European Stars and Stripes (Newspaper) - June 22, 1990, Darmstadt, Hesse                                $ Ovenice continued from Page 13 about 3 minutes. Drain and set aside. Bring 2 quarts of water to a boil in a Saucepan. Drain codfish and add to water. Return to a boil and simmer for 2 minutes. Remove from the heat and let the codfish stand in the water draining just before serving. Cover carrots with water bring to a boil boil 8 to 12 minutes or until tender and then lift from the water with a slotted spoon and set aside. Add Broccoli to the water and return it to a boil. Cook 3 minutes then remove Broccoli with a Skimmer and set aside. Drop Zucchini into the water return the water to a boil and Cook the Zucchini for 30 seconds. Remove it with a Skimmer and set aside. Warm the peeled hard cooked eggs and cooked potatoes by placing them momentarily in the water with the salted codfish. Arrange codfish on a Platter and surround it with squid vegetables and hard cooked eggs sliced in half. Serve immediately with the Aioli and Crunchy French bread. Yield 6 Servings. Quick fragrant rata tou1lle preparation time 20 to 25 minutes cooking time 40 minutes a cup Virgin or extra Virgin Olive Oil plus extra for Garnish 3 onions peeled and Cut into 1 Inch pieces about 3 cups 1 Large Green Bell Pepper Cut in half seeded and Cut into 1/2-Inch pieces 1 Large eggplant trimmed at both ends and Cut into 1-Inch pieces about 6 cups 4 Small Zucchini trimmed at both ends and Cut into 1-Inch pieces about 4 cups 1/4 Teaspoon red Pepper flakes v/2 Teaspoons Salt 6 to 8 cloves garlic peeled and sliced about 3 Tablespoons 4 tomatoes Cut into 1 Inch cubes about 4 cups 1 cup shredded Basil freshly ground Black Pepper for Garnish. Heat Oil in a Large Saucepan. When hot add onion and Green Pepper and saute for about 5 minutes Over High heat. Then add the eggplant Zucchini Pepper flakes and Salt reduce the heat to medium cover and Cook 25 minutes stirring occasionally to prevent the mixture from sticking. There is enough moisture in the vegetables to keep the mixture from burning add the garlic and tomatoes and continue cooking covered for 6 to 8 minutes. Remove from the heat Transfer to a serving bowl and Cool to room temperature. Just before serving stir in half the Basil Sprinkle with Black Pepper. Great year for French wine Agency France Presse last year May go Down As a record setting Vintage year for the French wine Industry thanks to an abundance of High Quality wines and record prices for brands such As the Bordeaux reports the French National statistics Institute. If it is too Early to Tel just How prize 1989-marked bottles will be in wine cellars it seems certain that financially speaking 1989 will have been a Good year for viticulture its. The average revenues of producers of High Quality 1989 wine have More than doubled while producers of other wines have seen their income increase by about 50 percent. Last year s drought in much of France is the Best explanation for the wine Industry s remarkable year both in terms of the Harvest size and the crop s High alcohol Content. The 1989 Harvest marked a 6 percent increase Over the previous year. And the wine Harvest in Bordeaux and Charente where wines Are used to make Cognac improved by 30 percent. The Alsace and Champagne regions achieved similar results whereas the Beaujolais wine was a disappointment largely because of hailstorms. Only the Harvest in Corsica which suffered a 5 percent drop was adversely affected by the drought. The record High alcohol level of the 1989 Vintage also contributes to the higher prices. The Price of Quality wines went up by about 35 percent a record prices Are being paid for Beaujolais and Burgundy wines with the Price of bordelaise up 45 percent. In the past 10 years Bordeaux wines have doubled in Price and its value should increase again albeit More modestly As 1989 bottles go on the Market this year. According to the National statistics Institute High Quality French wines Are Best Sellers both in France and in other countries. Last year High Quality wine exports achieved sales of $2.1 billion 15 percent of France s total agricultural exports. It v it 60 minute gourmet by Pierre Franey new York times restaurants around the country Are taking liberties with the traditional salade Nicaise adding anything from Sun dried tomatoes to sliced potatoes and beets. Dishes that Are called Nicaise usually include Provencal products like garlic olives anchovies tomatoes and Green Beans salade Nicaise usually contains tuna too. A sprightly Spring dish that i Call Provencal salad uses fresh tuna. This salad is equally pleasing with canned tuna which i happen to love but the Quality of fresh tuna at my local Market inspired me to use the fresh instead about 11a pounds should be enough to feed four. Before cooking the tuna season it with Good Olive Oil fresh thyme red Pepper flakes and Lemon Rind. It should sit at room temperature for Only about 15 minutes. If you like tuna rare Cook it about two minutes on each Side in a nonstick pan. The salad ingredients can vary depending on what looks Good in the Market. I used Sweet peppers yellow Squash Zucchini red onion Snow peas and Plum tomatoes. All the ingredients Are cooked with some garlic and seasonings then moistened with Vinaigrette at the last moment. This salad can be served hot warm or at room temperature. Parmesan cheese bread which can be made in minutes is a Fine accompaniment. Provencal salad with seared tuna for the fish 2 Center Cut tuna steaks 1 Inch thick about 1va pounds 1 Tablespoon Olive Oil Salt and freshly ground Pepper to taste 2 sprigs fresh thyme or 1 Teaspoon dried a Teaspoon red Pepper flakes 2 Teaspoons grated Lemon Rind. For the salad redo Page 14 a a a the stars and stripes 1 yellow 1 Zucati 4 Ripe a 4 tables 1 Large into 1 larg Vij i 1 i Poulik trim sait and 1 tables 2 tables 1 tables 4 tables chop put its the darted Over toil thyme f Wellons and Felsl minutes heals High Hea minutes the other Inch cil for Squash i Inch the Miall heal i Nons Tidi peppers Jirash about a Pound about a Pound tomatoes about v2 Pound is Olive Oil it red Pepper cored seeded and Cut a pieces in Pepper cored seeded and Cut into Lees about a Pound chopped coarse it a peas or snap peas peeled and shy ground Pepper to taste garlic chopped Fine is red wine vinegar Balsamic vinegar is chopped fresh Basil or coarsely italian Parsley. 