perm filename CLAIBO.NS[ESS,JMC]3 blob
sn#254261 filedate 1976-12-26 generic text, type T, neo UTF8
n052 1522 25 Jul 76
BC-FOOD CLAIBORNE 2takes 850
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
NEW YORK - As we have noted annually for the last several
years, we are mightily impressed with the quality and variety
of the recipes contained in ''The Zucchini Cookbook,'' a
small, worthwhile booklet published each year by the Planned
Parenthood organization of Santa Cruz County in California.
A revised edition of the book is available. It contains approximately
60 recipes along the lines of fried zucchini blossoms, stir-fried
zucchini and chicken and fettucine with zucchini sauce.
The cost of the b...
(End missing.)
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n002 0644 28 Jul 76
BC-OPENING SCHEDULE 1stAdd
ENTERTAINMENT
New York - Theroux - An interview with Paul Theroux, author
of the best selling novel ''The Great Railway Bazaar,'' and
the just released ''The Family Arsenal,'' which may be an
even bigger seller - 800. By Mel Gussow.
Miami Beach - Musical - The musical version of ''Gone With
the Wind'' is still trying to reach Broadway - six and a
half years after it opened in Tokyo and after playing on
three continents - 650.
ny
Bayreuth, West Germany - Opera - Harold C. Schonberg critiques
a performance here of Wagner's ''Siegfried,'' directed by
Patrice Chereau - 650.
nypt
FAMILY-STYLE
East Hampton, L.I. - Claiborne-Mexican - Craig Claiborne
samples some spicy delicacies from the kitchen of two East
Hampton women who are afficionados of Mexican cooking. Recipes
include fish Veracruz style, tortillas and black beans in
a pot - 1,000.
SPORTS
Olympics coverage to be skedded later.
RELEASES
The following stories, sent on a hold for release basis,
have been released:
Tokyo - Man in the News. a035, a036, a050, July 27.
ny
New Stanton, Pa. - Volks. a041, a042, a082, July 27.
Washington - Fems. a080, July 27. (This story moved without
an embargo and was later held. It is now released.)
nypt
NEW YORK TIMES NEWS SERVICE
0728 0943aed
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n023 1035 28 Jul 76
BC-CLAIBORNE-MEXICAN 3takes 1,200
(FAMILY-STYLE)
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
EAST HAMPTON, N.Y. - Before she enplaned for Mexico a short
while ago, we had a hastily scribbled postcard from our friend,
the English-born authority on Mexican cooking, Diana Kennedy.
''Thought you might like to know that a couple of excellent
cooks are coming to the Hamptons to cater Mexican dinners
this summer. They are Kathleen Haven and Marie Zazzie.''
Aficionados of Mexican cooking to the core, we telephoned
the young women who told us they were in the middle of preparing
several native foods and would we like to join them. We said
we certainly would and a brief time later turned our car
into the driveway at the side of a small bright yellow house
on Montauk Highway.
Out of the kitchen came a highly appetite-whetting assortment
of smells including that of corn tortillas on a griddle,
the delicately mingled odors of onion, green peppers and
garlic, simmering oil and freshly chopped coriander or cilantro
leaves.
''Someone passed by and dropped off a striped bass they
had just hauled out of the water, so we decided to add pescado
veracruzana to the menu,'' Miss Haven told us. The fish,
bright in the eyes, as all fresh fish should be, and newly
cleaned, lay on an aluminum baking dish. Miss Zazzie was
in the business of pricking it with a fork, rubbing it with
lime juice and stuffing the lime shells in the cavity.
''We let it marinate like that a few hours before baking,''
she explained.
Miss Haven was turning her attention to four or five dried
ancho chilies heating up on a separate griddle. She turned
them occasionally, feeling them now and then, a sort of massage
to make sure they were becoming soft to the touch and did
not burn.
The chilies gave off a splendid aroma that smelled vaguely
both of light tobacco leaf and sweet chocolate, and Miss
Haven described the odor as ''exquisite.''
''In addition to the fish,'' she explained as she transferred
the chilies to a bowl and poured boiling water over them,
''we're having puerco adobo, or boned loin of pork with ancho
chili sauce. The chilies will be seeded and blended to make
the sauce.''
Both the young women, we learned, have been disciples of
Diana Kennedy over the years. Miss Zazzie, in fact, has been
the cookbook author's assistant during her years as a cooking
instructor on Riverside Drive.
Miss Haven, who has been collaborating on a Mexican cookbook,
lived in Mexico City for several years (''It's an off-and-on
project; my collaborator lives out of the country a great
deal'') and studied for several months with Mrs. Kennedy.
To avail one's self of the services of Miss Haven and Miss
Zazzie, it is necessary to own a kitchen large enough for
food preparation. They will, of course, provide all the essentials
for the preparation, including pots, pans, knives.
Miss Haven and Miss Zazzie share a house in East Hampton.
Arrangements for catered affairs including menus and costs
may be arranged by telephoning them at (516) 324-5170. They
will cater parties for up to 300 or more people. Here are
several recipes prepared by Miss Haven and Miss Zazzie.
(MORE)
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n024 1047 28 Jul 76
BC-CLAIBORNE-MEXICAN 1stadd
EAST HAMPTON: Zazzie.
Pescado Veracruzano
1 four-pound fish such as striped bass, red snapper or weakfish
with head left on but gills removed
2 limes
Salt and pepper
3 tablespoons olive oil
2 cups thinly sliced onions
3 tablespoons minced garlic
4 cups diced, peeled tomatoes
3 tablespoons drained capers
20 to 24 stuffed green olives
2 or more jalapeno peppers, drained, seeded and coarsely
chopped
1 teaspoon chopped fresh oregano or half the amount dried
1 bay leaf
Lime wedges for garnish
Fresh coriander (cilantro) sprigs for garnish, optional.
1. Place the fish on a dish and prick the skin all over
with a fork. Sprinkle all over with the juice of the limes.
Stuff the cavity of the fish with the lime shells. Let stand
three hours. Remove the lime shells.
2. Preheat oven to 375 degrees.
3. Sprinkle the fish all over with salt and pepper. Place
the fish in a large baking dish. It may be necessary to cut
off the head to make the fish fit the pan.
4. Heat the oil in a saucepan and add the onions and garlic.
Cook until onions are wilted. Add the tomatoes, capers, olives,
jalapeno peppers, oregano, bay leaf, salt and pepper to taste.
Simmer about 10 minutes.
5. Pour the sauce over the fish and place in the oven. Bake,
uncovered, about 30 minutes. Turn the fish carefully and
continue baking 30 to 40 minutes. Turn the fish carefully
and continue baking 30 to 40 minutes longer or until the
flesh flakes easily when tested with a fork. Serve garnished
with lime wedges and coriander sprigs.
Yield: Eight or more servings.
Boned Loin of Pork en Adobo
1 four-pound boned, tied loin of pork
Salt and freshly ground pepper to taste
4 large, dried ancho chilies (see note)
1-2 teaspoon cumin seeds
1-2 teaspoon dried thyme
1 teaspoon coarsely chopped fresh oregano or half the amount
dried
10 whole peppercorns
2 cloves garlic
2 tablespoons orange juice
2 tablespoons white vinegar, preferably rice vinegar.
1. Sprinkle the pork with salt and pepper and set aside.
2. Meanwhile, place the ancho chilies on a griddle and let
roast, turning often, until the chilies start to expand.
Take care that they are cooked evenly and do not burn. The
chilies will give off a nice odor and soften when they are
ready.
3. Place the chilies in a mixing bowl and add boiling water
to cover. Let soak at least 20 minutes. Drain but save both
the chilies and the soaking liquid.
4. Preheat the oven to 350 degrees.
5. Remove and discard the stems from the chilies. Split
the chilies open and remove and discard the seeds. Add the
chilies to the container of an electric blender.
(MORE)
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- - - - - -
n043 1317 28 Jul 76
BC-CLAIBORNE-MEXICAN 1stadd Correction a024
To include translation of the heading of the first recipe
make it:
PESCADO VERACRUZANO
(Fish Veracruz style)
In instruction step 5 of the same recipe, to delete a duplicated
step make it read:
5. Pour the sauce over the fish and place in the oven. Bake,
uncovered, about 30 minutes. Turn the fish carefully and
continue baking 30 to 40 minutes longer or until the flesh
flakes easily when tested with a fork etc.
N.Y. Times News Service
0728 1616ped
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n037 1242 28 Jul 76
BC-CLAIBORNE-MEXICAN 2nd add
EAST HAMPTON: blender.
6. Using a spice mill or small coffee grinder, grind together
the dried cumin, thyme, dried oregano, if used, and peppercorns.
Grind to a powder and add to the blender. If fresh oregano
is used, add it to the blender. Add the garlic, orange juice,
vinegar and salt. Blend, taking care not to overblend. The
sauce should be a trifle pulpy and not too fine. If the sauce
is too thick, add some of the reserved chili cooking liquid.
7. Spread out a length of heavy-duty aluminum foil large
enough to enclose the pork. Add the pork loin and bring up
the sides of the foil. Spoon the chili sauce over the top
of the pork. Seal the foil and place in the oven. Bake about
one and a half hours.
8. Open up the foil so that the pork will brown as it cooks.
Continue cooking about 30 minutes or until a meat thermometer
inserted in the roast registers 180 degrees. Serve sliced.
Yield: Eight or more servings.
Note: Sources for ancho chilies are Casa Moneo, 210 West
14th Street, and Trinacria Importing Co., 415 Third Avenue
(at 29th Street).
Tortilla With Pork en Adobo, Sour Cream and Salsa Verde
For each tortilla, spoon some black beans into the center.
Add a small slice of pork en adobo, a little salsa verde
and sour cream. Fold up and eat.
Salsa Verde
(Mexican green sauce)
3 tablespoons finely chopped onion
2 tablespoons fresh coriander (cilantro), available in Chinese
and Spanish markets that specialize in fresh greens
1 or more serrano chilies, split and seeded
Salt to taste
1 15-ounce can tomates verdes, available in grocery stores
that specialize in Mexican foods.
1. Using a mortar and pestle or electric blender, grind
together the onion, coriander, chilies and salt to taste.
2. Add the drained tomates verdes and blend to a sauce consistency.
Yield: About two cups.
Frijoles de Olla
(Black beans in a pot)
1 pound black turtle beans, available in stores that specialize
in Mexican, Spanish and Cuban foods
1-8 pound lean salt pork, cut into one-inch cubes
coarsely chopped
10 cups water
Salt to taste
1. Wash the beans and drain them. Put them in a kettle with
the pork, onion and water. Do not add salt. Bring to the
boil and simmer one hour.
2. Add salt to taste and continue cooking about two hours
longer.
Yield: About eight servings.
Note: These beans are best if they are allowed to simmer
a while the second day.
0728 1540ped
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n302 2230 28 Jul 76
PM-ADVISORY 2dadd
UNDATED: a021
ENTERTAINMENT-CULTURE
NEW YORK-THEROUS-An interview with best selling author Paul
Therous. a028,a029
MIAMI BEACH-MUSICAL-After six years on three continents,
the musical version of ''Gone With The Wind'' is still trying
to reach Broadway. a034,a035
UNDATED-Richard Lingeman reviews ''DIARY OF A PIGEON WATCHER,
a book by Doris Schwerin. a098,a099
FAMILY-STYLE
PARIS-FASHIONS-Yves Saint Laurent's fall collection will
change the course of fashion around the world. a082,a083
EAST HAMPTON, N.Y.-Claiborne-Mexican-Craig Clairborne on
Mexican food - with recipes. a023,a024,a037,a043
ny
NEW YORK-CONSUMER NOTES-Tips on where to take your complaints
about medical incompetence; news about canning lids. a025
nypt
BUSINESS-FINANCE
NEW YORK-In the Market Place column, Bob Metz writes about
the reaction to problems of the National Semiconductor Corp.a110,a111
WASHINGTON--COIN--The Treasury is seriously considering
issuing a new $1 coin for use in vending machines. a013,a031
ny
NEW YORK-ECON (ANALYSIS)-Leonard silk says confusion over
the economic issues seems likely to reach a new high during
the upcoming presidential campaign. a026,a027
UNDATED-PEOPLE IN BUSINESS include two men sentenced to
prison terms for filing fraudulent tax returns for Villager
Industries Inc. a088
The following material is released:
Balcarce-ARGENT-ECON. Moved July 28 as a048,a049
Washington-FEMS. Moved July 27 as a080
nypt
The following material is held:
Chicago-RACE. Moved July 28 as a063,a065
ny
For Release Sunday, Aug. 1:
NEW YORK-DANCE. a044,a045
NEW YORK-MOVIES. a046,a047
NEW YORK--MUSIC. a117,a118
0729 0129aed
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n019 0921 29 Jul 76
qiqqseqsfl
BC-CLAIBORNE-FRANEY Adv01 2takes 750
FOR RELEASE SUN AUG 1
By CRAIG CLAIBORNE with PIERRE FRANEY
c.1976 N.Y. Times News Service
NEW YORK - There is scarcely an Italian restaurant in Manhattan,
or in the rest of the country, for that matter, that does
not list stuffed clams as a specialty among its appetizers.
Most of those clams are banal, chewy and clumsily seasoned,
the predominant flavor being that of oregano. The best Italian-style
stuffed clams we've ever dined on anywhere are those of Luigi
Nanni, a friend and the chef-owner of Nanni's Restaurant,
146 East 46th Street, and Il Valletto, 133 East 61st Street,
in Manhattan. We recently spent some time cooking with Mr.
BUST IT
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n022 0945 29 Jul 76
qiqqseqsfl
BC-CLAIBORNE-FRANEY Adv01 3takes 1300
FOR RELEASE SUN AUG 1
By CRAIG CLAIBORNE with PIERRE FRANEY
c.1976 N.Y. Times News Service
NEW YORK - There is scarcely an Italian restaurant in Manhattan,
or in the rest of the country, for that matter, that does
not list stuffed clams as a specialty among its appetizers.
Most of those clams are banal, chewy and clumsily seasoned,
the predominant flavor being that of oregano. The best Italian-style
stuffed clams we've ever dined on anywhere are those of Luigi
Nanni, a friend and the chef-owner of Nanni's Restaurant,
146 East 46th Street, and Il Valletto, 133 East 61st Street,
in Manhattan. We recently spent some time cooking with Nanni
in a kitchen in a private home in Nova Scotia. He made his
stuffed clams and several other fish and seafood specialties.
We dutifully recorded his ingredients, and on this page are
the results: the clams, a soup made with clams, a fish soup,
a dish of squid in white wine, and fried eels.
NANNI'S stuffed clams
36 to 48 littleneck clams
6 shallots, peeled
4 cloves garlic, finely minced
1/2 cup loosely packed fresh basil leaves
1/2 cup loosely packed fresh parsley leaves
1 small tomato, about one-third pound, cored and quartered
4 fresh mushrooms, sliced
3/4 cup freshly grated Parmesan cheese
2 slices lean bacon, cut into pieces
Salt and freshly ground pepper
1/2 teaspoon red-pepper flakes, more or less to taste, optional
1 tablespoon finely chopped chives, optional
1/4 cup olive oil
1/2 cup dry white wine.
1. Preheat oven to 400 degrees.
2. Open the clams or have them opened, discarding the top
shell and loosening the clam on the bottom half shell.
3. Combine the shallots, garlic, basil, parsley, tomato,
mushrooms, half a cup of grated cheese, bacon and salt and
pepper to taste. Do not add much salt, if any, because the
clams are salty. Grind the ingredients or blend them coarsely
in a food processor. Grind or blend to a medium-fine puree.
If used, fold in the red-pepper flakes and chives.
4. Spoon the mixture over the clams and smooth it over.
Arrange the clams on a baking dish and sprinkle with the
remaining cheese. Sprinkle with the oil and wine. Bake 20
minutes or until golden brown and piping hot. Run briefly
under the broiler for a deeper glaze.
Yield: Thirty-six to 48 clams.
Clam soup
4 quarts soft-shell clams
Salt
1/2 cup olive oil
6 shallots, peeled and thinly sliced
4 cloves garlic, thinly sliced
3 dried hot red peppers, crushed
10 sprigs fresh basil
1 cup dry white wine
2 1/4 cups crushed, canned, imported Italian tomatoes
1 cup water
1/2 cup coarsely chopped parsley
1 teaspoon dried oregano
Freshly ground pepper.
1. Soak the soft-shell clams for several hours in several
changes of cold, salted water. Wash thoroughly.
2. Heat the oil in a kettle and add the shallots and garlic.
Cook about 30 seconds, stirring, and add the clams and crushed
red peppers. Add the basil and wine and cover. Cook five
minutes and add the tomatoes, water, parsley and oregano.
Stir. Add salt and pepper to taste and cook 20 minutes.
Yield: Eight servings.
(MORE)
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n029 1030 29 Jul 76
BC-ADVANCE SCHEDULE
EDITORS Attn Sunday Editors)
The following are for release Sunday, Aug. 1, and thereafter:
CULTURE
New York-Dance-Guest stars add more than just glitter-1,000.
By Clive Barnes (moved 7-28)
New York-Movies-Two cheers for old-fashioned adventure-800.
By Vincent Canby (moved 7-28)
New York-Art-Remembering Cunninghan and White-800. By Hilton
Kramer (moved 7-26)
New York-Music-Outdoor music is mostly a noisy fraud-900.
By Donal Henahan (moved 7-29)
Undated-Best Seller List (moved 7-25)
Undated-Paperback Best Sellers (moved 7-25)
(Walter Kerr is on vacation)
TRAVEL
New York-Travel Notes-Hotels and restaurants getting competition
from colleges; other notes for tourists-1,300. By Robert
J. Dunphy (moved 7-27)
FOOD
New York-Claiborne-Franey-Stuffed clams and other delicacies-
1,300. Recipes by Craig Claiborne, with Pierre Franey (moved
7-29)
SPORTS
New York-About Pro Football-The week of decision is ahead
for O.J. Simpson: Will he retire or return to play for Buffalo?-600.
By William N. Wallace (to come)
New York-About Motor Sports-By Phil Pash (to come)
New York-Women in Sports-By Lena Williams (to come)
FINANCE
Washington-Regulate-Newton Minow, former FCC chairman, now
has the networks as law clients; Manual Cohen, ex-chairman
of the SEC, now handles securities cases. A look at how some
ex-regulators now work for the regulatees-1,000 (to come)
Los Angeles-Bank Robbers-New tricks for foiling bank robbers:
Crocker plants tear gas and indelible red dye in with bank
notes; other precautions-800 By Robert Lindsey (to come)
Toronto-Imperial-Profile of Imperial Oil, Ltd., Canada's
biggest oil company, and the current status of the Canadian
oil-gas problem -1,000 (to come)
Washington-Washington Report-If Jimmy Carter is elected
president, a clash with the Federal Reserve Board may be
in the offing-800. By Edwin L. Dale Jr. (to come)
New York-Fin-Week-The shape of the economy this week (to
come)
New York-Markets in Review-How the stock markets fared this
week (to come)
New York-Highlights-Highlights of the past week in business
and finance (to come)
COLUMNS
Baker (moved 7-27). Wicker and Sulzberger-both to come (will
move on priority basis as soon as available)
James Reston is on vacation
Sports: Smith and Anderson-both to come (priority)
0729 1329ped
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n031 1043 29 Jul 76
qiqqseqsfl
BC-CLAIBORNE-FRANEY 1stadd ADV01
NEW YORK: servings.
Fish soup with pasta
7 1/2 pounds fish heads, gills removed
6 quarts water
3/4 cup olive oil
6 cloves garlic, finely chopped
1 1/2 cups coarsely chopped onion
1 1/2 cups chopped celery
3/4 cup chopped carrots
2 bay leaves
1 cup potatoes, peeled and cut into half-inch cubes
3/4 cup chopped parsley
4 cups shredded Swiss chard or lettuce
3 1/2 cups canned imported Italian tomatoes or an equal amount
of ripe, fresh red tomatoes
Salt and freshly ground pepper
3/4 pound broken perciatelli, linguine or lingue di passeri
1 cup grated Parmesan or Pecorino cheese.
1. Wash the fish heads well under cold running water. Place
in a kettle and add six quarts of water. Bring to the boil
and simmer 45 minutes. Strain and press the solids with the
back of a heavy spoon to extract as much juice as possible.
Discard the solids.
2. Heat the oil in a skillet and add the garlic and onion
and brown lightly. Add the celery, carrots and bay leaves.
Cook 10 minutes. Add this mixture to the fish broth and bring
to the boil.
3. Add the potatoes, parsley and shredded Swiss chard. Add
the tomatoes and salt and pepper to taste, and simmer 45
minutes to one hour.
4. Add the broken-up pasta and simmer just until the pasta
is tender, about 10 minutes. Stir in the cheese and serve.
Yield: Sixteen to 20 servings.
Squid in wine sauce
Two-thirds cup olive oil
6 cloves garlic, finely chopped
One-third cup finely chopped scallions
4 bay leaves
1 two-ounce can flat anchovies
6 1/2 pounds fresh squid, thoroughly cleaned and cut into
one-inch rounds
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
3/4 cup dry white wine
1/2 teaspoon oregano
1 pound peeled, cored, crushed fresh tomatoes, about one
and one-half cups, or use canned imported tomatoes
Salt and freshly ground pepper
1 tablespoon Pernod or other anise-flavored liqeuer, optional.
1. Heat the oil in a large kettle and add the garlic, scallions
and bay leaves. Add the anchovies along with the oil in which
they are packed. Simmer about five minutes and add the remaining
ingredients except the liqueur. Cover and let simmer one
hour.
2. Stir in the Pernod, if used, and serve the squid hot
with rice.
Yield: Twelve or more servings.
(MORE)
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n032 1046 29 Jul 76
qiqqseqsfl
BC-CLAIBORNE-FRANEY Adv01 2ndadd
NEW YORK: servings.
FRIED EELS WITH OIL AND VINEGAR
12 fresh, skinned eels, each weighing about three-quarters
of a pound
Salt and freshly ground pepper
Flou for dredging
1 cup olive oil
4 cups thinly sliced onion
6 bay leaves
One-third cup white-wine vinegar
Two-thirds cup dry white wine.
1. Cut off and discard the heads and small tail ends of
the eels. Cut the eels into two-inch pieces. Sprinkle the
pieces with salt and pepper to taste and dredge lightly in
flour. Shake off excess.
2. Heat the oil in a skillet and brown the eels on all sides,
a few pieces at a time. Cook until browned, then drain the
pieces as they cool. Transfer them to a platter.
3. Pour off the oil from the skillet, but do not wipe out
the skillet. Add the onion and cook, stirring, until wilted.
Add the bay leaves, salt and pepper to taste, vinegar and
wine. Cook five minutes and then pour over the eels.
Yield: Twelve servings.
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n118 2122 29 Jul 76
BC-MARKET PLACE 2takes 650
FINANCIAL COMMENTARY
By ROBERT METZ
c.1976 N.Y. Times News Service
NEW YORK - New York State's growing social services in education,
health, welfare and housing caused the state and local governments'
debt to more than double between 1964 and 1974 - from $15.5
billion to $37.4 billion.
Add the 1973-74 recession, and there is little wonder that
New York City, Yonkers, Buffalo and even the state almost
went bankrupt.
A series of state rescue measures, including injecting federal
funds and the creation of the Municipal Assistance Corp.
to aid New York City, have apparently put the state and city
finances back on an even keel - at least for now.
But there are many municipal bonds among some 35 major issues
by the state and its political subdivisions that are still
suspect.
Sylvan Feldstein of the municipal bond department of Shearson
Hayden Stone Inc. has reviewed the prospects of the major
issues and concluded that the state has received a temporary
respite only, a result of cooperation between traditionally
opposing forces - the Governor, state legislative leaders
and the state's very powerful public employee unions.
He adds, however, that traditional regional conflicts and
partisan politics could reassert themselves in ways that
could thwart the state's efforts to control expenditures
and to limit taxes.
''The fact remains,'' Feldstein said, ''that the state and
some agencies will clearly need annual state appropriations
and subsidies. Providing these funds may require, at some
point in the future, greater sacrifices than the state's
legislators might be willing to make.''
With those conditions in mind, Feldstein offers a series
of questions that investors interested in low-priced, tax-exempt
issues, should ask about the worthiness of particular agency
issues:
- Is the issue self-supporting? A bond secured by ''user
chargers'' may provide better security than one that requires
annual legislative subsidy or appropriation.nocularly
if the state is laboring under severe budgetary restrictions.
(MORE)
0730 0021aed
- - - - - -
n302 2222 29 Jul 76
PM-ADVISORY 2dadd
UNDATED: a028
Family-Style
Paris - Paris Fashion - Visitors find that Parisians actually
wear fashions created here. a041
New York - St. Laurent - A profile of fashion designer Yves
St. Laurent. a011, a012
Business-Finance
New York - In the Market Place column, Bob Metz writes about
the stability of New York bonds as an investment. a118,a119
Undated - People in business include Marshall K. Evans,
retiring vice chairman of Westinghouse. a125
ny
New York - Management - Many American multinationals faced
with steadily rising costs abroad may start singing ''Yankee
Come Home.'' a036, a037
New York - Personal Finance - The tax consequences of buying
a new home. a025
New York - Business Trends - Major bank holding companies
are emerging from their worst period in recent history. a049,
a050
New York - Labor Trends - A look at the Joint Economic Committee's
study on broadening of ownership through employe stock plans.
a051, a052
nypt
The following material is released:
Houston - WORMS. Moved July 29 as a056, a057
ny
Paris - FESTIVAL. Moved July 29 as a055
nypt
The following material is held:
Wilton, Conn. - KING. Moved July 29 as a063, a064
Chicago - RACE. Moved July 28 as a063, a065
ny
For release Saturday, July 31:
Washington - Patents. a045, a046
nypt
For release Sunday, Aug. 1:
Montreal - Olympics Women. a042, a043
New York - Claiborne-Franey. a022, a031, a032
Montreal - Olympics Analysis. a053, a054
ny
New York - About Pro Football. a033, a035
New York - Women in Sports. a047
Washington - Washington Report. a061, a062
Los Angeles - Bank Robbers. a120,a121
0730 0
***************
n003 0704 31 Jul 76
BC-ADVANCE SCHEDULE
EDITORS (Attn Sunday Editors)
The following are for release Sunday, Aug. 1, and thereafter:
CULTURE
New York-Dance-Guest stars add more than just glitter-1,000.
By Clive Barnes (moved 7-28)
New York-Movies-Two cheers for old-fashioned adventure-800.
By Vincent Canby (moved 7-28)
New York-Art-Remembering Cunninghan and White-800. By Hilton
Kramer (moved 7-26)
New York-Music-Outdoor music is mostly a noisy fraud-900.
By Donal Henahan (moved 7-29)
Undated-Best Seller List (moved 7-25)
Undated-Paperback Best Sellers (moved 7-25)
(Walter Kerr is on vacation)
(Television column was local in nature this week)
TRAVEL
New York-Travel Notes-Hotels and restaurants getting competition
from colleges; other notes for tourists-1,300. By Robert
J. Dunphy (moved 7-27)
FOOD
New York-Claiborne-Franey-Stuffed clams and other delicacies-
1,300. Recipes by Craig Claiborne, with Pierre Franey (moved
7-29)
SPORTS
Montreal-Olympic Analysis-Sports Editor James Tuite examines
nationalism at the Olympics-600 (moved 7-29)
Montreal-Olympic-Women-The East German girls, medal heroines
of the Olympics, are fed up with snide remarks about their
femininity- 1,100.. By Neil Amdur (moved 7-29)
New York-About Pro Football-The week of decision is ahead
for O.J. Simpson: Will he retire or return to play for Buffalo?-700.
By William N. Wallace (moved 7-29)
New York-About Motor Sports-Solving the traffic problem
at Pocono International-500. By Phil Pash (moved 7-30)
New York-Women in Sports-An atypical day in the life of
the first woman golfer to earn $100,000 in a season-500.
By Lena Williams (moved 7-29)
FINANCE
Washington-Regulate-Newton Minow, former FCC chairman, now
has the networks as law clients; Manual Cohen, ex-chairman
of the SEC, now handles securities cases. A look at how some
ex-regulators now work for the regulatees-1,300. By Louis
M. Kohlmeier (moved 7-30)
Los Angeles-Bank Robbers-New tricks for foiling bank robbers:
Crocker plants tear gas and indelible red dye in with bank
notes; other precautions-900. By Robert Lindsey (moved 7-29)
Toronto-Imperial-Profile of Imperial Oil, Ltd., Canada's
biggest oil company, and the current status of the Canadian
oil-gas problem -900. By Paul Lewis (moved 7-30)
Washington-Washington Report-If Jimmy Carter is elected
president, a clash with the Federal Reserve Board may be
in the offing-800. By Edwin L. Dale Jr. (moved 7-29)
New York-Fin-Week-The shape of the economy this week (moved
7-30)
New York-Markets in Review-How the stock markets fared this
week (moved 7-30)
New York-Highlights-Highlights of the past week in business
and finance (moved 7-30)
0731 1003aed
***************
n063 1453 01 Aug 76
BC-CLAIBORNEACORNS 2takes 600
(FAMILY-STYLE)
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
NEW YORK - We have noted before that thoughts on food seem
to go in cycles, which is a preface to stating that twice
within recent weeks we have had two inquiries about the lowly
acorn as an edible.
The most recent is from our friend, Mary Lyons, of the organization
known as Food and Wines from France. She refers to us one
of her inquiries from someone who states, ''French cooks
prepare almost everything delicious, savory and palatable.
Please send me recipes for preparing acorns.''
As a child we were given to testing almost everything that
wasn't nailed down. We distinctly remember sampling the yellow
kernel of young acorns newly fallen from the oak trees in
the backyard. It was not a pleasant experience. The meat
was somewhat sweet but somewhat caustic, with a quincelike
bitterness that made the mouth pucker.
We were, therefore, surprised to learn in recent research
that acorns are by no means unknown as food for human consumption.
