The News Journal from Wilmington, Delaware • Page 59

G3 Sunday Ntwa Journal, Wilmington, Aug. 5, 1984 Erma Bombeck Wellington wows Ambitious cooks' efforts rewarded by this dish Saving the icing is a way of life VJhat's cooking by Nancy Coale Zippe A BEEF WELLINGTON is a tenderloin of beef encased in a pastry crust. It is both elaborate and extravagant, as it requires time-consuming preparation of a very costly cut of meat The beef filet is expensive because it is the most tender portion of the steer. It should be remembered that it is pure meat, with neither bone nor fat to discard A beef Wellington can be made with a whole tenderloin, weighing 4 to 6 pounds, or from individual portions known as filet mignon (That's French for dainty As with many recipes, there are variations in the method of concocting beef Wellington. Most call for a coating of liver paste over the meat.

Karl and Jeanette Zipf of Wilmington are equally pleased with using a mushroom pate. I am most grateful to the Zipfs for taking their time to write out the extensive details in response to this request. They noted in their letter, "It is a two-day project, as the pates must chill overnight. Even with all the work, we think this is an elegant dish, especially in individual servings as our recipes suggests." The postscript from Karl is both helpful and humorous: "A friend and I first made a Beef Wellington 10 years ago at college We used a soda pop bottle for a rolling pin. The dough would not adhere and everything looked lumpy However, it was tasty.

We later found out that the whole secret to successful assembly was to have all the components well chilled. "Some recipes call for a sauce We think this is unnecessary and We ordered the same flavor ice cream. My mouth closed over the cone so fast, my glasses frosted up. Just the tip the cone stuck to my lip and was the only evidence there had been a cone at all. I looked over at Gloria.

Her little tongue licked at that cone 55 minutes. I wanted to smash it into her face. We never spoke again. Icing-savers never change. Not really.

They grow up to be adults who put the pimentos of olives into a little stack their plate and lick the chocolate off chocolate-covered strawberries instead of popping them into their mouths. Well, I can't change either. I have to follow my philosophy for living: "Eat! Drink! Be merry, for tomorrow your husband (wife) may find out." I have to grab all the gusto I can get. I have to believe you only go around once in life, but you play your cards right, it enough. Like taxes, the icing-savers will always be with us, but rejoice in the knowledge that aboard every Titanic is a woman who foolishly saved the maraschino cherry on her icebox cake.

Erma Bombeck writes for Field Syndicate. Her column appears in the Sunday News Journal and Wednesday and Thursday in Pace. 2 tablespooons shortening teaspoon salt 3 tablespoons ice water Place all ingredients except water in bowl; mix with hands, until color is even and dough is lumpy. Add water and rapidly mix. Dough should be smooth and elastic and not overworked.

Wrap in plastic wrap and refrigerate at least 30 minutes before rolling out To assemble: Spoon chilled pate over each filet (Choose only one of the pates Roll out dough to '-inch thickness and cut into 4 sections. Wrap top and sides of filet with dough section. Do not wrap the bottom, as it will just get soggy, and the mat juices should be able to drip out Scraps of dough can be used to decorate each filet. The Zipfs have made wrapped presents or holly leaves at Christmas, and rosettes and other leaves. Brush tops of dough with beaten Preheat oven to 425 degrees.

Place filets on a rack over a pan. Keep them 2 to 3 inches apart so they can brown evenly Bake for 15 to 20 minutes or until the crust is nicely browned. "Lots of work hut the result is stunning'" Nancy Coale Zippe is a free lance writer Her column. What's Cooking, appears on Sunday and Wednesday in the News-Journal papers If you are looking for a recipe or sending in a requested recipe, write to What's Cooking, News Journal, P.O. Box 1111.

Wilmington. Del. 19899. Include your name and address and telephone number with your letter. No telephone calls will be accepted.

Recipes printed in the column are not tested by The News-Journal Co. only be 2 to 4 minutes. This will produce a medium rare finished product. Cook a little longer at this stage for more well-done meat Remove the meat and chill for several hours Pan drippings can be used to make the mushroom pate Mushroom pate: Vj pound mince mushrooms 1 medium onion, minced 3 tablespoons butter, or pan drippings ''j cup red wine 1 tablespoon flour Dash or two Worcestershire sauce Bay leaf In pan drippings or butter, saute mushrooms and onions. Cook until soft, add wine, bay leaf, and thicken with flour.

