Food Musings

A Winnipeg blog about the joy of preparing food for loved ones and the shared joy that travel & dining brings to life.

Canola Connect-Baked with Love

November20

Persons like me: haphazard, un-exacting, short attention span, make terrible bakers and I am a terrible baker! At Christmas, when it is time to bake festive cookies, I typically choose to prepare a slice or a candy or avoid the task all together and depend on the talents and gifts of my friends and family.

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We were as busy as little elves in the bakery. Friend Getty, is moving so fast, she went out of focus!

So when an opportunity came along from my friends the Manitoba Canola Growers to learn from one of Manitoba’s best bakers, in the company of many of my foodie pals, I jumped at it. Chef MJ Feeke is an instructor at Red River College, runs a multi-faceted food business AND perhaps most importantly, is a Mom to a busy family.

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Benjamin’s Gourmet Foods on Eveline St. in Selkirk, Manitoba was already decorated for Christmas.

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We were in expert hands.

Baking alongside with us were Jen and Will Bergmann, a third generation farm couple who are also raising a family (three under the age of 3 1/2). They, along with so many farm families that I have had the pleasure to meet through Canola Connect, are the new generation of farmers: young, hip, attractive, passionate, educated, hard-working.

If you are watching your grocery budget, have a dairy sensitivity or allergy, the recipes that we used all contained canola margarine. Sister #3 (as she is known in this space) came along to add an extra dose of sweetness to my evening. We were in the same group of four and split up our dough forming duties.

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Chocolate Chip Orange Shortbread was rolled out and then cut into triangles.

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Chocolate Mint Crackle Cookies, were rolled (to the exact size of an eye-ball), thumb-pressed, baked, iced and sprinkled.

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Red Velvet Rose Cookies were piped (hard work I heard), baked, piped with cream cheese icing and sprinkled with red sugar.

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Lemon Poppy Seed Slices were cut, baked and drizzled with lemon icing. They were the easiest and in my humble opinion, the tastiest of the cookies.

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These festive wreaths were assembled from a myriad of mini holly leaf wafers and finished with a red bow.

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The heart shaped Brown Sugar Cut Outs are seen below. Somehow I missed photographing the Spicy Logs. Maybe it was because we made zillions of cookies that evening.

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I thought that these were the prettiest: White Chocolate Raspberry thumb cookies. They reminded me of the almond thimble cookies with raspberry jam that my little Polish Grandma used to make.

In the end, isn’t that what Christmas baking is all about? Sharing a treat, spreading love and good cheer, making memories and reminiscing about Christmases gone by. I hope that your Christmas preparations and the season ahead will be filled with peace, comfort, joy and….cookies!

Kath’s quote: When I buy cookies, I eat just four and throw the rest away. But first I spray them with Raid so I won’t dig them out of the garbage later. Be careful, though, because that Raid really doesn’t taste that bad.”-Janette Barber

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Live simply, laugh often, love deeply.

 

 

 

 

 

 

White Rock Cafe

November19

I often describe restaurants as “quaint,” but in the case of the White Rock Cafe I would add that the neighbourhood gathering place is “authentically” quaint.

China cups were hung on display along with side plates and saucers. The decor is a bit tired but the full house of contented diners did not seem to mind in the least.

My server was quaint as well, with an unpretentious manner. I asked whether I should select the reuben or clubhouse, and he said “That depends on whether or not you were planning on eating supper!”

As I waited for owner/operator Jacquie Fuller, to prepare my meal, I read this sign on the wall: “We are a small family-owned restaurant with a small grill area and a usually ‘frazzled cook’ so your patience is appreciated. Open most days about 8:30 a.m. Occasionally as early as 8. But somedays as late as 9 or 9:30. We close about 7:30 or 8 p.m. Occasionally about 4 or 5 but sometimes as late as 11 or 12. Some days or afternoons, we aren’t here at all and lately we’ve been here just ’bout all the time. Except when we’re somewhere else. But we’re sure to be here then, too.”

Jacquie took some time away from the kitchen to come and chat with me about her 20-year old venture. She mentioned all the students from nearby Kildonan East Collegiate who used to come in for lunch of fries and gravy and returned as adults to visit her again. Her from-scratch cooking is the reason for her loyal customers. She mentioned that there was a pork roast in the oven for evening guests and I know for certain that the turkey in the White Rock clubhouse was freshly cut from the carcass. The sandwich was also served with ham and cheese. I happen to be a clubhouse purist and prefer “old school” ingredients of crispy bacon, turkey (or chicken), lettuce and tomato, period.

