Food Musings

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

Plethora of Pasta

January29

I have been reading non-fiction about Italy (A Vineyard in Tuscany, Halfway to Each Other and Mediterranean Summer), for the last couple of weeks and I cannot get enough pasta. This past “Mandatory Sunday Supper”, I just could not stop myself and made a bazillion varieties.

I was originally inspired by dropping in at 21st Century Pizza to pick up a couple of pies before a Jets game on TV.  Owner Vlado also makes fresh pasta that he keeps in the fridge and freezer in the front of the shop.  In addition, whenever I am zipping through “the outer” ring of the grocery store (where all the whole foods that inspire my cooking are located), I pick up whatever fresh items are marked with a fluorescent sticker and then throw them in the freezer as soon as I get home.  This way I always have a variety of dips to serve while watching a movie or a game and lots of sauces for pizzas and flatbreads.  But sometimes my freezer needs a purging and this is a great opportunity for a Italian Feast.

I started with a spaghetti alla puttanesca which was a snap to assemble as both the fresh pasta and the authentic sauce of anchovies, capers and olives were prepared by Vlado.  I put together a Jamie Oliver recipe of Mushroom & Cream sauce  to toss with Vlado’s hand-made gnocchi.  I tried to cut the fat back a bit by using a thickened milk rather than cream and I was a bit disappointed with the results.  Next time, cream it is…..  Vlado also has a noodle made from beets which I simply tossed  with a browned butter and topped with mizithra cheese.  This proved to be Daughter #1’s favourite.

A clear box of discounted fresh spinach was sauteed with pancetta (Italian bacon), pine nuts and combined with spinach ravioli.

I tossed another of Vlado’s fresh pastas, this time beet ravioli with Alfredo sauce.  I rolled asparagus spears with a Rosemary Tuscan roasted ham (also being cleared). And just in case there were not enough carbs on the table, I toasted crostini to mop up olive oil from this fall’s harvest and pressing, from our Sicilian friends.

As  a special indulgence for three (me, myself and I) I  made a crispy, low fat eggplant parmigiana.  Before I left for church in the morning, I sliced the eggplant and placed it on a tray with course salt, adding another sprinkle of salt over top.  By the time I arrived home, the salt had pulled the excess moisture and any bitterness out of the veggie.

Before dusting the eggplant discs in flour, egg-wash and homemade breadcrumbs (which I always have on hand in the freezer), I blotted the flesh of the veggie with paper towels.  In hindsight, I should have rinsed them first as they were a tad on the salty side but oh so good.  In order to reduce the fat, instead of frying them before baking them, I prepared a heavy cookie sheet with a generous drizzle of canola oil and placed the discs over top in a single layer.  Have way through the baking time at 10 minutes or so (in a 375 degree oven), I turned them an added a bit more canola oil.

Just before serving,  I prepared a casserole dish with a layer of marinara sauce and placed the crispy eggplant on top, and then a layer of shredded mozzarella over all.  I intended to add a second layer of Parmesan when they came out of the oven but was glad that I did not, as the dish was salty enough.

So why did I spend an afternoon in the kitchen, preparing a half dozen dishes when one would certainly have sufficed?  What can I say?  I did it for love.

Kath’s quote (from Mediterranean Summer): “David, I didn’t invite you here to chop vegetables and season lamb.  Cooking, you know is not about recipes.  It comes from my heart.  You have never asked me why-why I do things, why I want it done this way and not that.  What’s in your heart David?”-David Shalleck

Love-that is all.

Grey Owl 2013

January28

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This past Friday, I made a road trip to Brandon, Manitoba.  I lived in Brandon for a short time and had heard of the infamous Grey Owl dinner but had never had the opportunity to attend.  The event is a very special and prestigious opportunity.

 The year at MICA  (Manitoba Institute of Culinary Arts) culminates with the hosting and organization of the four-week Grey Owl fine dining restaurant. Students and staff come together to present a fusion of nouvelle and classic cuisine in the historic Grey Owl dining room at the institute. This annual tradition has enthralled the community for years. Culinary Arts students present a stunning fine dining menu to members of the public, while Hotel and Restaurant Management students practice their hospitality skills with tableside service. Tickets for the Grey Owl sell out every year and are eagerly anticipated by the community. Running this student-run event provides a practical component to both programs that is highly beneficial to their training.

