Wausau Daily Herald from Wausau, Wisconsin • 47

Wausau Daily Herald Food du jour 5F Sunday, August 2, 1992 ystery of Chinese food unveiled I 1.1 I I II I Ill I- .11. HI 3 il A By Laura Daily Copley News Service "How can Chinese cooking be light and healthful when we're using ingredients like oil, sugar, soy sauce?" Barbara Tropp queried a rapt audience at the recent Food Wine Classic in Aspen, Colo. "The secret," revealed the petite powerhouse chef, "is that the Chinese are fabulously un-neurot-ic about food." "And I should know," she added, "because I come from the most neurotic tribe in the world Jewish suburban." Tropp, chef-owner of San Francisco's famed China Moon Cafe, confessed that during her formative years she was raised on steak and mashed potatoes. "During college, I thought a slimming dinner was roasted chicken breast, a can of peas and a pint of Haagen-Dazs ice cream." Yet even at an early age she was a Chinese food devotee. "My grandma was convinced we'd be struck by lightning if we ate ham or pork.

So Mom got around it by taking us out to the neighborhood Chinese restaurant for pork fried rice on Friday nights." A two-year residence in Taiwan exposed Tropp to "real Chinese cooking," and she set about writing "The Modern Art of Chinese Cooking" (Morrow), now considered one of the classic English texts on Chinese cooking techniques. A self-described informal cook, Tropp says that Chinese cooking really can be light and healthy if you remember that when the so-called "culinary evils" sugar, salt, oils are used, they are meant to flavor a dish, meaning you don't need to add more later. Tropp's other tip is that cooks don't have to follow Chinese recipes to the letter: "When it comes to ingredients, if you love something, add more." One of her favorite recipes is for homemade chili-orange oil. "It's a 10-minute escapade to make this oil and loafs, dumplings, etc. Chili-Orange Cold Noodles 1 pound fresh Chinese or Italian egg noodles, l16th inch thick 1 pound crisp white bean sprouts I Dressing: cup Chili-Orange Oil 2 tablespoons "goop" from Chili-Orange Oil Yt cup black soy sauce cup distilled white vinegar 2 teaspoons kosher salt 2 tablespoons plus 2 teaspoons sugar Vegetables: 1 cup finely shredded carrot cup thinly cut green and white scallion rings 2 to 3 bunches coriander, upper leaves and stems coarsely chopped Yi cup chopped roasted peanuts and sprigs of coriander for garnish Yields 4 servings as a large bowlful, 6 to 10-servings as part of an antipasto plate.

Fluff noodles to separate the strands. Cook in generous amount of unsalted boiling water until al dente, about 2 minutes, swishing gently with chop-! sticks. Drain, plunge into ice water to chill, then; drain thoroughly. Blanch bean sprouts in another pot of unsalted -boiling water for 5 seconds. Plunge into ice water; to chill and store.

Drain just before using. Combine dressing ingredients, whisking to-blend. Scrape dressing over noodles and toss well; with your fingers to coat and separate each Wait 5 to 10 minutes for sauce to absorb, then toss again. Scatter bean sprouts, carrots, scallion rings' and coriander on top, then toss lightly to Taste and adjust if needed with a dash more sugar to bring forth the heat. To serve, heap in bowls of contrasting color and: garnish with generous sprinkling of peanuts and sprigs of coriander.

Light and zesty, these noodles-are wonderful alone or alongside meat, fish or. poultry. Cocking corner you know that the red coloring doesn't come from food dye," she says. "It doesn't need to be refrigerated, and it will outlive you, me, our children and their childrea You just can't kill it Plus, the oil makes a terrific gift for someone who likes hot and spicy food." Here are Barbara Tropp's recipes for China Moon Chili-Orange Oil and Chili-Orange Cold Noodles to be featured in her new "China Moon Cookbook" (Workman Publishing). China Moon Chili-Orange Oil 3 large oranges with smooth unblemished skin cup shockingly fragrant dried red chili flakes 3 tablespoons Chinese fermented black beans (do not rinse), coarsely chopped 1 to 2 large cloves garlic, lightly smashed and peeled 2 cups corn or peanut oil cup Japanese sesame oil Yields 22 cups.

