The Baytown Sun from Baytown, Texas on April 30, 1986 · Page 13
Get access to this page with a Free Trial
Click to view larger version
April 30, 1986

The Baytown Sun from Baytown, Texas · Page 13

Publication:
Location:
Baytown, Texas
Issue Date:
Wednesday, April 30, 1986
Page:
Page 13
Cancel
Start Free Trial

Page 13 article text (OCR)

Madeleine Jamman's celery, raisins and walnuts unusual and delicious THE BAYTOWN SUN , April M, IMi By CECILY BROWNSTONE Associated Press Food Editor The extraordinarily talented Madeleine Kamman, author of the new book, "Madeleine Cooks" (Morrow), is back again. She came to the United States when she was a young Frenchwoman, about 25 years ago, and she and her husband raised their family here. Eventually her husband's work took him to Massachusetts and she founded her famous cooking school and restaurant in that state. Several years ago she returned to France, conducting her cooking school there. But apparently the United States beckoned, and now she is once more a vital part of the American culinary scene. These days she lives in Glen, N.H., where she continues to teach and where she has opened a new restaurant. "Madeleine Cooks" was prepared as a companion volume to a series of Kamman's television shows. It offers easily prepared recipes based on her French skills and exquisite taste along with her respect for American ingredients and up-to-date health considerations. This recipe for "Celery, Raisins and Walnuts" is one of Kamman's unusual and delicious combinations. MADELEINE KAMMAN'S CELERY, RAISINS AND WALNUTS 5 large ribs celery 2 tablespoons butter l /4 cup dark raisins, soaked 1 hour in lukewarm water and drained ¥4 cup chopped walnuts Salt Pepper from the mill 2 tablespoons chopped parsley Peel the celery ribs of all their superficial fibers. Cut the ribs across into '/ 8 -inch-thick half- moons. Blanch them for 1 minute in boiling salted water so they turn bright green. Drain well, pat dry. Heat the butter in a skillet; add celery, raisins and walnuts. Toss in the hot butter until well heated through. Add the salt, pepper and parsley and serve quickly. Makes 4 to 6 servings. From "Madeleine Cooks" by Madeleine Kamman (Morrow). Paella national institution in sunny Spain By TOM HOGE AP Wine and Food Writer There is an old Spanish slogan, "In the South you fry, in the Central regions you roast, and in the North you stew." But along Spain's Costa Brava, or "Rugged Coast." they do all three. The cooks of this area prepare the local fish on a bed of hot coals and simmer chicken in a slow oven. But paella, that delightful mixture of fruits of both sea and soil, is something else. This dish, which has become a national institution, is boiled, then fried and. finally, stewed. Good recipes crop up in odd places. A young writer friend discovered paella some years ago when he was loading boxcars in Sydney, Australia, and soaking up atmosphere. His source was a Spanish welder who had brought a recipe all the way from Valencia, and who whipped up a batch whenever he felt homesick. My friend soon made a discovery. "I found I had to cook up enough for at least a dozen people." he told me. "It seems impossible to get in all the ingredients otherwise." Here is his recipe. 1 medium chicken, cut up and boiled about 30 minutes 1 pound beef round, cut into inch-square cubes Vfe clove garlic, cut up 2 green peppers, sliced 12 cherry tomatoes 2 medium Bermuda onions, sliced 24 large shrimp, with shells 3 squid, cleaned and sliced into half-inch strips, plus the tentacles 24 clams, in shells 3 cups white rice 6 cups water 5 pinches saffron Salt to taste In deep skillet, at least 12 inches across, heat enough oil to cover bottom. Add chicken and beef pieces and garlic. Salt lightly and fry until slightly browned. Add pepper slices, tomatoes and PRUNES IN PORT Italian-American dish family treat By CECILY BROWNSTONE Associated Press Food Editor The earliest recipe 1 ever found for a "tamale pie" — that baked dish of beef and tomato sauce topped with cooked cornmeal — appeared in a 1916 San Francisco cookbook. The beef mixture used had Mexican overtones. Since then cooks have invented endless versions of the dish. Now comes a new-to-me variation on the theme. This recipe, sent to me by a Midwest cook, uses Italian sausage and tomato sauce with cooked hominy grits plus mozzarella and Parmesan for the topping. When tested at our house, it made a good dish for an informal company supper. You can make this Italian-American Buffet Dish up to the point of baking, . then cover and refrigerate over' night. When you are ready to bake and serve it, add 5 to 10 minutes to the baking time given in the recipe. ITALIAN-AMERICAN ; BUFFET DISH '/2 pound sweet Italian - sausage, casings removed " Vz pound hot Italian sausage, casings removed .2 large green peppers, cut into strips • 1 large onion, cut into thin wedges 1 clove garlic, finely chopped 6-ounce can tomato paste 1 teaspoon basil leaves, crushed 2 cups water % cups quick hominy grits V4 teaspoon salt, if desired 4 ounces mozzarella cheese, shredded (about 1 cup) 2 large eggs '/» cup grated Parmesan cheese Crumble sausage into large skillet. Brown well over medium-high heat; transfer to colander to drain; reserve. Add green pepper, onion and garlic to skillet; saute 3 to 4 minutes — vegetables should be