The ''Wise Encyclopedia of Food'' (Grosset & Dunlap, 1971)
informs us that ''The sweet acorn (Q. esculus) is still widely
eaten in southern Europe and is prepared in the same way
as chestnuts.''
In Turkey, the text continues, the acorns are buried in
the ground for some time to remove their bitterness. ''They
are then dried, washed and ground with sugar, spices and
aromatics'' to produce a product known as palamonte and a
''food named racahout, which is much esteemed.''
In her interesting book, ''American Indian Food and Lore''
(Macmillan, 1974), Carolyn Niethammer states that acorns
have long been a staple on the native Indian table. ''Acorn
stew,'' she states, ''has not faded in popularity. Many Apache
housewives will keep a store of acorn meal on hand to make
this... dish.''
(MORE)
0801 1751ped
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n064 1456 01 Aug 76
BC-CLAIBORNE-ACORNS 1stadd
NEW YORK: dish.''
''According to Grace Mitchell, leader of the Yavapai tribe,''
the author continues, ''Yavapai cowboys who work on the desert
carry only a pocketful of acorns and some water for lunch.''
Miss Niethammer explains how the bitterness is removed by
the Indians.
''The Indians of central, northern and coastal California
used acorns to a much greater extent than did the desert
Indians. To the California Indians, acorns were the staple
and most important food. The type of acorn that grows in
that area of California is much larger than the desert variety
and also more bitter, owing to a greater amount of tannin.
The tannin had to be leached out with water before the seeds
were palatable.
She offers the following recipe for acorn bread. We cannot
vouch for the results.
ACORN BREAD
1 cup acorn meal (see note)
1-2 cup corn meal
1-2 cup whole wheat flour
3 tablespoons salad oil
1 teaspoon salt
1 tablespoon baking powder
1-4 cup honey
1 egg
1 cup milk.
1. Shell acorns and grind meats in a food mill or electric
blender. Measure one cup meal and combine with corn meal,
flour, oil, salt and baking powder.
2. Combine honey, egg and milk and add to dry ingredients.
Mix just until all dry ingredients are moistened. Pour into
a greased 8-by-8-inch pan and bake at 350 degrees for 30
minutes.
Yield: One eight-inch loaf.
Note: We telephoned various health food stores and were
unable to find a source for acorn meal. In the recipe for
acorn bread as printed, we think the preparation of the acorn
meal as outlined in step 1 is simplistic. Dried acorn meal
with the bitterness leached out is probably used in Indian
bread-making rather than the freshly ground meats of acorns.
0801 1755ped
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n302 2232 01 Aug 76
PM-ADVISORY 2dadd
UNDATED: a066
New York - Monarch - A scientist has finally discovered
the winter home of the Monarch butterfly. a009
New York - Claiborneacorns - Craig Claiborne reports, with
recipe, on cooking with acorns. a063, a064
Entertainment-Culture
Undated - Selwyn Raab reviews ''THE DEADLY INNOCENTS,''
a book by Muriel Gardiner. a058, a059
ny
Bayreuth, West Germany - Festival - The first unit of the
centennial Bayreuth festival ends. a039, a040
Business-Finance
Washington - Washington Business - The American ''middleman''
comes under direct legislative attack. a052, a053
Paris - Gold - The price of gold has declined and the American
view is that it is a goodthing. a035, a036
New York - Credit Markets - The Treasury's August refunding
seems a success. a004, a005
New York - Agriculture - The International Fund for Agriculture
is still short of its $1-billion target. a032
New York - Commodity Column - The quality of raw goods covered
by contracts is a commonly overlooked factor that determines
prices. a025, a026
New York - Personal Fiance - A look at the Social Security
System's application of the retirement test. a041, a042
nypt
For release Sunday, Aug. 8:
Undated - The New York Times best seller list. a011, a012
Undated - The Times paperback best seller list. a016
The following material is held:
Chicago - RACE. Moved July 28 as a063, a065
Montreal - RED SMITH COLUMN. Moved July 31 as a013, a014
Drumnadrochit, Scotland - SCOTLAND. Moved Aug. 1 as a047,
a048
ny
The following material is released:
New York - LATIN PRESS ANALYSIS. Moved Aug. 1 as a056, a057,
a090
0802 0131aed
***************
n102 2136 03 Aug 76
BC-PEOPLE IN BUSINESS 350
c.1976 N.Y. Times News Service
(UNDATED)-Stanley E. Shirk, awaiting hearings before a reluctant
Senate Banking Committee on his nomination as Comptroller
of the Currency, called on Sen. William Proxmire Tuesday
to schedule hearings to allow Shirk to have a chance to answer
charges of potential conflict of interest raised by his long
career as a banking specialist with an accounting firm.
Shirk said in a letter to Proxmire that he was certain his
responses ''will be more than adequate'' to answer the questions
to everyone's satisfaction.
''It is imperative that my integrity and qualifications
for office receive prompt scrutiny,'' Shirk declared. Proxmire,
the Wisconsin Democrat, is known to be reluctant to move
on Republican appointments so near to the election and last
Friday the Committee evaded Republican pressure to set a
hearing date.
Financial kickbacks and bribery are illegal in the mideast,
an American oil company official stressed Tuesday at a meeting
of the Joint Mideast American Business Conference being held
in Orono, Maine. James Knight, a vice president of the Arabian
American Oil Co., who is stationed in Saudi Arabia, advised
businessmen to make it clear when they start doing business
in the Mideast that they will not provide payoffs.
Another speaker at the conference, which attracted about
400 businessmen from the Middle East and the United States,
advised that it takes patience and research for an American
business to open trade with the Middle East. John S. Rogers,
a New York lawyer with offices in Kuwait, said that American
businessmen can function on their own in the Middle East
but suggested it was most practical for them to have a contact
or a marketing or trade agent.
0804 0035aed
- - - - - -
n106 2208 03 Aug 76
BC-ADVISORY 150
EDITORS - PICTURE SERVICE SUBSCRIBERS:
The following art is en route by mail:
Hunger - New York - According to a new study, the food deficits
in many poor tropical nations could be double those of the
crisis year 1974-75 in a decade. One photo illustrates. (A102
of 8-12)
DINNERWARE - New York - The new concept in dinnerware may
be ''less is enough.'' Three photos illustrate. (a047,049)
CLAIBORNE - Vegetables - New York - Craig Claiborne offers
recipes to take advantage of the harvest from summer gardens.
Two photos illustrate. (Will move later)
PERU - Lima - The Peruvian government, which came to power
eight years ago as a revolutionary experiment, appears to
be unraveling at the seams. One photo illustrates (a052,053)
HORSESHOES - Bristol, Pa. - Horseshow buffs from all over
the U.S. and Canada are here for the annual tournament and
convention. Two photos illustrate. (a096,a097
ALI - New York - Even out of the ring, Muhammad Ali finds
ways to add to his millions. He is now promoting a new line
of sheets and linens. One photo illustrates. (a095)
0804 0107aed
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n011 0752 04 Aug 76
BC-CLAIBORNE FOOD 4takes 1,800
Art en route to picture clients
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
''A garden is a lovesome thing, God wot!''
-Thomas Edward Brown (1830-1897)
NEW YORK - But weeding is a loathsome thing, and we do not
have a green thumb, God wot! If anything, we have what is
best described by our friends as a blight thumb. And yet
in midsummer we can revel in the delights of a garden, particularly
somebody else's, commercial or not.
The good things a garden provides are coming in full blast
- plump, shiny-skinned, purple eggplants, tomatoes fairly
bursting with goodness and gloriously green sweet peppers
regionally known as ''bell'' peppers because of their shape.
There are few things, to our mind, more gratifying than
vegetables, fresh from the soil, stuffed with a savory well-seasoned
meat filling. Recently we participated in a veritable orgy
of stuffed vegetables, an assortment of three served at the
same meal: lamb-stuffed eggplant; ham-and-rice-stuffed tomatoes;
and green peppers stuffed with a parsley and Italian sausage
filling.
Such dishes are not only delectable, they are also economical.
And, if possible, leftover stuffed vegetables are, to some
taste, more delectable the next day, hot or cold.
Ham and Rice Stuffed Tomatoes
6 firm, red, ripe tomatoes, about three to three and one-half
pounds
6 tablespoons butter
1/2 cup finely chopped onion
1 clove garlic, finely minced
1/2 cup finely chopped green peppers
1 pound cooked ham, ground, about three cups
2 cups cooked rice (see note)
2 eggs
1/2 cup heavy cream
Salt and freshly ground pepper to taste
1 teaspoon ground turermic
1/4 cup finely chopped parsley
1/4 cup fine, fresh bread crumbs.
1. Preheat oven to 425 degrees.
2. Cut away and discard the core from each tomato. Slice
the tomatoes in half to prepare them for stuffing. Cut out
a small portion from the center of each tomato half. Squeeze
the tomato halves gently to remove some of the seeds. Set
aside.
3. Melt two tablespoons butter in a skillet and add the
onion, garlic and green peppers. Cook until wilted.
4. Combine the ham, rice, eggs, cream, salt, pepper and
turmeric in a mixing bowl. Add the parsley and onion mixture.
Blend well.
5. Mound equal amounts of the filling on each tomato half.
Using the fingers, smooth the mounds of filling over.
6. Sprinkle with bread crumbs. Arrange the tomatoes on a
buttered baking dish. Melt the remaining butter and pour
it over the stuffed tomatoes. Bake 40 to 45 minutes or until
piping hot throughout and nicely browned.
Yield: 6 servings.
Note: Any leftover rice may be used for this recipe. It
is best made with a well-seasoned rice such as that which
follows.
(MORE)
0804 1052aed
- - - - - -
n034 1027 04 Aug 76
BC-CLAIBORNE FOOD Correction a011
Eds: To insert dropped lines in recipe for Sausage-Stuffed
Peppers, in 2d add a013, read ingredients after 1 cup finely
chopped parsley:
2 cups fine, fresh bread crumbs
2 eggs
salt and freshly ground pepper to taste
Pickup: 3-4 cup tomato sauce
0804 1319ped
***************
n012 0758 04 Aug 76
BC-CLAIBORNE FOOD 1stadd
NEW YORK: follows.
Baked Rice
2 1/2 tablespoons butter
2 tablespoons minced onion
1/4 teaspoon mined garlic
1 cup uncooked rice
1 1/2 cups chicken broth
2 sprigs parsley
1 sprig fresh thyme or 1/4 teaspoon dried thyme
1/2 bay leaf
1/8 teaspoon cayenne pepper or Tabasco to taste
1. Preheat oven to 400 degrees.
2. Melt one tablespoon of the butter in a heavy saucepan
and cook the onion and garlic, stirring with a wooden spoon,
until the onion is translucent. Add the rice and stir briefly
over low heat until all the grains are coated with butter.
3. Stir in the broth, making sure that there are no lumps
in the rice. Add the parsley, thyme, bay leaf and cayenne.
Cover with a close-fitting lid and place in the oven.
4. Bake the rice exactly 17 minutes. Remove the cover and
discard the parsley and thyme sprigs. Using a two-pronged
fork, stir in the remaining butter. If the rice is not to
be served immediately, keep covered in a warm place.
Yield: About two cups.
Lamb-Stuffed Eggplant
3 eggplants, about one pound each
1 tablespoon olive oil
1 cup finely chopped onion
1 clove garlic, finely ced
1/2 pound fresh mushrooms
Salt and freshly ground pepper to taste
1 pound ground lean lamb
1/4 teaspoon freshly grated nutmeg
3 tablespoons butter
4 tablespoons flour
2 cups heavy cream or use half milk and half cream
1 egg yolk
3/4 cup grated Gruyere cheese.
1. Preheat oven to 425 degrees.
2. Trim off and discard the stem end of the eggplants. Split
the eggplants in half lengthwise. Run a sharp knife around
the inside rim of each eggplant, holding the knife about
half an inch from the skin and making an incision about one
inch deep. Do not penetrate the skin. Score the eggplant
all over the cut surface. To do this, make diamond-shaped
patterns, using the knife to make the incisions, cutting
to within about half an inch of the skin.
3. Place the eggplants, skin-side down, on a baking sheet
and bake 30 minutes. Turn the eggplants, cut-side down, and
continue baking about 15 minutes or until the flesh is tender
and can be scraped out easily.
4. As the eggplant bakes, prepare the filling. Heat the
olive oil in a skillet and add the onion and garlic. Cook
until onion is wilted.
(MORE)
0804 1057aed
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n013 0802 04 Aug 76
BC-CLAIBORNE FOOD 2dadd
NEW YORK: wilted.
5. Chop the mushrooms or cut them into tiny cubes. Add this
to the onion-garlic mixture and sprinkle with salt and pepper.
Cook until the mushrooms give up their liquid. Continue cooking
until liquid evaporates. Add the lamb and cook, stirring
and cutting down withthe side of a kitchen spoon to break
up any lumps in the meat. Sprinkle with nutmeg and continue
cooking about five minutes.
6. Melt the butter in a saucepan and add the flour, stirring
with a wire whisk. When blended, add the cream, stirring
rapidly with the whisk. When blended and smooth, sprinkle
with salt and pepper.
7. Spoon half the cream sauce into the lamb mixture.
8. Using a spoon, scoop out the flesh of each eggplant shell,
leaving a shell about half an inch thick for stuffing. Chop
the flesh. There should be about two cups. Add this to the
lamb mixture. Blend well.
9. Spoon equal portions of the lamb mixture into the eggplant
shells. Place stuffed eggplant shells on a buttered baking
dish.
10. To the remaining cream sauce add the egg yolk, stirring
vigorously. Bring just to the boil, but do not boil.
11. Spoon equal portions of this mixture over the stuffed
eggplants and sprinkle with the cheese. Bake 40 to 45 minutes
or until piping hot throughout and nicely glazed.
Yield: 6 to 12 servings.
Sausage-Stuffed Peppers
6 large firm, unblemished green peppers
1 pound hot or sweet Italian sausages
2 cups finely chopped onion
1 clove garlic, finely minced
1 1/4 pounds fresh mushrooms, cut into tiny cubes or chopped,
about 3 1/2 cups
1 cup finely chopped parsley
2 cups fine, fresh ground pepper to taste
3/4 cup tomato sauce (see recipe)
3/4 cup grated Parmesan cheese.
1. Preheat oven to 425 degrees.
2. Split the peppers in half lengthwide. Remove and discard
the seeds. Cut away and discard the white veins inside the
pepper halves.
3. Remove the meat from the sausage skins. Discard the skins.
(MORE)
0804 1101aed
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n014 0806 04 Aug 76
BC-CLAIBORNE FOOD 3d add
NEW YORK: skins.
4. Add the sausage meat to a skillet. Do not add more fat.
Cook, stirring and cutting down with the side of a heavy
kitchen spoon to break up any lumps in the meat.
5. When cooked through, add the onion and garlic. Cook about
five minutes and add the mushrooms. Cook about two minutes
and spoon the mixture into a mixing bowl. Let cool slightly.
6. Add the parsley, bread crumbs, eggs, salt and pepper
to taste. Blend well. Spoon equal portions of the mixture
into the pepper halves. Smooth over.
7. Arrange the pepper halves in a buttered baking dish.
Spoon one tablespoon of tomato sauce on top of each half.
Sprinkle with cheese. Bake 40 to 45 minutes or until piping
hot throughout and nicely browned.
Yield: 6 to 12 servings.
Tomato Sauce
4 cups canned tomatoes, preferably the peeled imported Italian
kind
Salt and freshly ground pepper to taste
1/4 teaspoon sugar (optional)
2 tablespoons olive oil
1 clove garlic, finely minced
1 tablespoon fresh basil or 1 teaspoon dried
1/2 teaspoon dried, crushed oregano.
1. Empty the tomatoes with their liquid into a six-to-eight-quart
saucepan or a small, fairly deep skillet. Bring to the boil
and let the tomatoes cook until they are reduced to three
cups. If you want a thicker sauce, which is generally preferable,
let the tomatoes cook until they are reduced to two cups.
When ready, the sauce should not be watery. Remember that
this sauce must be stirred from the bottom and often or the
tomatoes might stick and burn. 2. Add salt and pepper to
taste and, if desired, sugar.
3. Heat two tablespoons of olive oil in a saucepan. Add
the garlic and cook for only a few seconds. Do not boil.
Add the tomato sauce and stir with a wire whisk until the
oil is thoroughly blended with the sauce. Add the basil and
oregano.
Yield: 2 to 3 cups.
0804 1105aed
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n120 2155 04 Aug 76
BC-MOVIE REVIEW 550
By RICHARD EDER
c.1976 N.Y. Times News Service
NEW YORK-Each time Clint Eastwood, in ''The Outlaw Josey
Wales'' kills some one, or is about to kill someone, or is
on the verge of some other major policy decision, he spits.
This is to establish the character.
Eastwood has established several pints of character by the
time he rides off into the sunset fully two hours and 17
minutes after the movie begins.
A number of other characters are established by devices
every bit as worn and dribbly.
A hard-luck but winsome Indian girl repeatedly gets knocked
off her feet or worse; a sneaky boatmbax,cringes and leers;
a spry old woman bustles about with a broom, shrills out
hymns and grabs a rifle to shoot marauders; a doe-eyed young
woman opens her eyes reindeer-size to convey fear, passion
or bashfulness; a young follower of the outlaw manages three
distinct and radiant deathbed scenes on one bullet hole.
''The Outlaw Josey Wales,'' which opened Wednesday at various
local theaters, is a soggy attempt at a post-Civil War western
epic.
Josey Wales, a peaceable Missouri has his farm burned
and his wife and child killed by Unionist freebooters. He
joins a gang of Confederate maurauders, goes through the
war - conveyed briefly by a montage of war shots - mows down
a platoon of Union soldiers and flees to Texas with a price
on his head and an array of vicious lawmen and bounty-hunters
after him.
It is a long exodus, in the course of which Wales kills
a great many people and, despite his contention that he wants
to travel alone, picks up a whole variegated convoy of stock
characters.
They are tedious companions on such a long trip, especially
because most of them - Paula Trueman as the old woman, Sondra
Locke as the do-eyed daughter, Sam Bottoms as Wales's dying
follower - overact beyond belief. Their lines don't help
them. ''Clouds are the dreams floating across the sky of
your mind,'' doe-eyes tells Wales.
Will Sampson, who played the Indian in ''One Flew Over the
Cuckoo's Nest,'' and another Indian in ''Buffalo Bill,''
does a blue-painted Navajo chieftain and gets to say, among
other things: ''Your words of death carry iron.'' Sampson
has specialized in displaced-Indian roles. As a real warrior
Indian he seems embarrassed.
Eastwood, as indicated earlier, doesn't act: he spits. He
is also the director.
The movie tends to muffle and sell short whatever points
it may be trying to make. There seems to be a ghost of an
attempt to assert the romantic individualism of the South
against the cold expansionism of the North. Every Unionist
is vicious and incompetent, whereas Wales, despite his spitting,
is really a perfect gentleman.
There is something cynical about this primitive one-sidedness
in what is not only a historical context, but happens also
to be our own historical context. To the degree a movie asserts
history, it should at least attempt to do it fairly.
There is one attempted rape, one real rape, some virtually
subliminal nudity and a lot of killing. None of it is very
graphic, but the combination probably accounts for the PG
rating.
0805 0054aed
- - - - - -
n302 2227 04 Aug 76
PM-ADVISORY 2dadd
UNDATED: a032
ENTERTAINMENT-CULTURE
UNDATED-Christopher Lehmann-Haupt reviews ''THE HAMLET WARNING,''
a book by Leonard Sanders and ''THE JIGSAW MAN,'' a book
by Dorothea Bennett. a069,a070
NEW YORK-MOVIE REVIEW-Richard Eder reviews the latest Clint
Eastwood shoot-'em-up, ''The Outlaw Josey Wales.''a120
NEW YORK--TV NEWS--''Not for Women Only,'' for Women Only,''
the syndicated daily series with Barbara Walters, will probably
be replaced by NBC in September. a115
FAMILY-STYLE
NEW YORK-Claiborne-Food-Craig Claiborne has some tips -
and recipes - on cooking vegetables. a011,a012,a013,a014,a034
PARIS-FASHION-Bernadine Morris continues coverage of the
Paris fashion showings. a071,a072
BUSINESS-FINANCE
NEW YORK-In the Market Place column, Bob Metz writes about
small investors and how they can select stocks.aa112,a113
UNDATED--People in Business include Wynne, director of the
Department of Applied Economics at Cambridge University.a119
WASHINGTON--Consumer Notes--Some advice concerning auto
warrantees and other tips for motorists. a020,a021
ny
NEW YORK-PEDDLERS-Both sidewalk peddlers and big time merchants
are dissatisfied - with business and each other. a022,a023
NEW YORK-PROFITS-Corporate profits are expected to rise
30 per cent over 1975. a050,a051
The following material is released:
Bangladore, India-BANGLADORE. Moved Aug. 4 as a061,a062,a093
For release Sunday, Aug. 8:
NEW YORK-DANCE. a007,a008
PARIS-GALLERY. VIEW. a035,a036
nypt
OBIT
LONDON-Lord Thomson of Fleet, the newspaper mogul Age 82.
a038,a044
0805 0126aed
***************
n033 1115 05 Aug 76
qiqqseqsfl
BC-CLAIBORNE CREPES Adv08 2takes 1000
FOR RELEASE SUN., AUG. 8
By CRAIG CLAIBORNE and PIERRE FRANEY
c.1976 N.Y. Times News Service
NEW YORK - The sale of the new crepe-making gadgets is undoubtedly
an index of the popularity of crepes in America today. Although
we like crepes as much as anyone, we prefer to use a handy-dandy,
old-fashioned, standard crepe pan, which has fulfilled its
function elegantly in French kitchens for, arbitrarily speaking,
the past hundred years. One of the best crepe dishes we know
is one we dined on a few short years ago aboard the S.S.
France before she was taken out of service. The crepes are
stuffed with veal and mushrooms and covered with a Mornay
sauce. The recipe is that of our valued friend, Henri Le
Huede, for many years in charge of that late, lamented vessel's
vast kitchen.
GOURMANDINES DE VEAU AU GRATIN S.S. FRANCE
(Crepes stuffed with veal and mushrooms)
8 slices scaloppine of veal, about three ounces each or
one and one-half pounds total
16 crepes (see recipe)
1 pound fresh mushrooms
1-4 cup heavy cream
Salt and freshly ground pepper
1-4 teaspoon grated nutmeg
6 tablespoons butter plus enough for greasing dish
6 cups Mornay sauce (see recipe)
3 tablespoons grated Parmesan cheese.
1. Place the scaloppine on a flat surface and pound lightly
with a flat mallet without breaking the meat. Cut each slice
in half.
2. Prepare the crepes and set aside.
3. Chop finely or grind the mushrooms and add them to a
saucepan or deep skillet. Cook, stirring frequently, without
adding any fat. Cook about 15 minutes. Add the cream, salt
and pepper to taste and nutmeg. Continue cooking, stirring
frequently, about five minutes longer.
4. Preheat oven to 450 degrees.
5. Sprinkle the veal pieces with salt and pepper.
6. Heat four tablespoons of butter in a skillet and cook
the veal quickly, about 30 seconds, on each side without
browning. Transfer the meat to a flat surface and spread
each piece with a tablespoon or so of the mushroom puree.
Roll each piece jellyroll fashion and wrap each roll in a
crepe.
7. Butter a baking dish lightly and spoon a little Mornay
sauce over the bottom. Arrange the stuffed crepes over the
bottom and spoon the remaining sauce over all. Sprinkle with
grated Parmesan cheese and pour two tablespoons melted butter
over all. Bake 25 to 30 minutes. Run the dish under the broiler
briefly and serve immediately.
Yield: eight servings.
(MORE)
0805 1413ped
***************
n034 1119 05 Aug 76
qiqqseqsfl
BC-CLAIBORNE CREPES Adv.08 1stadd
NEW YORK: servings.
CREPES
1 cup flour
2 eggs
Salt
1 1-2 cups milk
1 tablespoon melted butter plus enough to rub the pan.
1. Place the flour in a bowl and make a well in the center.
Add the eggs, stirring with a wire whisk. Add salt to taste.
Beat in half a cup of milk to make a smooth batter. Gradually
beat in the remaining milk. Stir in one tablespoon melted
butter and put the mixture through a fine sieve.
2. Rub the bottom of a seven-inch crepe pan with a piece
of paper toweling that has been dipped in melted butter.
Spoon enough of the batter into the pan to barely cover the
bottom of it. Quickly swirl the batter this way and that
until the bottom is evenly coated. Cook briefly until the
crepe ''sets'' and starts to brown on the bottom. Using a
spatula, turn the crepe and cook briefly on the other side
without browning. Turn onto wax paper. Continue making crepes
until all the batter is used.
Yield: Sixteen to 20 crepes.
MORNAY SAUCE
4 tablespoons butter
6 tablespoons flour
3 cups milk
Two-thirds cup heavy cream
Salt and freshly ground pepper
2 cups grated Gruyere or Swiss cheese
2 egg yolks
1-4 teaspoon ground nutmeg.
1. Melt the butter in a saucepan and add the flour, stirring
with a wire whisk. When blended, add the milk and cream,
stirring rapidly with the whisk. Season with salt and papper
to taste.
2. Add the cheese and let it melt. Bring to a boil.
3. Add the egg yolks, stirring rapidly with the whisk. Bring
just to a boil and remove from the heat. Stir in the nutmeg.
Yield: About five cups.
FOR RELEASE SUN. AUG. 8
0805 1417ped
***************
n036 1202 05 Aug 76
BC-ADVANCE SCHEDULE
EDITORS Attn Sunday Editors)
The following are for release Sunday, Aug. 8, and thereafter:
CULTURE
New York-Canaday-A critic's valedictory: John Canaday looks
back on the trends that have evolved in the 17 years he has
been art critic of The New York Times-1,200 (to come)
New York-Dance-A fresh wave of internationalism in the world
of dance-1,000. By Clive Barnes (moved 8-4)
New York-TV View-Sunshine and clouds on the current TV scene-900.
By John J. O'Connor (moved 8-3)
New York-TV News-Are you ready for more commercials?-800.
By Les Brown (moved 8-4; correction moved 8-5)
Paris-Gallery View-Uncovering the mysterious, unknown Louvre-
1,100. By John Russell (moved 8-4)
Bayreuth-Music-New Bayreuth ''Ring'' alarms the Old Guard-1,100.
By Harold C. Schonberg (moved 8-4)
Undated-Best Seller List (moved 8-1)
Undated-Paperback Best Sellers (moved 8-1)
(Walter Kerr and Vincent Canby are on vacation)
TRAVEL
New York-Travel Notes-The tollfree telephone number looms
ever larger in the travel business; other notes for tourists-1,000.
By John Brannon Albright (moved 8-3)
FOOD
New York-Claiborne-Crepes-Recipes by Craig Claiborne, with
Pierre Franey (moved 8-5)
SPORTS
New York-About Motor Sports-By Phil Pash (to come)
New York-Women in Sports-Profile of Nikki Tomlinson Franke,
a black athlete who has made it in one of the so-called ''elitist''
sports-600. By Lena Williams (moved 8-5)
FINANCE
Washington-Bermuda-The British have denounced the 1947 air
treaty reached in Bermuda and seek to impose limitations
on transatlantic flights. Paul Lewis checks on the developments-1,000
(to come)
Washington-Washington Report-Edwin L. Dale Jr. examines
the concept of zero-based budgeting, or sunset legislation-1,000
(to come)
By Edwin L. Dale Jr.
New York-Laurent-New York's Fashion Avenue, 7th Avenue,
reacts to St. Laurent's new look, crying ''cut taffeta''-1,000
(to come)
New York-Fin-Week-The shape of the economy this week (to
come)
New York-Markets in Review-How the stock markets fared this
week (to come)
New York-Highlights-Highlights of the past week in business
and finance (to come)
COLUMNS
Wicker and Sulzberger-both to come (will move on priority
basis as soon as available)
(James Reston and Russell Baker are on vacation)
Sports: Smith and Anderson-both to come (priority)
0805 1440ped
***************
n111 2118 05 Aug 76
BC-BOOK REVIEW 2takes 700
By ANATOLE BROYARD
c.1976 N.Y. Times News Service
THE EYE OF THE BEHOLDER. By Philip
Glazebrook. 254 pages. Atheneum. $7.95.
To choose an unpredictable partner is one of the antidotes
to the boredom that so often seems to set in between the
sexes. This is not as unpopular a choice as one would imagine:
many of us prefer anxiety to boredom. It is a more contemporary
feeling.
Unpredictability is often mistaken for spontaneity, until
one realizes that it is as much compulsion as washing one's
hands 50 times a day.
The unpredictable person is always washing his hands of
responsibility.
In ''The Eye of the Beholder,'' Amy Gunnis goes even further.
As Ned, the narrator, puts it: ''Her belief that life was
composed of 'adventures' was really an attempt to evade causality,
to avoid the consequences of her actions; it was a specious
hope that the structure of life is not an interconnected
framework but a succession of isolated incidents - a picaresque
novel of which she was the heroine.''
George Tilton, Ned's cousin, is one of those Englishmen
who still believes in the classical discomforts of tradition.
He has a passion not simply for order, but for social order.
The life of the landed gentleman is his religion. When he
goes to Scotland to shoot and gut deer, he is sacrificing
on the altar of his repressed sensuality.
When George marries Amy, it is as if he was installing an
Italian fountain to play in the courtyard of his forbidding
country house. For George, marriage to her is a more complicated
case of stalking the deer. It, or she, cannot be allowed
simply to run about as she pleases.
Pagan priests once practiced divination through the inspection
of animal entrails; this is how George intends, though he
is not aware of it, to use Amy. He will learn from her which
way the world is going.
If their marriage is to be consummated, in the deepest sense,
one of them must ruin the other. Amy enjoys the kind of freedom
that even the most militant women hesitate to talk about:
she is free because she is beyond the reach of love.
