Last night on The National from London for the Queens Diamond Jubilee (I was in London for her Silver one), they were in a Canadian Pub called The Maple Leaf which serves only Canadian beer and I am assuming Canadian food.  Peter Mansbridge was asking diners about the poutine and this reminded me of a recipe that I had recently concocted.

This recipe takes a leap from an authentic French Canadian version, to achieve a French Country Cuisine version.  It cannot be called authentic, because authentic poutine MUST have cheese curds and this used cubes of cream cheese.  But the latter is almost always available in the cheese drawer of kitchen fridges.

 

Now that you are going to want to tell your family what you have made them for dinner, you are going to have to know how to pronounce the dish.  Here is your audio reference from the University of Manitoba.

Kath’s quote:  “My dear boy, when curds are churned, the finest part rises upward and turns into butter. So too, dear boy, when food is eaten the choice parts rise upward and become mind.”– Mark Kurlansky

 

To all of my fellow Poutine Lovers out there: in the immortal words of a favorite Quebec Celebrity “I love you! I kiss you!”

Sometimes connecting with long-standing friends feels as if there were never any gaps in your time together.  Such is the case when friends Laura and Sue indicated that they wanted to take me out for a birthday lunch.  We have celebrated many of my birthdays together but not so many as of late.  I miss our times together but we made up for lost time with this rendezvous.  We enjoyed bonding chats and a beautiful bottle of wine (2 in fact) and the food-ah the food!

Tapas is my favourite menu style but is not conducive to all lunch gatherings.  I have shared so many forkfuls off of plates not my own, with this trio though, that it is not an issue.  There was a time when we enjoyed dim sum together almost once a week.

There was harmony in our selections and the end result was a delectable sampling of tastes.

My first bite was of Potato and Egg and I could have happily, eaten an entire plate (potato lover that I am).  The tiny multi-coloured potatoes where lightly squashed and then topped with shredded egg and fish eggs.  The saltiness of the roe was a perfect compliment to the silky oil and perfectly cooked potatoes which tasted almost sweet.

The spicy cilantro chicken came next and although it was undercooked, the meat was succulent with a little bit of heat at the end of a bite.  The cilantro garnish did not seem to be an essential flavour in the dish.  Too bad-I love the fresh taste of cilantro with chicken.

One of their specials was grilled fava beans with feta which were unique and delicious.

I have no idea what the ingredients of this last selection were but the details do not really matter when something tastes this good.  The grilled cheese was creamy and silky and the bread perfectly grilled with what tasted to me like an extra generous glob of butter.  Whatever else was stuffed inside, perfectly blended with the identified tastes.

The locale at 85 Princess Street is nicely appointed but very noisy as there are no floor or wall coverings on concrete to buffer the boisterous lunch chatter.  We solved this by staying half the afternoon, when it became much quieter.

I find the decor of my favourite Winnipeg restaurant-Segovia, cozier and their staff more acquainted with the passion of tapas but I was definitely intrigued by what Deer + Almond has going on and will likely check them out again.

Kath’s quote: “Sharing food with another human being is an intimate act that should not be indulged in lightly.”–M.F.K. Fisher

Love-that is all.

The table was set to reciprocate for the meals that we had shared over the winter.  The young families that we host at our home monthly, wanted to thank us for our cozy times with a spring dinner celebration in our honour.

And were these folks organized!  This was the task list posted in the kitchen.  And here were our handsome chefs.

It was a spring time citrus theme and while the guys were busy in the kitchen, amazingly delicious cocktails were served in the yard as the little ones picnicked on quesadillas (which looked pretty darned good too)!

Soon we were called to dinner and assembled around the dining room table which was set up in the sun-filled living room.

The timing of the event was consistent with our mandatory Sunday dinner and so our gang was invited as well as Sister #3 who assists us when we host the group at our home every month.

On to the food:

The ribs were succulent.

As was the cauliflower in a rich and creamy bechamel.

Throughout dinner we were entertained with instrumental renditions of our eclectic music choices as well as a special treat of music from one of the beloved Moms who is a concert pianist and was performing later that evening.

The menu and recipe (but not the inspired setting) came from this cookbook:

The collection provides all the information necessary for busy families to shop and prepare nutritious and balanced meals for their families.

All the ingredients and timing of the preparations are clearly outlined.

As well as step by step photos of the process.

The piece de resistance of the evening was when the kids changed into their waiter attire and each served us our dessert.

Look at the joy that asking the kids to participate can bring!

And how seriously and with determined concentration, the tasks were taken on.

The bananas in lime juice were divine but in truth, I could have been fed anything and I could not have been more surrounded with love.

Kath’s quote: “Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.”-Craig Claiborne

Love-that is all.