Word: saute
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Constant understands the political power of Haiti's peasant religion. He often treats journalists to late-night voodoo rituals and trips to the sacred waterfall at Saut d'Eau as he calls for help from his loa, the warrior god who represents St. George. This Sunday, Constant is intent on communing with his loa at a temple in the valley north of Gonaives. By the time he arrives at the site -- a concrete hovel -- darkness has fallen. Inside is an altar topped with white lace, a cross and a merry christmas sign. At its base are rum bottles and skulls...
...nightshirt on the brick patio overlooking a small, oval swimming pool. His mother, an excellent cook, prepares meals for everyone. By noon of one busy morning, she already had dinner made: a variation on shepherd's pie with layers of potatoes, red onions and scallions, green peas and sautéed turkey, topped by a layer of Jiffy biscuit mix-accompanied, as are most Lewis meals, by corn on the cob and a salad...
...applying these lessons, says Shra-gai, "my life was totally changed." Today the man who used to love steak says, "I won't touch it." At a restaurant, "if I choose fish, I ask the chef to skip the butter or please to sauté it in wine." Every morning, regardless of weather, the man who once spurned exercise goes for an eightmile, two-hour hike through the wooded mountain trails near his home. He no longer smokes. His workdays average between eight and ten hours, but he insists, "I can absolutely stay away from the tension...
...with a royal warrant to supply fancy goods. Gift givers who are bored by silver and feel that the Germans have pretty well swept the kitchen-equipment field can drop by the store and have a look at the list of some 300 desired items, which include omelette and sauté pans, salt and pepper mills in natural wood, dishes for casseroles and soufflés, 24 champagne glasses, 18 highball tumblers, a dark green tablecloth and two shocking-pink lamps...
Each team produces representative national dishes. The runners-up this year were Australia (smoked lamb in eucalyptus leaves, sautéed shrimp on fish patties in hollandaise sauce) and South Korea (rolled beef, stuffed duck with apple rings and chestnuts). The Americans produced sea bass stuffed with crabmeat and fried in batter; also, turkey breast stuffed with Virginia ham, liver and giblets, then baked and served rollatine. Both dishes took months to perfect but cost less than $3 a serving to prepare, not including labor costs. Explained Richard Schneider, a New Jersey restaurateur: "We have to be bottom-line conscious...