There are a couple of families in our life, whose edges are so overlapping and intertwined with ours, that it is hard to see where they end and we begin. Is this true in your circles as well? Recently, we were all together to celebrate the upcoming marriage of one of the  daughters of this large brood.  Sister #2 was the host for the Sunday afternoon event.  Many hands contributed to the food and the success of the event including the bride’s best friend who joined the festivities via Skype from Austria.

The theme was a Mexican Fiesta and the gifts that were showered upon the couple were gifts that they could enjoy on their honey-moon in the Caribbean.  The bride wore a “fascinator” which was a little decorated black sombrero.  The prop did not diminish how positively glowing and elegant she appeared.

Upon arrival, there were platters of shrimp ceviche and guacamole and chips.

Sister #2 also found a recipe for a slice made of the same ingredients as chilies relleno.   The tastes were similar but way easier to eat than the classic dish.

These black bean and goat cheese quesadillas were perfection too.

Here’s a clever idea: she prepared these little to cups.

Which we then filled with our desired amounts of meat and cheese

and topped with our favourite fixings.  A mini taco bar!

But my favourite appetizer was Tequila Chicken in Corn Bread Muffin Cups.  She said that the cups lend themselves to a scoop of pretty much anything that you might choose.

Kath’s quote:  “A simple enough pleasure, surely, to have breakfast alone with one’s husband, but how seldom married people in the midst of life achieve it.” -Anne Spencer Morrow Lindbergh

Love-that is all.

I am entranced by symbols: a heart shaped stone reminds me that I am loved, turquoise fabrics, vases and pottery remind me of the solace that I find while sitting by the sea, branches and sticks teach me that I am a small part of a greater whole and the flowers in my garden, that we are all part of a continuum of life.  In the culinary fiction that I devour, when symbols are set in meals lovingly prepared, I am particularly satiated: like a convergence of all that I feel and am.

Angelina’s Bachelors in the first novel by Brian O’Reilly but foodies may already know him as the writer of “Dinner-Impossible“.  His wife is his recipe collaborator and together, they have created a lovely summer read.  Here is my favourite excerpt:

“You have my baccala?” asked Angelina.

“Baccala, that’s the salt fish, cause God’s word gives a flavour to the world.”

Each of the fishes traditionally had a special religious reason for being served at the feat, and Angelina ran through the checklist with Angelo as if reciting a liturgical call and response at mass.

“Clams and oysters?” asked Angelina.

“‘Cause God is your armour from trouble,” said Angelo.

“Calamari?”

“‘Cause God can reach out his arms and find you everywhere you go.”

“Got my eels?”

“‘Cause God’s Word goes so quick like a flash to your ears.” Big, white paper packets of wrapped fish landed on the counter with each benediction.

“The smelts?”

“Even the smallest will be the biggest when Kingdom comes.”

“And the flounder?”

Angelo looked at her and playfully tapped one eye.  “God’s eyes are always open.”

She reached over and shook his hand and put all of the packages into her basket.  “Thanks Angelo, merry Christmas!”

The old man blew her a couple of kisses as he looked for his next customer.  “Ciao, baby.  Buon Natale.”…page 179-180

 

Soon, things were heating up in the kitchen.  The first course was a variation on a French recipe that hand been around since Escoffier, Baccala Brandade.  Angelina created a silky forcemeat with milk, codfish, olive oil, pepper and freshly grated nutmeg.  She squeezed in a couple of heads of slow roasted garlic a drizzle of lemon juice, and a shower of fresh parsley, then served it as a dip with sliced sour-dough and warmed pita-bread wedges, paired with glasses of bubbly Prosecco.

The second course had been a favourite of her mother’s-called Angels on Horseback-freshly shucked oysters, wrapped in thin slices of prosciutto, then broiled on slices of herb-buttered bread.  When the oysters cooked they curled up to resemble tiny angels’ wings.  Angelina accented the freshness of the oyster with a dab of anchovy paste and wasabi on each hors d’oeuvre.  She’d loved the Angels since she was a very little girl; they were a heavenly mouthful.

The third course was grilled Marinated Unagi, or fresh water eel, over Arborio Rice Patties.  Angelina marinated the eels all day and flash-grilled them just before serving them on rice-patties laced with Asiago cheese.

This was followed by a Caesar salad topped with hot. batter-dipped, deep-friend smelts.  Angelina’s father used to crunch his way through the small, silvery fish like French fries.  Tonight, Angelina arranged them artfully around mounds of Caesar salad on each plate and ushered them out the door.

For the fifth course, Angelina prepared a big pot of her Mediterranean Clam Soup the night before, a lighter version of Manhattan clam chowder.  The last two courses were Parmesan-Stuffed Poached Calamari over Linguine in Red Sauce, and the piece de résistance, Broiled Flounder with a Coriander Reduction.

