4¢ + Kerth Shore News From page Method: Select and butter an &°x8"x 2” glass baking dish. Ina heavy saucepan, meit the 2 Tbsp. butter. Add the sugars, the cream, and the salt. Gently cook over medium heat, stir often. Scrape the sides down so there are no sugar crystals there. Cook until the mixture reaches the softball stage, 234 F, Remove from the heat and let stand about 15 minutes. Now stir in the vanilla and the chopped pecans. Stir vig- orously, until the mixture begins to thicken. §) mass into the glass dish. Just hefore it cools completel cut into squares with a s less steel knife. Cool and : Wrap the squares. Keep in _ cool dry place. Approximate recipe cost:$3.50 to $3.75 Nutty Fudge 1X c. granulated sugar ¥ tsp. salt 5 oz. evaporated milk 2 Tbsp. unsalted butter 12 az. semi-sweet chocolate in small pieces 1% ¢. miniature marshmal- lows 1 tsp. vanilla extract lc. chopped pecans or hazelnuts Method: Seleet and butte: an &*x8°x2" glass baking dish. Again use a heavy saucepan (about a three- guart size), Combine the sugar, salt, milk, and butter, bring to boil, and stir con- stantly for 5 minutes. Remove trom heat and add the chocolate, the marshma!- lows, and vanilla extract. Stir until everything is melted. Now add the nuts, mix well. . organically-inspired ‘Fool's Day — Wednesday, November 24, 1999 Scrape into the baking dish. Cooi uncovered until cold. Cur into desired size and shape squares. Wrap the pitces in foil, Makes about two pounds of tudge. Approximate recipe cost: $5.50 to S6. Candied Orange Peel the peel of 4 perfect oranges ke. bottled water lc. granulated sugar le. granulated sugar Method: Gently remove all the pulp and the white pith from the oraage peel. This step is very important. Cut the peels into &°-thick strips, (like julienne). Select a stainless steel saucepan, place in the peel strips, cover with water. Bring to boil, boil for DINING 2 minutes. Deain. Repeat this process five times, cach tire discard the water. Take out the peels, In the same saucepan stir together the 46. of bowled water and the Tc. granulsted sugar. Simmer gently until the sugar dissolves. Add the orange peels and boil until the the syrup is absorbed. Stir so the sugar syrup won't burn. Remove from heat. Line a large baking sheet with way paper.Place the sec- ond cup of sugar inte a bowl, and drop in the peels one by one. Toss. Place on the wax paper to dry.. Depending on the humidity level, they should dry in 24 hours. Place into a covered container. These make a pop- ular present anytime, for any- one. Approximate recipe cost:$3 to $3.50. Pralines Vhis is a larger volume recipe, should make about 50 pratines. 3c. granulated sugar 3c. light brown sugar 4 tsp. salt 2 ¢. evaporated milk 8 Thsp. unsalted butver 2 Tbsp. corn syrup 4c. toasted hazelnuts 2 tsp. vanilla extract Method: Toast the hazel- nots until golden. Use B.C. hazelnuts if available. Select large baking sheets and cover - with wax paper. In a stainless- steel saucepan add in the first four ingredients, Cook over medium heat, stirring con- stantly and gently, until the sugars dissolve, Cover and cook 3 more minutes, the - condensed steam dissolves the Bistro inspires community -& Chez Panisse Café Cookbook, Alice Waters and the Cooks of Chez Panisse is. collaboration with David Tanis and Fritz Strciff, HarperCollins, 267 Ppp. $49. 50. Al ACE Waters provides us with a follow up to her award-win- ning .Ches. Panisse Vegetables coakbook with..140 more of the best recipes from. her Berkeley, California bistro. Similar in concept to: the Capers . chain’. Waters opened the health-conscious bistro above he more formal Chez Fanisse -“ (1971): on? ‘April 1980205 - The-café. features. foods grown by a small regional net-. Restaura: work, of farms and. producers with the: recipes concentrating ~ on the. Mediterranean : of Cataionia, Campagnia and 4 uisines Along with the 140 recipes : grouped: into categories (veg-.:: “stable, dishes, beef, fish etc.) cach chapter begins with a short article on the relationship between the bistro, the food and their customers, Far more than just a collec- tion of recipes Waters presents us with a picture of the day to : day routine of her labour of . love the Chez, Panisse Café.” — Joho Goodmais: SHORTBREAD COOKIES _ Buy one dozen, Get one dozen “Regular 2.95 one dozen . Westlynn: Bakery . "4999 LYNN VALLEV imei LYNN VALLEV CENTRE r 995-1672 Discounts and overs apply to raguiur price, iri stock merchandiss oni sugar erystals on rhe side of the pan. Now stir in the but- ter, syrup, and the hazelnuts. Cook until ir reaches the saft- ball stage, 234 F. Remove from the heat and stir in the vanilla extract. Now, with a wooden spoon beat vigorously until the mass begins to thicken. When it is thick and ready, funips of the miature should drop off the spoon onto the Wax paper. You may have to experi- ment with the timing a little. Let the drops cool, wrap into foil or plastic wrap. Approximate recipe cost: $8.50 to $8, — Send your questions on: any culinary topics to: A Chet in Your Kitchen, PO. ‘Box. 18627, Delta B.C. V4K 4V7 or - e-mail ta: . . . any otter offers or discounts. Sorry, no ralnche Sr NORTH VANCOUVER, 710 West 14th. St,980-055' Downtown Vancouver, Sth. Floor, the , 7271 Gilley Avae., 430-9371 fe Ridge, 221 Bafrey oObe-<2 :. Cannot be combined ughead Ot reset, 680- Pa ea) Willowbrook