In celebration of Canada Day, I thought that it would be fun to share excerpts from Ricardo of “Ricardo and Friends” and now a new magazine that just arrived at my doorstep, simply titled “Ricardo.”  From the page which indicates: “a word from RICARDO”:

FOOD IS LOVE  Food is fascinating.  Chefs are rock stars.  Food shows and networks have gone from niche to mainstream.  Cookbook sales have skyrocketed.  And everyone fancies themselves a restaurant critic.

Not me, I fancy myself a restaurant “appreciator”.  But back to Ricardo….

EASY DOES IT …I’m all about simplicity and authenticity.  After a hectic day, sitting with my wife Brigitte and my three girls at the dining room table and sharing a healthy, memorable meal is the best thing in the world.

FMILY COMES FIRST …My family is my muse.  Recipe ideas stem from my desire to nourish my loved ones.  Where’s there’s nourishment, there’s nurture.

DINNER IS SACRED…Trust me: Knowing that they cherish this time as much as I do-and they might one day carry on the tradition in their own families-is worth every ounce of effort.

I LOVE LOCAL …I’m a fervent believer in farm-to-table eating.  I even take the idea of “local” a step further and look to an area’s geography and history for culinary clues.

As you hold this magazine in your hands, I hope that you’re surrounded with loved ones.  People who love enough to call your family-and that you’ll feed accordingly!

The magazine is full of fabulous photography and recipes and I cannot wait to invite “Ricardo” into my home on our a regular basis.

Kath’s quote: “Cooking is an art and patience a virtue… Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing – love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist – not perhaps in the representational style of a Dutch master, but rather more like Gauguin, the naïve, or Van Gogh, the impressionist. Plates or pictures of sunshine taste of happiness and love.”-Keith Floyd

Love-that is all.

Recently, I had the opportunity to attend a media preview of this new Exchange District Tour.  We assembled in Steven Juba Park across from Carnaval Brazilian Barbeque and I was hoping that it would be our first stop as I have enjoyed tapas in the lounge but had never been upstairs to check out the dining area.

We walked past the huge rotisserie area as we made our way to our table and I stopped for a moment to see the cuts of meat and sausages and pineapple twirling around.

When we are on Isla Mujeres my favourite taco is called “Taco al Pastor” where thinly sliced marinated pieces of pork are cooked on a vertical shishkabob while rotating next to an open flame.  The only time I had seen meat cooked in this manner was while I was travelling in the Middle East.  With research I discovered that indeed Lebanese immigrants to Mexico brought this technique for cooking lamb and the Mexicans adapted it for pork.  As a result, back in the 1960’s this same dish was called Tacos Arabes (Arab Tacos) but for some reason has been renamed.  Speculation is that the original use of lamb is the connecting nuance because “pastor” means shepherd.  On Isla Mujeres the pork is often layered with rings of pineapple and sliced off the rotating skewer all at once so in my mind I have always associated “Pastor” as having something to do with pineapple-boy, was I off.  Can you follow my musings here?  Carnaval cooks both pork and pineapple on their rotating skewers and so the taste reminded me of Mexico and the Middle East at the same time.

In addition to the pork and pineapple, I also loved the skirt steak (there are 14 cuts of meat served in total).  There are also over a dozen sides on the menu and all the ones that we sampled were from the cold section.  Somehow almost every dish was empty by the time it arrived where I was sitting so that I missed out on the Chickpea Salad, the Hearts of Palm Salad and the Kale & Broccoli Salad.  What I thought must have been the Panzanella (sometimes called Tuscan bread Salad) made with Bononcini, croutons and tomatoes was also only tomatoes by the end of its rounds.  I express this disappointment because if they were anything like the Mixed Field Green Salad or the Arugula, Raisin and Pumpkin Seed Salad that I did get to sample, they would have been very fine indeed.  Without further delay I should mention the excellent Brazilian Cab Sav that accompanied our first courses.

When we met up with owner Noel Bernier at our next stop, he explained that the location for Carnaval was obtained three years before it opened.  Noel wanted it to be a place where “original gauchos” could bring their style of cooking and eating to Winnipeg.  Noel’s fiancé from Brazil works at Carnaval as well as manager Fabio who we also had an opportunity to meet.

While we sipped another excellent wine at Hermanos, this one a full-bodied Stagnari Tannat from Uruguay (the tannat grape was originally imported from France but is now considered the national grape of Uruguay), Noel continued with his story: he puts the most importance on Hermanos because it was only through a labour of love that it reached its current success.  In fact, Noel’s mission was to “celebrate the heart of South American food”.  He does not want Hermanos to be considered an “ethnic” restaurant per se, but a South American fusion restaurant with a Canadian influence.

Take the dish “Peru Meets Manitoba” for instance.  Noel suggests that it was the Peruvians that invented ceviche-the method of “cooking” fish and seafood in a lime marinade instead of over heat.  I am crazy about ceviche, eating it almost daily while on Isla Mujeres (hope that you can tolerate my Isla fixation) but had never been to a restaurant that was bold enough to attempt it on a local fish.  I thought that pickerel might be too delicate to hold its own against the lime juice but oh no-it is a perfect marriage, made better by the coupling.