The fries were absolute perfection.

White Rock Cafe Menu, Reviews, Photos, Location and Info - Zomato

Sorry folks, my photo disc was damaged and I cannot retrieve my photos of the White Rock.

Kath’s quote: “Home is a place you grow up wanting to leave, and grow old wanting to get back to.”-John Ed

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Live simply, laugh often, love deeply.

Isla Mujeres 2015 Trip Report-Day Six, Part Two

November16

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Later on day six, we dropped Victoria & Don off at North Beach, returned the golf cart, spent a little time at Luna d’Miel (see my beachcombing haul) and then a lovely late afternoon at the beach to visit the gang.

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Even though I am never in the market for a straw basket while on Isla Mujeres, I do love this beach vendor when he comes by with his colourful fare.

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We also have taken many photos of this gentleman over the years.

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This was our spot to while away a number of hours doing nothing else but gazing at the sea.

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D went to fetch supper for home while I read and took photos of the changing light as the sun went below the clouds.

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We had hoped for a rotisserie chicken but no shops were open so he stopped at Pita Amore. One pita was chicken with garlic and onions and the other one a classic with curry sauce. We also enjoyed their flan.

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We spent the evening at our home-away-from-home to watch “Suits” on Netflix and then sleep for 9 blissful hours.

We are so looking forward to our 2016 stay at Villas San Miquel on Isla Mujeres. We imagine ourselves heading to the beach in the morning and then again in the late afternoon-our favourite times to beach it. In the afternoons we love to read in a hammock or get some shopping done. The convenience of staying at the villas will mean that all these opportunities will be within easy reach. To think that I will have an unobstructed view of the sea and the convenience of Centro at the same time, it almost sounds too good to be true!

Kath’s quote: “I felt once more how simple and frugal a thing is happiness: a glass of wine, a roast chestnut, a wretched little brazier, the sound of the sea. Nothing else.” ― Nikos Kazantzakis

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Live simply, laugh often, love deeply.

Paris-I have no words for her beauty or my sadness

November14

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Mango Cafe Isla Mujeres

November6

We have gotten to know a couple of Isla Mujeres’ restaurant owner/operators particularly well over the years. Fredy, Sergio, Ziggy and Polo all contribute to the Isla Mujeres culinary scene in their own distinctive ways.

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Recently when scooting through the Colonias in a golf cart, Polo of Mango Cafe was driving by and waved us down. This is his wife and beautiful baby.

The menu at Mango Café is inventive and Polo’s dishes are exquisitely crafted. Each plate comes out of his kitchen looking like it was professionally styled. His take on traditional fare elevates each offering to the extent that none of us can stay away. We always pay Mango Café a visit during our time on Isla Mujeres, sometimes more than once.

Dinners are definitely memorable but it is Polo’s breakfasts that we particularly love.

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On our most recent visit, Don had the stuffed poblano chili. When I first tasted this dish on Isla, I couldn’t believe that I had ever thought of stuffing eggs into a chili before, especially in the land of chilies relleno.

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D loved the breakfast quesadillas. Look how pretty this plate was?

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Victoria could not resist ordering Polo’s French Toast; a dish that our entire family loves.

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In fact, last year just before they left the island, they packed in for one last feed.

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I adored the Eggs Benedict with curried hollandaise, crispy bacon, mushrooms, chia (like spinach) & cheesy potatoes. “Heaven, I’m in heaven…..”

Kath’s quote: “We did not immediately come up with béarnaise, Bercy, and poivrade sauces. It took more than a single attempt to discover reduced cream, marinade, and forcemeat. We did not straightaway invent barding fat, the touch of garlic, and the thin slice of truffle under the skin…. While genius is spontaneous, its manifestations nevertheless require the passage of time before glorious perfection is achieved. This is particularly true in the area of food and drink…. Magical dishes, magical words: a great cook is, when all is said and done, a great poet. . . . For was it not a visit from the Muses that inspired the person who first had the idea of marrying rice and chicken, grape and thrush, potatoes and entrecôte, Parmesan and pasta, aubergine and tomato, Chambertin and cockerel, liqueur brandy and woodcock, onion and tripe?”-‘Cinquante Ans a Table’

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Live simply, laugh often, love deeply.

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