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Stainless Steel Bracelet $325.
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VEGETARIAN LENTIL
SOUP (PARVE)

2 tablespoons vegetable oil
1 teaspoon sweet paprika
1 small onion, chopped (1/3 cup)
1 tablespoon tomato paste
4 cloves garlic, chopped
10 oz. lentils (greenish/brown
variety), well rinsed in cold
water
1 rib celery and leaves, diced (1
cup)
1 large carrot, diced (1 cup)
1/2 teaspoon salt
1/4 cup vermicelli
114 teaspoon black pepper
1 tablespoon chopped fresh
coriander
3 cups water

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Next time you feed your face, think about your heart.

Go easy on your heart and start cutting back on foods that are high in saturated
fat and cholesterol. The change'll do you good.

132

V American Heart Association

WERE FIGHTING FOR YOUR LIFE

ou would never guess
that Copeland Marks, my
charming, immaculately
dressed dinner partner,
has roughed it in some of the
most remote corners of the world.
But this food historian and cook-
book writer par excellence de-
scribes his research methods as
"the honest way to learn and
preserve cultures which are
rapidly becoming endangered
species."
Mr. Marks believes that "to
discover the cuisine of a country,
you must become immersed in
the culture, not the politics."
This philosophy has led Mr.
Marks to a prolific culinary
career.
Self-described as "60ish," with
an energy and enthusiasm that
belies his thick silver hair, he is
scheduled to begin work on his
16th book. As with previous
books, the focus is on the food and
culture of such unconventional
places as Kashmir, Burma, In-
donesia and Korea.
Wherever he travels, this food
writer, fueled by a genuine in-
terest and curiosity, mingles and
talks with the people in the com-
munity. His latest book, The
Great Book of Couscous, is a rare
combination of history, food and
culture that will hold you spell-
bound through each page to the
last fascinating fact.

■

1.Heat the oil in a pan, add the
onion, garlic, celery, carrot, salt
and pepper and saute over low
heat for 10 minutes. Add the
water, paprika, tomato paste and
lentils. Bring to a boil, then
simmer over low heat, covered,
for 40 minutes. Should the soup
become too thick, add 1/2 cup
water and continue cooking for
the full time.
2. Add the vermicelli and cook
5 minutes more. Remove the pan
from the heat and add the
coriander. Serve warm.
Serves 6 to 8.

LEEK SALAD (PARVE)

6 fresh leeks, white part only,
root and green leaves removed
and halved lengthwise
1/4 teaspoon white pepper
1 small clove garlic, crushed in a
garlic press
3 tablespoons corn oil
1 teaspoon prepared Dijon
mustard
1 teaspoon white vinegar
1/4 cup chopped flat-leaf
parsley
juice of 1 lemon
1/2 teaspoon of salt

1. Cook the leek whites in
lightly salted water for about 15
minutes. Drain well and cool.
2. Mix together all the re-
maining ingredients. Place the
leeks in a flat dish and pour the
sauce over all. Let stand 3 to 4
hours to marinate before serving.
Serve at room temperature or
cold.
Serves 4 to 6.

HARISSA SAUCE
(PARVE)

1 cup dried hot red chilies
1 cup garlic cloves
2 tablespoons salt
corn oil to cover

1. Break the dry chilies open
and shake out and discard the
seeds. Soak the husks in cold
water for 2 or 3 hours to soften,
then drain. Soak the garlic cloves
in water for 1 hour. Drain. Crack
the cloves lightly with the flat
of a cleaver and peel. Drain
well.
2. Grind the chilies and garlic
cloves together in a processor to
produce a fairly coarse texture.
Add the salt and mix well. Put
the paste in a jar and cover with
oil, about 2 tablespoons. Cover
the jar tightly and refrigerate
until ready to use.
Makes about 1 1/2 cups of
Harissa Sauce.
To serve: Put about 1 table-
spoon of Harissa Sauce in a small
plate. Surround the harissa with
1 teaspoon olive oil. Sprinkle with
1 tablespoon lemon juice and a
pinch of cumin seed. Use for
dipping in meat or poultry dishes
or where dynamic flavor is
needed.

FISH BALLS AND SAUCE
(PARVE)

FISH BALLS
2 pounds fillet of whiting,
flounder or similar white
saltwater fish, ground fine
1 tablespoon grated orange rind
1 teaspoon grated mace
1/2 teaspoon white pepper
1/4 teaspoon ground turmeric
1/8 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons bread_crumbs
1 tablespoon chopped fresh
coriander

MARKS page 134