45 - Sunday, April 28, 1985 - North Shore News

lease pass the sauerkraut

you about was preceded by some joyful Bach

Te GOOD German food I wanted to tell

songs, delivered by members of the Van-

couver Concordia Choir.

» Some 50 men and women
came .down to the Four

Seasons Hotel to help cele-.

brate the old boy’s birthday
and introduce the second in
the © Hotel’s . ethnic food
series. They promise a
‘*gemutlichkeit’’ buffet
every Wednesday evening
until the end of May.
. -*Gemutlichkeit’’ is defin-
as “‘easy-going, good-
natured, genial and free

from care’, in other words, -

forget: ‘the. word ‘‘diet’’.

Once you begin to graze

your :.way through the cold

home-made head-cheese and”
smoked ‘trout ‘fillet, with all.

_ those delicious. ‘cheese “and

breads, you'll think. ‘‘diet?®.
is”. just “ another’ four-letter,

word anyway.

“It’s ‘practically ‘a: Health,

Food . bar, . what . with ° ‘all

_ those salads- of: herring and —
cucumber and’ cabbage’ and *

potato with bacon. .-

“Chef Rudi” Mack’s: “recipe a *:
for this -German-style pot -

roast is very. like’ my own,

which 1 got” from, Luchow's . .
famous: restaurant.’ in” "New. :
York. fifty. years ago.'I prefer. §

.Luchow’s | _gfavy, though,
and will: append. it for you’
(and. Rudi) to consider:

round beef (i—1.5k)
2:Thspns. of oil . B0mL)
2 ¢ up: so of sour
cream * ($00mL)
Then, the. marinade: .

Vmedium zion, chopped _
leek, cleanéd and chopped.

, 2 cups of water .
You-: need 23: Abs. ‘Of :top ©

‘days. On
. .. Femove the meat, dry it, and.
_ Searitinthe oil, allover.”

1 big carrot, coarsely chop-
ped

1 stalk - of celery, coarsely
chopped

6 whole peppercorns

Ya cup wine vinegar
(red) (125mL)

ET
the kitchen
ranger

02 ny E leanor
Godley .

2 ros berries

1 whole clove

~ (500mL)
*Put:the pieces of meat into
a glass or earthenware bowl,
and pour the marinade over.
it. Let it refrigerate thus four.

the fifth day,

- When this is done, reunite.

; meat and marinade and cook

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slowly in a heavy pot for
about three hours, when it
will be tender.

This is where Rudi and -

Luchow part company.

Rudi removes the meat,
and leaves the pot of
marinade on the heat to
reduce, which is when the
sour cream is stirred into it.
This is the sauce served with
the sliced meat.

Luchow, on the other
hand, also removes the meat
(o a warm pace and thickens
the pot juices with a roux of
butter and flour, and then,
tara, he mashes up 8-10
gingersnaps and stirs these
fine crumbs into the gravy,
letting it all boil a bit to
teduce.

The Poppy-seed cake

- dessert. wasn’t easy to track

down, ‘inti! I looked in
Lesley Hasselfield’s ‘‘A
Month of Sundays’ and
there it was. You should
have a flan pan, with.a re-
movable bottom, or maybe
get away with a spring-form
pan:

Set the oven at 350F (180C).
Butter your chosen pan
generously.

You will need:

Y% tspn. of cream of tar-
tar (.75mL)
6 eggs, separated

% cup of poppy seeds,
ground (180mL)

“ cup of white

sugar... (180mL)
3 oz. of semi-sweet choco-
late chips (85g)
3 Tbspns. fresh soft white
bread crumbs 45mL)
Y2 cup plus 3 Tbspns. of
margarine (170mL)
red currant jelly, icing sugar,
and sweetened whipped
cream for the top

222 Lonsdate
North Vancouver
call for an appt.

988-1778, 988-1703
Tues. to Sat. 9-6

Melt the chocolate chips in
a double boiler.

Cream butter and sugar
until fluffy, and add the egg
yolks, one at a time, beating
each.

Mix in poppy seeds and
melted chocolate.

Beat whites with cream of
tartar until stiff, and fold in-
to first mixture, then fold in
crumbs.

Scrape into prepared pan
and bake for one hour.

Cool, turn out onto a cake
plate, and brush all over
wh jelly. leave it at room
temperature. Just before

yer

HOME FURNISHINGS
Warenouse/Showroom

at 1075 Roosevelt Cres., N.Van.

235, 985-8738

tersweet chocolate and won
the gemutlichkeit, as far as 1
was concerned.

serving, dust with icing sugar
and offer the cream.
Rudi covered his with bit-

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