Fresh, innovative ideas from chef Rodney Butters

ABOUT A month ago, I received a friendly call from the
editorial department at the North Shore News. ‘‘Come by
and pick up a wonderful harvesi basket that just arrived
for you,’’ the enthusiasiic voice announced. So I dropped
_ what I was doing (making green tomato chutney) and head-

ed east.

Well, talk about presentation to
make one stop and take notice!
The folks over at the Pacific Pal-
isades Hotel’s Monterey Lounge
and Grill really know how to do
it! .
Introducing their new executive

chef, Rodney Butters, with a’ great

kickoff. dinner featuring his
harvest menu was the focus.

The basket, by the way, was
filled’ with apples, pears, home-
made oatmeal: and chocolate
cookies, jars of sun-dried cherry
chutney, the chef’s
vinaigrette, and a lovely invitation
—. all nestled in--harvest-themed
straw and wheat. ;

!.was unable to attend that din-
ner, but met with Chef Butters the
following week to share some of
chis fresh, innovative dishes and
‘ideas with you. ;

He graciously shared his recipes
from the dinner I missed, to share

> with you.

Butters comes from a_ recent
stint up at the Chateau Whistler,
after cooking at the Four Seasons
Vancouver, Toronto,
"prestigious establishments.

He uses our West, Coast bounty ‘
-to the best advantage with his -

‘classical training. And what: ‘dishes
-, they are!

‘Now that fall. is definitely here,

thoughts turn natui rally to’ com-
forting, nutritious, warming
“dishes. No ‘one is more en-
« thusiastic than Butters.
“;Gotover to the. Monterey
- Lounge’ and Grill and sample his
‘menu ... or get into the kitchen
and try some of his recipes.
Either way, you’re a winner!
CBEF BUTTERS’ |
DOUBLE CHOCGLATE
MASHED POTATO BRIGCHE
_ Butters prepares this new take
on brioche in individual fluted
“moulds. (available in cookware
- shops) for beautiful presentation.
“Use porcelain’ ramekins if
“moulds are not. available. Makes
four 4"’, (10 cm) brioche.
5 02. (156 2) bittersweet chocolate,
. broken in picces .
-1:Tbsp. (15 mb) instant coffee
* granules
“3 Thsp. (45 mL) Amaretto liqurur
Yae.(125 mL) butter
: 4 large eggs, separated
Y. ¢. (125 mL) granulated sugar
1c. (250 mL) mashed potatoes
.¥.e. (125 mL) finely ground al-
monds

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. formerly of Jeanne Dorse)
invite you to their New Store’
Thick Terry Robes, Nighties
& much more:
November Special Bonus
Free Draw by Triumph
Bra & Brief Set
Value $78.00

own.

and other .

‘ground almonds,

CUISINE SCENE |

Pinch satt °) i
Yc. (125 mL) chocetate chips

Melt the chocolate, instant .cof-
fee, liqueur and butter in a double
boiler set over (not touching)
simmering water. i

Beat the egg yolks until
thickened and creamy. Add the
chocolate mixture, whisking in
until blended.

Add the mashed potatoes and
combining
thoroughly. :

In-a separate bowl, beat the egg
whites until stiff, but not dry.

Carefully fold the egg whites
and the chocolate chips into the
batter.

Preheat oven to 350°F (180°C).

Have ready four buttered 4"? (10
em} brioche moulds. Pour batter
into moulds, and place on a bak-
ing sheet.

Bake in heated oven about 30
minutes. Remove brioche from
oven and let stand 5-10 minutes.

Unmould each brioche onto
centre of large dessert plate. Serve
surrounded by cooled almond car-
amel sauce.

ALMOND CARAMEL SAUCE:

% ¢c. (150 mL) granulated sugar

Ve ec. (50 mL) water ay
VY c. (125 mL) whipping cream

4 Thsp. (50 mL) toasted slivered
or sticed almonds (toast nuts in a
325°F/160°C , oven 8-12 minutes
until pale golden; cool)

Dissolve the sugar and water in

_a heavy stainless steel or enameled

saucepan. Caramelize the mixture,
watching carefully, over medium
heat until golden brown.

Heat the cream and add it all at
once to the caramel. Stir to com-
bine thoroughly.

Remove the caramel sauce from
heat. Stir in the toasted almonds.
Cool sauce. Refrigerate'until ready
to‘serve,

Sauce will keep up to one week,
refrigerated.

GOAT CHEESE, GRILLED

EGGPLANT AND LETTUCE

- OM FOCACCIA:

', With everyone’s eye towards

these days, Butters’ colorful ren-*
dition of a great lunch sandwich is:

astunner, -

One of. the restaurant’s most
popular items (you*H see why), the
dish is garnished - with. colorful
root vegetable chips on the side.

Serves 4,

Patina Caesar salad dressing

Y% c. (50 mL) vegetable oil
t shot Worcestershire sauce
1 shot Tabasco sauce

Juice from 1 lemon

Salt and pepper

OOPS... a- salad with no-
dressing! We apologize, with a
bit of egg on'our face., :
We dropped the dressing
recipe from fast week’s Cuisine
Scene column for Chef An-
dreini’s Caesar salad Patina-
style. :
Here is the dressing for that
great salad.

| garlic clove, peefed and minc-
e

lanchoyvy fillet, minced

1 egg yolk, room temperature

1 tsp. (5 mL) Dijon mustard

1 Tbsp. (15 mL) red wine
vinegar

Ye. (0 mL) olive oil

Gourmet

Purveyors

In a) medium

“bowl, mash
together the’ garlic and anchovy
to a paste.

Beat, in the ‘egg yolk and
mustard until creamy.

Wisk in the vinegar, and
then begin adding the oils very
slowly in a thin stream.

Add - the remaining | ingre-
dients to dressing. oo

Season with: salt and pepper
(0 taste,

Meats

of.

ALBERTA GRAIN-FED BEEF
ORGANIC BEEF # FREE-RANGE EGGS
MEDICATION-FREE CHICKEN

MARYSVILLE

PIES ¢ GOURMET PASTA

WAL WINES # AVALON MILK ¥

HONPEMAD IE

ADDITIVE

V-FREE SAUSAGE

Come & enjoy Personal Village Attention

IN EDGEMON’

P VILLAGE

3109 Edgemont Boulevard

N. Vancouver,  B. C. C Tuc!

Sat) “el: 988-6328

rae

EOxS

7

done the old-fashioned way.”

“NTHIS WEEK'S SPECIAL
Apple Pie

Grandma‘s own recipe with
fresh Granny Smith es

; $5
8 inches $7

THE NEW ENGLAND PiE Co.
LONSDALE QUAY MARKET

EDGEMONT VILLAGE
Coinet of Edgemont Xd. + Queens

"NEWS photo Mike Wakefield

healthy, low-fat, nutritious eating. EXECUTIVE CHEF Rod Butters of the Pan Pacific ‘Palisades’
Monterey Lounge and Grill presents a sensational harvest com-
fort food dessert — a double chocolate bricche witha
_amel sauce. The secret ingredient: mashed potato!

imond car-

987-1663