European Stars And Stripes (Newspaper) - March 30, 1987, Darmstadt, Hesse                                T Marie Bianco news Aye Experiment at1on is grand yet there a a times when the soul cries Oul Tor a classic Whan Only a simple Black dress with a strand o pearls will do packing the salad plate with every last trend from extra Virgin Olive Oil to miniature vegetables is Tun but the classic salads provide a satisfaction derived from their familiarity and just Plain Good taste. The classic combination in a Caesar salad was actually the result of a Happy Accident the creation of Caesar Cardini owner of the Caesar hotel in Tijuana Mexico. There Are Many versions of in original scenario but the most accepted Story tells of several Hollywood movie stars driving South of the Border some 60 years ago for a late night snack. When they arrived not Only was the hotel s Kitchen closed but there was Little food left in the refrigerator. Cardoni pulled together some Romaina lettuce bread dive Oil an egg or two a few Lemons Worcestershire sauce and Parmesan cheese being an inventive Cook he tossed together a salad and being a bit of a Ham named it after himself. The original version did not Call for anchovies so they Are optional in the recipe. As with Many salads the ingredients for salads Nicaise Are at the whim of the Cook As Well As what is available in the marketplace. The salad that gels its inspiration from Nice the French port on the Mediterranean always contains tomatoes and a garlic infused dressing after that there Are no rules. Anchovies and tuna Are often included and since Nice is anole to Tver it it califor Nia Cobb Talty which com Bluntt Chicken Avocado go Bacon and the Huff in Provence an area known Lor its Lush farms the salad generally has the produce that s in season lettuce potatoes Green Beans. And Lams fresh eggs of course. The Mediterranean is the inspiration for another favorite the greek salad a combination of iceberg lettuce tomatoes olives red onion Green Pepper radishes and scallions tossed with a dressing sparkling with a Pinch of oregano and a dash of mini. For Many years the salad has been served in big greek cities and tiny greek hamlets and in almost every greek restaurant and diner in this country. The salad is a study in contrast colors red Green Black White flavors Bland Sharp Sally and textures soft Crisp Crunchy. Not All salads can stand this test of time. Who knows in today s fruit salad combination of Wei and Mango will be around 100 years from now fruit salads move in and out of Vogue. Waldorf salad on the other hand seems never to have gone out or style. The creation of Oscar Tschirley a chef at the Waldorf Astoria in Manhattan the recipe was first published in 1666 in the Oscar of the Waldorf Cookbook. Originally it did not contain a annuls but their flavor combines Well with the other ingredients. Ca Safi salad 2 cloves garlic / cup Olive Oil 2 cup Valnoha stale bread cubes 2 medium Heads Ramaine lettuce washed dried torn into bite sized pieces chilled 1 egg raw or coddled 3 Tablespoons fresh Lemon juice i Teaspoon Worcestershire sauce 5 Anchovy fillets drained minced optional i cup grated Parmo Aan cheese Salt and Pepper to taste step Roo out the pie dough Almy turn ing inn the Center and exerting in cuing prawn you approach us Edge. The dough Thouk be Elled into i Circle limit 2 inches wider than the up at Ibe baking dish. Most pie Pii Tei in 9 inches Carou n Roll Oil the dough until ii la about 11 Anchet in diameter. Then gently Roll the dough onto the rolling pus illustrated leaving 2 inches hanging Loose i he end. Foolproof pie dough Ertain Kileen techniques seem so obvious Hal Man Home Cooks Lail to pay them much attention and thus wind up performing them incorrectly one such technique is transferring pastry dough to a pie plate Many dessert cookbooks advise rolling of Iho dough evenly and then wrapping in around the rolling pm lot Ansler i to the baking dish. Those same cookbooks however generally omit the most critical step which is How to unroll the dough and crimp n neatly and evenly Mlo the dish leaving no air pockets underneath Over the years. I be developed a simple to Lollo. Foolproof method which i Delight in sharing with fellow pie makers 8y Pierre Franey new York times step 2 Center the pin Over one Edge of Hie pie plate Wadi he up of dough facing away from the Middle of the plate unroll the dough moving the pin Aen the pie Plait the 1-Lneh lip of dough should be distributed so thai it Hangi evenly All around the plate. Do not Force the dough into the plate with your fingers. It Mould slowly link in under la own weight. Step3 trim ume of the overhanging Doug with scissors leaving about 14 of a Inch banging Over. Roll the exc dough into a Ball fold a wer Tuuu ing pc Lnch of dough Back under us Iff make a neat Doub Umhack def Kuh Vii the do of the plume. Pm gently onto the rim. Page 14 the stars and stripes monday of a