ack to cool Tools and Techniques offer fall cooking classes SUMMER NOW seems to be officially over, and it’s back to school for all you enthusiastic cooks out there. Cooking classes, to be precise. And boy, are there a lot to choose from on our North Shore this fall. Cindy Evetts, owner of West Vancouver’s Tools and Techniques cookware store, has iined up an exciting roster of fall cooking classes with guest chefs. Classes are held in the store, with menus, recipes, lavish tastings of cach dish, and ap- propriate wines served — ail in- cluded. Classes are held evenings, and all who attend are entitled to a 10% break on selected cookware items in the store. A great bonus if you happen to spot that citrus zester or pudding basin you’ve been searching for! Eveti’s kick-off class showcases Philip Mitchell, chef-owner of Cafe Norte up in Edgemont Village in North Vancouver, on Thursday night, Sept. 23. Now is a chance for al! of us (1 will be attending too) to see this chef at work, in person. Mitchell’s class will feature sure-fire (the theme is chilis, after all!) recipes for a fabulous dinner party, Mexican-style. Easy do-able recipes, using seadily available ingredients. Edena CUISINE SCENE 1c. (250 mL) lemsn-lime soda, chilled Tec. (250 mL) cranberry juice Cracked ice cubes | 3 Thsp (45 mL) Triple Sec (orange liqueur) 1 EACH: aponle, orange, line Half-fill a large serving pitcher with cracked ice. . . && Classes are held in the store, with menus, recipes, and lavish tastings of each dish (included) 99 ' Dress coo! — some of his grub is hot stuff! Our chef was kind enough to sit down with me one recent sunny morning and create this special Indian Summer Brunch menu, just for my readers. To whet your ap- petito, and to celebrate summer’s end. To sign up for the class (repeated on Oct. 21), phone the nice staff over at Tools and Tech- niques at 925-1835. COOKING SCHOOL CALENDAR “Scheduled cooking classes this faii at Tools and Techniques in West Vancouver (250 - !6th St., 925-1835) range from Mexican with Philip Mitchell of Cafe Norte (Sept. 23 and Oct. 21), to Pacific Northwest with Karen Barnaby (Sept. 27 and Nov. 15), toa special innovative Thanksgiving menu fron: Chef Wolfgang von Wieser of ‘The Four Seasons (Sept. 29). Add hors d’oeuvres from Caren McSherry Valagao (Oct. 5), and Star Anise’s superstar chef Adam Busby (Oct. 18). ° Two guest stints from the Dubrulle French Culinary School highlight isctructor Margaret Chisholm ad a Tuscan menu (Nov. 1) and Chef Instructor Olivier Andreini with his new- wave L.A. Style menu (ov. 10). Mark your calendar now — and start cooking! SANGRIA : Kick off your Indian Summer Brunch with glass pitchers filled with this. iced Mexican Sangria punch, , Use either red or white wine, each with delicious results. Serve ice coid, in. tall stenimied glasses, being sure to serve some of the fruit in cach glass. Serves four. . ‘3 e. (750 mL) dry red OR white wine, cliiled _ te. (250 mL) Fresh orange juice Peel long strips of peel from the fruits. Dice the fruits. Add peel and fruits to pitcher, along with all remaining ingre- dients. Mix well, until icy cold. GUACAMOLE This popular dip of avocados is often called man’s butter’’ in Mexico. Seek out the. rough black-skin- ned Haas variety for its rich, nutty and buttery quality. Serve with crisp corn or flour tortilla chips, as a dip. Serves four. 4-5 ripe Haas avocados % ¢. (50 mL) minced white onion 4 ¢. (50 mL) minced green onion 3 Thsp (45 mL) fresh lime juice 2 Thsp (39 mL) minced fresh cilantro (Chinese parsley) V2 tsp (2 mL) sea salt (to taste) Ya tsp (2 mL} ground black pepper (to taste) % c. (175 mL) diced fresh tomato, seeded 2 Tbsp (30 mL) minced pickled jalapeno chili Scoop out halved avocados into a mixing bowl. Using a pastry cutter, chop avocado into a buttery smoothness, being careful to leave small chunks (do not puree). Add ali remaining ingredients, and mix well. Taste and correct for seasonings. Cover with plastic wrap tghtly, and. chill up to several hours be- fore serving, if desired. sALAPENO TUNA DIP Serve this spicy tuna dip with a ripe “poor _ basket of crisp corn chips or crackers, Philip Mitcheli adds a note: “To freshen store-bought tortilla chips, place on a cookie sheet ina 350°F (180°C) «oven for five minutes. They'll taste like they were just made!" Serves four, 2 184-p tins chunk drained 2 ¢. (500 mi) sour cream Y ec. (125 mL) minced ripe black olives Me. (125 mL) minced green fight tuna, onion ’Yoe onion ’% ¢. (125 mL) or less, minced pickled jalapeno slices (to taste; measured with pickling juices) Mash drained tuna well with a fork. Add all remaining ingre- dients, and mash well with a fork until incorporaied. Cover and let stand one hour in refrigerator to allow flavors to de- velop. Serve as suggested. CHILE CON QUESO Use this recipe as a warm dip for flour tortilla chips. Or use as a filling for muain-course quesadillas. Serves 4, Y% c. (60 mL) butter Yc. (125 mL) diced white onion Y ¢, (125 mL) diced canned roasted green chilis 16 oz, (500 g) cream cheese Y% ¢. (125 mL) light cream 1% c. 375 mL) shredded cheddar cheese 1 ¢. (250 mL) diced fresh tomato, seeded Melt butter in a saucepan over medium heat. Saute onion until softened, but not browned, Add all remaining ingredients, and continue to stir over medium heat until melted together and smooth. Serve warm as suggested. CHORIZO QUESADILLA Prepare the chili con queso (previous recipe) to have on hand to use as a quick filling for these chorizo-fiiled quesadillas. The cold sour cream, fresh cilantro, and red pepper jelly make perfect garnish and accom- paniments. A sure winner! Serves four. 4 8-inch (20 cm) flour tortillas 1 1%-cups (375 mi) chili con queso, chilled 4 links chorizo sausage, fried and erumbled Y% ce. (125 mL) chopped green onion : 2 © cheese 1c. (250 mL) sour cream Minced fresk cilantro Red pepper jelly Spread half the surface of each tortilla with the prepared chili con queso. Divide the chorizo sausage and green onions evenly over chili con queso. Add the jack cheese, and fold each tortilla over into a half-cir- cle. Fry each turnover over medium heat in a non-stick skillet in shallow vegetable oil until golden brown and puffy, and the cheese melts. Cut into wedges. Place on ser- ving platter. Garnish with sour cream, minced fresh cilantro, and serve red pepper jelly as an accompani- ment. (1225 mL) minced white (500 mL). shredded jack 100K0 CORRECTION NOTICE The Woolco Clearance Flyer inserted in today’s North Shore News, Page 1 should have read 50% off a huge selection of Ladies’, Men’s & Kids’ shirts, pants, co-ordinates, sweaters and accessories. (Shorts were not included.) We apologize for any in- convenience this may have caused our Woolco customers. re News - 37 NEWS photo Pau! McGrath PHILIP AND Linda Mitchell, chef-owners of Cafe No:te in North Vancouver, will teach a Mexican cookery class for entertaining at . Tools and Techniques cookware store in West Van on Thursday night, Sept. 23. Here they whet pariicipants’ appetites with their signature fruit-laced iced Sangria. nz. Edgemont Bhat & Queens 3 Edgemont Village, North Van { 983.9336 Ample parking & NIBLVD. } customer EDGEMO.