European Stars And Stripes (Newspaper) - March 10, 1989, Darmstadt, Hesse                                Arn that ways Best to accommodate this new Way of eating o Connell to works classics like Lois of Lamb.1 which was once served with two sauces Tio Arnais and Aitch Espagnole. Or Browtt sauce plus a spinach mousse heavy with Cream and eggs in Iho new version on Tho inn s  sauces have been replaced by an intensely Flavoured Broth. Instead of is Spir rach mousse to tale is decorated with vegetables and Tho snuck is sprinkled with Tremolada a nym Ture of finely diced Parsley garlic and Lemon zest. Ricko cd Nell no relation executive chef at Raf and Rosalie a two san Francisco restaurants describes her lighter meals As cleaned  at Rosalie a o Connell serves a clean version of Grill a de s and grits a new Orleans dish in which via is Sau iced in fat. Stewed in a sauce and served with gets cooked with cheese sultor and eggs. By doing tha sauce separately  Cut Down on ," she  season it up of compensate which is at whal she has Dona in nor snazzy version of the dish. The sauce a made Wilh finely diced vegetables Sau Loed in o Small amount of Olive Oil. And simmered in wine and Slock the veal is grilled not Fried and the cheese suffused grits Are replaced by Plain gris served with a spicy sauce which is also poured Over Tho Moa like d Amico Hamersley Knovis How to add flavor to sauces without increasing their a Content by using Olive Oil ins Lead of butter. I started Ihm King about the idea of thickening sauces with Olive  Hamerston said like bouillabaisse in which you vigorously boil sauce and then beat in a steady Stream of Olive Oil " his creation Here is a splendid dish of halibut and turnips Well seasoned Wilh cardamom turmeric coriander Gaic shallots raisins and Mustard Bui tie docs not have the halibut dish on his menu. No reason i could Tho said ill More than Likely put it on the menu Lor next month but i might add a Little bit of Bacon jus i to Mace sure i have enough serious flavor going on forge the Bacon Chei. The dish is Superb As is grilled sea scallops sign of the Dove preparation time 8 minutes cooking time 10 minutes 2 cups fish Stock. 2 ounces in Sallow butter Alfrom temperature 3 ounces assorted sliced mushrooms wild or cultivated v Teaspoon fresh thyme leaves b ounces mixed greens Tike Swiss Chard turnip greens baby kale or spinach in Small pieces 12 ounces sea scallops sail and White Pepper to Laste Olla Oil for grilling. Preheat Grill or broiler. Bring Stock to boil in a Saucepan whisk in butter Bil by. Bit. /  add mushrooms and thyme and reduce Stock by Hall add greens and simmer until greens Are willed. Season scallops with Salt and Pepper and Brush with Oil. Grill or Broil just until done z to 4 minutes depending on size of scallops. Remove greens and mushrooms from Stock and. Arrange on our salad size plates and keep warm. Consistency of Stock will depend on How much water the greens gave off. For a lightly thickened Stock you May need to reduce the mixture More. Arrange scallops on greens slicing Largo scallops and finish with thickened Stock. Yield 4 appetizer Servings. Calories 295 per serving. Fali 18 Grams. Cholesterol 67 milligrams loin of Lamb with Gremola a inn at Little Washington preparation time 35 minutes plus marinating cooking time 7 Tolo minutes 2 cups plus 2 Tablespoons alive Oil 2 Teaspoons chopped garlic 4 to s Bay leaves 2 Teaspoons crushed Black Peppercorns i Tablespoon fresh or dried Rosemary 2 Racks of Lamb Eye Only 1 Small onion diced 1 i cups diced turnips 2 cups water % cup diced tomatoes Iresh or canned Salt to taste i cup Parsley leaves Zeal of one Lemon 3 to 4 cloves fresh garlic peeled. Combine 2 cups Olive Oil Wilh 2 Teaspoons chopped garlic Bay leaves Peppercorns and Rosemary. Marinaro Lamb in mixture for several hours or overnight in refrigerator Cook  remaining 2 Tablespoons Oliva Oil until Iran Tucen. Add turnips and Cook about 5 minutes. Add water and Salt and simmer 10 minutes. Add tomatoes