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You could lose things
like extra weight. High
blood pressure. And high
blood cholesterol levels.
The very things that con-
tribute to heart attack and
stroke.
All you have to do is in-
vest wisely at the super-
market.
Buy more in the fresh
produce, pasta, breads
and cereals sections. And
purchase fish. poultry and
lean meats instead of fatty
or processed meats.
Switch to low-fat dairy
products and margarine.
And check the nutritional
listings on food labels.
In short, be selective
about how you play this
market. Because no mat-
ter how much you lose,
you've got a lot to win.
WE'RE FIGHTING FOR
YOUR LIFE
American Heart
Association A
and memories of family din-
ners during the Jewish hol-
idays was Steven Raichlen's
first introduction to cook-
ing.
Today, the award-winning
cookbook author and syndicated
food columnist is working on his
seventh and eighth cookbooks.
However, he still clings to his
Jewish memories of kugels and
knishes. Steven Raichlen enjoys
Jewish cooking but adapts tradi-
tional Jewish recipes to a more
healthy style of cooking.
This style of cooking is reflect-
ed in his latest book, High-Fla-
vor Low-Fat Vegetarian Cooking.
Steven Raichlen said he uses
chopped herbs and paprika in
potato knishes replacing the grib-
bans and schmaltz used in the
traditional recipes. He also sautes
his onions in olive oil instead of
schmaltz.
The 42-year-old cooking expert
said he changed to the high-
flavor, low-fat style of cooking for
health reasons.
Mr. Raichlen said his cuisine
is not a "cuisine of deprivation but
a cuisine of celebration."
ROASTED VEGETABLE
TERRINE
For the vegetables
15 cloves garlic, peeled
2 leeks, trimmed, cut in half, and
washed, or 2 red onions, peeled
and cut into 6 wedges
4 medium carrots, peeled
1 red bell pepper
20 green beans
8 asparagus spears
2 cups mushrooms, stemmed
1 & 1/2 tablespoons extra-virgin
olive oil
salt and freshly ground black
pepper
For the polenta
1 cup yellow cornmeal
(preferably stone-ground)
3 & 1/2 cups Basic Vegetable
Stock or water
1 clove garlic, minced
1/4 teaspoon minced fresh
rosemary
10 savoy or green cabbage leaves
spray oil
1. Preheat the oven to 375 de-
grees. Place the garlic, leeks, car-
rots, bell peppers, green beans,
asparagus and mushrooms on a
nonstick baking sheet and toss
with the olive oil and salt and-
pepper. Roast the vegetables
until soft and golden brown. The
greenbeans and mushrooms will
cook the quickest (15 to 20 min-
utes); the carrots and leeks will
take the longest (40 to 50 min-
utes). Check the vegetables for
doneness every 10 minutes; when
cooked, a vegetable will feel soft.
As soon as each is cooked, trans-
fer it to a platter to cool. Reserve
drinDings.if anv.
2. Meanwhile, prepare the po-
lenta. In a mixing bowl, combine
1 cup cornmeal and 1 cup veg-
etable stock and whisk to a
smooth paste.
Bring the remaining stock to
a boil in a heavy saucepan
(preferably nonstick). Add the
cornmeal mixture to the stock in
a thin stream, whisking steadily.
Boil the polenta for 3 minutes,
whisking steadily. Reduce the
heat; add the garlic, rosemary,
and any drippings from the roast-
ed vegetables.
3. Gently simmer the polenta
for 30 to 40 minutes, or until the
mixture thickens enough to pull
away from the sides of the pan.
It should be the consistency of soft
ice cream. It's not necessary to
whisk the polenta continuously,
but you should give it a stir every
5 minutes. Season the polenta
with salt and pepper: It should
be highly seasoned and still
warm when the terrine is as-
sembled.
4. Meanwhile, cook the cab-
bage leaves in 3 quarts rapidly
boiling, salted water for 2 min-
utes, or until tender. Drain the
cabbage leaves and shock chill in
ice water. Drain the cabbage
leaves and blot dry on paper
towels.
5. Assemble the terrine. Spray
a 9-inch terrine mold or loaf pan
(preferably non-stick) wet leaves,
letting 2 inches of the leaves hang
over the edge.
6. Spread 1/3 cup polenta in
the bottom of the mold. Arrange
a layer of vegetables on top, us-
ing polenta to fill in any gaps.
Add more polenta, more vegeta-
bles, more polenta, more vegeta-
bles, etc. until all are used up.
Press down firmly on the
vegetables as you complete each
layer. Vary the vegetables by
shape and color to create a
mosaic-like effect when the ter-
rine is sliced. If using leeks, add
them last. The final layer should
be polenta.
7. Fold the cabbage leaves over
the top of the terrine. Place a cut-
ting board and a heavy weight on
top of the terrine and let stand
for 1 hour.
8. The terrine can be served
hot or cold. (It's easier to slice
cold.) To serve, invert the terrine
onto a cutting board. Cut it
widthwise into 3/4-inch slices,
using an electric knife, a serrat-
ed bread knife, or the sharpest,
most slender carving knife you
own.
Press a spatula flat against the
front of each slice to hold it steady
as you cut it.
(