(more)
0806 0017aed
- - - - - -
n302 2220 05 Aug 76
PM-ADVISORY 2dadd
UNDATED: a097
Entertainment-Culture
New York - Movie Review - Richard Eder reviews ''Alpha Beta.''
a007
New York - Survive Review - Lawrence Van Gelder reviews
the movie ''Survive.'' a019
New York - Ballet Review - Clive Barnes reviews Rudi van
Dantzig's ''Monument for a Dead Boy.'' a055
Undated - Anatole Broyard reviews ''THE EYE OF THE BEHOLDER,''
a book by Philip Glazebrook. aa111,a112
Business-Finance
New York - In the Market Place column, Bob Metz writes about
Varo Inc., which will be listed on the big board this month.a109
Undated-- People in business include Henry Kaufman, general
partner of Salomon Brothers. a118
New York--On the labor scene, A.H. Raskin comments on mine
workers and the grievance process.a119,a120
ny
New York - Corporate Charity - Corporate donations to charity
declined from 1972 to 1974 despite the fact that profits
in the same period rose by 37.3 per cent. a031
New York - Manage - Formal suggestion systems are becoming
increasingly utilized by the bigger business concerns across
the country. a074,a076
The following material is released:
London - Phones. Moved Aug. 5 as a038,a039,a040,a043
Collinsville, Ill. - Indians. Moved Aug. 5 as a061,a062
For release Sunday, Aug. 8
New York - Claiborne-Crepes. a033,a034
New York - Women in Sports. a037
New York - Canaday. a042,a044,a045
nypt
For release Saturday, Aug. 7
Washington - Patents. a056,a057
0806 0119aed
***************
a070 0448 06 Aug 76
PM-Maritime Unions, 360
WASHINGTON (AP) - Thirty senators among those who last week voted
for a tax break for the maritime industry had received more than
$270,000 in campaign contributions from maritime unions since 1972,
Common Cause says.
A study by the self-described citizens lobby showed that seven
senators who received a total of $45,950 from maritime unions voted
against the tax break. An additional 15 who had received contributions
were absent and did not vote, the study said.
The tax break, which allows an investment tax credit for the
building of ships in the United States, was an amendment to an omnibus
tax bill. The Senate voted 55 to 23 against taking out the amendment.
According to the Common Cause study made public Thursday, senators
who voted to keep the tax break and have received maritime union money
included:
Russell Long, D-La., who has received $22,000; Hubert Humphrey,
D-Minn., $21,700; John Glenn, D-Ohio, $20,100; Alan Cranston,
D-Calif., $18,714; Robert Packwood, R-Ore., $13,000; Warren Magnuson,
D-Wash., $12,900; Thomas Eagleton, D-Mo., $12,800; Birch Bayh,
D-Ind., $12,500; Robert Morgan, D-N.C., $12,500; Henry Jackson,
D-Wash., $11,250; John Durkin, D-N.H., $10,500; J. Glenn Beall, R-Md.,
$10,000; Daniel Inouye, D-Hawaii, $10,000; Harrison Williams, D-N.J.,
$9,000; Ted Stevens, R-Alaska, $7,500.
Lloyd Bentsen, D-Tex., $7,375; Ernest Hollings, D-S.C., $7,200;
Clifford Case, D-N.J., $6,000; John Sparkman, D-Ala., $6,000; Richard
Stone, D-Fla., $6,000; Mark Hatfield, R-Ore., $6,000; Richard
Schweiker, R-Pa., $5,300; Robert Byrd, D-W.Va., $5,000; Herman
Talmadge, D-Ga., $5,000; Joseph Biden, D-Del., $4,000; Claiborne Pell,
D-R.I., $4,000; Frank Church, D-Idaho, $3,000; James Abourezk,
D-S.D.; $1,000; Wendell Ford, D-Ky., $1,000; and Jennings Randolph,
D-W.Va., $1,000.
The seven senators who got maritime contributions and voted against
the tax break were George McGovern, D-S.D., $15,000; Adlai Stevenson
III, D-Ill., $12,500; Dick Clark, D-Iowa, $7,000; Edward Kennedy,
D-Mass., $6,250; Gary Hart, D-Colo., $3,000; Jacob Javits, R-N.Y.,
$2,100; and Lowell Weicker, R-Conn., $100.
0750aED 08-06
***************
n040 1207 06 Aug 76
BC-ADVANCE SCHEDULE
EDITORS , Aug. 8, and thereafter:
CULTURE
New York-Canaday-A critic's valedictory: John Canaday looks
back on the trends that have evolved in the 17 years he has
been art critic of The New York Times-1,500 (moved 8-5)
New York-Dance-A fresh wave of internationalism in the world
of dance-1,000. By Clive Barnes (moved 8-4)
New York-TV View-Sunshine and clouds on the current TV scene-900.
By John J. O'Connor (moved 8-3)
New York-TV News-Are you ready for more commercials?-800.
By Les Brown (moved 8-4; correction moved 8-5)
Paris-Gallery View-Uncovering the mysterious, unknown Louvre-
1,100. By John Russell (moved 8-4)
Bayreuth-Music-New Bayreuth ''Ring'' alarms the Old Guard-1,100.
By Harold C. Schonberg (moved 8-4)
Undated-Best Seller List (moved 8-1)
Undated-Paperback Best Sellers (moved 8-1)
(Walter Kerr and Vincent Canby are on vacation)
TRAVEL
New York-Travel Notes-The tollfree telephone number looms
ever larger in the travel business; other notes for tourists-1,000.
By John Brannon Albright (moved 8-3)
FOOD
New York-Claiborne-Crepes-Recipes by Craig Claiborne, with
Pierre Franey (moved 8-5)
SPORTS
New York-About Motor Sports-News notes from the auto racing
circuit-700. By Phil Pash (moved 8-6)
New York-Women in Sports-Profile of Nikki Tomlinson Franke,
a black athlete who has made it in one of the so-called ''elitist''
sports-600. By Lena Williams (moved 8-5)
FINANCE
Washington-Bermuda-The British have denounced the 1947 air
treaty reached in Bermuda and seek to impose limitations
on transatlantic flights. Paul Lewis checks on the developments-1,000
(to come)
Washington-Washington Report-Edwin L. Dale Jr. examines
the concept of zero-based budgeting, or sunset legislation-1,500
(moved 8-6). By Edwin L. Dale Jr.
New York-Laurent-New York's Fashion Avenue, 7th Avenue,
reacts to St. Laurent's new look, crying ''cut taffeta''-1,000
(to come)
New York-Fin-Week-The shape of the economy this week (to
come)
New York-Markets in Review-How the stock markets fared this
week (to come)
New York-Highlights-Highlights of the past week in business
and finance (to come)
COLUMNS
Sulzberger (moved 8-6)
Wicker-to come (will move on priority basis as soon as available)
(James Reston and Russell Baker are on vacation)
Sports: Smith and Anderson-both to come (priority)
0806 1506ped
***************
n002 0641 07 Aug 76
BC-ADVANCE SCHEDULE
EDITORS Attn Sunday Editors)
The following are for release Sunday, Aug. 8, and thereafter:
CULTURE
New York-Canaday-A critic's valedictory: John Canaday looks
back on the trends that have evolved in the 17 years he has
been art critic of The New York Times-1,500 (moved 8-5)
New York-Dance-A fresh wave of internationalism in the world
of dance-1,000. By Clive Barnes (moved 8-4)
New York-TV View-Sunshine and clouds on the current TV scene-900.
By John J. O'Connor (moved 8-3)
New York-TV News-Are you ready for more commercials?-800.
By Les Brown (moved 8-4; correction moved 8-5)
Paris-Gallery View-Uncovering the mysterious, unknown Louvre-
1,100. By John Russell (moved 8-4)
Bayreuth-Music-New Bayreuth ''Ring'' alarms the Old Guard-1,100.
By Harold C. Schonberg (moved 8-4)
Undated-Best Seller List (moved 8-1)
Undated-Paperback Best Sellers (moved 8-1)
(Walter Kerr and Vincent Canby are on vacation)
TRAVEL
New York-Travel Notes-The tollfree telephone number looms
ever larger in the travel business; other notes for tourists-1,000.
By John Brannon Albright (moved 8-3)
FOOD
New York-Claiborne-Crepes-Recipes by Craig Claiborne, with
Pierre Franey (moved 8-5)
SPORTS
Orillia, Ont.-Orr-A visit with the vacationing hockey millionaire,
Bobby Orr-1,100. By Robin Herman (moved 8-6)
New York-About Motor Sports-News notes from the auto racing
circuit-700. By Phil Pash (moved 8-6)
New York-Women in Sports-Profile of Nikki Tomlinson Franke,
a black athlete who has made it in one of the so-called ''elitist''
sports-600. By Lena Williams (moved 8-5)
FINANCE
Washington-Bermuda-The British have denounced the 1947 air
treaty reached in Bermuda and seek to impose limitations
on transatlantic flights. Paul Lewis checks on the developments-1,200
(moved 8-6)
New York-CAB (With Bermuda)-Why the international air transport
agreement needs revision-1,200. By Andreas F. Lowenfeld (moved
8-6)
Washington-Washington Report-Edwin L. Dale Jr. examines
the concept of zero-based budgeting, or sunset legislation-1,500
(moved 8-6). By Edwin L. Dale Jr.
New York-Laurent-New York's Fashion Avenue, 7th Avenue,
reacts to St. Laurent's new look, crying ''cut taffeta''-800,
By Lawrence C. Levy (moved 8-6)
Paris-Franchise (With Laurent)-Behind the fashion hoopla,
it's all business-700. By Andreas Freund (moved 8-6)
New York-Fin-Week-The shape of the economy this week (moved
8-6)
New York-Markets in Review-How the stock markets fared this
week (moved 8-6)
New York-Highlights-Highlights of the past week in business
and finance (moved 8-6)
0807 0940aed
***************
n012 0832 13 Sep 76
BC-CLAIBORNE-FUDGE 2takes 800
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
NEW YORK - A letter recently surfaced on our desk from a
reader who said that she had never found a recipe for fudge
candy to suit her fancy. We therefore print the following
with the aspiration that it fulfills her need.
CHOCOLATE FUDGE
2 ounces (2 squares) semisweet chocolate
2 cups superfine sugar
two-thirds cup heavy cream or milk
2 tablespoons light corn syrup
2 tablespoons butter
1 teaspoon pure vanilla extract
1. Cut the chocolate into small bits so that it will melt
more rapidly.
2. Combine the chocolate, sugar, cream and corn syrup in
a saucepan and let simmer until sugar is dissolved. Continue
cooking, stirring frequently from the bottom, until the syrup
reaches a temperature of 236 degrees on a candy thermometer.
This is the ''soft ball'' stage, which is to say that a little
of the syrup dropped into a basin of very cold water will
form a soft ball that will flatten on removal.
3. Remove the saucepan from the heat and add the butter,
without stirring. Let the candy cool to lukewarm (100 degrees)
and add the vanilla. Beat with a wooden spoon until the fudge
loses its satiny look and a small amount spooned on to a
plate will hold its shape. Pour the candy into lightly buttered
pans.
4. Let cool to room temperature and cut into squares.
Yield: About three dozen one-inch squares.
''We have just returned from a trip throughout Italy,''
another reader writes, ''and one of the dishes we liked best
was a spiral-shaped pasta dish we dined on in a small restaurant
across the Tiber River in Rome. It was made with a cream
sauce and contained chicken, ham, mushrooms and, of all odd
things, slivers of pickles. Have you ever heard of such a
dish?''
It so happens that we have sampled that or a similar dish
in our kitchen as prepared by a chef from Montecatini, who
visited us a couple of years ago. The name of the spiral-shaped
pasta is fusilli, and it is available where imported pastas
are sold. Conceivably it is also made by American firms.
Any tubular pasta could be substituted for fusilli.
FUSILLI LA PACE
1-2 chicken, about 1 1-4 pounds
Chicken broth to cover
1-4 pound cooked ham
1-4 pound cooked smoked tongue
6 small sour pickles (preferably imported French cornichons,
available in specialty food shops)
1-4 pound mushrooms
Lemon juice
3 tablespoons butter
Salt to taste
Freshly ground pepper to taste
4 cups heavy cream
1 pound fusilli
(MORE)
0913 1132aed
***************
n013 0837 13 Sep 76
BC-CLAIBORNE-FUDGE 1stadd
NEW YORK: fusilli
1. Place the chicken in a saucepan and add water or chicken
broth to cover. Add salt to taste. Bring to the boil and
simmer until the chicken is tender, 20 to 30 minutes. Let
cool.
2. Cut the ham into thin (julienne) slivers. There should
be about three-fourths to one full cup.
3. Cut the tongue into similar slivers. There should be
about three-fourths to one cup.
4. Remove the skin and bone from the chicken and discard.
Cut the chicken into julienne slivers. There should be about
one cup.
5. Cut the pickles into thin slivers. There should be about
two tablespoonsful.
6. Thinly slice the mushrooms. There should be about two
cups.
7. Heat one tablepoon of butter in a skillet and add the
mushrooms. Sprinkle with a little lemon juice, salt and pepper,
and cook until wilted.
8. In a large, heavy saucepan heat two tablespoons of butter
and add the ham and tongue. Cook, stirring occasionally,
about three minutes. Add the chicken and cook about two minutes.
Stir in the pickles and mushrooms. Add the cream and cook
over high heat, stirring frequently with a wooden spoon about
15 minutes. Add salt and pepper to taste.
9. Cook the fusilli in salted boiling water to the desired
degree of doneness and drain immediately. Add the cream sauce
and toss. Serve immediately.
Yield: Eight to 12 servings.
Madeline Barbara of Manhattan would like a bit of clarification
concerning the ingredients for marinade, which is to say
variously seasoned liquids used to flavor raw meats, poultry
and fish.
''In a recent conversation,'' she wrote, ''the question
of what is a marinade came up. My friend stated that if a
mixture does not contain vinegar it is not a marinade. Webster's
defines marinade as 'an acidic sauce in which meat, fish
or a vegetable is soaked to enrich its flavor or tenderize
it.' I understand acidic to mean vinegar or lemon juice.''
Although marinades do, on occasion, contain an acid ingredient
such as vinegar or lemon juice, these are not essential in
the basic definition of a marinade. A typical marinade for
meats, including game, is red wine plus such seasonings as
chopped onion, celery, garlic, carrots, peppercorns, thyme,
bay leaf, parsley, cloves, salt and so on. On the other hand,
the marinade we prefer for game does contain just a trace
of red wine vinegar, which is boiled briefly with the spices
before adding to the meat.
0913 1137aed
***************
n031 1016 15 Sep 76
BC-CLAIBORNE-CHEFS 2takes 800
(FAMILY-STYLE)
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
NEW YORK - It looked for all the world like a cooking marathon
but it was in truth just another day in the life of the Migliucci
family. The only difference was, on this day they were doing
it for pleasure. They were cooking a dinner for 20, which
included themselves, their family and friends.
The Migliuccis - Mario, the father; Clemente, the brother,
and Joseph, the son and nephew - are hprincipals in the
kitchen at Mario's Restaurant in the Bronx. We had heard
that it has one of the best Neapolitan-style kitchens in
the area and that they are famous for, among other things,
their spiedini alla romana, a stacked version of mozzarella
in carrozza, which is to say a deep-fried, batter-coated
sandwich made with slices of mozzarella cheese between bread,
served hot and crisp with an anchovy sauce. The kind of dish,
we reflected, the thought of which can trigger salivation.
We visited the Migliuccis on two occasions and what we found
was much to our liking. First-rate, unpretentious but adventurous
Neapolitan cookery, a trifle more robust than they would
have it in the North.
In our presence the chefs prepared an impressive array of
dishes, accompanied by an assortment of cheeses, both fresh
and aged, plus various salamis and breads. The menu for the
day would include a selection, extravagant in number, or
such things as a lighter-than-air potato gnocchi; the spiedini
with anchovy sauce; striped bass marechiare with clams and
mussels; fillet of beef scallopine with marsala and mushroom
sauce; stuffed clams; octopus salad; assorted pastas with
three tomato sauces; and a ricota cheesecake.
Octopus Salad
4 or 5 baby octopus, about five pounds
5 cloves garlic
2 cups finely chopped celery
15 pitted California black olives
1/2 cup olive oil
8 to 12 tablespoons lemon juice, according to taste
Salt to taste
Freshly ground pepper to taste
1 teaspoon red pepper flakes
one-third cup finely chopped parsley
1 tablespoon fresh basil leaves, snipped with scissors,
or use one teaspoon dried.
1. Have a fish dealer prepare the octopus for cooking.
2. Bring a large quantity of water to the boil and add the
octopus, one or two at a time. When the water returns to
the boil remove the octopus and cool briefly. Return the
octopus to the boiling water, let the water return to the
boil and remove. Let cool briefly. Repeat this one more time.
Cook all theoaopus in the same fashion and let cool.
3. Bring another large quantity of water to the boil and
add salt to taste. Add all the octopus and simmer 20 to 40
minutes or until the octopus are tender. Cooking time will
depend on the size and age of the octopus. When the octopus
are tender, drain them and chill under cold running water.
4. Cut off and discard any non-fleshy parts of the octopus
if there are any. If the ''beak,'' a plasticlike small ball,
is in an octopus, remove and discard it.
5. Cut the octopus into bite-size pieces. There should be
about five cups.
6. Place the octopus pieces in a bowl and add the remaining
ingredients. Toss to blend and let stand an hour or longer
before serving.
Yield: 12 or more servings.
(MORE)
0915 1316ped
- - - - - -
n070 1603 15 Sep 76
BC-CLAIBORNE-CHEFS-Correction (a031,a032)
In CLAIBORNE-CHEFS (a031) to correct garbles make steps
2 and 3 of the Octopus Salad read:
2. Bring a large quantity of water to the boil and add the
octopus, one or two at a time. When the water returns to
the boil remove the octopus and cool briefly. Return the
octopus to the boiling water, let the water return to the
boil and remove. Let cool briefly. Repeat this one more time.
cook all the octopus in the same fashion and let cool.
3. Bring another large quantity of water to the boil and
add salt to taste. Add all the octopus and simmer 20 to 40
minutes or until the octopus are tender. Cooking time will
depend on the size and age of the octopus. When the octopus
are tender, drain them and chill under cold running water.
Pickup: 4. Cut off and discard etc.
In next recipe, Striped Bass Marechiare, make the last ingredient
read: 3/4 cup fresh or bottled clam juice (sted of 1/2 cup).
0915 1902ped
***************
n032 1026 15 Sep 76
BC-CLAIBORNE-CHEFS 1stadd
NEW YORK: servings.
Striped Bass Marechiare
2 fillets of striped bass with skin left on, about four
pounds
Flour for dredging
Oil for deep frying
12 cherrystone clams
12 well-cleaned, large mussels
2 cups crushed imported tomatoes
4 cloves garlic, finely slivered
1 tablespoon finely chopped parsley
Salt to taste
Finely ground pepper to taste
2 tablespoons snipped fresh basil leaves or one teaspoon
dried
1/2 cup salad oil
1/2 cup fresh or bottled clam juice.
1. Cut each fillet crosswise into eight pieces of approximately
equal size. Coat the eight pieces of fish in flour.
2. Heat the oil and when it is hot but not smoking add the
fish pieces. This may have to be done in two steps. Deep
fry for six or seven minutes. The pieces should not be thoroughly
cooked but half cooked. Drain on towels.
3. Arrange the pieces of fish in one layer in a baking dish.
Arrange the clams and mussels around the fish. Spoon the
crushed tomatoes over the fish and sprinkle with garlic and
parsley, salt, pepper and basil. Sprinkle with oil. Cover
and simmer on top of the stove about five minutes. Sprinkle
with clam juice. Continue simmering about 20 minutes or longer
or until fish flakes easily when tested with a fork.
Yield: Eight servings.
Gnocchi di Patate
3 large potatoes, preferably Idaho potatoes, about one and
three quarter pounds
Salt to taste
2 egg yolks
1 3/4 to 2 cups flour
6 tablespoons melted butter, optional
Grated parmesan cheese optional
2 cups filetti de pomodoro sauce
Fresh ground black pepper.
1. Place the potatoes in a kettle and add cold water to
cover. Add salt to taste and bring to the boil. Simmer until
the potatoes are tender but not mushy. Drain and let cool.
2. Peel the potatoes. Put them through a ricer, or food
mill. Or put them through a meat grinder using the medium
blade. Add egg yolks and blend well.
3. Scoop the flour onto a flat surface. Start kneading the
potatoes adding the flour gradually. Add only enough flour
to make a firm, soft and delicate dough. If too much flour
is added they become tough when cooked. Knead thoroughly,
then shape the dough, rolling with the palms to make a thick
sausage shape about 11 or 12 inches long. Using a knife or
pastry scraper cut the roll into 11 equal slices. Roll each
slice into a long cigar shape. Cut each cigar into 18 or
19 pieces. These pieces will resemble miniature pillows.
Flour the pieces and set aside until ready to cook.
4. Drop the pieces of dough, half of them at a time, into
a large quantity of boiling salted water and let cook until
they rise to the surface. Drain quickly and chill under cold
running water. Drain well.
5. When ready to serve, drop the pieces once more into a
large quantity of boiling salted water. When they float the
second time, drain them and return them to pot. Add the melted
butter and cheese, if desired. Add the sauce and sprinkle
with pepper. Serve with additional sauce on the side.
Yield: Six or more servings.
0915 1325ped
***************
n021 0937 16 Sep 76
qiqqseqsfl
BC-CLAIBORNE CHOPS Adv19 3 takes 900
FOR RELEASE SUN. SEPT. 19)
By CRAIG CLAIBORNE with PIERRE FRANEY
c.1976 N.Y. Times News Service
NEW YORK - We have a special liking for foods that adapt
themselves to a multitude of flavors and seasonings, and
pork chops most assuredly fall into that category. They have
a chameleonlike capacity for changing flavor in skillet or
casserole to agree with other foods - tomatoes and peppers,
or a good brand of mustard combined with those green peppercorns
that have become so popular within the past few years, or
apples flamed with Calvados. These three combinations are
the essence of the recipes outlined here. The pork and apple
dish is from Normandy; the pork, tomato and pepper dish,
adapted from Mexico, and the chops with mustard, a basically
French concept.
PORK CHOPS NORMANDY STYLE
6 one-inch loin pork chops, about one-half pound each
Salt and freshly ground pepper
3 firm, not too sweet, cooking apples, about one pound
1 tablespoon butter
1 tablespoon finely chopped shallots
3 tablespoons Calvados (French apple brandy) or other applejack
3-4 cup heavy cream.
1. Trim the chops of excess fat, but leave a rim of fat
about half an inch thick. Sprinkle the chops with salt and
pepper to taste.
2. Peel the apples and slice into halves. Remove the stems
and core. Cut the apple halves into quarters, then into eighths.
Set aside.
3. Heat a heavy skillet large enough to hold the chops in
one layer. Add the chops fat side down. This will grease
the skillet sufficiently so that more fat will not be necessary
for cooking. Cook the chops six to eight minutes or until
nicely browned on one side. Turn them and continue browning
on the other side for about eight minutes. The chops should
cook 20 to 25 minutes in all. Remove the chops and keep them
warm. Pour off the fat from the skillet.
4. Heat the butter in the skillet and add the apple wedges.
Cook, shaking the skillet, for about two minutes. Add the
shallots and cook briefly. Add the Calvados and cook briefly.
Add the cream and bring to the boil for about one minute.
Add salt and pepper to taste. Place the chops on a hot platter
and pour the hot sauce over all.
Yield: Six servings.
(MORE)
0916 1237ped
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n022 0941 16 Sep 76
qiqqseqsfl
BC-CLAIBORNE CHOPS Adv19 1stadd
NEW YORK: servings.
PORK CHOPS WITH MUSTARD AND GREEN PEPPERCORN SAUCE
8 center-cut pork chops, about one-half pound each
Salt and freshly ground pepper
1-2 cup flour
1 teaspoon paprika
1 tablespoon peanut, vegetable or corn oil
two-thirds cup finely diced carrots
two-thirds cup finely diced onion
1 clove garlic, finely chopped
1 bay leaf
1 sprig fresh thyme or 1-2 teaspoon dried
1 cup dry white wine
1 cup chicken broth
1 tablespoon imported mustard such as Dijon or Dusseldorf
1 tablespoon green peppercorns
2 tablespoons capers
1 tablespoon finely chopped parsley.
1. Sprinkle the chops on both sides with salt and pepper
to taste. Blend the flour and paprika and dredge the chops
with the mixture.
2. Heat the oil in a heavy skillet and brown the chops on
both sides, about five minutes to a side.
3. Pour off the fat from the skillet and sprinkle the chops
with the carrots, onion and garlic. Add the bay leaf and
thyme. Add the wine and chicken broth and cover. Cook over
low heat for about one hour.
4. Remove the chops. Stir the mustard into the pan drippings.
Bring exactly to the boil, but do not boil. Add the peppercorns,
capers and parsley. Serve hot over the chops.
Yield: Eight servings.
PORK CHOPS a la MEXICAINE
6 loin pork chops, about one and one-half inches thick,
weighing almost one-half pound each
Salt and freshly ground pepper
3 cups chopped onions
2 tablespoons finely chopped garlic
2 tablespoons chili powder
8 cups red or green sweet (bell) peppers, cored, seeded
and cut into strips
2 cups imported canned tomatoes, drained and put through
a food mill, blender or food processor
2 or 3 chipotle chilies, available canned in Spanish markets
(see note), optional.
(MORE)
0916 1241ped
***************
n023 0944 16 Sep 76
qiqqseqsfl
BC-CLAIBORNE CHOPS Adv19 2ndadd
NEW YORK: optional.
1. Sprinkle the chops on both sides with salt and pepper
to taste.
2. Use one or two heavy skillets. Do not add grease, but
run the fat side of the chops around in the skillet to grease
it. Add the chops and cook about 10 minutes or until golden
brown on one side. Turn and cook about five minutes longer.
Distribute the onions and garlic around and between the chops.
Let onions and garlic wilt briefly, then sprinkle chops with
chili powder.
3. Scatter the peppers on top and add the tomatoes. Add
the chilies and cover. Cook about one hour and add salt and
pepper to taste. Cover once more and cook 15 minutes longer
or until the chops are tender.
4. Remove the chops to a hot platter and keep warm. Tilt
the skillet and, using a large spoon, skim off most of the
surface fat. Serve the remaining sauce separately or on top
of the chops. Serve, if desired, with cumin rice.
Yield: Six servings.
Note: Chipotle chilies are widely available in Spanish and
Mexican markets in metropolitan areas. They have a distinctly
smoky flavor and add much to the taste of this dish.
(FOR RELEASE SUN. SEPT. 19)
0916 1244ped
***************
n009 0759 20 Sep 76
BC-CLAIBORNE-FOOD 600
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
NEW YORK - A few Sundays ago we printed an assortment of
recipes calling for homemade aspic. The aspic was made with
a fresh broth such as chicken or fish to which crushed egg
shells and egg whites are added before simmering and straining.
We subsequently heard from a reader in Stony Brook, Long
Island, N.Y., who stated that the recipe ''really blew my
mind.''
''You gave the recipe for aspic,'' she said and asked if
we were really serious about ''crushing an egg shell into
the preparation.'' She adds that she has been in a ''culinary
dither'' ever since.
Indeed, we were serious in adding the crushed egg shell.
Egg whites and egg shells are traditional ingredients for
clarifying soups and aspics. The egg whites and shells tend
to absorb the foreign elements in broths that make them cloudy.
We might add that ground raw meat and chopped vegetables
such as leeks and celery are also used, along with egg whites
and egg shells, in clarification of consommes. The blood
of the raw meat has a clarifying effect as well. We will
leave the reasons for such chemical reactions to the savants.
In a recent discourse on creme fraiche, which we described
as a rich, thickened, slightly sour-tasting form of heavy
cream, particularly suited to fruits and numerous desserts,
we offered a formula sent to us by a reader in which she
prepared the food by adding a bit of yogurt to heavy cream
and letting it stand until thickened.
It elicited a comment from Lillian Lilien of Piscataway,
N.J., who expressed a preference for an earlier formula for
making the dish that we had quoted from Simone Beck, the
cookbook author.
That recipe, she stated, holds up from two to three weeks
after it is refrigerated. The recipe calls for one cup of
heavy cream combined in a screw-top jar with one tablespoon
of buttermilk. This combination is shaken for a minute and
left to stand at room temperature for 24 hours. It is then
refrigerated for 24 hours before using.
Mrs. Lilien added that she had borrowed an idea from a commercial
producer of creme fraiche, which, when available, costs,
incidentally, more than $5 a pint. For desserts, she combines
a quarter cup of home-made creme fraiche with three-quarters
of a cup of fresh heavy cream. She blends this with half
a teaspoon of vanilla and a bit of sugar to taste.
About a year ago we were the happy recipient of a smart-looking
ceramic glass jar containing a pint or so of solidified,
clarified butter.
The friend who gave it to us stated that it was homemade
ghee and advised us to use it whenever we cooked Indian style.
We discussed ghee recently with another acquaintance, who
also stated categorically that ghee was the fat always used
in Indian kitchens.
We pursued the subject through the index of the book on
Indian cookery to which we most often make reference, Madhur
Jaffrey's ''An Invitation to Indian Cooking'' (Alfred A.
Knopf, 1973), and we quote from it as follows:
''There is a slight misconception even among knowledgeable
Americans, which is that most Indian food is cooked in ghee,
and that ghee is clarified butter. Actually, there are two
kinds of ghee. The usli ghee or 'real ghee' is indeed clarified
butter, but if you consider India as a whole, it is very
rarely used.
''In a nation where milk and butter are luxuries, cooking
in usli ghee for the masses is unthinkable. Most people keep
a small jar of usli ghee in their kitchen and use it occasionally
on chapatis or dal, for cooking special dishes, or for religious
and medicinal purposes.
