The Ottawa Journal from Ottawa, Ontario, Canada • Page 22

Page 22 1 Madame Dupuis, owner of le Cureplpe, oets the tables ready for the next meal. Readers like soup and salad By Stevie Cameron Journal Living Editor Both our recipes today come from the same restaurant. Daphne and Victor's, on William in the Byward Mrs. Phyllis Douglas of Blenheim Drive has asked us to get their Market Soup recipe for her and Tom Earle of Shamir Avenue wants to know how they make their house dressing for the broccoli salad. Owner Daphne Birks was happy to help.

"We get a lot of requests for both of these recipes," she said. "The house dressing is basically a Thousand Island dressing with curry powder added; you should really make it all from scratch for best results. "And a good soup always starts with a stock." MARKET SOUP A LA DAPHNE AND VICTOR'S 4 qts. beef stock (see reci) 14 cup butter 1 cup chopped carrots 1 cup chopped celery 1 cup chopped parsnip 1 onion, chopped fine minced garlic lo taste (2-3 cloves) other chopped vegetables, if desired (for example, okra or brussels sprouts) 1 cup barley and lentils 6 tomatoes 4 oz. kidney beans (canned) 4 oz.

corn kernels 1 bay leaf Worcestershire sauce to taste oregano, tarragon, salt and pepper to taste Melt butter over medium heat in a large heavy saucepan; add carrots, celery, parsnips, onions, and garlic and other vegetables and saute, stirring constantly, until vegetable color becomes bright. Do not allow vegetables to become soft. Add one cup barley and lentil mix to a cup of boiling water in a small saucepan and simmer until water is absorbed. Into a large soup kettle put the tomatoes, kidney beans, corn, sauteed vegetables, barley and lentils, and stock. Add seasoning to taste and simmer until all vegetables are tender.

IS YOUR FAMILY EXPECTING A NEW ARRIVAL? IF SO, WE HOPE WE'LL SEE YOU AT THE Ottawa Journal BOOTH AT THE 1A1Y 5.: rrjfc Ottawa Joarnnl Saturday, October 28, 1978 Out for Try new cuisine from Quebec By Martlya Mlnnes Le Cureplpe nighwayM. Buckingham, Que. (six miles beyond Buckingham) (819) NC-5518 HOURS: Wednesday to Friday, lunch and dinner Saturday and from 5 p.m. Closed Monday and Tuesday LICENSED CAPACITY: 28 RESERVATIONS: Recommended PARKING: On premises CREDIT CARDS: VlsaChar-gex, Mastercharge FOR HANDICAPPED: Wheelchair ramp washroom facilities The "Quebec Insititute of Tourism and Hotelery" has put their best cuisine forward with their students and chef-teachers collaborating on the book Vers Vne Nouvelle Culcine Quebe-cose, a collection of recipes gleaned from families and chefs representative of various regions of the province. These new dishes are a distinct difference from the calorific pork hocks, beans, and sugar pie we have come to associate with STOCK: Simmer 4 lbs.

beef bones in 4 qts. water with 2 tsp. salt, 4 peppercorns, 3 carrots, 2 celery stalks, 1 large onion (leave brown skin on for color). Simmer two hours; skim and strain. HOUSE DRESSING: 1 onion, chopped fine 2 cups mayonnaise '4 cup relish '4 bunch finely chopped parsley '4 cup vinegar cup ketchup (adjust for color) 1 tsp.

white pepper 2 hard-boiled eggs, chopped fine equal parts good quality curry powder and sugar, to taste (try 1 tsp. each to start) Place chopped onion in a fresh J-cloth, sprinkle liberally with salt and wrap loosely. "Mush together" under running cold water. This procedure removes the onion aftertaste from the dressing. Put mayonnaise in a mixing bowl; add onion, relish, parsley, vinegar, ketchup and pepper; mix well.

Gently stir in chopped eggs. If desired, add equal parts curry powder and sugar to taste. Do you have a favorite dish at an Ottawa-area restaurant, hotel, club or private home? We'll try to get it for you. Write us at "Just ask The Journal, 365 Laurier Ottawa KlG 3K6. We are sorry we can't answer your letters personally.

1 hbauby i OTTAWA CIVIC CENTRE Nov. p.m., Nov. 2, 10 a.m. 10 p.m. For Free ticket information call 226-4563 Visit us at our booth and you may be one of 600 mothers-to-be to take home a complimentary gift pack of famous baby foods by the Gerber Products Company and the Ottawa Journal the bourgeois fare of Quebec.

Le Cureplpe puts these new recipes Into motion. Le Cureplpe is the converted home of Gilbert Dupuis (brother to Andre of Hull's Kian Restaurant, where the new cuisie Is also avialable). For Gilbert, cameraman with TVA, Le Cureplpe is a dream come true. Over 20 years ago, while filming In India for Radio Canada, he took a side trip to Mauritius were he fell in love with a little volcano-top village, his idea of paradise. The regionalized name, Curepipe, denotes a spot to smoke, eat, drink and rest.

Never far from his thoughts, the dream moved Into the realm of possibility with the family's move to Buckingham. The adjacent bar carries the name "Trou d'eau "soft after a coastal Mauritian village. The small intimate dining room looks onto La Licvre River. It's much like dining in the home of a friend. There are about eight tables, covered in red linen, paper walls, paintings by a local artist, hanging greenery and at tractive, locally made pottery.

There Is also an air of professionalism, and service that is personalized. Not content with the commercial breads available to him, and with a father and grandfather both bakers, Dupuis makes his own. The fresh crusty slices provide a welcome base for distinctively smoked salmon a specialty product purchased directly from the motel Belle Plage In Matane In the Gaspe. The firmer textured fish, amply served with garnishes of red onion circles and capers, brings high points. A surprise item, Roule de fruits de mer aux chous ($2.25) rolls cabbage leaves around a seafood melange shrimp, lobster, crab and cod.