You have likely heard the expression “the honour is all mine”.  This is so true when it comes to my associaton with the Manitoba Canola Growers who were my gracious hosts for the evening.

I am honoured:

  • to have been one of 24 guests invited to the 2013 Grey Owl dinner
  • to be considered a friend of the amazing Canola ladies: Ellen, Jen and Leanne.  Their hospitality, thoughtfulness and attention to detail is nothing short of stellar.
  • to have become acquainted with Isabel Wendell of Wendell Estate Honey, whose product was recently pitched on the CBC The Dragon’s Den
  • to have been sat a table with Dori Gingera-Beauchimen, Assistant Deputy Minister, Manitoba Department of Agriculture, Food and Rural Initiatives (my Daddy would have been proud).
  • to have been set next to one of the Manitoba Recipients of the Queen Elizabeth II Diamond Jubilee Medal: Bruce Dalgarno and his wife Carol.  I have even had the pleasure of a field supper on their beautiful farm in Newdale, MB.
  • seeing Donna Jackson of High Bluff Stock Farm again.  I am continually impressed by her style, warmth and savvy.
  • to have acquainted and reacquainted myself with members of the Manitoba Canola Growers Board of Directors including President Ed Rempel and Vice-President Brian Chorney (the other Queen Elizabeth II Diamond Jubilee Medal winner).
  • Spending time again with Getty Stewart, Pat Orsak and Joanne Ross of Agricilture in the Classroom.  By the way Joanne, if you are reading this, I want to volunteer for a Manitoba Breakfast. All of them, passionate women.

But speaking of passion, I was blown away with the expertise of the student chefs and dining room managers.  The food was visually stunning and the word delicious, is grossly inadequate.  This is one of those times when I am not going to be able to find enough superlatives, so I will let the photos do the talking: 

 Amuse Bouche (amuse or delight the mouth) and it did.

Spinach pumpernickel with a fiery kick and crunchy sweet crust topping.  They had me at the bread……

One of the many talented table side chefs (full of confidence and so personable). 

I can always recognize the hands of an artist.

 

 Don`t try this at home.

 My prawns and scallops in Pernod sauce.

 A nest garnish.

 

Stuffed Mushrooms.

 

Isn’t this pulled pork flat-bread, simply gorgeous (my question mark is not working on my keyboard today).

I do not know what these were but they came with a shooter of vodka.

My pomegranate salad.

 

The garnish of my fabulous steak.   

Ratatouille deconstructed and reconstructed.

 

Butterfly garnish on the rack of lamb. 

Stuffed chicken.

Prawns skewers on the side of planked salmon.

The dessert tray.

 

 My peanut butter ice cream.

The garnish on these strawberries remind me of the Caribbean sea.

The evening was quite simply-perfect:  new and old friends to share the time with and exquisitely prepared food which was obviously made with passion and love. 

Kath’s quote: “If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony.”-Fernand Point 

These hand made chocolates were served on an edible heart shaped platter.  Not being able to determine the heart shape in this photo is the fault of the photographer (me), not the skill of the pastry chef.

Love-that is all.

Mardi Gras 2013

January25

On many calendars Wednesday, February 13, 2013 is the beginning of the time before Easter known as Lent. “Mardi Gras” when literally translated means Fat Tuesday or a time to indulge in sugars and fats before the Lenten fasts begin.

I am often in Mexico for this day, when Carnivale is celebrated with the same intention. The time is spirited and festive with colourful costumes, all night dances, parades and other such merry-making.

We love New Orleans. The city, especially the French Quarter is a fascinating place to stay and the eating adventures are unequalled. So any time an opportunity arises to dine Louisiana style, we grab it.

Now if you can’t get away to celebrate Carnivale or Mardi Gras, fear not, for Mardi Gras is once again coming to Winnipeg! We plan to attend and have an authentic Louisiana dinner at the Food, Oyster & Wine Bar that will seat 300 and be set up at the Winnipeg Convention Centre.

