C8 - Sunday, March 7, 1982 - North Shore News

STRICTLY FOR MEN

When you cooked that
roast last week, did you have
enough left to enjoy some

cold? Then what? Cold
again? Gets a bit dreary,
which bnngs me Ww _ the

delicious alternative known
a Shepherd's Pie.

If the groans I hear are
yours, you haven't got the
right handle on your
Shepherd's Pie. Maybe what
you're making is Bus Driver's
Pie, or Accountant's Pie?
Shepherds make only a
juicy, tasty, sausfying dish
that offers a low-cost meal
full of flavour and
wholesomeness and
bnghtens the day even when
you have to spend tt with
bunch of sheep.

Try this, just once, and |
swear you'll be converted.
Tnm the cooked meat off
the bones as well as you can,
and cube it, tnmming off
most of the fat. (Of course
you will put the bones to
soak in cold water to cover,

Touring

By TERRY LAVENDER

BOOKS ON WINE may
not be quite as prolific
as those about cubes
and cats, but there is
still a fair number of
them, on a vanety of
wine-related topics.

But there's always room
for one more. especially
when that one is the revised
version of a book as com
prehensive, informative and
beautiful as Andre Simon's
Wines of the World

Simon, who died in 1970,
first

put out Wines of the
World (comprising articles
by experts on individual

wine producing Countries) in
1967) But since that time so
much has changed that a
second edition compiled by

Serena Sutcliffe is qustified
Canada pets two whole
Paragraphs in the 026 pape
book while  Eonpland= tas
eight pages baat that
shouldnt bother Anyone
cacept the Tost rabidly
Hatromalisti wine lover
Wines oof the World as
meeosthy tec have ad ci aa tbeaa
theaph there are fasciiatiap

JEAN PAUL

ts offering o

PERM SPECIAL

30% Off

Mar: & Jlat
Mow brit only 9 so
Poo veer cae ed
py redatirae rit ay oa
anid “ae Jean boovcal

17 380 Martie Ts

a

Wiest are cman

plus peppercorns, onion.
celery tops, blah, blah, blah.
for good stock).

The
Kitchen
Ranger

by Eleanor
Godley

Clean and scrape two or
three carrots, and quarter
one or two onions depending
on how much meat you have
contnved to garner. Now put
all three alternately through
the grinder and collect it into
a fairly deep oven dish. Yes.
a casserole would do very
well, just leave the lid in the
cupboard.

You dont need some
sophisticated instrument for
grinding. mine's a_ hittle
electric one that I couldn't
live without, but the sort you
screw on to the end of the
counter willdoa superb job

When it’s all ground up,
use a fork to mix it about and
spnnkle at) liberally with
Worcestershire sauce, or HP
sauce, or Branstone pickle
sauce. You choose. | have a
dry Indian curry mix that |
like to add too, for real zing
(You didn’t think sheperds
could zing?)

Use your handy fork again
while you dnbble about 2

tbspns. (30 mL) of cold water
over all. Better yet, the pan
juices saved from the roast.
Next thing is to pile mashed
potatoes all over the top — |
use the instant kind, adding
lots of butter and a bit of
cream. You are now ready
to put it in the oven. 350F or
180C.

With such a dinner dish,
its only sensible to do your
vegetable in the oven, too.
Sure, you've got carrot and
onion and potato already,
but something on the side of
the plate helps the balance.
My preference would be
stuffed green pepper, but
Eve run out of room, tell you
next Ime, so open a can of
corn and put it in an oven
bowl or saucepan with butter
and pepper and both parts of
your supper will be ready in
half an hour

Youll be doing ice
sculptures at the Ritz if vou
keep this up

the world of wine

snippets of information
hidden. To take just one
example. did you know that
the USSR produces the third

greatest volume of wine in
the world after Italy and
France?

The pictures are plentiful.
full color and informative

But the book. published
by McGraw-Hill, does not
come cheap. Then again.
neither does most of the
wine if talks about

As Sutchffe says. “A
grealer proportion of space
is given to the desenptions of
fine wines than of ordinary
wines
Rieat

Since one pays a

more for

deal fine

wine tos alse more iM

portant that errors are not
made ~

One cant assume that
because one wine iso more

expensive than another that
it wall taste better

Cotes du Luberon VDQS.
a red wine from the Rhone.
costs $4.70 with tax Wines
of the World describes it as a
wine with great charm, and I
can certainly vouch for that
It has a shghtly = fruity
bouquet, a subtle. — full-
bodied taste. The aftertaste
is a pleasant contrast, being
sharp, almost salty

La Cour
Appellation

Pasillon an

Bordeaux

Polka sales up

Loos ANGE EES

es ee ‘Nyy

Voolints proolk ‘

\ tex arty
taalesviey in
wit be pre ont

Le ee
Vries thie Mee yg atiyeiay !ootta
pee PT staat

Ios vibevpens may

No 4 deer
He Ib. Poot

ed | wat

HAIR DESIGN
LTD. UNISEX

926 OOLY

Nbtbe 8 Vavst Vd nantes

Yo

Ubre tet ppee at be bee tre teas
Cughaiatieo fer thre tar te ae
Yoo yea 1 poser og

of leva Ke !

Thad att Be bee Sn

aerate

( AREPRER OAR

( ABINET REF ACE

TS
KINGSWAY

AMMA ~Aroe

| MBINET REP AC BE Lrcrcrmsn s

Controlle 1978 vintage. on
the other hand. costs $6.75
and was not enjovable. This
red French wine was harsh,
and tasted of the barrels
from which tt came. Perhaps
a few more years in the
bottle would have mellowed
that tannic taste
something pleasant.

into

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An old favorite for those leftovers

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