" ERE WE’VE gone and grandly invited the
whole world to visit us next year, and

added depth to the brash by signing the

invitation ‘‘the world in a city”’

will spread the sunshine over
our great’ setting, but on the
room-and-board: front we’ re
on our: own: You ask some-
one ‘about: his’ last . holiday,
he’ll tell you in detail about

A’ good stew boasts tender

‘chunks: of meat, vegetables
oithat “retain ‘their own

character,’ and “the most
‘delectable gravy imaginable.
All it: requires is the correct
cooking. time and the’ right
combination of ingredients.

It doesn’t matter how busy
d hectic:your-daily routine

is, simple. appliances such vas
a pressure cooker make beef
stew possible any day of the
week. This appliance is
energy efficient, convenient,
and will save you time. Beef
stew can be pressure cooked
in just 15 minutes.

‘ The thrifty consumer
knows when. buying beef it
pays to select cuts of meat
with a particular cooking
method in mind. Pressure
cooking offers excelient value

* since less expensive cuts can

be used. To prepare your
favorite stews, you can pur-
chase convenient, precut
‘stewing beef"’.

“Uf your schedule allows,
~ you can save even further by
‘cutting your own = stewing

meat at home. Look for
“specials”? on. short rib or
cross rib roasts, blade roasts

; Uhad better be good. We:
have to hopé-Mother Nature |

. Phew.

Our town provides an
almost infinite number of
places where you can take
your uncle Joc, whether he’s
from Aden or Osaka or

the kitchen ranger

by Eleanor Godley

what he had to eat. He'll

describe his accommodation,
‘but he'll dwell on the food.

Ali the ski runs and whale
pools and dragon dances in
the world won’t make up for
tough beef and soggy dim
sum.

‘rush- h

-FOR. “CONVENIENCE,
_.é€conomy, and nutrition
“nothing surpasses hearty beef
7.» stew’ Warming and delicious,
~ homemade stews are especial- :
ly Welcome on these. raw chil- ”
_ ly days.-;

or steaks,. or round steaks.

Cut the meat into ‘about 2.5

cm (l-inch) cubes. Trim off

call excess fat. You can expect

one pound (500g) of boneless
beef to give 2 to 3 servings.
In terms of nutrition it’s

important to remember the.

less tender cuts of beef are
equal in‘ food’ value to the
tender cuts. Beef isan impor-
tant source of. high: quality
protein and iron as well as a
good source-of B vitamins
and minerals.

When preparing ‘eel s stew
‘in a Pressure coo

portant to remember: Sear
the meat on all sides in hot
fat before cooking. This im-
proves the color, flavor and
retention of juices. Check the
cooker after all the ingre-
dients have been added. It
should never be more than
two-thirds full. Begin coun-
ting the cooking time im-
mediately after 15 pounds of
pressure has been reached
and the regulator begins to
rock. At the same time, lower
the heat of the burner using
just enough heat to maintain
pressure during cooking.

HEARTY MAPLE STEW
50 mL (4 cup flour
5 mL (1 tsp.) salt
2 mL (4 tsp.) ground
zinger
Em (4 tsp.) partie
powder

Medicine Hat, and there are
oodies of ‘*nice places"
where Aunt Maude will be
happy. But what about the
moguls? What about the
potentates? The chaps with
the entourages and the
champagne tastes? (and in-

cidentally, the money). Well,
truly, we have nothing to
apologize for.

Twice this past week I’ve
been invited to check out the
fiesh-pots, thanks to you.
Once as an ‘‘Honorary High
Ruler"; invited to vet the
menu for the annual High
Riggers banquet in the
Timber Club dining-room in
the Hotel. Vancouver. -Like
me, you maybe think of log-
gers, you think of cautked
boots and windbreakers?

Well nowadays, baby, it’s
ultra suede and _ alligators.

“It’s also Terrine of Pheas-

ant, and Lobster stuffed into
Savoy Cabbage.
Pichier, one of the gold
medal group from the Inter-
national competition last
year, is the hotel’s executive
chef» and everything he of-
fered bore the stamp of a

Gerhard.

Let's impress with out

master. ‘The wines were
various and lovely, and the
table service impeccable.
They've moved a long way
past the rye-and-ginger days.