The atmosphere was like backstage at the dinner rush at a good restaurant. p186-187

Their fest reminded me of the endless little plates of fish that we enjoyed at La Barcaccia in Monterosso, Italy for our last lunch in Cinque Terre.  The courses are pictured above.

Kath’s quote: “Oh, better no doubt is a dinner of herbs,
When season’d with love, which no rancour disturbs
And sweeten’d by all that is sweetest in life
Than turbot, bisque, ortolans, eaten in strife!-Edward Bulwer-Lytton

Love-that is all.

I think that we live in the most amazing country in the world!  Are you feeling patriotic this Canada Day weekend?  We’re heading up to our little beach house but last evening while we were at the Bomber game, I got an email from my friend Derek Taylor.  He and his wife Fiona needed a foodie to come onto CJOB with them during their Friday Foodie Finds segment.  I started brainstorming about places to eat on Canada Day weekend and thought that you, my loyal readers might need some suggestions as well.

The Forks is the perfect place to celebrate the creation of our magnificent country since it is the birthplace of our fair city.  Depending on what time of day you are commencing your personal celebrations, you may want to visit the Original Pancake House.  I personally haven’t been in a long time but J1 and J2 (and soon to be 3!) love to go and share The Big Apple.  There are a bevvy of places in the food stall area of the market itself.  We recently tried Fergie’s Fish ‘n Chips with a two course dinner starting with a hearty clam chowder, and a main course of fantastic fresh cut fries, coleslaw and Manitoba pickerel fillets.  Why anyone would choose cod or halibut over pickerel, I will never know.  If you have the whole family with you, the Old Spaghetti Factory delights the young ones and can also accommodate your senior parents with their easy accessibility and spacious layout.  Our 86 year old Mom loved our recent visit and remembered artifacts on display from their former location.  If you are looking for a romantic spot for fine dining, you will have a tough decision between Sydney’s  or The Current at the Inn at the Forks.  The upscale decor and culinary creations make them two of Winnipeg’s premiere restaurants.

If you are heading to or from the Living Flag event, which is being held on the grounds of the Leg, you will have a plethora of choices in the downtown area.  The closest is likely Cafe 22 right on Broadway.  We’ve taken our entire family there and shared their terrific pizzas and salads, without breaking the bank.

If Osborne Village is your destination then you are in luck. Two of my favourite Winnipeg restaurants are almost next door to each other-Unburger and Segovia.  Both use the very best local ingredients and concoct amazing culinary delights.  I have not yet had a chance to visit Billabong Gastropub since they have revamped but Sister #3 and Daughter #2 both love their Eggs Benedict for weekend brunch. A spot that I have wanted to try for ages is Kawaii Crepe.  The Frenchman says that the offerings are both delicious and affordable.  Although I haven’t visited Fude in quite sometime, my last visit was so memorable that I recall every detail.  The Chef/owner’s ability to deconstruct typical recipes and reconstruct them in a new and unique manner is well worth the climb up the stairs to their second floor location.  A descent to the Spicy Noodle House is a good bet too.  Try their deep fried pork chops for a decadent treat.

If Assiniboine Park is your destination and you are entering through the south gates, stop first at the Tuxedo Village Family Restaurant.  Excellent Greek cuisine can be had as well as many family favourites.  On the north edge is Sargent Sundae one of the city’s best spots for a cone (rivaling the BDI).  The Star Grill is a cozy place for a dinner for two in the evening and at brunch serves up a bacon and egg pizza that was so much fun to try.  We’ve yet to make it to Gus and Tony’s at the Park but it is on our “must try this summer” list.  Of course there is the elegant Terrace in the Park which I recently declared to be Winnipeg’s most romantic restaurant.  You can order seafood from both Canada’s east and west coast-the perfect way to salute the breadth of Canada’s geography.

Last but not least, is a special Canada Day at St. Norbert Market.  The noshing is always great on site or you could put together a Canadian picnic basket for wherever you are headed.

Take a moment this weekend to contemplate and celebrate all that Canada means to you.  We are so very blessed to live in the true north, strong and free!

Kath’s quote: “My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it’s pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There’s a lot going on there.” –Emeril Lagasse

Love-that is all.

Hello Readers.  Do you experience times when things become so familiar to you that you don’t even “see” them anymore?  Living where I do in Winnipeg, I take Corydon Ave. on a continuous basis to pick up Sister #3, or head downtown or just because we love to hang out on Corydon or in the Village.  As a result I have driven past Kristina’s literally thousands of times but never, ever stepped foot inside. But that doesn’t mean that I have not imagined what the interior of the restaurant looked like and when I finally met a lunch date there, I was totally surprised.  The décor is sleek and appears to have recently been refreshed.  The place was bustling with diners as well as staff, even though we arrived after the lunch hour.  We accepted a place under the lattice on their sunny patio.  The lattice provided comforting shade but played havoc with my photos.

