north shore news (2 ROOD Argentine wine has potential THE involvement of French winemakers like the Lurton Brothers, Jaques and Francois, has been transforming the Argentine wine industry recently, along the lines of the international suc- cess of the Chileans. While some of the bargain cabernets still have a clumsy rustic charm, many slightly pricier “reserva” versions already show wortd class char- acter. [ tricd this one over the holidays and was favourably moved. Gran Reserva 1996 Cabernet Sauvignon, Lurton $17.95 (Argentina) Big cassis/berry fruit against an assertive tannic back- Raisins fill cookies From page 29 1 ¢. dark raisins % ¢. granulated sugar 1 Tbsp. butter % c. water Method: First, prepare the filling. Place all ingredients into a saucepan and cook, stir- ring until thick. Remove from heat and cool. Now for the cookies. Cream the butter and the sugar. Sift together the flour and the baking powder, add the salt, if desired. Add the oats, mix. Now add the dry ingredients to the butter mass, alternating with the water. Mix Congratulations to Cymbol Wells who won the diamond necklace from Diamond Goldman Jewellers for writing this poem. john Moore / WINE SPOTS ground. Still a bit young and unsettled, as you'd expect from a three year old reserva. Time will teil, (it always docs), but this one should hit its stride in 2006 or there- abouts. The Bordeaux influ- ence is more obvious here than in the lower end of the fine; this is one to lay down and wait for it to hatch. Onc of the intcrest- ing things about the first decade or so of the new millen- the dough well. Retrigerate for 2 hours. Roll out on 2 floured board about %” thick, cut into 2” rounds. Bake in a prehvat- ed oven 350 F until golden brown, about 10 minutes. When out of the oven and cooled, spread a teaspoon of the raisin filling on one cookie and top with another. Dust with icing sugar. Should make about 2% dozen cookies. Sour cream cookies 3 c. pasty or cake flour 1 tsp. baking soda 1 tsp. cinnamon % tsp. ground cloves 4% tsp. ground nutme, X tsp. Found cardansom 4 tsp. in (or to taste) ke. ine 2c wien yellow brown sugar nian is going to be seeing how some of these emergent New World wines have developed with age. When the Chileans hit the market, traditionalists predicted, as they had with the Australians and Calfornians, chat their forward user-friendly style wouldn't have the legs to go the distance. They were torced to drink their words. My experience with laid down South American wines is limited by a lack of selt- restraint; North Shore Rescue Team — search-master Ron Royston has improved my edu- cation by pulling out old edi- tions of wines [ve recom- mended long after I've pillaged my own stash, but so far all indications are that nay-sayers berter look up recipes for crow in a red wine sauce. 2 eggs well beaten 1 tsp. vanilla % c. regular sour cream Method: Sift together the dry ingredients. Cream the marganne and the brown sugar until fluffy. Add the eggs and the vanilla, whisk well. Add the dry ingredients alter- nating with the sour cream, about 1 tablespoon cach at one time. Mix well. Preheat oven to 350 F. Have nwo large non-stick baking sheets ready, and drop dough from a tva- spoon, Bake 15 minutes. Cool on racks. Makes approximately three dozen cookies. — Send your questions on any culinary topics to: A Chef in Your Kitchen, PO Box. 18627, Delta B.C. V4K 4V7 or e-mail to: . 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