Cooking Trio and Best of Wine Segments (sound)

[Music] everyone knows that the world's finest cooks are men especially when it comes to barbecuing well naturally there are some fine women cooks too but even an expert like Helen Evans Brown who enjoys an international reputation as a Food Authority and whose many books are best sellers in the realm of cooking says that outdoor cookery is is really a job for the man of the house and Mrs Brown's favorite Outdoor Chef is Mr Brown Phillip whom she enjoys assisting the first factor in barbecuing is a proper fire which Philip builds in an open-ended coffee can punched with vent holes he first uses charcoal briquettes which have been soaked in odorless paint thinner [Music] he then places untreated briquettes on top when the coals are red and glowing they are spread out to provide an even cooking area note that a solid bed of coals is not required the second factor in barbecuing is the imaginative seasoning of the food with hamburger for instance Mrs Brown recommends just salt pepper and a full-bodied red wine to add flavor interest to the meat wine incidentally is a fine tenderizer for unground Meats such as chops steaks or roasts the molded hamburger patties may be interlaid with slices of cheese or if you prefer with deved ham pitted olives or slices of of [Music] onion during cooking the wine alcohol evaporates but the Wine's Aroma permeates the meat to create a dish of tantalizing appeal and flavor to marinate shrimps or other Seafoods Helen combines one part of soy sauce with one part of salad oil and two parts cherry [Music] wine the shrimp should marinate for at least an hour and then be placed on skewers if wooden skewers are used they should first be soaked in water to prevent burning such foods can be cooked most conveniently on a small portable grill which can be carried to the picnic or barbecue table and the result tasty tender shrimps on skewers shrimps on brochette to base a turkey or not to baste that is the question philli belongs to the basting School his mixture one part salad oil to one part vermouth plus normal seasoning [Music] the end product is a thing of beauty juicy succulent turkey with a flavor to excite the most discriminating appetite for a more unusual approach Philip and Helen start with a frozen turkey which their butcher has sawed for them into 1in slices a marinade is prepared of one part salad oil one part white wine Plus salt pepper and [Music] Teragon the frozen steaks are left to marinate until they are completely thawed they are then separated into filets and the same marinade is brushed over them during cooking barbecue turkey filets another gourmet's Delight it's fun to cook outdoors and rewarding too so long as you apply the principles of good flavor subtle seasoning and careful cooking over an open fire so a toast to good fellowship and good luck to your adventures in outdoor cooking [Music] [Music] in a sun wararmed Northern California Valley where Vineyards grow in Rich abundance there is a quaint House of earlier Western Days in which resides mfk fiser author lecturer philosopher of food not a bearded Socrates but a distinguished lady once described by that noted critic Clifton fatan as the finest living gastronome author in English there is a communion of more than our bodies when bread is broken and wine is drunk and that is my answer when people ask me why do you write about hunger and not Wars in love Mary Francis Fisher is more than a writer however she is also a mother a homemaker a gracious Hostess always busy but never too busy to extend the hand of hospitality in her well stocked home are ample ingredients to prepare tasty Foods at a moment's notice or paraphrasing her own book title to cook a wolf in a hurry for example a quick but elegant soup can be concocted from a can of split peas an equal amount of milk and a can of minced [Music] clams the soup is brought to a gentle bubbling remove from the fire and then at the last moment a/2 cup of dry cherry wine is added the alcohol will evaporate but the aroma remains to give an otherwise simple dish an exciting flavor for an easy but delightful fish dinner Mary Francis likes fillets of so wrapped around pieces of dill pickle preferably the kosher style because of their good Dill flavor she adds a dry white wine pieces of chopped bacon and wraps the hole in foil cooking requires only 10 minutes in a preheated 450° oven after which the foil is removed to give the bacon a moment or two to Brown a quick dish but with a gourmet touch for an in a hurry meat dish Mary Francis thinks lamb chops good thick ones of course are ideal her suggestion is simply Brown the chops add whole tomatoes and season to taste then cook in a covered skillet for about 10 minutes just before finishing add a cup of dry wine either red or white a wonderful tenderizer for meat which also heightens flavor and finally with a topping of sweet butter your main course is done a quick but Mighty Savory creation and for a light refreshing dessert how about this a bowl of fruit from which the juice has been drained flavored with port or other dessert wine and sprinkled with brown sugar then at serving time a bit of sherbet in the glass A covering of the marinated fruit and a touch of champagne to lend its zesty Sparkle a a gracious way to compliment your guests there is a communion of more than our bodies when bread is broken and wine is drunk says Mary Francis fiser and who can say better than she whose hours are filled with labor but who is never too busy to express her Hospitality good food a few moments to prepare it a bit of imagination those are the simple requirements or as Mary Francis herself might say just knowing how to cook a wolf in a hurry [Music] oh good morning good morning good morning on your way home pick up a few things for me will you dear uh-huh I'll be so busy getting ready for the dinner party that I just won't have any time I'll take care of it don't worry it's late you'd better hurry oh okay goodbye sweetheart bye and don't forget the [Music] list gee huny your table looks great thank you sir and did you get all the things sure did everything you ordered and more why in the world did you bring all this well actually there's a good wine to suit every taste and I wasn't too sure what you were serving tonight well first we're having our der that calls for an appetizer wine like Sherry perhaps okay then we'll have roast beef I suppose there's a special wine for that no no rules drink the wine you like with whatever you like I'd prefer a burgundy here and I think I'll sample this one right now and try out the new cork screw let's see start in the center all the way through the cork no trouble at all you know darling this reminds me of our trip to the winery that was a wonderful day it sure was that's where I first learned about wines let's see there are three three steps in judging a fine wine first you look at the color a good wine is always bright and clear next you inhale the aroma and Bouquet here you try it and finally you sip it you note the body judge how mellow or tart it is this burgundy seems quite well balanced but then I'm not an expert oh you're just being modest say that gives me an idea cover up your eyes a minute now what are you up to you'll see in just a moment if you can guess what type of wine this is I'll give you a prize okay now you can look H that shouldn't be too hard a light golden color a fragrant bouquet full bodied it tastes like a no wait it's a sautter you're right and here's your prize oh come to the party come to the party well hi Betty I hope we're not late what's new Bob not too much hello Grace hi folks well say what's all this we've invented a new game it's a wine tasting game we call it what's my wine sounds like fun sounds awfully tough to me oh it's not tough at all all you have to do is fill your glass about a third full with one of the numbered wines okay first you look at it then you inhale the aroma then you just take a sip then you write down the type of one