Leach book tells what rich, famous cook for themselves

October 07, 1992|By JeanMarie Brownson | JeanMarie Brownson,Chicago Tribune

Kitchens never have had big play on the television show tha tours the princely palaces of "folks with Champagne wishes and caviar dreams."

But that doesn't mean Robin Leach, host and executive producer of "Lifestyles of the Rich and Famous," didn't sneak a peek and a nibble or two. He even has asked for recipes. Not the peanut-butter-and-jelly sandwiches he ate at Roseanne and Tom Arnold's home, but the roast chicken with morel sauce served at the wedding of Elizabeth Taylor and Larry Fortensky and the chilled lobster bouillon served at the Louis XV Restaurant in Monte Carlo.

Mr. Leach has gathered 200 recipes and 350 color photographs in his latest literary episode, "The Lifestyles of the Rich and Famous Cookbook" (Viking Studio Books, $24.95).

If you've enjoyed traipsing along with him through the bedrooms of the stars, you'll probably enjoy seeing Joan Rivers' curly hairdo alongside her minced meat rissole, Brooke Shields in a skin-tight red frock dishing up spring rolls and Ivana Trump's elaborate table setting for her beef goulash.

Mr. Leach says all have been kitchen tested, and he even has contributed some of his own, including "rich and famous" chicken, which uses a whole bottle of Roederer Cristal Champagne (a mere $100).

Other recipe contributors include movie and TV actors such as ** Enerst Borgnine, sports figures such as Chris Evert, author Barbara Cartland and artist Peter Max.

It's a wonder that Jean LeClerc, who plays the romantic hero Jeremy on the daytime soap "All My Children," remains fit and trim. His menu of cold cucumber soup, fresh mushroom salad, rolled veal roast, salad with pepper vinegar and berries with creme fraiche sounds light and simple. However, the 4 cups of cream, 3/4 cup of butter and a 1/2 pound of pate used as ingredients might be a bit heavy before filming a steamy love scene.

Olympic star Bruce Jenner and his wife Kris offer a more healthful menu for the active rich and famous -- grilled swordfish steaks with fresh salsa, pasta primavera (sans cream), grilled eggplant and diminutive brownies.

Roger Moore, 007 in several James Bond movies, dreams of equally simple food -- albeit a bit more citified -- while schussing down a Swiss mountainside or relaxing at his home in Los Angeles. His English eggs are definitely worthy of a breakfast-in-bed indulgence.

Here is a recipe adapted from one from the Jenners for you to enjoy while dreaming of being in the next episode of "The Lifestyles of the Rich and Famous."

Pasta primavera

Makes 4 servings

1 pound bowtie pasta (farfelle)

1/4 cup olive oil

1 clove garlic, minced

2-3 medium carrots, peeled, cut into 1/2 -inch dice

2 cups broccoli flowerets

1 small zucchini, trimmed, halved, sliced 1/4 -inch thick

1 each, seeded, julienned: red bell pepper, green bell pepper, yellow bell pepper

salt, freshly ground pepper

fresh basil leaves

freshly shredded Parmesan cheese

Cook pasta in a large amount of boiling water according to package directions. Drain well. While pasta is cooking, heat the oil over medium-high heat in a large skillet. Add garlic; cook and stir until softened, about 1 minute. Add carrots and cook until tender, 8 to 10 minutes. Stir and shake the pan constantly to prevent sticking. Add the broccoli and zucchini; cook, stirring frequently, 3 to 4 minutes. Add the julienned peppers and cook for 2 more minutes, stirring and shaking the pan constantly. Season to taste with salt and pepper.

Transfer the pasta to a serving bowl. Toss with the vegetables; season again with salt and pepper. Serve immediately sprinkled with basil leaves and cheese.

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