''The other ghee, the one that is most commonly used, is
made of various oils and is what is called vegetable shortening
in America. It is sold under various brand names - Dalda
and Rath being the most popular - and can be purchased in
large cans. In my own family we always used this vegetable
ghee because my father insisted that usli ghee was too rich
for a daily diet.''
0920 1059aed
***************
n054 1446 22 Sep 76
BC-CLAIBORNE-VEAL 2takes Addatend 800
(Art enroute to picture clients)
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
WATERTOWN, Wis. - Veal is without question the most misunderstood
of all meats consumed in America.
When we were very young, a couple of light years back, and
living in a hamlet of the rural South, it was our supremely
unsophisticated pleasure to rush after school to a small
lunchcounter establishment and indulge our taste buds in
what was listed on the menu as a chicken salad sandwich.
To a child's palate, it was lip-smacking good.
We have thought of this often over the years, for it was
the custom of a few local epicures to smirk and declare,
''The filling for those sandwiches is no more chicken than
rabbit. They's made with veal.''
The reason for pondering the sandwich, and that reaction,
is simple. As we grew older, we learned that quality veal
was one of the great delicacies of the food world. And costly.
For years we have presumed that veal was veal and that was
that. Today, we realize that ersatz ''chicken'' of our youth
was inexpensive, poor quality veal or what veal producers
refer to as country veal.
We came to Wisconsin recently for, among other reasons,
an opportunity to discuss the fine points of veal with Art
Groenevelt, one of the leading peoducers of select veal in
America. He is the president of Provimi, a concern that produces
feed for the more than 170,00 whose yield bears the
Delft Blue-Provimi label. Perfect veal, he observed, has
a white-pink color and a tender, but not too soft, texture.
Groenevelt stated that in his book, the word ''calf'' should
be stricken from the lexicon where select veal is concerned.
He said, ''Some calves can legally be sold as veal although
their meat may be the color of fire engine red,'' a color
that he looks down on with infinite disdain where the flesh
of calves is concerned.
The executive, 42 years old and born in the Netherlands,
states that veal consumption in America is almost negligible,
compared to that of Europe.
Beef consumption in this country averages out to about 116
pounds per person per year. By contrast, veal consumption
averages out to less than two pounds per person, and that
takes into account all kinds of veal, no matter what the
color or quality of the meat. The consumption of select veal
in this country is infinitesimally small.
Groenevelt noted that there are generally four kinds of
veal sold in the United States. Bob veal, produced from calves
less than a week old when marketed, is, he says, a pale in
color and soft in texture. Grain-fed veal, from calves several
weeks old, generally lacks, according to Groenevelt, a creamy
pink color. Country veal comes from calves whose diet includes
milk and grass. He noted that this veal ''can be excellent
at the beginning of the summer when calves are very young.''
(MORE)
0922 1745ped
***************
n026 0919 27 Sep 76
BC-CLAIBORNE 2takes 800
(Food column)
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
NEW YORK - There is a certain nostalgia about candy-making
in the home, a pasttime that was popular before the advent
of television and calorie-counting.
Following an article with details for fudge-making, we received
a generous letter from Barbara Welch of Newport, R.I., offering
us two candy recipes. One was for divinity, which, during
our childhood, we thought was quite possibly conceived in
heaven.
''Your recipe for fudge is about the same as mine,'' Mrs.
Welch wrote. ''Sixty years ago, when I first learned to make
candy, we never had thermometers, however, so I always undercooked
it a bit below the soft ball stage (112 to 115 degrees centigrade).
Then, with two teaspoons, I was able to make it into individual
bonbons.
''My recipe for divinity, made with two syrups, is enclosed.
I never ever have seen it published. Very often I used black
walnuts in it.''
DIVINITY
3 cups sugar
two-thirds cup water
1/2 teaspoon salt
3 egg whites
1 cup dark Karo syrup.
1.Combine the sugar, water and salt in a saucepan and bring
to the boil. Cook until a few drops crackle when added to
cold water.
2. Have the Karo syrup ready to heat in another saucepan.
3. Beat the egg whites until stiff and when the sugar syrup
is ready, remove it from the heat and place the Karo syrup
on to boil.
4. Immediately start adding the sugar syrup gradually to
the egg whites while beating constantly. Scrape the mixture
into the bowl of an electric beater. Start beating.
5. Test the Karo syrup. Heat until it spins a thread, that
is to say when the syrup spins a two-inch thread when dribbled
from a fork or spoon, start adding this syrup to the meringue,
beating constantly on high speed. Use two teaspoons to shape
the candy into individual servings. If the mixture gets too
thick to work with, add a few drops of water.
Yield: Three to four dozen, depending on size.
Mrs. Welch also provided a recipe for a chocolate-flavored
candy, called cupidons.
(MORE)
0927 1218ped
**********
n023 0850 29 Sep 76
BC-CHEFS 2takes 900
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
BRUSSELS - If you were to ask the average restaurant enthusiast
in the United States where on the map he would situate a
restaurant called Comme Chez Soi, he might hazard a guess
putting it in the heart of Paris or the South of France.
Actually, it is neither. It is one of Belgium's culinary
treasures and it is in a small former private residence in
a small plaza in the heart of Brussels.
Heaven knows, Comme Chez Soi and its chef-proprietor, Pierre
Wynants, are not unknown to connoisseurs on the Continent.
Pierre Brasseur, Victor Emanuel and Winston Churchill dined
there. Jean Cocteau signed his name with a ''souvenir bien
amicale.'' And Jacques Brel wrote of the restaurant's kitchen:
''It is the most beautiful chanson of cooking that can exist
in Belgium.''
Monday night, several great chefs and restaurant owners
of Europe testified by their presence that is was worth a
detour. The occasion was the 50th anniversary of the restaurant's
founding, and a more distinguished roster of gastronomic
geniuses will rarely be assembled.
There was Jean-Claude Vrinat, proprietor of Taillevent in
Paris, and Jean-Pierre Haeberlin of the treasured Auberge
de l'Ill in Illhauesern, Alsace. Pierre Troisgros of the
restaurant that bears his family name in Roanne, France,
was there. So was Paul Bocuse, whose name is synonymous with
the restaurant in Lyon. Roger Verge of the Moulin de Mougin
in the South of France was in evidence, and paying homage
from Brussels itself were Marcel Kreusch (whose retaurant,
Villa Lorraine, has three stars in the Guide Michelin) and
Pierre Romeyer, the ebullient, much talented chef-patron
of Chez Romeyer.
(MORE)
0929 1149aed
**********
n023 0850 29 Sep 76
BC-CHEFS 2takes 900
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
BRUSSELS - If you were to ask the average restaurant enthusiast
in the United States where on the map he would situate a
restaurant called Comme Chez Soi, he might hazard a guess
putting it in the heart of Paris or the South of France.
Actually, it is neither. It is one of Belgium's culinary
treasures and it is in a small former private residence in
a small plaza in the heart of Brussels.
Heaven knows, Comme Chez Soi and its chef-proprietor, Pierre
Wynants, are not unknown to connoisseurs on the Continent.
Pierre Brasseur, Victor Emanuel and Winston Churchill dined
there. Jean Cocteau signed his name with a ''souvenir bien
amicale.'' And Jacques Brel wrote of the restaurant's kitchen:
''It is the most beautiful chanson of cooking that can exist
in Belgium.''
Monday night, several great chefs and restaurant owners
of Europe testified by their presence that is was worth a
detour. The occasion was the 50th anniversary of the restaurant's
founding, and a more distinguished roster of gastronomic
geniuses will rarely be assembled.
There was Jean-Claude Vrinat, proprietor of Taillevent in
Paris, and Jean-Pierre Haeberlin of the treasured Auberge
de l'Ill in Illhauesern, Alsace. Pierre Troisgros of the
restaurant that bears his family name in Roanne, France,
was there. So was Paul Bocuse, whose name is synonymous with
the restaurant in Lyon. Roger Verge of the Moulin de Mougin
in the South of France was in evidence, and paying homage
from Brussels itself were Marcel Kreusch (whose retaurant,
Villa Lorraine, has three stars in the Guide Michelin) and
Pierre Romeyer, the ebullient, much talented chef-patron
of Chez Romeyer.
(MORE)
0929 1149aed
***************
n037 1104 30 Sep 76
qiqqseqsfl
BC-CLAIBORNE-FRANEY Adv03 2takes
FOR RELEASE SUN. OCT. 3
By CRAIG CLAIBORNE with PIERRE FRANEY
c.1976 N.Y. Times News Service
NEW YORK - For years we have pondered the name of one of
the most famous chicken dishes served in Europe. It is called
pollo pepitoria, or chicken pepitoria, and is a specialty
of Le Provencal restaurant in Juan les Pins in the Alpes-Maritimes,
in France. Only recently did an acquaintance unravel this
mystery. ''The name stems from pepitas, the Spanish word
for pumpkin seeds,'' he explained. The confusion, we suppose,
lay in the fact that the dish, more often than not, is made
with almonds rather than pumpkin seeds. We have tried it
with pumpkin seeds, which are available in health food stores,
as well as with almonds, and either way it is delectable.
So are the two other chicken recipes printed here, both saute
dishes - one made with potatoes, the other with mushrooms
and rosemary.
Pollo pepitoria
(Chicken pepitoria)
2 two-and-one-half-to-three-pound chickens, cut into serving
pieces
Salt and freshly ground pepper
4 thick slices French bread, about two ounces
1 tablespoon red-wine vinegar
6 tablespoons olive oil
40 to 45 shelled but unblanched almonds or one third cup
pumpkin seeds
6 whole cloves garlic, peeled
1 bay leaf
2 cups hot chicken broth
1/4 cup mayonnaise (see recipe)
1 tablespoon lemon juice.
1. Sprinkle the chicken pieces with salt and pepper to taste
and set aside.
2. Trim the crusts from the bread and sprinkle each slice
with equal amounts of vinegar.
3. Heat four tablespoons of oil in a heavy skillet and add
the bread, almonds, garlic and bay leaf. Cook, turning the
bread and shaking the skillet, until all the elements are
golden brown. Remove the bread, garlic, almonds and bay leaf
and add them to the container of a food processor or electric
blender. Leave the oil in the skillet. Blend the bread and
garlic mixture. Scrape the mixture into a bowl and add the
hot chicken broth. Blend well.
4. Add two more tablespoons of oil to the skillet and add
the chicken, skin-side down. Cook until golden and turn.
Cook for a total of 15 minutes. Pour off the fat.
5. Pour the bread and broth mixture over the chicken and
stir. Cover and cook about 15 minutes longer.
6. Blend the mayonnaise and lemon juice and stir this mixture,
little by little, into the sauce. Serve piping hot. Do not
boil after the mayonnaise is added.
Yield: Eight servings.
Mayonnaise
2 egg yolks
2 teaspoons wine vinegar
1 tablespoon imported mustard, preferably Dijon or Dusseldorf
Salt and freshly ground pepper
2 cups peanut, vegetable, corn or olive oil
1 tablespoon or more lemon juice.
1. Place the yolks into a mixing bowl or the bowl of an
electric mixer.
2. Add the vinegar, mustard and salt and pepper to taste.
3. Start beating while gradually adding the oil. Beat until
quite thick and all the oil is added. Add lemon juice and
more salt to taste.
Yield: About two cups.
(MORE)
0930 1402ped
**********
n041 1120 30 Sep 76
BC-ADVANCE SCHEDULE
EDITORS Attn Sunday Editors)
The following are for release Sunday, Oct. 3, and thereafter:
COLUMNS
Undated--Observer--by Russell Baker--Pro football and con.
(moved 9-28).
CULTURE
New York--Dance--by Clive Barnes--The Dance Season seems
to have finished. (moved 9-30).
New York--TV--by John J. O'Connor--Suddenly, in the middle
of Jimmy Carter's sentence, the sound went out. (moved 9-29).
New York--TV Notes--by Les Brown--NBC again first again
with the death of new shows. (moved 9-30).
New York-Movies-By Vincent Canby--America at the Movies.
(moved 9-30).
New York-Revhistory-By Hilton Kramer--Who would have dreamed
that the House Un-American Activities Committee would one
day re-emerge as a form of cultural chic? (moved 9-29)
New York-Music-By Harold C. Schonberg--Can it be that the
Mahler craze is beginning to recede? (moved 9-29).
Undated-Best Seller List (moved 9-26)
Undated-Paperback Best Sellers (moved 9-26)
New York--Stage--By Walter Kerr--A state of shock, caused
by the tepid reception given Preston Jones's ''A Texas Triology.''
(moved 9-29)
TRAVEL
New York-Travel Notes-by Stanley Carr--Why don't more vacationers
fly? (moved 9-28)
FOOD
New York-Claiborne-Franey-By Craig Claiborne with Pierre
Franey-- (moved 9-30)
SPORTS
New York-About Motor Sports-By Phil Pash (to come)
New York-Women in Sports-By Lena Williams (to come).
FINANCE
Washington-Washington Report-New York-Fin-Week-The shape
of the economy this week (to come)
New York-Markets in Review-How the stock markets fared this
week (to come)
New York-Highlights-Highlights of the past week in business
and finance (to come)
0930 1419ped
**********
n037 1104 30 Sep 76
qiqqseqsfl
BC-CLAIBORNE-FRANEY Adv03 2takes
FOR RELEASE SUN. OCT. 3
By CRAIG CLAIBORNE with PIERRE FRANEY
c.1976 N.Y. Times News Service
NEW YORK - For years we have pondered the name of one of
the most famous chicken dishes served in Europe. It is called
pollo pepitoria, or chicken pepitoria, and is a specialty
of Le Provencal restaurant in Juan les Pins in the Alpes-Maritimes,
in France. Only recently did an acquaintance unravel this
mystery. ''The name stems from pepitas, the Spanish word
for pumpkin seeds,'' he explained. The confusion, we suppose,
lay in the fact that the dish, more often than not, is made
with almonds rather than pumpkin seeds. We have tried it
with pumpkin seeds, which are available in health food stores,
as well as with almonds, and either way it is delectable.
So are the two other chicken recipes printed here, both saute
dishes - one made with potatoes, the other with mushrooms
and rosemary.
Pollo pepitoria
(Chicken pepitoria)
2 two-and-one-half-to-three-pound chickens, cut into serving
pieces
Salt and freshly ground pepper
4 thick slices French bread, about two ounces
1 tablespoon red-wine vinegar
6 tablespoons olive oil
40 to 45 shelled but unblanched almonds or one third cup
pumpkin seeds
6 whole cloves garlic, peeled
1 bay leaf
2 cups hot chicken broth
1/4 cup mayonnaise (see recipe)
1 tablespoon lemon juice.
1. Sprinkle the chicken pieces with salt and pepper to taste
and set aside.
2. Trim the crusts from the bread and sprinkle each slice
with equal amounts of vinegar.
3. Heat four tablespoons of oil in a heavy skillet and add
the bread, almonds, garlic and bay leaf. Cook, turning the
bread and shaking the skillet, until all the elements are
golden brown. Remove the bread, garlic, almonds and bay leaf
and add them to the container of a food processor or electric
blender. Leave the oil in the skillet. Blend the bread and
garlic mixture. Scrape the mixture into a bowl and add the
hot chicken broth. Blend well.
4. Add two more tablespoons of oil to the skillet and add
the chicken, skin-side down. Cook until golden and turn.
Cook for a total of 15 minutes. Pour off the fat.
5. Pour the bread and broth mixture over the chicken and
stir. Cover and cook about 15 minutes longer.
6. Blend the mayonnaise and lemon juice and stir this mixture,
little by little, into the sauce. Serve piping hot. Do not
boil after the mayonnaise is added.
Yield: Eight servings.
Mayonnaise
2 egg yolks
2 teaspoons wine vinegar
1 tablespoon imported mustard, preferably Dijon or Dusseldorf
Salt and freshly ground pepper
2 cups peanut, vegetable, corn or olive oil
1 tablespoon or more lemon juice.
1. Place the yolks into a mixing bowl or the bowl of an
electric mixer.
2. Add the vinegar, mustard and salt and pepper to taste.
3. Start beating while gradually adding the oil. Beat until
quite thick and all the oil is added. Add lemon juice and
more salt to taste.
Yield: About two cups.
(MORE)
0930 1402ped
***************
n059 1409 01 Oct 76
BC-ADVANCE SCHEDULE
EDITORS Attn Sunday Editors
The following are for release Sunday, Oct. 3, nd thereafter:
COLUMS
Undated-Observer-by Russell Baker-Pro football and con.
(moved 9-28).
CULTURE
New York - Dance-by Clive Barnes-The Dance Season seems
to have finished. (moved 9-30).
New York-TV-by John 'J. O'Connor-Suddenly, in the middle
of Jimmy Carter's sentence, the sound went out.(moved 9-29)
New York-TV Notes- by Less Brown-NBC again first again with
the death of new shows. (moved 9-30)
New York-Movies-by Vincent Canby-America at the Movies.
(moved 9-30)
New York-Revhistory-by Hilton Kramer-Who would have dreamed
that the House Un-American Activities Committee would one
day re-emerge as a form of cultural chic? (moved9-29)
New York-Music-by Harold C. Schonberg-Can it be tht the
Mahler craze is beginning to recede? (moved 9-29)
Undated-Best Seller List (moved 9-26)
Undated-Paperback Best Sellers (moved 9-26)
New York-Stage-by Walter Kerr-A state of shock, caused by
the tepid reception given Preston Jones's ''A Texas Triology.''
(moved 9-29)
TRAVEL
New York-Travel Notes-by Stanely Carr-Why don't more vacationers
fly? (moved 9-28)
FOOD
New York-Claiborne-Franey-by Craig Claiborne with Pierre
Franey - (moved 9-30)
SPORTS
New York-About Motor Sports- by Phil Pash (moved 9-30)
New York-Women in Sports-by Lena Williams (tocome)
FINANCIAL
Manila-Meeting-The INternational Monetary Fund and the World
Bank have their joint meetings in Manila. David Andelman
has a look at this would-be business and financial center
of Asia.(to come)
London-Tanker-Three years after the Arab-Israeli war precipitated
a world energy crisis, the depressed supertanker market is
stirring slightly. (to come)
Washington-Washington Report-(to come)
New York-Fin-Week-The shape of the economy this week (to
come)
New York-Markets in Review-How the stock markets fared this
week (to come)
New York-Highlights-Highlights of the past week in business
and finance (to come)
1001 1706ped
**********
n002 0653 02 Oct 76
BC-ADVANCE SCHEDULE
EDITORS Attn Sunday Editors
The following are for release Sunday, Oct. 3, nd thereafter:
COLUMS
Undated-Observer-by Russell Baker-Pro football and con.
(moved 9-28).
CULTURE
New York - Dance-by Clive Barnes-The Dance Season seems
to have finished. (moved 9-30).
New York-TV-by John 'J. O'Connor-Suddenly, in the middle
of Jimmy Carter's sentence, the sound went out.(moved 9-29)
New York-TV Notes- by Less Brown-NBC again first again with
the death of new shows. (moved 9-30)
New York-Movies-by Vincent Canby-America at the Movies.
(moved 9-30)
New York-Revhistory-by Hilton Kramer-Who would have dreamed
that the House Un-American Activities Committee would one
day re-emerge as a form of cultural chic? (moved9-29)
New York-Music-by Harold C. Schonberg-Can it be tht the
Mahler craze is beginning to recede? (moved 9-29)
Undated-Best Seller List (moved 9-26)
Undated-Paperback Best Sellers (moved 9-26)
New York-Stage-by Walter Kerr-A state of shock, caused by
the tepid reception given Preston Jones's ''A Texas Triology.''
(moved 9-29)
TRAVEL
New York-Travel Notes-by Stanely Carr-Why don't more vacationers
fly? (moved 9-28)
FOOD
New York-Claiborne-Franey-by Craig Claiborne with Pierre
Franey - (moved 9-30)
SPORTS
New York-About Motor Sports- by Phil Pash (moved 9-30)
New York-Women in Sports-by Lena Williams (moved 10-1)
FINANCIAL
Manila-Meeting-The International Monetary Fund and the World
Bank have their joint meetings in Manila. David Andelman
has a look at this would-be business and financial center
of Asia.(moved 10-1)
London-Tanker-Three years after the Arab-Israeli war precipitated
a world energy crisis, the depressed supertanker market is
stirring slightly. (moved 10-1)
Washington-Washington Report-(upcoming)
New York-Fin-Week-The shape of the economy this week (moved
10-1)
New York-Markets in Review-How the stock markets fared this
week (moved 10-1)
New York-Highlights-Highlights of the past week in business
and finance (moved 10-1)
1002 0952aed
**********
n119 2138 03 Oct 76
BC-CLAIBORNE NOTES 2takes 900
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
NEW YORK - New York, of course, is a city of discoveries,
and now we learn that gingko nuts may be had for the asking
by shaking a tree here and there. At least they can be, according
to a reader in Manhattan.
''One day last fall,'' she wrote, ''I was strolling near
the 72nd Street-Central Park West exit from the park and
came upon a Chinese family - father, mother, one small boy,
one smaller girl, all functioning under the supervision of
grandfather - bringing down and gathering the round pods
from the ginkos in that corner of the park.
''Under the instructions of the grandfather, the father
would throw a weighted line up and over a selected branch
of a gingko tree; then he and his son, holding either end
of the line, would shake the branch to send the pods tumbling
down, and everyone (except grandfather, the supervisor) would
collect them. The mother had quite a basketful by the time
I came upon them.
''It seems that the gingkos with which the streets of New
York (as well as the parks) have been so widely planted in
recent years may offer more benefits to the residents than
just shade and greenery; we may be missing a lot. Block parties
could be superseded by block harvest if the word gets around.''
Gingko nuts, by the way, are defined by Grace Chu in her
book, ''Madam Chu's Cooking School,'' (Simon & Schuster,
1975) as follows: ''The nut of a large, ornamental tree native
to eastern China. Gingko nuts are oval, about one-half inch
in diameter, with light brown shells and ivory-colored meat.
They are sold in Chinese grocery stores, either already shelled
and canned, or in dried form. Dried gingko nuts must be shelled
and blanched before using. Widely used in vegetarian dishes
and in stuffings.''
This does, indeed, seem to be the year of the grits. Several
readers have asked if we could direct them to a source for
yellow grits, nostalgically remembered from some erstwhile
childhood. As if by magic, we heard from Sue S. McCann of
Arnold, Md., who advises us that she gets ''the finest yellow
corn grits'' by mail from the Vermont Country Store, Weston,
Vt. 05161.
We telephoned the Vermont Country Store and were advised
that they will ship yellow grits and other grains. Its catalogue
is available for 25 cents.
(MORE)
1004 0036aed
**********
n052 1159 06 Oct 76
BC-CELEBS 1stadd
NEW YORK: prizes.
The 27 celebrity cooks were competing for the fun of it
- and for certificates from the judges. When it was all over,
the panel of six experts who sampled the dishes decided that
the best of the main dishes was the duck with figs by Gael
Greene, the food critic and novelist.
Others to get certificates for their dishes were Joel Grey
and his wife Jo, working as a team on a Mexican dish called
quesadillas; Staub; Betsy Bloomingdale, who flew in from
Los Angeles to do her eggs Chimay, and Bruce Addison, publisher
of medical magazines, who cooked cannelloni with chicken
and spinach filling.
For desserts, the three top winners were Dena Kaye, the
writer and daughter of Danny Kaye, who prepared her ''favorite
personal dessert'' for the competition, a chocolate mousse
Normandy; Estelle Parsons, who made a walnut torte, and Jean
Tailer, the peripatetic partygoer, who made what seemed like
one of the simple dishes: fruit compote.
Fortunately for them, the celebrity cooks did not have to
feed the crowd of 500 guests. The cooks' dishes were intended
only for the palates of the six food experts who were judging
the competition: Craig Claiborne, Pierre Franey, James Beard,
Helen McCully, Maurice Moore-Betty and Jacques Pepin.
Meanwhile, the guests, who paid $125 each to attend, dined
buffet style on the same dishes that had been prepared in
the Waldorf kitchens from the celebrity cooks' recipes.
Joe Armstrong, publisher of Rolling Stone magazine, said
he was ecstatic over the mushroom casserole cooked by Geraldine
Stutz, president of Henri Bendel; Dorothy Hammerstein praised
Vera Maxwell's spinach casserole and Maxime de la Falaise
was enthusiastic about the quesadillas turned out by the
Greys.
Gael Greene's Duck With Figs
Gael Greene, who won the Gourmet Gala award for the main
dish, was delighted over the award but said that she would
have preferred being one of the judges instead.
Here is how she described how to make her duck with figs:
Cook the duck and then, separately, saute shallots in butter,
add madeira and reduce, add madeira again and reduce, and
add madeira once more and reduce. Put figs into the shallot-madeira
mixture and add a dash of wine vinegar. Add glace de viande
to taste. Remove the shallots and swirl in butter. Pour over
the duck with some figs garnishing each portion.
1006 1458ped
**********
n058 1242 06 Oct 76
BC-CLAIBORNE 3takes 1,250
By CRAIG CLAIBORNE
c.1976 N.Y. Times NewsService
NEW YORK - ''In our day-to-day food,'' Ayesha Singh was
saying recently, ''there is always the taste of Mogul dining.''
As she spoke, Mrs. Singh quickly, deftly and with utmost
caution applied small squares of varek - the Indian word
for silver foil - to the surface of the rose-petal ice cream
that she had prepared and offered in a frozen silver bowl.
After the foil, of such fragile nature it all but defies
the laws of gravity, she added almonds that were slivered,
chilled, blanched and, as a final fillip, a scattering of
fresh rose petals.
The ice cream - known in India as kulfi - is, by all accounts,
one of the most delicate and exotic frozen desserts we've
ever known.
Mrs. Singh, a woman of great elegance, sensitivity and style,
is the wife of a late brigadier in the Indian Army. She had
come to New York to visit her only child, Reeva, and while
here, acted briefly as a friendly consultant for Raja, an
establishment on Second Avenue (near 63d Street) that specializes
in the frozen desserts and other chilled sweets of India.
When we learned that Mrs. Singh, who is from Pakistan but
who now lives in Delhi, was in town, we telephoned for an
interview, and to our delight she invited us"to sample a
grand assortment of Indian specialties miraculously prepared
in her daughter's spacious and handsome one-room apartment
with a kitchen that seemed tiny even by New York standards.
Off the range and out of the oven came shahi biryani, a variously
spiced chicken and rice casserole, shahi pasanda, a fork-tender
lamb creation flavored with cardamom; and a very special
dal made with small, black Indian beans.
Desserts included, in addition to the rose-petal ice cream,
an incredibly subtle and delicious creation made with a rich
chilled milk custard spooned over fried pieces of bread with
pistachios and almonds.
''All of these dishes are handed down, generation by generation,
from the kitchens of the Mogul empire,'' she said. The Moguls,
she informed us, came to the north of India during the 16th
century from southern Russia, Persia and Turkey, bringing
with them the food inspirations of their native lands. These
were adapted to the numerous spices that were found in India.
We noted that several of the dishes on that evening bore
the name shahi, and she explained that the word meant royal.
''The recipe for the rose-petal ice cream must be hundreds
of years old, and in the old days when there were lots of
servants it was made by stirring raw milk for hours by hand,''
Mrs. Singh said. ''Today, I reduce the milk by cooking it
in double boilers. By the way, rose perfume was first distilled
by the wife of the third Mogul Emperor, Noorjehan Jehangir.
Noorjehan means light of the world...''
(MORE)
1006 1542ped
**********
n058 1242 06 Oct 76
BC-CLAIBORNE 3takes 1,250
By CRAIG CLAIBORNE
c.1976 N.Y. Times NewsService
NEW YORK - ''In our day-to-day food,'' Ayesha Singh was
saying recently, ''there is always the taste of Mogul dining.''
As she spoke, Mrs. Singh quickly, deftly and with utmost
caution applied small squares of varek - the Indian word
for silver foil - to the surface of the rose-petal ice cream
that she had prepared and offered in a frozen silver bowl.
After the foil, of such fragile nature it all but defies
the laws of gravity, she added almonds that were slivered,
chilled, blanched and, as a final fillip, a scattering of
fresh rose petals.
The ice cream - known in India as kulfi - is, by all accounts,
one of the most delicate and exotic frozen desserts we've
ever known.
Mrs. Singh, a woman of great elegance, sensitivity and style,
is the wife of a late brigadier in the Indian Army. She had
come to New York to visit her only child, Reeva, and while
here, acted briefly as a friendly consultant for Raja, an
establishment on Second Avenue (near 63d Street) that specializes
in the frozen desserts and other chilled sweets of India.
When we learned that Mrs. Singh, who is from Pakistan but
who now lives in Delhi, was in town, we telephoned for an
interview, and to our delight she invited us to sample a
grand assortment of Indian specialties miraculously prepared
in her daughter's spacious and handsome one-room apartment
with a kitchen that seemed tiny even by New York standards.
Off the range and out of the oven came shahi biryani, a variously
spiced chicken and rice casserole, shahi pasanda, a fork-tender
lamb creation flavored with cardamom; and a very special
dal made with small, black Indian beans.
Desserts included, in addition to the rose-petal ice cream,
an incredibly subtle and delicious creation made with a rich
chilled milk custard spooned over fried pieces of bread with
pistachios and almonds.
''All of these dishes are handed down, generation by generation,
from the kitchens of the Mogul empire,'' she said. The Moguls,
she informed us, came to the north of India during the 16th
century from southern Russia, Persia and Turkey, bringing
with them the food inspirations of their native lands. These
were adapted to the numerous spices that were found in India.
We noted that several of the dishes on that evening bore
the name shahi, and she explained that the word meant royal.
''The recipe for the rose-petal ice cream must be hundreds
of years old, and in the old days when there were lots of
servants it was made by stirring raw milk for hours by hand,''
Mrs. Singh said. ''Today, I reduce the milk by cooking it
in double boilers. By the way, rose perfume was first distilled
by the wife of the third Mogul Emperor, Noorjehan Jehangir.
Noorjehan means light of the world...''
