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CS - Wednesday, July 25, 1984 - North Shore News

FOUR SEASON’S BUFFET

Try a fish feast fit for kings

HERE to start? I have so much to tell

you. Last

week

spilled over with

discoveries and invitations and surprises,
all of which are waiting to be shared with you.

They range all the way
from a different kind of
flour, and a new place to find
good tofu, to a downtown
Store flaunting its ‘*Made-
in-B.C.’’ labels, and a fish

buffet of legendary propor-
tions and great artistry. Not
to slight a ‘‘summer
bachelor’s’’ recipe for over-
night souffle magic, as well
as a gift from Jessie, cham-
pion cook, of a shopping-bag
full of a lifetime’s collection
of recipes. All the measuring-
cups in my kitchen runneth
over.

The celebration of fish be-
ing very big with me, I'll get
on to that great display of
fish, as appetizers, salad,

finger food and piece de
resistance. It was staged by
the Four Seasons Hotel, and
will be repeated every Friday
night from now on in their
Harvester restaurant.

uion is superb, the prepara-
tion is infinitely caring, and
the surroundings and staff
couldn’t be more graceful.

1 had never imagined using
red snapper in a cocktail,
with baby scallops, or flakes
of cold poached Alaska Cod
with a pre-dinner drink. Both

.worked wonderfully well, as

did the Chinese jelly fish in

the kitchen ranger

by Eleanor Godley

We get pretty insular, here
on the North Shore, especial-
ly after dark, and tend to
look for dining-out adven-
tures on this side of the Inlet.
And at last we have a great
selection to choose from,
anywhere from Deep Cove to
Horseshoe and Lions Bays.
That’s good. But for a grand
occasion, or in honor of
visiting friends and relatives,
you can show off the very
best from our own waters
and the world’s. The selec-

salad. There was so much to
sample amongst the cold
Starters, I feared having to
skimp on portions of the
hots! There was smoked eel,
shark en  brochette (the
ultimate put-down). fresh
cracked crab and prawns in
their shells, clams, sturgeon,
mussels and salmon fresh and
smoked.

Something I shall never
forget, and hope to
duplicate, was the great plat-
ter of ‘‘Escabeche’’, a Por-

Tempting chocolate

THIS MARVELLOUS
chocolate dessert is sinfully
rich, takes 20 minutes to
prepare, and, needs no bak-
ing. Any dish, either round,
sware or oblong will do, but
if you want to show off, and
serve it from the table, use a
springform pan, and gently
slide it onto a fancy serving
dish when chilled.

CHOCOLATE
ICE BOX DESSERT
4107 squares
unsweetened chocolate
“a cup granulated sugar
175ml
4, cup half and half

cream Sint
6 cegs, separated
I'a cups butter Sm
lo cups icing sugar Sink
ltsp vanilla Sml
V dozen ladyfingers
or small shortbread
cookies
Whipping «ream
Nuts cherries Coptronaly
Melt Chocolate in top of
double boiler Remove from
heat In medium  omixing

THE LEADING BRANDS

AT
LOW WAREHOUSE
PRICES

VISIT OUR NEW SHOWROOM

OLON'

HOME FURNISHINGS
a Oren YO TNE eu
1075 Roosevelt C

i.

(behind the Avalon)

Opn Mon-Sat, from @ am to 4:30 pm
eensTss

bowl, beat together
granulated sugar, cream and
egg yotks until smooth.
Gradually add to the melted
chocolate. Cook in double
boiler, stirring constantly un-
til mixture thickens. Set aside
to cool.

Cream butter until fluffy;
gradually add t cup (250 mL )
icing sugar, and continue
beating until light and
creamy Beat in cooled

Pore

Chocolate Chips
00
Ib

ary

fo toee Ut,

chocolate mixture. Add
vanilla and set aside In
medium bowl beat egg whites
until suff peaks form. Beat in
the remaining “% cup (125
mL) icing sugar. Fold the
unbeaten egg whites into the
chocolate mixture.

Line the bottom of a
lightly-greased = springform
pan with cookies Pour one
half of the chocolate mixture
over cookies, spreading even.

Moca Java

Coffee

99

prey

Corre
JuJubes

tuguese dish using fresh sar-
dines. These fish are infre-
quent in our waters, the ones
we enjoyed had been flown
from France, but it is com-
mon for the recipe to be
made using red snapper, or
any other firm white fish.
Rudi Mack, the hotel’s Ex-
ecutive Chef, parted with the
following description:

1 Ib. of fresh sardine
or other fillets

‘2 cup each of carrot, leek,
celery and green onion
cut in julienne strips

1 tspn. of minced garlic

‘A cup of cider vinegar

Y% cup of olive oil

2 Tobspns. of lemon juice
salt and pepper to
your taste

2 tspns. of as many fresh
herbs as you can muster,
chopped fine

Marinate the fish in the
lemon juice and salt and pep-
per, turning frequently, for
an hour or more.

Dip it both sides into flour,
and pan fry it in the hot olive
oil.

Remove then to a shallow
dish, saute the julienned
vegetables with the garlic,
and lay them on top of the
fish. Sprinkle all with salt
and pepper, and pour the

essert

ly. Follow this with a second
layer of cookies, then the re-
mainder of the chocolate
mixture. Top with nuts and
cherries if desired.
Refrigerate for 6 hours, or
overnight. To serve, remove
the outer ring of the pan and
top with whipped cream.

Makes 1! springform pan,
about [6 servings

Note: This cake cuts best
with serrated bread knife

Raspberry Jam

99:

, Yet lt

Mid Roy

Pasatlery

1000 tstand

vinegar over top. Allow to
marinate for three hours.
Sprinkle the herbs on top and
serve.

When presented at the par-
ty, the fillets had been cut
cross-ways in strips about an
inch-and-a-half wide. In ad-
dition to the topping of
herbs, finely shredded carrot
added attractive decoration.

Other exotics such as an-
chovies were on the table,
along with Manitoba caviar,
a pale mustard color, looking

for all the world like cor-
nmeal! polenta, its eggs are so
tiny. Lovely stuff, though.

The dessert table couldn’t
be ignored, unfortunately. It

(was laden with a variety of

ruit flans, peach, apple ’
lueberry, raspberry, the

fresh fruits beautifully gilaz-
ed, and these were flanked by
trays of chocolate and fruit
bon-bons.

Every Friday. The perfect
leisurely meal with entertain-
ment built in. Don’t miss it.

weekly, or
monthly basis and
make it sparkle.

2011 LONSDALE AVE., NORTH VAN.
BUDGET CONSCIOUS PRICES

Calforma GS @1

CANTALOPE

-29 Ib.

54 kg.

so aslitopervnea Ua Sa

SNAP TOP
CARROTS

2 ib. .49

-54 kg.

GREEN
CABBAGE

.16 Ib

35 kg

Super Buy
Imported

CORN ON THE COB
5 for 1”

Prices effective luty 25 - luly 29

Hawanan

PAPAYA
.99 each

CHIQUITA
BANANAS

.39 Ib

-84 kg.

(C.alttora US #1

MEDIUM
ONIONS

2 ib. .45

-50 kg