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Show SSIs &3SfflESSISaaE3g5agBgOgSg5S!gBB5! quite delicious meals using natural-typ- e foods including whole grain products and lots of fresh. In fact, always fresh. Never frozen or canned, he added. This California native gives credit to his mother for influencing him toward what he terms the healthful and delicious way of eating. She is now owner and operator of The Little Kitchen, a vegetarian and whole foods restaurant in Aspen, Colo. I can remember at a very early age being involved in helping my parents prepare food for their parties, Mr. Kirkwood recalled. They were entertaining friends constantly with huge breakfasts, brunches, dinners. My brother and two sisters and I were very much a part of their working team to prepare this food. Because of this, we ah do a lot of cooking, now. My specialty was pastries and pies. By the time I was 12 or 13, 1 was making them often, he said. AFTER HE GRADUATED from high school, Mr. Kirkwood moved to Salt Lake City to attend the University of Utah. That was in 1973. I applied at the U., then immediately began looking for a part-tim- e job. As luck would have it, I landed one in a local restaurant where I worked as waiter and bartender before becoming main broiler cook. From there, I played musical chairs with various eating establishments working up to sous chef in one until 1979 when I graduated from the U. with a degree in monetary economics. At the present time, Mr. Kirkwood is employed at a physical fitness conditioning center where he does I consulting on diet and nutritional programs. encourage people toward healthful eating and living. Everything I teach reinforces what I've always believed. Im actually a fierce advocate of good exercise, too. Mr. Kirkwood has completed two marathons (26.2 miles each) and regularly plays handball. Hes dubbed as a pro in this sport by his competitors. Of course, Ive found obesity to be a major problem among Americans. Each obese person I deal with is looking for the fast, perfect way to lose weight. Im actually very adverse to anyone using crash diet but rather, I encourage them to constantly plans eat the healthful way. This is the way I eat. The way I entertain. The way I live. I appreciate good food. And I expect anyone who comes to my home to eat to have the same kind of appreciation. I AVOID USING sugar and salt whenever possible. And I feel definitely that foods are the villain of the food industry today. Mr. Kirkwood defines his goal in dealing with people at the conditioning center as aiding them in making good food choices to enhance their quality of to match life. When they team this with exercise their lifestyle theyve found exactly what theyve been searching for. Cooking at home brings much pleasure to Mr. Kirkwood, although he admits he misses doing it There was always something excommercially. citing and stimulating about preparing the best of food for the best of clientele. It was a constant learning situation for me." He said one aspect of cooking commercially he has put into continual practice in his kitchen is presenting food with flair. I learned how very important cosmetics are in food presentation. If it looks good, it tastes good most often. BUT, IM SORRY to say, at times I think this has been handled poorly by the restaurant business. There are those who overdo the cosmetics to hide poor food. Mr. Kirkwood said he enjoys inviting friends to his home for an evening of good conversation and lots of good food. And he does so often. When the weather is terrific like it is now, I plan patio parties where I prepare a combination of foods in time with summertime using lots of fresh fruits and vegetables. My accent is on cool dishes. I also take into consideration the kind of people Im entertaining with the hope that if I have a large enough assortment of dishes, there will be something that will appeal to everyone. Im intrigued with foreign cuisine especially and Oriental. They bring out the best in the fresh ingredients and make for good dining natural way. over-process- Mid-Easte- rn Enjoy with us the following recipes that show the kind of terrific specialties Christopher R. Kirkwood creates when he mans the skillet! Many thanks for sharing your excellent recipes with us, Chris! nine-inc- Requests tortillas. Mrs. Wanda Schoenfeld is requesting recipes for without frying it. cooking unbreaded fish for Cous Cous, a French specialty, are on Recipes the wanted list being requested by Mark W. Davis. Recipes for Chicken or Turkey Scallojnni with Mushrooms are being requested by Clearfield Reader. Mushrooms, or any stuffed mushrooms, are in the spotlight with recipes being d requested by Mrs. Norman M. Sampson, Ogden. Mrs. Carole Draney is requesting recipes for Buttermilk Sherbet. Send recipes and requests to Donna Lou Morgan, The Salt Lake Tribune, Box 367, Salt Lake City, 84110, to be used in this column. Lg Tabouli 2 2 Vi 3 1 Cracked Wheat Salad) (Christopher