Sd ~~? ~s antec eee: Saat! PARIS and Vienna. According to some pro- fessional chefs and gour- mands these two cities embody the elegant culi- nary traditions of the 19th century. Tt was a time when more modern technologies and food science entered the urban kitchens of Europe. Large vol- ume food production, a pro- fessional strata of cooks and pastry chefs developed. Hotels and restaurants catered to an emerging middle class ready to spend money on conspicuous and oh-so-delicious consump- tion. This week there will be no discussion of calorie counts, or of low fat substitutes. We will travel back in time to the as- try shops of Paris and to coffeehouses of Vienna. Imagine the aroma of coffee, roasted hazelnuts, and dark chocolate as we walk into a restaurant. Let’s start in Paris with a delightful gateau. Gateau Noisette 6 eggs whites (room temper- ature) 12 oz. granulated sugar (meringue sheets) 2 egg whites (room tempera- ture) 4 oz, icing sugar 8 oz. unsalted butter (room temperature) 4 oz. semi sweet dark choco- late 1 tsp. lemon juice about 1 c. finely chopped roasted hazelnuts First, let’s prepare the “meringue sheets. Your oven should be preheated to about 275 F. Two large baking sheets should be lined with sil- icone paper. In a stainless steel mixing bowl whisk the 6 egg whites until they are medium firm. Add in half of the granu- lated sugar — whisk unul firm. Once done, add rest of the sugar. Fold "gently. Spread the meringue in four equal size and thickness circles, Bake in the oven (mid- dle rack) for about | hour. Without breaking them, om turn them over and bake for Ss 10-15 more minutes. They are ready when they are crisp, but still white. Remove from oven and cool on racks, In a double boiler (or bow! placed over a pot of simmering water) whisk 2 egg whites and icing sugar. Remove from heat. In a second bowl beat the unsalted butter until light. Add while whisking to the meringue mixture. Melt the chocolate very carefully over low heat. Once the chocolate is melt- ed add to the meringue mix- ture, whisk in the lemon juice and half of the chopped hazel- nuts. Mix well. Build the meringue circles on a cake platter — with the chocolate filling divided equal- ly benween the layers and some for the top. Do not save any for the sides — it will nor be needed. When done nice and even, sprinkle the remaining hazelnuts on the top. | tl The Scaudixavion Food Contes vou" JOLL FOODS LFD. Manufacturers of Danish Salami, Rolle Polse, Paré, Medister, etc. FRESH MEAT « DELICATESSEN - IMPORTED CHEESE Canned Fish imported from Denmark -- Candies ~ Remoulade -- Fried Onions Candles — Makroner — Tarteletter - Danish Delicacy, etc. » m1 Chas Stuart Van a Tuss., Wes,, Tents. & Sot. Sam-4:30pm ~ Fri, Sam-5:30pm, San. & Mon. Cissed ! Buy 6 authentic Bagels for $30 and get FREE 4oz. cream cheese (plain, or flavoured) Westlynn Bakery 1196 LYNN VALLEY RD . LYNN VALLEY CENTRE 935-1622 visiting friend from Toronto Valid March 6-12/97 NEWS photo Goodman Cover, with a cake lid — refrigerate about 12-16 hours before se:-ving. Serves about 8. see EATING PARIS — French food has tong been associated with the bet- ter things in life. In today's column, discover some divinely decadent Continental deserts. Now, lets rravel to Vienna the beautiful city on the Danube. Our cake was first made in 1832 by Franz Sacher, a mem- ber of a famous family in the hotel and restaurant business at the time. The torte is rich — do not even think about the calories. But one or two slices a year is a small price to pay to expe- rience culinary history. Zacher torte 4 oz. unsalted butter 6 oz. semi-sweet chocolate 6 oz. granulated sugar 1 tsp. vanilla (not artificial) 6 egg yolks (room tempera- ture) 3 oz. all purpose flour 8 egg whites (room tempera- ture) stiffly beaten 6 Tbsp. of apricot jam Select a 9-inch cake pan, brush with a little butter and dust with flour. Remove the excess flour. Preheat oven to 350 F. Melt the semi-sweet choco- lace over simmering water — do not over heat. In a stainless steel bowl whisk the butter and the sugar und light and fluffy. Whisk in the melted butter chocolate and the vanilla. Slowly whisk in the yolks one at a time adding a litde flour with each yolk. Once this process is com- pleted add the egg whites and fold in gently. Place the a batter in the cake pan and bake in the oven (middle section) for about 50 minutes. Remove and cool on ned Our Prices 5% 0 oft | Knife Sets expires ” March 31/97 mwostwos © TRRENT House of Knives “73 B.C. owned & operated lacations to serve you! Park Royall nents suit, Pacific Centre Ft, Guildford Centre Coquitlam Centre Metratewn Mall ad Capilano Mall Willowbrook Mall Lansdowne Mall Oakridge Centre Lougheed Mal! Seven Oaks Mall a rack for an hour. In a saucepan melt the apri- cot jam — do not burn — set aside. Gateaux, pastries: sweet opulence from Europe i Chocolate Giaze 8 oz. seini-sweet chocolate 4 oz. 33 % whipping cream 12 oz icing sugar Melt the chocolate pieces in a bowl! over low heat. Let it cool for a while, until it starts setting again. Beat in cream and icing sugar — whisk until shiny and smooth. Place the chocolate cake on a cake server. Cut horizontally (with a serrated slicing knife) into three equal thickness layers. With a wet spreader spread on the apricot jam — on the bottom layer — then on the next, and then onto the last layer. Rinse the spreader berween each layer. The remaining jam will go on the top and on the sides of the cake. The final touch is the glaze Spread the glaze on top - and sides of the cake. Try to have the glaze as smooth as possible. Refrigerate before serving. Because this is a very rich cake, a small slice will be suffi: cient for most people. However, serve the slice =. ° with a spoonful of whipped cream... just like in Vienna. BEDDING AUTHORIZED DEALER FOR f SIMMONS D> © Mattresses, Box Springs & Bed Frames . © Sofa Beds & Roll Away Cots | © Quilts, Pillows & Pads ®© Most sizes in stock for immediate delivery -_ © Ask about our FREE delivery, set up and old bed CHECK US OUT / HUGE SELECTION v LOW WAREHOUSE PRICES ij] COLONY