- CUISINE SCENE’

ASI promised, here are more
recipes from the chefs who
_ Served up great fare and ©
7 raised a fair share of funds to’
‘help 'feed Vancouver’s hungry
last month’s Taste Of The

This v week we wrap upt my sam-
pling with Chef Pierre Delacote and
his kitchen, team from Seasons in
‘The Park (yep!; he’s the one who
cooked the Suzrimit dinner for.
Presidents Clinton‘and ‘Yeltsin and
had Clinton autograph his rare inau-
gural ! license plate from Chef’s vast
private coliection).. "> -

‘Next up we have the host of the .

4 evening himself, Executive Chef
* Robert LeCrom'and his brigade from
~The Hotel Vancouver locale of the
event, spread among three fabulous
and historic ballrooms.

.-From their ponular Griffin’s .--
Restaurant, ‘Chef and his team served
up oversized tortilla wedges laden |
wid) salsa; Smoked chicken, and a.
guacamole-vinaigrette. -

Finaily, the sweet finale.. Chefs
Olivier Andréini and Pastry Chef...
sKurt Ebert from the’ Dubrulle French
Culinary School hosted their. pastry-
aden table filed with truffles, sweets

vent. And mark your naire now
for next April so: you. can taste at
»Taste too! A gteat event,

. SWORDFISH ON __.
;ROASTED) EGGPLANT TART
. Delacote's ‘inspired teaming of
ul swordfish, eggplant, salsa and a bal-
amic vinaigrette got raves. His team
served them on hand-made pottery
‘from .Season’s hostess Jane
“McDougall — a real family affair.
Serves 6-8 as appetizer.
er oe ”
6-8 large slices eggplant, 4%" (2 cm)
thick

NEWS photos Cindy Goadinan

FROM THE North Stiore's Dubrutle French h Cutinary School, instructors Kurt Ebert and Olivier
Andreini served up tempting sweets, including a wenderiul anise-fiavored biscotti.

Olive oil

- 6 Roma tomatoes

% bunch fresh cilantro
4% medium red onion

>. 2 Thsp. G0 mL) capers
[2yed peppers
/2 Thsp: (30 m3.) fresh: lemon j juice

% tsp. (2 mi) crushed fennel seed

_ Salt and pepper
‘Balsamic Vinaigrette

- Fennel Crusted Swordfish
” Fresh sprigs basit

‘Cracked black peppercorns

Brush eggplant slices with olive

" oil. Season with salt and pepper.
:, Bake at/425°F (220°C) until pale

golden and tender all the way

"through. Cool to lukewarm, Set

aside.

Halve: tomatoes and: remove

“seeds. Dice tomato. Mince cilantro:

and red onion. Drain capers and
chop. Roast the peppers; cool, peel,
and dice. Combine these ingredients
together. Finally, add a bit of the

”: Balsamic Vinaigrette just to moisten
the salsa. ‘

Balsamic vinaigr ette:

we plas 2 Thsp. (2 200 ml) balsami-
ic vinegar
¥ c. (325 mL) otive oil

1 bench frésh busil leaves

Salt and pepper

Reduce the vinegar by half over

medium-heat in a non-reactive (stain-
less) pan until syrupy, dark and rich.
Remove

ture. Season with salt and pepper and

AND FLOWERS _
‘SHOW MOM HOW
YOUR LOVE GROWS!

Choose from the North Shore's finest selection.

: from heat. Whisk in the.
olive oil. Chop basil and add to mix-

set aside, ©

Fennel crusted swordfish:

1 th. (569 g) swordifish tail, intact

1. Tbsp. (145 mL) crushed fennel
sceds

1 Tbsp. (i$ mL) whole fennel seeds

Sait :

‘ Crashed black peppercorns

Olive oi}

Mix fennel seeds, salt and nepper
(about 4 Tbsp. cach) to produce a dry
cure. Brush fish with olive oil on all
sides and roll in the dry mixture to
form a thick crust.

Set fish in'refrigerator 2-3 hours
uncovered io set, Remove and bake
in ‘a pre-heated hot 450°F (220°C)
oven 12-15 minutes until rare ‘in the
center and crusty on the outside.

Remove from oven and cool com-

“pletely.

To serve finished tarts:

Set roasted eggplant tart in centre
of each large plate. Mound salsa onto
centre of eggplant. Thinly slice the
cooled swordfish, and place several

“slices over salsa. .

Drizzle with the vinaigresie over
tog and onto plate. Garnish with
fresh basil. Scatter cracked pepper-
carns around each tart and onto edge

of plate. Serve cool or al room-tem-

perature.

TORTILLA WEDGES
Chef ‘LeCrom, Sous-Chef
Marshall, and the Hotel Vancouver

GLADEN CENTRES

OPEN 7 DAYS FROM 9 to 6.

NORTH VAN SUPERSTORE: 1343 LYNIN VALLEY RD. .
WEST VANCOUVER: 2558 HAYWOOD AVENUE ... .

(NORTH. VAN 9 to 9 THURS. & FAI.)

985-1784
922-2613

brigarc: served up this terrific party-
fare. Easy to do al home for an out-
door party. Stunning presentation,

colorful delicious, inexpensive to

'

prepare. Appetizers for 4-6.
Main ingredients:
Toasted tortilla wedges _
Grilled chicken breast
Tomato saisa
Guxcamole Vinaigzette

Fresh cilantro (garnish)

For the toasted tortilla wedges:

6 extra-large 10" (25 cm) flour tor-
tillas

Olive oii

Seasalt

Finely minced fresh rosemary

(optional).

Cut the tortillas into long wedges,
end-to-end (rather than cutting into
pie-shaped wedges, which would be
shorter) right across the whole tor-
tila, each will be 10” (25 cm) long.

Toast wedges in a single layer on

a flat cookie sheet in a pre- -heated
400° F (200°C) oven abcut 5-7 min-
utes uriil crisp,

Remove from oven. Brush imme-

diately on top side with olive oil
while still hot. Sprinkle with coarse
salt. Sprinkle with rosemary. Set

HOTEL VANCOUVER Execu-
tive Chef Robert LeCrom.

aside.

For the grilled chicken breast:

2 whole boneless chicken breasts

Vinaigrette dressing .

Few drops hickory
flavoring ue

.snioke |

Marinate chicken in vinaigrette,
with hickory smoke flavoring added,
2-3 hours refrigerated. Grill over
coals, or broil until cooked through
and nicely charred. Cool completely
(may. be done 1-2 days ahead of
time). .
Slice thinly into diagonal strips.
Assemble as directed below. :
For the tomato salsa:

% ¢. (75 mL) finely diced cucumber “

% c. (75 mL) finely diced ‘sweet red
bell pepper

2 Tbsp. (30 mL) finely diced red
onion ;

1 small ripe tomato, finely diced

2 tsp. (10 mL) red wine vinegar. .

? tsp.(4l0 mL) chopped fresh.
cilantro =~

% tsp. (2 mL) Worcestershire
~ Sauce

I tsp. (5 mL) hot pepper sauce

Olive oil

Combine all the: ingredients, stir-
ring well to mix evenly.

Divide the salsa mixture in half.
In a food pracessor or blender,
process half the mixture until pulpy.

Combitie puree with the chunky
mixture. Cover and refrigerate sever-

See Biscotti page 58

EDGEMONT VILLAGE

Corner of Faigemon’ Blvd, + Queens

We res

983-
vifect frum Wed., May 4-Tues., May 04 |