AcidNintendoOrgan Posted August 8, 2006 Report Share Posted August 8, 2006 So I change the menu at my restaurant seasonally. Due to Ontario's growing seasons and as a dedication to local growers and quality. I thought what better place to try out new things than to place them on the board and have people try them and give me some feed back. (The good, bad and ugly) I should warn though that these quantities are more less (with any recipe I create) guidelines (for consistancy purposes). I don't know about you, and this is why I hate baking, I hate precision. So these are approx. amounts.Ethiopian Scented Sweet Potato and Peanut Butter Soup6 cups chicken stock2 Tbsp butter2 medium onions, diced3 garlic cloves, minced1 tsp chili flakes2 diced tomatoes1 cup chopped sweet potatoes, peeled1 tsp cumin1 small piece ginger, peeled and minced1 cinnamon stick3 cloves, ground2 cardamom pods1 ½ cups peanut butter¼ cup lime juiceBring stock to a boil and reduce to medium heat. In a skillet melt butter and sauté onion, garlic and chili. Add tomatoes and continue to cook for 5-10 minutes. Add tomato mixture, cumin, sweet potato, cinnamon, ginger and cardamom to stock. Stir in peanut butter and lime juice. Cook until sweet potatoes are tender and purée. Garnish it however the hell you want.Giver and let me know. Thanks - Jer Link to comment Share on other sites More sharing options...
bradm Posted August 8, 2006 Report Share Posted August 8, 2006 How many servings would that make? I'd guess 4-6 as appetizers, maybe fewer if served with bread or a sandwich.Aloha,Brad Link to comment Share on other sites More sharing options...
AcidNintendoOrgan Posted August 8, 2006 Author Report Share Posted August 8, 2006 4-6 to ppl would be about correct Link to comment Share on other sites More sharing options...
bouche Posted August 9, 2006 Report Share Posted August 9, 2006 thx. We'll make that this week! I've been craving all of those aromatics. We just made our first attempt at chicken stock over the weekend and made about 8 quarts. Tonight we tried our first bbq pork with corn noodle soup with this stock after creating soups with CANNED/TETRA PACKED broth. I must say that the difference was instantly noticed. So the only thing we're missing for this recipe is Sweet Potato! Although, I may need to puree the PB as we buy chunky Link to comment Share on other sites More sharing options...
fluffhead77 Posted August 9, 2006 Report Share Posted August 9, 2006 (edited) Ethiopian Scented Sweet Potato and Peanut Butter Soup/quote]What exactly makes it smell like an Ethiopian?? Edited August 9, 2006 by Guest Link to comment Share on other sites More sharing options...
bouche Posted August 10, 2006 Report Share Posted August 10, 2006 what would you pair up this soup with? We are marinating some chicken breast in an indian style corriander hot sauce and assuming it would go well with the soup. If I had the ingredients, I'd setup a Tandoori marinade I think, and roast the chicken pieces on the IMMENSE HEAT setting in our oven for about 15 minutes. Link to comment Share on other sites More sharing options...
bouche Posted August 14, 2006 Report Share Posted August 14, 2006 tonight is the night. we'll serve it up with some indian spiced grilled salmon. Link to comment Share on other sites More sharing options...
AcidNintendoOrgan Posted August 14, 2006 Author Report Share Posted August 14, 2006 sweet shite! let me know how she goes Link to comment Share on other sites More sharing options...
AcidNintendoOrgan Posted August 14, 2006 Author Report Share Posted August 14, 2006 perhaps you would like to come work with me. how do you find the time to do this board, see shows and come up with these culinary idaes? I had to give up the touring (bands all together for that matter), and 95% of my weekends for cooking. congrats sir, you live the life I wish I could figure out! Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted August 15, 2006 Report Share Posted August 15, 2006 mike's secret is lazy bacon, but you didn't hear that from me Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted August 15, 2006 Report Share Posted August 15, 2006 There's nothing lazy about Mike's bacon and that soup was delish! We tweeked it a bit with some indian chili powder, topped it off with croutons and parsley (though I wish it was corriander) and really enjoyed it. Leftovers for lunch as well! I'm drooling already. Link to comment Share on other sites More sharing options...
bouche Posted August 15, 2006 Report Share Posted August 15, 2006 yeah, it went very well today with my sandwich. I was curious as to what kind of peanut butter would work best. Natural, Homemade, or sugar-fied Kraft. Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted August 15, 2006 Report Share Posted August 15, 2006 HAhaha, when I reheated the soup in the office, I had three people ask me for the recipe. Link to comment Share on other sites More sharing options...
