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94
(N.W. CORNER)
Taste Home Cooking
The French Chef Way
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
a simmer in a tiny pot over medi- ing from top to bottom of cob, cut
a slit through the center of each
um heat. Set aside off the heat.
Fill a large bowl with cold wa- corn kernel. Holding the corn over
ter. Working over the bowl, slice a large deep baking dish or tray,
down potatoes lengthwise with a scrape the pulp out of the corn
cess.
Now, Mr. Richard is using that vegetable peeler to form fettucci- kernels with a large soup spoon
formula as the title for his first ni strands. Change the water re- or the back of a heavy large knife,
cookbook, Home Cooking With A peatedly to remove the potato leaving the corn skin. (This can
French Accent, published by starch, until the water remains be prepared ahead, covered with
William Morrow and Company. clear. (This can be prepared plastic wrap and set aside at
Mr. Richard's advice for home ahead and set aside at room tem- room temperature.)
To serve, heat a heavy large
cooking is to forget the fussy gad- perature in the bowl covered with
saucepan over medium heat. Add
gets and use a good knife and pit. water.)
To cook, bring a large pot of the corn puree and stir until the
"I find it impossible to cook
with a bad pot. Sauces burn and salted water to a boil. Place a corn liquid is absorbed and the
ingredients pick up a bad taste. large clean bath towel on a work mixture thickens, for about 3 to
My recommendation is to buy the surface. Place the tomato, basil, 4 minutes. Stir in the cheese. Sea-
best quality cookware you can af- garlic and Parmesan in a large son with salt and pepper. Stir in
bowl. Drain the potatoes. Add the butter. Mound in a vegetable
ford," Mr. Richard said.
Mr. Richard has joined forces them to the boiling water. Cook dish or spoon out into 4 plates
with Judy Zeidler, author of sev-
eral cookbooks including, The
Gourmet Jewish Cook and Jan
Weimer, former executive food
editor of Bon Appetit, to create a
cookbook that combines practical
advice with outstanding recipes.
His home kitchen techniques
make his foods easy to produce.
Mr. Richard said he loves to
cook at home and thrives on the
conviviality of home entertain-
ment.
"Do not worry whether your
guests will like the food. If you
taste it and like it, they will, too.
When you entertain, don't let the
food be in control. Your friends
aren't coming to see a chicken.
They're coming to see you," he
said.
Here are some tasty recipes Michel Richard teaches home cooks the basics in his new book.
from the book that can be easily
prepared in accordance with the until tender, for about 1'/2 min- with an entree. Serve immedi-
utes, watching carefully. Drain ately. Makes 4 servings.
kosher dietary laws:
the potatoes, turn out into the
SWEET POTATOES
towel; pat dry. Add the potatoes
POTATO FETTUCCINE
WITH ROSEMARY
to the tomato mixture. Remove
WITH TOMATO
the garlic from the oil in the tiny
AND BASIL
pot using a slotted spoon. Add 11/4 to 1'/2 pounds sweet pota-
toes, peeled, quartered
1/4 cup olive oil
half of the garlic oil to the pota-
lengthwise and sliced
2 cloves garlic, peeled and
toes. Toss gently. Add additional
crosswise into 1/4-inch-
crushed
oil and Parmesan as desired. Sea-
thick rounds
3 large (1 to 11 /4 pounds) rus- son with salt and pepper. Serve
set potatoes, peeled
immediately warm or later at 1 ounce ('/4 stick) unsalted
butter
1 large tomato, peeled, seed- room temperature in a vegetable
1 tablespoon dark brown
ed and diced
dish or on 4 large plates with an
sugar
1 cup (about 1 ounce) fresh
entree. Makes 4 servings.
P/2 teaspoons fresh minced
loosely packed basil,
rosemary or '/2 teaspoon
chopped, or other fresh
FRESH CORN POLENTA
dried, crumbled
herb
Freshly ground black pep-
6 large ears of corn, husked
1 small clove garlic, peeled
per to taste
1 /3 cup (about 1'/4 ounces)
and minced
freshly grated Parmesan
About 'Li cup (about 1 ounce)
Fill a heavy large nonstick skil-
cheese or to taste
freshly grated Parmesan
let with water. Bring to a boil, add
Salt and freshly ground
cheese
the sweet potatoes and cook un-
black pepper to taste
Salt and freshly ground
til tender when pierced with a
1 to 3 ounces ('/4 to 3/4 stick)
black pepper to taste
knife, for about 10 minutes; drain.
chilled unsalted butter,
(This can be prepared ahead,
Bring the olive oil and garlic to
chopped
placed on a tray, cooled, covered
Phyllis Steinberg, a former
Brush the silk off of the corn. and set aside at room tempera-
Detroiter, is a food writer in
Using a very sharp knife, and slic-
HOME COOKING page 96
Florida.
H
ome cooking with a French
accent has been award-
winning chef, Michel
Richard's formula for suc-
EY\