This was one of those evenings where you arrive at the appointed hour and in what seemed like moments later, it is time to go.  The time was precious and wonderfully spent with old friends to celebrate the joys of the past year with optimism for the one ahead.

The main floor of Deseo Bistro was jammed packed with merrymakers doing exactly what we were doing and the room felt alive with the energy of fellow Winnipeggers.  Our server was cordial, efficient and very attentive, even though he thought he had not been.  He came and apologised to us at one point for needing to focus on another party.  Truth was, we did not even notice.

The evening started with Deseo’s own versions of Bloody Caesars which had a wonderful kick and warmed up the evening.  Every couple decide to share a small plate including the Crunch Salad which I had tasted on other occasions and totally regretted not doing so again.  The crunch is contributed by celery, edamame, pistachios, peanuts, crispy onions and distinctively by jicama, a taste which I can’t get enough of especially when it is enhanced by lime and cilantro, which this was in abundance.  It also includes mojito vinny-huh?  I have no idea what that is.

D and I shared the Black Truffled Gnocchi which was an inventive combination of crisp black quinoa, black garlic and black boar bacon.  The tones were dark and earthy and you could taste the forrest.

I then went ahead and ordered another pasta for my large plate which was a seafood spaghetti topped with a poached egg and D chose the Monk-fish.

Mine was rich and creamy and D’s was light, so tastes from each plate were a satisfying combination.  Both were from their special features.  Our meals were lovely but I was fixated on another regret which was that I had not ordered the same dish as one of our friends – Roasted Brussel Sprouts. 

Marcona almonds, bacon, ginger, ponzu dressing and feta created a sweet and salty combination, which my readers know I love.

There were oohs and ahhs from other place settings at the table where Lamb Albondigas and Mussels & Chorizo were being tucked into. 

But the happiest of all was the birthday girl who loves pork as much as I do and after much deliberation decided upon the pork belly.  I had described it from my other tastings as being a veritable loaf of meat and even though I obviously remembered the portion incorrectly, she was overjoyed with her choice.  Perched  on top of the slowly roasted pork was a Serano wrapped prawn mousse and was accompanied by crisp chicken skin and  parsnip puree.  The tastes were complemented by both romesco sauce and sherry syrup.  At one point I heard her declare that it was the best meal that she had ever had at any restaurant (and this from a world traveller).  High praise, indeed.

A couple of after dinner liquers  and desserts were enjoyed.  In the mean time, gifts were shared as well as the tales of future Christmas adventures.  The love amongst us was evident and it was a memorable way to celebrate the many of life’s blessings together.

Kath’s quote: “It is a curious fact that no man likes to call himself a glutton, and yet each of us has in him a trace of gluttony, potential or actual. I cannot believe that there exists a single coherent human being who will not confess, at least to himself, that once or twice he has stuffed himself to bursting point on anything from quail financiere to flapjacks, for no other reason than the beastlike satisfaction of his belly.” –M.F.K. Fisher

Love-that is all.

While recently working with CJ Katz on the promotional tour of her gorgeous cookbook “Taste: Seasonal Dishes from a Prairie Table”, I made strudel for my very first time.  The phyllo dough that can be purchased from the freezer section of your favourite grocer, is very close to the “stretch dough” used in authentic strudel AND so much easier than attempting this art form from scratch.

Also reminiscent of Viennese Apple Strudel is the inclusion of bread crumbs.  These help absorb some of the extra juices, released from the cooking fruit.  This version includes both cranberries and apples which creates a gorgeous Christmas themed dessert.  And you can make it ahead and freeze it if you wish. 

I did so and then reheated it and served it with ice cream.  Doing so also offsets that tangyness of the cranberries (and in my case the apples, which I had left soaking in lemon juice for too long).

A really helpful tip included in this recipe is to make diagonal cuts (to allow the steam from the fruit to escapes while baking) to represent a portion size.  This way the strudel will be far easier to serve without decimating the flaky crust.

We are often too full for pie and Christmas pudding after dinner but this dessert is light enough to tuck into later in the evening.

Kath’s quote: “Oh!  All that steam!  The pudding had just been taken out of the cauldron.  Oh!  That smell!  The same as the one which prevailed on washing day!  It is that of the cloth which wraps the pudding.  Now, one would imagine oneself in a restaurant and in a confectioner’s at the same time, with a laundry nest door.  Thirty seconds later, Mrs.  Cratchit entered, her face crimson, but smiling proudly, with the pudding resembling a cannon ball, all speckled, very firm, sprinkled with brandy in flames, and decorated with a sprig of holly stuck in the centre.  Oh!  The marvelous pudding!”-Charles Dickens

Love-that is all.

I love to entertain, but there are occaisions when time is at a premium and I want to look like I went to all kinds of trouble, even when I didn’t.  On this particular evening, I had invited three young families over so that they could enjoy some quiet adult only time, before the busy Christmas season.  D and I took the little ones downstairs for chicken fingers and fries while watching animated seasonal specials on the big screen.  Shopping at Sobey’s for an event like this is an absolute pleasure.  From the moment that I got out of the car, without having to fish for a coin for a cart, I know that I have come to the right place.

I went right to the deli section and was out of there in 20 minutes including the check out,  where there were enough staff on that I was in a line with only one person in front of me and they were just finishing up.  I could stand and chat with the cashier, instead of heading to the end of the conveyor belt to bag my own groceries.  In addition, she was free to visit with me as there was another person in charge of bagging  up my  purchases.   And the best part was that even though I had brought my own groceries bags, there is no charge for Sobey’s bags so if I had forgotten, I  would not have had to run back through a busy parking lot to retrieve them from the car.