reduce mixture slightly and pass through line mesh Strainer. To thicken slightly stir some of the solids that remain in the Strainer Back into liquid thickness of Sauco will be determined by amount of solids added to it. If made ahead reheat to Mako Grem Loda Linalys a Rance Parsley Lemon Zeal and garlic and Combine. To Cook remove Tamb from marinade and sear on at sides in hot heavy Skillet until cooked to desired oneness. Meanwhile reheat sauce slice Lamb into i Inch thick medallions arranged in a Circle. Spoon sauce Over and Sprinkle Wilh Gremo Tada. Yield 4 Servings. Calories 298. Fat. In Grama. Cholesterol 70 milligrams. Grilla Sesaho grits Rosalie s preparation time 2 minutes plus marinating cooking time 11 to it minutes 2 Tablespoons minced fresh thyme a to by Teaspoon Cayenne Pepper 1 Teaspoon ground Black Pepper Salt to taste 1 Pound loin of veal completely trimmed 1 Tablespoon Olive Oil plus Oil Tor brushing the meat sauce see recipe grits see recipe Combine thyme peppers and sail. Brush veal Wilh Oil and coat Wilh Pepper mixture on Bolh sides. Set aside  making sauce and grits to Servo preheat oven to 500 degrees. Heat heavy pan and add 1 table Aon Oil. Sear meat quickly on All sides Over High heat about 4 minutes. Place veal in pan in oven and roast quickly. 7 to 10 minutes for rare. Slice meat thinly and place on healed plates with warm grits. Spoon sauce Over. Yield Servings. Calories 624,. Fal 27 Grams cholesterol 91 . ,. Preparation time so minutes. Cooking time 20 minutes 2 Tablespoons Olla Oil 4 cloves garlic finely minced 1 cup finely diced White onion 1 cup finely diced celery i cup finely diced Green Bell Pepper i cup finely diced red Boll Popper. V2 cup dry White wine 1 cup Chicken Stock. Cayenne Pepper Salt and rashly ground Black Pepper to taste 1 Tablespoon minced fresh thyme or 1 Teaspoon dried 1 Tablespoon minced Parley 4 cups seeded and chopped tomatoes. Heal Oil in saute pan. Add garlic and Hoat. Then add onion celery Green and red peppers and Saula lightly. Stir in wine and Slock and bring to simmer. Add remaining ingredients and cover. Simmer for 20 minutes adjust seasoning. If made ahead cheat grits preparation time 1 minute cooking Lime 7 minutes 4 cups water 1 cup yellow Stone ground Cornmeal Salt and Pepper to taste bring water and sail to boil slowly add Cornmeal. Shr Iarj to Peveril lumping Cook Over Low Hoat until grit Are cooked and mixture is thick season with Pepici. Either serve grits from the pot or pour Inlo 10-Inch pie Plaza and chill. Ii chilled Cut into triangles and retinal in oven Al 350 degrees for 10 minutes before serving halibut and turnips Hamersley s Bistro preparation time 10 minutes cooking time w minutes 7 Tablespoons Olive Oil ground Black Pepper to taste v4 Teaspoon cardamom it Teaspoon turmeric i Teaspoon Salt optional i Teaspoon coriander juice of 1 a Lemons 4 six ounce halibut fillets 2 looks thinly sliced 2 medium size turnips peeled and Cut into the size of Walnut halves 2 shallots thinly sliced 2 cloves garlic thinly sliced 1 Teaspoon dried thyme 2 Tablespoons raisins i cup dry while wins v cup it Jyh or Chicken Stock i Teaspoon  Mustard. Combine 6 Tablespoons Ohvo Oil Pepper cardamom turmeric sail coriander and juice of Hall a Lemon and marinade fish in this mixture Lor 10 minutes heat pan for Lish and add remaining 1 Tablespoon of Olive Oil saute locks turnips shallots garlic i hymn. La isms toss and Cook Over High heat for about 5 minutes to soften. Drain marinade from fish and Reserve add wish. Wine and Stock to Lump mixture cover and bring to boil reduce heat and simmer ish. 8 to .10 minutes depending on thickness of Lish remove Lish and vegetables and keep warm reduce liquid in pan Lovi cup whisk in Mustard remove from heat and vigorously whisk in 4 Tablespoons of reserved marinade mixture until 1hkened. Adjust seasoning and serve Over wish and vegetables. Yield 4 Servings calories1499 fat. 33 Grams. Cholesterol 74 milligrams Rich 0,1989 the stars and stripes Page 15