(MORE)
1006 1542ped
***************
n053 1226 07 Oct 76
BC-ADVANCE SCHEDULE
EDITORS Attn Sunday Editors
The following are for release Sunday, Oct. 10, and thereafter:
COLUMNS
Undated-Observer-by Russell Baker-Vote Small. (moved 10-5).
CULTURE
New York-Dance-by Clive Barnes-An American dance dream becomes
a reality. (moved 10-7).
New York-TV-by John J. O'Connor-The new Public TV season.
(moved 10-6).
New York-Movies-by Vincent Canby-Children in the Movies.
(moved 10-6)
New York-Art-by Hilton Kramer-The Museum of Modern Art and
the Whitney are showing sizable exhibitions of 19th century
American classics. (moved 10-7).
New York-Music-by Harold C. Schonberg-The eighth season
of the Chamber Music Society of Lincoln Center. (moved 10-7).
Undated-Best Seller List (moved 10-3)
Undated-Paperback Best Sellers (moved 10-3)
New York-Rock-Jackson Browne is ready to descend. (moved
10-7).
New York-Stage-by Walter Kerr-The jokes are legion about
George Gershwin's egocentricity. (moved 10-6).
TRAVEL
New York-Travel Notes-by John Brannon Albright--Where to
find the fall spectaculars, and other items of interest.
(moved 10-5).
FOOD
New York-Claiborne-Franey-by Craig Claiborne with Pierre
Franey - (moved 10-7)
SPORTS
New York-About Motor Sports- by Phil Pash (moved 10-6)
New York-Women in Sports-by Margaret Roach (to come)
FINANCIAL
Washington-Washington Report-(to come)
New York-Fin-Week-The shape of the economy this week (to
come)
New York-Markets in Review-How the stock markets fared this
week (to come)
New York-Highlights-Highlights of the past week in business
and finance (to come)
AUTOMOTIVE (SPECIAL, ONE-TIME, FOR OCT. 10 ONLY)
Detroit--Lead story--A watershed year in the history of
the American automobile. (moved 10-4).
Washington--Autostyle--What will the 1985 models look like?
(moved 10-6)
Detroit--Imports--The auto import boom appears to be over.
(moved 10-6).
Summit--Family I--Four-car families, part one. (moved 10-6).
Los Angeles--Family II--Four-car families. (moved 10-6).
Detroit--Insurance--Growing concern about insurance costs.
(moved 10-5).
Washington--Women--More women than ever are buying cars.
(moved 10-5).
New York--Convertibles--The value of convertibles skyrockets.
(moved 10-5).
1007 1525ped
**********
n063 1342 07 Oct 76
qiqqseqsfl
BC-CLAIBORNE-TRUFFLES Adv10 2takes 720
FOR RELEASE SUN OCT 10
By CRAIG CLAIBORNE with PIERRE FRANEY
c.1976 N.Y. Times News Service
(UNDATED) - If chocolate truffles are, as we have been told,
of Italian origin, then the desserts on this page are, indeed,
international in scope.
Besides the truffles, there are Swiss walnut fingers (the
recipe for which came to us through the predominantly Mexican
kitchen of Diana Kennedy, who is English); pears a la vigneronne,
the name of which smacks of the vineyards of France; and
finally, an outrageously rich pecan pie, the origin of which
is the Mississippi Delta.
One warning about the chocolate truffles (known in Italy
as tartufi); They are like fresh-roasted peanuts, insidiously
good and, therefore, irresistible.
Chocolate Truffles
1 pound semisweet chocolate
1/2 pound butter at room temperature
6 egg yolks
6 tablespoons dark rum
3/4 cup powdered cocoa
3/4 cup confectioners' sugar.
1. Preheat oven to 200 degrees or lower.
2. Place the chocolate in a heat-proof bowl and place the
bowl in the oven. Watch carefully and remove the bowl just
when the chocolate has softened.
3. Beat in the butter, yolks and rum immediately, using
a wire whisk. Beat with the whisk until the mixture becomes
workable and can be shaped into balls between the palms of
the hands. Shape the chocolate into round balls about one
inch in diameter and roll them in powdered cocoa and-or confectioners'
sugar. Arrange the ''truffles'' on a rack and let stand in
a cool place several hours.
Yield: 80 to 90 truffles.
Diana Kennedy's Swiss Walnut Fingers
Cookies:
1 cup ground walnuts, ( 1/4 pound)
1 cup ground almonds, ( 1/4 pound)
1/2 cup flour
3 tablespoons superfine sugar
1 teaspoon grated orange rind
1/4 teaspoon ground allspice
1/4 teaspoon ground mace or nutmeg
1/4 teaspoon ground cinnamon
1/2 cup chopped citron or other crystallized fruits
1 egg white, stiffly beaten
1 tablespoon honey
1 tablespoon Grand Marnier or cognac
Glaze:
2 tablespoons confectioners' sugar
1 tablespoon water
1 tablespoon Grand Marnier or cognac
1. Preheat oven to 325 degrees.
2. Combine the ground nuts, flour, sugar, orange rind, spices,
chopped citron and egg white. Heat the honey with the Grand
Marnier and add to nut mixture. Blend with hands.
3. Shape the batter into a rectangle about 3 inches by 12
inches. Cut into fingers about three-quarters of an inch
thick. Place the fingers on an oiled baking sheet and bake
half an hour.
4. For the glaze, combine the sugar, water and Grand Marnier.
Brush mixture over fingers. Let stand until dry.
Yield: About 16 fingers.
(MORE)
1007 1641ped
**********
n003 0710 08 Oct 76
BC-ADVANCE SCHEDULE
EDITORS Attn Sunday Editors
The following are for release Sunday, Oct. 10, and thereafter:
COLUMNS
Undated - Observer - by Russell Baker-Vote Small. (moved
10-5).
CULTURE
New York - Dance - by Clive Barnes - An American dance dream
becomes a reality. (moved 10-7).
New York - TV - by John J. O'Connor - The new Public TV
season. (moved 10-6).
New York - Movies - by Vincent Canby-Children in the Movies.
(moved 10-6)
New York - Art - by Hilton Kramer - The Museum of Modern
Art and the Whitney are showing sizable exhibitions of 19th
century American classics. (moved 10-7).
New York - Music - by Harold C. Schonberg - The eighth season
of the Chamber Music Society of Lincoln Center. (moved 10-7).
Undated - Best Seller List (moved 10-3)
Undated - Paperback Best Sellers (moved 10-3)
New York - Rock - Jackson Browne is ready to descend. (moved
10-7).
New York - Stage - by Walter Kerr - The jokes are legion
about George Gershwin's egocentricity. (moved 10-6).
TRAVEL
New York - Travel Notes - by John Brannon Albright - Where
to find the fall spectaculars, and other items of interest.
(moved 10-5).
FOOD
New York - Claiborne-Franey - by Craig Claiborne with Pierre
Franey - (moved 10-7)
SPORTS
New York - About Motor Sports - By Phil Pash (moved 10-6)
New York - Women in Sports - by Margaret Roach (to come)
FINANCIAL
Washington - Monetary - Overview of world currency situation.
By Pau. Lewis. (to come)
Dateline to come - Witter - San Francisco-based brokerage
firm moves into underwriting and other activities. (to come)
Washington - Washington Report - (to come)
New York - Fin-Week - The shape of the economy this week
(to come)
New York - Markets in Review - How the stock markets fared
this week (to come)
New York - Highlights - Highlights of the past week in business
and finance (to come)
AUTOMOTIVE (SPECIAL, ONE-TIME, FOR OCT. 10 ONLY)
Detroit - Lead story - A watershed year in the history of
the American automobile. (moved 10-4).
Washington - Autostyle - What will the 1985 models look
like? (moved 10-6)
Detroit - Imports - The auto import boom appears to be over.
(moved 10-6).
Summit - Family I - Four-car families, part one. (moved
10-6).
Los Angeles - Family II - Four-car families. (moved 10-6).
Detroit - Insurance - Growing concern about insurance costs.
(moved 10-5).
Washington - Women - More women than ever are buying cars.
(moved 10-5).
New York - Convertibles - The value of convertibles skyrockets.
(moved 10-5).
1008 1009aed
**********
n002 0653 09 Oct 76
BC-ADVANCE SCHEDULE
EDITORS Attn Sunday Editors
The following are for release Sunday, Oct. 10, and thereafter
COLUMNS
Undated - Observer - By Russell Baker: Vote Small. (moved
10-5).
CULTURE
New York - Dance - By Clive Barnes - An American dance dream
becomes a reality. (moved 10-7).
NEW YORK-TV - By John J. O'Connor - The new Public TV season.
(moved 10-6).
NEW YORK - Movies - By Vincent Canby - Children in the Movies.
(moved 10-6)
NEW YORK - Art - By Hilton Kramer - The Museum of Modern
Art and the Whitney are showing sizable exhibitions of 19th
century American classics. (moved 10-7).
NEW YORK - Music - By Harold C. Schonberg - The eighth season
of the Chamber Music Society of Lincoln Center. (moved (1)-7)
UNDATED - Best Seller List (moved 10-3)
UNDATED - Paperback Best Sellers (moved 10-3)
NEW YORK - Rock - Jackson Browne is ready to descend. (moved
10-7).
NEW YORK - Stage - By Walter Kerr - The jokes are legion
about George Gershwin's egocentricity. (moved 10-6).
TRAVEL
NEW YORK - Travel Notes - By John Brannon Albright -!: 1-4F-VNBO,
FIND THE FALL SPECTACULARS, AND OTHER ITEMS OF INTEREST.
(moved 10-5).
FOOD
NEW YORK - Claiborne-Franey - by Craig Claiborne with Pierre
Franey (moved 10-7)
SPORTS
NEW YORK - About Motor Sports - By Phil Pash (moved 10-6)
NEW YORK - Women in Sports - By Margaret Roach (To come)
FINANCIAL
WASHINGTON - Monetary - A look at world currencies. By Paul
Lewis. (moved 10-8)
SAN FRANCISCO - Witter - Dean Witter & Co., the Wall Street
of the West. By Robert Lindsey. (moved 10-8)
WASHINGTON - Washington Report - (to come)
NEW YORK - Fin-Week - The shape of the economy this week
(moved 10-8)
NEW YORK - Markets in Review - How the stock markets fared
this week (moved 10-8)
AUTOMOTIVE (SPECIAL, ONE-TIME, FOR OCT. 10 ONLY)
DETROIT - Lead story - A watershed year in the history of
the American automobile. (moved 10-4).
WASHINGTON - Autostyle - What will the 1985 models look
like? (moved 10-6)
DETROIT - Imports - The auto import boom appears to be over.
(moved 10-6).
SUMMIT - Family I - Four-car camilies, part one (moved 10-6).
LOS ANGELES - Family II - Four-car families. (moved 10-6).
DETROIT - Insurance - Growing concern about insurance costs.
(moved 10-5).
WASHINGTON - Women - More women than ever are buying cars.
(moved 10-5).
NEW YORK - Convertibles - The value of convertibles skyrockets.
(moved 10-5).
1009 0953aed
**********
n001 0634 11 Oct 76
BC-OPENING SCHEDULE
The New York Times News Service schedule for Monday, Oct.
11. This material is for use by subscribers only. Unauthorized
use is strictly prohibited.
Paddy Thornberry is in the slot. If you have any questions
about the news report, please call him at (212) 556-1927.
COLUMNS
Undated--Observer: Jimmies for All Occasions--Russell Baker
has some questions for Mr. Nice Guy and Mr. Tough Guy.
Tom Wicker, Dave Anderson to come. Details later.
Los Banos--Economics of The Times--Tom Mullaney reports
from the Philippines.
POLITICS
Washington (Star)--Staff--Although President Ford is subject
to the same $21.8 million spending limitation as Jimmy Carter,
the real ceiling for the Ford campaign is more like $21.8
million plus whatever resources he can use from the 500-member
White House staff.--700 by Stephen M. Aug.
Dallas (Star)--Ford--President Ford, hoping to regain the
momentum his campaign lost last week, goes Tuesday and Wednesday
to New Jersey and New York, where he will be more likely
to encounter the fallout from his mishaps than he did in
Oklahoma and Texas.--700 by James R. Dickenson.
Chicago (Star)--Ethnic--Democrat Jimmy Carter, eager to
take advantage of any disenchantment with President Ford,
has encountered a mixed reaction among two blocs of ethnic
voters in Chicago.--500 by Fred Barnes.
WASHINGTON
Reform (Star)--The military takeover in Thailand after a
three-year experiment highlights the right-wing tendencies
in Asia and emphasizes the resistance to social reform.--600
by Henry S. Bradsher.
Genes--Blacks are showing a new interest in searching for
their origins.--850 by Barbara Gamarekian.
Equal--Backers of amendments for equal rights in Massachusetts
and Colorado constitutions appear to be ahead.--550 by Eileen
Shanahan.
INTERNATIONAL
Tokyo (Star)--Politics--The clash between the old and new
politics - personified by the traditional backroom politics
and Prime Minister Mini's open style - and triggered by the
Lockheed scandal, divides Japan's ruling Liberal Democratic
party against itself as 20 years of leftist opposition failed
to do.--800 by Ivan Hall.
Cairo--Man in the News--A profile of Hassan Sabry-al-Kholy,
the ''Neutral Arab'' in Lebanon.--550.
NATIONAL-GENERAL
Oxford--Univmiss--Of all the southern colleges torn by racial
turmoil in the 1960s, none suffered through its intransigence
so severely as the University of Mississippi.--800 by Wayne
King.
Detroit--Autos (Analysis)--The new auto contract proposed
for Ford and the UAW is seen in some quarters as the latest
symbol of the conversion of the nation's auto workers into
an industrial elite.--800 by William K. Stevens.
FAMILY-STYLE
New York--Fashion--Fashion as Art; Canvas is silk.--800
by Bernadine Morris.
Brussels--Claiborne--The knack of 1st-class dining while
flying economy class.--900 by Craig Claiborne.
FINANCIAL
Banks in New York, New Jersey and Connecticut area will
be closed today in observance of Columbus Day. The cocoa
and the coffee and sugar exchanges in New York will also
be closed. Stock exchanges and other commodities exchanges
in the nation will be open.
1011 0934aed
**********
n009 0727 11 Oct 76
BC-OPENING SCHEDULE
(REPEATING FOR BOSTON)
The New York Times News Service schedule for Monday, Oct.
11. This material is for use by subscribers only. Unauthorized
use is strictly prohibited.
Paddy Thornberry is in the slot. If you have any questions
about the news report, please call him at (212) 556-1927.
COLUMNS
Undated--Observer: Jimmies for All Occasions--Russell Baker
has some questions for Mr. Nice Guy and Mr. Tough Guy.
Tom Wicker, Dave Anderson to come. Details later.
Los Banos--Economics of The Times--Tom Mullaney reports
from the Philippines.
POLITICS
Washington (Star)--Staff--Although President Ford is subject
to the same $21.8 million spending limitation as Jimmy Carter,
the real ceiling for the Ford campaign is more like $21.8
million plus whatever resources he can use from the 500-member
White House staff.--700 by Stephen M. Aug.
Dallas (Star)--Ford--President Ford, hoping to regain the
momentum his campaign lost last week, goes Tuesday and Wednesday
to New Jersey and New York, where he will be more likely
to encounter the fallout from his mishaps than he did in
Oklahoma and Texas.--700 by James R. Dickenson.
Chicago (Star)--Ethnic--Democrat Jimmy Carter, eager to
take advantage of any disenchantment with President Ford,
has encountered a mixed reaction among two blocs of ethnic
voters in Chicago.--500 by Fred Barnes.
WASHINGTON
Reform (Star)--The military takeover in Thailand after a
three-year experiment highlights the right-wing tendencies
in Asia and emphasizes the resistance to social reform.--600
by Henry S. Bradsher.
Genes--Blacks are showing a new interest in searching for
their origins.--850 by Barbara Gamarekian.
Equal--Backers of amendments for equal rights in Massachusetts
and Colorado constitutions appear to be ahead.--550 by Eileen
Shanahan.
INTERNATIONAL
Tokyo (Star)--Politics--The clash between the old and new
politics - personified by the traditional backroom politics
and Prime Minister Miki's open style - and triggered by the
Lockheed scandal, divides Japan's ruling Liberal Democratic
party against itself as 20 years of leftist opposition failed
to do.--800 by Ivan Hall.
Cairo--Man in the News--A profile of Hassan Sabry-al-Kholy,
the ''Neutral Arab'' in Lebanon.--550.
NATIONAL-GENERAL
Oxford--Univmiss--Of all the southern colleges torn by racial
turmoil in the 1960s, none suffered through its intransigence
so severely as the University of Mississippi.--800 by Wayne
King.
Detroit--Autos (Analysis)--The new auto contract proposed
for Ford and the UAW is seen in some quarters as the latest
symbol of the conversion of the nation's auto workers into
an industrial elite.--800 by William K. Stevens.
FAMILY-STYLE
New York--Fashion--Fashion as Art; Canvas is silk.--800
by Bernadine Morris.
Brussels--Claiborne--The knack of 1st-class dining while
flying economy class.--900 by Craig Claiborne.
FINANCIAL
Banks in New York, New Jersey and Connecticut area will
be closed today in observance of Columbus Day. The cocoa
and the coffee and sugar exchanges in New York will also
be closed. Stock exchanges and other commodities exchanges
in the nation will be open.
1011 1027aed
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n010 0735 11 Oct 76
BC-CLAIBORNE-TRAVEL 2takes 1,100
By CRAIG CLAIBORNE
c.1976 N. Y. Times News Service
BRUSSELS - There we were, economy class and soaring 40,000
feet above sea level, en route to Belgium, when the stewardess
came to ask, ''May I serve you a cocktail?''
''Yes,'' we answered, ''Scotch and vodka.''
She did a double-think.
''Scotch and vodka?''
''Yes,'' we said. ''One Scotch and vodka for me and another
Scotch and vodka for the gentleman on my left.''
''Are you for real?'' she asked for real.
''The Scotch we drink before the meal. The vodka we drink
with the caviar.''
''We're not serving caviar this trip,'' she advised us,
muttering something like ''Buster'' under her breath. ''At
least not back here in economy country.''
''That we know,'' we told her, ''so we brought our own,''
patting the fat, plastic tote bag at our feet that contained,
in addition to a quarterpound of black pearls from the Caspian,
about six ounces each of thinly sliced smoked sturgeon, smoked
salmon and herring.
These we had ordered on the afternoon of our departure from
our favorite purveyor of such things, Murray's Sturgeon Shop
in Manhattan. Artie Cutler, the proprietor, had the foresight
and good taste to pack alongside these provisions one sliced
onion, capers, sour cream, cream cheese and fresh bagels.
We had provided our own lemons.
We are becoming fairly authoritative in this matter of provisioning
ourselves against burnt peas, overcooked meat, soggy macaroni
and salads with dressings specified as ''creamy French.''
For the uninitiated we can offer a few commentaries about
tote-bagging aboard airlines:
Stewards and stewardesses are generally not amused at such
proceedings.
Fellow passengers aren't either. You are either regarded
with hostility because you are going against the swim, or
with jealousy for the most transparent reasons.
Thus, you will feast with more comfort if you board with
your package labeled: ''Gift. Do not open before boarding.''
Then, when the moment of opening arrives, unveil the salmon
and say something like ''Wouldn't you just know Aunt Mary
would do something extravagant, like this.'' Or say something
like ''Oooh-la-la, sturgeon, too!''
Not even the most hard-hearted stewardess could resist such
an affectionate gesture.
If you plan such a gastronomic adventure, it is best to
go to the airport early. Rush to the reserved seat counter
and ask for aisle seats for two.
Failing this, cast your eye about the plane before takeoff
to discover if there is a long row of seats more than half
unoccupied. Casually wander over and place one bag on each
of two seats. Or, the moment before takeoff, quickly grab
your bags and run to the more isolated seats. After all,
who wants to eat caviar or a fat smoked salmon, sturgeon
and cream cheese hero with total strangers casting sideway
glances as they tear into whatever it is on their tray that
looks like yesterday's Swiss steak.
The steward or stewardess, after taking the drink orders,
will probably return with two glasses containing ice for
each drink that is served. Use one for the apertif, Scotch
or whatever. Deposit the miniature bottle in the other glass
with ice so that it will chill a bit before sipping it with
the caviar.
(MORE)
1011 1034aed
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n001 0655 13 Oct 76
BC-OPENING SCHEDULE
The New York Times News Service schedule for Wednesday,
Oct. 13. This material is for use by subscribers only. Unauthorized
use is strictly prohibited.
Paddy Thornberry is in the slot. If you have any questions
about the news report, please call him at (212) 556-1927.
COLUMNS
Anthony Lewis, William Safire and Dave Anderson, all to
come. Details later. Will move on a priority basis.
POLITICS
Washington (Star)--Cyrillic--President Ford displayed the
alphabet of the Soviet overlord in Eastern Europe when he
met with a group of ethnic leaders to admit his mistake in
saying Eastern Europe was not dominated by the Soviet Union.--400
by Henry S. Bradsher.
WASHINGTON
Ship (Star)--The Navy has stripped Gordon W. Rule, its controversial
civilian troubleshooter, of authority to deal autonomously
with a shipbuilder in a bitter Pentagon fight over the future
shape of a nuclear cruiser construction contract.--500 by
Vernon A. Guidry Jr.
China (Star)--China might now be moving into a period of
concentrating on domestic economic growth, rebuilding its
politically battered education system, and trying to use
an arm's-length relationship with the U.S. to counter Soviet
expansionism.--700 By Henry S. Bradsher.
Court (Star)--The case of a man who claimed he was too drunk
to understand what police told him about his constitutional
rights may lead the Supreme Court to a sweeping new ruling
on criminal law. --500 By Lyle Denniston.
Alaska (Star)--The Ford administration has ruled out shipping
any Alaskan oil to Japan, though it still has no firm plan
on how to get the oil moved to where it is needed - the Midwest
and east coast. --600 by Roberta Hornig.
Flu (Star)--The nationwide swine flu program was in serious
trouble Wednesday as eight states temporarily halted inoculations
following the disclosure that three elderly persons had
died shortly after receiving swine flu shots in a Pittsburgh
clinic.--700 by Robert Pear.
There also will be a Star political column by Jack W. Germond.
NATIONAL-GENERAL
New York--Gershwin--The house where George Gershwin lived
is now a slum and the owner is trying to save it.--600 by
Marcia Chambers.
Los Angeles--Butz--Former agriculture secretary Earl L.
Butz finds his role in the election campaign is ending.--800
by William Robbins.
Milwaukee--Polish--Many Polish-Americans here say President
Ford's comments on Eastern Europe hasn't swayed them.--850
by Joseph Lelyveld.
Washington--Consumer notes--About unsafe toys and other
items.--700 by Diane Henry.
LIFESTYLE
New York--Food column--Homemade pizza and other Italian
specialties.-- 900 by Craig Claiborne.
New York--Wine--Reading one's way toward an educated palate.--750
by Frank. J. Prial.
INTERNATIONAL
Salisbury--Rhodesia--Rhodesia's rulers see discord among
the black nationalist leaders wrecking the forthcoming Geneva
talks.--850 by Henry Kamm.
FINANCIAL
New York--Fertilizer--The fertilizer industry frets amid
prosperity. --800 by H.J. Maidenberg.
New York--Market--Market activity.--800.
New York--Marketplace--Market commentary.--750.
1013 0955aed
**********
n020 0937 13 Oct 76
CLAIBORNE 4takes 1,940
By CRAIG CLAIBORNE
c.1976N.Y. Times NewsService
NEW YORK - We discovered in Nova Scotia several months back
that we have much in common with the children of Sirio Maccioni,
the tall, dapper co-owner of Le Cirque Restaurant in Manhattan,
and his wife, Egi. And that is a passion for homemade pizza.
We made this discovery one Sunday morning while most of
the rest of the group, including several chefs, were out
in the woods hunting wild boar. We sat in the kitchen and
watched Egi as she went about her task of making pizza.
''Pizza on Sunday has been a tradition in our home since
I was a child in Montecatini, Italy,'' she told us as she
squeezed a small handful of pre-soaked imported black wild
mushrooms. ''My children - Mario, Marco and Mauro - love
it, and if I don't prepare pizza on Sunday, it's like losing
a day in the week.''
Mrs. Maccioni told us that an interest in baking came naturally
to her, for her father was and is ''the best baker'' in her
home town, which is, of course, one of the most famous spas
in Europe, a place for taking the cure.
As she sliced half a pound of fresh, snow-white mushrooms
and grated a hunk of mozzarella cheese for her mushroom pizza,
she told us that before her marriage she had been a professional
singer and had sung in many places throughout the world,
including Carnegie Hall. Cooking today for her family has
become something of an avocation.
She goes to Italy for several weeks each summer and always
returns to this country with a large assortment of fresh
and dried ingredients, including rosemary and oregano.
When all the ingredients were assembled and readied - in
addition to the mushroom pizza she would cook an anchovy
pizza made with anchovies, capers, oregano and cheese - the
pastry she had prepared was divided in half and each half
placed on an oiled pizza pan. She pressed it out by hand,
covered each round with the savories, including the cheese.
As the pizzas were taken from the oven, her husband, Sirio,
arrived. ''She makes the best pizza this side of Naples,''
he said as he sampled a hot mouthful.
Some time later we dined on Sunday in the Maccioni home
and sampled, in addition to pizza, a pizza-type bread called
chioccata and a liver pate. Plus a marvelous dish of squabs
contadina-style which is to say with tomatoes, red wine and
rosemary served with polenta, the traditional accompaniment.
For dessert there was an excellent Italian pie made with
fresh orange slices.
Pizza Dough
2 1/2 cups flour
2 tablespoons olive oil
1 1/2 tablespoons (envelopes) dry yeast.
1 cup lukewarm water.
1. Place the flour in a mixing bowl and stir in the olive
oil.
2. Dissolve the yeast in the water. Stir this into the flour
mixture, using a wooden spoon and a plastic spatula to scrape
around the edges so that all the flour is incorporated. This
will be a somewhat sticky dough. Scrape the dough into a
compact mass. Cover with a cloth and let stand in a warm
place 30 minutes or longer or until it rises.
Yield: Enough dough for two 13-inch pizzas.
(MORE)
1013 1237ped
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n054 1228 14 Oct 76
BC-ADVANCE SCHEDULE
EDITORS Attn Sunday Editors)
The following are for release Sunday, Oct. 17, and thereafter:
CULTURE-ENTERTAINMENT
New York - Dance - By Anna Kisselgff--The dance season
has crept up on us. (moved 10-14).
New York - Television - The Public Broadcasting Service
and its new ''Visions'' series. (moved 10-14).
New York - Movies - By Vincent Canby--''It's only a movie''
no longer reassures us as it once did. (moved 10-13).
New York - Art - By Hilton Kramer--On two Ad Reinhardt exhibitions.
(moved 10-14).
New York -Music -By Harold C. Schonberg--On Porgy and Bess.
(moved 10-13.)
Undated - Best Seller List (moved 10-10)
Undated - Paperback Best Sellers (moved 10-10)
New York - Kerr Column - A review of the new British play
''Alphabetical Order.'' (moved 10-14).
New York - News of Dogs - By Walter R. Fletcher--Zorro,
the dog hero of the year. (moved 10-14).
New York - Architecture - By Ada Louise Huxtable--Palladio
the Master Builder. (moved 10-14).
TRAVEL
New York-Travel Notes-By Robert J. Dunphy--A new way of
getting your car to Florida and other items of interest.
(moved 10-12).
COLUMNS
Undated - Sunday Observer - By Russell Baker--A magazine
called Money was on the telephone. (moved 10-12).
FOOD
New York-Claiborne-Franey-By Craig Claiborne with Pierre
Franey--No column for Oct. 17.
SPORTS
New York - About Motor Sports-By Phil Pash (to come)
New York - Women in Sports-By Margaret Roach (to come).
FINANCE
Hong Kong--Economics of The Times--By Thomas Mullaney--The
view from Hong Kong. (moved 10-14).
New York-Markets in Review-How the stock markets fared this
week (to come)
New York-Highlights-Highlights of the past week in business
and finance (to come)
1014 1528ped
**********
n060 1344 15 Oct 76
BC-ADVANCE SCHEDULE
EDITORS Attn Sunday Editors)
The following are for release Sunday, Oct. 17, and thereafter:
CULTURE-ENTERTAINMENT
New York - Dance - By Anna Kisselgoff - The dance season
has crept up on us. (moved 10-14).
New York - Television - The Public Broadcasting Service
and its new ''Visions'' series. (moved 10-14).
New York - Movies - By Vincent Canby - ''It's only a movie''
no longer reassures us as it once did. (moved 10-13).
New York - Art - By Hilton Kramer - On two Ad Reinhardt
exhibitions. (moved 10-14).
New York - Music - By Harold C. Schonberg - On Porgy and
Bess. (moved 10-13.)
Undated - Best Seller List (moved 10-10)
Undated - Paperback Best Sellers (moved 10-10)
New York - Kerr Column - A review of the new British play
''Alphabetical Order.'' (moved 10-14).
New York - News of Dogs - By Walter R. Fletcher - Zorro,
the dog hero of the year. (moved 10-14).
New York - Architecture - By Ada Louise Huxtable - Palladio
the Master Builder. (moved 10-14).
TRAVEL
New York - Travel Notes - By Robert J. Dunphy - A new way
of getting your car to Florida and other items of interest.
(moved 10-12).
COLUMNS
Undated - Sunday Observer - By Russell Baker - A magazine
called Money was on the telephone. (moved 10-12).
FOOD
New York - Claiborne-Franey - By Craig Claiborne with Pierre
Franey - No column for Oct. 17.
SPORTS
New York - About Motor Sports - By Phil Pash (to come)
New York - Women in Sports - By Margaret Roach (to come).
FINANCE
Hong Kong - Economics of The Times - By Thomas Mullaney
- The view from Hong Kong. (moved 10-14).
