Page 14 J une 1984 Cassiar Courier The Retail Store is selling fresh fish brought in every Thursday from Prince Rupert so with this in mind I'll give you a few dishes which you can make simple, quick and easy to prepare. RAJE AU BEURRE NOIR Preparation time — 10 minutes Cooking time — 30 minutes 4 portions 2lbs wing of skate. | ¥%lemon I small onion I bay leaf 2 — 3 peppercorns 3 — 4 parsley sprigs ¥% tsp. salt BEURRE NOIR 6 tbsp. unsalted butter 1 tbsp. white vinegar 1 tbsp. chopped parsley Rinse the skate, wipe dry and cut into 4 portions. Place in a saucepan with 1% cups water. Slice the lemon, peel and slice the onion and add these to the pan, together with the bay leaf, peppercorns, parsley sprigs and salt. Bring slowly to a boil, cov- er with a tight fitting lid and simmer gently for 25—30 minutes. Remove the fish with a slotted spoon and arrange on a hot serving dish. For sauce, heat the butter in a skillet over low heat until brown. Remove from heat, pour in the vinegar and chopped parsley. Pour over the skate and serve. GOUJONS OF SOLE AND TARTAR SAUCE Prep. Time - 20 minutes. Cooking Time - 2-3 minutes Serves 4. 4 Large filets of sole. 1 large egg. ._ 1 Tablespoon of oil Fine bread crumbs Oil for deep frying Salt 1 plate full of seasoned flour lemon wedges for garnish Slice each of the sole filets in half and then cut each half lengthways into 3 or 4 strips. Coat fish with the seasoned flour. Beat the egg and table- spoon of oil together. Dip in the fish strips and then roll them in the breadcrumbs. Set in the refrigerator until ready to use. Heat the deep frying oil, lower strips of fish into the oil for 2 - 3 minutes until crisp and brown. Remove from heat. Sprinkle with salt. Put on a serving dish, garnish -with lemon wedges and serve with the tartar . sauce. Tartar Sauce % cup mayonnaise 1 Tablespoon of heavy cream 1 Teaspoon chopped parsley, . capers 1% teaspoon chopped onion gherkins and Thoughts on Food Mix all ingredients together and set aside until needed. HALIBUT AU GRATIN Prep. Time - 15 minutes Cooking Time - 35 minutes Serves 6 6 Halibut steaks, cut 1/2” thick 1% cups fish stock 2 Tablespoons unsalted butter 4 Tablespoons flour ¥% cup milk salt and pepper 1 Large egg yolk 2 Tablespoons thick cream 1 cup grated chedder cheese . Put halibut in large baking dish. Add fish stock, cover with foil and poach in a pre-heated oven. 350° for 20 minutes. Remove from cooking liquid. Strain liquid and reserve. Melt butter in saucepan, add flour and cook for 2 minutes. Gradually add fish liquid and milk and bring to the boil. Cook over low heat for 2 minutes. Season to taste. Remove from the heat and blend in the lightly beaten egg yolk and cream. Pour over the fish.. Sprinkle with grated cheese and pop under broiler for 5 - 10 minutes or until brown and serve. SAUTEED SCALLOPS WITH GARLIC Prep. Time - 5 minutes Cooking Time - 5-10 minutes Serves 4 1% Ibs scallops Flour 6 Tablespoons oil 2 - 3 cloves garlic, finely chopped salt and pepper chopped parsley lemon wedges ieee garnish Roll the scallops in flour. Heat the oil and add the scallops. Cook them quickly tossing them lightly in the oil. While they are cooking add the chop- ped garlic, season with the salt and pepper. Just before ready to serve add the chopped parsley, just enough to coat the scallops and serve. Garn- ish with lemon wedges. COD GOURMET Prep. Time - 15 minutes Cooking Time - 20 minutes. Serves 4 4 Cod Filets (5 oz. each) 2 - 3 Tablespoons unsalted butter 3 shallots % lb mushrooms salt and black pepper 2 Tablespoons dry white wine Juice of one lemon Garnish, - chopped parsley. Aunounciug HOLT AGENCIES INSURANCE LTD. Now Obfers I.C.B.C. AUTOPLAN 164 Elliott St. Cassiar, B.C. 778-7220 Hours: 9:30-5:30 Mon. - Fri. by Derek Walker Grease a large shallow oven proof dish with 2 Tablespoons of the butter. Arrange the fish in the dish. Peel and chop the shallots, melt the remaining butter in a saucepan and saute shallots over a low heat until translucent. Wipe and Slice mushrooms thinly and add to the shallots. Cook for a further 2 minutes and season to taste. Spoon the shallots and mushrooms over the cod fillets, pour over the wine and cover with alid or — foil. Bake in a pre-heated oven 425'F for 15 to 20 minutes. Serve fish straight from the dish. Sprink- le with the lemon juice and garnish with the chop- ped parsley 7 7 FILET OF SOLE DUGLERE Prep. Time - 20-30 minutes Cooking Time - 25 minutes Serves 4 8 Filets of Sole 2-3 shallots 4 large tomatoes 4 Tablespoons unsalted butter ¥%2 small clove of garlic 4% cup fish stock % cup dry white wine 1% cups cream 1 Teaspoon chopped fresh tarragon 1 egg yolk 1 Tablespoon Flour Lemon Juice Tabasco Garnish - EROPBEd parsley Chop the shallots, seed and chop skinned toma- toes. Use I tbsp of the butter to grease a shallow dish, peel and cut the garlic and rub it lightly around the dish. Arrange the sole fillets in the dish. Season with salt and pepper, sprinkle the shallots over the fish and top with the tomatoes. Pour in the stock and dry white wine. Cover with a lid or foil and poach for about 7 minutes so fish is still firm. When cooked, drain off cooking liquid and tomatoes and