I recently learned two new things about fondue.  The first is that the word comes from the french word fondre -to melt.  The second is a fun rule that we will have to institute for our next family fondue party: if you drop what is on the end of your fondue fork into the melting pot, you have to kiss someone at the table. 

I had lunch today with an old friend and when he heard that  I wrote yesterday about TV dinners, he was happy to share this delicious one.  Perhaps  you’ll want to make it Sunday night for the Canada /US hockey game.

Pizza Fondue

This is a very simple and delicious comfort food to enjoy while watching a movie or the Olympics. Serve with a side salad and a nice bottle of red wine. Totally to die for.

1 lb. Lean ground beef and/or Italian sausage

1 small onion

10 oz cheddar cheese (shredded/cubed)

1 ½ tsp garlic powder

1 tsp. oregano

1 ½ tsp fennel seed or Italian seasoning

Fresh cracked pepper

20 oz can of Meat or Spaghetti sauce

10 oz. mozzarella cheese (shredded/grated)

1 French baguette cut into 1” bite-size pieces.

Sauté the beef/sausage and onion until cooked and drain. Now transfer to an electric fondue pot. Add all seasonings, cheddar and sauce and stir well. Turn onto medium to heat everything up and melt the cheddar cheese. Once it’s all nicely warm and blended, add the mozza cheese and continue stirring occasionally until all bubbly and melty. Stick your bread cubes onto fondue fork, dip, twirl and enjoy.

Kath’s quote: “When the moon hits your eye like a big pizza pie, that’s amore.” Jack Brooks (song writer)

Canada Germany Olympic Hockey

For two nights in a row I have fixed a quick dinner to enjoy in front of the TV.  I do not make this a habit; in fact I would proudly say that we have raised three kids to adulthood without compromising on this house rule.  But now we are almost empty-nesters and there must be some fringe benefits to this new found status.  My excuse is that the Canadians played Germany last night in Olympic Hockey and tonight they play Russia.  Besides everyone knows that rules are made to be broken.

Mid Prep

To say I am a frugal cook is an understatement.  Anyone who has read my refrigerator soup recipe on this site can attest to that.  Tonight I found a couple of already formed hamburger patties in the freezer.  Just in case that didn’t taste their freshest, I decided to make patty melts.  Once you add the caramelized onions and melted Bothwell hot pepper cheese, who can detect how fresh the patty is anyway?

I’m happy to say that I was able to create a low fat version than what one might order at a restaurant.  Here you go:  Cook hamburger patties to desired doneness and set aside on a “holding” element.  Saute one sliced onion in 1 t of olive oil until brown.  Add to held patty container.  Clean pan and cover bottom of pan with 1 T olive oil.  Add desired slices of rye bread with a swish through the oil.  Top with a grated cheese and heat on medium until cheese is melted but at the same time checking that the browned side of the bread is not getting too dark.  Assemble all cooked ingredients and serve with a crunchy green veggie and oven roasted sweet potato “fries”.

For one of our last lunches in Italy, my husband wanted to have an authentic seafood anti pasto.  We chose a restaurant called La Baraccia (named I think for the ancient Northern Italian Village of Baracca) in Monterrosso, CinqueTerre. 

It was busy with both tourists and locals which we thought was a good sign.  We sat outside on the big covered deck and were placed very close to our dining neighbours so we could see what menu decisions they had made.  I bet they were stunned if they watched the food that D and I put away at that lunch.  The cost was 18 Euros each and the minimum order was for two persons.

We thought that perhaps we had misordered when the first 6 cold plates came out.  They were very delicious but we thought that the seafood feed had concluded too soon.  Then when the hot dishes came out and kept coming out, we felt silly about our mistake and had to admit that we were blown away.

I’ve been for many business meetings at The Inn at the Forks but never had a chance to dine at The Current.   Last night was my first opportunity.  I am a rock and stone collector and am soothed any time I am around water and so I was quite taken by the decor of the hotel lobby and the restaurant.

The Current

Chris was our waiter and although he was busy, he was very attentive.  The evening started with the delivery of an Amuse Bouche (a delightful taste) which was resembled a steak tartare on a crostini topped with a grate of Parmesan.  But this description does not do it any justice because the two and a half little bites were divine!

Amuse Bouche

We then shared the Scallop appetizer which was succulent and gone too soon.

Scallops

Awaiting the entree we had some time to gaze out the window where we sat and enjoy the comings and goings at The Forks.  There were many families there for the evening to skate on the central rink or along the world’s longest skating path.  There was a soft snow falling and it was a glistening night.

Rainbow Trout

Pork Rack

I’m glad that my husband chose the trout because I need help with the stuffed pork loin.  Even with his assistance, I still had enough to make a huge sandwich for lunch today.

We lingered long enough over coffee that we could fit in one more bite and Chris’s assistant helpfully suggested the Lava cake.  Even though I think Sister #2 does a better job of the cake itself-the homemade peanut butter ice cream that it came with was rich and wonderful.

Lava Cake

The restaurant was bustling with family travellers and business persons.  It was a delicious and tranquil way to spend a Monday night in the winter.

Kath’s quote:”Wine is sure proof that God loves us and wants us to be happy.”-Benjamin Franklin

Maria March 2010

I live in the heart of sunflower country and they are my favourite “summer at the beach” snack.  But, my favourite “winter at the beach snack” are pepitas!

Maria-the Pepita Lady

Maria is the primary reason why I love pepitas so dearly.  Maria lives on Isla Mujeres and walks the beach daily (weather permitting) selling her product.  She has an uncanny sense of timing-just when you have ordered a frosty Sol and are thinking that you might just be getting  a little bit peckish, Maria will stroll along.  Her skin is well weathered and crinkles up when she smiles in recognition of you.  With your permission, she lovingly squeezes a wedge  of lime over your pepita snack.  She will stop for a little chat and then continue on her way-leaving us to wonder how she manages to wade through the heavy sand every day.

North Beach-Isla Mujeres

In my mind no one will ever be able to exactly duplicate the taste of Maria’s pepitas.  As taste is a multi-sensory experience for me-it also has to do with the sights, sounds and feelings of contenment that I enjoy whenever I am on Isla Mujeres. 

BUT Sister #2 has made a very good attempt at recreating the recipe.  With her permission, I share it here:

Pepitas

3 cups hulled pumpkin seeds

3 tbsp canola oil

1 tbsp chili powder

1 tsp ground cumin

1 tsp salt

1 lime

Method

Preheat over to 300ºF. Line a cookie sheet with parchment paper or a silpat. Combine oil, chili powder, cumin and salt, stir well. Add pumpkin seeds and toss to coat. Spread seeds on cookie sheet in a single layer. Roast for 25 minutes, until seeds are lightly browned and crunchy. Shake or stir seeds occasionally for even cooking. Be sure to check frequently during the last few minutes to avoid over cooking. Let seeds cool slightly before serving. Serve with wedges of lime which can be squeezed over top of the warm seeds. Seeds can be stored in an airtight jar for 1 week at room temperature or 1 month in the fridge (as if there are ever any left). Makes 3 cups.

Kath’s quote: “Too much work, and no vacation, deserves at least a small libation.  So hail! my friends, and raise your glasses; work’s the curse of the drinking classes.”-Oscar Wilde