New York - Markets in Review - How the stock markets fared
this week (to come)
New York - Highlights - Highlights of the past week in business
and finance (to come)
New York - Exec - Since last November heads have rolled
in the top-management suites of 20 of America's best-known
companies. By Isadore Barmash. (to come).
Burbank - Lockheed - Problems linger, but defense moneyd
rolls in for the biggest military contractor. A look at the
company. By Robert Lindsey. (to come).
Washington - SEC - Chipping away at the SEC; the High Court
cuts back on its mandate. By Robert Hershey Jr. (to come).
1015 1643ped
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n063 1423 17 Oct 76
BC-CLAIBORNE-FRANCE 2takes 1,000
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
PARIS - We were faced with a curious problem on a recent
Sunday morning here. In this city, which we've always considered
the ultimate place to dine, we found ourselves floundering
- Guide Michelin in hand - with no reservations and, therefore,
no place to dine.
No place?
At least not the places of our ultimate choice.
In thumbing through the guide we discovered (it took us,
by the way, 25 years to make this discovery) that a vast
majority of our favored restaurants are ''ferme dimanche.''
Those that aren't are booked solid at midday. And on this
particular morning we had an added burden. We'd promised
a friend to take her to a place with a view - flowers, trees,
gardens, the works.
As high noon approached, the concierge at our hotel telephoned
Le Vert Galant on the Quai des Orfevres. Plenty of flowers
there. Good food, too.
''Complet'' the concierge reported.
''How about La Grande Cascade or the Pre-Catalan in the
Bois de Boulogne?'' Pause.
''Complet, complet,'' he replied.
O.K., we said, we'd settle for a restaurant outside the
city and by taxi, train or subway, we'd go there.
''Try the Coq Hardi or the Camellia in Bougival, it's only
minutes away.'' Pause.
''Pardon,'' he says, still holding the phone. ''Complet.''
Defeated in that quest, we willingly, happily settled for
a suddenly remembered favorite, the Prunier Traktir on the
Avenue Victor Hugo. First having made reservations for the
evening - our friend was determined to dine on Sunday in
Paris surrounded by nature - at La Grande Cascade. It is
only a trifle less crowded on Sundays after sundown.
Prunier proved to be a joyous and gratifying experience.
Of course, everything tastes better in late autumn and early
winter in France than at any other season of the year. The
oysters arrive and fresh foie gras and the first game, both
feathered and furred varieties.
At Prunier Traktir (there is another Prunier Duphot, same
management, at 9 Rue Duphot) we absolutely gloried in two
regional specialties that are rarely found on American menus
- fresh cepes, those meaty, fine-textured, beige-colored
wild mushrooms; and a crevettes bouquet, the small, delicately
seasoned shrimp served cold in the shell.
The shrimp were simply excellent. The cepes, quartered and
sauteed quickly with garlic in hot oil and sprinkled with
parsley, were, to our appetite, transcending. A simple dish
of quail cooked in a cocotte with vine leaves and grapes
was admirable; the sole meunire (for some reason we find
at least one fish or seafood dish as a main course at Prunier's
irresistible) in all respects first-rate. And, with it all,
a fine bottle of chilled pouilly fuisse.
The cost of main dishes at Prunier Traktir ranges from about
$6 for fillets of whiting nicoise to about $12 for the quail.
The restaurant is closed on Monday, and it is at 16 Avenue
Victor Hugo.
(more)
1017 1723ped
**********
n042 1138 20 Oct 76
BC-CLAIBORNE 2takes 900
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
NEW YORK - When we recall our first encounter with the good
things of the Swiss table - it was at least a couple of decades
ago - our mind fairly aches and reeks with nostalgia and
pleasure. We remember our first sampling of deep-fried fresh
perch and truite au bleu, the perch and the trout taken from
the then-crystal-clear waters of Lac Leman (or as the English-speaking
would have it, Lake Geneva).
There were platters of fine-textured and slightly salted,
wind-dried beef from the Grisons and our first taste of a
kirsch-perfumed genuine fondue made with a full-bodied, nutty
flavored gruyere cheese.
At the same time we discovered another cheese dish that
had, perhaps, an even greater impact on our gastronomic sensibilities
and the dish was called raclette.
It was in our student days then, and when cold weather came
on it was our pleasure and persuasion to visit what is called,
in the French-speaking canton of Valais, a carnotzet. A carnotzet
originally we sampling room of a cellar, situated in
front of the wine storage area. Gradually it came to be a
place where one sampled both wine and cheese dishes.
There were three sorts of dishes served in the carnotzets
we visited: The Grisons beef (called viande seche in French,
Bundnerfleish in German), served as the preface to the others;
fondues; and the raclette, which we consider the most interesting
and certainly the most festive of cold weather foods.
The name raclette stems from the French word racler, which
means to scrape. The name is applied to the cheese dish because
of the traditional technique for serving it. Originally half
a wheel of a cheese known as bagnes or raclette cheese was
placed before a blazing wood fire, and as the surface of
the cheese melted it was scraped onto a small plate to be
eaten along with small, boiled potatoes in the skin; small,
sour pickles known as cornichons; and small pickled cocktail
onions. Plus a loaf of crusty bread, a glass of dry white
Swiss wine or, perhaps, a glass of kirschwasser. And a pepper
mill on the side to give the dish added zest.
This outdoor technique, which still exists in some areas
in Switzerland, was modified for the carnotzets. The wood
fire ws replaced by a perpendicular charcoal brazier with
the cheese placed in an upright position close to the heat
to melt it. It was served, with the traditional accompaniments,
on small plates. It goes almost without saying that one scraping
would scarcely make a meal, and thus, during the course of
an hour, numerous plates would stack up before the customer.
the customer would be charged according to the number of
plates.
The possibility of serving raclette in the home has materialized
in America within very recent memory. A short while ago,
bagnes or raclette cheese was all but unheard of here. We
were delighted during the course of a visit in the home of
Heidi Hagman (at the time she was called ''the barefoot cateress
of California''), who is Mary Martin's granddaughter, to
be served a genuine raclette party at her hands. Her hands,
that is to say, preparing and scraping the cheese for the
guests.
(MORE)
1020 1437ped
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a036 0214 25 Oct 76
PM-Chili, 340
By TIM AHERN
Associated Prtss Writer
LOS ANGELES (AP) - Rufus Valdez, like almost everyone else, has his
theory about how to live to a ripe old age.
It's called ''Indian's Revenge'' and it's his own brand of chili.
Valdez mixed, stirred and watched his chili in front of 25,000
people Sunday and won the second annual World Championship Chili
Cook-Off out in the desert at Rosamond, Calif.
The contest, sponsored by a group of chili enthusiasts who formed
the International Chili Society, drew 34 contestants from across the
nation and two foreign countries to the dusty desert area about 60
miles northeast of here. The Kern County sheriff's office, which
provided the crowd estimate, said roads were jammed for several miles.
The winner was picked by a panel of judges that included self-styled
chili experts and such notable gastronomes as Craig Claiborne, food
editor of The New York Times.
Valdez, 44, is a full-blooded Ute Indian from Gallup, N.M. He says
he learned how to make chili from his grandmother.
''She passed away last year and she was 102 years old,'' the new
champion said. ''I expect to live to be 102 also, because I eat a lot
of chili. The chili will do it.''
While the contestants cooked chili, the crowd was entertained by
bands and acts put on by a dozen television personalities.
The chili enthusiasts say their contest is the legitimate world
championship, despite a similar claim made by the Wick Fowler Memorial
Chili Cook-Off, held annually in Terlingua, Tex.
Valdez said afterward that he uses none of the unusual ingredients -
rattlesnake meat, for example - found in some of the entries.
Instead, he said, his secret is watching the chili closely so it
doesn't overcook and dry out the meat.
Before Vldez stepped up to his cauldron, it was Don Horner's turn
to entertain the crowd.
Horner, an ironworker from nearby Lancaster, downed 26 red peppers
to win a chili pepper-eating contest. Horner, who claims he eats the
hot peppers daily, then went off to drink water and lie down.
0517aED 10-25
**********
n001 0650 25 Oct 76
BC-OPENING SCHEDULE
The New York Times News Service schedule for Monday, Oct.
25. This material is for use by subscribers only. Unauthorized
use is strictly prohibited.
Allen Hoffman is in the slot. If you have any questions
about the news report, please call him at (212) 556-1927.
COLUMNS
New York-Baker-Observer: The lout's progress. By Russell
Baker (early)
Tom Wicker In the Nation, Thomas A. Mullaney Economics of
the Times, Dave Anderson Sports of the Times-all to come
(will move on priority basis as soon as available)
POLITICS
San Diego-Ford (Star)-If President Ford beats Jimmy Carter
in some of the most populous states, a large measure of credit
may go to an average baseball player who became a first-rate
sports announcer-600. By Fred Barnes
NY
INTERNATIONAL
Rome-Dig-Discovery of ancient city in Syrian called ''sensational''-600.
By Alvin Shuster
Paris-Rich-New disclosures about secret fortunes are stimulating
the curiosity of Frenchmen over who owns what-600. By James
F. Clarity
London-Czar-New book claims Lenin spared czar's wife and
daughter at the time of the Bolshevik revolution-600. By
Bernard Weinraub
NYPT
GENERAL
New York-Claiborne-Ginko-Anyone for ginkos?-600. By Craig
Claiborne
New York-Animals-New books suggest that animals may be self-aware-600.
ByBayard Webster
New York-Buttons-Collectors of free political buttons are
finding poor pickings this year-300. By Edith Evans Ansbury
NY
FINANCIAL
New York-Market-Today's stock market activity-500.
New York-Marketplace-Wall Street commentary-600.
The following material is on Hold:
Caracas VENEZAUTOS (moved Oct. 24 as a033)
The following material, which had been on Hold, has been
released:
Santa Barbara CAMPAIGN by Jon Nordheimer (moved Oct. 24
as a043, a044,a045
NYPT
1026 0950aed
**********
n011 0752 25 Oct 76
BC-CLAIBORNE-GINGKO 2takes 700
(FAMILY-STYLE)
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
NEW YORK - When we wrote recently of a Chinese family and
their venture in gathering gingko nuts from Manhattan trees,
we could scarcely have expected the abundant harvest of letters
the account would produce. We are now in possession of many
hitherto unknown and arcane facts about the sex life of the
tree and the fruit that it bears. The following is from a
reader of the Bronx:
''Several years ago, I saw within a fenced enclosure a stooping
Chinese woman with a brown paper bag picking up nuts that
had fallen to the ground from the overhead gingko tree. What
was most remarkable about it was the fact that this gingko
tree was on the immediate north side of City Hall, a few
feet from the mayor's office! There are several gingkos in
City Hall Park.
''Your reader referred to the fruit as a pod. The botanist
would label it as a drupe because it is fleshy and has a
shell in the center that encloses the nut or seed.
''I must disillusion your reader who speaks of a block party
to harvest the fruit of the gingko trees on the block. Virtually
all gingko trees planted on our city streets are 'male' trees
and, therefore, do not bear fruit; or you can plant all 'female'
trees provided you make certain that there are no 'male'
trees in the vicinty that might pollinate the 'female' trees.
''By planting only 'male' trees there is not only no littering
of the streets with the fruit but also no unpleasant odor
from the fruit when crushed by motor vehicle tires. If the
fleshy part is pierced, an odor is emitted that some have
compared with limburger cheese.''
(MORE)
1025 1052aed
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n021 0938 28 Oct 76
qiqqseqsfl
BC-CLAIFORNE-BITOKES ADV31 2takes 900
(FOR RELEASE SUN., OCT. 31)
By CRAIG CLAIBORNE and PIERRE FRANEY
c.1976 N.Y. Times News Service
NEW YORK - The origins of the American hamburger have long
been in dispute. Wouldn't it be interesting if it were really
the Russians who originated the dish, under another name?
To wit, a well-known Russian creation called bitoke (date
of origin unknown) is really nothing more than ground beef
cooked in butter and served, generally, with chopped fried
onions and potatoes. The manner of making bitokes is virtually
without end, if various meats are substituted for the ground
beef. Thus the recipes on this page - bitokes of chicken,
pork and veal with various sauces and seasonings.
Bitokes of chicken with parsley
2 pounds skinned, boneless chicken breasts
2 tablespoons finely chopped shallots
1 cup fine, fresh bread crumbs, plus bread crumbs for dredging
1-2 cup heavy cream
Salt and freshly ground pepper
3 tablespoons finely chopped parsley
3 tablespoons peanut, vegetable or corn oil
5 tablespoons butter.
1. Finely grind the chicken breasts, or have them ground.
This is easily done with a food processor.
2. Put the chicken in a mixing bowl and add the shallots,
one cup bread crumbs, cream, salt and pepper to taste and
the parsley. Blend well with the fingers.
3. Divide the mixture into 12 portions of approximately
the same weight. Using the fingers, shape the portions into
neat, round, flat patties. Arrange on a baking dish and refrigerate
until ready to cook.
4. Dredge the patties evenly on all sides with bread crumbs,
patting lightly so that the crumbs adhere.
5. When ready to cook, heat three tablespoons of oil and
one tablespoon of butter. Brown the patties on one side,
about three minutes. Turn and brown the other. Continue cooking
until done. (Alternatively, after browning, the patties may
be partially cooked and transferred to an oven preheated
to 250 degrees to finish cooking, about 10 minutes.)
6. Transfer the patties to a platter. Heat the remaining
butter in a skillet until it becomes light brown (noisette)
and pour this over the patties.
Yield: Twelve patties.
Bitokes of pork with caraway
2 pounds ground pork
1 cup fine, fresh bread crumbs
Salt and freshly ground pepper
1 teaspoon crushed caraway seeds or 1-2 teaspoon ground
caraway
5 tablespoons butter
2 cups chopped onion
1 clove garlic, finely minced
6 fresh basil leaves or 1 teaspoon crushed dried leaves
1 bay leaf
1 sprig fresh thyme or 1-2 teaspoon dried
2 pounds fresh tomatoes, peeled, cored and cubed, about
four cups, or use an equal amount of crushed, canned imported
tomatoes
3 tablespoons peanut, vegetable or corn oil.
(MORE)
1028 1230ped
**********
n038 1211 28 Oct 76
BC-ADVANCE SCHEDULE
EDITORS (Attn Sunday Editors):
The following are for release Sunday, Oct. 31, and thereafter:
CULTURE
New York-Barnes-Is New York still the culture capital?-1,200.
By Clive Barnes (moved 10-27)
New York-Kerr-''Poor Murderer'' is guilty of triviality.
A Walter Kerr drama critique-1,000 (moved 10-28)
New York-Movies-Sherlock Holmes should go on forever-800.
By Vincent Canby (moved 10-27)
New York-Kramer-Art-The presidency and the arts: an iron
curtain stands between-1,500. By Hilton Kramer (to come)
New York-Music-Lazar Berman: one of the supreme living technicians-
900. By Harold C. Schonberg (moved 10-28)
New York-TV-''Life Goes to the Movies'' comes to the home
screen- 950. By John J. O'Connor (moved 10-27)
Undated-Best Seller List (moved (10-24)
Undated-Paperback Best Sellers (moved 10-24)
TRAVEL
New York-Travel Notes-For sale: one town in France; other
tidbits for tourists-1,000. By JOhn Brannon Albright (moved
10-27)
FOOD
New York-Claiborne-Bitokes-Glorifying the lowly hamburger-900.
By Craig Claiborne withe Pierre Franey (moved 10-28)
SPORTS
New York-About Motor Sports (to come)
New York-Women in Sports (to come)
FINANCE
Washington-Washington Report (to come)
Rio Grande, Ohio-Enterprise I-How a sausage manufacturer
started small and became a giant (to come)
Marshall, Ohio-Enterprise II-The success story of a feedlot
tycoon (to come)(to be twinned with above)
Detroit-Bottles-A look at the renewed effort to ban no-return
bottles (to come)
New York-Markets in Review-How the stock markets fared this
week (to come)
New York-Highlights-Highlights of the past week in business
and finance (to come)
COLUMNS
Baker (moved 10-26). Reston, Wicker, Sulzberger-all to come
(will move on priority basis as soon as available)
Financial: Mullaney-to come (priority)
Sports: Smith and Anderson-both to come (priority)
1028 1511ped
**********
n056 1234 29 Oct 76
BC-ADVANCE SCHEDULE
EDITORS (Attn Sunday Editors):
The following are for release Sunday, Oct. 31, and thereafter:
CULTURE
New York-Barnes-Is New York still the culture capital?-1,200.
By Clive Barnes (moved 10-27)
New York-Kerr-''Poor Murderer'' is guilty of triviality.
A Walter Kerr drama critique-1,000 (moved 10-28)
New York-Movies-Sherlock Holmes should go on forever-800.
By Vincent Canby (moved 10-27)
New York-Kramer-Art-The presidency and the arts: an iron
curtain stands between-1,500. By Hilton Kramer (to come)
New York-Music-Lazar Berman: one of the supreme living technicians-
900. By Harold C Schonberg (moved 10-28)
New York-TV-''Life Goes to the Movies'' comes to the home
screen- 950. By John J. O'Connor (moved 10-27)
Undated-Best Seller List (moved (10-24)
Undated-Paperback Best Sellers (moved 10-24)
TRAVEL
New York-Travel Notes-For sale: one town in France; other
tidbits for tourists-1,000. By John Brannon Albright (moved
10-27)
FOOD
New York-Claiborne-Bitokes-Glorifying the lowly hamburger-900.
By Craig Claiborne withe Pierre Franey (moved 0-28)
SPORTS
New York-About Motor Sports-Egghead in the auto racing world-500.
By Phil Pash (to come)
New York-Women in Sports-Women also are invading the male-dominated
sport of squash-500. By Margaret Roach (to come)
FINANCE
Washington-Washington Report-A look at the differences between
President Ford and Jimmy Carter on tax policy-800. By Eileen
Shanahan (to come)
Rio Grande, Ohio-Enterprise I-How a sausage manufacturer
started small and became a giant (to come)
Marshall, Ohio-Enterprise II-The success story of a feedlot
tycoon (to come)(to be twinned with above)
Detroit-Bottles-A look at the renewed effort to ban no-return
bottles (to come)
New York-Markets in Review-How the stock markets fared this
week (to come)
New York-Highlights-Highlights of the past week in business
and fiance (to come)
COLUMNS
Baker (moved 10-26). Reston, Wicker, Sulzberger-all to come
(will move on priority basis as soon as available)
Financial: Mullaney-to come (priority)
Sports: Smith and Anderson-both to come (priority)
1029 1533ped
**********
n004 0651 30 Oct 76
BC-ADVANCE SCHEDULE
EDITORS (Attn Sunday Editors):
The following are for release Sunday, Oct. 31, and thereafter:
CULTURE
New York-Barnes-Is New York still the culture capital?-1,200.
By Clive Barnes (moved 10-27)
New York-Kerr-''Poor Murderer'' is guilty of triviality.
A Walter Kerr drama critique-1,000 (moved 10-28)
New York-Movies-Sherlock Holmes should go on forever-800.
By Vincent Canby (moved 10-27)
New York-Kramer-Art-The presidency and the arts: an iron
curtain stands between-1,300. By Hilton Kramer (moved 10-29)
New York-Music-Lazar Berman: one of the supreme living technicians-
900. By Harold C. Schonberg (moved 10-28)
New York-TV-''Life Goes to the Movies'' comes to the home
screen- 950. By John J. O'Connor (moved 10-27)
Undated-Best Seller List (moved (10-24)
Undated-Paperback Best Sellers (moved 10-24)
TRAVEL
New York-Travel Notes-For sale: one town in France; other
tidbits for tourists-1,000. By JOhn Brannon Albright (moved
10-27)
FOOD
New York-Claiborne-Bitokes-Glorifying the lowly hamburger-900.
By Craig Claiborne withe Pierre Franey (moved 10-28)
SPORTS
New York-About Motor Sports-Egghead in the auto racing world-600.
By Phil Pash (moved 10-29)
New York-Women in Sports-Woman also are invading the male-dominated
sport of squash-600. By Margaret Roach (moved 10-29)
FINANCE
Washington-Washington Report-A look at the differences between
President Ford and Jimmy Carter on tax policy-1,000. By"Eileen
Shanahan (moved 10-29)
Rio Grande, Ohio-Enterprise I-How a sausage manufacturer
started small and became a giant-1,000. By Tom Hayes (moved
10-29)
Marshall, Ohio-Enterprise II-The success story of a feedlot
tycoon (to be twinned with above)-1,000. By Jean Christensen
(moved 10-29)
Detroit-Bottles-A look at the renewed effort to ban no-return
bottles-850. By William Serrin (moved 10-29)
Washington-Imports-Problems with the new tariff policy that
went into effect last Jan. 1-950. By Paul Kemezis (moved
10-29)
New York-Markets in Review-How the stock markets fared this
week -300 (moved 10-29)
New York-Highlights-Highlights of the past week in business
and finance-300 (moved 10-29)
1030 0951aed
**********
n004 0657 03 Nov 76
BC-OPENING SCHEDULE 1stadd
INTERNATIONAL (continued)
Barranquilla--Colombia--International drug smuggling from
Colombia is producing a fallout of juvenile drug addicts
in many urban centers.-- 650 by Juan de Onis.
FAMILY STYLE
New York--Chowder--A crowning glory, from Yankee origins.--700
by Craig Claiborne.
FINANCIAL
New York--Personal Finance--Many more individuals are borrowing
against the cash value of their life insurance policies.--700
by Richard Phalon.
New York--Market--Market activity.--650.
New York--Marketplace--Market Commentary.--700.
RELEASES
The following articles, sent HFR, are now released.:
Mexico City--Treaty--a050 of 11-2.
East Berlin--Easter--a051, 053 of 11-2.
Paris--Iceberg--a054 of 11-2.
1103 0957aes
**********
n024 0906 03 Nov 76
BC-CLAIBORNE CHOWDER 2takes 650
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
NEW YORK - Many of America's best-known ''native'' dishes
can be traced or related to European origins. Even such a
commonplace as a robust fish chowder stems from a French
source. The concept is said to have been brought to this
country by fishermen who came from the coastal regions of
France. The name derives from chaudiere, the cauldron in
which these fishermen made their fish soups and stews. The
New England boiled dinner is but another version of a pot
au feu or the Italian bollito misto.
One dish that seems to be wholly and originally of Yankee
ingenuity is a crown roast of meat, generally of lamb or
pork. If the dish can be found in an Old World incarnation,
we have yet to discover it. It is a dish - a touch theatrical
- that is easily made and delicious. A crown rost of pork
- stuffed with a savory filling - is also relatively inexpensive.
One crown roast will serve 10 or 12.
Incidentally, our local butcher assured us that a crown
roast of pork would require two rib roasts. But to dispute
that notion, one rib roast was used when the crown was prepared
in our home kitchen.
Crown Roast of Pork
1 six-to-seven-pound rib roast of pork with 11 to 13 ribs,
the more ribs the better, shaped into a crown (see instructions)
1/2 pound cleaned bulk spinach or one 10-ounce package frozen
spinach
1/2 pound fresh mushrooms
1 1/2 tablespoons butter
1 cup finely chopped onion
1 clove garlic, finely minced
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground pepper to taste
1 pound lean pork ground with one-eighth pound pork fat
1 carrot, trimmed, scrapped and cut into two-inch lengths
1 onion coarsely chopped
2 sprigs fresh thyme or 1/2 teaspoon dried
2 bay leaves
1 cup water
(MORE)
1103 1206pes
**********
n019 1007 04 Nov 76
BC-ADVANCE SCHEDULE
EDITORS (Attn Sunday Editors):
The following are for release Sunday, Nov. 7, and thereafter:
CULTURE
New York-Artists-American artists redefine America in bold
strokes; after two years in the U.S., a transplanted critic
takes stock-1,500. By John Russell (to come)
Copenhagen-Barnes-The ballet is more than just news in Copenhagen;
it's hot news-1,000. By Clive Barnes (moved 11-3)
New York-Theater-Kerr-Von Kleist's ''The Prince of Homberg'':
a play that binds us knot by knot-1,200. A Walter Kerr drama
critique (moved 11-3)
New York-Art-Kramer-Publicizing social causes on canvas-1,150.
By Hilton Kramer (moved 11-3)
New York-Music-When glamour violins go on the block-900.
By Harold C. Schonberg (moved 11-4)
Undated-Best Seller List (moved (Oct.31)
Undated-Paperback Best Sellers (moved 10-31)
(The Sunday movie column by Vincent Canby and the TV column
by John J. O'Connor are local in nature, and have not been
moved on the wire this week)
TRAVEL
New York-Travel Notes-Surcharges on overseas calls; other
notes for tourists-1,000. By Robert J. Dunphy (moved 11-2)
FOOD
New York-Claiborne-Tournedos-A sumptuous repast in honor
of Henry IV-1,200. By Craig Claiborne with Pierre Franey
(moved 11-4 8)
SPORTS
New York-About Motor Sports-It's possible but not probable
that Richard Petty will win another Winston Cup Grand National
Driving championship-500. By Phil Pash (to come)
New York-Women in Sports (to come)
FINANCE
Washington-Washington Report-A look at the prospects for
wage-price controls under Jimmy Carter-1,000 (to come)
Washington-Simon-An appraisal of Secretary of the Treasury
William Simon-1,000. By Philip Shabecoff (to come)
New York-Mutual-The woeful state of the murual fund insutry:
record redemptions, mergers and flagging interest of investors
and brokers-1,000. By Richard Phalon (to come)
New York-Markets in Review-How the stock markets fared this
week (to come)
New York-Highlights-Highlights of the past week in business
and finance (to come)
COLUMNS
Baker (moved 11-2). Reston, Wicker, Sulzberger-all to come
(will move on priority basis as soon as available)
Financial: Mullaney-to come (priority)
Sports: Smith and Anderson-both to come (priority)
1104 1306pes
**********
n033 1148 04 Nov 76
qiqqseqsfl
BC-CLAIBORNE TOURNEDOS Adv07-2takes 1150
FOR RELEASE SUN NOV 7
By CRAIG CLAIBORNE with PIERRE FRANEY
c. 1976 N.Y. Times News Service
NEW YORK - Although it was Henri IV who wanted a chicken
in the pot of every peasant, he is celebrated in classic
French cooking not with chicken a la king but with fillet
of beef, namely tournedos Henri IV. The dish is a sumptuous
combination of grilled tournedos, artichoke bottoms filled
with bearnaise sauce, noisette potatoes (potatoes shaped
BUST IT
1104 1446pes
**********
n034 1155 04 Nov 76
qiqqseqsfl
BC-CLAIBORNE TOURNEDOS Adv07-3takes 1150
FOR RELEASE SUN NOV 7
By CRAIG CLAIBORNE with PIERRE FRANEY
c. 1976 N.Y. Times News Service
NEW YORK - Although it was Henri IV who wanted a chicken
in the pot of every peasant, he is celebrated in classic
French cooking not with chicken a la king but with fillet
of beef, namely tournedos Henri IV. The dish is a sumptuous
combination of grilled tournedos, artichoke bottoms filled
with bearnaise sauce, noisette potatoes (potatoes shaped
like marbles and cooked in butter), plus watercress as a
garnish. Henri IV was born in Pau, the capital of the French
province of Bearn, from which the word bearnaise is derived.
His association with the province may account for the name
of the dish.
Tournedos Henri IV
6 tournedos or filets mignons (see note), about one-quarter
pound each and one and one-quarter to one and one-half inches
thick
4 tablespoons butter
6 rounds of white bread, each about two and one-half to
three inches in diameter
6 cooked artichoke bottoms (see recipe)
Oil
Salt and freshly ground pepper
1 1/2 cups bearnaise sauce (see recipe)
48 or so noisette potatoes (see recipe)
Watercress for garnish, optional.
1. Have the tournedos ready to cook.
2. Heat two tablespoons of butter in a skillet large enough
to hold the bread rounds in one layer. Add the bread rounds
and saute until golden brown on both sides, turning once
or twice. Drain on paper towels.
3. Heat the remaining butter and add the artichoke bottoms,
''choke'' side down. Cook to heat through and turn. When
thoroughly hot throughout, remove.
4. Brush the tournedos with oil and sprinkle with salt and
pepper to taste. Grill them (see note) or broil them on both
sides about two to five minutes to a side, depending on degree
of doneness desired. Cooking time will depend on the thickness
of the meat, the intensity of the heat, the distance from
the heat and so on.
5. To serve, arrange one sauteed bread round on each of
six hot plates. Place one tournedos on each bread round.
6. Place one artichoke bottom next to each tournedos. Spoon
warm bearnaise inside each artichoke bottom and a touch of
bearnaise on top of each tournedos. Spoon noisette potatoes
onto each plate and garnish each plate with watercress.
Yielf: Six servings.
Note: A filet mignon includes not only the tournedos but
a slice of the tender ''chain'' meat that has a tentative
attachment to it. The tournedos is one solid piece of meat
without this ''chain.'' The chain, if not used for this dish,
can be used for other dishes, such as beef stroganoff. Or
it may be ground.
If there is no facility for grilling or broiling the tournedos,
do not brush them with oil but cook them on both sides in
a little butter in a hot skillet until done. Traditionally
the tournedos should be grilled over charcoal, if possible.
(MORE)
1104 1454pes
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n036 1001 10 Nov 76
BC-CLAIBORNE COLUMN 2takes 1200
(LIVING)
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
NEW YORK - Where people talk knowledgeably about great cooking
today, 40-year-old Freddy Girardet is said to be the most
illustrious thing to come along since Mrs. Escoffier gave
birth to Georges Auguste 130 years ago.
Even Paul Bocuse has hinted at it. And Pierre Troisgros
is so impressed with the man's talents that he dispatched
his son, Michel, to serve his apprenticeship in the kitchen
of Restaurant Girardet in the tiny Swiss town of Crissier,
three miles from Lausanne.
The professional restaurant critics of France are downright
breathless when they mention his name. The man from L'Express
describes Girardet's kitchen as ''extraordinary, unforgettable.''
The scrivener of Jours de France says ''Sublime.'' There
are even those who argue that what Girardet has put together
is conceivably the greatest French restaurant on the European
continent.
