curried lentil soup
April 16, 2011 by Fatima Da Silva
1 large onion (diced) 4 Tablespoons oil 3 garlic cloves roughly chopped 1 inch of ginger chopped 1 Tablespoon ground cumin 1 Tablespoon ground coriander 1 Tablespoon garam masala 1 bay leaf 2 potatoes -diced 3 carrots- diced 4 tomatoes- diced 2 cups green lentils – well rinsed 5 cups good chicken or vegetable stock [...]
yellow tomato gazpacho
June 2, 2010 by Fatima Da Silva
1 lb yellow tomatoes (peeled, seeded and chopped) 4 medium size yellow peppers seeded and chopped 5 Tablespoons extra virgin olive oil 1 Tablespoon red wine vinegar 1 Tablespoon lemon zest lemon juice to taste salt & pepper to taste pinch of sugar Put all ingredients in a blender or food processor, blend it as [...]
spot prawns & vodka gazpacho
May 30, 2010 by Fatima Da Silva
Is anyone else having fun with the spot prawn season? We increased our daily spot prawn order at Bistro 161 because my staff and I can’t control ourselves when we are around them. We tend to eat a couple pounds of these fantastic BC treasures before we serve them to the guests. I am even [...]
seared fish, green apple & coconut curry
March 18, 2010 by Fatima Da Silva
Saute lightly over medium heat: 1 green pepper -chopped 1 banana pepper -chopped 1 large onion -chopped 1 granny smith apple -cored and chopped ½ teaspoon hot chili flakes 2 Tablespoons fresh cilantro-chopped 1 Tablespoon fresh ginger -peeled & chopped 2 Tablespoons vegetable oil 2 kaffir lime leaves 1 teaspoon of ground cumin Do not [...]
the comfort of curry
March 17, 2010 by Fatima Da Silva
I was recently in Greece on a family vacation and I enjoyed the fresh Mediterranean food. However, near the end of the trip I started to crave curry with jasmine rice. I knew this meant it was time for me to go home. Curry is my ultimate comfort food. It’s what I crave when I [...]
lime ginger vinaigrette
December 19, 2009 by Fatima Da Silva
Served with crab cakes at Bistro 161. Combine: 1 Tablespoon grated ginger 2 limes – zested & juiced ¼ cup cider vinegar 1 Tablespoon sesame oil ½ cup vegetable oil 1 Tablespoon honey 1 Tablespoon sea salt
curried yam salad
December 2, 2009 by Fatima Da Silva
Vinaigrette This can be done up to a week in advance and kept refrigerated. Whisk together: 1 ½ teaspoons dijon mustard 1 tablespoon mild curry paste (we use Patak’s) 1 teaspoon sea salt 1 ½ tablespoons of honey 1/3 cup cider vinegar 1 cup vegetable oil Salad: Pre-heat oven at 375 Peel & dice 5lbs [...]