Then last Tuesday 1
shared the crush at the
‘*topping-off’’ ceremony
that officially introduced the
new Medidien Hotel to the
downtown scene. Don’t try
to make a reservation, it's
not finished yet, but when it
is, it, wil! be another world-
class attraction. Michel
Clevelin, who. has been
‘engaged to rule the eventual
kitchens, was working
against. the difficulties of
producing a food spectacle
in the midst of 3 construc-
tion site, but it didn’t show.
in the elegant array of pates,
salads, cheese and breads,
“topped off” with Crepes
Suzette.

our beef stew |

1 mL (% tsp.) pepper
1 kg (2 Ibs) stew beef cut
into 2.5 cm (f-inch)
cubes
45 mL (3 tbsp.) oil ,
‘L.can (540 mL/19 0z.)
stewed tomatoes
2 medium onions, sliced
250 mL (1 cup) water
125 mL (¥2 cup) dry red or
“"* gooking wine
50 mL (% cup) maple syrup
750 mL (3 cups) potato
chunks.
500 mL (2 cups) carrot
‘chunks :
250 mL (1 cup) cele:

Heat oil in pressure
cooker. Combine flour and
seasonings in plastic bag.
Add beef and shake to coat
beef with flour. Brown meat
in hot oil. Add tomatoes,
onion, water, wine, maple
syrup and: vegetables. Close
cover securely. Place pressure
regulator on vent pipe. Cook
15 minutes. Cool pressure
cooker at) once. Thicken
gravy if desired. Makes 6
servings.

BEEF STEW 'N

NUTMEG DUMPLINGS

tke @ tbs.) beef, cut into

2.5 em (J-inch) pieces
15 mL (ft thsp.} cooking oil

1 clove garlic; cut in half
375 mL (142 cups) water

1 mE (4% tsp.) thyme

§ mL (%4 tsp.) pepper

2 bay leaves ,
250 mL (1 cup) cut

ate

Donor telepnee vete

“thyme,.

lices *..

” green beans
250 mL (1 cup) peas
2 onions, chopped
Heat pressure cooker. Add

" oily brown beef and garlic.

Remove garlic.. Stir i in water,
pepper and bay
leaves.. Close cover securely.
Place pressure regulator on
‘vent pipe. Cook" 15 minutes.
Coo! pressure cooker at once.
Remove bay leaves. Stir in
vegetables. -

For Dumplings: Use 250

“Somb dl cup) packaged biscuit

’

rt Cee Pere ee eee ee ee ed

mix following dumpling :
recipe and adding 2 mL (4% ~
tsp.) nutmeg.- Drop Turok 9

ings from tablespoon onto:.

bubbling stew. Remove: seal
ing ring from cover. Place
cover loosely on . pressure ;
cooker without pressure.

regulator. Steam 15 minutes...

Makes 6 to 8 servings.

“CLASSIFIED
986-6222

Cuisine. Dance. Song. Art. |

The Westin Bayshore is henoured to present a journey
to Japan, Monday. February 25th through

Saturday, March 9th,

Experience this culinary and cultural spectacle featuring a
sumptuous Japanese Food Festival Menu with Sushi Bar
from 5 p.m. to 10 p.m. in the Garden Restaurant,
performances of the Otowa Japanese Dance Group:
Sakura Singers and koto players from the Koto Ensemble
of Greater Vancouver. Your journey will be enhanced with
exquisite displays of works from Japanese artisans that
include wood block prints, hand-painted silks, ceramics,

Ikebana, Origami and kites.
Plan your journey to Japan today by calling the
Garden Restaurant for reserve ions, 682-3377.

THE WESTIN BAYSHORE

Vancouver
1GOL West Georgia Street

37 - Sunday, March 3, 1985 - North Shore News

When I talked with Chef
Clavelin, it
rigidities to hear him say
that his pates had all been
made after recipes in the old
style, dated 1903. Chopped
and mixed and seasoned in a
laborious but loving way.
Some were jellied, some
were glazed, some were en
croute, but all were substan-
tial and excellent.

As for “topping off’, 1
had expected to be standing
on the roof watching some
expert with a trowel. In-
stead, the climax we were
waiting for was signalled by
the lowering, from the 20th
floor, of a six-foot tall ice-
carving of a bottle of French
champagne!

HOME FURNISHINGS

-Warehouse/Showroom
OPEN TO THE PUBLIG
(2 blks, behind the Avalon)
at (Ore Roosevelt Cres., N.Van."

1254 Sin 980-8738

warmed my‘

mee f