Banner Graphic, Volume 14, Number 154, Greencastle, Putnam County, 6 March 1984 — Page 15

Various deep-dish pies fish, fowl or meat are alluring dinner fare

By CRAIG CLAIBORNE AND PIERRE ERANEY c. 1984 N.Y'. Times News Service NEW YORK Over the years, we have been intrigued by the simple, or not so simple,

"H E R" EXERCISE e n e a e d r u *by Lisa Larkin* t 9 c 7 n y e Total body fitness program with emphasis on cardiovascular, muscle tone, increasing energy level and personal well being. * Instructor's background: registered nurse, CPR certified, gymnastics, jazz and modem dance background, involvement with various health and exercise programs. Classes to be offered morning and evening beginning March 19, 1984. $1.50/ 1-hour session or $15.00/1-month (12 sessions). * Call 653-5019 for additional information.

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blending of elements that come to the table as pie, one of the oldest forms of “assembled” foods. Y’arious deep-dish pies are among my favorite main cour-

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ses. They may be fish or fowl, cultivated meat or game, but there is something alluring both to the eye and the palate about the baked, toothsome entrees. One of the most memorable pies I have ever sampled was served to me about 20 years ago, shortly after the Four Seasons Restaurant opened its doors in Manhattan. It was a leek pie, the base of which was creamed leeks, ingeniously seasoned with grated horseradish, topped with cooked, browned link sausages (a fine contrast in flavors) and finally a crust. It was the creation of the late Albert Stockli, the restaurant’s first chef.

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Leek and sausage pie 6 or more unblemished leeks, about 5 pounds 2 cups chicken broth Water to cover Salt to taste, if desired 5 tablespoons butter 5 tablespoons flour 2'/ 2 cups broth in which the leeks are cooked Freshly ground pepper to taste 1 cup heavy cream Pinch of cayenne pepper */4 cup finely chopped shallots 1 teaspoon finely minced garlic Vh teaspoon freshly grated nutmeg */4 cup freshly grated or

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squeezed bottled horseradish, or more according to taste 16 cooked link sausages, about 1 pound before cooking Pie pastry for one crust (see recipe) 1 egg yolk 1 tablespoon water. 1. Trim off the ends of the leeks. Cut the leeks lengthwise down the center. Rinse well to remove all trace of dirt. Pat dry. Cut the leeks crosswise into two-inch lengths. There should be about 14 cups, loosely packed. 2. Bring to the boil the chicken broth and enough water to cover the leek pieces when they are added. Add the leeks and

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salt, and cook five minutes or until barely tender. Drain but reserve two and one-half cups of the cooking liquid There should be about four or five cups cooked leeks. 3. Heat four tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. Add the reserved two and one-half cups of cooking liquid. Add salt and pepper and cook, stirring, about five minutes. Add the cream and cayenne, and bring to the boil. 4. Meanwhile, heat the remaining tablespoon of butter in a skillet, and add the shallots and garlic. Cook briefly, stirring. Add the well-drained

leeks and nutmeg. Cook briefly and add the cream sauce. Stir in the horseradish. 5. Pour the creamed leeks into a fairly deep eight- or ninecup round or oval baking dish 6. Arrange the sausages in one layer on top of the creamed leeks. 7. Preheat oven to 425 degrees. 8. Roil out the pastry on a lightly floured board into a circle about three or four inches wider than the diameter or length of the baking dish. Using a small round cutter, cut a hole in the center of the dough to allow steam to escape. 9. Blend the egg yolk with the one tablespoon of water. Using a pastry brush, brush the upper half of the outside of the baking dish. Carefully transfer the dough to cover the top of the filling, letting the outer edge of the dough hang down over the sides of the dish. The steam hole should be in the direct center. Press the overhanging dough all around the sides so that it adheres to the baking dish. Neatly trim the bottom of the overhanging dough to make it uniform. Wipe away any eggyolk mixture that may remain beneath the overhang. 10. Brush the top and sides of

