Recipes courtesy of chef Jeff Dueck of Bistro 990


Moroccan Vegetable Stew

Ingredients:
1 medium onion, chopped 1/2" dice
1 clove garlic, sliced thin
1 tsp. ginger, chopped
1 zucchini, sliced thin
2 cups tomatoes, diced 1/2"
2 cups chick peas
1 cup carrots, thinly sliced
1/2 tsp. black pepper
1 1/2 tsp. ground cumin
1/2 tsp. cinnamon
1/4 tsp. harissa chili paste or cayenne
1/2 cup finely chopped parsley
1/2 cup finely chopped cilantro
2 Tbsp. lemon juice
1/2 tsp. saffron
Method:
  1. In a medium size pot, put 2 Tbsp. oil, add onion, garlic, ginger and spices.
  2. Add tomatoes, carrots, zucchini and chick peas.
  3. Add stock, cook until tender.
  4. Stir in herbs and adjust salt. Add lemon juice. Serve.
Makes 1 litre.

Poached Salmon on Asian Coleslaw with Citrus Vinaigrette

Ingredients:
4 6oz. fillets of Atlantic salmon

Vinaigrette:

2 oranges
1 grapefruit
1 lime
1 cup orange juice
1 lemon
4 tsp. olive oil
1 shallot or 1 small red onion, finely diced
1 Tbsp. chopped chives
  1. Grate fruit into bowl, trim off peal, cut into sections.
  2. Squeeze juice from core of fruit. Reduce orange juice until 1/4 cup remains.
  3. Add oil, shallots, salt and pepper. Whisk until smooth.
  4. Pour over fruit, stir until combined.
Asian Coleslaw:
1 head nappa cabbage, sliced thin
1/2 cup chopped cilantro
1/2 tsp. star anise
1 tsp. ginger
1 scallion, sliced thin
1/4 cup white vinegar
3 Tbsp. sugar
1 tsp. coarse salt

Toss all ingredients together. Refrigerate until needed.

Heat large wide pan, add 2" water, juice of 1 lemon, 1 tsp. salt. (Add coriander roots tied with string if available.)

Poach salmon in boiling water for 6-7 minutes. Transfer while hot. Place on top of coleslaw and garnish with coriander leaves.


Warm Banana in Phyllo with Pineapple Carpaccio & Cocoa Sauce

Serves 4.

Ingredients:

4 sheets phyllo pastry, cut in 4" square
1 pineapple
2 bananas, ripe, yellow, not mushy - sliced 1/2" thick
4 Tbsp. demerara sugar
2 tsp. dark rum
1 Tbsp. butter
2 Tbsp. butter, melted
2 Tbsp. white sugar
  1. In a pan, put butter on medium heat, add bananas. Toss with sugar, cook 2-3 minutes.
  2. Add rum, toss over heat until sugar is melted. Set aside.
  3. Overlap 4 squares of phyllo, drizzle butter and sugar between phyllo. Place 1/4 of banana mixture in centre of each phyllo square and close square.
  4. Trim pineapple straight down sides, eliminating all pits.
  5. Sear pineapple in hot pan until sides are darkened. Slice very thin with a sharp knife, 20 slices.

Cocoa Sauce:

Combine 1/2 cup water, 1/2 cup sugar, 1/2 cup cocoa powder.
Bring to a boil. Let cool to room temperature. Thin out with water if necessary.

Assembly:

Place slices of pineapple on plate. Have cocoa sauce ready (squeeze bottle works well).
Bake bananas in phyllo until golden brown. Set on plate. Drizzle sauce over. Dust with icing sugar.


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Last updated: Jul 06/95