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These
are recipes as they appear in Muskoka Flavours, Guidebook and Cookbook:
The best food and accomodation in Ontario's Cottage Country, by Brenda
Matthews, James Lorimer & Company Ltd., Publishers, 2000.
From page 120....
"Riv Bistro
is located in the heart of downtown Midland. Within walking distance of
Georgian Bay, it is a popular spot for visitors who arrive by boat and
car, as well as locals. The atmosphere in the dining room is warm and
casual, and the service attentive.
The menu is
dominated by Mediterranean influences. Chef John Koutsourakis changes
it often, offering such specialities as fresh seafood, various lamb dishes
and homemade baklava.
Reservations
are recommended in the summer months; children are welcome."
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Escargots Wrapped
in Phyllo (Appetizer)
1/2 lb unsalted butter
24 escargots
4 cloves garlic, crushed
1/2 small Spanish onion, finely diced
1/4 cup lime juice
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1/4 cup lime juice
1 tbsp crushed black peppercorns
1 tbsp chopped fresh basil
4 to 6 sheets phyllo pastry
1 cup feta cheese
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In large skillet, melt half
of the butter over medium heat; suate escargots, garlic, onion, lime juice,
peppercorns and basil until garlic is golden.
Melt remaining butter. Keeping
remaining pyllo covered to prevent frying out, place 1 sheet of phyllo
on work surface. Brush lightly with melted butter. Place second sheet
on top. Cut into 3-inch squares. Place 1 escargot with small amount of
sauce on centre of each square; sprinkle with feta cheese. Pull up corners
of phyllo and gently press together to form pouch. Place on greased baking
sheet. Repeat with remaining phyllo squares, some of the remaining butter
and remaining escargots and sauce.
Bake in 350F oven for 7 to
9 minutes or until golden. Brush lightly with remaining melted butter
Serve immediately. Makes 24 pieces.
Chef's
wine suggestion - Trius Chardonnay "Lakeshore," 1997,
Hillebrand Estates.
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Chicken
Baharii
(Entree)
The
sweetness of the fruit pairs beautifully with the curry and chillies in
this easily prepared entree. Chef Koutsourakis suggests serving it on
couscous.
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6 boneless
skinless chicken breasts, each 5 oz
2 very ripe bananas, pureed
3 cups diced fresh pineapple
1 1/4 cups 35% cream
1/4 cup water
4 tbsp curry powder, preferably Madras
2 tbsp (rounded) chopped fresh parsley
1 tbsp crushed red chilies |
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In large skillet,
poach chicken until no longer pink inside. Transfer to platter; keep warm
in oven.
Meanwhile, in clean
large skillet over medium-high heat, combine bananas, pineapple, cream,
water, curry powder, parsley and chilies; cook until heated through.
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Couscous
8 cups medium quick-cooking
couscous
1 cup raisins
1/2 cup crushed walnuts, almonds or pine nuts
1/2 cup chopped fresh parsley
4 tbsp brown sugar
1 tbsp cinnamon
salt and pepper
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In
large bowl, pour boiling water over couscous just to cover. Let stand
until water is absorbed and couscous is expanded, about 20 to 30 minutes;
fluff with fork. As soon as couscous is cool enough to handle, gently
rub it between fingertips to break apart and remove any lumps.
Just
before serving, stir in raisins, nuts, parsley, brown sugar and cinnamon.
Season with salt and pepper to taste.
To
serve, spoon couscous onto centre of each of 6 warmed plates; place chicken
breast on top. Spoon sauce over top. Serves 6.
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Chef's
wine suggestion - Trius Riesling, 1998, or Vineyard Select Gewurztraminer,
1998, Hillebrand Estates.
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