42 - Wednesday, October 26, 1994 — North Shore News

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NEWS photo Mike Wakefield

HERR ERWIN Doebeli kicks off his special salute to real Swiss cheeses with special menus and
dishes at his William Tei! Restaurant. Doebeli is dressed in a traditional embroidered
Sennenchuetel shirt for the occasion.

APPENZELLER,
TILSITER, Sprinz.
Emmenthaler, Reblochon,
Bagnes. Greyerzer, Vacherin,
Tomme. The names roll off
the tongue like a meledically
yodeling who’s who in cheese.

Edena
sheidon

CUISINE SCENE

And our Swiss restaurants are
celebrating in grand style.

Last month, West Vancouver's
Chesa had a full menu celebrating
Switzerland’s finest cheeses, com-
plete with a full-sized mock Swiss
gentleman at the entrance.

I missed their celebration because
1 was out of town on holiday.

Well, aow it is Herr Erwin
Doebeli’s turn at his wonderful
William Tell Restaurant across
town. In co-operation with the Swiss
Cheese Association’and Far-Met
importers (they brifig in all those
European goodies), Herr Doebeli is
featuring three weeks of Swiss
cheese specialties on special menus.

There will be the famous Raclette
melted to a golden turn off an enor-
mous half-wheel under a special
heating device. to be savored with
tiny potatoes, sour gherkins, and
miniscule pickled onions.

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Each evening will feature three
different kinds of fondue — the tra-
ditional cheese varieties, as well as
versions featuring apple, tomate, and
(even) inushroom.

The William Tell will feature
nightly airier-than-air Cheese
Souffle, baked to order and brought
to table with soaring high caps.

If you happen to dine on a
Sunday night, you are in for a special
treat. Continuing is the Swiss
Farmer’s Feast, a never-ending buf-
fet of regional dishes. Best of tts kind
anywhere in town, in my opinion.

In addition to regular dishes, be
sure and sample the Spinach Cheese
Tart, the Pear Cheese Tart, the afore-

mentioned Raclette along with your
towering plate of Buendnerficisch,
Emince Zuerichois, and Roesti.

‘The whole event kicks off this
week (now through Nov, 19).

Greet Erwin Doebeli with an
authentic “Gruezi miteinand” (grew-
tzee mitt-eyneahnd) when you see
him. He’s the handsome, energetic,
oh-so-charming host and restaurateur
that changed much of Vancouver's
way of dining years back. Tell him
that Edena sent you. Guten appetit!

And if you're feeling a bit Hush
when you dine at The William Teil,
ask Doebeli to show you his selec-
tion of rarely seen Swiss wincs. A
red Dole, a light, fruity slightly

COLUMBUS FARM MARKET

‘S.

EDGEMONT VILLAGE

Corner of Edgemont Bivd. & Queens

Califor
FANE

D HLACK GRAPES

983-9330

We rezarve the right te limit quantities. Prices in stfect Wed. Oct.26, to Tugs. Nov. 2, 1994

Upper Lyon

Market

SPECIALS OF THE WEEK

Avocados

3 for 9G"

Cooking Onions

4 Ibs / $1°°

Russet Potatoes

4ivsl 40°

Apples

a pee 3 9 Cin

White Grapefruit
4 for $1 00

Old Dutch Potato

CHIPS 227" $T'9

4193 LYNN VALLEY RD. NORTH VAN.

Top of Lynn Valley Rd.

Valid Oct. 26 - Nov. 7

spritay Pendent (ny favorite), a
Pinot Noir trom the Valais, and oth-
ats. How often do you get to enjoy a
Swiss wine? Life is short.

Doebeli spoke with me regarding:
sharing some typically Swiss recipes
for this column. He and U both own
coveted old (published in 1967)
cookbooks of Nika Standen
Nazetton’s famed fhe Swiss
Cookbook, (tis one of the books |
move with me, wherever we go.)

We both agreed that her classics
are symbolic of cheese cookery at its
most simple, and best. With my own
salute to her writing, here are some
of her best recipes for you to try.

BASIC CHEESE FONDUE

In case you're curious about the
name, Hazelton explains that the
name comes from the French fondre

(to melt). First a hunible peasant dish

—- on to fame as a showy restaurant

production piece! To serve 4.

1 tb. (500 ¢) imported Switzerland
Swiss cheese (or half

Swiss Emmenthal and half
Gruyere), coarsely shredded or
grated

3 Thsp. (45 mL) flour (or half the
amount of cornstarch)

1 clove garlic

2 c. (500 mL) dry white wine,
(such as Neuchatel, or Chablis
or Riesling type)

1 Tbsp. (15 mL) fresh lemon juice
3 Thsp. (45 mL) Kirsch (clear
cherry eau-de-vie)

Grated nutmeg, freshly ground
pepper, paprika to taste

2 loaves French or Haliaa bread,
cut into cubes with some crust
on each cube
If you have a traditional earthen-

ware fondue pot und long-forks, this

dish will be afl the more fun to pre-

pare and share with friends.

Dredge the prepared cheese light-
ly with the flour or the cornstarch.

Rub the inside of the cooking pot
with the whole clove of gartic.

Pour in the wine, and set fondue
pot over moderate heat. When air
bubbles rise to the surface of the liq-
uid, add the lemon juice.

Then, begin adding the cheese, by
handfulls, stirring constantly with a
wooden fork or spoon in ene direc-
tion until the cheese is melting.

Add the Kirsch and the spices,
stirring until blended and smooth.

Serve, and keep bubbling hot
over bumer at the table.

Guests spear individual bread
cubes through the soft side into the
crust, then dunk and swirl in fondue.

Author’s note: When the fondue
is almost finished, a golden brown
crispy crust will form on the bottom
of the pot. Cook's prize —- or special
enough to share all around.

SWISS CHEESE SKEWERS

A simple, fun dish from
Hazelton’s book. Kids love it!
Makes a lovely first course, light
luncheon or supper. Serve with a
simpie green salad, tossed with a
nice vinaigrette.
Imported Swiss cheese

(Emmenthaler or Gruyere)
Day-old firm bread
Butter

Cube the cheese and bread into
matching one-inch cubes.

Thread alternate pieces of bread
and cheese onto metal skewers.

Melt the butter until fouming in a
heavy skillet (to a depth of 1/2").

Cook the skewers in the butter,
turning frequently, until cheese just
melts. Serve at once. (I like freshly
ground black pepper on mine.)

Send us your recipes before October 31st for our
Holiday Season Cookbook and you could win
a $35.00 gift certificate for a turkey or ham.
We will consider all your favorite traditional
and non-traditional holiday recipes.

Send your recipes with your name,
address and telephone number to:
Pamela Lang, Features Editor

North Shore News _
1139 Lonsdale Ave.,
North Vancouver, 8.C. V7M 2H4