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Who 9 Who m The Kitchen Oldes moved “Cooking” v.v'\y , ______... iTiifi TI i ifflfil .•_ By Asdrey C. Ledato Post Staff Writer Bora on February », 18M in Brownsville, Tn., Loon Stanford Oppenheimer is the oldest member of the Professional Chefs of the Carolines. Although retired from the active nractlce of his profession, ntinues to publish ird,” a 25-phis page he created for the Professional Chefs of the Carolines. in a number of hotels and clubs in Kentucky, Indiana, Illinois, and ■ Tennessee. After moving to Char lotte in 1970 to be near his daughter after the death of his wife, he was executive chef and dietary consult ant at Green Acres Retirement . Center until 1976. This oldest chef in the Carolinas was hard-pressed to say what he most enjoyed cooking throughout his career. Some of his favorites follow. One recipe calls for wild boar, but other game meats can be substi tuted. Says Oppenheimer, "Most of the people in my area liked rac coon.” In the past, Oppenheimer pre sented culinary shows, but he is no longer able to do that. He keeps busy with work for his professional or ganizations and cookbook sales. One of his present projects is a T-shirt promotion for the Professional Chefs of the Carolinas. Oppenheimer has been nominated for the National Culinary Fede ration's National Chef of the Year by the Epicurean Club of Greater Charlotte. Club president, Joseph Deas, in his letter of nomination, cited Oppenheimer for his "passion ate dedication toward the develop ment of Professional Chefs Chap ters throughout the Southeast.” The national organization will name the Chef of the Year In July. Oppenheimer explains how he became a chef. "When I was a young fellow, I was a jack-of-all-track* But 1 found I was better at cooking than anything else.” He notes that he first began cooking when he was IB, but he worked in other pro fessions, including decorating, in his earlier year*. As a chef, Oppenheimer has done "a little bit of everything" of a culinary nature. “When you're a chef,” he explains, ‘‘you have to know how everything is done be cause, even if you don’t do it, you have to show someone else how to do it.” J Oppenheimer has a son in Indi ana and a daughter (Tillle Smith) in Charlotte; six grandchildren; and seven great grandchildren. Oppenheimer owned restaurants in Arkansas and Indiana in the 1930s and 40s. He has been executive chef rrrrrrrrrrrrrn wild game for a crowd rmnnmi »m Tl OLD FASHIONED BEAN SOUP' . (For a crowd, or freeze portions) 3 lb. Great Northern beans 5 lb. smoked ham hock 4 green peppers, chopped me dium fine 1 (No. 10) can crushed tomatoes Bring 3 gal. water to boil and add aU ingredients except tomatoes. When beans are tender add to matoes. Simmer 1 hour. Makes 3 gallons. > , . O t 1 Tbep. peppercorns 2 bay leaves 20 lb. boar stew meat (or other wild game) 1 c. oil' ' It flour 2 qt. dry red wine 2 qt. meat stock 2 c. vinegar Me Up. thyme Vi Up. garlic, crushed . „ ■ Salt to taste Vi c. red currant Jelly 3 c. diced mushrooms 3 c. butter 2 c. pearl onions, diced -2 c. white bread, diced 2 Tbsp. parsley, diced ^ . \ Make a sachet bag of pepper- adjust seasoning. If sauce is too corns and bay leaves in cheese thin, thicken with cornstarch, doth. Brown meat in oil. When Saute mushrooms in Vi c. butter, brown, sprinkle with flour, stir- Add onion. Saute bread in rest of ring to brown. Add wine, stock, butter. Serve meat sprinkled with vinegar, spices, and jelly. Bring onion, mushrooms, croutons, and to a boil and simmer for 2 hours parsley. Makes 25 portions. or until soft. Remove fat and 1 . * TT SAUERBRATEN OF BEEF TT (Serves 40) 6 qt. cold water 2 qt. red wine vinegar 2 lb. onion, sliced thin 1 lb. carrots, sliced thin Vt lb. celery, sliced thin V4 lb. brown sugar 8 garlic cloves, chopped Salt to taste 6 bay leaves iU i 1 tap. crushed peppercorns 18 lb. bottom round Marinate beef with remaining ingredients in refrigerator at least 72 hours. Heat 8 os. salad oil. Remove