Chef's Spotlight > Tim Celuch of Northern Spy Cafe
by Brian K. Mahoney; Photo by Keith Ferris

North African Vegetable Stew

Ingredients:

(all diced large except for tomatoes and garlic)
2 Sweet Potatoes
1 Large Onion
1 Green Pepper
1 Red Pepper
1 White Potato
2 Large Carrots
1 Eggplant
1 Cup Green Peas
1 Cup Tomatoes, chopped
6 Garlic Cloves, minced

For Spice Mix

1 Tsp. Cinnamon
1 Tsp. Turmeric
1 Tsp. Allspice
2 Tsp. Cardamom
1 Tsp. Cumin
1 Tsp. Garlic Powder
1 Tsp. Mint
1 Tsp. Basil/Oregano

Method

1. Combine all spices.

2. Sauté all diced items with half of Spice Mix in good olive oil for several minutes.

3. Add 2 cups of water, tomato, and garlic. Cook till potatoes are tender, add peas, and serve over Basmati rice.

4. Serve over Basmati rice.

The Northern Spy was opened by Tim Celuch and George Nagle in May, 1993, across from the eponymous falls in the Ulster County hamlet of High Falls. A countrified neighborhood restaurant with a touch of class, the Northern Spy has a relaxed atmosphere that Nagle, who runs the front of the house and acts as maitre 'd, barman, and sommelier, describes as "comfortable for anybody who might come in." In his role as sommelier, Nagle has created a first-rate wine list of 125 bottles, drawn from varietals around the world, to match Celuch's eclectic fare. On any given night, expect to find about 16 wines by the glass.

In the kitchen, Celuch attempts to take creative American cuisine on a world tour and home again, fusing elements from disparate cultures and creating simple, home-style dishes, like sliced roast pork in tomatillo sauce and lobster ravioli a la Grasso with curried spinach cream sauce.

Celuch's North African Vegetable Stew is a simple and hearty dish for the beginning of autumn. And best of all, it's easy to prepare.

Northern Spy Cafe. Rt. 213, High Falls. (845) 687-7298.
Dinner: Thursday-Tuesday, 5-10PM. Friday & Saturday 5-11PM. Sunday Brunch 10AM-3PM. Closed Wednesday.