European Stars and Stripes (Newspaper) - February 16, 1990, Darmstadt, Hesse                                6o minute gourmet by Pierre Franey new York times Busy Cooks looking Lor last and easy weeknight meals seem to have a insatiable appetite Lor recipes that us Chicken breast that s because it is easy to pick up boned Chicken breasts on the Way Home and prepare a Lull meal in Well under an hour the Provencal style recipe Here has Many variations use this As a base recipe and substitute herbs and spices As you like. The Basic sauce is made with Chicken Stock Tomato paste onions Garic and mushrooms the vinegar used to de Glaze the pan adds a Sharp clean sensation for a Side dish one of my favorite Winter vegetables is cauliflower in this Case pars eyed As a boy in France. I had cauliflower a la polonaise in which the florets Are breaded and sauteed cauliflower a Gralin. With a Mornay sauce is another classic preparation Indian Cooks made a delicious saute of cauliflower florets in Curry powder and butter. The cauliflower is said to have originated in Cyprus it was introduced to Western Europe in the 16th Century ii is Rich in Fulfur potassium Iron and Vitamin c always buy cauliflower with Crisp fresh leaves otherwise it is probably old and has lost some of its nutritive value the Quick recipe Here is for sauteed florets tossed in a mixture of cumin hard boiled eggs and chopped Parsley it is a clean and Light preparation that goes Well with the sauce in the Chicken dish As an alternative you can make a Quick salad with steamed cauliflower and Vinaigrette Chicken breasts with mushrooms and Capers 4 Boneless skinless Chicken breasts about 114 pounds Salt and freshly ground Pepper to taste 2 Tablespoons Olive Oil it cup finely chopped onion 1 Teaspoon finely chopped garlic 1 Tablespoon chopped fresh Rosemary or 1 Teaspoon dried it Pound Small mushrooms if Large Cut in quarters 2 Tablespoons red wine vinegar 4 Tablespoons drained Capers it cup fresh or canned Chicken Broth 1 Tablespoon Tomato paste 4 Tablespoons chopped Parsley. Sprinkle the Chicken with Salt and Pepper heal the Oil in a heavy bottomed Skillet. Add the Chicken breasts. Saute them Over medium High heal turning often until lightly browned about 5 minutes. Add the onion garlic Rosemary and mushrooms. Cook stirring about 5 minutes. Pour off the fat and add the vinegar stirring to dissolve the Brown particles clinging to the Skillet add the Capers Broth and Tomato paste and blend Well. Bring to a boil cover and simmer 5 minutes. Add the Parsley and stir to coat the Chicken Well. Serve. Yield 4 Servings. Pars eyed cauliflower 1 head cauliflower about 1 Vij cups 4 cups water Salt to taste 1 hard cooked egg peeled and finely chopped it Teaspoon ground cumin 1 Tablespoon Olive Oil 1 Tablespoon butter freshly ground Pepper to taste 2 Tablespoons finely chopped Parsley. Trim away and discard the Core of the cauliflower. Break into florets. Add the pieces to a Saucepan with the water and Salt. Bring to a boil and simmer for 10 minutes or until tender. Do not overcook. Drain and keep warm. Blend the egg and cumin. Heat the Oil and butter in a non stick Skillet Large enough to hold the florets in one layer. Add the florets. Toss and stir briefly until the pieces Start to take on color. Add the egg mixture Salt and Pepper. Toss and stir briefly. Sprinkle with chopped Parsley. Serve immediately. Yield 4 Servings. Curious shopper by Sonja Heinze so Many recipes Call Tor the addition of heavy Cream to sauces. What la one supposed to use a a substitute we Are trying to Cut Down on Tat intake and heavy Cream it an absolute no no. Hazel Balfour Philadelphia a. Marian Burros in the new York times column eating Well suggests the following which i have tried and recommend mix thoroughly in a food processor or blender equal parts Ollow fat or non lat Yogurt and Parl skim milk Ricotta or Low fat or non lat cottage cheese this mixture cannot be cooked however As it will separate ii should be allowed to sit at room temperature to take the chill Oil mixed in with hot foods and served immediately. This heavy Cream substitute really cuts Down on fat intake when you consider these