shallots. Reduce by a quarter. Remove from heat. Make a beurre manie (flour and butter mixed together by hand. Add little by little to the liquid and whisk until com- pletely absorbed. Put back on the heat and sim- mer until thickened. Remove from heat and add the cream with the lightly beaten egg yolk. Ad- just seasoning. Just before serving arrange sole on a serving dish. Sprinkle with a little lemon juice. Add two drops of tabasco to the sauce. Pour sauce over fish and garnish with chopped parsley. Serve. SOLE VERONIQUE Prep. Time - 20 minutes Cooking Time - 20 minutes Serves 4 8 Filets of Sole 2 shallots 3 button mushrooms 1 sprig parsley 1 bay leaf salt and black pepper 3 teaspoon lemon juice ¥% cup dry white wine 1% tablespoon unsalted butter 2 Tablespoon flour % cup milk % cup cream 60z white seedless grapes Arrange sole filets in a lightly buttered dish. Peel and finely chop the shallots. Slice the mush- rooms thinly. Sprinkle both over the fish. Add parsley and bay leaf, season with salt and pepper and 2 teaspoons lemon juice... Pour wine over the fish. Add enough water to just cover the fish. Cover with a lid or foil and set to bake in a pre- heated oven 425°F for 10 to 15 minutes, *til tender. Remove from the oven, lift out the filets. Strain the liquid into a saucepan. Boil and reduce by half. Melt the butter in a separate saucepan, stir in the flour and cook over heat for 2 minutes. Continued on Page 16 ih i a a Rt sel LTT SD ts PELE i ie I REL EO SS LRT FLL NG SI FATHERS by Muriel Though every father shares the name; ! feel that no two are the same, A diaper change to some is a breeze while others pace as their fingers freeze. Some dads enjoy a little chase and the smiling look on baby’s face ~ when his favourite pipe at last he finds, retrieved from the toilet just in time. Still every dad inside him knows the pride he’ll feel as baby grows, when car keys are the only bait, to curfew hours and being /ate. Yes, to be a father - can be achore, an ageless profession with an unending door. So, here’s to ALL DADS ~ HIP, HIP, HOORAY! We‘re proud of you guys, HAPPY FATHER’S DAY! Excepts from................. THE REAL LIFE STORY by Joey Anderson, Grade 9 The preliminary races were drawn to a close and the stats were handed to the Mayor. His plump round body was propped on the steeple, as he gave a cheery stare. He looked around at the hundreds of skiers and slowly be- gan to recite. I knew my times were too slow, but my name might be drawn, it might! The lengthy procession went on for a while and my hopes sunk far to the ground. Then silence became and he called out my n name, [ylimped and whirled around. He said with a smile, “you’ve won by a mile”. KK The race had begun and all skiers galore, Were shooshing the hill, faster than before. When my number comes over the big round speaker, My nerves are cold and my legs feel weaker. But I am left with a passion to win this race. But I know I am moving at too slow a pace. I pick up my time and move a lot quicker, Then go into my tuck and give out a snicker. God is on my side and I know why. Because people deserve Biya: if they really try. The race is over and up on i stage, Was a crowd of skiers in total outrage. But I turn and look, then give a smile. My time is fastest by that long country mile. So you see, my friends, the way to win and to stay alive. Is to go for the goal and really to strive. All good things in life come on strong. And if you want them to last, they will last on and on. Cassiar Courier June 1984 Page 15 exo piriters corner <= BROTHERS by Jim Kollar I have a motorbike, and it still runs, . My brother has a motorbike, and it bit the buns. When I’m on my motorbike, I look real cool, When my brother’s on his motorbike, he looks like a fool, | When my bike breaks down, | try to fix it, When his bike breaks down, he blows a great fit. When I race my bike, I never lose, All I do is get a big sore bruise. When he races his bike, he never will win, You know why, because he always gives in! | make him eat rain, | make him eat sleet. But when he gets home he pokes me in the teeth. a spit out blood, I spit-out teeth, Then all of a sudden, I get sick on his feet. But in the end I always win, because...... When he is sleeping, Pll kick his teeth in. RIVIVINIVIWFWSWIWVSWIWIWH VICI CIWS WI WIS CF WS CF WI CF CSCS CF USS USUSUSUSUSUSUIWSWS Bryan liked green vegetables. When his mother placed his dinner on the table he always looked for them. He especially loved zucchini and chard; but if his mother put an orange or red veg- etable such as squash or beets on his plate he _would squirm and make faces. _ Bryan’s father “him make faces. If Bryan wouldn’ t eat his dinner his father sent him to his bedroom. Bryan liked his bedroom as much as green vegetables. For his sixth birthday he asked his mother if she would paint his room green. He was six and one-half now. His mother called him her “little darling’. Bryan didn’t like this name even though he knew his mother was terribly fond of him. f He had helped paint his room. First, he paint- ed all the edges and corners he could reach stand- ‘ing on his bed. Then he draped the furniture with plastic. His