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1 ROC

Shellfish souffle for lunch

From page 42
an appenzer.

This recipe request is for
an Oyster souflle. We also
tried it with clams and shrimp.
It is different, and a nice
change.

Shellfish souffle

125 ¢ tresh ovsters chopped
very fine, save the liquid

50 vy doutde smoked bacon,
finely diced

30 sal. butter

50 ml. flour

250 mL, 2% microfiltered niilk
3 fare eggs separated. yolks
and whites

2 mE Worcestembin. ae

-
| festival |
returns

THE Harvest Brew Festival
returns to the Vancouver
Rowing Club on Friday
October 2 featuring over
30 craft beers from 12 of
B.C."s finest craft brewers,

The Harvest Brew
Festival is produced by the
Craft Brewers Association
of B.C. The breweries par-
ticipating are: Bowen
Island Brewing Co.;
Granville Island Brewing
1 Con Ne -on Brewing Co,
OLR. Spring Brewing Co.
R& 8 Brewing Co.:
Russell Brewing:
Shaftetiiry Brewing Co.
Storm Brewing, Tin
Whistle Brewing Co.;
Brewing Co. Lad.;
Vancouver Island Brewing
Co., and The Whisder
Brewing Company.

Parnal proceeds raised
will benefit the Vancouver
Rowing Club's amatenr
athletic pregrams.

Vancouver's oldest
amateur athletic organiza
tion, the VRC was tound-
j ed in 1886 and i: located
ina heritage clubhouse at
the entrance to Stanley
| Park.

The VRC supports
amateur sporting pregranis
in rowing, rugby field
1 hockey, yachting and crick-
ch.

Tree

¢ Harvest Brew
Festival is a community
partner with the Sate Ride
Home Road program.
Take transit to the Harvest: |
Brew Festival and fet BC
! Transit, ICBC and BC
Liquor Stores will pay vour
transit fare home.

Sample your favorite
suds while enjoying
Oktobertest style snacks
and live music.

The doors open at 7 |
p.m. and fran 9 p.m. you
can dance those end of the
summer bhies away to the
sounds of Sibling Rivals.

Food will be donated
by Freybe Sausage and
Venice Bakery.

For further information
and rickets call the
Vancouver Rowing Club at
687-3400 or the Granville
Island Brewery at 687-
BREW.

2 ml. green pepper sauce
2oml. finely chopped rosemary
salt and white pepper to taste

Method: Sautee the diced

m9 HEN CHOOSING AN
DIRECTION,
KEEP YOUR FINANCIAL

Which

ultimately is

bacon, drain the fat. Ina
saucepan melt the batter, add
the flour te make a rous. Add
the milk, whisk and simmer
unul the sauce thickens. Add

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the oysters, their juice and the
bacon pieces Mix in the
sauces, the rosemary, salt and
pepper to taste, Remove from
heat and coul 20-25 minutes.
Whisk the egg volks ant add.
suring, to oyster mixture:
Simmer 3-4 minutes. Remove
from the heat cool £ hour.

for going

Wednesday, October 15, 1997 — North Shore News — 43

Preheat vour oven to 375 F.
Whip up the whites to frm a
meringue, fold into the oyster
mixture. Pour into a buttered
baking dish, place in a pan of
hot water. Bake in the pre
heated oven about 40-45
minutes. Serve at once, with
french bread and a salad. A

rising rares. You l] also discover Index

unique funch item for three to
four people.

Send your questions on any
culinary topics to:

A Chef'in Your Kitchen,
P.O.Box 18627, Delta B.C.
V4K 4V7, or e-mail to:

pokochef@axionet.com

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