36 ~— Sunday. November 16, 1 Calendar... From more page 34 Monday, January 19 ’ Tools and Techniques fall cooking class international chef Karen Barnaby has made her way from Mexico to Canada to bring us recipes worth eg Book ie: “Christmas Darty” 997 — North Shore News ras J 4QtOeoors savoring.Now she’s back vith her new book Screamingly Good Food, Fresh Feasts and Seasonal Meals to Knock Your Socks Off. Her class at West Vancouver's Tools and Techniques begins at 6:30 p.m. Cost is $50 per person. Call 925-1835 for informa- tion and registration. your one: of our delicious dinners We! can accommodate Parties up Lo 50 | BUY ANY KITCHENAID’ ‘ULTRA POWER’ SERIES. STAND MIXER’ AND YOU WILL: RECEIVE A BONUS 3 UP STAINLESS STEEL HAND CRANK SIFTER! (IMITED-TIME OFFER! 3 CUP STAINLESS STEEL. : ols*¢ and for se Str Sieh btHours: HAND CRANK SIFTER - Approximote Retail Value $30.00 See Your Dealer for Complete Derails. Poo The Sto For Cogks > : Vancouv. er: Te 1 iS \\2\0) BDU ay Hearty cooking lranian recipes with a healthy twist featured IT’LL be good cating on this side of the inlet as Heart Smart North Shore launches a heart- healthy cookbook with a differ- ence. How many people have a cookbook in both English ‘and Farsi in their kitchen? In the just released cookbook, Bon Appetit, great tasting traditional Iranian recipes are featured. Flavorful, but using less fet and salt than standard North American fare, the recipes have been developed to meet guidelines for healthy eating. The book also provides a perfect opportunity to try some new foods. y Iranian? Because of the increas- ingly diverse community that makes up the North Shore and the Lower Mainland and because the food is truly delicious. . Traditional Persian cooking is exotic yet simple, healthy yet colorful. It com- bines rice with a little meat or fish, plenty of onions, garlic, vegetables and fruits, and a unique mix of spices and herbs. This ancient cuisine is said to have infis- enced cooking all over the world, yet it is almost totally unknown in Canada, Heart Smart North Shore hopes to change all that. Modern Iranian food fits perfectly with today’s lighter cating styles. For a winter warm up, try this recipe for stew with fresh herbs. 1 Bon Appetit! Meadection of oadiaanal ianbacn ere apes tat OP Heaaet Sevut Nowh Steer Khoresh-e-Gormch Sabzi % c. red kidney beans (dried) or % c. cooked 1 large onion, chopped 1 Thsp. oi 4 cloves garlic, minced 1 Ib. veal, lamb or beef. cut into 1] inch cubes 3c. water, or more as required 1 tsp. turmeric 2 tsp. advich 1 e fresh parsley ely chopped ¢. fresh yarsley, finely chop; 2 c. fresh spinach, chopped 1c. green onion, finely chopped % c. fresh cilantro, "enety chopped (maore to taste) 2 Tbsp, dried Gormeh Sabzi mixture salt and pepper to taste Method: Wash the beans and soak in water overnight. Drain and rinse. In a Dutch oven, saute the onion in oil until golden. Add garlic and continue to saute for 1-2 minutes. Add the meat and continue to sauic until’ meat is browned. Add water, turmeric, advieh, beans and dried limes. Cover and let simmer over medium heat until the beans are cooked (abour 2-3 hours, less if you use cooked beans). Add parsley, spinach, green onion, cilantro and Gormeh Sabzi mixture to the meat and continue to simmer for at least 20 minutes, stirring occasionally. Season to taste and serve with Polow Sadeh or plain rice. This khoresh is best when it is served the following day. Variation: The cooked beans can 1 be added to the meat after the meat has become tender. Makes 4-6 servings. Nutrients per serving: Calories - 255; Fat - 7 g; Sodium - 272 mg. Advieh and other traditional ingredi- emis are available at Iranian stores on the North Shore. Bon Appetit is available for $8.00 from many Iranian stores or by mail from Heart Smart North Shore (add $2.00 mailing costs). Call 983-6710 to request your copy. The write stuff for cooking Writing Cookbooks, Self- Counsel Press, $15.95 In the last year, glossy cookbooks topped bestseller lists across North America, homegrown cookbooks raised funds for everything from museums to hockey teams, and prized handwritten recipe collections passed from one generation to the next. What is it about cook- books that makes people want to read them? “They're tremendously entertaining when created by good writers and illustrators,” explains Judith Comfort, author of Writing Cookbooks. Today, cookbooks can be tore than simply lists of ingredients. As cookbooks become more detailed and targeted to niche markets, greater attention is paid to the art of writing about food. Examining every type of cookbook, from a glossy bes:- selling hardcover to a photo- copied paperback fundraiser, Writing Cookbooks covers the oases of writing a cookbook. “Lots of people dream of writing a cookbook,” Comfort explains. “What stops them? The cold, hard business facts, more often than not.” Including deteils on every- thing from developing a con- cept and a table of contents - to collecting recipes and writ- ing them oui professionally, Writing Cookbooks will help - any chef or writer get a cook- book off the ground Pand onto the shelves. RESTAURANT enjoy our changing image Open Christmas Day for dinner and Nea Year's Dag for branch 3 course dinner specials throughout NOVEMBER $15.95 Enjoy 4 traditional rosst heof dinner Gunday night $12.95 Saturday brunch 11:00am ta 2:30pm with $5.95 egg speriale Sunday brunch 10:00am to 2:30pm Personalized gift certificates | Exotce cee cream and chocolates | Cheea'e butters and fate | are tou acaclable | Recorvations Tol: 922-2411 H 1734 Marine Drive, West Vancouver | KILBY" EDGEMONT VELLAGEH caer’ Bringing Big Flavours and straight ahead dining to the North Shore every day. “Savour the Flavour of Edgemont Village by calling 990-4334 a Kilby’s Restaurant 3108 Edgemont Blvd North Vancouver