year,

From previous page

tute a combination of
sesame seeds, oat bran
and even sunflower
seeds for the cracked
wheat the basic recipe
called for. I plan to try
flax seeds next. Here’s
the adapted recipe:

1% c. water
2 Tbsp.
powder

2 Tbsp. canola oil

2 Tbsp. honey

1% tsp. salt

1% c. whole wheat
flour

2 c. white flour

% c. cracked wheat

or

% « in total, sesame
seeds/oat bran.
“1% tsp. bread machine
yeast

skim = milk

Measure ingredients pre-
cisely, using a spatula to
level the dry measures, and -
place into the bread pan of
the breadmaker in the order

listed here.

The only exception is if

cooking clas

From previous page - ;

fall is the best time of the
The - abundance’ of
‘locally harvested produce
Opens a whole new world of
possibilities in the: kitchen.
Barnaby will prepare a won-
derfui menu from the fresh- .
est: local Y ingredients avail-
able. a

Thurs ay, September 14:
Remember. those. awful din-
ners when your folks forced
you to. eat cauliflower? Fear”

¢,°) chef. Darlene | King _
promises nothing less: than.
to’ reinvent, lowly veggies
and transform . them into.
sublime soups and- delicious
dishes © that: will . make. you: +
forget-those ‘childhood din
ner.table traumas."

4

Het OLE SE eer

Peanut Butter Cookies

There’s nothing quite like the com-
bination of peanut butter and choco-
late. These are great little energizers

for the lunch box.

4c. margarine

% c. peanut butter
4 o. white sugar

4 c. brown eugar

1 egg

14 c. flour

% tep. baking soda
4 tep. salt

% c. chocolate chips
or

% c, chopped nuts

you want the cracked wheat
to be less crunchy: put it in
before the whole wheat
flour so it soaks in the liq-
uid for a half-hour or so.
(Incidenially, the honey
won’t stick to the measur-.

SSeS

Tuesday, September 26:
Are you secretly afraid of the
kitchen? Fear no more:
tonight. chef Gay Cook,
working from a selection of

-recipes taken from her new

cookbook, Afrs. — Cook’s
Kitchen, will guide you step

-by step through. all the

basics of getting the best fla-
vor from your ingredients.
Once you master these dish-
es, you may even decide to

_ explore’ the back shelves of

your refrigerator. Courage!

Wednesday, September 27:

-You’re-in good: hands with

fire captain David Veljacic.

~ An. award-winning : chef —

and firefi ighter ; — David vis-
its the. kitchen | to‘ teach a

ing spoon if you use the
same one you used for the
oil afterwards.) Put bread
pan into the breadmaker
according to the machine
instructions, select a whole
grain setting to bake and

recipes’ from his first two
cookbooks: The Fire Chef
and Hot Elements. Learn to
make. Indian Flank Steak
with Cuban Dipping Sauce;
Spicy: _ Cauliflower;
Avocado/Lime Vinaigrette;
and. Nectarines with
Raspberry Sauce.

Thursday, September 28:
Internationally renowned
chef Paulerte Mitchell and
awardwinning food consul-
tant Nathan Fong present a
great
-- Mediterranean. and ' Asian
“noodle. dishes. Always ele-
gant, vet simple to prepare,
noodles make a great addi-

‘tion to. any cook’s reper- -

toire. And this’ class will
prove that _ two... noodle

. minds a are © always better’ than

Pre-heat oven to 375F. Beat the
first six ingredients until fluffy. Add
flour, soda and salt and blend every-
thing together. Stir in chocolate chips
or nuts. Drop from a spoon onto an
ungreased baking sheet. Bake for 10-
12 minutes or until brown.

menu of

New we een ee wc oem een we wwe

press the start button.

— If-vau have questions to
ask or recipes to share, con-
tact Phyl and Jude at: 1592
McNaughton Rd., Kelowna,
B.

'Z 282,

one!

‘Wednesday, October 4; By

fostering a reputation for
Quality, Anna and Michael
Olson have managed to
make. the restaurant . at
Niagara’s Inn On_ the
Twenty one of the top tables
in Canada. Join them as they
prepare a selection of dishes
from their new cookbook,
Tan On the Twenty.

Tools and Techniques is
at 250 ‘16th. St., West Van.

* Classes begin at 6:30 p.m.
To register or for more

informatian, call 925-1835, °

Wednesday, August 30, 2000 — North Shere Hews - “19 :

IN Aprii,

CedarCreek Estate Winery poured at

Edgemont Village Wines. Tonight, It's Peller Estates.

French vintner
in NY tonight

LEARN how to sample
winé like a pro.

Jean Laurent Groux, head
winemaker for Andres Wines
and its Hillebrand Estates
Winery in Ontario, is to lead a
structured tasting of Peller
Estates limited edition wines
tonight from 4:30 to 7 p.m.
at Edgemont Village Wines.

Groux is

(VQA) shop as part of
Andres’ Peller Estates division
sponsorship of . Greater

Vancouver’s PGA Air Canada :

Championship.

visiting — the.
Vintners Quality Alliance -

in the carly 1980s. He was
named Ontario’s Winemaker
of the Year in 1998...

Groux will pour and dis-
cuss a selection of his Peller.
Estates limited edition wines
beginning ‘at 4:30
lead a. structured
mal, three-step a
wine appreciation fr
p-m.

There is no registration or
charge for the tasting or class,

ut infor-
proach to’
pin 6 07

_ which will be run on adrop-in.. : oon

basis. The shop is located at
3050 Edgemont Blvd.

“We're excited to have ° SRB

him,”
owner of Edgemont, Village

Wines said. “His winemaking °
pedigree will really ‘i impress ;

North Shore wine lovers.”

Brian. MacDonald, .co- : .

Born in’ France’s |. Loire

Valley,
winemaking craft. both. in
Burgundy - and © at

then

Westlynn Bakery

119% p LYNN

IN VALLEY RD., LYNN VALLEY CENTRE ~

aE Nee

Groux learned: his*::

the.
University of Bordeaux. He -
travelled. around :the-.”
world to learn different wine-.:
making styles,’ landing © in”
- Ontario’s: Niagara ‘Peninsula “:

.m., then