Previously, in the deli, the helpful staff made suggestions of taste combinations and allowed me to sample items that I was considering purchasing.

As a result, I bought all kinds of goodies that I had never purchased before including this savoury sausage encrusted in Parmesan cheese.  So  everybody wins: my guests, the store but especially me!

I had the choice of a number of raw mozzarella brands and styles and in the end, selected the discs which means that the assembly of the caprese salad was virtually instantaneous.

Feta is one of my favourite nibbles and Sobey’s offers a number of light varieties.  This way a bevvy of olives can be indulged upon.  So too, they carry a light artichoke and asiago dip which I served up with veggie sticks and a gorgeous variety of crackers.

Bothwell cheese is a local brand that our family is crazy about.  My personal fav is  black truffle which is so deep and rich tasting that I simply put it out in little, pea size bites.  I also made a baked brie topped with apples, cranberries, pecans and lots of brown sugar and butter and then wrapped in phyllo.  That was the most timing consuming dish to make it took all of 4 minutes.

I know that the adults enjoyed themselves but not more so than D and I who were got to snuggle up with three adorable little guys and kick off the Christmas season.

Kath’s quote: “The art of keeping a good table, consists, not in loading on a variety at each meal, but rather in securing a successive variety, a table neatly and tastefully set, and everything that is on it, cooked in the best manner.” –Catharine E. Beecher

Love-that is all.

Many of my readers know that I have many long-lasting relationships with The Keg Steakhouse and Bar: D and I met there, at one time, pretty much his entire family worked there, etc. etc.  As a result I try to be very “fair” by not shining a spotlight on them too often in spite of the fact that it is our favourite place for date night and the place where I choose for the majority of my business lunch meetings.  And so it occurred to me that in my efforts to be fair, I have actually been unfair to The Keg.

Yesterday, as the snow was blowing outside, the fireplaces and cozy booths were  a welcome treat.  I ordered as soon as the special was recited by our server.  A lunch-sized Mediterranean steak on a toasted panini was cooked to a perfect medium rare.  I often select the baked goat cheese as an appetizer because I am ga ga for Keg salsa. It is not a Mexican blend but one that is reminiscent of our time in Italy when tomatoes are coaxed into full flavour by basil and a bit of balsamic vinegar.   I do often enjoy bare-naked steaks (the meat, not me) but “topped” steaks are a special treat.  This particular combination brings out deep, rich tones and when coupled with a house salad is a more than a satisfying lunch.  Actually it is more like a supper at lunch time, so last evening I did the inverse, and had a peanut-butter sandwich for supper.

My lunch mate chose the salmon burger, which he heartily enjoyed but I noticed that he left a 1/3 of his lunch un-eaten so that he would have room for dessert.

The Keg’s mini dessert options are so tasty and such good value-$7.95 for all three of these offerings: a mini creme brulee, chocolate cake and a butter tart.  I can imagine my entire gang ordering these to satisfy all of their sweet tooths (or should I say?- sweet teeth).

Kath’s quote: “The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, an architect, an ice-cream manufacturer, a sculptor, and a florist. The splendour of such creations appeals above all to the eye – the real gourmand admires them without touching them! The magnificence of the dessert should not allow one to forget the cheese. “-Eugene Briffault

Love-that is all.

Resto Gare, the reinvention of long loved La Vieille Gare in Winnipeg’s French Quarter, has been on my hit list since its refreshed unveiling in 2008.  I am pleased to say that I finally got a chance to try their fare at a recent Christmas party.

I am always thrilled to be included in the staff celebrations of a diagnostic centre that I work with in my role with CancerCare Manitoba.  I really appreciate that this group is always up to try something different and they have introduced me to a couple of venues I may not have otherwise discovered.

Resto Gare Bistro is located at 630 Des Meurons Rue in a Canadian Northern Station Building that will celebrate its 100^th birthday next year.  The attached train car is only one year younger, being built in 1914.

The lovely interior is the perfect setting for a Christmas celebration with its colour pallet of gold and poppy red. Warm wood, rustic open beam ceiling and plush furnishings keep you cozy as you gaze out the window at the falling snow.

Being a large party. we had a limited menu, but the choices where all exemplary.  I started with the creamy potato and leek soup.  I think perfecting this simple dish shows a chef’s finesse. This one was the right consistency; you could taste both the leek and potato and it was seasoned perfectly.  This got me excited for my entrée and I was not disappointed.  For my main, I enjoyed Manitoba pickerel, pan seared in herb butter and topped with crispy pancetta, corn and a micro shoot salad and served with rice pilaf and perfectly cooked beets and Brussel sprouts.

My colleges raved about the rosemary and mustard rubbed Prime Rib; the half roast chicken served on preserved lemon smashed potatoes; and the wild mushroom and leek risotto with pecorino cheese.

The dessert cart selection was extensive.  I abstained, but heard the moans of my coworkers who indulged in the lemon tart, traditional maple sugar pie and the candy cane crème brûlée.

I look forward to revisiting Resto Gare, perhaps for a more intimate dinner in the train car.

Kath’s quote: “Light, refined, learned and noble, harmonious and orderly, clear and logical, the cooking of France is, in some strange manner, intimately linked to the genius of her greatest men.”-Rouff

Love-that is all.