Our evening at Sydney’s was near perfection, right down to the soft fluffy snowflakes that were falling on the courtyard of the Forks, when we were the last satisfied patrons to leave that night.

When I say “near” perfection,  Laura had done her utmost to reserve a round table six weeks prior to this special evening and when she was escorted to a rectangular table which is not as conducive to inclusive conversation, she was told that someone would come to speak to her.  Well, that someone never materialized and the request was ignored or forgotten.

But no matter, I anticipated that the evening would be stellar as I had recently followed the Gold Medal Plate competition and knew that Chef Michael Schafer had taken the bronze.  So we were in for an award winning evening.

We started the merriment off with the Ceasar that the server suggested.  We detected the addition of horseradish and I noticed as we raised our glasses for a festive toast, that my glass was reducing in contents more quickly than the others.

You may already know that Sydney’s provides a seasonal menu for one price of $55. per diner (with the option of a couple of more expensive choices), which capitalizes on the fruits of the local harvest.  The offerings are a fusion of Asian, French and Italian influences.  Since these are my personal favourites (with the exception perhaps of Mexican), I knew that I would well pleased with everything that came my way.      

Some started with split pea soup which tempted me as I spotted the inclusion of truffle and house-made ham.  But I opted for something lighter to start and was satisfied with my gorgonzola and walnut topped, beet salad.  Statisfied until I tasted D’s prawn and veggie kakiage……

Kakiage is a tempura of mixed vegetables and often includes shrimp or prawns as this one did.  The was a pocket of wasabi powder in the mix which was well balanced by the citrus ponzu sauce.  I was coveting D’s choice.

The next course included a gorgeous beef liver pate sampled by some and a pumpkin risotto that caught my eye.  The pistachio crumble, sage oil and parmesan crisp were delightful and I was content.  That was… until I tasted D’s savory bread pudding. 

The choice, which I thought was unusual at first, was the perfect blend of seasoned bread and a savoury sausage.  It might have been the surprize hit of the evening.

The courses were divided by a cleansing sorbet and then the “mains” began to arrive.  This double lamb shank, pictured above was enhanced by a rosemary, dijon crust.

Laura and Sue opted for the spicy garlic rock lobster tail and tiger shrimp.  I had a nibble and was duly impressed.  D enjoyed his salmon with warm olive salad and I, my bone-in pork chop with an apple stuffing.  Perfectly cooked to a medium rare with juices still flowing, it was gorgeous.

By the time dessert arrived, we should have been linking arms for a stroll in the snow but picked up our spoons once again.  D let me taste his satisfying chocolate crepes with a marscarpone fig cream.

I was over the moon for my apple tart with blue cheese ice cream and a brandy snap.

What could enhance this circle of friends, celebrating Christmas?  Well did I mention that Santa is one of my friends?  Here he is making his selections of the evening’s fare. 

And again, just before we departed for the evening.

I truly hope that your festive season, gets off to as good a start as mine.

“What I don’t like about office Christmas parties is looking for a job the next day.”-Phyllis Diller

This morning brings preparations for another fund-raising bake sale.  Lucky for Daughter #2, she has a baking beau.  The Frenchman made these tasty morsels for her to sell this morning.

 ¼ cup peanut butter

1 1/2 cups flour

½ cup cocoa powder

½ teaspoon baking soda

½ cup margarine, softened

½ cup sugar

½ cup brown sugar

1 egg

1 tablespoon nondairy creamer or soy milk

1 teaspoon vanilla

¾ cup powdered sugar

½ cup peanut butter

2 tablespoons sugar

Instructions

Preheat oven to 350 degrees. Stir together flour, cocoa and baking soda. Cream together the margarine, sugar, brown sugar and ½ cup peanut butter until fluffy. Beat in egg, soy milk and vanilla. On low speed, beat in flour mixture. Batter will be thick. Form the dough into 32 balls and set aside.

For filling, stir together powdered sugar and ½ cup peanut butter. Shape this mixture into 32 balls also.

Slightly flatten each chocolate ball and top with peanut butter ball. Pull chocolate dough over peanut butter to cover completely and place on ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the remaining 2 tablespoons sugar. Bake for 8 minutes or until just set. Cool on pan 2 minutes before removing to wire rack to finish cooling.

Kath’s quote: “Nothing takes the taste out of peanut butter quite like unrequited love.”-Charles M. Schulz

I was searching for recipes to fix for Sunday’s Grey Cup Game and my own blog entry came up!  I wrote this when the Olympics were on and we were all eating suppers in front of the TV.  I recommend making some crunchy bread from scratch for the dipping.

Pizza Fondu

This is a very simple and delicious comfort food to enjoy while watching a movie.  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:  “Do not move back and forth on your chair. Doing so gives the impression of constantly breaking, or trying to break, wind.”-Desiderius Erasmus (1466? – 1536)

Thanks again Wal.

A very long time ago, there was a restaurant in Winnipeg called Mrs. Lipton’s.  The little cafe was in an old house on the corner of a neighbourhood street and I always wondered how they got zoning for the place, as it was so entrenched in the quaint neighbourhood.  It wasn’t really like eating out, it was more like going home.

The same is true of  Wanda’s Pie in the Sky in Kensington Market.  We had met an old friend of ours and she had not had anything for lunch that day.  We, on the otherhand had gorged ourselves at breakfast and were too full for lunch.  So it was decided that we would check out Wanda’s.  When we arrived there were folks visiting, reading and surfing.  The place was filled with wonderful aromas and beautiful little feasts for the eyes. 

D and I shared a “piece” of blueberry pie.  It was the closest thing to my Mom’s blueberry pie and that is the highest compliment, that I can pay anyone about their baking.  How shall I describe it?  The flaky crust was appropriately salty and the generous portion of what tasted like wild blueberries was not too sweet but tangy with lemon juice.

Next time (and it will be a while unfortunately, until our return to TO) I will definitely be ordering the infamous rainbow cake.

Kath’s quote:  “I don’t think a really good pie can be made without a dozen or so children peeking over your shoulder as you stoop to look in at it every little while.”-John Gould

I am convinced that  my love of preparing food for others (and as a love offering) was instilled in me at an early age.  My Mom was very wise and knew that if she made the process fun and not a responsibility, she could encourage our help.  There were six of us kids, only one working parent and my Mom made everything from scratch. 

She would always leave a heel of pie crust so we could make our own mini pies filled with jam and wedges of bread dough so that we could fashion our own version of her amazing cinnamon buns.  Her cabbage rolls and perogies were legendary and I recall the afternoons when Sister #2, Brother #3 (twins 3 years younger than I) were perched up at the kitchen table to help her roll, stuff and pinch.

I still recall the day when I prepared an entire dinner for the family and a business associate that my Dad was bringing home for dinner.  I do not remember all of the ingredients but I do know that that the main course was meatballs in a mushroom sauce and buttered noodles.  I am quite sure that I was eight as that was the year that Sister #3 was born.

Cooking with kids is brilliant for so many reasons: 

it teaches order, process, measurement, fractions and other math concepts

it teaches basic scientific interactions between ingredients and cause and effect concepts 

it teaches about good nutrition, vitamins, fibre and the healthy living benefits of anti-oxidants

it teaches about the importance of purchasing local and the planting and harvesting cycle

it teaches how to create grocery lists and budget and read a recipe (the only recipe book that I recall in our home was Madame Benoit’s)

I could go on and on but most importantly:

it teaches that food made with care and attention is an offering and a gift to show those you love, that they are precious and important to you

Kath’s quote: “C is for Cookie, that’s good enough for me.”-Cookie Monster