A fine selection of recipes from the mail and from cyberspace — ideal! selections for us to consider this time of year. The Boston Clam Chowder is a well known thick soup, it is rich and can be a meal in itself. This ver- sion spares no calories, it is made with 16% cream — the way it used to be prepared. In those davs, people burned up those calories without the aid of exercise machines and health clubs. Osso Buco is a gastronom- ic classic from the region of Lombardia in the North Western part of Italy. The mixture of anchovy picces, parsley and lemon zest is called gremolata, a tradiiion:! garnish for this wonk..4al dish. Our thanks to Mrs. :4. Bernad of Vancouver ‘or requesting this historic dish. It is a pleasure to write about it, bur a greater pleasure to prepare and serve it. The Apricot and Fig square is a family request ~- with us it is a popular winter slice. The figs and the apricots are a delightful taste combi- nation, sandwiched between 2 lavers of wonderful pastry. Try these timely treasures of traditional and historic gas- tronomy. They will nor let you down. Boston Clam Chowder 27 oz. (800 g) canned baby clams (drained, save the clam juice) 8 oz. double smoked bacon 2c. medium diced onion 4 c. all-purpose flour 2 c. medium diced potatoes 3 c. of celery or chicken stock salt and white ground pep- Hot Bean Paste: m cooked soy bean and wheat flour fermented and mixed with 6 chilli paste. . : Five Spice i Powder: star anise, emery, 24 — Wednesday, January 7, 1998 — North Shore News a chef in sour kitchen per to taste 3c. 10% cream 3 Thsp. butter 2 bayleaves fresh chopped parsley for garnish Method: Select a large soup pot. Dice the bacon to medium dice, and fry until crisp. Remove half of the ren- dered fat. Save. Add the onions, saute until glossy. sprinkle on the four to make a roux. Add the potatoes, the bayleaves, the clam juice and the stock. Whisk, bring to boil, cover and simmer 10° minutes. Check for tlavor. Seald the cream --then add, followed by the clams. Bring to a sim- mer point, bue do not boil. Add the butter. Test again for thickness and flavor. Serve hot, garnished with chopped parsley, and crou- tons. Serves about 10 peop!:. This is a fine lunch item with sandwiches on any cold win- ter dav. Osso Buco (Ossi Buchi) 1% Ib. veal shanks with bone all-purpose flour 4 Tbsp. olive oil 1 c. good dry white table wine lc. chicken stock 2 large garlic cloves crushed % c. drained chopped canned (or fresh if avail- a Szechuan peppercorn, cinnamon, . fennel & cloves, north shore news ( ROOD A lastly ay of winter fare able) Roma tomatoes 2 Thsp. finely chopped fresh sage 1 large bayleaf Ic. onion medium diced * tsp. anchovy paste 3 Tbhsp. bucter 1 Thsp. goiden yellow brown sugar 1 Thsp. chopped parsley I tsp. chopped anchovy fil- lets 1 tsp. lemon zest Method: Choose the veal shanks and have vour butcher saw it to E4" thick slices. “Fhe shank bone must be left in the slices. Select a large oven- proof casserole dish, put in the olive off and heat. Dredge the veal pieces in the flour. Saute on both sides until brown. Add the wine and dissolve the brown picces from the bortom of the casserole. Add the paste and the bayleaf. Cover and simmer, stirring every 15-20 minutes until the meat is ready. In a small trypan saute the onion in the butter until golden brown, add the sugar and a 2-3 tbsp of juice from the meat casserole. Simmer the onions again until well cooked, about 10> minutes. Add to the meat, bring to boil. Place the veal shank pisces onto a nice serving platter — keep warm. Simier the sauce until it is reduced to 2 cups. Discard the bayleaf. Check for flavor. Spoon the sauce over the meat pieces, garnish with gre- molata, Serve with saffron rice. One special joy of this dish is to eat the marrow from she shank bone. A wonderful dinner tor 2. Uhe recipe can be doubled to accommodate guests as well. Apricot and Fig Squares 4c. butter Ll’ ¢, all-purpose flour 2 Tbsp. granulated sugar 2 large eggs 14 c. golden yellow brown sugar 4c. melted butter +c. dried apricots medium chopped %¢. dried figs medium chopped 1 Tbsp. lemon juice 1 tsp. vanilla 1 tsp. all-purpose flour Method: Prepare the pas- try, by blending the flour, butter and granulated sugar. It should be crumbly. Soak the dried fruit in water for 20 minutes. Drain welt. Prcheat your oven to 350 F - use middle rack. Press the crumbly pastry into 9 inch non-stick baking pan, evenly. Bake in the oven until just golden. Remove from = the oven. Beat together the eggs, the yellow sugar, and add ali the other ingredients. Mix well. Spread over the pastry bottom. Return to the oven, bake another 20-30 minutes unal golden brown. Remove, cool and cut into squares, dust with icing sugar. This recipe can also be doubled, then, use a larger baking pan. Happy New Year! 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NEWS photo Brad Lechiige CHEF Pokomandy's recipe fer Boston Clam Chowder spares no calories — it's made with 10% cream. KitchemAicd Xei CAPACITY FULLY FEATURED LAUNDRY SET anne SIOGO ran. Y. FRANKS APPLIANCES LTD. 30], ISTH STREET WEST VANCOUVER V7T 256 604.926.0124 TOLL FREE: 888.YFRANKS FAX: 925.3610