Enjoy a respite
from the rush

counter
culture

YOU'VE ventured
downtown recently for
some last-minute shop-
_ ping, and noticed the

rise in your biocd pres-
ste as you battled traf-
fic coming home.

. It doesn’t have to be that

There is a place on the
other side of the water which
Offers a welcome respite from

clogged downtown shopping

centres and even heavier Lions
Gate Bridge traffic.

Oritalia was one of many
restaurants to open in
Vancouver this year, and one

- of a few to make an immediate

_ impression. From dramatic

- ceilings to gently spiraling
Staircase, to perfectly tiled
floors, the room is an experi-
ence initself.. ;

: The food, created by chef
Tulian Bond, is something else.
For the holiday season he’s
prepared four price-fixe
Christmas menus, as well as a
sublime New Year’s Eve menu

‘think Sevruga Caviar and
Japanese Sweet Potato; a star-

“As promised, here are two

more book selections to pick ©

up for the food-lover.on your
giftlie

The B.C Food & Wine Yer -

2000 Annual, published by

” Wateslane Editions, $19.95.

selling locel cookbooks which
scattered throughout the
onths. You'll also find lists of.

Wood where to buy pungent,
creamy and delicious cheeies;,
-and pick up tips on the best '
beverages of each searon from
wine and bee:

Moore.

Rosengarten with Joel Dean
and Giorgio DeLuca,
Random House, $38.95.

OK, I admit it —- I had
never heard of Dean &
DeLuca before Felicity. As it
turns out it was a huge, albeit
unknown, gap in my food
education.

In i977 Joel Dean and
Giorgio DeLuca opened a
food store in New York's
SoHo district — then a grub-
by, run-down semi-industrial
neighbourhood. Balsamic
vinegar, sun-dried tomatoes,
jarred pesto — all the Italian
treats considered common-
place today were first import-
ed into the U.S. by Dean &
DeLuca. Then they invaded,
captured, and brought home
food from the rest of the glob-
al village. They were well
ahead of the gastronomic rev-
olution still taking place in
North America.

Now, says author David
Rosengarten, they want you to
learn to cook what you’ve
learned to eat. From Thai
Squid Salad to Spanish
Chickpea Soup; recipes for
panini and a huge section on
pizza and pasta; as well as
down-home favourites like
Mama's Chicken Soup and
Perfect Soft-and-Moist
Meatloaf, this book is truly'a
compendium of great eats.

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WE often have
company over the
Christmas holidays,
and food is always
part of our times
together, so it also
becomes part of the
memories.

One friend who lives
many miles away but vis-
its several times a year never likes to leave
without a new recipe to take home with
her. Since she started insisting on that
souvenir of her visits, I've found ’'m
always chailenged to dream up a new and
special treat so that she will. want to take
away the recipe and make it a part of her
repertoire too.

To me, the sharing of recipes is a vital
reminder of the important web that links
me with friends and family. My mom’s
physicat presence is no longer part of our
family’s special occasions, but her love of
good food and her creativity in the
kitchen live on in our home in the many
favorite recipes she shared over the years.
Many of them have become tradition on
special occasions so that she is still with
us when we celebrate, as well as at other
times,

We each have to create some new tra-
ditions in our families too.

Mom’s Shrimp Spread

I atways remember mom making this in
December when I was little, arid I carry
on the tradition. My copy of her recipe is
in her familiar handwriting, spattered
with brown stuff. It’s delicious on creck-
ers or stuffed in crisp little-appetizer cas-

2000 Pathfinder

# Alrcanditioning -

* Power windows
and locks

¢ Cruise contro!

part time 4wd system
* Power steering

anti theft system

+ AMAFMICD with
cassette

+ Kayless remote, -.

8 oz. cream cheese
4c. mayonnaise

1 Tbsp. white wine

% tsp. lemon juice

1 green onion

% tsp. worcerstershire
% tsp. salt

5 oz. shrimp

*

perfection

Soften cream cheese until
it’s at room temperature, or use whipped.
Beat it with mayonnaise, dry white wine,
lemon juice, minced green onion,
worcestershire sauce, and salt until thor-
oughly mixed.

Stir in a tin of canned, drained
shrimp, or a handful of fresh, carefully,
so you don’t mush them up too much.
Refrigerate for several hours before serv-
ing, so the flavours mellow. Reserve a
few shrimp to garnish the top, along
with a sprig of chives or a sprinkle of
chopped green onions.

Prawn-stuffed Mushroom Caps

Served on a small lettuce leaf as an appe-
tizer, this is a pretty and delicious lictle
treat to begin a special dinner.

6 large mushrooms

12 cooked prewns

3 Thsp. cream cheese

2 Thsp. swiss cheese

1 green onion

1 Thsp. fresh herbs

2 tsp. lemon juice

salt and pepper to taste

Coarsely chop prawns. Remeve ‘sterns
from mushrooms so there’s a cavity in

3.0L engine
*4 speed automatic

drivers seat

MUSHROOM cans stuffed with

prawns: a delicious hors d’oeuvre.

each to fill. Chop mushroom stems and
green onions finely with sprigs of fresh’
tarragon, thyme, parsley and lemon
balm. Substitute dried where fresh herbs
are not available. Soften cream cheese
with lemon juice and add half the grated
Swiss cheese. Mix in remaining ingredi-
eats and divide amongst the mushroom :
caps. Sprinkle the top of each with the
rest of the Swiss cheese. Cook in toaster
oven for 12 minutes at 200 C (400 F).
Serves 6.

Happy Holidays!

— If you have questions to ask or recipes

"to share, contact Phyl and Jude at: R.R. #2,

S. 27, C. 23, Penchland, B.C. VOH 1X0.

Keyless remote,
anti theft system
2 120 watt stereo, ©
’ CD/AM/FM cassette