The Los Angeles Times from Los Angeles, California • 190

FOODSECOND SECTION Cos Angeles 'imes Thursday November 17 1983 Part VIII 33 Let's Eat Out Curry House a la Japanese e-0- -i) ir or er '1: 4 -t 1 ::::) -r4 15Natatiomalsiaomatiottgere wo "77ti4 4 't 1 00 1 4a :1 4 r''' :) No i) 1A: ie It 1- vt 1 I C) :1:: fl 0:: -i40: z4J t4 c) ff ('444'' A4'to4444: 4f 4 I 'A 7' ''H li Ilkl IN I 7 5::::::: 7 i 'A :411 44: 4-t'r 4:: 7 4 ::44::4 4 '46 Ase 4: :4 0 ::1 4' -16004'" '4-s7 0:" 090 to ::4::: ii 0 0 ft :14:::: '04 rP44 '1'i'71: ti IC "4'0: A Nt 0-5-1 5 '''x't: 4 5- rAlte 1 ys -41 -4--- h'ots''' '5 4 e'-''''' IMF 5: 5'4 f-t iori'e 1: t'-7-'1: 164- '5's 6 5'5 sft: :::1 t4 's :7: '''x' "5 5 ''-l -i14: -L 45t -Orli: --1 1 "'1' 7 -'5 1 4 i' 'llti 41 lira' :4 le iels-- 11V1'21 4'' le --I'll to 4 e1: I tzt 'cf tz 4 141 tt- 10 op 15 14 t' it '''')1'' 1 :7 i :0 4r) 1' 'It: 4' 47k I 'MI Nk 4ia 'AIts i A 11 1i :11114 toll i4dir CZD 0 00: xi 414 ')" A 7'4': e' 44: IL s' a--- tP' 44 i i s' 10" ii 4r4rwir it? 0 4 is: t40 I 4t ft 4 fil '434 gediCilir 40 A': i- z-- i A i( bilsoopt0 c' rItT4' 4--s ''AN '4'' or 11104 '1' 'I 4:: 700-- By ROSE DOSTI Times Staff Writer Here's something different for the diner who has seen everything A fast-food Japanese curry house Curry House on the top floor of downtown's Weller Court is probably the first of its type in Los Angeles but likely a prototype of clones to come if instant success is any measure It's a scientific Japanese-style curryand-spaghetti well-designed handsome and efficient in a tradition-bound Japanese not Western manner You get the feeling you are culturally in Japan even though you are physically in California But once past its rather entertaining peculiarities (male-patron favoritism no beverage refills bowing rank-playing among the staff and patrons themselves) there is a great spirit of fun and clever fast-food merchandising behind Curry House Curry houses are extremely popular in Japan I understand there az seven other Curry Houses in Tokyo and Osaka) And if you are dreaming of Indian curry or Italian spaghetti dream on Curry is a taste that has found popular markets throughout the world including many Asian countries Noodles have existed in Japan since the Chinese introduced them thousands of years ago The spaghetti versions served at Curry House are translations of what the Japanese perceive as Italian Yet the dishes on the limited menu of curry and spaghetti dishes four or five in each category) remain Japanese no matter what Spaghetti with meat sauce for instance contains a grainy meat sauce with a taste I doubt any Italian or American could decipher Even the somewhat al dente spaghetti has a Japanese taste The vegetable spaghetti includes Japanese seaweeds and fungi that require baptismal introductions The buttery spaghetti carbonara is closer to home and very good but the taste is not easy to identify You know that cheese must be inside because there is a can of Kraft Parmesan cheese on the table Emerald green pepper strips are there but they look like wax works The bacon is there but limp from having been steamed This carbonara also contains sliced potatoes a matching of starch with starch that is commonly Japanese The curry chicken beef beef cutlet vegetable and panko-fried shrimp) which is made from a popular Japanese curry sauce mix also available in Japanese grocery stores) is the heavy gingery curry found in curry-and-noodle houses in Japan not India And it's served on sticky white rice not the separated dry grains Indians love At Curry House you can order a curried spaghetti too The presentation of the curry and spaghetti dishes are extraordinary in their hip graphic design mode Large white porcelain dishes mounded with rice are accompanied by a charming white bowl filled with curry which you ladle onto the rice A caddy filled with assorted pickles is a charming touch I haven't figured out what to do with the bottle of Tabasco sauce on the table and the single salt shaker without its brother the pepper shaker If you are hungry for more than curry or spaghetti or not hungry enough for either there are salads and soups The corn pottage is delicate with a rather