European Stars And Stripes (Newspaper) - December 29, 1989, Darmstadt, Hesse                                Ummi by Pierre Franey new York times new dishes Are More satisfying in late All than poached Chicken with vegetables. This one pot meal can be prepared quickly and is excellent As a leftover. This recipe is a twist on the traditional French Chicken Stew. I added freshly grated Ginger to the Broth to impart a Sharp fresh Edge. The idea came after trying an Oriental approach to braised veal Shanks. To the braising base i added Ginger chinese cabbage Snow peas and Brussels sprouts. It was a great Success. The flavor of Ginger can be potent so use it sparingly. I always use freshly grated Ginger instead of powdered As the flavor is More pervasive and pure. I use the powdered form Only in baking. Thit Tewha All the customary ingredients turnips carrots Leeks onions thyme and Bay Leaf As Well As fresh Ginger and a Teaspoon of turmeric. Chicken Broth either freshly made or a Good commercial variety is combined with dry White wine. The whole meal Cooks for Only 30 minutes. At the last minute add Worcestershire sauce and chopped coriander As a Garnish. You could substitute Parsley or any other Herb. A Fine Side dish is Rice which is Ideal for soaking up the aromatic Broth. A salad of Snow peas and roasted peppers goes Well too. Chicken and vegetable Stew with Ginger 1 pint Brussels sprout 1 Chicken about 3 pounds Cut into 10 serving pieces 16 baby carrots trimmed and scraped 1 cup White turnips Cut into to Inch cubes 1 cup parsnips Cut into Vij Lnch cubes 1 cup chopped Leeks White part Only 12 Small White onions peeled 2 sprigs fresh thyme or it Teaspoon dried 1 Bay Leaf 1 Tablespoon freshly grated Ginger 1 Teaspoon turmeric 2 whole cloves2 cups fresh or canned Chicken Broth or water it cup dry White wine 2 Tablespoons Worcestershire sauce 4 Tablespoons coarsely chopped fresh coriander. Trim the end of the sprouts and make a Small Gash in the Bottom of each. Place Chicken pieces in a dutch oven. Add sprouts and All of the remaining ingredients except the Worcestershire sauce and coriander. Cover and simmer 30 minutes. Remove cloves and Bay Leaf. Add Worcestershire sauce and chopped coriander. Blend and serve. Yield 4 Servings. Rice with Pistachios 2 Tablespoons butter a cup finely chopped onion 1 Teaspoon finely chopped garlic it cup Pistachio nuts shelled 1 cup converted Rice 1 a cups fresh or canned Chicken Broth Salt and freshly ground Pepper 1 Bay Leaf 2 sprigs fresh Parsley. Heat 1 Tablespoon of the butter in a Saucepan and i add onion and garlic. Cook briefly stirring until wilted. Add nuts and Rice and stir to blend. Add Broth Salt and Pepper Bay Leaf and Parsley sprigs and stir to blend. Bring to a boil. Cover and simmer for exactly 17 minutes. Uncover Rica and remove Bay Leaf and Parsley. Stir in the remaining Tablespoon of butter with a Fork. Yield 4 Servings. Roasted Pepper and Snow pea salad Pound Snow peas Salt to taste2 red Sweet peppers about % Pound roasted skinned cored and Cut into thin strips 1 Small red onion peeled halved and Cut into thin slices 1 Tablespoon Dijon style Mustard 2 Tablespoons red wine vinegar it Teaspoon ground cumin Salt and freshly ground Pepper it cup Olive Oil it cup finery chopped Parsley. Cook Snow peas in boiling salted water to cover for 2 minutes. Drain. Run cold water briefly Over Snow peas and Drain again. Put Snow peas Pepper strips and onion in a salad bowl. Put Mustard vinegar and cumin in a Small bowl and add Salt and Pepper. Beat vigorously with a whisk while adding Oil. Stir in the Parsley and pour dressing Over vegetables. Toss and serve. Yield 4 Servings. For sweetness or spark try Ginger by Andrew Schloss news Day Inger is As Ginger does. It is the heat in gingered beef and the Jolt of Ginger ale. It is the Sweet of gingered sugar plums and the spark in gingersnaps. It is Cool and delicate when wrapped pickled Pink about a Brick of sushi and full of fragrant fire in a curried Lamb inferno. Depending on How Ginger is processed it has widely different characteristics. Fresh Ginger is mildly hot Crisp and moist. Dried Ginger is More intense than fresh and completely devoid of its Crisp Sweet vegetable qualities. Pickled Ginger is parboiled and infused with sugar acid and Salt or a combination of the three. Candied Ginger is profoundly Sweet and spicy. These recipes use All the varieties look for pickled Ginger where Oriental food products Are sold. Trout stuffed with pickled Ginger and Scallons 1 Bunch scallions White part Only thinly sliced 2 ounces japanese pickled Ginger Qari drained and chopped about i cup zest and juice of 1 Lemon 4 cleaned and boned Rainbow or Brook Trout mix the scallion with the Ginger. Mince the Lemon zest and add. Open Trout gently. Divide Ginger mixture into 4 equal parts. Place evenly Over Interior of each Trout. Squeeze Lemon juice Over interiors then fold closed. Wrap each Trout in several layers of plastic wrap. Steam for 10 minutes or bake for 30 minutes in a covered casserole in a 350-degree oven until the flesh of the fish yields easily to pressure and the juices Are bubbling. To serve snip off wrap and slide fish onto serving plate. Makes 4 Servings. Oin Zered Sweet potatoes 3 pounds Sweet potatoes 3 Tablespoons butter 1 a Tablespoon finely grated fresh Ginger it cup heavy Cream 1 cup milk2 Tablespoons Honey Salt and Pepper bake the Sweet potatoes at 375 f until soft about 45 minutes. Split the potatoes and scoop out the flesh into a bowl. Mash with a Fork and beat in the remaining ingredients until smooth. Reward in a Saucepan stirring frequently or in a covered casserole for 30 minutes at 350 f. I makes 6 Servings. Ginger Apple Cobbler \ 3vi pounds Mclntosh apples peeled cored and sliced juice of 1 a Mon 3 Tablespoons butter 1 cup sugar ,2 Teaspoons powdered Ginger 1 Tablespoon comstarch2 Tablespoons Brandy Bourbon or scotch 2 Tablespoons chopped candles Ginger 1 Teaspoon Vanilla 1 cup raisins24 Gingersnap cookies toss the Apple slices with Lemon juices. Then in a Large heavy pot melt 2 Tablespoons butter. Add the apples with the Lemon juice and toss Well. Stir in powdered Ginger and it cup of the sugar. Cook until the apples Start to release their moisture. In a separate bowl dissolve the co starch in the liquor. Add it to the simmering apples and stir Well for 1 minute. Stir in the candied Ginger Vanilla and raisins. Grease a 9-Inch casserole with the remaining butter. Dust the greased casserole with half the remaining sugar. J line the casserole with enough of the gingersnaps Toi make a single layer on the Bottom and up the sides. Fill with Apple mixture and smooth the top. Arrange the remaining gingersnaps on top and Sprinkle with remaining sugar. Bake in a preheated 450-degree oven for 20 menu teen until the apples Are bubbling and the sugar has partially  for 10 minutes before serving. Ujj makes 8 Servings. A Page 16 the stars and stripes Friday december 29,1989