Ragout de turbotin etlangoustines The grand national champion and _ national winner of the Wiser’s Deluxe Culinary Classic in the Fish/seafood category — is . Tadashi Katoh, Chef- Saucier at Le Reine Elizabeth in Montreal, for his recipe Ragout de Tur- botin et Langoustines, RAGOUT DE TURBOTIN ET LANGOUSTINES 18 pcs of turbot fillet, cut into 30 gr squares 18 pcs of scampi 18 pes of zucchini 18 pcs of celery 6 pcs of white lecks 36 pcs of extra fine green beans Note: the zucchini, celery, leeks, green beans, to be cooked in the fish stock QUESTION: I. have found this column helpful but where can | get more in- formation? Can you recommend a good book on nutrition? ANSWER: There are many excellent SOUrCES of nutrition information available throughout — the Province. Contact your local health unit for a copy of the “Directory of Community Nutrition Services”. The B.C. Council, P.O. Station E, Vancouver, B.C. VoM 4L1. provides a list of recommended nutrition books. The first book on the list, “The Family Guide to Better Food and Better Health” by Ronald Deutsch, is a helpful general guide. Ask for itat the library Nutrition Box 35141, 2 chopped shallots “720 ml Charles Heidsieck Champagne 220 ml fish stock 250 ml 35% cream 500 gr. unsalted butter. 1 tsp. lemon juice 3 tsp. fresh tomato cut into 4-cm cubes 3tsp. fresh chopped chervil (chopped parsley will do) Salt and pepper Preparation 1. Sweat the turbot and scampis in butter. 2. Season, add finely cut shallots. 3. Moisten with Charles Heidsicck Champagne and fish stock. Poach the fish for 4 minutes. Contact your local health unit or health department for copies of Canada’s Food Guide and its Handbook which explains how to in- terpret the Food Guide. The publicauon “Good Eating to Guard Your Heart" available from the same source, also has a great deal ..$8 aur specialty! Your home is probably your biggest asset. Why not improve on it with a lovely new kitchen? Our large showroom features many kitchan cabinet styles. 18% off cabinet units with complete kitchens tree estimates your North Shore kitchen centre a 4. Arrange the vegetables around the turbot and prawns in a pot or on a dish and cover with butter paper and keep warm. 5. Reduce the’ cooking liquid until almost dry and add cream. 6. Reduce liquid by half. the resulting -7, Make the sauce with the unsalted butter. 8. Salt and pepper to taste ‘and cover your creation with the sauce. 9. Crown this seafood preparation with some crushed tomato and some chopped chervil (Chopped parsley will do). Serve with boiled potatoes and a vegetable of your choice. Serves 6 persons. of information on good nutrition. Al nutrition publications from the health unit are free. Produced by the Nutrition Division of B.C. Ministry of Health. Co-ordinated Kitchens Ltd. 1376 Main.S\., North Van. in the Worth Shore Plaza For a free estimate with no ebligations, call 066-7615. “Lund& Edora is a new craft - in Canada.” says Joan Field- en, Bakery Council of Canada nutrition consultant. “It is the art of making artificial flowers with bread. The floral orna- ments created have surpris- ingly long lives in both struc- ture and colour. It is a tradi- tional pastime of Latin Americans, particularly Mex- icans, although it was popu- larized in Japan. “Luna Flora is gasy to learn and creativity is left to the imagination because there are no set pattterns or designs. The basic ingredient is ‘panda’ that is made from the leftover bread of the daily meals. With this panda, flowers like tulips, cherry boughs and hydran- geas can be created. “~ The panda itself. can be easily made in the home by combining one pound of white bread, crust removed and torn into fine crumbs, 5 ounces vinyl adhesive agent, | tablespoon cornstarch and a small amount of hand cream in a large bowl. They are mixed together, then kneaded for 30 minutes or until a smooth homogeneous elastic mass is formed. It is this dough-like mixture _ that, when dried, shaped and paint- ed. produces the beautiful flowers. “Colouring the flowers.” she continues, “is done with oil paints that are kneaded into the “dough” before form- ing the flowers, or brushed on the completed flower to touch it up. “When working with the panda, the consistency 1s im- portant. If allowed to get hard. alcoho! can be added. if Dinners from ‘6.5 Lunches from ‘*2.°° 121 E. 12th, N. Van ‘at Lose Ave 984-9595 | Page 19, January 21,1979 -Sunday News: ‘Grow’ your own Luna flora it is too soft, it must be left uncovered and exposed to the air until it reaches the right consistency. . “Shaping the flowers and leaves is done with a press, shaping rod, petal stand and leaf mold. The press or rolling Pin is used to flatten the panda so it can be shaped. Any shap- ing rod or chopstick can be used to form the petals and leaves of the flowers. The petals should be left todry on a petal stand, a plate with three hemispherical bulges. of on a small inverted bowl. Shaping the leaves is done by hand, but the mold is used to make the veins. A natural leaf will do the same job. “Pieces of wire are used t make the stems,” explains Joan Fielden. When making a bouquet, the single wired stems are wrapped together with floral tape which also hold the leaves. Tissue paper can be used to make them look more natural. Everyone on the North Shore could be reading your menu by 10 o'clock Sunday morning.. if it had been on this page. May we take your order now? - Call display advertising _ 980-0511 fy A PROMINENT VANCOUVER BUSINESSMAN TOLD eenee * you have one of the finest little restayrants in town; and your food: is unique for flavour and made the old Italian way: People’ Don’t Know What They’re Missing! He Was Talking About IL CAPPUCCINO The [Reat | tralian - Restaurant That Cuarteto ou Will Be Satisfied. 774 Denman St. (near Robson) 669-0545 Now Open For Lunch 12-3 Open 5:30 pm till 12:30 am (closed Mondays) 2% Parking in Rear Discover “The Black Sheep?” in North Vancouver "An old seven nights a week Monday thru Friday air conditioned L churns “Surroundings with heavenly