R. Kirkwood) cups bulghur wheat cups water cup fresh parsley, chopped cloves garlic, minced tablespoon fresh spearmint, chopped (Mid-Easter- n is cup olive oil (cold pressed) 2 medium tomatoes, diced cup diced bell pepper Tamari (real soy sauce) Soak bulghur wheat in water for 20 minutes. Add chopped parsley, minced garlic, chopped spearmint, olive oil, tomatoes and diced bell pepper. Add soy sauce (Tamari) as desired. Chill 45 minutes before serving. Serves three to four. Humus (Pita Bread and Vegetable Dip) 3 cups cooked chick peas, pureed V4 cup olive oil (cold pressed) V4 cup Tahini (sesame butter) 6 cloves fresh garlic, pressed 2 teaspoons cinnamon 4 tablespoons fresh ground cumin Juice of 2 lemons Sea salt or Tamari (soy sauce) to taste Puree chick peas. Add remaining ingredients. Blend well and chill before serving. Great as a sauce for pita sandwiches, also. Sushi Rice 3 cups Boton short grain rice (brown rice is excellent, also) Vi cup Kombu seaweed (optional) V4 cup Mirin (sweet rice cooking wine) V4 cup rice wine vinegar Non seaweed Chopped vegetables, as desired Wasabi mustard Fresh sliced raw fish Steam rice with seaweed until tender. While still hot, mix with Mirin, rice wine vinegar and chill, covered. Roll cooked, seasoned rice in Nori seaweed stuffed with chopped vegetables, or form small cylinders the shape of your thumb and spread with Wasabi mustard. Press fresh sliced raw fish on top. Use as appetizers or serve for lunch. If desired, dip in Tamari mixed with a dash of Mirin. Tofu Cream Pie Crust Vi cup pecans cup walnuts Vi cup peanuts Vi cup cashews t cup honey 1 tablespoon maple syrup Coarsely grind pecans, walnuts, peanuts, cashews. Add honey and maple syrup; mix well. Press into Vi pie plate. Bake at 375 degrees for 30 Filling Debbie Gurr is hoping you good cooks will share with her recipes for Tempura batter. Anyone? Recipes for Beef Chimichiangas are on the wanted list being requested by Mrs. Shauna Lee. She would also appreciate receiving recipes for making Cheese-Stuffe- h minutes. 1 pound tofu ij cup maple syrup Vi Vi 1 cup honey cup apple juice teaspoon cinnamon 1 teaspoon allspice teaspoon cloves 3 tablespoons cornstarch Vi cup cold water Nutmeg Combine tofu, maple syrup, honey, apple juice, spices in blender jar and buzz until well blended. Stir cornstarch into water and add; blend until mixed well. Pour into prepared crust; sprinkle with nutmeg. Bake at 325 to 350 for 40 minutes or until set. Cool and enjoy. Salads are in the spotlight! And why not ? Salads have a delicious way of taking the simmer out of 1 summer. Enjoy! Mrs. Robertson requested recipes for Layered Overnight Salad and Mrs. Mark T. Harper, Logan, requested recipes for Bean Salad. Our faithfid readers sent some dandies. Many thanks to Mrs. Rene Mortensen, Provo; Mrs. B. P. Rose; Mrs. Jan Rhodes; Mrs. Editha Booth, Provo; Mrs. Pat Tiemens; Mrs. Kathy Bush; Mrs. Elva Fowlks, West Valley City; Mrs. Wayne L. Wallace, Sandy; Mrs. James L. May, Tooele; Mrs. George C. Morris; Mrs. Nannette Nilsson, Provo; Mrs. E. R. Thomas; Mrs. Kyle Larsen, Mrs. George J. Marshall; Mrs. Louise Williams; Mrs. C. B. Drake; Mrs. Peter Jackson; Mrs. Harold E. Cross; Salt Lake Reader; Mrs. Melba G. Birrell, Sandy; Mrs. Tenia Holland; Mrs. Sherry Bolton, Roosevelt; Mrs. Marilyn Ivie, Orem; Mrs. Margaret Orleans; Mrs. Melvin Lagoon, Bountiful; Mrs. T. S. Evans and Logan Reader. Your recipes are the greatest! Overnight Layered Salad 1 1 1 Vi (Mrs. Rene Mortensen) head lettuce can water chestnuts, sliced package (10 ounces) frozen peas cup chopped green onion 1 cup chopped celery bunch radishes, sliced 1 cup mayonnaise (no substitutes, please) 1 cup dairy sour cream Bacon bits, cooked crisp Grated Parmesan cheese Layer torn lettuce, water chestnuts, peas, green onion, celery, radishes in clear salad bowl. Combine mayonnaise and sour cream; spread on top, sealing to the edge. Sprinkle with Parmesan cheese and bacon bits. Cover and allow to stand in refrigerator overnight. Serves eight. Best Bean Salad (Mrs. Tenia Holland) 1 can (16 ounces) cut green beans 1 can (15 Vi ounces) kidney beans 1 can (16 ounces) cut wax beans 1 can (15Vi ounces) garbanzo beans 1 medium red onion, sliced thin 1 small jar (2 ounces) chopped pimiento 1 can water chestnuts, drained and sliced 1 bottle (4 Vi ounces) sliced or whole mushrooms, drained 1 can (6 ounces) pitted olives, drained 1 teaspoon salt Vi teaspoon freshly ground pepper Vi cup com oil or other salad oil 1 cup granulated sugar cup red or white wine vinegar Drain, rinse and put in a large bowl the green beans, kidney beans, wax beans, Garbanzo beans. Stir in onion, pimiento, water chestnuts, mushrooms and olives; blend lightly. In a blender jar mix salt, pepper, oil, sugar and wine vinegar; mix well. Pour over bean-onio- n mixture to cover. Allow to marinate at least 12 hours, though the longer the better. Store in covered jar in refrigerator. Serves eight. The Salt Lake Home Vi Vi July 26, 1961 H 91 |
