thai corn chowder

Sauté in stock pot until translucent: 2 yellow onions (minced) 1/4 cup vegetable oil 1 Tablespoon red or green curry paste Then add and sauté on low heat: 4 cups corn (fresh is best but frozen or canned will work) Add and bring to a boil: 1 can of coconut milk 4 cups good vegetable [...]

chilled canteloupe soup

This week I made a chilled cantaloupe soup due to the heat.  My staff at Bistro 161 wanted to drink it all in tall glasses sitting on the our patio. Ingredients are so simple: 2 ripe (peeled & cored) cantaloupes lemon juice + zest 1 cup of plain yogurt a few drops of Tabasco salt [...]

cucumber & dill tzatziki

From Rock Salt Restaurant and Cafe.  We serve it as a starter and as a topping or our very popular lamb gyro. Grate 1 english cucumbers onto cheesecloth with large holes on grater. Close cheesecloth and squeeze hard to remove all the juice from cucumbers. In large bowl combine well: 4 cups greek style yoghurt [...]

shredded pork in puff pastry

Thanks to Executive Chef Rick Choy from Hotel Grand Pacific for this recipe.  If you want to sample this dish check out the hotel’s east meets west ‘Dim Sum and Then Some’ menu served up every weekend. 2lbs Slopping Hill pork butt 12 cups water 4oz sherry wine 1 cup soya sauce 2 Tablespoons dark soya sauce 2 Tablespoons salt 4 oz [...]

roasted eggplant dip

Roast 4 large eggplants in oven at 450 for 20 minute. Prick the eggplant with a fork prior to roasting. Roast 100 grams of pine nuts to golden brown. When eggplants are finished, let cool slightly, scoop out all flesh into a food processor. Add, 30ml of lemon juice, pine nuts, 2 cloves of chopped [...]

the underestimated vegetable

Fresh produce is finally in season and the eggplant is one that North Americans often overlook.  Eggplants are common throughout Eastern Europe and parts of Africa.  My wife and consumed many delicious eggplant dishes while traveling in Romania. The eggplant, also known as the aubergine, melongene or brinjal, is a nightshade plant.  As a nightshade, [...]

yellow tomato gazpacho

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 [...]

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