Page 12 October 1985 Cassiar Courier FHE COOKERY Open Weekends - Friday, Saturday, Sunday Friday Dinner -~ 8p.m. to Midnight Saturday Lunch ~- 11:30a.m. to 4:30 p.m. Dinner -~ 8p.m. to Midnight Sunday Lunch- 11:30a.m. to 4:30 p.m. Dinner ~ 8p.m. to 11 p.m. Reservations for Dinner are requested. 778-7865 seoeoe VISA accepted Some of the culinary delights we offer. LES HORS D‘OEUVRE LES POISSONS SAUMON DU B.C. FUME = : : smoke salmon served on lettuce with cream . cheese and horseradish HUITRES ROCKEFELLER poached oysters on a bed of spinach, chopped shallots, with a touch of pernod, coated with a cream sauce, served on the half shell COQUILLES ST. JA CQUES MORNAY _ scallops poached in white wine, laced with creamed cheese sauce, served on the scallop shell COCK TAIL DE CREVETTES baby shrimp served with a tangy cocktail sauce ESCARGOT BOURGUIGNONNE six snails baked with herb butter, served with french bread HOMARD THERMIDOR lobster in a cream sauce with cheese and mustard and brandy, put back in the half shell LES POTAGES -_and glazed | BISQUE D‘HOMARD LES ENTREES lobster bisque with brandy SOUPE A L‘OIGNON AU GRATIN A LA FRANCAISE french onion soup with a flaky, mozzarella cheese topping, baked CARRE D‘AGNEAU DIJONNAISE rack of lamb, roasted with herbs and dijon mustard CHATEAUBRIAND (for two persons) 16 oz. beef tenderloin, garnished with bouqui- | 5 ter of vegetables, served with sauce bernaise LES SALADES : TOURNEDOS DE BOEUF AVEC QUEQUE i : DHOMARD 8 oz. tenderloin with broiled lobster tail, ie SALADE CAESAR (minimum of two) butter h lad in season, tossed in house OEE ea TOURNEDOS ROSSINI | i i & oz. filet of beef wrapped in bacon, sauted in { butter, foie gras on top, coated with madeira sauce Enjoy a pre-dinner cocktail and dine by candlelight in the newly renovated Dinning Room Pool leasant background music will be supplied by local pianists from time to time _ PANEER Tkoagkts or Food About 16 years ago I took a night course in the ~ Cooking of India. The following meal has become a favorite with my family. It is easy to make with ingred- ients easy to obtain. * A note on fresh ginger — Fresh ginger is not always available, so what I do is buy several pounds when I can, peel and Slice it into one inch pieces and put it into a jar. I then buy the cheapest brandy I can and fill the jar: of ginger, put the lid on and keep it in the fridge. It keeps this way forever! CHICKEN RICE for 4 servings 1 pound cooked chicken, cut into cal pieces 1 cup uncooked rice 2 cups boiling water 2 tablespoons butter 1 teaspoon salt 1 onion 4% teaspoon ground cloves % teaspoon ground cinnamon J inch piece of fresh ginger 4 cloves garlic 1/8 teaspoon black pepper juice of 72a lemon I oz. raisins 1 oz. whole almonds 3 tablespoons Ghee (see recipe below) 2 eggs Wash and drain rice. Wash raisins. Boil and peel almonds. Hard boil eggs. Cut onion, garlic and ginger finely. Heat Ghee in pan. Add raisins and almonds. Fry for about two minutes and remove them. Add rice and fry it for a minute or two, stirring. Add boiling water and salt and let it cook. Meanwhile; melt butter in a frying pan. Add onions and fry until they turn to golden brown. Add garlic, ginger and chicken pieces. Fry the whole mixture well. Add all the spices and lemon juice. Stir well;. set this mixture aside. Slice the boiled eggs. When the rice is cooked, add the mixture of fried chicken, the raisins and almonds and stir well. Garnish with eggs, cover and place on low heat for ten minutes to heat through. Serve hot. _. PEAS AND PANEER 1 litre of homogenized milk juice of 1 lemon peanut oil to deep fry Bring milk to boil and add the lemon juice. The milk will curdle. Turn off the heat and let it sit for a few moments, then bring it back to the boiling point and ~ remove from heat. When it has somewhat cooled, strain the curds from the whey. Use fine muslin cloth over a colander. When the liquid has drained, gather the top of the cloth, tie it together and hang it over the sink (or a bowl) until all the water has dripped through. This takes about an hour. NEVER SQUEEZE THE BAG TO RE- MOVE THE MOISTURE. You will get about a cupful of “paneer” from one litre of milk. ; Knead the paneer until it holds its shape well and shape it into small flat rounds. Heat peanut oil to 375° F in deep fryer. Drop flat round pieces of paneer one by one in the heated oil. They will turn golden brown ina minute. | Drain each piece and place on paper towel. PEAS 4 tablespoons Ghee -% teaspoon salt ¥% teaspoon cumin powder % teaspoon cayenne % teaspoon turmeric 2 cups of fresh or frozen peas J medium onion, chopped 1 cup fresh tomato cut into small pieces Paneer _ Heat Ghee in saucepan and add onion pieces. Fry until they turn a pale gold colour. Add turmeric, cayenne, powdered cumin and salt. Stir well. Add the tomatoes and cook for two minutes. Add peas and cover, then cook on low heat until peas are tender. Now.add Paneer and stir well. You can drain or serve with the juices whichever you prefer. THIS IS FAIRLY MILD; IF YOU LIKE LOTS OF SPICE INCREASE THE CAYENNE TO YOUR TASTE! AND NOW FOR DESSERT! SHRIKHAND 2 cups plain yogurt 4% cup sour cream I cup sugar pinch saffron ground cardamom to taste In a piece of fine muslin, tie yogurt and let the water drain out over night. In a bowl sieve the drained yogurt : mixed with the sugar, (push through sieve with a spoon). Add sour cream and stir well. Add saffron and cardamom powder, Mix well, cover and put in refrigerator to chill. It can be eaten by itself as a dessert, but we prefer it over either canned or fresh fruit salad. GHEE Ghee is indian Butter Oil and is slightly different from clarified butter. It is cooked longer over low heat and this gives it a distinctive nutlike flavor. To make it, take one pound unsalted butter, put in a heavy 4 to 5 quart saucepan. Heat over moderate heat, turning it about with a spoon to melt it slowly and completely without letting it brown. Then increase the heat and bring the butter to a boil. When the surface is completely cover- ed with a white foam, stir the butter gently and immed- lately reduce the heat to the lowest possible point. . CARPET 12x 11.6 = 139 sq ONLY $42.00 ONLY $65.00 ONLY $32.50 (minimum of 1,500 sq. ft.) $40.00 FREE SLIDE PRESENTATION ON SOUTH AMERICA IN THE LEISURE ROOM, CASSIAR COMMUNITY CLUB ON THURSDAY, OCTOBER 3, 1985 (Watch Cable for exact time). PLAN YOUR FUTURE HOLIDAY WITH YOUR SOUTH AMERICAN GOWAY BUS TOUR DRIVER, ANDY IZARD. TSE IIS IAI IIIA I II IAI IH SCOTCH GUARDING FOR ABOVE CARPET ONLY $21.00 or $.15 per sq. ft. 0