Keep it tasty and trouble-free, advises Beach Side Cafe chef Carol Chow - CUISINE SCENE ‘I! RECENTLY asked Execu- ‘tive Chef Carol Chow. of West . Vancouver’s and popular. Beach Side Cafe to create a summer picnic menu for. our readers. Chow’s menu features a chilled watercress soup, a succulent do- ahead lemon and _ rosemary roasted chicken, a grilled vegetable salad with herbed vinaigrette, and suggested take- alongs such as crusty bread, chill- ed white wine, and fresh seasonal ‘fruits for dessert. CHILLED WATERCRESS SOUP Garnish, if desired, with a sprig of watercress and a generous grinding of tlack pepper. Serves 4-6.- ‘1 onion, chopped —. 2 cloves garlic, peeled and minced 2 tbsp (30 mL) vegetable oil 3 cups (750 mL) chicken stock “2 Ib ($00 g) potatoes, peeled and diced - 1 cup (250 mi) whipping cream 2-3, bunches fresh watercress, coarsely chopped Salt and pepper Saute the onion and garlic in ‘vegetable oil until softened and pale golden in color, about five minutes. Add the chicken stock and dic- ed potatoes, and bring mixture to a simmer. Cook uncovered for about 25 minutes, until potatoes are tender and cooked through. Add cream and bring soup to a boil. Add. the watercress, and cook another five minutes. Strain the soup, reserving liquid and returning it to the soup pot. _ Puree the vegetable solids until very smooth in a food processor. Add puree to the reserved stock in pot. Simmer finished soup five minutes, and season to taste with salt and pepper. © Cool soup completely. Cover and chill at least four hours, or overnight. LEMON AND ROSEMARY ROASTED CHICKEN This savory roasted chicken is redolent with lemon, rosemary and garlic. Roast 24 hours ahead of time, coal, and chill overnight. Serve the chicken whole on a festive platter, and surround with the Grilled Vegetable Salad. Carve into slices, or cut into meaty portions with poultry shears ’ before serving. Serves 4-6. 1 4-Ib (2-kg) roasting chicken 2 whole lemons : 3 long sprigs fresh rosemary 6 garlic cloves, peeled and pressed Y% cup (60 mL) Dijon mustard Va cup (60 mL) olive oii Salt and pepper Remove half the needles from the rosemary sprigs, and place trendy NEWS photo Mika Wakefield OUR SUMMER picnic menu features a savory roast chicken flavored with lemon, rosemary and garlic. A grilled vegetable salad goes perfectly. All tableware courtesy Tools and Techniques, West Vancouver. needles under skin of chicken carefully. Quarter one of the lemons. Salt and pepper inside cavity of chicken, and add remaining rosemary sprigs and lemon quarters. Tie legs together with kitchen string. Zest and juice the remaining lemon. Combine the zest, juice, garlic, mustard and olive oil. Mix to a smooth paste. Brush mixture over outside of entire chicken. Place chicken on a rack inside a shallow roasting pan. Preheat oven to 400°F (200°C). Roast chicken approximately one hour, or until juices run clear when thickest part of thigh meat Rat Victoria’s y . y | MIDWEEK Sunday-Thursday singleldouble occupancy is pierced. Skin should be a deep goldex brown all over, and the leg should move easily when pressed down. Remove chicken from oven, and coo! completely. Cover and chill overnight. GRILLED VEGETABLE SALAD with HERBED VINAIGRETTE This casual grilled vegetable salad can be made with any type of squash, eggplants, peppers and seasonal garden vegetables. This combination is Chow’s favorite. If there is a barbecue at the picnic site, grill the vegetables be- fore serving, and toss with the ready-made vinaigrette. Serve at room temperature for world class hotel on the Inner Barbour WEEKEND Friday or Saturday single/double occupancy iValicd for leisture travel only © Excludes groups/tours Taxes not included © Subject to availability Rates are per night «© Thru July 15/93 WP WP GIP GP OCEAN POINTE RESORT ON TT HOE Li A_K HB OO U_K 43 SONGHEES ROAD, VICTORIA, B.C. V9A 673 TEL: (604) 360-5859 FAX: (604) 360-1041 RESERVATIONS: 1-800-667-4677 best flavor. Serves 4-6. 2 zucchini squash 1 large red onion t red pepper 1 yellow pepper 1 orange pepper 2 Japanese eggplants Olive oil Salt and pepper Slice the zucchini and eggplants on the diagonal into “-inch (1.2 cm) slices, Slice peppers into Yaths. Cut onion into 1-inch thick (2.5 cm) crescents. Toss cut vegetables with enough olive oil to coat lightly. Season with salt and pepper. CHEF CAROL Chow of -Beach . Side Cafe in West Vancov ver. Grill on a hot barbecue several minutes per side, turning with tongs. Grill just until crisp-tender and ‘nicely marked with grill lines. Set vegetables aside at they cook. Cool vegetables to barely warm. Toss with prepared vinaigrette to coat. Serve cool or at room temperature. HERBED VINAIGRETTE 3 tbsp (45 mL) white wine vinegar 1 tbsp (15 mL) Dijon mustard 2 tbsp (30 in) chopped fresh herbs (combination of rosemary, thyme, basil, oregano, parsley) Y cup (125 mL) olive oil Salt and pepper In a food processor combine the vinegar, mustard and herbs.. Pro- cess until smooth. With the motor running, add the. oil in a thin, steady stream. Dressing should be creamy and emulsified. Season to taste with salt and pepper. Use dressing at temperature. room Come to a FREE 90 minute LIFEPLAN/HEART SMART TOUR conducted by a Registered Dietitian, start- ing at one of these local Safeway stores: 2315 W. 4th. Ave, Vancouver 3410 Kingsway, Vancouver 1650 Marine Dr., W. Vancouver For tour information, call HEART AND STROKE FOUNDATION OF B.C. & YUKON 737-3413 HEART & STROKE FOUNDATION OF B.C & YUKON