European Stars and Stripes (Newspaper) - May 4, 1990, Darmstadt, Hesse Continued from Page 13 through his gentlemanly courtship of the food he prepares. Quot he told me to handle it like it was my first said Reggie Bell a Cook from Comiso Abas he carefully dried a sprig of cleaned Lamb lettuce. Another aspect although the modest Laurent probably would never admit it is the snob Appeal for americans of learning about French cooking from a French chef. Quot How often am i going to get to work with one Quot said staff sgt. Susan Luck also known As chef Suzanne a Cook assigned to Torrejon a Spain Quot the French have never changed their style of cooking. The americans have gone from fresh to packaged to Frozen. With the French there is no in Between Quot Luck added. Although the French chefs presence adds a special touch to the training there s a practical reason to teach proper food preparation it saves Money. As Edwards Points out Quot if you done to weigh things the product comes out wrong Laurent is serious about his responsibility to help the budding military club chefs be imaginative yet economical and practical in concocting dishes As an example he says he does t have his gourmet students make their own pasta with a machine because most base mar facilities won t have that equipment. And if a dinner Calls for a lobster bisque for instance he recommends that a canned variety be used and then augmented with Cognac White wine or some other individual touch. Quot we be got to show them Good things they can really use. We be got to make it work Quot Laurent said. There s a waiting list for All the classes available slots and the army occasionally has asked about vacancies to no Avail so far. Laurent swish list for his school like the professor himself is modest Quot i m very realistic. I Don t dream Quot he claims. Quot but what i would like to do is add one More class for baking or More realistically he d like to see improvements in mar owned kitchens Day to Day operations. A we still have a lot to work on because like everywhere else we have High turnover and Don t have too much continuity Quot Laurent said Quot Ftp a always difficult to keep up the standards we try to teach. Quot but i have seen a big improvement in special functions like changes of command where they have to build a Buffet. I think we do them better and better and i think we be achieved quite a bit there Quot he said. Quot the Best places have some continuity and they re sending All their people Here to build a Good weighing More when they leave than when they arrived a after sampling each course during classes a Laurent s graduate gourmets also depart with medals Hung on red White and Blue chains As Well As newfound Kitchen Confidence. Quot i love it. I wish i could do this All the time Quot said Strobel of Sembach who has taken three courses from Laurent and Hopes to take a fourth. And their employers Arentt the Only other beneficiaries of the graduates improved culinary skills. Reggie Bell of Comiso a sums it up Quot my wife a going to eat real Good when i get following Are some of chef Laurent s favorite recipes. Calvados sorbet 11/a cups cider 1 cup sugar i cup Calvados a French Brandy distilled from Apple cider 2 Teaspoons fresh Lemon juice v2 cup heavy Cream % cup water mastering the perfect Pouf in a sauce pan Combine cider sugar and water Bri to boil and simmer for 10 minutes. Cool at room temperature and then in the refrigerator until cold add Calvados Lemon juice and Cream. Freeze in ice Cream maker. Garnish with mint leaves. Avocado with warm Basil Tomato Vinaigrette 3 avocados whole 4 ounces shallots finely diced 10 fresh Basil leaves shredded 1/2 cup red wine vinegar 2 cups tomatoes blanched skinless seedless and finely chopped 1 cup Olive Oil 1 Teaspoon sugar belgian endive tips 2 Small fresh Basil leaves and 5 Small Tomato roses for Garnish Salt and Pepper to taste Combine shallots Basil vinegar Tomato sugar and Olive Oil together and allow to stand at least two hours Peel Avocado slice in half Lengthwise remove pit. Slice each Avocado half in thin slices. Display on plate heat dressing until lukewarm. Spoon Over Avocado slices decorate with endive tips Basil leaves and Tomato roses. Serves vegetables in a crepe bag prepare florets of Small vegetables of your Choice such As carrots Broccoli cauliflower. Place in the Center of each crepe. Coat slightly with Hollan Daise sauce close crepe Tike a bag. Tie tightly with Green part of Leek which has previously been blanched. Warm in an oven. Basic crepes 1 cup flour 1 Teaspoon Salt 6 eggs 3 cups milk 4 Tablespoons butter melted Combine dry ingredients. Combine eggs and milk then add to the dry ingredients. Blend Well and add butter. Allow to rest Al least one hour. Make crepe in a crepe pan. Lobster me Dillons on Green pasta 3 lobster tails 6 to 7 of. Each Viz pint lobster bisque Viz cup heavy Cream 1 ounce Brandy v2 Teaspoon Cayenne Pepper 2 quarts court Bouillon see below 6 slices truffle optional fresh Dill Salt and Pepper to taste court Bouillon is prepared by simmering a mixture of sauteed chopped onion crushed garlic Clove Parsley thyme Bay Leaf juice of 1 Lemon % cup White wine and water As needed for about 20 minutes remove lobster meat from Shell but leave the lobster Tail whole. In a simmered court Bouillon poach the Tail 6 to 8 minutes. When cooked remove and dry on a clean cloth. Slice gently into me Dillons. Lay next to Green pasta and keep warm. Meanwhile bring lobster bisque to boil. Add heavy Cream then reduce sauce to medium heat for 4 to 5 minutes. Add Brandy and Cayenne Pepper. Season to taste and reduce 3 to 4 More minutes until it reaches a smooth consistency. Coat lobster me Dillons with sauce. Then Garnish with Lemon on the Side of the plate Dill on the me Dillons a slice of truffle at the Bottom of the Dill. Page 14 the stars and stripes Friday Klaus Welker left prepares seafood sausage. Cassandra Ball above measures Chicken Stock while Jakob Fromming and Henry Edwards above right Check sausage consistency. 990 the stars and stripes a a a Page 15