mother painted the walls the same green. She wore her hair tucked under a white kerchief which was soon speckled from the splat- tering roller and hummed while she worked. Bryan enjoyed her soft voice. When they had both finished and had:come into the kitchen for lunch his father said’ that the bedroom looked as green as a garden. Bryan nod- ded and smiled in delight. - That night while sleeping in his room he had a dream. In it he saw a garden unlike any he had seen before. The vegetables were not planted in rows. The garden was circular and marigolds marked the boundary. Inside this circle were four equal sections. Each section was separated by marigolds and within each grew one of his favour- ite green vegetables: chard, spinach, zuccini and asparagus. They grew at random and in his sleep Bryan smiled. When he awoke in the morning he felt happy but he did not remember his dream. During the first sunny week in April. Bryan’s father decided that it was time to plant a garden and he asked Bryan if he would like to help. Bryan accepted eagerly. For the first two days they dug over the dark soil, screening out the large stones, then added compost and lime. Bryan enjoyed the feel of the shovel in his hand and the way the earth clodded when he turned it over. He made sure that the compost and lime were well mixed into the rich loam. On the third day Bryan asked his father if he could plant his own garden. His father agreed to Bryan’s Garden the idea and together they walked to the seed store to buy what was needed. Bryan was overwhelmed with the selection of tools and equipment. for gardening. Rakes, shovels, hoes, sprinklers, buckets; the store was full of them. His eyes darted around then came to rest on a large sign which read: SEEDS FOR YOUR NEEDS in neat-lettered words. They were red and hung over a display stand which held packets and packets of seeds. Bryan raced over to the stand. He couldn’t believe what he saw. On each packet was a colour photograph of what the seed would grow into by the end of summer. It was like a promise. There were hundreds of prom- ises here. He scanned the rows and discovered that there were two sections, one for vegetables and one for flowers. The photographs on the vegetable packets in- trigued him. They looked real and there were so many types. Bryan wasn’t certain that all the veg- etables were edible. He thought that most of them weren’t; like parsnips and beets. He saw on- ions and leeks and thought they looked naked be- cause they were so white. The colors on the small packages reminded him of what his father’s gar- den looked like. . Bryan scanned each row now nel then pick- ing up a package, looking at the photograph and rattling the seeds inside and putting it back. He looked at the entire vegetable section once, then began his selection. He wanted green vegetables. The first packet he chose contained asparagus seeds. He liked the picture of the asparagus on the front. Next he chose chard, then spinach and finally zucchini. His mother called zucchini a type of squash but he didn’t think this was correct. He had seen squash before, it was green on the out-’- side but on your plate it was orange. Vegetables can be deceiving, he thought, unless you are care- ful. Bryan had made a careful decision. With the small packets srasped in his hand, he slid over to the flower section. He wasn’t all that crazy about flowers but put up with them as long as he didn’t have to eat them. Anyway, some of them looked nice, especially the yellow asters his mother put in a vase on the kitchen table. He knew she loved flowers. Bryan studied the flower packets. His eyes: roamed over the entire lot, taking in the colours slowly as though it was a large finger painting. On one packet of seeds a photograph of gold flowers By Warren Cocking caught his attention. He chose those. In a section his father had set aside for him, Bryan planted his garden that afternoon while his parents were inside the house. A week later Bryan’s father had to go on a business trip back East and took his wife and son with him. They were going on a vacation after the. business deal was concluded. His father had ar- ranged for a neighbour to look after the place; this included mowing the lawn as well as weeding and watering the garden. The family was gone for two months. When they returned, the neighbour greeted them as they drove up the driveway. He said he was sorry about the garden, but just couldn’t keep up with the aphids and weeds. I tried everything, he said but I couldn’t get rid of them: The lawn’s improved, though | can’t understand why. Bryan, hearing this, rushed to the backyard. The lawn was freshly mown. He looked at. the garden and saw it overgrown: with weeds -and flourishing among the withered plants. Bryan noticed something else. In the corner where he had planted his garden two months ago was a circle of marigolds surrounding four lovely sec- tions of green vegetables. Bryan’s vegetables. Telair Services Ron Bruns Telegraph Creek B.C. Ph. 235-3296 In Dease Lake: Ph 771-3351 WHEELS, SKIS & FLOATS DHC-~ 2 BEAVER CESSNA 180 CESSNA 185 CESSNA 206. Sight Seeing Fishing Trips Winter & Summer