef is then shipped to the supermar Chef Kretz pointed SANDY Wmegars Warehouse Foods SPANISH FORK Wil't Food land Happy Servw j SPRINGVILLE Happy Service. 759 E 400 c j. 130 South Main 110 South Mam ST. GEORGE Gibson's SUNSET Winegars Warehouse Foods TOOELE Alton s Food Farm TREMONTON Kentco (Due to space limitations, some items may not be available at all locations.) |