The effect of this particular combination is to accentuate the delicious bechamel blend. This recipe alone is worth the price of the book. A piping hot potage Rouge-mont ($.90) Is a leek-potato-celery puree on a chicken stock base, surprisingly accentuated with apple and gently seasoned with nutmeg and cinnamon. Our main course choices were from the daily changing table d'hote Quebecoise. The veal cutlets, Paupiette de Veau Eglantine ($7.75) were rolled with cheddar and gently braised to a cut-wlth-your-fork tenderness.

Equally tender was the filet de pore Montagnals And en-, trccote Charlevolsiere ($9.25) 'lacked tenderness but not flavor, having been marinated in beer and topped with an onion-green pepper saute. The fresh carrot-parsnip mix, excellent harvard beets, and baked potatoes, were better than usual Desserts were not Impressive. The best was a blueberry ice cream The French pastries ($.90) are adequate. There's Kir ($2) and house wine, Cuvee des Patrlotes ($5.95 cara-fon). The a la carte menu is standard fare frog's legs pepper steak sole meun-lere the highest priced main dish is fisherman's plate It's well worth the drive.

Ottawa Cooks Sally Midwinter "Moving to Guatemala was the best thing that ever happened to me as far as learning how to cook," joked Sally Midwinter. "I couldn't get things like cream of mushroom soup there." Midwinter, a successful real estate salesman with C. A. Fitzsimmons since 1965 and chairman of the Real Estate Institute for the Ottawa region, has been a keen cook for many years, especially after several years living abroad. Her husband was a trade commissioner and (hey were posted to Guatemala, India, the United States, and Chile.

Although they have been settled back in Ottawa now since 1965 (husband James is now with the Privy Council), the years living overseas gave her a love for international foods, particularly for Indian curries and South American dishes. "We had our introduction to exotic food in Guatemala. I used to take my basket to the market and buy rice wrapped in newspaper not Uncle Ben's with the recipe on the back of the box. I now like food to be authentic, which is one of the reasons I don't cook Indian food myself. It is a ritual and I just don't have the time to devote myself to the preparation, to the integrity of classic Indian cooking." After India, the Midwinters moved to Chile and enjoyed the Mediterranean climate, the fine local wines, and the hospitality of the people.

"The only thing missing overseas is something Canadians don't recognize: Our wheat is the finest in the world the gluten in it makes all the difference and you just can't bake bread as good as ours here in Canada." Sally Midwinter also has studied cooking at various schools both here and abroad. When they lived in Grosse Point, Michigan, she took a course from Slmone Beck (one of the co-authors of Mastering the Art of Frennch Cooking) who was not as well known then as she is now, and she still makes Beck recipes. Midwinter has three children so as well as running a home she puts in long, tough days as a real estate salesman. Because of this, when she entertains the invitations are usually impromptu. "I phone people I know won't mind last-minute invitations," she explained.

"I usually plan a dinner around what Is fresh and good In the stores, and I always buy a high quality dessert in a good pastry shop so that if I don't have time to make a dessert I've got something to fall back on. I often make cream puffs because they are so easy, quick, and especially good when they're fresh. Midwinter likes to serve food as freshly cooked as possible annd she Is often in the kitchen when guests arrive. "I don't mind. I'd rather cook at the last minute and have things which have just been made than just heat up a casserole and sit in the living room with everyone.

I cook and Just enjoy my guests at the table." SSpeclaltles of the house Here are two of Sally Midwinter's favorite recipes, for Mexican chicken mole and for Swiss creamed spinach. The chicken dish Is fast to prepare, she says, and great for a crowd so It Is an Ideal recipe for busy people. Although the method Is easy the results will fool even sophisticated palates, so it's something she often makes when time Is short. Toe spinach recipe makes an elqgant vegetable dish, Stevie Cameron GrlrmhawJournoP Her style is international one which "even spinach haters and my children love," says Midwinter. CIHCKEN MOLE I 2'i-lb.

frying chicken (or chicken pieces) oil 1 finely chopped Spanish onion I finely chopped green pepper 1 minced clove garlic 2 cups tomato sauce 1-2 tsp. chili powder 1 tsp. salt '4 tsp. tabasco 2 whole cloves Vi oz. unsweetened baking chocolate pinch brown sugar 10-12 baby onions Brush the chicken pieces with oil and brown them In a heavy frying pan.

When they are brown, remove and add onions, green peppr and garlic to the pan. Cook three minutes. Add tomato sauce, chili powder, salt, tabasco, cloves and baking chocolate. Stir to melt the chocolate and return chicken lo pan. Cover and simmer 30minutes.

Saute the baby onions In butter until golden brown, then add a little water, cover, and simmer until tender. When chicken Is ready, arrange on a platter with sauce and garnish with onions. Makes three to four servings. SWISS CREAMED SPINACH 1 10-oz. package spinach 6 tbsp.

butter 1 medium onion finely chopped 2 cloves minced garlic 2 tbsp. flour tsp. greshly grated nutmeg '4 cup milk salt and pepper to taste 4 slices bacon, cooked and drained well Wash spinach well and cook without water In a covered saucepan for no more than six minutes, so spinach will retain bright green color. Cool, press out excess water, and chop fine on a board. (Do not put In blender or it will be pureed.) Set aside.

Melt butter In a heavy saucepan, add finely chopped onion and garlic, and saute until light brown. Add flour and cook, stirring for two minutes. Whisk In milk, nutmeg, salt and pepper; cook over medium heat until sauce Is very thick. Add reserved spinach. Correct seasoning and spoon Into serving dish.

Garnish with small pieces of cooked bacon. Makes two servings..