Then who is the new genius, this sorcerer of the European
cookstove so recently catapulted into international eminence?
He has a modest background. He never served a day's apprenticeship
in any of the great and established kitchens of France. To
the contrary. In his early youth, he was a jock and when
he wasn't playing with the local football team, he was working
in his father's modest kitchen, in Crissier, a town of 4,000
inhabitants. That plus a three-year stint at a popular but
scarcely celebrated establishment, the Brasserie du Grand
Chene in Lausanne.
Girardet vows that his entire inspiration in cooking began
with a routine visit years ago to a vineyard in Burgundy
on a buying tour.
''I had never dined in any of the greatest restaurants in
France,'' he said. ''On this particular occasion, one of
the vineyard owners suggested we drive to Roanne for lunch.
He took me to the Troisgros restaurant.'' It was, Girardet
recalled, an almost spiritual experience. In one meal, he
declared, his vision, his entire concept of what cooking
was all about, was altered - irrevocably.
The thing that astonishes his peers is that - following
this experience, he has, solely on his own native talent,
become one of the greatest creative forces in the world of
chefs today, second neither to Bocuse, Guerard, Vergnes or
any of the other titans on the European scene. His cooking
is also universally conceded to fit the mold of the much
publicized nouvelle cuisine of France.
''La nouvelle cuisine,'' Girardet noted, ''is nothing more
than good taste. It is to prepare dishes to preserve their
natural flavors and with the simplest of sauce.''
La nouvelle cuisine is not, incidentally, what many people
mistakenly presume it to be - calorie-free but nonetheless
delectable. To the contrary, the vast majority of the Giarardet
sauces - just as in the kitchen of Bocuse, Verge et all.
- are based primarily on cream.
''I don't love cream like those Lyonnais chefs,'' Girardet
observed, but added that he does use 100 quarts each week
as well as 160 pounds of butter.
(MORE)
1110 1300pes
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n005 0658 15 Nov 76
BC-CLAIBORNE-MARY 2takes 800
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
NEW YORK - To our taste, the greatest preprandial, midday
drink ever created in America is a Bloody Mary. We have no
earthly idea where the cocktail originated, although we have
heard numerous claims in that direction.
As far as we can date the drink, it came about shortly after
the end of World War II. Before that - and this may be difficult
for anyone under the age of 30 to believe - vodka was virtually
unknown in this country and Tabasco was something that, in
those days of yore, Southerners added to soups and stews
and sprinkled on breakfast eggs.
In any event, we have often mentioned Bloody Marys in one
context or another, most recently in stating that we find
most canned Bloody Mary mixes absolute vile, adding that
we long ago learned not to order a Bloody Mary on an airline,
knowing what we would be served.
We stated that we carried our own Tabasco sauce and Worcestershire
and ordered tomato juice, lime, vodka and ice and added the
other ingredients to our own taste.
We also stated that the only well-made Bloody Mary mix in
a can bore the Tabasco name.
We now have advance knowledge of another excellent product
that may be used in making the drink. This is produced by
the Angostura bitters people. It is called the Angostura
Bloody Merry Maker. It is a bottled blend of Worchestershire
and lime and spices and is to be added in small quantities
to tomato juice and vodka in lieu of the usual Worcestershire,
lime or lemon and hot sauce.
It is commendable and will be worth testing once it arrives
in the markets hereabouts. At present, the company plans
to introduce it locally in mid-January. The cost is $1.60
a bottle and, according to the label, one bottle is sufficient
for up to 50 drinks.
While we're on the subject, numerous readers have asked
us for our own favorite recipe for a Bloody Mary. That we
are pleased to offer plus the admission that we learned one
of the key elements for a great libation from our favorite
bartender, Jimmy Fox, who works the day shift at that tiny,
inimitable hideaway, the Blue Bar of the Algonquin Hotel.
Jimmy makes the best Bloody Marys in town, and one reason
is that they are quickly made and ice cold. Jimmy uses a
cocktail shaker full of ice, shakes the preparation briefly,
but thoroughly, and pours.
BLOODY MARY
1 1/2 ounces vodka
1/2 cup tomato juice
Salt and freshly ground black pepper to taste
Juice of half a lime
1 teaspoon Worcestershire sauce
4 to 6 dashes Tabasco sauce
1 lime wedge.
1. Ideally, a Bloody Mary should be shaken, using a barman's
standard glass and metal cocktail shaker set. Add the vodka,
tomato juice and so on to the metal container.
2. Fill the glass container with ice, the smaller the cubes
the better. Invert the glass into the metal container and
shake quickly nine times. If the drink is shaken excessively,
the tomato juice may separate. Immediately strain the Bloody
Mary into a glass and serve with a lime wedge dropped in.
Yield: One cocktail.
(MORE)
1115 0957aes
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n120 2129 16 Nov 76
BC-CLAIBORNE-THANKSGIVING 2,000
(LIVING SECTION)
A THANKSGIVING MENU
Oysters and clams on the half shell
Cream of pumpkin soup
Roast turkey with sausage stuffing
A puree of mushrooms
A puree of celery root
Onions au gratin
Coconut cream pie
Sweet potato pie
California pinot blanc
California cabernet
Dry champagne
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
NEW YORK - If Benjamin Franklin had had his way the Thanksgiving
bird would have been our national emblem today. It was his
contention that ''the bald eagle. . . is a bird of bad moral
character; he does not get his living honest
y and yoy
have seen him perched on some dead tree, where, too lazy
to fish for himself, he watches the labor fo the fishing-hawk;
and when that diligent bird has at length taken a fish .
. . the bald eagle pursues him and takes it from him.''
Franklin thought turkeys were nicer, but perhaps it is just
as well that he didn't have his way, for it is unlikely that
we would ever eat our national emblem.
Where nomenclature is concerned, the turkey has had a hard
go ot it, thanks to the early American explorers. They literally
thought that it was a kind of fowl that had originated in
Turkey.
In our favorite source book on the subject, ''The Wild Turkey''
by A. W. Schorger (University of Oklahoma Press, 1966)),
the author notes that in ''the Middle Ages nearly everything
exotic was obtained in or through Turkish, or Arabian, territories.''
He said the belief that the turkey came from Turkey persisted
long after it was known that the bird had its actual origins
in the New World. Even that genius Samuel Johnson defined
the turkey as ''a large domestick fowl brought from Turkey.''
It is noted that over the centuries there have been many
colorful, fanciful theories about the origin of the name.
It has been seriously proposed and recorded that the name
derives from the birds's call, ''turk, turk, turk.'' Schorger
also notes that ''Turquoise was once called the Turkey stone.''
Some theoretician has proposed that, apropos of this, the
name turkey was applied because of the blue on the head of
the bird.
Similarly, the author observes that the name of the peafowl
''in the dialect of Malabar'' is togei. It has been proposed
that this name followed the peacock westward and that the
name turkey was derived from it. The Indian tribes of Central
America and Mexico had 20 or so unrelated names for turkey,
including such exotics as guanajo, totoli, tunuk and lapump.
(more)
1117 0028aes
**********
n007 0734 21 Nov 76
BC-Q&A COOKING 2takes 900
(LIVING)
Readers are invited to send in questions about food and
cooking techniques to Craig Claiborne, Food Editor, The New
York Times, 229 West 43d Street, New York, N.Y. 10036. Unfortunately,
unpublished questions cannot be answered individually.
c.1976 N.Y. Times News Service
(UNDATED)
Q. I am planning to roast my first turkey this Thanksgiving.
There will be about 20 guests for dinner, and I wonder what
size turkey I will need and instructions for roasting it.
The turkey will be stuffed.
A. A 13- to 15-pound turkey when stuffed should serve 20
people generously and conceivably as many as 24. Here are
the instructions for roasting a stuffed and trussed turkey
of that weight.
1. Preheat the oven to 375 degrees.
2. Arrange a neatly trussed, stuffed 13- to 15-pound turkey,
breast side up, in a baking pan. Arrange the feet, neck and
gizzard around it. Rub the turkey all over with two tablespoons
of butter.
3. Place the baking pan in the oven and bake one hour, basting
often.
4. Cover the turkey loosely with two sheets of foil. Bake
30 minutes, lifting the foil and basting occasionally.
5. Reduce the oven heat to 325 degrees. Continue to baste
and bake two and one-half to three hours longer. A meat thermometer
inserted in the thigh of the turkey (away from the bone)
should register a temperature of about 160 degrees. Let the
turkey rest half an hour out of the oven before carving.
6. As the turkey rests, skim the fat from the roasting pan.
To the drippings that remain, add half a cup of water. Cook,
stirring, about five minutes. Add this to giblet gravy.
Q. On occasion I see recipes that yield, to choose an arbitrary
figure, 12 servings. Quite often these recipes might interest
me, but I rarely cook for more than four or, on occasion
six. Can I simply divide the ingredients by two or three
and proceed from there with the same baking times or whatever?
A. Dividing recipes is easy and generally recommended, but
you must exercise your own judgment on some points of cooking.
For example, if you have a cake batter made with a dozen
eggs and the recipe specifies baking the cake for an hour,
it is quite obvious that a cake batter made with half the
eggs plus half the other ingredients must bake a shorter
while.
On the other hand, if your recipe is for a saute of chicken,
the decreased ingredients and cooking times should remain
more or less the same. You would, of course, have to select
a smaller skillet or casserole or whatever to cook the chicken
in.
Q. When a recipe says ''Bake at 425 degrees for 10 minutes,
then reduce the heat to 350 degrees,'' does one simply turn
the setting to 350 or is it necessary to keep the oven door
open until the thermometer reads 350?
A. Unless the recipe specifies leaving the oven door open,
don't do it. Simply turn the setting to the desired lower
temperature.
(MORE)
1121 1032aes
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n024 0946 21 Nov 76
BC-INGREDIENTS 2takes 970
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
NEW YORK - ''Can you really identify all the ingredients
in a particular dish or can you reproduce almost any dish
in your own kitchen?'' The answer, of course, is yes.
It may be that my reaction to both queries is no stranger
than my own awe and wonder that anyone can play a piano by
ear, understand the intricacies of chess, or dance the tango,
the Lord having blessed me with a tin ear, a talent for no
games more complicated than jacks and two left feet.
Taste - the mouth's response to the sensation of eating
and drinking - is a strange and complex and complicated thing.
I am convinced that there are a multitude of people (Americans
mostly to judge by the people who buy TV dinners and frozen
pizzas) who have no taste whatsoever.
They detest caviar (which may be just as well, current prices
being what they are), dote on overcooked lamb, abhor dishes
made with tripe and other innards, consider snails an abomination
and couldn't comprehend the sublime virtues of a fish in
white wine sauce if it were made by George Auguste Escoffier
reincarnate.
And yet I think that some people, and I suspect a great
number of people, are born with the gustatory equivalent
of perfect pitch. Whether they develop that ultimate sense
of taste and smell (where taste is concerned, smell is irrevocably
interbound) is another matter. The pursuit and sharpening
of taste involves continuous and reflexive familiarization
with and analysis of myriad flavors and odors.
I have an acquaintance in the wine field who told me quite
serioust in his
past life he was a canine (a basset hound, he hoped) for
as a child he sniffed everything, flowers, herbs, grass,
the leaves of plants, other animals and so on simply for
the pure joy of smelling.
I boastfully claim a kindred nature, and if I were placed
in a closed room of filtered air, I could conjure up dozens
of the smells of my childhood. The scent of newly mown hay,
the warm, musty smell of freshly bailed cotton (I grew up
in thee Mississippi Delta) and more than these the co-mingling
of flavors in my mother's kitchen - onions and celery and
green peppers sauteed in butter.
I also know, incidentally, that the palate can be wildly
confused and with no damage done, except, perhaps, to one's
ego. One way to do this involves a game which, if you care
to play, can net you five to one (an arbitrary ratio) if
you can find a taker or two who boasts about his unerring
palate.
It is a blindfold test involving, let us say, seven or more
strong spirits such as Scotch, vodka, bourbon, rye, cognac,
rum and gin. The beverages are listed on a scorecard, and
as samples, are poured at random. The blindfolded subject
is asked to rate one at a time.
Characteristically, the subject is able to identify the
first and possibly the second sample. After that, he is more
than apt to confuse a majority of the remaining alcohols,
mistaking rum for cognac, rye for bourbon, bourbon for rum,
even cognac for vodka and so on.
Having participated in this charade with a few of the grander
gurus of food and drink, I can vouch for the fact that a
score of 50 per cent is excellent. A score of 70 per cent
is phenomenal and, in my experience, at least, a score of
100 per cent is unknown.
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n116 2105 21 Nov 76
BC-KITCHEN 3takes 1,450
(LIVING)
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
NEW YORK - America is living in an age of unprecedented
basics and luxuries for the kitchen, catering to a nationwide
involvement in cooking as a pleasure, a hobby to be ranked
with other indoor sports.
In that respect we are rank hobbyists and our chief new
acquisitions are fantastic additions to a kitchen, already
loaded wall to wall, storage drawer to storage drawer with
worldwide gadgets ranging from an inexpensive knife sharpener
called Zip-Zap to, of course, the essential Cuisinart food
processor.
The two new additions are a formidable pasta-making machine
from Italy and a sensational, if a bit bulky, machine for
stuffing homemade sausages. Both of them are in the luxury
category - the pasta maker costs $122.50, the sausage stuffer,
$225. But what fine new dimensions they've added to our day-to-day
hobby.
The advantages of the new pasta machine, which is by Bialetti,
over the widely available standard stainless steel machine
include the plastic rollers and the fact that it is powered
by electricity which enormously speeds up pasta making. The
machine can be used for flat sheets of dough such as are
used for ravioli and thin strands for noodles. It is sold
by Hammacher Schlemmer.
The sausage stuffer - the trademark is Tre Spade - satisfies
our unabashed liking, if not to say insatiable appetite,
for homemade sausages. It is ideal for home preparation.
The cylinder that contains the filling for the sausage can
accommodate as little as three pounds of meat and up to,
perhaps, 20 pounds. It is manually operated and comes equipped
with stuffing tubes in assorted sizes and can be used for
making anything from chipolatas to large liverwurst. Expensive,
of course, but so is the theater and a fine set of golf clubs.
It is available at the Pottery Barn.
We have long been amused by that segment of the public who
will spend prodigal sums of money on such hobbies as golf,
tennis, travel, and yet let their kitchens go begging. Furnishing
a kitchen properly - comfortably - seems to inspire a certain
guilt in some misguided souls. Not in ours.
Cooking is a major pastime and an endless pleasure, and
we gleefully accommodate our purse to the kitchen rather
than the other way around. Attempting to cook with a poor
stove and a tin skillet is no more fun than trying to climb
a greased pole or running a foot race with your feet in a
burlap bag, or, as we have said elsewhere, playing tennis
with a loosely strung racket.
We are often asked to outline the details of a well-equipped
kitchen, and we offer herewith our thoughts on the matter.
There is a checklist of utensils we consider basic to any
kitchen. We offer a few of our favorite things - some essential,
some useful.
A note to the wise: In shopping for household gadgets it
is wise to do a bit of comparison shopping. Prices for the
same item may differ as much as $5 from one store to the
other.
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n004 0729 25 Nov 76
qiqqseqsfl
BC-CLAIBORNE Adv28 3takes 1,500
FOR RELEASE SUN. NOV. 28
By CRAIG CLAIBORNE with PIERRE FRANEY
c.1976 N.Y. Times News Service
NEW YORK - It is scarcely news at this late date to say
that the food processor is the greatest thing to happen to
the well-equipped American kitchen since refrigeration. Only
a few short years ago, the dishes presented here would scarcely
have been possible for the home cook. A mousse (and a pain
de poisson, or fish loaf, which is a kind of mousse) was
something reserved for professional kitchens, laboriously
prepared by beating and pounding and sieving by hand.
The scallop mousse is a gossamer affair with a fine, creamy
tomato sauce; the French fish loaf is an equally delectable
delicacy and may be served hot or cold. either of these dishes
can be prepared by using an electric blender, but it is more
time-consuming and the product will be a trifle less elegant.
SCALLOP MOUSSE
1 pound scallops
Salt and freshly ground pepper
2 large egg yolks
20 medium-size shrimp, peeled and deveined
1 cup heavy cream
Cream of tomato sauce (see recipe).
1. Preheat oven to 375 degrees.
2. Set aside half a cup of scallops. Place the remaining
scallops in the container of a food processor (or an electric
blender, using as many extra steps as necessary). Add salt
and pepper to taste and blend about 20 seconds.
3. While blending, add the yolks and half the shrimp. Add
the cream and blend until thoroughly smooth.
4. Butter a five-or-six-cup ring mold and spoon half the
mousse mixture into it. Cut the reserved shrimp into half-inch
pieces and sprinkle these over the mixture in the mold. Scatter
the reserved scallops over this. Cover with the remaining
mousse mixture and smooth it over. Cover closely with a ring
of wax paper, pressing down to get out air bubbles. Place
the mold in a basin of boiling water and bake 30 minutes
or until set. Unmold and serve with cream of tomato sauce.
Yield: Eight or more servings.
CREAM OF TOMATO SAUCE
1 cup peeled, seeded cubed fresh tomatoes
1 1-2 tablespoons butter
1 tablespoon chopped onion
1 teaspoon finely chopped shallots
Salt and freshly ground pepper to taste to taste
1-2 cup fish broth or bottled clam juice
1 cup heavy cream
2 tablespoons finely chopped parsley.
1. Prepare the tomatoes and set aside.
2. Heat the butter in a saucepan and add the onion, shallots
and salt and pepper to taste. Cook until wilted and add the
tomatoes. Stir and simmer five minutes. Add the fish broth.
3. Cook until the mixture is reduced almost by half and
add the cream. Simmer, stirring often, about 10 minutes,
and add the parsley and salt and pepper to taste.
Yield: About two cups.
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n023 0900 01 Dec 76
BC-CLAIBORNE-GAME 4takes 2,000
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
NEW YORK - Game, be it winged or four-legged, furred or
feathered, certainly ranks high (no pun or puns intended)
on the list of the most coveted dishes of the late autumn
and winter table. It is in league with fresh oysters, fresh
foie gras and new beaujolais - something to titillate and
glorify the palate.
Over the years we have learned, somewhat to our surprise
that Americans by and large are not all that conversant with
proper techniques of game cookery. Not even those whose larders
may be filled with the likes of venison, pheasant and quail.
We offer here a marvelous ragout of venison and a roast
saddle of venison. Also, the roast quail is a delight, particularly
for a late, lazy Sunday breakfast.
It is not true that all game, to be excellent of flavor,
must be marinated. To the contrary, rib or loin chops of
young venison are tender and delicious when cooked like other
young chops, such as lamb. And don't forget that young venison
makes excellent hamburgers. And chili con carne.
Marinade for Game
1-4 cup red wine vinegar
1-2 teaspoon dried marjoram
4 juniper berries, crushed
1 bay leaf
1 teaspoon rosemary
2 whole cloves
1-4 teaspoon thyme
10 peppercorns
4 cups dry red wine
1 cup coarsely chopped celery
1 cup thinly sliced carrots
1 cup quartered small onions
2 sprigs parsley
Salt to taste.
1. Combine in a saucepan one-quarter cup of red wine vinegar,
the marjoram, juniper berries, bay leaf, rosemary, cloves,
thyme and peppercorns. Bring to the boil and simmer about
five minutes.
2. Empty the mixture into a stainless steel or enamel bowl
and add the remaining ingredients. Use as a marinade for
game.
Yield: Two quarts, approximately, or enough marinade for
five pounds of venison.
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n036 1139 02 Dec 76
qiqqseqsfl
BC-CLAIBORNE-PUDDING ADV05 3takes 1,500
(FOR RELEASE SUN DEC. 5)
By CRAIG CLAIBORNE with PIERRE FRANEY
c. 1976 N.Y. Times News Service
NEW YORK - One of our favorite commentaries on plum pudding
appeared several years ago in the Christmas issue of The
British Medical Journal. It listed the ingredients for a
plum pudding to serve 20 and reckoned that the calorie count
was in excess of 58,000, which averaged out to 2,750 calories
per serving.
''Who caes,'' the author asked, Lord bless him, ''about
the calorie content of such a creation? Its sustenance is
of the spirit, not of the body. The mind is enriched and
tranquil after such ameal, free to dream peacefully of those
sunlit lands far over the blue, untaxable sea where grapes
turn to wizened raisins in a day and the orange ripens.''
The gentleman went on to quote Dr. Samuel Johnson, that
''human life is everywhere a state in which much is to be
endured and little to be enjoyed.'' Wassail! Here's to the
Christmas pudding and its calorie-laden companion, a rich
fruitcake. These would, by the way, make ideal homemade gifts
for the present season. The excellent fruitcake recipe came
to us from a reader, Mrs. Jean La Camera of New Haven, Conn.
Plum Pudding
The pudding:
1/2 pound beef suet taken from the kidney
2 cups golden raisins
2 cups black raisins
2 cups dried currants
1/2 pound glace cake mix
1/2 pound candied citron
2 cups fresh bread crumbs
1/2 cup flour
1/2 teaspoon ground allspice
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Grated rind of two lemons
Salt
1/4 cup dark-brown sugar
8 eggs, separated
1/2 cup heavy cream
1/4 cup cognac or rum
The flour seal:
2 cups flour
1/4 cup water
1 egg yolk, beaten.
1. To steam the pudding, select a kettle or a steamer large
enough to hold four sealed pudding molds. They should be
placed in the steamer basket or on a rack above one inch
of boiling water, which should be constantly replenished
as it boils away. Pudding may also be baked. To do this,
set the pudding molds in a basin of boiling water and place
in an oven preheated to 375 degrees. Steam or bake the pudding
for about two hours.
2. Remove the connecting and tough outer tissues from the
suet. Place the suet in the freezer and let it stand until
almost but not quite frozen. Remove it and place it on a
flat surface. Chop it finely with a heavy knife or cleaver.
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n117 2247 05 Dec 76
BC-CLAIBORNE 2takes 900
By CRAIG CLAIBORNE
c.1976 N. Y. Times News Service
NEW YORK - We are well aware that the common eel may not
be caviar to the general public, a fact that, given our appetite,
is sad but true.
We happen to enjoy properly cooked eel in almost any of
its versatile forms. That is why we are pleased to announce
that there is now a handy little looseleaf cookbook filled
with interesting ideas on how to prepare eel. It is published
by the Institute for Anguilliform Research at the University
of Bridgeport in Connecticut.
The book was sent to us by Clara McKeever of the biology
department at the University of Bridgeport (the Eel Institute)
with the serious intent of directing attention to a food
resource little known and little used in the U.S. - and to
our studies of that fish.''
''The Eel Cookbook'' offers a good deal of information about
eels in addition to more than 50 recipes. The book may be
obtained by sending check or money order for $1 payable to
Eel Institute, Dr. Michael E. Somers, Biology Department,
University of Bridgeport, Bridgeport, Conn. 06602. Here is
a sample recipe from the book:
FRIED EEL WITH TARTAR SAUCE
2 eels, skinned, cleaned, cut into three-inch pieces
Milk to cover
Salt and freshly ground pepper to taste
1/4 teaspoon Tabasco sauce
1/2 cup flour
1/4 cup oil, plus enough for deep frying
1 large bunch parsley, optional
Lemon wedges
Tartar sauce (see recipe).
1. In a mixing bowl, place the eel pieces and add milk to
cover, salt, pepper and Tabasco sauce. Drain. Take eel pieces
and dredge in flour seasoned with salt and pepper.
2. Heat one-quarter cup oil in a skillet until hot and almost
smoking and then add eel pieces. Cook the eel, stirring and
turning occasionally, until golden brown. Drain eel pieces
on paper towels.
3. If desired, remove and discard parsley stems. Rinse parsley
and pat to complete dryness. Deep fry the parsley, drain
on paper towels and serve with eel pieces. Serve with lemon
wedges and tartar sauce.
Yield: six servings.
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n120 2102 07 Dec 76
BC-CLAIBORNE-AMERICANS 3takes 1600
(LIVING)
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
NEW YORK - Paranoia, thy name is the American diet! Butter,
eggs and cream - the absolute foundations of haute cuisine
- have become the dreaded Gorgons, the absolute no-nos, the
menace foods of the century.
And, lo, the poor Americans! The poor devils given to gluttony,
covetous of eternal youth and simultaneously beset on all
sides by merchants of fright and hysteria, quake at the thought
of them.
If I were to write a diet cookbook for people who wish to
eat well, lose weight and live in robust good health, it
would contain exactly two words: Eat less. Or, perhaps, seven
words: Savor your food but eat in moderation.
Under no circumstances would my sane and serious but short
volume succumb to the idea that those foods that have nourished
this nation for a couple of hundred years must be banished
from the diet in the name of eternal youth or theories about
health that remain matters of debate among the scientists.
But Americans have become a nation of culinary schizophrenics,
living in mortal dread of high-calorie foods and shunning
some of the greatest pleasures of the table while mindlessly
gorging themselves on all sorts of plain and junk foods in
quantity and without apology.
Who would dare remonstrate if the average American goes
to a ball game and downs six or more hot dogs along with
a matching number of cold beers?
Or if the palate is placated with two or three hamburgers
or a whole pizza downed with a Coke and followed with a banana
split? It's only the sign of a happy husband or a boy or
girl with a healthy American appetite. Tradition. The American
way.
But deep-seated feelings of guilt blossom in the Yankee
breast at the sight of cream soups, hollandise and bearnaise
sauces, creamed main dishes, maitre d'hotel butters for steak;
anchovy butter for broiled fish; pastry creams and any (EDs:
italics any) whipped cream if it is to be spooned over a
foreign dessert such as a gateau St. Honore or a Viennese
torte.
Dining in this country is a bewildering Everest of paradoxes
and to my mind one of the biggest revolves around the American
use - and nonuse - of butter.
I am constantly flabbergasted when I visit a steak house
and the meat is served without melted butter. The paralogism
is this: The management, at the same meal, unhesitantly serves
limitless butter on the side and the patron, almost equally
unhesitatingly spreads this on bread, consumes it and then
frequently asks for more, more bread, more butter.
a fraction of this amount of butter were melted
and poured over that steak it would enormously enhance the
meat's flavor and general palatability.
(more)
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n003 0645 08 Dec 76
BC-CLAIBORNE-Q&A 600
(LIVING)
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
Q. I am never happy with the toast that pops out of my toaster.
What do you recommend?
A. The best of all possible toast is made in the oven. This
takes a bit more time and effort, however, than making it
in a toaster. To bake toast, preheat the oven to 400 degrees
and trim off the crusts of the bread slices. Butter one side
of each slice and arrange the slices, buttered side up, on
a baking sheet. Place in the oven and bake about five minutes
or until the slices are golden brown on one side. Turn and
continue baking until golden brown all over.
Q. In a recent column that dealt with paillard of veal you
stated that the thin slice of meat was flattened, sprinkled
with salt and pepper, grilled and served with a maitre d'hotel
butter and sometimes with a sauce diable. Could you give
me recipes for the butter and the sauce?
A. A maitre d'hotel is one of the most basic ''composed''
butters in French cookery. A pat of this butter is added
to grilled meats such as steak or veal, chicken, broiled
fish and so on before serving. Basically it consists of softened
butter blended with lemon juice and parsley. Chives are sometimes
added. The sauce diable, literally devil sauce, is so named
because it is piquant with mustard and other spices.
Maitre d'Hotel Butter
1/2 cup softened butter
Salt to taste
2 tablespoons finely chopped parsley
2 tablespoons chopped chives, optional
2 tablespoons lemon juice.
1. Place the butter, salt, parsley and chives in a bowl
and start beating with an electric blender.
2. Gradually beat in the lemon juice. Spoon and scrape the
mixture onto a sheet of wax paper and roll it into a sausage
shape about one inch in diameter. Chill until firm. Serve
cut into half-inch slices on top of broiled and grilled foods.
Yield: About half a cup.
Sauce Diable
2 tablespoons coarsely chopped onion
2 shallots, finely chopped
1 clove garlic, finely chopped
15 peppercorns, crushed
Pinch of dried thyme
1/2 bay leaf
1/4 cup wine vinegar
1 cup fresh or canned beef broth
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon butter
2 teaspoons imported mustard, such as Dijon or Dusseldorf.
1. Cook the onion, shallots, garlic, peppercorns, thyme,
bay leaf and wine vinegar in a small saucepan until almost
all the liquid has evaporated. Add the beef broth and simmer
10 minutes. Blend the cornstarch and water and stir it into
the simmering liquif.
2. Strain the mixture through a sieve, pushing as much of
the solids through as possible. Return to the heat and bring
to the boil.
3. Remove the sauce from the heat and stir in the butter.
Stir in the mustard; do not boil after the mustard is added.
Serve with grilled pork and veal dishes.
Yield: About one cup.
Readers are invited to send in questions about food and
cooking techniques to Craig Claiborne, Food Editor, The New
York Times, 229 West 43d Street, New York, N.Y. 10036. Unfortunately,
unpublished questions cannot be answered individually.
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n016 0814 08 Dec 76
BC-CLAIBORNE-AMBASSADOR 3takes 1600
ART EN ROUTE TO PICTURE CLIENTS
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
(UNDATED)- It was Thursday, shortly after high noon, and
Gunter Kraftner was drinking pea soup in the kitchen with
his visitors.
Nobody had gone to the Swedish Ambassador's residence in
Washington for that purpose. Drinking pea soup, cooked with
smoked pork on a Thursday just happens to be an old Swedish
custom, chef Kraftner explained.
The potage was the color of golden maize and was ingeniously
seasoned with a slight, but pungent, touch of dried marjoram.
The soup was sipped between bites of smoked pork, each morsel
of which was judiciously smeared with a touch of mustard.
It was splendid fare, utterly splendid.
The real reason for the visit to the nation's capital was
to dine that evening with the Swedish ambassador and his
wife, the Count and Countess Wilhelm Wachtmeister, and to
meet the chef, whose talents I had heard extolled at length
at a dinner in New York.
