C8 - Sunday, May 9, 1982 - North Shore News

A saucy little number

To pour over pasta

A nice letter from a man
who came to my _ night
course some years ago,
whiting of the pleasure he
now gets out of preparnng
good food for himself and
friends.

Apparently the letter was
imggered by an especially
sausfactory meal he'd made.
Starting with my old recipe
for spaghetti sauce (read on,
you may like It too!)

Prudently, he had
originally make up a good
lot. so he had a portion to
bnng out of the freezer,
which he heated up in a
saucepan with a little red
wine (nice touch) and a
spoonful of pesto. While the
pasta boiled and_ the
vegetables steamed, he ate
the salad he had dressed with
his own mix of oil and herbs.

Sometines it strikes me as
a bit penlous, trying to
launch a bunch of men on
seas of white = sauce,
mountains of cookie dough,
and a letter hke this one
sphces my mainbrace, or

whatever that thing 1s.
As for the spaghetti sauce,

the
kitchen

ranger

x

by Eleanor
Godley

there at least two you can
make without much effort,
both great. One is called a
“Mannara”’, and requires
only a couple of mashed
garlic cloves simmered untl
mellow in a few tbsp. of olive
oil, plus a can or two (well.
how many do you want to
feed?) of Italian-style
tomatoes allowed to “cook
down” in wt for an hour A
htule pesto, and presto!

The other one ts” very
quick, made nght in the pot
with the cooked and drained
pasta. While your hnguini or
fettucini is still really hot.
put a good chunk of butter in
with it,” followed by a
quarter-cup (60 mL! of
grated parmesan (more, if
you wish) and enough real
cream spooned in and stirred
about until you have a
heavenly creamy sauce
Some freshly ground black
pepper. and mamma mia!

For a meat sauce. some
like to prepare Iittle
meatballs, which, when
browned, are simmered ina

base like the “Mannara’.
Me. 1 prefer to brown
ground beef in hot oul which
has already entertained a
couple of garlic cloves and a
chopped onion. (For | lb. —
.23 kg — beef, 3 to 4 tbsp.
oil, 2 garlic cloves, one
medium onion.)

Once the meat’s added.
keep the heat up for
browning and stand by with
your fork to mash 1t into the
oul and sur about until it is
sort of crunchy.

Now your can(s) of tomato
sauce. or crushed tomatoes
and Worcestershire,
oregano and grated Par-

mesan. Sometimes a little
brown sugar is required
(taste it) and_= sliced

mushrooms are nice, along
with basil and parsley.

The longer you let it
simmer, the better, but lift
the hd occasionally to check
on hquid, adding wine or
water or Lomato juice to sult.

Taste frequently. Enjoy
sensuously. Luxuriate’ in
comphments.

Ferry food man wins award

James S. Engler, CFE
(Certified Food Executive),
Catering Superintendent
(N), B.C. Ferry Corporation
Ltd., based at the Horseshoe

Industry. Engler began his
career as a Cook. Baker &
Meat Cutter He was senior
Instructor and Department
Head at Malaspina College.

food

Bay Terminal, was named
the 1982 Food Executive ot
the Year by the Vancouver
Branch

Services

Canadian Food
Frecutives
Association at the 9 2nd

Annual Western Leaderstip

Night held at) the Four
Seasons Hotel April 20
Responsible for the

planning direction and

control oof Caternng and

Passenper Service ftacihties

mivolving Supervision ol
Some 1 400 employees
serving mn CROEOEAS of
1! OOo OOO passenpers
annually Engler has been
with BOO hermes since LY)
With some Vo years service
in the bom & Hospitality

Nanaimo
In 1964 Engler
the Chefs de © uisine

founded

Upper
Vancouver Island serving as
President until 19°30 Prior to
that he was Secretary The
Chefs Association Vic tora
from 19660 to 68 and was
Secretary Treasurer ( ana
dian Restaurant Assen tation
Nanaimo, $970 "2 He has
served on the Bxecutie of
the CRSEA

Branch

Vancouver
IO CR through pea.

SUNDAY

and is currently Ist) Vice-
President

Among the many high-
lights of his career, Engler.
at the request of Lieutenant-
Governor J]. Nicholson,
prepared and assisted at the
State Dinner at Government
House. Victoria, B.C. May
Ist. 197] in the presence of
Her Mayesty the Queen. His
Roval Highness the Prince
Phithp. Duke of Edinburgh
and Her Royal Highness The
Princess Anne E-ngler was
also cited by the Lieutenant
Crovernor for subsequent
State dinners he prepared
Congratulations also came
his way from Premier WR
Bennett for his contribution
to the success of the 22nd
Annual Premiers) Con
ference aboard the “Queen
of Prince Rupert in 19a

The award recognizes out
standing ability and con

tribution to the boodservice

SPECIALS

FRESH
Meart Cake

wlth tum decorated with plain buttercream

TODAY

Cre noese sponge splante «ll

ONLY 6 *?

Blach Forest © ahe

288 Pemberton
N. Van

980 7031

Meg MH oVS

Oscatssou's

ONLY 7”

vpen Sunday
fl 5pm

& Hospitality Industry. as
well as Community in-
volvement and service
within the Association as an
Actuve Member. Engler was
also recognized for his role
as Membership Chairman
increasing the membership
in the past two years to over
100 In 1980 he received the
Distinguished Service
Citation from the Vancouver
Branch

ros

Hamilton Jr.
Secondary School

June 11, 1982

Social: 7-9 p.m.
Dance: 7 p.m.

The School extends a cordial invitation to all ex-
students, teachers, non-teaching personnel, and
administrators. Come and visit the school and
renew old acquaintances. R S.V.P. by calling
Mrs A. Mennell, 988-3161, iocal 32, by June

Price alone does not represent the quality of a
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kitchen

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