Sunday Gazette-Mail from Charleston, West Virginia on June 23, 1974 · Page 119
Get access to this page with a Free Trial

Sunday Gazette-Mail from Charleston, West Virginia · Page 119

Charleston, West Virginia
Issue Date:
Sunday, June 23, 1974
Page 119
Start Free Trial

spcy The words sensual, spicy and exotic could well apply to all of Geoffrey Holder's accomplishments--in dance, painting, acting, choreography and costume design--but describe most aptly his artistry with the cuisine of his native Trinidad. "Food back home," he says, "is hill of herbs and spices. I think many people in this country are afraid of any seasoning but salt and pepper--and that's a shame." Holder, who recently wrote and illustrated his own Caribbean Cookbook (Viking Press), insists that cooking b a highly personal pursuit and that recipes were made for changing--to suit yourself.. One of the recipes from his cookbook that is bound to please most palates is Coq au Rhum Kendal, a flavorful combination of chicken and a dark, tangy sauce. Serve H with rice and a tossed salad of your favorite summer greens. COQ AU RllUM k£NUl 1 chicken (3% to 4 Ibs.), cut into small sections Salt an3 black pepper to taste 1 teaspoon Worcestershire sauce 1 teaspoon soy sauce 1 /z teaspoon Ac'cent (optional) V* cuprum 2 garlic cloves, minced 1 /2 cup minced chives 6 tablespoons vegetable oil, divided 1 tablespoon brown sugar 1 cup minced onions 1 can, (3 or 4 oz.) mushrooms,' drained Vz teaspoons sugar V? cup water 2 teaspoons cornstarch 2 tablespoons water 2 pimientos, sliced Season chicken pieces with mixture of salt, pepper, Worcestershire sauce, soy sauce, Ac'cent, rum, garlic and chives. Marinate for Vk hours; remove chicken pieces from marinade; set aside. Heat 4 tablespoons oil in heavy skillet. When oil is very hot, add brown sugar. When sugar has melted and turned dark brown, add chicken; cook about 8 minutes, turning occasionally until the chicken is fully browned. Add minced onion and marinade; cook 5 minutes on high heat. Add mushrooms, sugar, and Vz cup water. Cover; cook on medium to low heat for 30 minutes. Chicken sauce with cornstarch dissolved in water. Saut£ pimientos in 2 tablespoons hot oil for 1 minute. Remove pimientos and use as garnish for chicken. Makes four servings. TESTED IN PARADE'S KITCHEN by bcrh MERIUMAN PARADE FOOD EDITOR Geoffrey Holder, born in Trinidad, excels at dancing, painting and preparing spicy dishes of the Caribbean. COffEEbREAk "Coffee whitener/' is the official term for a dairy or non-dairy "creamer." These products have long shelf or freezer life and will not form an oily film on top of the beverage: They have a high sodium content and contain about the same number of calories as light cream. The main ingredients include a vegetable fat, usually coconut oil, sodium caseinate or a soya derivative. Sodium caseinate is classified as a chemically derived "non-dairy" product, but persons allergic to milk may also be allergic to this product. AqC'Old AlMONds The almond, a member of the rose family, originated in China centuries ago, and is related to stone fruits such as nectarines, peaches, plums, apricots and cherries. There are 73 references to these delicately flavored nuts in the Old Testament. They were important in the commerce of ajicient Greece and the Roman Empire, and later, were grown irt Spain, Italy and Portugal. almonds arrived in Mexico and California, which has more acres planted with almortcTs than with oranges. This state supplies nearly 100 percent of the almonds consumed in this country and exports about 50 percent of its crop. Nutritionally, almonds are high in energy value, contain protein, iron, magnesium, calcium and phosphorus. They also are a source of the Vitamin B complex and Vitamfn E, and their fat content is largely polyunsaturated. EXTRA Gelatin is often added to canned ham to help hold the boned ham together during shipping. Just before the can is vacuum-sealed, dry gelatin is added. As the can cooks, the gelatin combines with the juices to fill air space. pROTEIN pROqitESS Hungry consumers around the world might soon be reaping a cheap, versatile and plentiful protein product from the sea. "Fish flour," also known by the initials Wf PC, is a colorless, tasteless, powdered protein food made from defatted whole fish. It is scheduled to be marketed in the United States in the near future, according to the Food and Drug Administration. In protein value, fish flour compares favorably with soybean supplements; it will probably first appear in stores in fortified baked goods.

What members have found on this page

Get access to

  • The largest online newspaper archive
  • 8,600+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free