The Ottawa Journal from Ottawa, Ontario, Canada • Page 43

WEDNESDAY. MAY 7, 1980 PAGE 43 The trout is what this meal is all about OTTAWA JOURNAL -1- -1 NEW YORK The apartment of Mary Beth Clark and her husband, B. Alva Schoomer, a financial and marketing consultant, is a classic example of how a specialized interest in cooking can alter a lifestyle and color an existence. Clark, who teaches Oriental cookery in Manhattan, was not to the Orient bom. She was born and reared in Green Bay, and until her arrival in New York, her closest association with the culture of the Far East was the local Chinese restaurants in that university town.

I had gotten in touch with her because of my interest in no-salt or low-sodium cookery and because I had heard that she was about to begin cooking lessons based on no-salt, low-sodium Chinese cuisine. On the day that I visited Clark, she prepared several dishes including an excellent smoked trout, as an appetizer. This is a dish, the goodness of which would surprise many people who suppose that all smoked foods must be salted before smoking. Smoked Trout 4 to 6 servings 1 or 2 ready-to-cook rainbow trout, about 1 pound each 1 teaspoon Sichuan peppercorns 1 tablespoon finely chopped fresh ginger IkZ Crcdg Clcdbome scallion. cut Into 1 54-inch pieces 2 slices fresh ginger cup black tea leaves, preferably black lichee tea 2 tablespoons jasmine tea leaves Vt cup raw Carolina long-grain rice 1 tablespoon dark brown sugar The garnish: 3 cups shredded bok choy (Chinese cabbage) leaves cup chopped chives, preferably Chinese chives Va cup red radish, sliced and shredded 2 tablespoons chopped fresh ginger 2 tablespoons ground, roasted Sichuan peppercorns Va cup sesame oil.

1 Wipe the fish inside and out with a paper towel. 2 Put the peppercorns into a wok stir-fry until they give off a pleasant aroma. Remove them and crush lightly. 3 Place the fish on a flat surface and rub it all over with the chopped ginger and peppercorns. Place the scallions and ginger slices in the cavity of the fish.

Wrap the fish in foil and refrigerate 12 to 24 hours. 4 Line a wok and wok lid with heavy-duty aluminum foil, letting an ample amount of the foil extend over the rims of both the wok and the lid. Put the tea leaves, rice and brown sugar in the bottom of the foil-lined wok. Arrange four oiled chopsticks two lengthwise, two crosswise to make a tic-tac-toe pattern in the bottom of the wok. Place an oiled circular rack on top of the chopsticks.

5 Place the trout on top of the circular rack. Add the foil-lined lid and cover tightly. Carefully press the foil ends securely all around to seal thoroughly. 6 Place the wok on a burner and turn the heat to high. Smoke over high heat for five minutes.

Reduce the heat to moderate and continue to smoke for three minutes. 7 Turn off the heat and leave the wok, covered, for 30 minutes. Do not remove the cover at any time, during the smoking process. 8 Make a bed of shredded bok choy leaves over an oval serving dish. Place the trout on the bok choy and cover loosely with a layer of foil.

Let stand at least 15 minutes and not more than two hours before serving. When ready to serve, put the remaining ingredients for garnish in separate bowls. Remove the skin of thetrout before serving. Serve the smoked fillets of the fish with garnishes to be added according to individual taste. These items are available in Chinese markets.

Mongoli an Soup With Meat Dumplings 4 servings 2 quarts rich meat broth (see recipe) 1 pound beef bones, hacked into three-inch pieces 20 star anise Va teaspoon ground white pepper The dumpling dough: 1 cups unbleached flour cup boiling water 1 tablespoon sesame oil The filling: Vz pound ground sirloin steak Vi cup chopped chives, preferably Chinese chives available in shops that specialize In fresh Chinese vegetables Vj cup chopped onion teaspoon finely minced ginger teaspoon finely minced garlic 2 teaspoons sesame oil rar mm i' Miracle Pfe i. mi ft wv- a very 8auceasalade JM xk Man 10 mikaclc wmik Kromoiion, r.u. dot ywo. Daini jonn. now orunswicn cu tvo.