thin creamy base and corn kernels inside Quite nice A green salad with corn kernels asparagus lettuce and tomato and an almost identical salad with more asparagus added add 50 cents) comes with a choice of dressings including Curry House's house French dressing Beverages gatirSs coffee or iced tea are high $1 and up) but the iced tea comes with a jigger of simple syrup which charms you into paying up without a word Curry House 123 Weller St No 306 (213) 620-0855 Open daily except Sunday 11 am to 2 pm for lunch 5 pm to 8 pm dinner Visa and MasterCard accepted Parking on street and pay parking lots Reservations not required Average entree $450 LARRY ARMSTRONG I Los Angeles Times Stuffed Mushrooms and Eggnog Punch are justtwo of the prudent recipes for holidays featured in the Heart Assn's free booklet "Holidays a la Heart" Nutri-Data Putting joy in Holidays for Dieters Heart Assn Booklet Offers Recipes Low in Calories Sodium Fat and Cholesterol By KAREN GILLINGHAM Times Staff Writer "There is no reason for anyone on a restricted diet to miss any of the holiday eating joys" says registered dietitian Jeanne Polak "Good taste and good nutrition are not mutually exclusive" adds Polak who chairs the nutrition committee for the Greater Los Angeles Affiliate of the American Heart Assn Proof of Polak's perceptions can be found in the two dozen recipes included in "Holidays a la Heart" a new cook booklet currently offered free by the Heart Assn Recipes were specially selected by Heart Assn dietitians to combine good-tasting holiday ideas with low-calorie low-sodium low-fat and low-cholesterol recipes They are the traditional treasured treats but adapted to contain less fat cholesterol and sodium according to an association announcement two preceeds the recipes here Each I4 cup of egg substitute can be replaced by one large egg In addition to the selection of recipes here which might help trim down a traditional Thanksgiving menu the booklet offers other tempting ideas such as Champagne Meatballs Mushroom Pate Cream of Broccoli Soup Waldorf Salad Turkey Curry Spicy Orange Beets Pumpkin Chiffon Pie and Hot Mulled Wine "Everyone will like the results" Polak says "Believe me only the cook will know these recipes are designed for the prudent diet" For a copy of the booklet call the Greater Los Angeles Affiliate of the American Heart Assn at 385-4231 While the booklet does not provide calorie counts or other food values for the recipes the sampler here was run through The Times' Nutri-Data computer and shows that the recipes are indeed more prudent than their traditional counterparts might be Plump stuffed mushrooms are trimmed to fit almost any dietary measures by using chicken in place of the usual sausage or ground beef and nonfat milk in place of sour cream Flavor is spiked with lemon juice and curry powder instead of salt Low calorie substitutes for cream cheese and whipped cream will help dieters through the holidays as well an Eggnog Punch that weighs in at only 79 calories per serving with Sherry about 60 without Many of the recipes call for egg substitute but for those who might prefer to use real eggs a nutritional comparison of the Please see NUTRI-DATA Page 34 The Food Processor Mushroom Celery Recipe Is the Stuffing of Success for a Turkey advance This recipe can be assembled a day in advanced provided the egg is added at the last possible moment before stuffing the turkey Be sure to bring stuffing to room temperature before stuffing the turkey to ensure it will be hot all the way through when the turkey is done And plan to roast the turkey almost immediately after stuffing By JANE SALZFASS FREIMAN Whether you call it dressing or stuffing at your house that wonderful "stuff" that gets baked inside the Thanksgiving turkey can make or break the meal As far as many families are concerned you can hold the turkey and just bring on the stuffing and it's not hard to imagine why The home-baked flavor of really good turkey dressing is one of the most comforting and delectable of yearly taste memories Perhaps that's why turkey dressing can be such a controversial and emotional subject Let's put it this way: If it doesn't