European Stars And Stripes (Newspaper) - August 11, 1986, Darmstadt, Hesse                                The South rises again with Nouvelle regional dishes Byro Ruggless Dallas times Herald with the rediscover y of regional cuisine grits Hava developed a who now character As have Many other classic dish Strom South of the Mas Dixon line punched up with Cream i Parmesan cheese grits can earn the respect of lha most discriminating gourmet or provincial Northern As Dixie joins the growing ranks of Nouvella Regis cuisines the South just May Rise again avenging ill losses at Vicksburg Wilh its Viltes Tho heavy Comfort foods of tha South where Nej everything thai could be Fried was Are becoming Lif and More palatable to Moi e people. Though some traditions will not and should not change like a wonderfully Sticky Saccharine pea Cobbler others Benefit handsomely from modern techniques that lighten up the traditional foods. Am 1 hem is a pol roast marinated in Lemon and Lime july which were used to enhance the Rich Bisof flavor of i meal rather than hiding in in a thick heavy Gravy. Another example is the use of turnip greens Olgh blanched in soup rather than in a fat Laden prepare. Of greens and attack. Helping Lead Southern cull a out of Tara and today s table is Nathalie Dupree. Director Ottha Coo school at Rich s department store in Atlanta and teacher on a Georgia Public television show that us recipes from her Cookbook cooking at the South. Dupree raised in Virginia and schooled Al tha. Cordon Bleu in London has taken Ordinary Souther ingredients and broadened their Appeal borrowing trom classic French 1o far Eastern techniques and flavors i grew up with Southern cooking Dupree said. When i was away from he Sourn i missed the Gre Beans and attack. But it look me a couple of years to realize that h was a cuisine that nobody was recording that was. Ovary bit As Good As any other cuisine. There s much a stereotype in Southern Cookin turnip greens and Fallback that sort of stuff if pet Ever get to eat them they grow to like them. Other just avoid them because they re unfamiliar. The question is How do you entice them into eating then that enticement she says is the use of local s ingredients with the addition of an a expect Al Lav though what i m doing is lighter than traditional Southern cooking it s still substantial food it s still satisfying. The turnip and Ginger soup is at perfect example. It s All local products but it s got a twist t it s a  no matter where in the world you Arel rom. Here Tew recipes from Dupree to help you cultivate your Southern hospitality. Turnip and Ginger soup 4 Tablespoons Butler 4 Tablespoons sliced Scullion White Par Only -. A 5 cups Chicken Broth r hoi Pepper optional � dash of hot sauce or Tabasco � i i Pound White turnips sliced j i Pound turnip greens stemmed Ami sliced inns Inch pieces or 2 Tablespoons grated or chopped fresh Gin 1 Tablespoon soy sauce Salt 4 Tablespoons sliced Schakon top heat the butter add the White part of the Scallet and Cook Over moderate heal for 3 minutes add i Chicken Broth and hot Pepper if using and bring t boil. Meanwhile place the turnip slices in a Small pol cold water bring to a boil and boil Lor 2 to 3 Alnuti Small s to 10 minutes if Large. I bring a Large Quantity of water to a boil in a sell pol and add the sliced turnip greens. Cook 1 mini then Drain. Add the turnips and turnip greens to the boiling Drori along Wilh 1 Tablespoon of the Gradei chopped Ginger. Simmer 8 to 10 a Lulea. Fee Morf heat Laslo Lor seasoning add tha soy sauce sail Pepper and More Ginger if you like. To a with the scallion Green lops us before serf serve hot. Serves 6, pot roast with Lemon Lime and Tomato sauce Chuck roast 3 pounds 2 cloves garlic chopped z Lemons juiced and the Rind tested finely get and zest reserved 3 times juiced and tested and fast reserved Page 14 the stars and stripes