a

_add the gelatine,

34 - Sunday, September 29, 1985 - North Shore News

Directions precise
for a good reason

Jim had a problem with his Magic Chocolate
Mousse. Nice and firm on top, runny underneath.

Tasted good, he said, but saucy.

So we went over the recipe
again, and snagged on ‘1/2
cup of light cream, scaid-
ed”. “I boiled mine,” ad-
mitted Jim.

Now, if I’ve told those
men once, I’ve told them 50
times, “‘Boiled milk is very
constipating,’’ and that for
your ‘clam chowder, and
your brown bread recipe,
you need only scald.

That means, heating it on
medium just until the sur-
face shifts slightly, and
begins to wrinkle. Snatch it
off at that stage. I feel |
shouid also have quizzed

him about the blending time, .

which says ‘‘two minutes”
and does not mean the same
as “Hey, you got a coupla
minutes?’ It means precise-

‘dy.

Try it again, Jim.

» * *

Phyllis, whose cholesterol
count has gone out of sight,
ran into a problem with her
yogurt manufacture. Trou-
ble is, she doesn’t really like
yogurt, but finds she can
learn to tolerate it instead of
the sour cream she prefers if
it has a smooth texture.

She’s been making her
own quite successfully, sav-
ing herself a lot of money,
but found she couldn’t get
close to the nice smoothness
of her favorite, made by
Foremost. Theirs has added
gelatine, which likely ac-
counted for the silky texture,
but how to go about it?

Foremost’s home
economist, Ms. Niblock, was
very forthcoming, and after

parlaying with her produc- *
tion manager had this to say: .

“For good body in the
finished yogurt, stir some
milk solids, that is skim milk
powder, into the milk before
heating it. When it’s hot,
stir to
dissolve, and let the mixture
cool to I00F, thereabouts,
before adding the culture.
Try to keep it at that
temperature until it is fully
set.”’

As for amounts, it’s pret-

_ ty hard to bring yourself
down to cups and quarts —

The best of
Japanese

film making

From Page 33

’ Kowall said he was not able

to arrange for any Japanese
filmmakers to attend. He
hopes to arrange for such
guests in future years.

The festival is jointly
sponsored by The Japanese
Foundation, The Consul
General of Japan in Van-
couver and the Vancouver
Mokuykai Society (a non-
profit society promoting cu!-
tural and economic ties be-
tween Canada and Japan). It
will be run in conjunction
with Japan Week (Sept. 27
to Oct. 6).

Advance sales of one-day
memberships ($5) and full
series memberships ($25) are
available through Sophia
Books and Bullfrog Re-
cording.

Anyone wishing. further
information can contact
Tom Kowall at 687-2345.

when you regularly deal in
vats, but ‘‘a good dollop”’ of
milk powder and one packet
of gelatine per quart of milk
would be ‘reasonable, she
thought. If you’re into
yogurt, you might like that

ordinary sort.

I’m dying to try this
Braiséd Lamb dish, which
calls for the entire head! It
comes from the New
Zealand Lamb Company
who caution one not to be
alarmed by the “whole head
of garlic, as the long, slow
cooking renders it very mild
and sweet’:

the
kitchen
ranger

by Eleanor Godley

version. li makes naked
baked potatoes a lot more
attractive, says Phyllis.

-_ * @

The ‘‘gourmet  garlic’’
surely rates high class bill-
ing. It is bigger than the
usual head, but because each
clove is bigger, and because
they sort of stand away from
the central stem, quite sepa-

-rate from each other, they’re

unlike the kind we're used
to.

In those heads, the cloves
are different sizes, and fit
into and cling to one
another, under an overall
papery skin. And, as the
lady said, these big cloves
are indeed crisper and juicier
and more powerful than the

2 to 3 Ibs. boneless lamb
shoulder (1.5kg)

2 Thsps. cooking oi! 0mL)
1 cup dry white wine or
chicken broth  (250mL)

1 head garlic, cloves sepa-
rated and peeled

1 sweet red pepper, diced
rosemary, if fresh, 1 Tbsp
chopped fine | (15mL)

if dried, 1 tspn crumbl-
ed (mL)

salt and pepper to suit

1 medium yellow turnip,
peeled and cubed

1 tb. green beans, trimmed
and halved (500g)

12 small potatoes, scrubbed
but not peeled

Heat the oil in a heavy pot
and brown the cubed lamb a
few pieces at a time, lifting

them out to another dish.as ~

they are ready. .

ARS ‘OF PROFESSIONAL | SALES & SERVICE ©

i285 RINE. R. (ACROSS: FROM M SAVES ‘ON Foo!

“4 love my
Drapes,
that’s why
1 let Roy's
clean them.”

When they are all done,
pour the wine, or broth, into
the fat, and while it boils
scrape into it all the nice
brown bits (you're deglaz-
ing!)

Return the cubes of meat,
plus any juices, to the pot,
and add the garlic cloves (24
from an ordinary head, only
9 or 10 if it’s ‘gourmet’,
that’s all you'll find). Add
also. the red pepper pieces,
the rosemary and the salt
and pepper. Bring it all
again to the boil, and then
do one of two things:

Cover the pot and reduce
the heat to lowest setting.
Simmer for about 45
minutes, before adding the
potatoes and the turnip.
After half an hour, test the
vegetables, and if nearly
tender, add the beans and
cook it all for another 15
minutes. Stir it occasionally,
and when everything is
tender, taste, and adjust the
seasonings to suit. To
thicken the gravy, remove
meat and vegetables to a
warm serving dish and boil
the remaining liquid until it
suits you.

Otherwise, you may
choose to cook it in the
oven. If so, set the oven heat
to 300F(150C), and bring the
pot to the boil once more on : oo.
top of the stove. Give the : : : if
vegetables an extra 10 os
minutes or so in each case if
you cook it this way. Check
it for drying, correct with
more broth if necessary, and
stir only . occasionally.
Winter’s coming, you know.

Reg. price on
Drapes,
Bedspreads &
Quilts

%

OFF

Free pickup, Delivery & Rehanging | ;
¢ Alterations and Repairs” 9

Send in your smoke-damaged drapes and
clothing for protessional deodorizing and
cleaning by unique system.

Ask about our special low
commercial rates

ROY’ Ss “DRY CLEANERS

987-3431 987-3233
648 Queensbury ‘Ave., N. Vancouver

© PAINT © PAINT © PAINT .
Stain in good old-fashioned —
$99

~ Gallons (one colour onty)
a | 495 Litres
$995

Litres

Legis aes kab ccs ak ete fee eae bee te

~xInterior Latex reg. 24.95

x Interior Semi-gloss trom

* Exterior Low Lustre Alkyd Sf g95

4 Litres

* Selected Paints trom

(overrun and selected paints)

$699

4 Litres

“We carry a complete line of painting supplies.”

9 International Paints (Canada) Limited
“= 126 Harbour Ave., North Van. 988-8996

Store Hours: MON - FRI 7:30 AM - 5 PM SAT 8:30 AM - 5 PM

+