tender-crisp. Add tomato paste, basil and reserved sausage; mix well. Transfer to an ll :I /j by 7 l /i> by l : Mnch baking dish; pat down to form a base. Bring water to a boil; slowly stir in grits and salt. Reduce heat; simmer until thick, stirring often — 2 to 4 minutes. Off heal add mozzarella and eggs, and mix well. Spread over sausage mixture; sprinkle with Parmesan. Bake in a preheated 350-degree oven until light golden brown — about 30 minutes. Let stand 5 to 10 minutes before serving. Makes 6 to 8 servings. NOTE: To substitute regular hominy grits, increase water to 2'/» cups and simmer grits 12 to 14 minutes. onions. Add shrimp, washed but with shells still on. Add squid and clams, also with shells. Salt again slightly and simmer over medium heat 15 minutes, till shrimp are pink, squid pieces are curled and meat is browned. Cover all with dry rice. Pour 6 cups water over mixture and turn heat high. Sprinkle saffron over whole mixture and stir till rice is tender, about 10 minutes. At this point, clam shells should begin to open and saffron will have turned everything bright yellow. If rice is hard, add more water and continue boiling and stirring. When rice is tender, and water is boiled off. paella is ready. CELERY, RAISIN AND WALNUTS Pork main Olives spark pate with tangy taste Two cultures use delicious combo By CECILY BROWNSTONE Associated Press Food Editor Prunes and meat have been recognized as a delicious twosome by at least two cuisines. In Scandinavia, a favorite main dish is made by inserting prunes into a loin of pork before cooking on top of the range or in the oven. In Jewish cookery, a popular main dish is made with pot- roasted beef plus onion, carrot and seasonings to which prunes are added. In my own household I often serve roast chicken with a go- along of Prunes in Port. The combination works well. To lighten the prunes, I sometimes use a garnish of membrane-free orange sections. PRUNES IN PORT 1V4 cups tawny port '/£ cup water 2 tablespoons honey 12-ounce package pitted prunes 1 tablespoon orange juice Membrane-free orange sections In a 2-quart saucepan over low heat stir together port, water and honey. Stir in prunes; bring to a boil, simmer until prunes are lender but not soft — about 15 minutes. With a slotted spoon remove prunes. Over medium heat, bring liquid in saucepan to a boil; boil until reduced by one-third. Off heat, stir in orange juice; pour over prunes. Cool, cover and chill. Three grains add to carrot muffins CARROT MUFFINS 1 cup quick-cooking rolled oats Vfe cup whole-wheat flour Vfe cup stone-ground cornmeal Vi cup firmly-packed light brown sugar 2 teaspoons baking powder Y4 teaspoon salt 1 teaspoon ground cinnamon Vi cup water >/4 cup safflower oil 3 large egg whites 1V 4 cups firmly packed medium-shredded carrots On wax paper stir together oats, flour, cornmeal, sugar, baking powder, salt and cinnamon. In a large bowl beat water, oil and egg whites until blended. Add flour mixture; stir only until moistened; lightly stir in carrots. Turn into well-oiled muffin-pan cups (each l-3rd cup capacity) filling2-3rds full. Bake, in a preheated 400- degree oven until a cake tester inserted in the center comes out clean + 20 to 25 minutes. Prunes may be stored in the refrigerator for several weeks. Serve as an accompaniment to poultry or pork. Garnish with fresh orange sections. Makes 4 servings. OLIVE PATE 10-ounce package frozen chopped spinach, cooked and squeezed dry 1 pound finely ground lean pork 1 cup finely diced cooked ham 1 large egg, unbeaten Small onion (about 2 ounces) finely chopped 1 clove garlic, finely chopped V-j cup parsley leaves, finely chopped 1 tablespoon mixed dry herbs Salt and pepper to taste 2 slices bacon, each cut in half crosswise Sliced pimento-stuffed green olives Mix together well all ingredients except bacon and olives. Press into a I'v-pint casserole. Arrange bacon over top. Cover tightly. Place in a pan of hot water so water reaches halfway up casserole. Bake in a preheated 350-degree oven for 1 hour. Chill 24 hours. Remove bacon and cover top with olives. Serve from the casserole. THOUGHT Putting in some overtime at the office? Burning the midnight oil in the dorm? Or just piain hungry? Why not take a break with a delicious pizza from Domino's Pizza. One chock-full of your favorite ingredients-tasty cheese, tempting sausage, zesty pepperoni-or a variety of other great toppings on a golden-brown crust. And it's delivered to you free in our exclusive "hot box" in 30 minutes or less. So give us a call today. We've got just the taste you have in mind. OPEN FOR LUNCH! Hours: 11 am-1 am Sun.-Thurs. 11 am-2 am Fri. & Sat. Baytown 427-8711 2121 N. Alexander 427-8813 3632 Garth Rollingbrook Plaza Limited delivery area. Godd at listed locations. Our drivers carry less than S10.00. DOMINO'S PIZZA DELIVERS FREE. 1966 Oominos Pizza. Inc Only $5.99! Get a 12" custom-made pizza with one topping and two cans of Coke" lor only S5.99! Limited delivery area. One offer per order. Good ai listed locations Expires: May 15.1986 6-Pack & Cooler G*taFREE6-Pockof Coke when you order a 16" custom- mod* pizza with two Offer «**•*: May '5, 1986 Offer valid while supplies last One offer per order. Good at tested locations. Name ® Address

Get full access with a Free Trial

Start Free Trial

What members have found on this page