European Stars And Stripes (Newspaper) - April 14, 1989, Darmstadt, Hesse Whey out recipes. Continued from Page 13 of broiled Speaks or chops serves 4 people As an hours d louvre. Or 6 to 8 people As a Side dish of steaks French Green salad with hoi Goat cheese a head of curly Type lettuce Salat Frisbee 3 Tablespoons Olive Oil 2 Teaspoons red wine vinegar Pinch of Salt 4 individual i Inch thick disk shaped Goat cheeses at room temperature or Vij Lnch thick slices of log shaped Goat cheese such As Montrachet freshly ground Black Pepper 1 Baguette French bread sliced crosswise into. 1 Inch thick rounds optional i Pound thick lean Bacon French Lardon German spec or Watt Meri richest oven la 500 f Wash and dry the salad greens arid place them in a Large boat i he dressing by whisking together the Olive Oil Wonc vinegar and Salt in a Small bbl l Unhul they arc Welt combed toss the salad or nuns with the dressing until ail the greens arc thoroughly Coaler arrange the salad Green sin an evea layer on each of individual salad plates. Brush 3 heavy non aluminium baking dish with a Small amount of Olive Oil. And Pituc the goal cheese rounds on i m a sir Igli layer. Pul it pan in the preheated oven and Lei the cheeses to Lor 3 to 5 minutes until they just begin to melt. Quickly to Riovo Iki from the oven arid trans a one round of hot Chiuso. To lie Center of each salad pea a. Placing the cheese twit pol Inq dressed greens grind a Small Arri uni of Black Pepper on lop serve immediately accompanied Bya Gurtle slices makes 4 Servings notes. 1 a delicious variation of this salad is made by adding Small pieces of ined Bacon to the salad greens. Use is Pound it thick lean Bacon Cut crosswise into strips i Irich wide by 1-Inch Tong. Begin by frying the Bacon pieces in a or half amount of vegetable Oil until the Bacon is lightly browned. Let the Bacon Drain on a paper Towel while you prepare the. Salad greens and loss the Bacon with the salad greens along with the dressing proceed with the test of the recipe As written the classic French method is n cold sail water. Add the spinach a Ito Salt water and swish it around1 vigorously to gel Olf the Dirl Transfer the spinach to a Large colander and rinse out the so t repeat this process until the spinach is completely clean two to Lour separate washings will be necessary depending on How dirty chg spinach is to is e am flesh spinach Transfer i to cashed spinach irom the colander to a Large covered Skillet of Large covered pot do not use aluminium pans the spinach a ill turn them Black cover tightly and set Over medium Lieal for 3 of 5 minutes depending on How much spinach is i the pan until he spinach begins to Wittl and become Limp. Do not add any water to the pan. The water adhering to the spinach leaves will provide sul Lucienl moisture to steam the spinach. Ii you Are cooking a Largo amount of spinach 2 pounds or More you might have to steam it in 2 pans or in 2 batches. Transfer the cooked spinach Back to the colander and let it Drain for 1 minute before serving or. Before combining it with other ingredients meanwhile mince the garlic and Cul the Cream cheese into Small cubes Sel aside. In a Large skilled. Heat the Peanut Oil Over medium heat until hot. Add the minced garlic and saut6 for 30 seconds. Stir in the sesame Oil then immediately add the spinach. Toss spinach gently until each Tea is coated with Oil. Add the cubes of Cream cheese and stir until the cheese is jus melted and Coats. The spinach add Salt to taste. Serve immediately. Wakes. 4 to 6 Servings. Tiramisu 500 Grams about 1 Pound or 2 cups Mascar Pone cheese 2 whole eggs 3 egg Yolks 1 cup sugar plus 1 Tablespoon sugar it cup Almond Lique Riva cups cold Strong Collee 300 Grams a Pound 12ounces Fady fingers " Ivy to 2 Tablespoons unsweetened Cocoa powder t r o p i c a l puerto Alcan cuisine Rosa Martinez making slotted potato balls in Mannheim Wett Germany. Page 14 the stars and stripes Friday apr
