In our family birthdays are celebrated in a major way until you are 18.  Even though we have loved the tradition for the past 35+ years, the last of the grandkids turns 18 next year.  Knowing this our gathering this past gathering was especially sweet.  My middle sister is an amazing cook even though she doesn’t know that she is.  She compares herself to sister #1 who is imaginative and resourceful and to sister #3 who is formally trained and classic food knowledgeable.  Her style is the assembly of many complimentary courses and plenty of it.  “Plenty” also describes her use of butter, Parmesan, cream and garlic-which makes everything rich and delectable (but not low fat).

Her recent menu was approved by the birthday boy.  Spaghetti and whole wheat penne with an Italian sausage and zucchini sauce, a decadent Alfredo sauce and her specialty-tequila chicken.  She served this with Caesar salad and bread sticks but also set out sauteed mushrooms and crumbled bacon.  For dessert she made a 5 layer chocolate cake, with real butter icing.  Whereas I make a lower fat Alfredo sauce-essentially a white sauce with garlic and Parmesan, hers is the real deal with a base of butter, whipping cream and half and half cream.  This is painstakingly stirred until it is a “stick to a noodle” consistency.

Someone commented on her chicken recipe this weekend: “How can you go wrong using tequila, cilantro, lime and cream.  I have substituted the chicken with shrimp to fancy the recipe up for an even more special occasion.  Here’s the recipe: in a medium sauce pan , saute the cilantro, garlic and jalapeno pepper in 2 T of butter over medium hear for 4-5 minutes.  Add 1/2 c chicken stock, 3 T tequila and 2 T fresh lime juice.  Bring the mixture to a boil and cook until reduced to a past-like consistency.  Set aside.  Pour 3 T soya sauce over 1 1/4 lb. cubed boneless chicken breasts and set aside for 5 minutes.  Meanwhile, in a medium skillet, saute 1/4 of a sliced red onion and a thinly sliced red pepper, a half of a thinly sliced yellow pepper and a 1/2 of a thinly sliced green pepper in a T of butter.  Meanwhile cook desired amount of fettuccine noodles.  When the peppers have wilted, add the chicken and soya sauce.  Toss and add the reserved tequila/lime paste and cream.  Bring to a boil.  Gently simmer until chicken is cooked through and sauce is thick.  Toss with well drained fettuccine and garnish with cilantro.

A good friend of mine celebrates her birthday on December 14 and she has always felt that the day gets lost in the Christmas rush.  Perhaps that is why I have tried to make a special fuss for her over the years.  I worked with her husband last year to totally shock her with a 50th birthday party in her own home and also designed her 40th which we entitled “Stuck in the middle with you.”  Each guest was requested to bring a pair of panties which we strung on clotheslines.  It was reminiscent of an old commercial by Fruit of the Loom as we are all in the advertising business.  One year we had a prime rib lunch.  Another (when she was dieting) a South Beach Spa lunch.

Hey I'm missing the birthday girl!

Last year I hosted a sushi lunch at my place complete with miso soup and edamame beans.  We had the sushi catered from Sushi Ya which is my fav place in Winnipeg for my regular sushi fix.  I love the flower garnishes , the freshness and quality of the ingredients  and the price!  We took my 82 year old Mom there for sushi and she exclaimed “What other weird food do you think that I would like?”  My sisters and I made a commitment to get her out for weird food on an ongoing basis.

Sushi Ya Platter

To make a long story, even longer we went to the Lobby Restaurant on York. It is owned and operated by an old friend of sister #3.  The decor is very trendy and urban -more like Toronto or New York and the food is divine.

My first visit was in November so I was not tempted to sample the ice cream but the front freezer display was chock full of choices.  The coffee roaster is visible from the counter and it was polished up like a prized trophy.  The roasted selection that day was a Kenyan dark roast or a Colombian medium roast.  I typically limit myself to two cups per day and this was my third. So I ordered a small cup.  I was cheerfully informed that I could get a refill for 59 cents if I craved more.
My coffee date was a new Mom and her baby boy.  At one point the person who I assume was Katherine the Owner/Roast Master/Manager dropped by our table to tell us about the live music that they have every Saturday night.  She even indicated that babies were welcome-a point that I am sure many young families would like to make note of.  Sounds like a wonderful idea unless you like your music with a glass of wine as Forbidden Flavours is not licensed.

There were a number of customers even at 2:30 in the afternoon.  My guess is that it is because the booths and deep green leather easy chairs are so comfy.  Or perhaps it was the free wi fi.  Any neighbourhood would benefit from a destination like this little gem.

