The shortfails o modern cooking PVE always becn a fan of riddles; they ave hors d’oeuvre for the mind. How is modern cooking * like a cigarette? Oscar Wilde might answer that they are “the perfect type of pleasure: they are exquisite and leave one dissatisfied.” ‘This is very often the fate “of food in the ‘90's, Beautiful : and cunning, but empty. ‘The key challenge ofa _ Cookbook author is to put ry Meaning back into the meal. With her latest cookbook, Pacific Passions ($17.95, “ Whitecap Books), Chef Karen “ Bamaby of The Fish House in Stanley Park does precisely this, She writes with a rare _and inspired sense of intima- ney, knowing that in order to ‘reach peopie where they live, “you have to reach them where they cat. Jn Cooking, the qualities 1 most prize are directness, honesty, gencrosity and imag- ination. All good cooks pos- sess some of these qualities. - naby has all of them plus_ he‘is genuine, calin and level-heade mportantly, she has 8 great ense of humo’ ‘Pacific Northwest maga- zine. named Barnaby one of the region’s best chefs in 1994 and Vancouver =~ agazine critics awarded st Seafood in:the city to e. Fish House... ‘Pacific’ Passions exempli- ‘fies the social importance of Canadian’ food.i in our climate: . uilding‘a ense. of fellowship “an ‘solidarity | while keeping body-and soul. sepa ‘mandate | to proinote women “in the food, wine and hospi. ity industry. aa ‘She has’ also been chosen 0 participate ina Cuisine ‘aniada’ fundraiser. Cuisine ‘anada is-a national organiza- promote the growth - ay of oir, distinctly — rom across Canada and each “will have their’ portrait paint- ‘ed: by North Shore resident, “Tamara de Grandmaison. who will'donate her work to Cuisine Canada. Try Barnaby’s recipe for ‘chowder with a regional twist : from Pacific fic. Passions. EDGEMO! T VILLAGE Kasey Wi ison __ “What makes this chowder reatly good ure the sweet and tender Manila clams that grow so plentifully in this area,” says Karen Barnaby. “I prefer not to put bacon in chowder. Instead, | like to use a local delicacy called Indian Candy. Indian Candy is made from sugar-cured salmon bel- _ lies that are cut into strips and smoked until they are almost - dry. Add a small handful of "i finely chopped Indian Candy when you are sauteing the onions and ceiery,” . Clam Chowder 4 Ibs. fresh clams, in their shells . 4 Thsp. unsalted butter % e, diced onion % ec. diced celery 4 Tosp. all-purpose flour 2 «. clam nectar, heated | sult and pepper to taste -2 & peeled diced potatoes, cooked until tender and drained © ‘Lecwhipping cream Scrub clams and place in a large pot. Steam over high, - heat, shaking the pot occa- | sionally, until the clams open. Drain the clams, reserving | the j juice. Strain the juice. Remove the clams from the shells. Melt the butter over low ; 7 heat in a large heavy pot. - Saute the onion and celery * until they are translucent. Add the flour and stir for a few minutes. Slowly whisk in the heated ‘' lam nectar and the reserved liquid from the drained clams, ensuring that there are no _ lumps. Bring to a boil then “reduce to a simmer. Cook for 20 minutes. Season with salt and pepper. When ready to serve, add the potatoes and heat through. Add the cream and the reserved chopped clams. Heat through and serve. Serves 6. Barnaby is known for her Corner of Edgemont Bivd. & Queens 983- 9330 : We reserve the ight fo Unt quantities. Frices in oftoct Wad. May 22, lo Tues. May 38, 1995 Navorful vegetable prepara- tions. Here is one of my favorites, Mashed Sweet Potatoes with Blue Cheese 3 large sweet potatoes or yams (about 2 Ibs.) peeled and cut into L-ineh cubes 4 Thsp. unsalted butter salt and pepper to taste 1c. crumbled blue cheese Cook the sweet potatoes in boiling water until tender, about 25 minutes. Drain. Mash by hind if you like a chunky texture or puree ina food processor. Add the butter. Season with salt and pepper and stir in the blue cheese. (The potatoes may be pre- pared a day in advance and reheated over low keat on top of the stove or ina microwave oven.) Stirin ghe blue cheese just before serving. Serves 4-6, NEWS pitoto Paul McGrath ARTIST Tamara de Grandmalson (standing) captured Fish House chef Karen Barnaby in a pastel portrait: as part of a Cuisine Canada fundrais- Ing event. ‘Super Valu Ph; Now Open In Park Royal — ‘Our pharmacists and - pharmacy staff are proud to.” :Offer quality service on your everyday health care needs Our pharmacy computer . stores your unique patient. profiles and monitors for drug. interaction and allergies. prescriptions COMPARE OUR PRICES | Huggies Ultrathin or Supreme, jumbe pack Diapers . 18's Claritin 690693 Enfalac concentrate Baby Formulat 12x385 ml reg or iron enriched . T17199F Colgate, 75 ml Toothpaste 983618F Customer Prescription Phone Number 926-8931 Eeittnuiconsc Pharmacy ° Park Royal South ‘Shopping Centre ‘Prices in effect untii closing Saturday May 25, 1996 or while stock lasts. We Fosarve the right ta limit quantities :