I also loved the sausage board where a chorizo style sausage was served with grilled bread and peppers declaring a bold taste statement.  Sausages are the perfect way to use every part of the animal.  Since Noel indicates that the South American culture is very “farm-focused”, this is not at all surprising.  Farmers are the most resourceful people in the world and in my opinion, if I am to be a carnivore, I think that using every possible part of the animal is respectful and ethical.

The tenderized and breaded beef called Milanesa was also a multi-cultural phenomena.  Wikipedia indicates:

The milanesa was brought to the Southern Cone of South America by Italian immigrants during the mass emigration called the Italian diaspora between 1860-1920s. Its name probably reflecting an original Milanese preparation cotoletta alla milanese, which is similar to the Austrian Wiener Schnitzel.

Who knew?

Similarly, an empanada comes from the Spanish verb meaning empanar, meaning to wrap or coat in bread.  I thought that Hermanos’ version was closer to a samosa which would also be authentic as Wikipedia (isn’t it a handy resource?) states:

Empanadas and the similar calzones are both believed to be derived from the Indian meat-filled pies, samosas.

I tasted both the beef and black bean variety as well as the chicken and sausage and could not decide which I like the best.  What I did know with certainty was that the Tannat held its own when swigged after each taste of beef and which is consistent with its Uruguay popularity because beef is consumed more extensively in South America than anywhere else in the world.

Before the entourage departed for Corrientes Argentiene Pizzeria, Noel reminded us that these restaurants were never intended to be “chef-focused” but to be a home for persons from South America who wanted to showcase their talents.  Not surprisingly, we were greeted by another handsome South American when we arrived at the comfortable pizzeria.  Sylvio, who is a recent arrival to Canada was assisted by Cynthia who explained that the design of Corrientes was to replicate a popular neighbourhood in Buenos Airies (which Noel earlier declared was to him the most fascinating city on earth).  She also explained that there are many “Corriente” streets in various Argentiene communities.  The beautiful building which is home to the this third café is one of the oldest in the city having been built in 1882.

I had sampled their excellent pizza on previous visits and had learned about the influx of Italians to Argentina after World War II.  A delicious hazelnut and chocolate dessert, called Gianduia was served.  I, who can typically resist desserts, lapped up every dollop and then sat back to savour an Argentiene Malbec-once again: stellar.

I hadn’t expected to be so impressed with the Exchange tour from both the perspective of the historical significance and what I learned and tasted in the way of food.  But more than anything, it was Noel Bernier’s passion for Winnipeg’s exchange district and the food that he loves that impressed me most.

Kath’s quote: “The best fertilizer is the footprint of the farmer.” anonymous

Love-that is all.

I get a kick out of plays-on-words and Chaise Café & Lounge is a clever pun for me.  I have heard speculation that perhaps the restaurant is so named because of the sleek white leather couches that adorn the lounge.  In fact, I would venture to guess that the café’s moniker comes from the owner’s name: Shea, hence Shea’s or Chaise.  This is clever stuff, for a “wordie” and a “foodie”, like me.

The occasion for the lunch was the celebration of two birthdays both occurring days prior.  A sunny deck was in order and Chaise’s south facing one on Provencher Ave., with an array of blossoming planters buffering the street traffic, was just the ticket.

My friend decided upon the Basil Pesto Fettuccine and Roasted Beet Salad.  The pasta was virtually weightless when I tasted a forkful and yet the sparkling freshness of the house-made pesto was almost electrifying.  I would definitely order this dish again to experience that single taste.  Instead of the roasted beet salad which was described on the menu-slices of boiled beet adorned the plate with a hearty drizzling of a tasty dressing. 

I opted for a healthy veggie burger comprised of an eggplant patty with cilantro, jalapeño and walnuts and topped with smoked provolone cheese and spinach.  I eat eggplant every chance I get and was surprised and well-pleased with how its taste is enhanced by cilantro.  The multi-grain flatbread that it came perched upon, contributed to the hearty nutty flavours.  I tucked in with my knife and fork to savour every little bite. 

In contrast, I went all out when I “upgraded” the fries to poutine.  The promise of rich duck fat gravy, cheese curds, truffle oil and candied bacon was simply too much to resist.  I could not detect any truffle oil and the candied bacon was sparse but the other aspects of the dish were decadently delicious.  The duck fat gravy was rich as promised, but did not really have the consistently of gravy.  This is an observation only and I lapped up every dollop.

When our server found out that we were both celebrating birthdays, the café treated us to dessert.  Tiramisu was my friend’s choice and I, a coconut cake.  With a creamy butter icing and liberal doses of coconut, both toasted and untoasted, I was grateful for the gift.

