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About These Recipes.
I wrote them. But I dont follow them. Every time my cooks or myself prepare a dish we use our experience to tweak and twist the recipes to suit our desired end result.
We use recipes as a framework to build our creations.
Play with them.
Add a touch of this and a pinch of that. Cooking is meant to be fun.
And the fun comes from what you add to a recipe or the recipes we pair with eachother.
From all of us at Red Canoe Bistro:
We Wish You All Good Eating!
Let us know how you enjoy your creations. And send in pictures of your dishes
Info_Redcanoebistro.com
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Roast Sweet Yam Bisque2lbs yams peeled and cubed 13tbs olive oil1 c Celery Root peeled and cubed 11.5 c Onion peeled and cubed 13 cloves garlic chopped coarse3 tbsp ginger chopped coarse1.5 c Butternut squash peeled and cubed1.5 c White Wine2 tsp thyme chopped4 bay leaves2 tbsp paprika1 tsp coriander seed½ habenero chili3 kafir lime leaves4 cups Vegetable stock1 can coconut milk1 cup 35% cream1 tsp salt1 tsp cracked pepper1 Lime juicedOn a large roasting pan combine yams, olive oil, celery root, Onions, garlic, ginger, squash and roast until golden for about 30 minutes stirring occasionally. Add roast vegetables to a pot and add white wine to the roasting pan. Stir well to deglaze the bits off the bottom of the pan and reserve. Add the thyme, bay leaves, paprika, coriander seed, chili and lime leaves to the pot over med high heat and stir for about a minute to release oils from the herbs and spices. Add the reserved wine mixture and stock. Boil until all the vegetables are soft. Puree and pass through a strainer. Return to pot and bring to a simmer. Stir in seasoning, coconut milk, cream and lime juice. Let simmer 2 minutes. Check seasoning. And serve.