I anticipated that I was being treated to this lunch so I let my hostess decide on an appetizer that we were to share.  She asked if I enjoy chicken livers and the truth is, I have enjoyed them only on a handful of occasions, even though I persevere and I have tried to acquire a taste for them.  For me, it is a texture thing.  I don’t like the way that the meat “feels” in my mouth.  Does this make sense to you?  I do appreciate them when they are thinly sliced, sometimes coated and quickly sautéed.  I will say that the rich sauce that they had been braised in had deep tones of red wine and I was content to slop that up with the delicious bread that accompanied the appetizer.

We both chose Greek Salads topped with grilled chicken-my version sans romaine.  She apparently liked hers, but I must admit that I wasn’t really paying attention as our business conversation was so fascinating, I was hanging on her every word.  In addition, I was focused on my own plate of sheer loveliness.

At first I was disappointed that the feta appeared to be shaved and not cubed or crumbled into big chunky bites like I make myself at home. This is a testament to how much I enjoy the rich, salty taste of feta.  In fact, the cheese was perfect as I was able to spear a bit of chicken, a veggie and just the right amount of feta with every bite.  Eating with gusto, as I am prone to do, I tore pieces of pita off to savour every dollop of the dressing in the bottom of my bowl.

So now that I know what unfolds once you walk through the doors of Kristina’s on Corydon, I am sure to go back again.  Perhaps not for the chicken livers but definitely to enjoy a sunny salad on their cozy terrace.

Kath’s quote: “Triptolemus, one of the principal figures in Greek religion, is said to be the inventor of the plow and of agriculture, and therefore the real father of what we call civilization.”-M.F.K. Fisher

Love-that is all.

When I was asked by Sisters #2 and #3 where I would like to go out for my birthday dinner, would you be surprised when I responded with the Old Spaghetti Factory?  Well readers, here was my train of thought.  Dining decisions aren’t made solely on what you are going to get to eat (I have to remind myself of this, over and over again).  Central location is a consideration and the OSF at The Forks is precisely half way between my locale and Sister #2 and our Mom.  The latter loves to come along for birthday celebration dinners (and she also truly loves picking up the tab)!  Since our Mom is 86, we also have to consider wheelchair accessibility and parking and the Spaghetti Factory does a great job of both.  I had also hoped since it was a glorious night, that our Mom might enjoy a stroll along the paths at The Forks.  This would extend her outing, get her some fresh air and her girls some exercise.

I also predicted that it would be easy to get in without a wait (which it was) and knew that the restaurant is well laid out to maneuver a wheelchair around.  As our hostess escorted us to our table, she indicated that we would be next to huge windows where we could enjoy the fresh greenery of the park and see folks go by on the biking/walking path.  I thought that was a really nice touch and we made a point of taking it in.  The service is so prompt.  I would say a bit too much so, for my dining tastes.  But our Mom loved that there was food in front of us, before we even noticed, starting with their crusty bread that can be slathered with garlic butter.  A small but crisp and tasty salad came next and before we knew it, our spaghetti dinners had come.

The time has come for me to fess up.  There is one particular dish from the Spaghetti Factory that I crave and that is the Browned Butter and Mizithra cheese.  Although I have seen ownership change and menu items come and go, I am delighted that it has stood the test of time.  I like to offset the sharp saltiness of the cheese with the creamy texture and taste of their clam sauce and the Manager’s Special allows you to chose any two sauces.  These preferences run in the family as Sister #3 thought that our Mom would also enjoy the clam sauce (she prefers cream sauces to tomato based ones), and Sister #2 also ordered the Mizithra.  She requested that hers come with a side of sautéed mushrooms and let me have a taste.  These too were exactly as I recalled-individual pan seared so that they come out plump and juicy and not braised as is the case from some kitchens.  Sister #3 has her long-time preference too-the combination of spicy meat and clam sauce.  I selected a side as well, of sautéed chicken.  By including a number of these side options on their menu, the OSF creates endless taste possibilities and is sure to have something for everyone.  Which is another reason that restaurants like this are often preferred.

There were a number of large groups in that evening and with the quick service and spacious dining room, they do a really good job with large groups.  Our family has had a number of parties at the restaurant over the years.  In fact, D and I had our wedding cocktail reception at Brandy’s that used to be attached to the restaurant when it was located on Bannatyne.  Can you remember that far back?  Our Mom even recognized some of the décor pieces that have long been displayed.  So for our large family who have spent many wonderful times together, a visit to the restaurant is like a walk down memory lane.

Kath’s quote: “What keeps me motivated is not the food itself but all the bonds and memories the food represents.”   Michael Chiarello

Love-that is all.