38 - Sunday, March

Food

24, 1985 -

North Shore News

Fancy tricks for company

oday’s stuff is all pretty fancy, and if fancy
isn’t your bag at the moment, hang on to it
for some future explosion of hospitality.

Part of it, the Prawn Dish,
belongs to last Christmas,
and the dessert, the Reine de
Saba, has been hanging fire
since last June: the wines,
though, Italian and delicious,
were recently introduced to
me by the Italian Trade Com-
mission which held a tasting
in the grand manner in the
Hotel Vancouver.

It was splendidly done —
rows and rows of table set-
tings had been organized in
the Pacific Ballroom, each
place bearing 12 numbered
wine glasses, set upon a mat
showing Italy’s wine regions.
Before any wine was poured,
we heard from Burton
Anderson, a - well-known
writer and authority on
wines, especially the Italian,
who described the
technological changes being
adopted by Italy’s vintners.
He spoke of the growing
popularity of this country’s
wines as distribution
improved.

As each wine sample was
received, Mr. Anderson
helped us to smell and taste
and eye and enjoy. 1 wish |
could tell you about them in
detail, but am happy to
recommend to you my
favorite white and favorite
ted, which will complement
anybody’s fancy dishes. The
white is Tocai Friulano of
Abbazia di Rasazzo, sug-
gested as a perfect compa-
nion to that prawn dish, and
the red, most noble, most
regal, is the Regaleali Rosso
del Conte.

This special Prawn Dish f
devised to make use of
special prawns. A friend who
is a frequent visiter to the
Sunshine Coast brings them
to me right off the boat,-
fresh-frozen, plump and suc-
culent. Peeling them is
something else, but’! tried
peeling them in the frozen
state and was slightly less .
lacerated, especially as I went
in from the back to avoid all
those vicious fittle claws.

These are the ingredients:

2 tb. of prawns, peeled

and raw (1k)
2-3 Tbspns. of margarine
(30-45mL)

1 large onion, thinly sliced
1-2 garlic cloves, peeled and
mashed
1 green and 1 red pepper,
cleaned and julienned
4-5 pieces of preserved
ginger, sliced
1 4-o0z. tin of water
chestnuts, sticed (115)
2-3 Thspns. of soy sauce
. (30-45mL)
2-3 Tbspns. of cornstarch
(30-45mL)
1 bay teal

Bring

phone 984-4545

Over 80 Offices
across Canada.

the kitchen
ranger

by Eleanor
Godley

1% cups of chicken stock
(375mL)
2 tomatees, cored and
sliced pole to pole
1 cup of canned lychee
fruit, drained = (250mL)
Saute the onion slices in
the melted margarine, and
add garlic, pepper strips,
ginger and chestnut slices.
Cook all on low for about 10
minutes, and then lay on the
whole bay leaf and the
chicken stock. Just before the

meal, turn the heat up so that
the broth boils, and stir into
it a mixture of equal parts of
soy and cornstarch, stirring
and cooking until it clarifies
and thickens, Now slide in
the tomatoes, the prawns and
the lychee fruit, reduce the
heat and leave it just long
enough to cook the prawns
(theyll turn pink and
opaque.)

The Reine de Saba is the
perfect chocolate dessert, out

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af Food and Wine, needing
no cooking and best if made
a day or two before, |
wouldn't freeze it:

L cup of coarsely chopped

walnuts (250m)
12 02. of semisweet

chocolate, broken (340)
% cup of unsalted butter

(602.)
% cup of sugar (60mL)
6 eggs, separated, at room
temperature.

Line a foaf-pan or mold
with foil, to facilitate
removal, and sprinkle half
the walnuts on the bottom,
Set aside. Melt the chocolate
and butter over very low

Sai

heat, then add the sugar, mix
well, and serape into a large
bowl to cool to room
temperature.

One at a time, beat the egg
yolks into the cooled mix-
ture, and add the remaining
walnuts.

Beat the whites to stiff,

and fold them into the
chocolate until no whiie
streaks remain.

Spoon it all into the
prepared pan, cover, and
refrigerate overnight or
longer. Serve sliced, with

more nuts, or with whipped
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