iEdena
Sheldon

‘ CUISINE SCENE

GET READY, get set, on
your mark all you amateur
cooks out there! A new tele-
vision show is set to debut
this fall, and you can be a
“part of it.

The Cooking Game will go into .

production next month, with noted
host Jurgen Gothe, of West
Vancouver, at front burner.

Who better to host the show than
: this commentater extraordinaire on
good food and good wine and great
-amusic.:(Gothe is host of CBC
Stereo” s Dise Drive cach after-
noon.) ,

The magazine- style entertain-
" ment show will be an actual game
show and culinary excursion, all
‘rolled up into one, with 26 episodes

to be shown across Canada.

Bach of the 30-minute shows

: “will pit non-professional cuoks and
chefs against each other, with noth-
‘ing more than a $60 food budget
(for a three-course menu to serve
four) and two hours'in which to pre-
_’ pare their entry. ; :

“2 A well-equipped kitchen will be
supplied. basics likes. spices. herbs
_and oils. and ‘each contestant is
“allowed to bring with them one spe-
cial piece of their own batterie de
~cuisine.’And, no pre- preparation
allowed! Contestants will receive
» prizes for their ‘participation:

-At season’s.end the best chef
“will receive a grand’ prize, courtesy
“of, Umberto Menghi, ‘an all-expense
paid 10-day trip to Umberto’s cnok-
‘ing school in Tuscany, Haly. :

i <T hope that | have \whetted your
cooking appetite. a. bit‘and perhaps
_even sparked a few of you to haul
‘out that favorite menu or recipe of
: yours that everyone seems to love.

Gothe told me. at the reception
‘last week to ‘antiounce this new
show, “If one contestant.does his

i In our B2-1A Your Beautiful
- Advantage flyer, Lace Jacket ,

with Skirt on page 25; Canvas.
Pants & Shoris on page 50
will be late - rainchecks will be
available at the store.
Lancome bonus on page 52 is
not exactly as pictured. '
In our B2-1 Home flyer,
Snowdrift Duvet on page 11
should have read “250z.
full/queen. Our reg, $225.
2902 king. Our reg. $250."

Platform pumps on page 34 . «. |

will be substituted at the store.
Sorry for any inconvenience
this may have caused.

e of

version of Beef Wellington all done
up in duvelles and puff pastry, and
the opposing contestant that week
does a great chili — | feel thac l
have the honest discern to judge

‘which one actually fas been carried

out the best. And that would nat
necessarily go in favor of the fanci-
er beef dish.”

So, fair enough. Here’s how vou
can enter. Just send a sample menu
(three courses) and a letter stating
why you would like lo appear on
the shaw to: ‘The Cooking Game.
3385 West dth Ave. Vancouver,
B.C. V6R ING. H you wish to
receive an official entry form,
phone 739-4461 or fax 730-4462.

Production and taping begins
this month, so get your entries and
suggested menus in right away.

Ludwig von Beethoven once
said “only the pure of heart can
make good soup.” Well, Gothe's
almost-Lebanese tomato soup is
pretty good.

And that goes for his creative
spaghetti pic too. which he promis-
es is “great cold between two slices
of bread” the next day.

The added personal cooking
notes within the recipes are from
Gothe.

So here’s to Gathe, to BCTV

~ and the producers -- who are final-

ly. giving all of us food-crazed
cooks out there a show to follow
and look forward to. Sort of our
own Star Search for caoks! .

Enter!

“SORT OF LEBANESE”
TOMATO SOUP

Gothe shared this family favorite
recipe with me — one that he cooks
himself!

He says it is “hearty, tasty, fast
and fresh and even better with your
own tomatoes ripe from the garden.
but very good with 2 can of Italian
Romas, too!”

Serves 4.

{ Tbsp, (£5 mL) olive oif

2 Tbsp. (30 mL) butter (“I always
cook with unsalted.”) :

1 good-sized onion, peeled and

‘thinly sliced .

2 cloves garlic, finely minced
Salt and pepper, as needed

A really big, really ripe tomatoes,

chopped (‘Peel and seed if you
.: like — Vnever bothe.”)
OR (16-02. plus tin of Italian

tomatoes, chopped ‘

, 2% ¢. (625 mL) hot beef broth

14 ¢. (375 mL) hat water
2c. (500 mi) packed shredded
escarole (“Super Valu in Park

EDGEMONT VILLAGE
Comer of Edgemont Biva. + Queens

the ga

Royal has it or use any other
bitter lettuce, but never, ever
iceberg!*)

%¢. (125 mL) tiniest pasta (‘Such
as acini di pepe, or stellini but
nothing larger than orzo.)

Juice of 1 lemon (“Maybe a bit
more.”

Tbsp. (30 mL) fresh mint

leaves, chopped (“Use 1 tspJ/5

mL dried ina pinch if you

can't find fresh.)

Heat the oi and butter together
ina big soup pot. Add the onion
and garlic, and salt and pepper to
laste.

Saute andl onions are softened.
Stir in the tomatoes. and simmer 5
or @ minutes, mashing the tomatoes
with a big wooden spoon.

Add the hot broth and water.
stir,.and add the
soup 20 minutes.

Add the pasta, and cook 5 min-
utes (“pasta will continue cooking
in the hot soup, so don’t over cook
at this point’).

Add the lemon juice (to taste)
and the mint. Simmer saup just to

heat juice through (a minute, not,

much more”).
Stir well,
bowls,
Serve piping hot, with really
crusty bread and sweet butter.

and tadle into big

SPAGHETTI PIE

This recipe is a favorite one of
Colette's, the youngest member of
the Gothe-Williams household,

“Itis a cross between a frittata
and a pasta pic.

“Lused to do this in a fry pan
until | dropped one too many on the
kitchen floor (untike Julia Child's
chicken, you can't really pick it
up!) during the fipping-stage. So
now I do it in the oven.”

Makes 1.

Big handful of spaghetti

Salted boiling water

4¢. (50 mL) unsalted butter

1c. (250 mL) or more shredded
parrots ,

1 onion, peeled and chopped

1 clove garlic, minced

4c. (125 mb} shredded Parmesan —

(“Don't use the
kind, buy a block.)
3 egys, beaten
Salt and freshly ground black
pepper
’e. 25 mL) shredded cheddar
(“Or combine pat cheddar
and half asiago.”)
Chopped parsley
Cook the spaghetti in salted boil-
ing water until, al dente. Drain and

powdered

lettuce. Simmer,

. . _ NEWS photo Terry Poters

NEW THIS fall on BCTV will be The Cooking Game Show host:
ed by West Vancouver’s Jurgen Gothe. You can be a part of it

by entering your favorite menu.

rinse well under cold water. Set
drained pasta aside ina big mixing
bow!

Heat the butter over medium
heat in a frying pan.

Add the carrots, onion and gar-

Hie. Saute 5-7 minutes uatil soft-

ened. ;
Add sautced vegetables to the

‘spaghetti in. bowl, adding all the

butter as well. Add the Parmesan
and beaten eggs, and mix well to
combine. Season to taste with salt
and black pepper. : :

Press mixture into a greased 9°

(23 cm) pie pan.

Bake pie in a pre-heated 350°F
(180°C ) oven, on the centre rack,
for 20 minutes. .

Take pie out of oven ‘and sprin-
kle with cheddar.

Return pie to oven for another 5-
10 minutes, or untit bubbly and
starting to brown.

Remove from oven. Sprinkle on
lots of fresh parsicy. Cut into
wedges, and serve

Colette adds, “Eliminate the gar
lic. onion and parsicy (if you're a
kid) and it’s even better!”

_ MAKE YOUR OWN

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