1 on a Flat surface and Cut away and discard if there is any. Spoon the Oil ind Sprinkle with Salt Pepper a flakes and Lemon Rind. Coat sides. Cover with plastic wrap it room temperature for 15 tomatoes Salt and Pepper. Cook stirring and tossing about 2 minutes. Add the garlic stir but do not Brown garlic. Add the vinegars tuna cubes and Basil. Stir and toss Well. Serve hot immediately. Yield 4 Servings. Parmesan cheese bread 1 medium size crusty French bread Baguette 2 Tablespoons Olive Oil 4 Tablespoons freshly grated Parmesan cheese. Preheat the oven to 425 f. Split the loaf in half Lengthwise and put it on a baking Sheet Cut Side up. Brush the tops of the halves with Oil. Sprinkle the cheese evenly Over the bread. Bake 7 to 10 minutes or until Golden Brown. Yield 4 Servings. Stick or cast Iron Skillet Over i the steaks and Cook 2 i and Cook 2 More minutes on. Remove the fish Cut it into v2-d set aside. Keep it warm id trim the ends of the yellow Occhini and Cut them into slices Core the tomatoes and Cut Ich cubes. J Over High heat in a Large t. Add the red and Green Ash Zucchini onion Snow peas leave refrigerator spotless dry never leave food in the refrigerator when you Are gone More than two months. Trying to save a few groceries May result in a costly loss a badly Mold infested refrigerator that has to be thrown away. 1 empty your refrigerator. 2 clean it thoroughly with baking soda solution bleach or detergent and water. 3 dry it Well particularly around the door Gasket. 4 secure door in an open position so air can circulate and discourage mildew. 5 remove and clean the defrost pan behind the Grill at the Bottom of the refrigerator 6 a few charcoal briquettes put inside will absorb doors. 7 disconnect the appliance. If you must leave it on turn it to a higher setting. Paring costs for easy eats by Colleen Pierre Baltimore evening Sun few americans would respond enthusiastically to the idea of planting a Garden then freezing or Home Canning the produce to save Money. Most of us Are just too Busy the High Cost of convenience foods is the Price we willingly pay to avoid Kitchen Drudgery yet within the convenience Arena there Are ways to Cut costs some will even reduce time commitments and improve nutrition. A eat less  limit High protein foods to once a Day. Meat Chicken fish and shellfish Are your most expensive food items. Four to six ounces one average portion provides enough protein for a full Day if you eat these High protein foods for dinner you do not need their equivalents Al breakfast or lunch. Instead of meat Chicken or fish have eggs for dinner once a week. Eggs Are a very inexpensive source of High Quality protein. The american heart association says eating three to four eggs a week is acceptable even on a strict cholesterol lowering diet. Once or twice a week have a vegetarian entree instead of meat Chicken or fish. Garbanzo Beans in Spaghetti sauce Over your favorite pasta is Quick simple and inexpensive and provides protein equal in Quality to meat Chicken or fish. A make your own fruit Yogurt. Individual Cartons of fruit Flavoured Yogurt Are expensive. Buy pints or quarts of Vanilla or Plain non fat or Low fat Yogurt and add your own fresh Frozen or canned fruit. A buy lunch at the grocery store pick up a Roll at the bakery department have two or three ounces of Turkey sliced at the Deli Stop a the salad bar for lettuce and Tomato then grab an Apple Orange or banana in produce. A plan shop and store the basics. Spend half an hour planning a shopping Lisl then shop Only once a week. Eliminate impulse buying mid week shopping and fast food desperation suppers. A Cook chill family dinners. If each of your family members eats dinner at a different time Cook a real dinner anyway. Include meat Chicken or fish potato Rice or other starch and a vegetable. Pul it All in the fridge. Add a big tossed salad and plenty of fresh fruit. They can then microwave their own portions at the appropriate time. This approach costs less than buying individual Frozen dinners. A make pot meals. When you Are in the mood for cooking make a lot. A big pot of Stew or vegetable soup can be reheated for lunch or dinner. Brown Rice takes 50 minutes to Cook. Leftovers Lake Only minutes to reheat in the microwave. A eat at Home More often. An instant breakfast of Bagel fruit and milk costs much less than a fast food breakfast Sandwich and offers better nutrition too. Skip the doughnut break to save Money and unnecessary calories. Take five minutes to pack a Sandwich of freshly ground Peanut butter on Multi Grain bread a can of fruit juice and a piece of fresh fruit. Do that a couple times a week and you la save enough Money to splurge for lunch on other Days a choose Quot soup and. Quot lunches. Restaurants offer Price break specials on soup and salad or soup and half sandwiches. Focus lunch on Hearty Black bean or split pea soup to carry you till dinner time. Colleen Pierre a registered dietitian is notional spokeswoman Lor tie american dietetic association. Krten into graphics Rick Brownlee 2,1990 the stars and stripes a a a Page 15