Monterey Jack cheese adds zest to macaroni

By CECILY BROWNSTONE Associated Press Food Editor DEAR CECILY: I used a recipe of vours for elbow macaroni baiced with Monterey cheese and my luncheon guests and I thought the flavor and texture were just great. I followed your directions and made and baked it just before serving which turned out to be a hassle for me. Can it be made ahead and baked just before serving? - GRATEFUL. DEAR GRATEFUL: Interestingly enough it was at a luncheon given by a California friend that I was first introduced to pasta baked with Monterey Jack cheese. I agree with you that her combination is an extradelicious one. Thanks to you, I tried a make-ahead version and found it worked beautifully although the texture is different from the freshly made and baked dish. C.B. RIGHT-AWAY MONTEREY PASTA 8-ounce package elbow macaroni (2 cups) 3 tablespoons butter 3 tablespoons unbleached all-purpose flour 3 cups milk 12 ounces Monterey Jack cheese, grated mediumfine Paprika Cook the macaroni according to package directions using the time suggested for pasta that is to be used in a cooked dish. Drain in a colander; cover. In a 2-quart saucepan, over low heat, melt the butter. Stir in the flour. Off heat, gradually stir in

PUBLIC AUCTION As we are changing our farming operation and no longer grain farming, we will sell the following items: Friday, March 9,1984 10:30 a.m. Located V 2 mile east of Hadley, Ind. or from Danville, Ind., take Hwy. 36 West to 450 W turn south to 200 S then east V 2 mile farm on north side. Or from Hwy. 40 go north on St. Rd. 39 at Belleville to 200 S then west 4 miles. Watch for signs.

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March 6.1984

the pastry all over with the eggyolk mixture. 11. Place the dish on a metal baking sheet and place in the oven. Bake 20 to 25 minutes. Yield: Six to eight servings. Pie pastry for one crust 5 tablespoons cold butter cut into small cubes 1 >/ 4 cups flour 3 to 5 tablespoons ice water. 1. Put the butter into the con tainer of a food processor and add the flour 2. Start processing while gradually adding the water Add only enough so that the dough holds together and can be shaped into a ball. 3. If a food processor is not used, put the flour and salt in a mixing bowl. Add the butter and cut it in with two knives or a pastry blender until the mixture looks like coarse cornmeal. Using a fork, start tossing the mixture while adding just enough water so that the pastry holds together. 4. Gather the dough into a ball and flatten it into a patty about one inch thick. Wrap in wax paper and refrigerate for 30 minutes or longer before rolling. Yield: Pastry for a one-crust pie.

the milk, keeping smooth. Cook over moderately low heat, stirring constantly, until thickened and boiling. Spread half the cooked macaroni (about 2 cups) over the bottom of a buttered shallow 2-quart baking dish (ll 3 /4 by 7h by 1% inches). Sprinkle with half the cheese. Layer with the remaining macaroni. Sprinkle with the remaining cheese. Pour the still hot sauce as evenly as possible over the top. Sprinkle with the paprika. Bake uncovered in a preheated 400-degree oven until bubbling around the edges and hot in the center (test with a fork about 20 minutes). Let stand 5 minutes or so before serving. The cheese will be pully and chewy. Makes 6 servings. MAKE-AHEAD MONTEREY PASTA Make up Right-Away Monterey Pasta according to the directions in that recipe, Dut do not bake. Instead tightly cover the top of the baking dish with saran and refrigerate for 12 to 18 hours. About 45 minutes or so before serving, preheat the oven to 400 degrees. Place the pasta dish, straight from the refrigerator and uncovered, in the preheated oven. Bake uncovered until bubbling around the edges and hot in the center (test with a fork) about 35 minutes. Let stand about 5 minutes before serving. The cheese will not be as pully and chewy as in the Right-Away Monterey Pasta version.

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