I Enclosed firtd two back labels from MIRACLE WHIP, 1 tire: or lour back labels from 1 MIRACLE WHIP, 500 mL size, showing the UPC symbols, please send me $1.20 back. INAME AnnocgQ APT I city' province postal code Vparr' I Please sllow at least 6 weeks for refund. Only one refund request per envelope. Each envelope RKMIp must be mailed separately. This offer not available to groups, organizations, clubs or associations.

Offer valid only on staled KRAFT products end all refund requests must be postmarked not i later than June 7, 1980 to be eligible. S5fiKJ I OtKBAFT LIMITED BMBI WKmM QubC H4P 39 I I 1 teaspoon ground cardamom. 1 In a kettle combine the meat broth, beef bones and star anise. Bring to the boil. Let simmer over low heat about one hour, skimming the fat and scum from the top of the soup.

Strain the soup and return it to a kettle. Discard the solids. Add the pepper. 2 Meanwhile, put the flour in a mixing bowl. Gradually add the boiling water while stirring the dough in one direction with a fork or chopsticks.

Or you may use a food processor or electric mixer outfitted with a dough hook: Knead the dough by hand on a lightly floured surface until it is smooth. Continue kneading about three minutes. Put the dough in a bowl and cover with a damp cloth. Set aside for 30 minutes. 3 Combine all the ingredients for the filling in a mixing bowl and blend well.

Set aside. 4 Roll the dough into a sausage shape about three-quarters of an inch thick. Cut the dough crosswise into half-inch-thick pieces (see note). 5 Put one piece of dough onto a flat surface and flatten it into a biscuit shape. Using a roRing pin; roll out one piece at a time, giving the dough a half-inch turn counterclockwise between each roll.

Always roll the dough from the centre. Roll the pieces of dough into circles about three inches in diameter. Cover the That left over beer can be used for soup By Craig Claiborne QMy husband often leaves half-bottles of beer lying around my house, and sometimes use it in cooking. I make a carbonnade stew and a beer batter. I have heard of a beer soup.

Is there such a thing? A Yes, but the samples that I have tasted are nothing I would recommend. It is said to be a German specialty consisting of a light beer thickened with potato flour. Flavored with lemon peel and various spices including cinnamon, it is sweetened with sugar and served with pieces of fried bread. It is served hot. QYou have often mentioned odd names of curious dishes from Britain and America.

How about snickerdoodle? A I have tasted a recipe for snickerdoodle that came from Tennessee. Essentially it is a short (which is to say rich) 13 I OFF I IHlHIBi NOT A STORE COUPON tj mr r- fl i is mam 4as CM TEE FluCSASE CF TTjO II MS C3 9 I I K2350anlJJlE3CFUimiEKEIP feJ I fashion rolled-out pieces of dough with a dry cloth to prevent drying. There should be about 30 pieces of dough. Place equal amounts of filling into the center of each circle of dough. Bring up the edges, of the dough, holding the filling in place with the thumb of the right hand.

Using the left thumb and forefinger, make a small pleat on the rim of the dough. 7 Give the dough a brief clockwise turn and make a second tuck, -pressing against the first pleat. Continue turning the doughy making pleats that are gathered together until the dumpling looks like a small, soft leather coin purse. 8 Hold the bottom of the dough with the right hand. Run the thumb and forefinger of the left hand ail around the pleated top of the dough, pressing lightly.

When the top is sealed, press down on the tip of the pleats to flatten and seal. As each dumpling is finished, brush lightly on top with a little sesame oil. 9 Bring the soup to the boil and add the dumplings. Let simmer for two minutes or until the dumplings are cooked and float to the surface. 1 0 Serve the dumplings in the broth.

Note: Instead of cutting and rolling the dough by hand, you may put the dough through a pasta machine and cut it into rounds, using a biscuit cutter about three inches in diameter. NEW YORK TIMES cookie that is flavored with cinnamon. I do not know the origin of the name, but It has been proposed that it is of German origin and derived from the word Schnecken, i.e., Schnecken noodles. QI have a French recipe that calls for using several slices of lard. I find this puzzling and wonder, how you go about slicing it.

Can you tell me? A The word lard in French means bacon, fatback or "streak of lean." Lard gras or fat lard means fatback. Lard maigre means lean pork fat that is salted, smoked and turned into bacon in Ameri'-a. The word for shortening or lard, as it is known in English, is saindoux in French. It is made by rendering pork fat. You have probably heard of a larding needle.

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