C9 - Wednesday, October 19, 1983 - North Shore News ‘What on earth was Eleanor doin the kitchen ranger b y Eleanor Godley IT WAS AS though I had gone to the Vice Regal Ball in one of Mahatma Gandhi's **dhous’’. Everyone else was done up in plumesand gold braid: Ken laci, chef at The Cannery; Pierre Dubrulle, maitre of his own incomparable cooking school; Gabrielle Kirschbaum, author of a charm- ing pink and blue book called ‘*Picnics for Lovers’’: and Diane Clement, dextrous ‘‘Chef on the Run’’. We were all bent on inter- Ppreting kitchen practises to the “‘Woman on the Go"’" and Ken had surrounded his fat prawns and rosy lobsters with exotic frilly chanterelles, Pierre carved little lemon baskets right before our eyes, and filled them with fresh blooms to further excite the flavors of his fragrant sauces, laced with shallots and Couin- treau; Gabrielle poached her picnic pears in champagne; and Diane set her stage with caviar canapes. There | was, with two zucchini, a bunch of omons, and a mass of tofu What on earth was | doing there? Well, answering questions a lot of the time. What is that stuff? That’s tofu, the world’s finest source of protein It looks awful. What do you do with it? You use it in stur-fry, in soups, in quiches, blended as a drink, mashed into ham- burger and egg dishes, with fruit and vegetables, hot or cold. Why bother? Because it’s such complete protein, and so inexpensive, compared to that of meat and cheese and milk and eggs. It contains no fat at all, and that block there, for less than 50 cents, will make a most satisfying meal. Where do you buy it? Most supermarkets carry it now, packaged like this (a vacuum pack, 425g, $1.59), or like this (a small perma- seal box, shelf-hfe indefinite, $1.25), or tke this) (two blocks, 230g each, stored in cold water, under a dollar) at Oriental food shops. This last is the way I prefer to buy it, finding it fresher-tasting and more tender, also cheaper Next best thing to Robert Redford Recipe winner THE WINNER of our recipe contest this week is Mrs ft Roy with her recipe for The Next Best Thing to Robert Redford. Ms. Roy wins a voucher tor $10 00 worth of meat of her chorce trom “*North Shore Quality Meats.’° 1406) Lonsdale Avenue oor lynn Nalles Meals, 1243) Ross Road, North Vancouver, B ¢ (Makes 16 servings) Bottom layer Poup unsitted Hour cup (bo strek) butter or Margatine, sottened }o cup. tinels pecans Middle Layer: PR ounce package cream cheese chopped softened Pooup supal TY ounce carton froven non Coppi thawed dairy whipped divided Top Layer boty ae crt Char ee) prate bg cristatare sagevidba prochebirpe rey s I Oya ce tet € (lary y pra Wat gce Pree codigte State! poral eStripe etuas 4 CULps card) cvaadh Make the teottoum bayer bey rye Nttip beopetthires thre flee Peapttes atid nt 2 tosttitolibe vated Bric ss othe bohey (rrp nue VN gan th rhyhae a Bre asesd HSaako a Urb de pens vege Fay bts, ‘ joan pore Pre ated Peitiaghe s poeta Tipe bath geo tebes n i NPake Che rrrtdeble haven hoy tecustigap the reasiti freee wast veretrl Nptpereotty Pod Headhoortas hie Nua peeet iSvaweab why Topree avd thre aise ties pope vet thee errbo ds tags NVahke thee bongs Heccatitige C bre riarbh cites t hye prencd larva Ib. Virago oerpem ed cect sarecrct hy atid hos honed nde ee SOOO ‘Sporeaned reer the layer Spoecasd the ore whipped spp er tye ep Ge ee ted .t cove hrrigehs Spree dates ADVERTISING CORRECTION taton s Canada Wido Speciaia Flyer PILL IAN RAY pets ready “NEWS photo Eric Eggertson The Best to whip up Neal Thing fo Robert Redford, a tasty dessert, with three deca dent layers taey to tea enarne © Nive all at ve tte e bab ovweer te the CF TB ie A AOL Regute: bed tant SALE PR et SPECIAL PURCHASE SALE OF BEAUTIFUL, FONC TIONAL PRAC The Al BUNK BEDS *365 COMBINED GSERWICES ... 2 bed bank wh +4 ~ 5 1 ehretves vat a“ 1990 Martre (0) “North vam ouwe: 9) 775! On the North Shore sire 1948 Vise vour VISA oF MASTERCARD TDS ches yigh ae Bay CA Ba aa es Witte amr whe tetas 4 wer VAY ee CU se ‘ AA EY Bes Pare gp sas 95 hee 4 Met on ald White Light & dry Red Rich and robust How long will it keep? It you cover tt with cold water and retrigerate it, and change the water each day, it is good tor a week. Much bet- ter to eat it up and buy some more! What does it taste like? Nothing, really. It has no taste, but readily accepts the flavors of whatever it 1s com- bined with. | had lunch in an enlightened Robson Street bistro that offered, in its salad bar, big chunks of tofu dressed with their own house dressing — a perfect Junch It you egg-and-flour it, and deep fry tt, your favorite cocktatl dip will make it into g there?’ an ideal hors d’oeuvre, and you'll do your guests a tavor at the same time. How long do you have to cook it? It is cooked. When it ts made, it ts ready to eat, like cottage cheese, and yogurt And it heats quickly in soup or baked in your quiche or blended with the scrambled eggs. What else is in it, besides protein? {t's full of all the things people often have to take by way of supplements, such as calcuum, phosphorus, iron and lecithin, and it contains a trace only of carbohydrates Any other questions? 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