Along with the soup and the smoked pork, Kraftner served
a warming and mildly intoxicating glass of warm Swedish punch
(made with a base of arrack) and talked about himself.
Kraftner said he was not Swedish by birth but had lived
and worked there for 16 years. He was born in Vienna and
had actually planned to come to the United States with a
zemporary stopover in Stockholm.
In Stockholm he worked in a catering firm for a number of
years, and for special functions - some large, some small
- he was often asked to cook for the royal family.
One of the most incisive occasions, he recalled, came about
last March when he was asked to cook a special menu for the
young monarch. The menu was modest but well tailored: creme
hongroise, a cream soup made with green and red peppers;
selle d'agneau roti, or roast saddle of lamb; legumes assorties,
or assorted vegetables; and petit, choux, or cream-puff pastries
with butter cream.
At the end of the lunch the king announced to the chef,
before the rest of the world heard the news, that His Highness
was engaged to Silvia Renate Sommerlath, the daughter of
a German businessman.
It goes without saying that a good deal of entertaining
occurs each year at the embassy residence, and, with some
''typical'' dinners calling for two menus, Kraftner is certainly
one of the busiest chefs in town.
Countess Wachtmeister is impressively qualified to direct
the many-roomed mansion. Like most Swedish women. Ulla Wachtmeister
was taught at an early age he requisities of ''running a
proper home.'' She is a skilled seamstress and is said to
be a first-class cook in her own right.
In fact, numerous dishes handed down to her from her own
and her husband's families appear frequently on the embassy's
menus. One that I sampled, called eggs Gripsholm, is her
creation. It was so named because her mother was married
to the curator of the Gripsholm castle. That dish, too, is
a colorful, excellent buffet item
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n024 0934 09 Dec 76
qiqqseqsfl
BC-FOOD Adv12 2takes 1000
FOR RELEASE SUN. DEC. 12
By CRAIG CLAIBORNE WITH PIERRE FRANEY
c.1976 N.Y. Times News Service
NEW YORK - As the season to be jolly fast approaches, and
on its heels the time for ringing the old out and the new
in, there follows - as night the day - flurry of requests
for quantity cookery; that is, recipes to serve a crowd.
A crowd, as we reckon it, is almost any gathering that numbers
more than 12. Here we offer recipes for three longtime favorites
- two of them typically American, the other borrowed from
Mexico or Peru or other parts south - designed to serve 18
or more to the tune of ''WASSJIL, 3/8KX(,R ''Auld
ang Syne.''
There is a recipe for a Louisiana jambalaya (a Louisiana
French word doubtlessly derived from the French word jambon,
meaning ham); a Brunswick stew (named for Brunswick County,
Va.), and a picadillo, a meat stew with olives and capers,
adapted from dishes served in South and Central America.
JAMBALAYA
1/4 pound salt pork, cut into small cubes
3/4 pound hot link sausages, such as chorizos or hot Italian
sausages
4 cups finely chopped onion
3 cups finely chopped celery
3 tablespoons finely minced garlic
4 cups chopped sweet green peppers
1 cup chopped sweet red peppers, or use an additional cup
of chopped green peppers
3 pounds porkette (smoked boneless pork butt),navailable
in supermarkets, or a cooked ham in onz thick slice
3 bay leaves
3 sprigs fresh thyme, or 1 teaspoon dried
1 35-ounce can tomatoes, preferably imported Italian tomatoes
1 cup finely chopped parsley
Salt and freshly ground pepper
Tabasco sauce
1 quart oysters with their liquor
4 cups, approximately, fish broth, or use fresh or canned
clam broth
4 cups, approximately, water
5 cups raw rice
5 pounds raw shrimp, shelled and deveined
1 1/2 pounds fresh bay scallops.
1. Using a large kettle or Dutch oven, cook the salt-pork
cubes, stirring often, until rendered of fat.
2. Cut the sausages into half-inch-thick slices and add
them. Cook about eight minutes, stirring occasionally, and
add the onions. Cook, stirring often, until wilted and add
the celery, garlic, green peppers and red peppers.
3. Cut the porkette or ham into one-inch cubes and add it.
Add the bay leaves, thyme, tomatoes, parsley, salt and pepper
to taste and Tabasco sauce to taste. Continue cooking. Drain
the oysters and add the liquid, about half a cup to one cup.
Set the oysters aside.
4. Add half the fish broth and half the water. Cook, stirring
once or twice from the bottom, about 10 minutes.
5. Add the rice and stir gently. Cover and cook about 15
minutes. If necessary, add a little more broth and water
to prevent sticking and the jambalaya becoming too dry.
Add the remaining broth and water, the shrimp, scallops
and oysters. Cook, stirring often from the bottom, add more
liquid to prevent scorching and drying out.
7. Serve with a bottle of tabasco sauce on the side.
Yield: Twenty-four or more servings.
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n019 0904 12 Dec 76
BC-HORS D'OEUVRE 2takes 900
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
NEW YORK - A short while ago, we wrote an article detailing
the menu offered by the proprietor of the Comme Chez Soi
restaurant in Brussels on the occasion of that establishment's
50th birthday. The hors d'oeuvre on that evening was listed
as la terrine de legumes sauce cressonette, a vegetable ''loaf''
in aspic served with watercress mayonnaise.
It was also served with a delectable spoon of fresh foie
gras on the side. The vegetable dish - green beans, green
peas, carrots, turnips and so on - was a toothsome, interesting
creation, but we did think it a bit modest for such an otherwise
stately affair.
In any event, we received a letter from E. Ramon Arango
of the political science department of Louisiana State University
telling us that he likes ''vegetables and I like aspics and
the combination of the two with a watercress sauce sounds
appealing.'' Is there any way, he asks, to obtain the recipe?
We re-created the dish in our home kitchen. It is, in effect,
a sort of salad russe held together with clear aspic rather
than mayonnaise, the mayonnaise with watercress, as noted,
was served separately. For the record, here is that recipe:
VEGETABLE LOAF IN ASPIC WITH WATERCRESS SAUCE
4 trimmed ribs of celery about eight and one-half inches
each
One-third pound fresh asparagus, eight to 12 stalks
2 carrots, trimmed and scraped
1 medium-size white turnip, trimmed and peeled
1/2 pound tender young green beans, ends trimmed
Salt to taste
3/4 cup fresh or frozen green peas
Quick tarragon aspic made with four cups of liquid(see recipe)
Watercress sauce (see recipe)
1 tablespoon chopped fresh tarragon or half the amount dried
1. Prepare the vegetables for cooking and have them ready.
Keep them in separate batches.
2. Split the celery ribs lengthwise into half-inch strips.
3. Trim off and discard the tough bottoms from the asparagus.
Scrape the sides of the asparagus, starting about two inches
from the tip.
4. Cut the carrots lengthwise into half-inch or slightly
smaller strips.
5. Cut the turnip into approximately 16 pieces resembling
french-fried potatoes.
6. In a deep skillet, bring a large quantity of water to
the boil. Add salt to taste. This will be used to cook each
batch of vegetables, except the green peas, one batch at
a time.
7. Cook the green beans about 10 minutes or until tender.
Remove the beans and chill. Let the water continue to boil.
8. Similarly cook the celery seven minutes: drain and chill.
Cook the asparagus five minutes, drain and chill. Cook the
turnip five minutes, drain and chill.
9. Using another saucepan, add the green peas to boiling
salted water and cook briefly until tender. Drain and chill.
10. Prepare the aspic in advance and let it cool. When ready
to use, it should be at toom temperature or slightly cooler
but still liquid. If the aspic starts to set, it may be left
to melt slowly over gentle heat.
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n004 0646 15 Dec 76
BC-CLAIBORNE-CHRISTMAS 4 takes 1600
(LIVING)
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
NEW YORK - The most famous legendary dinner in the world
had nothing whatsoever to do with Belshazzar, Trimalchio,
Henry VIII or Tom Jones. It is a feast about which one -
meaning me - may have two minds, and it is the Christmas
dinner indulged in by the Cratchit family in Dickens' ''A
Christmas Carol.''
It was Dickens, of course, who in the course of that tale
made roast goose the bird so ineradicably linked to the glad
and festive Yuletide season in whose thrall we now so awesomely
stand. I am indebted to Dickens for his account, for had
he not made roast goose the legendary symbol that it is,
we might not have prepared that bird in the course of our
year-end labors. Nonetheless, it really doesn't pay to examine
all the details of the Cratchit's feast with a Scroogelike
and microspic eye.
For example, after making the gravy ''hissing hot'' and
after grace is said, Mrs. Cratchit looked ''slowly all along
the carving knife, prepared to plunge it in the breast; but
when she did, and when the long expected gush of stuffing
issued forth....''
Now, that strains my credulity, never having seen a stuffing
issue forth from the breastworks of any fowl.
And what about that pudding to be served after those assembled
were ''steeped in sage and onions to the eyebrows.'' Such
a to-do, old Dickens describes.
''Suppose it should not be done enough!'' Exclamation point.
Exclamation point, indeed.
But read on to the moment when the pudding is readied for
dessert.
''Hallo! A great deal of steam! The pudding was out of the
copper. A smell like washing-day! That was the cloth. A smell
like an eating-house, and a pastry cook's next-door to each
other, with a laundress's next-door to that! That was the
pudding.''
Thanks, Charles, but no thanks. Spare me those wash-day
and eating-house aromas. But let us honor the tradition you
created and celebrate the day with a fine, fat roast goose,
its cavity filled wall-to-wall with a prune and apple stuffing,
delicately seasoned with sage and thyme and one, and let
us pray that no one after the meal is ''steeped in sage and
onions to the eyebrows.''
Soupe aux choux de Bruxelles
(Cream of Brussels sprouts soup)
5 cups young, tender Brussels sprouts
3 cups chicken broth
6 tablespoons butter
4 tablespoons flour
3 cups milk
1/4 teaspoon nutmet
1/2 cup heavy cream
A few drops Tabasco sause
Salt and freshly ground pepper to taste.
1. Trim off the tough ends of the sprouts. Drop them into
boiling chicken broth and simmer until tender, about 20 minutes.
2. Remove the sprouts and leave the cooking liquid. Blend
the sprouts in a food processor or electric blender.
3. Melt half the butter in a saucepan and stir in the flour,
using a wire whisk. When blended, add the reserved cooking
liquid, stirring rapidly with the whisk.
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n010 0723 15 Dec 76
BC-CLAIBORNE II 2takes 950
(In Defense of Rich Foods, last of two articles)
(LIVING)
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
NEW YORK - Anyone who can afford it can dine well - eat
off the fat of the land, to put it another way - without
special diets, without feelings of anxiety and guilt and
without the artificial concoctions promoted by fright merchants
who inveigh against the foods that have nourished this country
for two centuries.
The technique involves only common sense: Eat well, but
eat less.
In that I work in the field of food, experiment with it,
write about it and certainly think about it more than 12
hours a day, I am often asked how, in my early 50's, I maintain
a fairly constant weight.
Such an inquiry is understandably if lamentably born of
the panic in the kitchen that has resulted from the bombardment
of advertisements implying that the basics of haute cuisine
- butter, cream and eggs - are consumed only at one's peril.
It is a panic that has extended at times to my readers.
But the panic is unreasonable. Although I have sampled virtually
every one of the dishes for which recipes have been printed
under my name and although these recipes are intended for
special, festive occasions my weight remains generally at
158 pounds in the morning, 162 pounds before retiring, and
my health good.
Yet the sad (but somehow amusing) assumption remains that
those recipes that call for a cup or two of heavy cream and
a couple of egg yolks and are designed, let us say, for six
to eight people, are deadly. Look at it this way: One cup
of cream in a recipe designed for eight apportions out to
two tablespoons per person. The proportion of egg - on the
basis of two eggs for the dish - is negligible. And if eight
tablespoons of butter are called for, it still amounts to
one tablespoon per person.
One of the most glorious recipes I know - and one that I
have been reluctant to print - is for a magnificent caramel
flan flavored with cognac and a coffee liqueur. It calls
for 12 egg yolks and serves eight. The very idea would probably
send some readers to an early grave. And yet it figures out
to not one and one-half eggs but one and one-half egg yolks
per person.
Hardly a witches' brew to cause one to quake in terror and
shudder at intimations of mortality. Yet many do. In their
fear they have lost sight of a thought as basic as hunger
itself: The profoundest, most elemental reason for eating
is to sustain life. And beyond that, it is possible to dine
purely and simply for the pleasure of dining. I do. And why
not?
Arnold Bennett, the English author who"died in 1931, once
estimated that a man of 60 had spent more than three years
of his life in eating. And long before him, Samuel Johnson
observed, ''I look upon it, that he who does not mind his
belly will hardly mind anything else.''
When I mind my belly most literally - before my mirror -
I do not behold the lithe and supple physique of a Baryshnikov,
a Charles Atlas or a young Douglas Fairbanks. Nor do I see
an embarrassment of flesh. The mirror may not reflect a shapely
Adonis, but I am advised by my doctor and friends that the
proportions are modest, age and height considered.
What is the formula? It is empirical and involves many things
that have become routine.
The essentials would begin with a fairly accurate scale
to check my weight at least once a day, preferably on arising
in the morning. I adjust the intake of food day by day to
keep the weight in balance.
In that (as noted last week) I am convinced that most overeating
is attributable to anxiety, tension, stress, frustrations
and all the related emotions, I think that the body should
be fed three times a day. If I skip breakfast, a nagging
sensation, no matter how vague, occurs in my being. It may
persist even after lunch.
(MORE)
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n047 1241 15 Dec 76
BC-CLAIBORNE - Q&A 600
(LIVING)
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
NEW YORK - Q. I have tasted delicious oysters in the Les
Halles district of Paris. The oysters were accompanied by
a subtle sauce in a separate dish, which tasted of shallots.
Do you know this sauce?
A. It is called mignonette, and the principal ingredients
are vinegar, shallots and crushed or coarsely ground black
pepper. A basic outline for the sauce follows. The ingredients
may be altered according to taste, but the flavor of both
the peppercorns and shallots should be pronounced.
Mignonette Sauce
1/2 cup white wine vinegar
3 tablespoons finely chopped shallots
2 teaspoons crushed or coarsely ground black pepper
Salt to taste.
Combine all the ingredients in a small mixing bowl and stir
to blend well. Serve in a small side dish as a sauce for
oysters on the half shell.
Yield: About one-third cup.
Q. Many years ago you printed a recipe combining shrimp,
artichokes and mushrooms in a cream sauce. Was it associated
with the Kennedy White House - something that Jacqueline
Kennedy served at dinner parties?
A. The recipe for the dish you mention is another of the
most popular ever to appear in these columns. The dish is
a shrimp and artichoke casserole served to President John
F. Kennedy and U Thant, then the acting secretary general
of the United Nations, when they were guests of Adlai E.
Stevenson 14 years ago in his private suite at the Waldorf
Astoria Hotel. Stevenson was chief United States delegate
to the United Nations at the time. The dish was prepared
by his housekeeeper, Viola Reardy.
Mrs. Reardy's Shrimp and Artichoke Casserole
6 1/2 tablespoons butter
4 1/2 tablespoons flour
3/4 cup milk
3/4 cup heavy cream
Salt and freshly ground pepper to taste
1 Number 2 can artichoke hearts, drained, or one package
frozen artichoke hearts, cooked according to package directions
1 pound shrimp, cooked, shelled and deveined
1/4 pound fresh mushrooms, sliced
1/4 cup dry sherry wine
1 tablespoon Worcestershire sauce
1/4 cup freshly grated Parmesan cheese
Paprika
1. Preheat the oven to 375 degrees.
2. Melt four and one-half tablespoons of the butter and
stir in the flour. When blended, gradually add the milk and
cream, stirring constantly with a wire whisk. When the mixture
is thickened and smooth, season to taste with salt and pepper.
3. Arrange the artichokes over the bottom of a buttered
baking dish. Scatter the shrimp over the artichokes.
4. Cook the sliced mushrooms in the remaining two tablespoons
of butter for six minutes. Spoon the mushrooms over the shrimp
and artichokes.
5. Add the sherry and Worcestershire to the cream sauce
and pour it over the contents of the baking dish. Sprinkle
with Parmesan cheese and paprika and bake 20 to 30 minutes.
Yield: 4 to 6 servings.
Readers are invited to send in questions about food and
cooking techniques to Craig Claiborne, Food Editor, The New
York Times, 229 West 43d Street, New York, N.Y. 10036. Unfortunately,
unpublished questions cannot be answered individually.
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n012 0822 19 Dec 76
BC-FOOD Q & A
(LIVING)
c.1976 N. Y. Times News Service
NEW YORK - New York Times food editor Craig Claiborne answers
readers' questions:
Q. Many of your recipes call for the addition of a tablespoon
of butter just before the sauce is served. What is the reasoning
behind this?
A. This is a standard technique in professional kitchens.
The French word for this technique is monter au beurre. The
butter, preferably cold, is added to the sauce without stirring.
Incorporate the butter slowly but constantly into the sauce
by swirling the sauce in a circular motion or by shaking
the skillet in such a manner that the butter is gradually
absorbed into the sauce.
The reason for it is this: Butter tends to thicken a sauce
and give it a silky sheen when properly swirled in. Simulataneously,
of course, it further enriches the sauce to which it is added.
Q. How long can mayonnaise safely be kept in the refrigerator?
A. Commercially prepared mayonnaise has an indefinite storage
life if properly refrigerated. It will keep for weeks, if
not months, under proper refrigeration. Homemade mayonnaise
should be kept only a few days and no longer than a week
to guard against spoilage. There is no exact rule of thumb.
Q. Three or four years ago you published a recipe for three-day
marmalade. I tried it and it was so good I put it up in attractive
little jars and gave it to a few friends for Christmas. They
begged for more. Can you repeat the recipe?
A. Here is the recipe, which takes three days to complete:
Florence La Ganke's Three-Day Marmalade
1 grapefruit
1 orange
1 lemon
Sugar.
1. On the first day, cut fruit in half and remove seeds.
Cut away and discard the ends. Slice the fruit as thinly
as possible. Barely cover with cold water in a china or enamel
bowl. Leave overnight at room temperature, covered.
2. On the second day, put the mixture in an enamel or aluminum
pan and boil 30 minutes. Cover and leave at room temperature.
3. On the third day, measure fruit mixture. Add an equal
amount of sugar (you may decrease the amount by one-half
cup if you prefer a tart marmalade). Cook over a slow fire,
stirring frequently to prevent burning. One hour later test
in a cold saucer for thickness. If still runny, cook a little
longer. Pour into sterilized glasses and seal.
Yield: About one pint.
Q. Can you tell me the difference, please, between dried
bread crumbs and fresh bread crumbs?
A. The occasions on which we have used dried bread crumbs
are exceedingly rare. To our mind, however, the phrase dried
bread crumbs would refer to commercially sold bread crumbs
that come in boxes that are generally round and have a spout.
Fresh bread crumbs are those prepared by adding bread slices
to a blender or food processor and blending until the crumbs
come out fine. Freshly made bread crumbs, by the way, can
be spooned into glass jars with a tight seal and stored for
a week or longer in the refrigerator. They can be properly
used until they start to mold or smell rancid.
Readers are invited to send in questions about food and
cooking techniques to Craig Claiborne, Food Editor, The New
York Times, 229 West 43d Street, New York, N.Y. 10036. Unfortunately,
unpublished questions cannot be answered individually.
1219 1121aes
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n027 1046 19 Dec 76
BC-APPETIZERS 2takes 800 addatend 600
(LIVING)
By CRAIG CLAIBORNE
c.1976 N. Y. Times News Service
NEW YORK - A well-made appetizer is as irresistible as sin,
yet marvelously lawful. And with the holidays on us, it's
an excellent time to take this form of the law into one's
own hands, to fend off the hordes of the hungry who arrive
to extend their greetings, drop off a present, drink a cup
of cheer or two and go on their way before the next wave
arrives to admire the Christmas tree, show off their presents
and leave an invitation to spend New Year's Eve at their
place - where more appetizers are in order.
These are dishes prepared by Pierre Franey and myself, that
we have admired and enjoyed over the years. Liver pate with
hazelnuts:
1 pound coarsely ground pork
1 pound coarsely ground veal
1-8 pound salt pork cut into quarterinch cubes
1-4 cup thinly sliced shallots
1-4 pound mushrooms, thinly sliced
1 1-2 bay leaves
1 teaspoon dried thyme
1 pound chicken livers, picked over to remove veins and
connective
tissues
Salt ant freshly ground pepper to taste.
1-2 teaspoon ground nutmeg
1-4 teaspoon allspice
2 tablespoons cognac
1 egg, lightly beaten
1-2 cup broken hazelnuts or pistachios
3 to 4 very thin slices unsalted pork fat or lean bacon
1 cup flour
3 tablespoons water
Quick aspic (see recipe).
1. Preheat the oven to 375 degrees.
2. Place the pork and veal in a mixing bowl.
3. Add the salt pork cubes to a saucepan. Heat and when
it is rendered of its fat, add the shallots, mushrooms, half
a bay leaf and thyme. Cook, stirring occasionally, about
five minutes and add the chicken livers, salt, pepper, nutmeg
and allspice. Cook, stirring, until livers lose their red
color. Add the cognac and remove from the heat.
4. Spoon and scrape the mixture into the container of a
food processor or electric blender. Add the egg, and blend.
Spoon out and add to the meats in the mixing bowl. Add the
hazelnuts or pistachios, salt and pepper and blend well.
You may fry a little of the mixture to test for seasonings
and add more seasonings as derired.
5. Spoon the mixture into a six-cup pate mold and place
the remaining bay leaf in the center. Cover the top with
the slices of salt pork or bacon. Cover with a round or oval
of wax paper cut to fit.
6. Blend the flour and water well, kneading. Shape it into
a round or oval, also to fit over the oval of wax paper on
the mold. Cover with another oval of wax paper and cover
with the mold's lid.
7. Place the mold in a basin of water and bring to the boil
on top of the stove. Place the mold in basin of water in
the oven and bake two hours. Remove. Add a three-pound wight
to the top of the pate and let cool at room temperature.
Refrigerate.
8. Scoop out and discard the untidy natural gelatin and
liquid around the pate. Clean the mold with a sponge to make
it neat.
9. Pour quick-aspic around the pate and on top. Let cool
and spoon more aspic on top and around. Chill and repeat
as often as necessary to give a nice aspic coating to the
pate.
Yield: Twenty or more servings with other buffet dishes.
(MORE)
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n111 2045 23 Dec 76
BC-SMITH SPORTS COLUMN 2takes 800
SPORTS OF THE TIMES
World's Greatest Saloonkeeper
By RED SMITH
c.1976 N. Y. Times News Service
NEW YORK - This is a holiday greeting to a friend who is
spending Christmas in University Hospital, although he is
not the university type. His name is Toots Shor. He is the
greatest saloonkeeper in the world and for more than 40 years
he has been a major figure in sports in the Big Apple, friend
and confessor and counsel to athletes, confidant of the sports
hierarchy, fan, authority, reconteur. He ought to be designated
a national landmark.
These days when he is on his feet he holds forth in 33rd
Street across from Madison Square Garden in a joint that
caters to the hit-and-run crowds attending games in the Garden.
In a slightly earlier day his joint, especially the brick
house at 51 West 51st Street, was the mother lodge. Attendance
was practically compulsory. If you wanted to see anybody,
you went there, and if the guy you sought had stepped out
for a moment, you could settle for Ernest Hemingway or Chief
Justice Earl Warren or Yogi Berra or Paul Draper or Edward
Bennett Williams or Gene Fowler or Billy Conn or Frank Sinatra
or Pat O'Brien or Robert Sherwood or Jackie Gleason or Abe
Attell.
There never was a gathering place like it and it seems improbable
there will ever be another. It wasn't necessarily the handsomest
restaurant on the block, and the cuisine never moved Craig
Claiborne to ecstasy, but it was almost surely the most widely
known saloon on earth. It was what it was for a single reason
- Toots. It was an extension of the proprietor's personality
- loud, loyal, laughing, sentimental, boisterous, generous,
considerate and dead on the level.
Toots made the place and the place made him a celebrity,
although he never knew he was one. In his eyes he was and
is a saloonkeeper, and he has worked hard at it. In health,
he was always there, at lunchtime, dinnertime and closing
time. He made all the ballgames, all the fights, all the
black-tie functions like the Baseball Writers' dinner. But
when they were over, the crowds went on to Shor's, and they
found the proprietor waiting for them.
Chances were, he'd be waiting to insult them. In Shor's,
all men were equal, which is to say everybody was a crumbbum.
The celebrated, accustomed to obsequious bowing and scraping,
encountered a different reception in the brick house. There
was the night Charles Chaplin was annoyed by an invitation
to wait in line for a table.
''It'll be about a half-hour, Charlie,'' Toots bawls. ''Be
funny for the folks.''
Chances are, Toots never met a dignitary he respected and
admired more than he respected and admired Owney Madden,
one of his first bosses in New York. In Prohibition days
speakeasies were run by the mob and Toots worked in several
of the joints owned by Madden and Big Frenchy La Mange. Later,
when Toots was running Billy LaHiff's Tavern, he had a visit
from Eddie Mead, manager of Henry Armstrong, who held the
featherweight, lightweight and welterweight titles. Mead
was feuding with Mike Jacobs. In fact, he got so furious
at the promoter that he paid him $20,000 that he owned him
because it was beneath him to be indebted to such a creep.
The trouble was, he told Toots, all the money belonged to
Armstrong. ''So now I've lost my figter,'' Mead said. Toots
dashed off a telegram to Madden. ''Need ten,'' the wire read.
''Need it now.''
(MORE)
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n039 1206 26 Dec 76
BC-CLAIBORNE Q&A
c.1976 N.Y. Times News Service
NEW YORK - New York Times Food Editor Craig Claiborne answers
some readers' questions about food and cooking:
Q. When one buys vanilla beans, how often can they be used?
How should they be stored after use? Or should one only use
them a single time and then discard them?
A. Vanilla beans are an expensive flavoring agent, available
in many fine shops that specialize in food delicacies. One
vanilla bean can be reused honorably a number of times, as
often, in fact, as it still maintains a reasonable aroma
and continues to impart flavor. Some recipes call for splitting
vanilla beans before adding them to milk and so on before
cooking. When split, the tiny, dark center beans are released
into the liquid and those contain flavor also.
After a vanilla bean has been used - to prepare ice cream
or a custard, for example - the beans should be washed well
in cold water. It is then best stored in a container of sugar,
which serves a double purpose: It prevents the bean from
drying out and also flavors the sugar. The flavored sugar
may then be used for any desserts that benefit from a vanilla
flavor.
Q. Would you please print a recipt for one of my favorite
dishes, ossobuco, the Italian dish made with veal shanks?
A. This is the best ossobuco formula we've ever had access
to:
OSSOBUCO MILANESE
3 veal shanks, each sawed into three pieces two inches thick
One-third cup flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
3 tablespoons butter
1/2 teaspoon ground sage
1 teaspoon rosemary
1 medium-size onion, finely chopped
3 cloves garlic
2 small carrots, diced
1 rib celery, diced
1 1/2 cups dry white wine
1 1/4 cups chicken stock
2 tablespoons tomato paste
1 1/2 tablespoons chopped parsley
1 tablespoon grated lemon peel.
(MORE)
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n107 2151 26 Dec 76
BC-CLAIBORNE-DISH 5takes 2700
(ART ENROUTE TO PICTURE CLIENTS)
By CRAIG CLAIBORNE
c.1976 N.Y. Times News Service
NEW YORK - List-making is something that critics do to make
their spirits soar as each year sags, Christmas approaches
and December slouches to a close. This year I shall uncharacteristically
rise to the occasion and list what is to my mind the world's
greatest dish. There are those, of course, who will disagree
but I submit that the dish, the world's greatest, is purely
and simply that excelling and sublime creation known in French
as coulibiac de saumon and sometimes as koulibiak de saumon.
It is not easy to explain blithely to the uninitiated precisely
what coulibiac de saumon is. The easiest way out would be
to define it as it frequently is in dictionaries of gastronomy,
as a ''pate of salmon.'' But such a definition is, truly
woefully inadequate.
It is no mere trifle, no ordinary pate, something to be
dabbled with while awaiting a second course or a third or
a fourth. A coulibiac is a celestial creation, manna for
the culinary gods and a main course unto itself. I'm not
at all convinced that anything should precede such a sublime
invention, except perhaps a spoonful or two of caviar. And
I am less convinced that anything should follow it. Who can
improve on paradisiacal bliss?
A coulibiac admittedly demands patience, time, talent and
enthusiasm, and if you are possessed of these, what a magnificent
offering to those invited to your table. Fie on goose, fie
on turkey, fie on game and all the rest. Blessed be the holiday
table graced with coulibiac. And blessed be any cook who
can master it - and almost any cook can. If you are skilled
enough to prepare a brioche dough, a standard French crepe
and make a cream sauce, you are equal to the task.
One of the bonuses of a coulibiac: Almost all the components
can be made the day or night before. The brioche and crepe
are the externals, the outer trappings of the dish. The filling
is a well-seasoned but easily made compendium of textures
and flavors that include fresh salmon, hard-cooked eggs,
rice, dill, mushrooms and shallots. Classically, it includes
the chopped, cooked vesiga, the spinal marrow of sturgeon,
but this is by no means essential. If you do want it however,
it is, if you can believe it, indeed available in New York.
One of the greatest and most celebrated titans of French
cooking shared in his day an unabashed enthusiasm for the
dish.
Edouard Nignon, who lived around the turn of the century,
was one of the renowned chefs of his day and wrote quite
lyrically about food and dining well. In his book, ''Eloges
de la Cuisine Francaise,'' a compilation of essays and recipes,
he relates quite rhapsodically the fact that he served a
coulibiac (made with perch; salmon is better) to Czar Nicholas
II at the Kremlin palace and that the Czar was equally unstinting
in his praise for the chef's sorcery and, one presumes, his
coulibiac.
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