40 - Wednesday, December 2, 1998 — North Shore News A trio of hot soups From page 39 about] hour. Put on stove and slowly bring to a gentle simmer. Skim off the foam looking substance, it will cloud the stock. Simmer slowly for about 2 hours. The liquid should be clear. Add the vegetables in equal proportions. For colour, an onion may be cut in half and “burned” on the ele- ment — until it is very dark brown. This will give the stock a golden colour. Parsley, bayleaf, thyme, eppercorns, and salt may ¢ added to taste. Simmer another 45 minutes, less for tish and poultry stocks. Strain, cool, place in jars, keep refrigcrated or freeze in bags. Our three recipes this week cover all the important winter soup varieties. Puree of Canadian ea Soup 1 Ib. dried yellow peas 1% quart cofd water 1% quart beef or ham stock 2 small onions, studded with 2 cloves each 8 oz. salted pork (whole pieces) 6-7 sprigs of parsicy 1 large bay leaf % c. celery tops 1 sprig of fresh thyme salt to taste Method: Soak the peas in the cold water overnight. Discard the water, rinse the soaked peas well. Put the peas and stock inte a soup pot, add the salted pork, the onions, and all the other ingredients. Simmer tor 2 hours. If there is evapora- tion compensate with a little water. Check for flavour. If needed, add a little salt. Remove the salted pork. Push the rest of the soup through a fine sieve (or cool, and process). Return to the soup pot, heat, check tor flavour. Garnish each serving with a small cube of salted pork and croutons. Serves 4-6. Seafood Soup 8 02. fresh cold fillet medi- um chunks (remove bones) 8 oz. raw prawns cleaned, cut in half 8 oz. fresh clams or scal- lops le. dry white wine 2 c. clam juice (or fish stock) 3c. water 2 Tbsp. canola oil 3 crushed garlic cloves 1 tsp. dried red chili (or less) 5 oz. julienne cut onions 8 oz. de-skinned sliced tomatoes k ¥ tsp. paprika 1 Toep. chopped fresh oregano Salt and pepper to taste Chives for garnish Method: Select a large saucepan, heat the oil, add the garlic, and the chili. Saute for a minute. Add the onions, saute until the onion is translucent, and then add the tomatoes. Saute for about 3 minutes. Add the paprika and the oregano, then the seafood pieces and all the listed liq- uids. Simmer for 6 - 10 min- Wednesday, December 9, 1998 200 - 8:00 pm North Shore north shore news ff? FOOD Wine festival tickets on sale utes. Do nat aver cook. Check for flavour, add as much salt and pepper as desired. Garnish with chopped chives or parsley. Serve with French bread and unsalted butter. Serves 4 - Cornmeal Soup 1 quart 4% milk 4% a yellow (medium) 1c. chicken stock (cold) 8 oz.zucchini peeled and grated I Tbsp. dried basil leaves Kc. 33% cream 4c. sour cream 7% 4 tb. grated Swiss Gruyere cheese cornmeal Method: Seald the milk. Place the corameal into 3 bowl and add the chicken stock. Mix well, Blend, and stir into the scalding milk. Add the grated zucchini and the basil. Gently simmer, stirring occasionally for about 20 minutes. Blend into the hot soup the sour cream and the 33% eream. Blend well. The original “old” recipes call for additional unsalted butter added at this time. In the interest of modern waistlines | have omitted it. If vou wish, vou may whisk in 4 ¢. of unsalt- ed butter. Check for favour. A litele salt and white ground pepper may be added. Serve hot, garnish tiberal- ly with the grated Gruyere cheese. A rich yer simple soup. Present with toast fingers ora warm baguette. Excellent for a “warm up” after skiing or after working in the yard this time of the year. Serves 6. TEST es ARE you perplexed by the subtleties of pairing food and wine? Stemied at the difference benween a Svrah and a Shiraz? Pugzled by the vast array of Pinots? Perhaps tickets (for you, or for a wine lover on your Christmas list} to the 1999 Vancouver Playhouse International Wine Festival would be in order. The festival, in its 21st vear, runs April 12 ta 18, and carly bird uckets for the International Festival Tastings are on sale now. {n 1999, 140 wineries from 17 countries will gather in Vancouver to provide wine enthusiasts and novices with an opportunity to sample the CFUN 1410 alk-with Attitude: world’s greatest vintazes and savour food and wine matches by the region's top toques. At the International Festival Tastings, partici- pauing wineries will assemble under the sails of the Vancouver Trade & Convention Centre to pep the corks on more than 500 wines. The carly bird ticket: price, $45, is avadable unt Feb. 15, 1999. Tickets are available at TicketMaster oudets or charge-by-phone at 280- 4444. For a complete wine testival brochure call The Vancouver Playhouse Customer Service Office at 873-3311 or visit the website at —~ Deana Lancaster You're invited to join CFUN radio and broadcaster/author Gordon Stenner with special guests in person this Saturday, December Sth at Chapters Bookstore at 788 Robson Street. Gordon will be broadcasting his show, Stenner on Money, “live” from 9:30 to 11:00 am. Pick up a copy of Gordon’s best seller “Stenner on Mutual Funds” and have it __ personally autographed by Gordon after the _ show. Paid for in part by: The purpose of the Open House is to hear your comments about a Neighbourhood House 225 East 2nd Strest North Vancouver Info & Comments ¢ EMAIL: carol_evans@betransit.com PHONE: 540-3434 FAX: 540-3455 OR WRITE: Carol Community Relations Officer, BC Transit, 13401-108 Ave. UNDEE PAUTUAL FUNDS proposed bus activated traffic light on St. Davids at 3rd Street. BC Transit would like to install a traffic signal on 3rd Street at St. Davids Avenue and construct a new driveway from Norih Vancouver Transit Centre onto St. Davids Avenue. The troffic signal will anly be activated by south- @ bound buses from the Transit Centre on St. Davids Avenue. For your convenience, a pedestrian signal will also be installed for pedestrians crossing 3rd Street. The current two-way stop signs on St. Davids Avenue will remain for all non-transit vehicles. The intent of this traffic signal is to improve the traffic safety of this intersection while not adversely affecting the existing traffic flows in your neighbourhood. Please drop by the Open House, speak with BC Transit staff and eg id Exit “3rd Stree! Surrey, BC, V3T 518 complete a comment form.