Knowledge

Edena
Sheldon

CUISINE SCENE
TAKE NOTE ail you cooks

(and wanna-be cooks) out
there!

‘World-renowned chef and
instructor Anne Willan has been
cooking up a storin and we are the
lucky viewers who get to see the

: TV series first, +:

For the next 26 weeks, each
Saturday at:7:30 p.m., tune in to the
Knowledge Network (Cable 5 on
the North Shore) for a complete
cooking course like no other.

The savvy and much-respected
San Francisco-bised producer:
Marjorie Poore, who came to
Vancouver during January and ©
February, added a lot of terrific |

B.C. help to her. world-class crew
and set up a kitchen-set extraordi-
“naire.at the’state-of-the-art studios
~ of the Knowledge Network in
‘Burnaby. wt

British- born Willan j is much
respected i in North America, Britain
and Europe. She is one of the most
sought-after cookbook authors and.
teachers on both sides of the’:

_ Atlantic. And with good reason.
, She is founder of the prestigious
a La Varenne cooking school on the |
- stunning, !7th-century Chateau du
_ Fey in Burgundy, France, where
"enthusiasts trek to attend her profes-
: sional classes. ”
2 Willan is also’a prolific write,
‘whose cookbooks (I have all of ©
- them) have been translatéd into
eight languages. The bible of practi-
‘eal cookery is her renowned La
” Varenne Practique, a must for any
serious cook.
She has served as president of.
the International Association of":

Culinary Professionals and has been
~ snamed to. Who's Who of cooking i in.

America. 9

_,¢ Willan also teaches | in the U.S,
“at the Greenbrier resort in West

Virginia three months of the year.

J met with her fast month during |

the final week of tuping of this TV
series. I sat in the control room and
: watched the cracker-jack team work

their magic, with Willan on set ina
beautiful studio kitchen done just
for the show.

It is a set that brings oohs and
aahs as people enter.

Saffron-colored walls, hand-
painted crockery plates, top of the
line kitchen equipment — and the |

Fabric clearance from
Rofl ends

Remnants at throw away prices

Lonsdal Banik of

4 Montreal

54° /meter
$1°%/meter

star herself, centre stage, sharing
her secrets with us as she guides us
through recipe after recipe.

‘Tip after tip. such as haw to peel
a tomato or pear in seconds, bow to
keep that bow! from rocking while
you whisk a vinaigrette, how to
keep that vibrant color in red cab-
bage, how to make pasta by hand.

All of this is guaranteed to make
all of us better couks, which is the
idea, Willan’s most current series of
books are called Look And Cook,
and this series is based on the step-
by-step format,

Willan’s way of teaching will
win new fans, She is destined to
become at household name fike Julia
Child is,

And with Willan's insightful
approach to cooking, approachable
warm style, and engaging personali-
ty, we will all be better cooks come
this fall!

Willan was kind enough to share
several recipes from her serics with
me, for you. You will note that it is
the altentian to step-by-step detail
that makes all the difference, as
seen in the Look And Caok books’
trademark style.

Ona friendlier note, Willan
endeared herself to me over Junch

‘one day last month. With her busy

schedule, travelling over the world
for lectures, cooking demonstra-..
tions, teaching both in the U.S. and
France, etc. — Tasked her “where
home was.”

Her warm and engaging reply
came after a moment’s time.

Why; where the dog is, | sup-

.pose. And that would be at our

Chateau in France.” Reason
enough, in my book, to endorse this

- lovely lady as one of the treasures

of my year.

Besides, all of my books by
Willan now have a personal inscrip-
tion written in them. They are ona
special shelf, indeed.

“Merci, Anne.

RED CABBAGE AND BACON
‘SALAD WITH BLUE CHEESE

A delightful first course for a
winter menu, or a nice luncheon for

‘ four. Willan especially likes the

nice contrast in taste, texture and
color of the vibrant peppery red
cabbage, the crunchy smoked

_ bacon, the salty blue cheese and the
-_ crisp greens.

The humble cabbage never tast-
ed so good! Serves 4-6,
4 head red cabbage (about 14
ibs./750 g.)
’%e. (50 mL) red wine vinegar

. 2 qts. (2 L) boiling water

% ce. (50 mL) red wine vinegar .

1 Tbsp. (15 mL) Dijon-style mus-
tard |

Salt and freshiy ground black
pepper

%e. (175 mL) olive oil

I smali head romaine lettuce

3 02.(100 g.) blue cheese

4 Ab. (250 g.) thick-cut bacon

slices

Cut cabbage half into two
wedges (quarters). Cut out and dis-
ecard the heavy core and stem-end.
Discard any wilted outer teaves.