meat from marinade and wipe dry. Brown meat in hot oil. Place in oven roasting pan. Add vegetables. In separate pot, bring marinade to a boil and simmer half hour. Add to meat. Cover and roast for 3 hours. Remove meat and' cover with damp cloth to keep warm. Strain the marinade and puree the vege tables to make gingersnap gravy. Crumble 1 lb. gingersnaps; crush very fine and add to marinade. If gravy is too thick, add equal amounts of vinegar and water. MmmuiJUUiii s »juuut 12-15 lb. turkey Bacon fat * Salt and pepper 1 c. chopped onion ' 2 c. chopped celery 1% c. white wine 1 muslin cloth, 16 inches square Wash and dry turkey thoroughly. Brush with bacon fat Salt and pepper inside and out. Mix onion, celery and one c. of white wine. Stuff bird with this mixture. Place turkey in shallow pan. Dip muslin doth in bacon fat and cover turkey with it. Roast in 300 degree oven three hours, basting often with drippings in pan and the remaining wine. If turkey varies in size from recipe, allow at least 20-29 minutes per pound roasting time. Before serving, discard onion and celery stuff ing. Serves 8-10. L»Wi.>XtJUUUUIJUUlUAtAtJ r *«vvviiani v&ivv onii 1/nivn * 2 slices white bread Sliced ham and turkey to cover 2 strips bacon 2 slices tomato Sliced sharp Cheddar to cover Layer ham, turkey, bacon, toma to, and cheese on bread slices. Place in hot oven ’til cheese melts. Serve piping hot. Note: For a party of any size, this Sandwich can be prepared ahead of time; do not heat until ready to serve. * • • w iiiviMJEiiwwioia onvvu 9 w • « « Whip together: 2 eggs 1 pint heavy cream 1 Tbsp. horseradish Add enough beef stock to achieve desired consistency. Serve with meats or vegetables. i «»xa« miji | |i im>W Spring Season Comes To The Dinner Table As spring arrives, the pleasures of this invigorating season a bound beautiful blossoms, sunny skies and milder temperatures. Why not ex press these delightful signs of this marvelous season at the family dinner table? Here’s an exciting springtime menu that can put the entire famyy in ttys mood to think spring! grasshopper chiffon y ^ARFAIT \ l package (3 at.) Jell-O brand lime flavor gelatin ' 1 cup boiling water Vi cup cold water 3 tablespoons green creme de menthe liquer++" 3 tablespoons white creme de cacao liquer+ + Vi teaspoon vanilla 1 egg white 2 tablespoons sugar 1 cup Cool Whip whipped topping, thawed ++Oruse Vi cup green creme de menthe liqueur, or W teaspoon each mint and brandy extract. Chicken Kiev u buttery good! y CHICKEN KIEV fe- J Dissolve gelatin In boiling water. Add cold water, liqueurs and vanilla. Chill until slightly thickened; measure Vfc cup and set aside. Beat egg white until foamy throughout. Gradually beat in sugar and continue beating until mixture will form stiff shiny peaks. Thoroughly blend egg white mixture and whipped topping Into remaining gelatin mixture. Layer creamy gelatin mixture In parfalt glasses with reserved clear gelatin. Chill until set, about i hour. Garnish with additional whipped toppii* and chocolate sauce, if desired Makes about S cups or S to 10 4 whole chicken kmutojepUt (+) • V4 lb. chilled .butter or mar garine 1 Tbep. minced parsley l Tbep. mincea chives or scal lions i Tbep. lemon Juice 1 Tbep water 1 envelope Shake 'N Bake seasoned coating mix for chicken-original or crispy country mild flavor Iwww skin, bone and cartilage from chicken breasts. Place be tween sheets of waxed paper and pound until very thin, about Vfc Inch thick, taking ear* not to make any holes In chicken. Cut chilled butter Into 8 finger shaped pieces; pace one on each piece of chicken near one end. Sprinkle with parsley, chives and lemon Juice. Roll up each piece, folding in ends to completely enclose butter. Secure with wood en picks or skewer*. Beat egg slightly with water. Dip chieken rolls, one at a time, into egg mixture; then coat with seasoned coating mix as directed on package. Place In ungreased shallow pan, sealed side up. Bake at 460 degrees for about » minutes or until well broskned. Drain on absorbent paper, Makes Stoiservlngs. Note: Recipe may be doubled or tripled. ( + ) Or uae 8 chicken or turkey cutleta (about IK lb.); pound vary thin. PASTA WITH BROCCOLI • os. Ronsoni curly spaghetti or other pasta . 