figures one in of heavy Cream contains 88 Grams of fat one cd if Low fat Yogurt contains 3.5 Grams of fat non lat Yogurt contains less than 1 Gram of fat. One cup of part skim Ricotta contains 19 5 Grams of fat Low lat cottage cheese contains 1 to 2 Grams while non lat cottage cheese contains less than 1 Gram t7i/s in t really of much a question but rather a complaint regarding the packaging of whole Chicken breasts. In my area they break the Bones in the ribs to they look Nice on display. I called several veterinarians about broken Chicken Bones being Ted to dogs and they Are absolutely against it then i asked about the deliberate breaking of the Bones and feeding the breasts to children and they claim it should never be done. If this practice were stopped it could save the Lite of some poor kid or adult according to the veterinarians poultry Bones can splinter and stick in the Throat Patrick Mccall Summerhill a. Your letter arrived in the same week that i personally witnessed a child gagging in the supermarket on some Chicken cartilage. The Deli department was giving out free samples of Chicken legs to promote its Fried Chicken and a Mother gave a leg to a Tot sitting in her shopping cart. Later i heard a commotion and someone had the child upside Down trying to dislodge the cartilage from the child s Throat. I Don t think anyone should Ever hand a child meat on a Bone whether the Bone is broken or not. And i agree with you handing a child a Chicken breast with broken Bones could be disastrous. Although i be spoken to veterinarians who disagree with me i Don t think pets should be Given Chicken Bones either. If i were you. I would talk to the manager of the store where you buy these broken Chicken breasts and complain strongly about this practice. Health experts Are now saying we should All eat cruciferous vegetables but they never give a list of these vegetables. They lust say Broccoli cauliflower and others. What Are the others Susan Malek Cicero Iii. Cruciferous vegetables All have Lowers with four petals when they Are in Bloom. The Lour petals look like a Crucifix or Cross. All the vegetables in this category contain similar chemicals that May prevent or deter the Onset of cancer and we should All eat plenty of them there Are 12, and this is a Complete list Broccoli Brussels sprouts cabbage cauliflower Cress horseradish kale Kohlrabi Mustard radish Rutabaga and turnip. A relative comes to visit several times a year and brings six dozen eggs from her farm. Our family used to consume them rather quickly but now we eat fewer eggs. To maintain their freshness i d like to freeze the eggs some whole and some separated. How can i do this mama Halberstam Tampa Fla the following information on freezing egg s is taken from egg cyclopedia. Published by the american egg Board to freeze fresh whole eggs beat just until blended pour them into Freezer containers Seal tightly Label with the number of egg Whites and the Date and freeze. For faster thawing and easier measuring first freeze each while in an ice cube tray and then Transfer to a Freezer Container. To freeze the Yolks some special treatment is required because the gelatinous property of Yolk causes it to thicken or gel when Frozen. Ii Rozen As is egg Yolk will eventually become so gelatinous it will be almost impossible to use in a recipe. To help retard this gelation beat in either it Teaspoon Salt or 1v4 Teaspoon sugar or Corn syrup per 1 cup egg Yolks 4 Yolks. Label the Container with the number of Yolks the Date and whether or not you be added Salt Lor main dishes or sweetner Lor baking or desserts. To use Frozen eggs thaw them overnight in the refrigerator or under running cold water. Use Yolks or whole eggs As soon As they re thawed. Once thawed Whites will beat to better volume if allowed to sit at room temperature or about 30 minutes. Use thawed Frozen eggs Only in dishes that Are thoroughly cooked. You May substitute 2 Tablespoons thawed egg White for 1 Large fresh White substitute 1 Tablespoon thawed egg Yolk for 1 Large fresh Yolk and substitute 3 Tablespoons thawed whole egg for 1 Large fresh egg. Page 16 the stars and stripes Friday february 16,1990