We will have the opportunity to choose between French Quarter Gumbo, Crab Cakes or even Alligator Fritters.

I was recently invited to a preview event at the Winnipeg Convention Centre- a “Mini” Gras, so to speak and was able to sample some amazing food!

At the preview, my first taste was of a Fried Oyster and Provolone Po’ Boy Sandwich.  These are served on every corner in the French Quarter and are the equivalency of a sub.  Authentic Po’ Boys start with a classic French baguette that is sliced open and smeared with a spicy mayonnaise.  If you decide to order yours “dressed”, then it will be adorned with shredded lettuce, tomatoes and pickles.  A huge fried oyster in a crunchy batter is then wedged inside before the baguette is closed.  If you are not inclined to oysters, not to worry, as the result is a very mild flavour or you can choose beef or pulled pork when you attend one of the two evenings.

My next visit was to the pasta station for a treat that I remembered not from New Orleans but my previous visit to the Winnipeg Convention Centre’s Mardi Gras-Cajun Carbonarra. Smoky bacon is first sautéed with mushrooms, onions and crushed red pepper and then tossed with a parmesan cream sauce, Cajun chicken, spicy sausage and penne pasta.  The result is appropriately spicy and satisfyingly hearty.

I was also pleased to sample the Louisiana Crab Cakes and Crawfish Etoufee but my favourite of the evening was yet to come.  The Shrimp Creole did not contain the baby gulf shrimp that I recalled from Bourbon Street but enormous ones with their tails intact.

They were expertly prepared before my eyes and pulled off the heat just as they changed texture, which ensures a firm and crunchy shrimp to bite into and savour.

There is a nightly Parade and over 30 entertainers including many directly from New Orleans. I have a collection of Mardi Gras beads from our time in New Orleans. How I earned them is a story in itself and a secret that I am not quite ready to tell.

Warm up winter in Winnipeg! See http://www.winnipegmardigras.com/for more details.

Kath’s quote: “New Orleans food is as delicious as the less criminal forms of sin.”-Mark Twain

Love-that is all.

Greek Meatloaf

January24

Last night in Winnipeg, we were the coldest city on earth!  A distinction I would happily give up.  And yet this morning the coffee is hot, I do not have to venture out quite yet and I am snuggled up with fuzzy socks on my feet and a blanket across my lap. How do we live here? Well, this is one of my secret coping methods: I have such a vivid imagination that often times, surrounding myself with aromas and flavours from a place that I have traveled to, will take me right back to that time and place.  This really saves money in our travel budget!  I was in Greece many, (many), years ago but the flavours of lemon, feta and oregano are so distinctive, that I can recall the surprising heat of that spring and hear the constant traffic sounds from Omonia Square in the heart of Athens.  I was such a picky eater then, having never traveled to Europe before, that I turned my nose up at moussaka and spanakopita.  Oh, to have the chance to relive those times again.

I buy large “club” packs of ground beef and then repackage them into smaller portions as soon as I get home from grocery shopping.  Although ground beef is already one of the most economical meats around, purchasing it in this manner makes it even more so.  As a result, I can always rely on having chubs of ground beef in our deep freeze.  Beef is so versatile; this recipe combines traditional Greek ingredients to a meatloaf recipe and the results are a hearty and exotic tasting dinner.  Here is a fabulous link about utilizing beef to same time and money.

This recipe is a slow-cooker one as I am trying to increase my repertoire on the off chance, I decide to take a particular job that has been made known to me.  The couple of handling tips are from Sally Vaughan-Johnston’s Best of Bridge Slowcooker Cookbook fame, whom I had the opportunity to work with prior to Christmas.  Plus, on a bone-chilling day like this one, it is lovely to have hearty aromas waft through the house.

She suggests that you take a long piece of aluminum foil, fold it in half lengthwise and then place it in the bottom of the pot with the edges up and over the rim.  This way when cooking is complete, you grasp the foil ends and lift out the meatloaf, draining off any accumulated fat.