1 package (10 at.) Birds Bye deluxe broccoli florets Vi c. butter or margarine Vi c. chopped parsley Vi tap, marjoram leaves Vi top. lemon Juice Vi tap. pepper 2 eggs, slightly beaten Vi c. grated Parmesan cheese Cook spaghetti and broccoli se parately aa directed on pack ages; drain. Meanwhile, place butter, paraley, marjoram, . lemon Juice and pepper in heat ed serving bowl. Add spaghetti and broccoli and mix lightly. Add eggs and cheese; toes lightly and serve at once. Makes 3 cups or 9 servings. Note: Use clean eggs' with no cracks in shells. Leon Oppenheimer demonstrates how to make horseradish sauce. rrrrrTrrrrTTrrnnffnn branmed DUCKrrrrrrrrrrrTTTrrrn Il 2 mallard ducks Vi lb. mushrooms 3 jiggers brandy 3 large onions l tsp. parsley, chopped 1 bay leaf V« tsp. thyme c. olive oil 2 c. claret l clove garlic Salt and pepper Clean ducks well and cut into sawing pieces. Sprinkle with salt and pepper. Marinate in deep dish for four hours with onions, parsley, hay leaf, thyme, garlic, brandy, and claret. Place oil in casserole and beat. Brown duck in casserole, then add marinating liquid and mushrooms. Cover casserole and cook ova low flame until duck is tender. Serves four, hungry persons. Let us put YOU “In The Kitchen"! Can 376-0496 I-Orange Fruit Salad--» 4 large oranges 2)3 cup freshly squeezed orange ' juice Rind of 1 orange, thinly pared 5 Tbsp. granulated sugar Butter to grease cookie sheet 2 heaped tablespoons blanched and slivered almonds 4 sprigs fresh mint 2 tbsp. Cointreau or Triple Sec (optional) and crush Roughly with hammer do not process or blend Reserve until ready to serve the oranges. Then sprinkle the almond brittle over the oranges and decorate with the mint sprigs. Add Coin treau or Triple Sec to taste, if you wish. 4 Name You Can Trust Dick Gregory's Slim-Safe BAHAMIAN DIET To become healthier and wealthier! Remember, Good,. Health for your body is Wealth for your —: '**t ■ mind* CALL FOR MORE INFORMATION TODAY. | - Ask For Vivian A. 375-3052 VARIATIONS Use half tangerine juice and tan gerine peel. Instead of using the almond brittle and mint, just before serving, stir in 2 table spoons sliced preserved or crv stallyzed ginger and 2 table spoons slivered and roasted al monds. Combining fresh fruit and baking magic, Banana Clafouti is one of two ‘recipes reproduced from “Lee Bailey’s City Food” (Clarkston N. Potter), a book which is as much a visual cele bration of elegance, style and the joys of entertaining friends and family, as it is a compen dium of recipes. Also repro duced from “Lee Bailey's City Food” is the recipe for Warm Gingerbread with Vanilla Ice Cream, a dessert which is as simple, satisfying and traditional as they come, the ideal embodi ment of a Sunday dessert, Peel the oranges, removing as much of the pith as possible. Cut into very thin rounds. Arrange the orange slices, no more than 3 deep, in a shallow dish. Pour the orange juice over them and set aside to macerate. Cut the orange rind into julienne strips. Put in a small saucepan with cold water to \ovtr and’bring to a boil. '1 Drain, and add the strips to the oranges. Put the sugar in an un greased frying pan and dissolve over low heat. Lightly grease a cookie sheet and set aside. When the sugar has melted, raise the flame and cook, stirring, until the sugar turns a dark caramel color. Stir in the almonds. Pour onto the greased tray and allow to cool. As soon as it is cool and brittle', coyer with an old doth AMfSgVNVC Independent Distributor _ propiov Btarmount Shopping Cantor • S11S South Btotf. Chartotla, N.C. 28210 • Ttoaphonac (704) SSS-S4S2
The Charlotte Post (Charlotte, N.C.)
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April 18, 1985, edition 1
16
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