The second dish that Chef Michael Allemeier prepared for Winnipeg TV audiences was this upscale version of a family favourite.  The elegance comes from the cream and smoked Canadian Cheddar.  Which is why I am convinced that the Canadian Milk Producers got threes chefs involved in their Any Day Magic Challenge, in the first place.  Many family cooks like myself, can manage the any day, Chef Michael added the magic to make a simple dish extraordinary and memorable.

Being on the set with Chef Michael for a day, I picked up some cooking tips that will translate to other dishes as well.

1. Like using lots of onions in nutritious meals but taking the time to saute them for long enough so that their essence is realized and they are perfectly soft and translucent.

2.  A squeeze of lemon added at the end of preparation will not necessarily add lemon flavour but bring out all the other tastes in a natural manner.

3.  Use lots of fresh herbs no matter what the dish is-the taste is explosive and the plant itself is good for you.

4.  Take mushrooms back up to a higher heat to urge them past the watery stage and plump them up while browning them.

5. A smoky cheese and a little cream can go a long way.  You do not need a lot of either to boost the texture, silkiness and taste to an entirely new level.

 

Kath’s quote “When love and skill work together, expect a masterpiece.”-John Ruskin

 

This week in Winnipeg has been warm and sticky and believe me, I am not complaining.  But when the summer weather hits, I just cannot decide what I feel like eating.  I certainly do not want to turn on the oven or stand and stir anything around over a warm element.

I had the pleasure of meeting and working alongside Chef Michael Allemeier yesterday, as he wrapped up a multi-city tour with the Canadian Dairy Producers and their Everyday Magic Challenge.  Three TV Chefs were challenged to come up with two wholesome and nutritious recipes to be featured and Chef Michael dreamed up this refreshing chilled soup.  I happened to whip it up recently, had a bowl for lunch and have the rest chillin in the ole fridge as I understand that the summer weather is here to stay.

 

You might think with cream as an ingredient that the soup would be too rich, but this is not the case.  The recipe calls for no other fat  and when the scant 1/2 cup of cream is immulsed with so many veggies, the result is both refreshing and velvety.

Kath’s quote:

‘Tis not her coldness, father,
That chills my labouring breast;
It’s that confounded cucumber
I’ve ate and can’t digest.”-Richard Harris Barham

The question that I get asked most often as a food blogger is this: “Do you know a good caterer?”  Up until now, my repertoire of endorsements has been limited.  But I follow Chef Brent of All Seasons Catering on Twitter and Facebook (social media at work), so when I was asked this same question recently, I had an answer at the ready.  In the mean time Chef Brent and I got to meet in person at a Manitoba Food Bloggers event.  That was just days before I had the pleasure of sampling his wares, for our friend who asked for my suggestion, then graciously invited us to their event.

Sampling little nibbles at a cocktail reception is my favourite way to eat and as I understand it, what ever food you consume while standing has no calories-right? We enjoy it when they are scattered tables around where you can go up and admire and then choose a single item to enjoy and then go back and do the same with another item later.

Cranberry & Almond Brie

Fruit Platter

Roasted Garlic, wild Mushroom, Shallots & Herb Savoury Cheesecake

Pork Tenderloin on Potato Crisp with Mango Salsa

Caramelized Onion & Bacon Mini Quiche

Vegetarian Stuffed Mushrooms

Chicken Tostadas with Spicy Slaw

Fruit Tarts

One of the Gorgeous Tortes

Chef Brent hard at Work

We were very honoured to be included on the guest list to witness the renewal of the wedding vows of our friends.  In addition, I can now fully endorse a caterer if you ever need my suggestion.  Chef Brent, his wife and the rest of his team will put together a gorgeous evening with all of the details taken care of on your behalf, so that you can mingle, enjoy your quests and celebrate life with food!

Kath’s Quote: “I’ve been married so long I’m on my third bottle of Tabasco sauce.”-Susan Vass

Love, that is all.

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.