European Stars And Stripes (Newspaper) - May 2, 1987, Darmstadt, Hesse                                More ways Dok of the com Tom Way top Pam fun of the turf As a sauce with pasta stories by Pierre Franey new York times he various harmonies floods Ara always fascinating and sometimes inexplicable. Lobster for example seems to go particularly Well Wilh Sherry veal chops make an excellent marriage with wild mushrooms port wine with Sihon cheese. Foie gras with a Glass of sauternes is nothing Short of Sublime simple though it is however i cannot fully explain t be Liaison Between pasta and Broccoli perhaps the contrasting textures and colors give the combination its Appeal or perhaps the slight Bila of the vegetable plays off the Subtle taste of the pasta. Regardless it is As felicitous a culinary coupling As one can find anywhere. The same can be said for pasta and Broccoli i rape which is finding More and More Lavor the United Stales the Mott Basic example of this combination is Broccoli cooked with a tubular pasta such As Ziti to which is added some finely minced garlic a dash of red Pepper flakes Olivo Oil and a Little water. In a recent Experiment at Home prepared another variation on this Ihme As a main course Zil Iwin fresh Flowerette of Broccoli in a Tomato sauce. For the sauce i almost always use a Good Brand of imported canned tomatoes because they have far More flavor than the fresh version. I cooked the tomatoes with onion garlic and shallots in Olive Oil and gave a cups 1 Pound monkfish or sea scallops w Pound shrimp peered Anco devel Ned v cup finely chopped Parsley. Heat it cup Oil in a Skillet and add onion shallots and garlic. Cook stirring about 3 minutes without Browning add wine tomatoes tarragon Pepper Hakes Salt and Pepper. Bring sauce Lobo add Cream and stir meanwhile bring 10 cups of water to boil add pasta and Cook stirring often about 10 minutes. Add Broccoli and when the water returns to a boil Cook about a minutes. Scoop out and Reserve about a half cup water. As pasta and Broccoli Cook Cut monkfish into in Inch cubes. Or if sea scallops Are used and they Are very Large Cut in half add remaining Tablespoon of Oil to a Large Skillet and add monkfish or scallops. Cook briefly stirring about 1 minute and add sauce. Cook about 3 minutes and add shrimp. Cook about 1 minute. Remove from heat. Drain pasta and Broccoli and add them to sauce add reserved half cup water. Sprinkle with Parsley and serve. Yield 4 serving. Mixed Qreen salad with Anchovy sauce 1 i pounds Welt cleaned Boston lettuce i Pound Well cleaned belgian endive 2 Teaspoons Dijon style Mustard 1 Teaspoon Anchovy Pes e a Teaspoon finely minced garlic 2 Tablespoons red wine vinegar Salt to taste if desired freshly ground Pepper to taste i cup Olive Oil. Trim lettuce and Cut Inlo fairly Large but still bite size pieces. There should be about b cups. Put in a salad bowl. Trim endive and Cut Inlo Bike size pieces. There should be about 4 cups. Add to the bowl. Put Mustard Anchovy paste garlic vinegar Salt and Pepper in Small mix bowl. Beat with wire whisk while gradually adding of. Pour sauce Over salad greens and toss o blend. Yield 4 Servings. Page 14 the stars and stripes As a stuffing floor of when t recently served Chicke breasts slotted Wilh shrimp a guest asked if the combination was not a trifle eccentric. Actually he blend of meat with seafood can be found in almost an Cri sized cultures. Such marriages Are commonplace 1" Chinesa cooking. The combination is also the Batisto the most Spanish of All dishes Paella a merger of Chicken shrimp mussels lobster and so on. Chicken a Renojo created on the Battlefield by Napoleon s chef following the Loritte emperor s Victory in the Battle of Marengo called for Chicken and crayfish the dish that brought on my guest e query was made with skinless Boneless Chicken breast halves pounds lightly and opened up. A Small portion of the Boneless breasts was blended Wilh a bit of Cream and was spread Over the breasts and two shrimp were entered on each i be edges were folded Over to make packages which were cooked briefly with chopped tomatoes and herbs. An excellent accompaniment for this dish is a Kasha Pilaf. Kasha buckwheat groats with a somewhat toasty flavor is available in supermarket and grocery stores. I prefer it cooked like Rice with Chicken Broth a few herbs onion and garlic stuffed Chicken breasts Weths Hemf 5 skinless Boneless Chicken breast halves about 1vi pounds a cup heavy Cream i Teaspoon Tabasco sauce Salt to taste if desired freshly ground Pepper to last 3 Large shrimp about i Pound saw had and de veined 2 Tablespoons butter 2 Tablespoons finely chopped onion 2 Tablespoons finely chopped shallots 1 Large red Ripe Tomato about it Pound 1 sprig fresh thyme or i Teaspoon dried 6 fresh Basil leaves or 1 Teaspoon dried v3 cup dry White wine 1 Tablespoon finely chopped Parsley. Place 4 of the Chicken breast halves skinned Side Down on a rat surface using a Sharp knife slice hallway through is meat est portion of each breast half open up the breast Butterfly style and Pound saturday