Add Worcestershire sauce and salt and pepper to taste. Remove bay leaf and chill overnight. Liver pate: (Alternate) 4 pound chicken livers 2 tablespoons chopped onion 2 tablespoons butter 2 tablespoons sherry cup heavy cream Vj teaspoon salt teaspoon nutmeg Clean livers and saute livers and onions in butter until color just changes. Combine with remainder of ingredients in blender. Blend until smooth.

Chill overnight. This pate sets after chilling it will be runny at first. (A good appetizer, too')" Crust: 1 cups flour 6 tablespoons butter, in pieces Cuisinart feel that it can detract from the overall effect. If a sauce must be used, a Bernaise is quite adequate." The Zipfs also included a request They are experimenting with pasta dishes and are looking for unusual Beef Wellington is a two-day project, but having it as an entree is a sure way to impress your next dinner guests. recipes for pasta made from anything other than plain flour, and for sauces that are not tomato-based.

Beef Wellington Preparation of filets: 4 filets mignons, 6 to 8 ounces each, 1''4-1''j inch thick cup butter 1 clove garlic Saute and pepper Brandy or cognac Rub trimmed filets with salt and pepper. Melt butter in frying pan and rub garlic in butter. Brown filets quickly, turning with tongs (not a fork) so you don't lose any juices. Add a dash of brandy or cognac. Total cooking time should A few new releases include Louis M.

Martini's 1982 Sauvignon Blanc-Semillon. Sixty-five percent Sauvignon Blanc blended with 35 percent Semillon, the wine is a crisp and delicate one, softer than some blends that I've tried. Almaden Vineyards is offering 1982 Pinot Noir and 1983 Camay Beaujolais. These are just in time for carting along in the picnic basket The Pinot Noir is a richer wine suitable for most outdoor meat dishes. The Camay Beaujolais is a lighter, fruitier wine that should be served slightly chilled Buena Vista, California's oldest premium winery, is also offering Spiceling a biend of Gewurztra-miner and Johannisberg Riesling So whether you're staying close to home or traveling the world, you can enjoy some new and different wines and some good reading material too.

tours are fun getaways Erma Bombeck is on a three-week vacation While she is gone, we are rerunning some of her best columns. I have spent the greater part of my life trying to figure out what kind of people scrape the icing off their cake, heap it in a little mound to one side of the plate, eat the dry cake and then eat the icing slowly after I have eaten all of mine. They have to be sick! Do you know what would happen if I saved my icing? The diner next to me would crush his cigarette out in it. The waiter would remove my plate while my head was turned, or I'd find a fly in it. People who save their icing until last are born that way.

They're the children who put their toys away before someone breaks their leg on them. They brush their teeth before they go to bed. They save the ribbons and the paper from their Christmas presents and they read their birthday cards before they open the present. I had a girlfriend once for about 15 minutes whom I met one night after school at an ice cream parlor. From all appearances, our friendship was made in heaven.

We were in the same grade, lived in the same neighborhood, our mothers worked, we both hated True-and-False questions, and we both wore bangs because our foreheads broke out. Country By JEANNE SMITH Gannett Nw Seme Much of the heritage of the wine industry reflects the prominence of Italian names. Check a list of California wineries, Eastern seaboard or almost any area this side of the Atlantic and you'll find German and French names, but most are traceable to Italy. If you're traveling through New York you may want to make arrangements to visit the Italian Wine Center at 499 Park Ave. and see the beautiful array of Italian wines on display.

Tastings are held every Monday morning and Wednesday afternoon exploring wines of a particular region, province, type or vintage. The wines on display date back to an 1864 Chi-anti. Canadian lovers of wine are proud of their organization, the Amici dell' Enotria. The head office is at 15 Silver Aspen Crescent, Gloucester (Ottawa), Ontario. There are chapters across Canada in all of the major cities and it's a good group to fall in with.