Wash oranges with warm water, a clean scouring pad and light liquid soap, then rinse well. Peel finely (leaving behind bitter white pith), then mince. Combine minced peel and remaining ingredients in heavy D-kjuart saucepan. Bring to 250 (you can use a deep-fry thermometer) over moderately low heat and let bubble for 10 minutes. Remove pan from stove and let stand until cool.

Scrape oil and seasonings into impeccably clean glass jar. Note: Japanese sesame oil is pressed from toasted seeds and is dark in color and richly nutty in flavor. The Chinese process is the same but the quality control is dismal, resulting in oil that is often rancid or burned. A fabulously flavorful oil, Chili-Orange Oil is useful in cold dishes, marinades and sauces. Store at room temperature in a clean glass jar.

The cooked seasonings in the bottom of the jar are wonderful mixed into cold noodle dishes, meat- 4 Copley News Service photo No more Challenges: Chef Barbara Tropp removes the mystery from Chinese cooking. Tea party for kids a storybook event "The 'Decorating Tips' column published in the Wausau Daily Herald every other week is the BEST advertising I have ever done for Custom Interiors." Small BusinssResults 1 TvnnSween, ADvertlSing Custom Interiors "Writing this od-Xr fXdn IS tomtom mtenor, man pric. as the all of the these things." nf its By Rena Coyle Copley News Service Nursery teas are populated with many familiar and favorite literary characters. After all, Winnie the Pooh went to great lengths to scoop his honey for tea with Christopher Robin, piglet and Eeyore. Mary Pop-pins, too, had tea in the nursery with her charges.

Then there is the most famous tea party of all served by the Mad Hatter in the story of Alice in Wonderland. Kids are read to sleep, only to dream of taking teas with their own favorite and cuddly friends. For your kids, tea can be just what their imagination makes it. They can invite their friends, as well as all their favorite stuffed animals, dolls or pets to the party. Kids are so free with their imaginations, and role playing is a great source of endless fun.

Letting your little ones imagine they are a character from a book makes all those stories come true, and to be surrounded by their soft friends means that they got to share the thought. A nursery tea should be festive and simple, with the kids using hearty mugs and plates, while the animals get the doll house china. Cover the small play table with a piece of white or brown paper and set a bowl of crayons in the center so the kids can color while "taking tea." To make a nursery tea very special, let the kids set the table in a place they don't generally get to have food, such as in their bedroom, playroom or on the patio. But before you can have tea, you need to plan a simple menu. The food served at teatime is already food your kids enjoy eating.

The menu can be cookies served in baskets, cakes cut into funny shapes and drinks made with apple juice. If the day started out long, perhaps your kids would enjoy making one recipe and then serving it in the afternoon to friends. Graham crackers are generally found in most houses with small children. One time it would be fun to have your kids try a hand at making the same crackers at home. The second recipe is for Crispy Walnut Rolls.

If your kids are very young, then some assistance will be necessary when making these cookies. The procedures are easy, but the large thin sheet of the phyllo dough might be hard for little kids to work with on their own. After the phyllo has been stacked and filled, it is rolled into a jelly-roll shape, then cut. After baking and still very not, brush with a flavorful syrup made with honey and orange. These cookies are delicious and keep fresh for several days if kept in an airtight container.

Honey Grahams 4 tablespoons sugar 1 teaspoon ground cinnamon 2 cups whole-wheat flour teaspoon baking soda cup (V stick) butter cup honey cup heavy cream Yields 24 crackers. Preparation time: 30 minutes. Lynn Sween, Preheat oven to 350 F. Mix 1 tablespoon of sugar with half the cinnamon in small mixing bowl. Set aside.

