European Stars And Stripes (Newspaper) - April 26, 1978, Darmstadt, Hesse                                Page 20 the stars and stripes april 1978 braise craze by Craig Claiborne new York times a couple of decades of of Erving the cooking and dining patterns of americans have led me to the conclusion that Cooks have one need if would put them in a state of absolute nirvana in the particularly those Cooks with a desire to entertain the need is for a subtly seasoned and that could be made hours or even Days in for that Frozen and defrosted on there in the cooking a six letter word As much As any would be the answer or solution to ills and it is in its broadest braising consists of cooking Large or in a Small Quantity of in the strictest it is not Essen tial to Brown foods in fat to braise the fact that foods that have been browned sometimes floured before cooking before braising generally look and taste More in braise Means Active cinders or live charcoal and braising no originally meant cooking in a Casse Jetle or other vessel Over live Boer a la for is braised almost All foods can be but not braised foods keep or fare equally Well i second time meats such Lamb and veal fare i braised shellfish dishes such As those with lobster and crab can be but they lose something in both texture and Turkey and tend to take on second Day or re Frig flavors when left the dishes Here can be made in and Vance and reheated with almost cer Tain they vary widely in taste and from Short ribs of beef in port wine to cur lied cube veal to Lamb braised with Dill and with a touch of sour 5 is also a braised pork dish As it i marinated in red wine and spices before takes on a slight character of wild Here Are recipes for four braised Pfahles pork braise m five Pound loin of pork Lefave peeled a Teaspoon paprika leapt coarsely chopped onions i leap coarsely chopped optional Heup carrots Cut into rounds Ibay crushed to Teaspoon Rosemary 1 Teaspoon coriander Sak and freshly ground Pepper to taste z sprigs fresh thyme or 1 Teaspoon dried 1 bottle Burgundy wine 3 pigs fresh Parsley cop flour 4 cop beef Broth Teaspoon nut Meg t Tablespoons butter rub the pork All Over with the Clove of rub it with paprika and place it in a deep casserole or dutch add the Bay wine and cover and let stand in the refrigerator 24 turning the meat occasion i preheat the oven to 400 remove the meat from the Strain the liquid and Reserve both the liquid and the heat a clean dutch oven and place the pork loin fat Side Down in Cook about five minutes until it is sizzled place the pork in the oven uncovered and bake 30 remove the pork and pour off the return the pork fat Side up and scat Ter the vegetables around return the pork to the oven and bake 10 minutes in Sprinkle the vegetables with flour and bake five minutes stir in the wine marinade and beef Broth and Huncov bake one remove the meat and keep Strain the pressing to extract As much liquid from the solids As skim off the pour the sauce into a Saucepan and reduce it Over moderate heat about 20 add the Nutmeg and swirl in the slice the meat and serve it with the yield 8 or More Veau braise a Kari i curried veal 4i to 5 pounds Boneless veal neck or shoulder meat of veal is Good Salt and freshly ground Pepper to taste 2 Tablespoons butter 1i cups chopped onion t doves finely minced i cop finely chopped celery i cup Curry powder 1 peeled and Cut into Small about one cup 1 peeled and and Cut into Small about one cop cups Chicken Broth i cup canned tomatoes with Tomato paste Sprinkle the meat with Salt and heat the Butler in a heavy casserole and add the onions and add the meat and stir Cook briefly until meat loses its Pink or red Sprinkle with celery and add the stirring to add the Chicken Broth and to Cook the stirring occasionally until the meat is about one and a half hours or skim off any excess fat from the sauce and serve with Rice or Noo tip three props yield 6 to 8 Short ribs of beef a Porto t pounds Short ribs of beef about u Salt and freshly ground Pepper to taste floor for dredging plus v cup 4 Tablespoons vegetable or Corn Oil 2 cops finely chopped carrots leap finely chopped celery leap finely chopped onion t cloves finely minced Teaspoon dried thyme i Bay Leaf 3 cups chopped tomatoes Loop port wine i cup fresh or canned beef Broth preheat the oven to 375 Sprinkle the meat with Salt and Pepper and dredge lightly in heat the Oil in a heavy Skillet and Brown the meat Well on All this May take about 20 remove the meat and pour off All the accumulated fat from the scatter the thyme and Bay Leaf around the meat and Sprinkle with Salt and Sprinkle with the Quarter cup of flour and bake uncovered is turn the pieces of meat and bake is minutes add the tomatoes and port wine and bake one and a half hours and add the beef bake 30 minutes to one hour longer or until the meal is thoroughly remove the meat and keep it incline the Skillet and skim off As much fat the surface of the sauce As Strain the sauce into a Saucepan and simmer 15 skim off All fat that rises to the spoon the sauce Over the Short ribs and serve serve with buttered noodles seasoned with yield 6 to 12 note if port wine is not on hand Madeira May be Lamb with sour i pounds Iamb cat Bat i Inch cubes Salt and freshly 1 Tablespoon Batter 1 cup finely chopped 1 Dove garlic finely 1 cup dry White wine 2 Cupi Chicken Broth 1 cup heavy Cream cup sour Cream 1 Bunch fresh Deflor Weed Pound  otherwise quartered arc Hace of half a Lemon cups freshly spied i ounce Troyea Sprinkle the Lamb heat the butter in a i add the stirring i Lamb loses its red by Sid Erable add the onion and 1 add the wine and t tops of the Dill but Reserve t and tie the stems a i and add to the set cover and Cook i minutes or until Lamb to i heavy stir in the i remove Lamb with i Cook Down the sauce about Strain the sauce throw Gaff add the i Saucepan and add the i Salt and Pepper to i about five Cook the peas in i until return the Lamb Tot mushrooms and with yield 6 to 8 for a country that is facing a crisis in weve certainly become Small appliance i ran across a couple last summer who had an electric Coffee blankets that plugged can ice hair doughnut hamburger crepe food knife slow electric electric hot and an electric and they were a Friend of mine bought one of those machines that and matches and does everything but open mail Shes worried her husband is beginning to have feelings for to attend a party Given by a Small appliance Jankle is almost More than the human body can the other a hostess mesmerized As with her electric ice machine while her Small oven toasted hot tors and her rot Sterle by Erma boat tick at wits end whirled around Uttie but to farther a Fawn and amaze she threw Lithe ingredients for her mate you buried our electric stirrer she gasped when be got it she thrust it into handshake thereafter to become at this Point it boggles the mind to predict what i in the future to satisfy the is i its my pen Yon so Wei us for i people who Caa be saving ume7 automatic Page Turner for people who i their arms get cold when they re outside electric car Jack with an Extension automatic defroster for glasses steam escapes when you take the be an electric cooler to blow on your i engage in conversation with your Taner jul and dont laugh ill bet its before someone has a digital sin Owril lights up and tells you How  co in f we