Using a sharp chefs knife, fine-
ly shred the cabbage cross-wise
thinly, discarding any thick ribs.
Transfer all of the shredded cab-
bage toa large mixing bowl.

Heat the % cup (S50 mL) vinegar
to boiling ina small saucepan.
Immediately pour over the cabbage,
tossing until cabbage is thoroughly
coated (cabbage will turn a brilliant
magenta color after tossing with the
hot vinegar),

Pour the boiling water over the
cabbage, Let stand 3-4 minutes
until slightly softened.

Drain cabbage thoroughly in a
colander, Return drained cabbage to
bowl.

Meanwhile, prepare a vinaigrette
by whisking together the remaining
red wine vinegar, mustard, salt and
pepper until smooth. Slowly pour
oil in’a steady stream, whisking
constantly, until dressing is emulsi-
fied and thickened.

Taste for seasoning. Toss the
cabbage with enough of the vinai-
grette to coat. Caver bowl, and mar-
inate one to two hours.

Prepare remaining ingredients.

Twist roct-end off romaine.
Discard any wilted leaves. Wash
and drain Jeaves well. Stack lettuce
leaves, roll up quite tightly, and
slice crosswise into wide strips.

Crumble the blue cheese into a
small bowl with your fingers, mak-
ing sure pieces are not too small,

_ About 10 minutes before serving
salad, stack the bacon slices and cut
crosswise into strips. Coak bacon in
a fry pan until crisp and fat is ren-
dered (melted), about five minutes.

To serve the salad, spoon the hot |

crispy bacon and pan juices over
the marinated cabbage, reserving
some bacon for garnish. Toss salad
to coat.

Arrange ‘a bed of shredded
romaine onto plates (or one large
platter). Spoon any remaining vinai-
grette over greens to coat lightly.
Mound the cabbage salad in centre.

Top salads with crumbled blue
cheese, and crisp bacon garnish.
Serve at once.

GREEN CABBAGE, WALNUT
AND BACON SALAD

A. delightful) variation © to
Willan’s red cabbage version —

and equally delicious! Green cab--

bage replaces the red and walnuts
add the texture and interest.

Refer to the previous recipe for
basic instructions, with these
changes:

Make the vinaigrette, substitut-
ing half walnut oil and half veg-
etable oil for the olive oil.

Omit the blue cheese.

Shred 4 head green cabbage as
directed, omitting the hot vinegar
step.

Coarsely chop 4c. (175 mL)
toasted walnut halves, reserving
some halves for garnish if desired.

Combine the cabbage, walnuts
and toss with the vinaigrette.

Prepare bacon and pour over
salad with the pan juices.

Toss, serve on bed of shredded
romaine, and garnish with reserved

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.. NEWS photo Mike Woakotleld

ACCLAIMED CHEF Anne Willan presents. an innovative red
cabbage salad on her new 26-part television series premiering
this Saturday night on the Knowledge, Network at 7: 30 Pe m.

Don’t miss it!

“walnut halves. Serve at once.

‘

ASPARAGUS VINAIGRETTE

Fresh asparagus season is here
— ant Willan's wonderful version
is cause for simple celebration.
Serve as a first course for a spring
dinner menu or serve as a luncheon
dish ail on its own. Serves 4-6.

2 Ibs, (1 kg) fresh asparagus

3 Tbsp. (45 mL) sherry vinegar.
1 tsp. (5 mL) Dijon-style mustard
Sait and freshly ground black

pepper 7
%e. (75 mL) safflower oil
2 shallots, finely minced just

before using
1 hard-cooked egg, shelled

Trim the fresh asparagus, strip-

EDGEMONT VILLAGE
Corner of Edgemont Blvd. + Queens

ping away. any. tough-outer skin (if «
necessary). Trim off. woody ends :
and discard.

Tie asparagus into four bundles
(for eusy handling) using kiteh: en
string.

Bring Jarge saucepan of salted

water to a boil. Simmer asparagus

uncovered until just tender when
pierced witli'a knife tip, about five
to seven minutes." |.

Drain asparagus and rinse with
cold water. Then drain again thor-
oughly. -

Meanwhile, prepare a vinaigrette .

by whisking together the vinegar,”
mustard, salt and pepper. Slowly
pour oil ia a steady stream, whisk-
ing constantly, until dressing is

See Bundle page 43

983-9330

We reserve the right tu limit quantities, Prices in effect from Wed., Mar.9~Tues., Mar. 15 [94