Pizzeria Gusto

Pizzeria Gusto

Dining out happens in spurts for me. At this moment the last three out of four meals that I’ve consumed have been outside the home. Yesterday I had a breakfast meeting at Stella’s on Grant Ave., then I met my husband for ribs at the Garry St. Keg and at lunch today I had another lunch meeting at Pizzeria Gusto on Academy Road. The only meal that I ate at home was a bowl of brown rice (likely as a guilt cleanser). Both Stella’s and the Pizzeria Gusto are within walking distance of our River Heights home. We have many favourites in the neighbourhood including Saucer’s on Academy, Mona Lisa’s and the Bonfire Bistro. We used to be able to walk to the Falafel House another of our favs but they’ve since moved further east on Corydon.

I had only been to Pizzeria Gusto once before but watch with interest as people line up outside their doors before their 5:30 opening. Today I was a client and being treated by a business associate. We shared an appetizer of grilled shrimp in pesto and pistachio nuts-delicious but I would have loved a piece of bread to have mopped up the beautiful bright green sauce. I choose a pizza made with an her olive oil, finely chopped sweet potatoes (with the skin on), pine nuts, pecorino cheese, toasted sage and brown butter.

OMGoodness-who could imagine potato pizza could be so good! It reminded how surprisingly good my potato pasta was when we were in Italy this fall.

Potato Pesto Pasta in Riomaggiore, Italy

I loved the combination of sweetness from the sweet potato, saltiness from the cheese and brown butter and a little bitterness from the char on the wood fried pizza crust. My associate had a pizza jammed with “drunk” mushrooms, a micro-arugula and white truffle oil. This was also so delicious, that I’ve decided that I have to eat my way through their pizza menu.

We were too full for dessert but had a café Americano to finish up. The presentation of this and all items was crisp and clean, matching the decor of the entire dining room. Unfortunately, I drove my car because I had another errand to run but the walk home would have been heavenly to wear off the carbs.

What is your favourite River Heights restaurant? Have you tried Pizzeria Gusto? What is your favourite pizza?

Football and food go hand in hand in our family. There is a gang assembled to watch NFL every Sunday. At the cottage in the summer we watch the CFL at “the big cottage” which is owned by my brother and Mom. At the latter there is an open invitation and you bring along a munchie and your chosen beverage. If my niece is there for the weekend it means Miss Vicky’s chips and some exotic beer or cocktail as well.

On this night we were invited to another brother’s home to watch the CFL final-the Grey Cup. It was an exciting and close game and so there was less interest in noshing than usual. I took along a dip for pre-supper nibbling. I had found some spreadable chevre at 50% off this week and so I’ve plopped it onto a plate and roughed up the surface. I then mixed a balsamic glaze with some honey and poured that over top. Toasted almonds go onto of that. When we arrived, I cut up a green and a red apple and put the slices all around the cheese. It was a big hit. Sister #2 took her famous hot mushroom dip. This is truly addictive and very rich for the old digestive system but remains one of my all time favourites: cook ½ lb. of bacon until crisp. Drain and reserve 2 T of drippings in skillet. Crumble bacon and set aside. Add ½ lb. of sliced fresh mushrooms, 1 finely chopped onion and 1 clove of minced garlic and cook over medium heat until tender and most of the mushroom liquid has evaporated (about 6-8 minutes). Mix in 2 T flour and a dash of pepper. Reduce heat and add 4 oz. of cream cheese (cut into smallish pieces) and ½ c cottage cheese. Also add 2 t Worcestershire sauce and 2 t Soya sauce. Stir in ½ c of sour cream and the bacon. Serve with a solid cracker as this dip is heavy with good things.

Another football favourite is La Cocina’s Hot Hamburger Dip. La Cocina is a Manitoba company that makes the best tortilla chip that I’ve ever tasted. It is airy light and salty. The chip is more fragile for dipping but this keeps me from going over board (will power would also do the trick). We also like to scatter the chips over a Mexican dish or salad (a good use for the last ¼ of the bag). I digress…the Hot Hamburger Dip recipe is: Brown 2 lbs. of ground beef and 1 chopped onion. Add ½ lb. of cheese (processed like Velveeta is best but we rarely have it in the house). Then add 1 can tomato soup and 1 can of mushroom soup as well as ½ a chopped red pepper and another ½ chopped green pepper. This is where you can experiment by adding other peppers, celery, carrots, etc. Finish with 2 t chili powder and ½ t garlic salt. Simmer 20-30 minutes and serve in small bowls or in a crock pot.