Do you happen to have one of these handy little choppers?  Mine is an OXO and comes in so handy as I hate chopping onions.  Once it is out and already needs washing, I just use it to chop everything else up too.  Then you just pull it apart and throw it in the dishwasher-so handy.  I got mine in a goodie bag when I attended Eat, Write, Retreat earlier this spring in Washington DC.  I won the opportunity to attend through Canada Beef.  Coincidence?  I think, not.

Greek Meatloaf
Author: 
Recipe type: Entree
 
Ingredients
  • ½ c bread crumbs (I run old bread through the food processor and then keep a bag in the freezer for convenient use)
  • ½ c milk
  • 1 T canola oil
  • 1 medium onion, finely chopped
  • 4 cloves of garlic, minced
  • 1 red, yellow or orange pepper, seeded and chopped
  • 1 t oregano
  • 12 c fresh parsley, chopped
  • 1 egg, lightly beaten
  • ½ c light feta (loosely chopped NOT crumbled)
  • 1 T sun-dried tomato pesto
  • 1 t lemon juice
  • 1 lb. ground beef
Instructions
  1. In a small bowl, combine bread crumbs and milk and allow to soak.
  2. Heat oil over medium heat, add onion, garlic, pepper and oregano and cook until fragrant.
  3. Combine soaked breadcrumbs, this mixture and the rest of the ingredients into a large bowl.
  4. Blend together with freshly washed hands.
  5. Turn into the slow-cooker insert on top of the aluminum foil as described above.
  6. Cook on high for 4-5 hours or until an instant-read thermometer inserted in the centre registers 160 degrees F.
  7. Transfer to a cutting board using by grasping the and lifting using the foil handles.
  8. Let stand for 10 minutes before slicing.

 

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.

The Grove Revisited

January23

When we traveled to Ireland this past spring, we came to understand the essential importance of the neighbourhood pub.  If you define a pub in Canadian terms, it equates to something far different from what a pub is to an Irishman.  The Grove is the closest facsimile to a real pub in my mind.  For one, it is located on the street which borders ours, albeit significantly east of our locale.  For two, we could walk there, although when it is -47 with the wind chill, we chose not to on this day.  For three, there is familiarity-the owner waving at J1 as he arrived at work on this afternoon.  And then there is the rest of the package: personable staff, a wide selection of cold drawn and bottled beer and simple, yet wonderfully prepared food.

We were celebrating a family birthday.  That is, we have a celebratory meal together when it is a family member’s birthday.  The format does not change very much: the birthday boy/girl gets to choose whether we will slow roast a batch of ribs, plant ourselves on a patio for the afternoon or try a new restaurant together.  In this case, D wanted to ensure that he was sitting in his favourite chair in front of the big screen TV for NFL conference finals, by kick off time, so lunch it was.

When we arrived, there was a note on the door declaring that due to a mechanical issue (our guess was that something froze in the extreme cold), the menu would be limited.  We were undeterred and found all kinds of delicious choices.

Of course fish and chips were ordered and J1 and J2 remarked that the fish was very lightly breaded and that the haddock fillet itself was a hearty portion, more like a fish steak.  J1 would have loved to have had a burger which he declares is the city’s best but was pleased with this alternative.

Daughter #1 loves her Butter Chicken and found this recipe to her liking, that is to say: flavourful but not too firey.

The Frenchman sampled the lamb stew and was delighted.

I had been celebrating D’s birthday with indulgent food since the night before, so I decided to make a healthy choice and had the quinoa salad: sour cherry and pistachio crumble, cucumber, red onion, red pepper, tomato, carrot & mint, dressed in lemon garlic vinaigrette.

D had been dreaming about The Grove’s pan-seared scallops and knew that he had to savour them again.

Our cordial server brought out the German Chocolate cake that we had brought ourselves (D’s favourite cake) with a knife, plates, napkins and forks and we concluded our pub lunch in this way.

The Grove Pub and Restaurant on Urbanspoon

Kath’s quote: “Some people have a foolish way of not minding, or pretending not to mind, what they eat. For my part, I mind my belly very studiously, and very carefully; for I look upon it, that he who does not mind his belly will hardly mind anything else.”-Samuel Johnson

Love-that is all.

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