Yea” ache in your kishen It was never really true that men make better professional cooks and chefs than women. For centuries women did net dead kitchen brigades because the opportunity was not there, The work was roo heavy: lifting pots and other heavy equipmien:. Abo, there were other essential chores in the home that had a natural priari- ty. The kitchens of today are different. here innovative and skillful women chefs in the province, often a the feading edge of nutritional and healthtul menu design. Kristina Godin is one such chet, governing the kitchen at the West Vancouver Yacht Club. She brings a wealth of cul- tural and gastronomic intla- ences from her unique back- ground. Bora to Russian par- ents in) Vancouver, her family roors reach ta) Northern Manchuria in China. Her parents, Eugenie and Anatole Zaitzett, soon atter arriving: on the West: Coast, established an import-export business dealings in Oriental Intigques, and unusual toad items. The passion lor dhe appreci- ation of fine enisine was nur- tured by her mother, Eugenie. Atan early age she was intro- duced to the best: Russian caviar, and exotic. foods ike Rangareo rail soup. It is to her that’ Kristina credits her understanding of quality food, innovative prepa- nition, and a sense of gastro- nomic zeal. The family joined the West Vancouver Yacht Club in 19: and are still members today, Some vears ago the club want: ed to expand the range of tood service and quality ro the mem- bers and was looking to employ a full time chef. Kristina had just returned trom a sojourn in New Zealand and was chosen asthe candidate with the “right stutt™ She and general: manager joseph Ennis shared a drive to cohance the tood service at the Club, to be the pride and enjoyment of evervone. Soon Kristina developed new ments, club events —- the rest is history. The past four years have witnessed a string oF culinary successes: weddings, VIEP. din ners and a dining roan with a pladinunt repuiaton, Chef Godin is a busy lady. She owarks with gyotakn (lapanese tish painting) in her spare rime, and loves to cook at home ~ especially with John, Jesse ain Sant. Hor credo is ilistranse ofa CORTE to the CEPOL of foo, “Cunsme as Tike a theworks display, nothing remaaas dt is ‘uit fete So mapid, ephemera tte he att are dozens of NEWS photo Cindy Goodman KRISTINA Godin, who governs the kitchen at the West Vancouver Yacht Club, relaxes in her home garden. She shares some of her favorite recipes with Chef Pokomandy for this week's A Chef in your Kitchen column. so let’s cat again real soon!” Her recipes are testimony to the appreciation of food at its finest. Enjov this tine dinner menu courtesy oof Chet Kristina Godin. Itisa great selection. Roszolnick 8 ¢. of chicken stock 1 farge bayleaf 1 medium onion chopped 2 medium carrots diced 4 small goctc cil) pickles sliced 3 Thsp. pickle juice ic. pearl barley 3 thin slices of lemon 16 oz. beef kidney salt and pepper te taste sour cream to garnish, about Ae. Method: Remove the kid nevs veins and chop to medium dice. Simmer in) water tor about E32 minutes --- or unul cooked. rinse well with) sold water. Setastde. [na soup pot, add the first eight ingredients Summer for 43 minutes. Add the kidnevs and heat to) just below boiling point. Check for flavor, add salt and) ground pepper if needed. Serve hat garnished with a dollop of sour cream, Fabulous Beef Tenderloin with Brie, on a bed of Shitake Mushrooms. 4-8 02. beef tenderloin steaks (demand the best) keep at roont temperature before grilling, rub with oil and coarse ground salt to taste 4+ strips of Brie cheese 1 thick ™ ple Pie Buy “> for SH 00 Reg. 4.25 Baked or Unbaked Westlynn Bakery 1799 LYNN VALLEY AD., LYNN VALLEY CENTRE | 985-1622 coarse fresh ground pepper To olb. shitake mushrooms sliced very thin, remove stems only if tough 4 large garlic cloves thinly sliced + oz. burter Method: heavy skillet, butter, heat untii trotha. Acad garlic slices and stir, add une Shitake mushrooms, Sauie until «ott, about teur mites Set aside, keep oem, Tn cast iron skifler heat a lithe oil unul verv hor. Adu steaks, brown sides about neo minutes on cach side. Mace naa preheated 450. oven tor about five minutes Place a brie slice on tap ofeach steak. Reep tn ooven une cheese starts tomedt. Serve hat on top oot the mushrooms. Select a large March 19 - Maret: 25:99 purin tos. of Wednesday March 18 Roasted Asparagus 20 spears of fresh asparagus er the better} olive oil coarse ground salt Method: Roast the aspara gus white the steids are am the over Snap off the woody ends of the asparagus, and place ont cookie sheet Rub with: alive oll, (pay attcation te the Ups so they don’t dry our) Cover fighth anh the course salt. Roast at 450) F tor 5 minutes They will be crunch, bricht green and oh se good! Arugula, Avocado and Papaya Salad 2 large bunches arugula trimmed, washed and crisped 2 papaya (medium firm) peeled, seeded and sliced 2 medium avocados peeled and siiced 1 small purple onion julienne sliced 4 ¢. chopped fresh basil 1998 — North Shore News — 27 Sclecta darge che oranuia, add the avon ados and ite aren, Poss with the dressing Piquant Japanese Vinaigrette Dressing Tog seasoned Japanese rice Vinegar ac. canola oil Tbsp. Dijon mustard Tbsp. granulated sugar Method: Whisk well --- ready to use. Serve this delight tal salad on chilled phates. Mango Gelato with fresh Strawberries and Sambuca liqueur } carton Mario's Alfonso Mango Gelato (sinfully deli- cious and fat free} 2 iced fresh strawberries 2 Tbsp. sugar Sambuca liqueur to taste Method: Combine liquetur. sugar and strawberries and let stand tor ene hour, Chill marti- ni glasses and: place in cach a] senop of gelato. tap with che strawberry mixture. Serves tonr, an, You'll Think We're Grate! With everything you'll need to prepare 1i, cook it, bake it and serve it. Too! 3 and Techniques Lid. The Store For Cooks 250 - 16th Street - West Vancouver: Tel: (604) 925-1835 Store Hours: Mon-Thurs 9-6 - Fri 9-9 + Sat 9-6 + Sun 12-5 DISCOU NTS 30-70% OFF. 14-29 MARCH ONLY Infianes to age TO. shoes “¢ runners atl sales final oy CAPILANOMALL - beside Au Coton