C6 - Sunday, February 20, 1983 - North Shore News ES 6 ood I GREW up in an age and milieu that not only never conceptualized the “winter holiday” but would have labelled it a sign of effete corruption. We had been set down in the Canadian North and there we would stay, through thick and thin, blizzard and hoar frost. It was not only unnatural for anyone to be languishing under the tropical sun in midwinter, it was probably immoral, too. Have another slug of sulphur and motasses. — So if we can’t sky-ski in Acapulco, you and I, or snorkel off Grand Cayman, or kayak down the Nile, we can pretend, and eat “foreign”. Slip into a sheet and a striped dish-towel and join me in a moussaka, eh? And quit saying, “Eh?”, they'll infiltrate our disguise. Buy’ a perfect eggplant, the kitchen ranger by Eleanor Godley a and slice off the stem end and the dimple at the bot- tom. Slice it the long way in 1/2 inch (1.25 cm) slices, cover the slices with boiling water in a saucepan, bring it all to a positive boil and immediately drain off the water. Leave the slices there while you continue. Heat 2 tbsp. (30 mL) of oil in a skillet, and im it cook a finely-chopped onion until it is transparent. If you can find ground lamb, this is the time to put a pound of it (.45 kg) on top of the onion. Otherwise, ground beef, turn the heat up a bit and mash and stir until the meat is grainy and cnspy brown. _Next a small paste, 3/4 cup (180 mL) of water, mix it all together with a fork, and let it simmer for five minutes. The seasonings now, and this is where we can uncorset our Canadian rigidities and let ‘er np. Put in 2 tsp. (10 mL) of salt, and 1 tsp. (5 mL) of oregano, first. The next five are the omnes that Cheese, the wonderfood By PATRICIA McCLINTON The first dairy cow arrived in Canada about 1617 when Louis Hebert, a _ Paris apothecary, brought a few head on one of Champlain's tiny ships. He settled on the Plains of Abraham, just outside of Quebec City This early dairy farmer began a movement which was quickly followed by other settlers. The dairy cow introduced ao dramatic change 1n the life style of the pioncers. The availability of milk meant that butter could be churned and cheese could be made. Cheese was produced in farm kitchens for many generations before an Amencan named Harvey Farnngton built the — first Canadian cheese factory, “Phe Pioneer” at Norwich, Ontano Others quickty totowed the Farmngton cxampte and cheese factomes sprang up like mushrooms, particularly in Quebec and Ontario The cheese made at this time was “raw milk Cheddar” which was to gain a domestic and tinlernavonal reputation for excellence The cvolved cheese industry has continuously Parrningtous day Cheese as made now in nine of the ten proving es with Sine Over SO distine t types manulasc Cured Although being they vary oo KITCHENS LTD. their content of fat and moisture, all Canadian cheeses are excellent foods. The onginal, Cheddar, is sul the number one cheese and is an excellent source of nutnents. It takes 11 Ib. of milk (in the case of Cheddar) and a lot of patience and know-how to produce one ib. of cheese. particularly those which must be aged in order to reach perfection. Just as the armival of the first dairy cows began the trend to wider variety in the Canadian diet, so does the development of new cheese types continue it. There's literally a type for every taste, many of them in troduced to Canada = by immigrant cheesemakers Whereas Canadian Cheddar became a _ world- renowed cheese in the 19th century, there are now many “world class” cheeses being produced. It is not unusual for Canadian-made versions of cheeses which originated in Europe to beat out the “originals” in competition. Cheese is an extremely versatile food and in most respects can be regarded as a meat replacement. It contains large amounts of protein, vitamin A, niboflavin, thiamin, and calcium. Patricia McClinton, M.Sc., R.P.Dt.. is a nutrition communications specialist employed by the Dairy Bureau of Canada. JANET A. PROWSE IS PLEASED TO ANNOUNCE THE OPENING OF HER OWN PRACTICE HER OFFICE IS LOCATED AT STF 300) 1497 MARINE DRIVE WEST VANCOUVER, B ¢ V7T IBS 926-7531 HER PRACTICE WILL BE CONFINED TO GENERAL LIliG ATION — BOTH CEVEL AND CRIMINAL for a free in-home estimate phone Eat. 1974 our large showroom features many od different cabinet designs professional tradesmen anew Kitchen for L963 proflesstonally designed by Udo Greve It vant Ts 985-91 transfer this dish to thoughts of sand and starlight, lutes and lively ladies. You want 1/4 tsp. (1.25 mL) each of pepper, cinnamon, nutmeg, cloves and thyme. I always double or triple that amount, but if it’s your first time you might be better to follow the recipe until you're sure you'll enjoy it. Sur in 1/2 cup (125 mL) of red wine, half a can of mushrooms if you like them, give it a gentle stir or two and let it all simmer while you savour the aroma and the sauce thickens a little. Using a shallow. baking dish, preferably rectangular to accommodate the egg- Eating moussaka in a sheet plant, lay in it about 1/2 inch (1.25 cm) of the meat mixture. A layer of eggplant slices, more meat, ta-ra. Repeat this strategy for as long as the materials hold out, ending up with eggplant if possible. Spread over it the beautiful Bechamel which you make like this: Melt 2 tbsp. (30 mL) of margarine in a saucepan and when frothy stir in 3 tbsp. (45 mL) of flour. Stir to a smooth paste. Season with salt and pepper, take 1 off the heat and add 1 cup (250 mL) of cold milk, all at once. Stir it all to medium heat and stir while it cooks and thickens. Beat an egg in a cup, now, and add a good glob of the sauce, blending well, then turn this back into the main pot — this action prevents the egg from “threading” which would happen if you put the beaten egg directly into the sauce. Cook it a bit more, Stirring, then spread it all over the top of your dish and bake at 300 F (150 C) for 40 to 45 minutes until you see the top puffing and browning. Oh, don’t take the sheet off, it makes you look quite . ¥H--bet Valentino ate Moussaka. In the winter. We offer the finest quality in rattan dining suites, living room groups, etageres, designer lamps and framed limited edition prints, along with our custom sofas and - sofabeds. All at EXCELLENT SAVINGS!! NOSTALGIA PLUS — THE WICKER PLACE 1401 Hornby St. 669-2145 eS EFONTILE CORPORATION e (ble & AW Ge in CERAMIC TILES VISIT OUR SHOWROOM quality bulll Cabinets Your North Shore Merit Dealer MONDAY TO FRIDAY 9+ 5 110 West 13th (at Lonsdale), North Vancouver 270 TERMINAL AVE SATURDAY 10 103 683-9358 See Phe ob TF etb c tak ST ATR”