taste something like your mother's stuffing you probably won't like it very well although for some people the reverse is true) Mushroom and Celery Turkey Stuffing a madefrom-scratch family favorite was developed for Thanksgiving 10 years ago It has withstood the test of time MUSHROOM AND CELERY TURKEY STUFFING use with the slicing disks The medium 4 millimeter) slicing disk standard processor equipment is the one to use Keep in mind that mushrooms are very soft and light enough to bounce in contact with the spinning disk Gentle or light pressure which can be applied to the pusher with one finger is all the force required to pass them through the disk To obtain perfectly sliced mushrooms load the food chute with caps alternating stacking the mushrooms so that they are neatly confined by the food chute and hold themselves in place without twisting or turning during processing Practice Slicing Techniques It is especially useful to practice slicing techniques on recipes where the appearance of the slices doesn't really matter in order to sharpen your skills for salads and dishes that require perfect and beautifully sliced mushrooms When shopping for mushrooms choose only those with closed gills Mushrooms also should be firm not spongy to slice well Clean mushrooms by wiping with a damp cloth or paper towel It is best not to rinse as they tend to absorb moisture quickly If you prefer stuffings which are slightly heavier than this one a variation can be made by cooking and draining 1 pound of bulk breakfast sausage or an equivalent amount of sausage links from which the casings have been removed A few words of caution about preparing stuffing in stock Pour over bread Toss well and set aside to soften and cool stirring occasionally Insert metal knife blade in food processor container Process parsley until minced Add to bowl with bread With machine running drop garlic cloves through food chute 'continuing to process until minced Add onions and chop with 6 to 8 (12-second) pulses Empty container into large skillet Add 3 tablespoons butter and cook over low heat stirring frequently until tender about 6 minutes Change to medium (4 millimeter) slicing disk Put celery stalks upright in chute and slice with gentle push Add to skillet and continue cooking until celery softens about 6 to 8 minutes longer Add onion and celery to bread Add 3 tablespoons of butter to skillet and set aside Load mushrooms sideways in food chute with caps alternating and slice with gentle push Repeat as necessary to slice all mushrooms Transfer mushrooms to skillet and toss over high heat until mushrooms darken and all liquid evaporates Add to bowl with bread Add thyme sage and savory to bowl Season to taste with salt and pepper With clean hands or wooden spoon mix thoroughly Adjust seasonings to taste if desired Cool then cover and refrigerate as long as 2 days) until ready to stuff and roast turkey or bake stuffing separately Shortly before baking bring stuffing to room temperance Cut remaining butter into 18-inch dice and toss into stuffing with eggs Makes 6 cups or enough to stuff 16- to 18- pound turkey I pound day-old bread cut in Iinch cubes I cup boiling water I cup boiling chicken stock 14 cup firmly packed parsley leaves towel-dried 3 medium cloves garlic 2 medium onions cubed 12 cup butter or margarine 4 medium stalks celery cut to fit processor chute 1 pound mushrooms I teaspoon dried thyme leaves 1 teaspoon dried sage leaves 14 teaspoon dried savory Salt pepper 2 eggs Put bread in large bowl Combine boiling water and Quick to Prepare The best thing is of course that few made-fromscratch dressings will be quicker or easier to prepare In about 2 minutes the food processor will mince three cloves of garlic chop two onions and four stalks of celery and slice 1 pound of mushrooms for the stuffing without ever needing to wash the container or blade If you want to double the recipe to have enough stuffing to bake separately all the chopping and slicing will take only a few seconds more And here is an excellent opportunity to practice slicing techniques with mushrooms a key food when it comes to learning exactly how much pressure or push to.