Put VA cups of flour, baking soda and remaining cinnamon in medium mixing bowl and stir together. Put butter, honey and remaining 3 tablespoons sugar in last mixing bowl. Using electric mixer, beat on medium speed until smooth and creamy. Stop once or twice to scrape sides of bowl clean. Add flour mixture, half at a time, and mix on low speed until blended after each addition.

Pour in cream and mix on low speed until dough is smooth. Sprinkle some remaining flour over clean work surface. Turn dough out onto surface and pat it flat with your hands. Sprinkle more flour over top of dough. Using your rolling pin, roll dough out until it is about K-inch thick.

Using ruler and knife, cut dough into 22-inch squares. Use metal spatula to transfer squares to cookies sheet, placing them about VA inches apart. Sprinkle reserved cinnamon sugar over crackers. Put oven mitts on and put cookie sheet into oven and bake for 10 minutes. Wearing mitts, carefully transfer cookie sheet to heat-proof surface.

Bake second cookie sheet of crackers. Let crackers cool completely on sheet. To keep crackers fresh, store in airtight container. Crispy Honey Rolls 4 ounces chopped walnuts teaspoon cinnamon teaspoon ground cloves 2 tablespoons sugar 12 leaves phyllo dough 1 cup butter, melted Syrup: 1 cup water Yi cup honey orange Yields 2 dozen rolls. Preparation time: 20 minutes.

Baking time: 30 minutes. Utensils: Mixing bowl, measuring cups and spoons, pastry brush, cookie sheet, oven mitts, heavy-bottom saucepan. Put rack in center of oven. Preheat oven to 375 F. In mixing bowl, combine chopped nuts together with cinnamon, cloves and sugar.

Set aside. Place a phyllo leaf on counter and brush it with melted butter. Place another leaf on top and brush it with butter. Top with a third leaf and butter it evenly. Sprinkle layer of cinnamon-sugar mixture over dough.

But-ter 3 more leaves of dough, stack them and place then on top of nut mixture. Roll dough lengthwise, in jelly-roll fashion. Brush top of roll with melted butter. Prepare another roll in same fashion. Using knife, cut roll into 1-inch slices.

Place slices side by side on cookie sheet. Put your oven mitts on and carefully place cookie sheet in oven and bake for 30 minutes. In meantime prepare syrup. In saucepan combine water, honey and orange. Place pan on stove and bring it to boil over medium high heat.

Reduce heat and simmer 3 minutes. When cookies are ready, turn oven off. Put your oven mitts on and carefully remove pan from oven. Brush tops of cookies right away with honey syrup. Let cookies cool and then slide them off cookie sheet.

To keep cookies fresh, store them in airtight containers. Manager "Custom interior -ZZ of advertising in the Daily Herakl bm our clients are Ass We work within the cornerstone provide each your budge strive to are Schofield, and deserve." employ rs, jarine needs. nn "Lynn Sween is an energizing and interesting person to work with. Lynn has continued to educate herself in new marketing techniques and implements innovative ideas in her advertising. A Custom Interiors ad is always easy to spot because of the consistent took the ads keeps.

Lynn practices frequency in her advertising to stay in front of the public eye: In the year that I have been with the Daily Herald, I have seen many positive changes in technology and in programs designed for accounts specific needs. Watching an idea grow into published ads contributing to an accounts success is the most rewarding part of my job. Targeting specific markets for businesses, finding the best way to address them and watching businesses grow-is what I aim to do for all my accounts." Wausau Daily Herald We Grow With You C9L Lynne Schultz Sales Consultant Wausau Daily Herald Direct Line 845-0631 caking time: 20 minutes. Utensils: Measuring cups and 'Mil spoons, small and medium mixing bowls, electric mixer, rubber scraper, rolling pin, ruler, knife, metal spatula, 2 cookie sheets, oven mitts, cooling rack. Place oven rack center of oven.

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