M.O.B.E Posted August 18, 2006 Report Share Posted August 18, 2006 perhaps you would like to come work with me. how do you find the time to do this board, see shows and come up with these culinary idaes? I had to give up the touring (bands all together for that matter), and 95% of my weekends for cooking. congrats sir, you live the life I wish I could figure out!I second that. I get one weekend every summer now. But its well worth it. Link to comment Share on other sites More sharing options...
bouche Posted August 18, 2006 Report Share Posted August 18, 2006 perhaps you would like to come work with me. how do you find the time to do this board, see shows and come up with these culinary idaes? I had to give up the touring (bands all together for that matter), and 95% of my weekends for cooking. congrats sir, you live the life I wish I could figure out! B-town sounds too far, otherwise I might be willing to become an apprentice Link to comment Share on other sites More sharing options...
AcidNintendoOrgan Posted August 18, 2006 Author Report Share Posted August 18, 2006 perhaps you would like to come work with me. how do you find the time to do this board' date=' see shows and come up with these culinary idaes? I had to give up the touring (bands all together for that matter), and 95% of my weekends for cooking. congrats sir, you live the life I wish I could figure out![/quote']B-town sounds too far, otherwise I might be willing to become an apprentice Brighton Ontario. 45 Minutes west of Kingston on the 401. Right smack on lake Ontario Link to comment Share on other sites More sharing options...
M.O.B.E Posted August 18, 2006 Report Share Posted August 18, 2006 Brighton is just down the road from me, maybe 20 minutes. What restaurant do you work in?? I love visiting other chefs and I love when other chefs visit me. It brings out the best in me when the pressure to impress is on. Link to comment Share on other sites More sharing options...
AcidNintendoOrgan Posted August 18, 2006 Author Report Share Posted August 18, 2006 It's called BACI .The liquor license states Brighton Antiques Cafe Inc. And to sell booze we have to have the same name. So my partner and I just used the acro. Opened not that long ago. Going very well though. We are staring slow (getting the kinks out)but we seat 65, have done almost 0 advertising and have been averaging almost 40 per night. Open Thurs, Fri, and Sat from 5:30. Thanks for the interest Link to comment Share on other sites More sharing options...
M.O.B.E Posted August 18, 2006 Report Share Posted August 18, 2006 I feel like Im interviewing you lol What style do you cook? What style is the menu done? What surprises are on your menu? Is there a tasting menu? what is the average price of a dish? What would it cost for 2 people to have a nice meal including wine, drinks and dessert? Maybe I should just come for dinner and review it myself. Link to comment Share on other sites More sharing options...
AcidNintendoOrgan Posted August 20, 2006 Author Report Share Posted August 20, 2006 I feel like Im interviewing you lolWhat style do you cook? What style is the menu done? What surprises are on your menu? Is there a tasting menu? what is the average price of a dish? What would it cost for 2 people to have a nice meal including wine, drinks and dessert? Maybe I should just come for dinner and review it myself. Style: Hmmm - Farm Fresh Canadian with a World Flavours Twist Menu: Condensed 4 Apps, 5 Main (Two are veggie), 3 desserts. "Fine Dining" Whatever that means anymore. Good food I hope. Surprises: ? Depends on what you mean. Your gonna here alot of Herbie, Jolie Holland, BNB and Scofield though. Not many places have that. Tastings can be done for special events. Also working on a chef's table for the fall. Average app: $6 main $16-17 dessert $5 3 course meal and winemaybe $75 for 2 people. Which I think is pretty good. We achieve this by having the world's lowest mark-up on beer and wine. Like only 50%, as compared to the 200%-300% the other places in the area do. I hope this helps. Ciao Link to comment Share on other sites More sharing options...
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