The North Shore News welcomes Phyl and Jude's Kitchen to our Food section every other Wednesday — alternating with Chef Julius Pokomandy’s A Chef in Your Kitchen. WELCOME to the first instalment from Phy! and Jude’s Kitches:: a look at cooking and diet from the perspec- tive of a pair who love to both cook and eat fresh, nutritious, sea- sonal foods. Well bring you a taste of the foods that are part of the many, varied celebrations that dat the calendar, along with the sort of recipes that mark cach season and make the most of what's in Well serve you new sea- soning styles from around the world and time-saving tips with your health in mind. ng has sprung — its official start is still a few ks off — let's make the | with one of the most satis ing forms of food that make a meal: stew. cew is a word that’s short on letters but it’s a dish that’s long on variations. In every culture there are recipes for stew that are rich in both flavour and in histo: Beef in Beer The folowing recipe and variations has been called everything from Beer Barre! Stew to Belgian Beef Stew. Whatever you call it, it’s sim- ple to make, but delicious to eat. Ladled over pasta, rice, or little boiled potatoes, it’s a complete meal in itself. Fri. & Sat. Moreh 5 & oe 2 Ib. beef cubes 1-2 large onions 1-4 cloves of garlic, crushed 1% c. beer 1 tsp. brown sugar 4-6 carrots 2 ribs celery 12 mushrooms Any teugh cut of beet, including stew beef, chuck or round would be good for this stew, Cur it into cubes. rede beef in tlour (whole wheat is good), sea- soned with salt and pepper to taste, Hear enough oil to just coar the bottom of a dutch oven or heavy pot, and saute onions until limp, but not brown. Remove onions and add enough oil to thinly cover the bottom of the pot, and brown the beet in it. While it’s browning, heat beer with garlic and sugar to bubbling in the microwave or on top of the stove, and add to browned beef, stirring up all the brown bits clinging to the por. Return onions to the pot, dong with carrots and celery cut into chunks and whole mushroonns. Bring it back to bubbling, then lower th heat, cover and simmer for two hours or so, or put it into a 325 degree F. oven tor the same length of time. Serves six. Crockpot Cornmeal Stew This is a simple, nutri- tious, but delicious recipe that is perfect for the working cook who's away from home all day. It’s also a good meal to serve to those with 2 sensitiv- ity to wheat flour because the sauce is thickened with bee: J 35 Pemberton Aven, “984-3558. : Corner ‘of Welch & Pembertoi Wednesday, March 3, 1999 — North Shore News - 27 north shore news > FOOD Stews make a simply satisfying meal Photo submitted | Beef in Beer stew to warm up with in the last few weeks of winter before spring has officially sprung. eal instead. 2 Ib. cubed beef 2 cloves garlic % Ib. onions 3c. beef or chicken stock 2 tsp. dried oregano 1 tsp. cumin I tsp. salt 12 whole mushrooms 4-5 carrots 2 Tbsp. cornmeal Trim fat off round steak, roast Or stew meat, and cut into thick strips or cubes. Brown beef in frypan with garlic, then add quartered onions and soften over medi- um heat. Stir in liquid and spices, and add mushrooms and carrots. Pour into slow cooker end set on low. This will be ready ix hours or so, but if away from the house Fresh Cut Tulips $ Barbeque o9 $ cook, and to share, so you may also enjoy. J ened. Pour over squares of corn- bread, biscuits or brown rice. Ser’ y — Phyl and Jude love to for eight, ic li still be excel- Jent, Stic in cornmeal, cover and leave for another half hour or more, until thick- BUY 1 DOZEN GET 1 DOZEN Free Reg. $2.95 doz uy 6 7" Pizza Shells for $2.50 Get the Pizza Sauce FREE -Westiynn Bakery 0., LYNN VALLEY CENTRE Primulas $ q*9 4inch cell” Haagen Dazs Assorted Flavours 2 for $ 500 mt Prices effective March 3rd - 6th, 1999 99 bunch (while supplies last - we reserve the right to limit quantities.)