They feature wines and foods from Italy and put on some very elegant dinners periodically, with winemakers and winery owners from Italy explaining their wines. And then there's a publication that has not changed its name, but 'Quality, Price WE RESERVE THE RIGHT TO LIMIT QUANTITIES of in of for out on if MEAT Demonstration Saturday, August 11th Connoisseurs guides now list routes to take and lodgings 11 am to 3 pm A Reg DLC 10E 130. DLC8E 185. DLC 8F 190. DLC 7 260.

DLC 7 PRO 275 A complete line $i35 $175C59 of cessories 1 I BEL 1 Y-- I 1 in sto for models BRIDAL REGISTRY has changed owners, a new layout and expanded winery listings WINE MAPS. This is now being published by The Wine Spectator, and is available for $2 plus $1 handling from its office at 400 E. 51 New York 10022. The format is like a magazine and includes listings and maps of wineries, restaurants and lodgings throughout the California wine-growing areas. When you look through the listings, you'll see what I meant by the heritage from Italy in the U.S.

industry. This is a complete guide one of the best I've seen and comes recommended by wineries and winemakers. It's easy to use, and certainly of help if you're going to be touring the area, as wine country has become increasingly popular. The restaurants and lodgings have improved, but as they have, the traffic has increased in volume, so reservations are an excellent idea. Perhaps you're fortunate enough to be going to Italy this year.

If you plan to swing through the German wine country, you'll be interested in sending for another new brochure Kitchen Sin mrmmmumM rBw nnnx Service Makes The Difference' Wine about German Wine Festivals 1984 This is available free by writing to the German Wine Information Bureau, Dept. FS, 99 Park New York 10016. Please send a stamped, self-addressed, business-size envelope with your request. Although they need translation, the maps are very good and would be helpful in planning a driving tour through any of the 11 wine regions along the Rhine and Mosel rivers. You are a stay-at-home and have no intention of fighting traffic and the heat of the wine country in summer? The information suggested is fun even for armchair travelers, who enjoy reading about the wine they're drinking.

With so much information available, and especially when it's presented with detailed maps and excellent graphics, you can learn while staying home and trying the new wines coming onto the market during these summer months. ALL STORES OPEN SUNDAY FINEST SELECTED CHOICE MEATS FAM PACK USDA CHOICE STHR BtCF Fresh 8 Lu." S119 Mill I NEW YORKER SQUARE CHEESE $199 i IB 'i ii RUETS VIA Hotkcssin Corner (302) 239-7066 Mon -Fn 9 30-5 Sal 10-4 Wave of the Future SPONSORED BY New Castle County Richard Collins, County Executive PNNWWWriBBM HBMIk WILMINGTON 4577 Kukwnnd Highway Hpvm Valley P'aa Mill r.ipck Oniw bbU Concord Pike 994-4467 478-2245 Celebrate the Future of Wilmington's Waterfront Saturday and Sunday 12 11 a.m. to 6 p.m. The New Christina Park 4th and Church Streets FIREMAN'S MUSTER PORT DAY BOATS FOOD GAMES MUSIC JUGGLERS CHILDREN'S CORNER FEATURING THE USDA PRIME Cutlets CT3 Wilmington Waterways Sam Beard, Chairman USDA GRADE Chicken USDA CHOICE STEER BEEF WELL TRIMMED PorterHouseTBone Stks CMOirr stun mef TASTYKAM SIRLOIN S099 Tiaa STEAKS Zm r. CHOICE STEEH IEEF COCA COLA "GENUINE" C07Q 6 PACK CANS EYE R0ASTS27? USDA CHOICE STEER Bt EF Whole it if Bottom sl49 Rounds I DELICATESSEN FRESHLY BEDFORD'S DOMESTIC HAM $929 Cm I nsm USD SLICED TO ORDER! PARTY TRAYS ALWAYS AVAILABLE! MEDFORO'S PLAIN LOAF MEDFORO'S BOLOGNA $139 $29b City of Wilmington William McLaughlin, Mayor I am SALE PRICES IN DELICATESSEN ARE FULL POUNDS ONLY! I iwriil Nil 111 Tit iAT.

A.U6U8T M. 1884 Wt CCtPT H00 TMPS.