Kath’s quote: “Pounding fragrant things — particularly garlic, basil, parsley — is a tremendous antidote to depression. But it applies also to juniper berries, coriander seeds and the grilled fruits of the chilli pepper.
Pounding these things produces an alteration in one’s being — from sighing with fatigue to inhaling with pleasure. The cheering effects of herbs and alliums cannot be too often reiterated. Virgil’s appetite was
probably improved equally by pounding garlic as by eating it.”-Patience Gray

I often try to get a supper made sometime during the day on a Friday.  This way we can sit right down to the dinner table as soon as we arrive and unload the car at the beach house.  Today is coolish with a threat of rain and so I thought that a “stick to your bones” meal was in order.  As you my readers know-I love eggplant but not all the fat and calories that go into an authentic recipe.  If you look closely at the “meat” of the plant, it appears very spongy and it is that attribute that invites the veggie to soak up all the oil in this dish.  So, here’s my solution:

I get out my Mom’s mandolin and strum a melody.  Nope.  I get out my Mom’s mandolin and adjust the blade to the widest gap for the thickest cut.  Even at this thickness, the eggplant is thinner than I could ever slice it with a knife.  Then I dip the slices into a egg whisked with 1 T of water.  Next I press the slices into a combination of 1 part parmesan cheese to 2 parts bread crumbs.  With the parmesan right in the coating, it adds a pleasant saltiness without using salt and that nutty taste of parmesan without using a great quantity.  Even though I always have fresh parmesan in the fridge, I use a shaker variety for this recipe for best results.

Another note about cooking with eggplant: authentic Italian cooks will recommend that you salt the slices and then let them sit to purge their water and bitterness.  I don’t follow this step.  I like the plumpness of the slices and I think that slightly pungent taste is what makes the eggplant so unusual and delicious.

Next I cover a heavy baking sheet with foil (to speed up clean up) and liberally spray with a canola oil spray product.  I place the breaded slices upon the tray, spray again and then place them under the broil for a couple of minutes, watching constantly.  When golden brown, flip the slices over to the second side and spray again and then repeat the broiling procedure.

Once all the slices have been prepared in this manner, prepare a tomato sauce or use your favourite store-bought variety.  Here’s my favourite from scratch one:

Place a ladle or two of sauce in the bottom of the pan that you might use to make lasagna.  Start to layer the eggplant slices over the bottom of the pan.  If you wish place a layer of thinly sliced mozzarella over each.  I adjust the mandolin onto the thinnest setting and use it again to slice the cheese.  Repeat layers until all slices are used.  Pour the rest of the sauce over all.  Bake at 375 degrees until cheese melts and the sauce bubbles.  Likely 30-40 minutes.  In one corner of the pan, you can eliminate the cheese slices for an even lower fat and calorie dish.  I am taking some Italian sausages to grill and will likely make a whole wheat spaghetti to accompany.  Voila tonight’s supper is done and it is hearty and nutritious.

Kath’s quote: “How can people say they don’t eat eggplant when God loves the color and the French love the name? I don’t understand.”-Jeff Smith

Love-that is all.

In the spirit of the World Cup, I am inspired to write this blog post headline…..

I am fascinated by ancient foods especially those referred to in the Bible.  Add barley to that list as it is mentioned over 30 times-in fact there is archeological evidence that wild forms of barley were being harvested as early as 17,000 BCE!

In my recent efforts to increase my soluble fibre, I have been seeking out recipes for whole grains like barley.  In addition to reducing the risk of heart disease, barley helps improves glycemic control and the soluble fibre helps with digestive health.  Barley is also a super food when it comes to vitamins and minerals, containing thiamine, niacin, folate, riboflavin, iron, calcium, potassium, phosphorus, magnesium, manganese, zinc, selenium, B vitamins and amino acids!  I feel better, just having typed this long list….

Barley is a local food and I love to see fields of graceful, long blonde haired stems, blowing in the farmer’s fields throughout Manitoba and the rest of the Canadian prairies.

But the truth is, no nutritional food is worth knowing about if it doesn’t taste good.  I love barley’s unique nutty flavour.  In my enjoyable work as a food-stylist, I sometimes am recruited when a new recipe book is being launched.  Such is the case, with a gorgeous new book entitled “go barley-MODERN RECIPES FOR AN ANCIENT GRAIN” by Pat Inglis and Linda Whitworth.

Linda and I have worked together before and she is a delight to work alongside and is the “Barley Queen” as far as her knowledge of the grain is concerned.

The book itself is a perfect size and is packed with gorgeous photography that make you want to pick up a spoon or fork and break through the pages.  This is what ingenious recipe writing (and a good food stylist) can achieve. My favourite of the three recipes: Wild Rice, Barley, and Fruit Salad; Raspberry Rhubarb Cobbler and Barley Tabbouleh, is the latter.

I left it for D’s dinner last evening with a grilled chicken breast and just now I crumbled some feta on top for a refreshing (from fresh mint) and yet satisfying lunch.

D with his sweet tooth, loved the Cobbler and I am planning on making the Ole Fashioned Ginger Snaps for him and the Sunflower Barley Crackers for me.

With Linda’s permission, here is the Barley Tabbouleh recipe, just to whet your appetite until you get a chance to buy the book or check out their website: Go Barley.

Love-that is all.