Food Musings

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

Segovia Revisited-Part 1

July11

This morning on Twitter someone posted these questions:  “Are restaurant critics, still anonymous?  Does anyone know what they look like? ” I have a fairly strong opinion about this for a number of reasons: 1) I personally am not a restaurant critic nor would I ever want to be, because just the title depicts a nit-picking personality.  I do not live life this way-I try to see the good in everybody and in everything (I am otherwise known as Polyanna).  2) I believe that the time of validity for a restaurant reviewer is passe.  In today’s cyber-world where we recognize strangers from their avatars, anonymity is a thing of the past and 3) I believe that liking or disliking something comes from a different place, in all of us.

An example of the latter point is this:  I make all decisions about preference on a purely emotional basis.  I like a novel when I am happy and surrounded by my favourite things, while I am reading it.  I like certain artistic works because they evoke a positive emotion or memory for me.  I like movies that have happy endings because I like to be happy myself!  And so too with food.  I like a restaurant because of the entire package, perhaps because of little things that others might never notice.

This preamble is to explain why I love Segovia to such an extent (even though I have only dined there a small handful of times).  These are my emotional reasons: 1) it uses natural elements in its decor like bleached driftwood that reminds me of my favourite place to walk at the beach 2) I used to work in the building next door to it and so I was interested in the assembly of it, even before I knew what it was going to be. 3) I especially enjoy a tapas style of menu because this is typically the manner in which my husband and I dine in the first place, with little tastes off of each others’ plates.  Segovia (imho) brought tapas dining back into vogue in Winnipeg. 4) I know many customers when I dine at Segovia and it feels good to be surrounded by a warm community. 5) The servers at Segovia are particularly inclined towards my eldest daughter.

Daughter #1 is a person with a disability, as is her best friend.  They manage their lives very independently with the use of motorized wheelchairs.  Accommodating a single one of these machines in an intimate dining setting is not easy and because they often dine together, even more complicated.  But the staff at Segovia embrace them in the most welcoming and gracious way.  When we recently dined there with Daughter #1, they anticipated which beverage she would order and remembered what small plates she had chosen the time previous.   Our server even went so far as to consult the other staff members for the best tattoo artist in Montreal, when they learned that she was interested in getting inked on her vacation.

“It takes a village to raise a child” is an understatement when you have reared a child with a disability.  There is so must pleasure and satisfaction, when you see how the community at large respects and admires your special child.  I believe that the servers at Segovia see past the big chairs of Daughter #1 and her friend and appreciate their intelligence, wit, savvy and beauty.  This brings me much joy.

So, do you see?  The food happens to be amazing, but Segovia means much more to me than this.  But because this is a food blog, after all, I’ll report on our perfect visit in tommorrow’s post.

Kath’s quote: “With money anyone can offer succulent dishes and famous wines, but courtesy and kindness cannot be bought.”-Lucien Tendret

Love-that is all.

posted under Restaurant Features | 2 Comments »

Sour Cream Dill Talapia

July10

We have had our first crop share delivery from Blue Lagoon Organics which we are splitting with another family and J1 and J2.  The first night I made a salad with the purple leaf lettuce and kale and added some pickled beets and chopped purple leeks.

This weekend I put together “Ogorki” (what my Polish Grandma used to call her cucumber and dill salad) and butter and carrots roasted in honey and dill.  Do you see a theme here?  Even though I have only 1/3 of the delivery, I have more dill than I have ever had at one time.

I concocted this low cal/low fat dish the night of our pick up and it was a hit.  The creaminess from the no fat sour cream was enough to moisten the fusili which I simply tossed with olive oil and coarsely ground sea salt.  Can’t wait for this Thursday’s surprizes…..


Print
Sour Cream Dill Talapia
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Very low cal/low fat and delicious!
Ingredients
  • 3-4 talipia fillets
  • 3 T no fat sour cream
  • 1t no fat Miracle Whip
  • 1 clove garlic, minced
  • 1 T fresh dill
  • coarsely ground sea salt & pepper
  • 1 young purple leek, thinly sliced (or 3 green onions) for garnish
Instructions
  1. Pre-heat oven to 375 degrees.
  2. Spray baking pan with canola oil.
  3. Place fish in pan.
  4. Mix sour cream, Miracle Whip, garlic and fresh dill.
  5. Ladle over fish.
  6. Bake uncovered for 15-20 minutes.
  7. Plate fish and garnish with leeks.

Kath’s quote: “Be not angry or sour at table; whatever may happen put on the cheerful mien, for good humor makes one dish a feast.”-From a Shaker manual, ‘Gentle Manners’

Love-that is all.

posted under Entrees | 2 Comments »

Grilled Pork Tenderloin with Wild Blueberry Red Wine Sauce

July9

Print
Grilled Pork Tenderloin with Wild Blueberry Red Wine Sauce
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Tenderloin is brined and placed for a short time on the grill
Ingredients
  • 2-4 petite pork tenderloins
  • Brine:
  • ¾ c coarse salt
  • ¾ sugar
  • 1 c boiling water
  • 1 litre cold water
  • 1 T coarsely ground pepper
  • 2 T olive oil
  • Sauce:
  • 1½ c red wine
  • ½ c blueberry jam or preserves
  • 1 jalapeno pepper, seeded and finely minced
  • 2-3 T butter
Instructions
  1. Trim excess fat & silver skin from the tenderloins; set aside.
  2. A stainless steel bowl, or a heavy duty resealable plastic bag can work as a brining container as long as the pork is fully submerged.
  3. Weight with a plate if necessary, to keep the meat fully submerged in the brine.
  4. Dissolve salt & sugar in boiling water.
  5. Add this to the cold water.
  6. Add pepper and stir to combine.
  7. Add pork, cover and refigerate 6-12 hours.
  8. To assemble, remove the pork from the brine.
  9. Rinse the meat twice after removing from brine; discard brine.
  10. If you are not ready to cook after the brining time, refrigerate until ready to cook.
  11. Rub oil over the entire loins before grilling.
  12. Pre-heat barbeque grill. Place tenderloins onto hot grill; close the barbeque lid for 7 minutes. Turn the pork over, close the lid and grill for another 6 minutes.
  13. Turn off the heat keeping the lid closed and continue to cook pork for another 5 minutes.
  14. Insert an instant read meat thermometer into the thickest part of the loin, the temperature should read 145 to 150 degrees F (if not, close the lid and let the meat continue to roast).
  15. Once brined the pork cooks faster, so do not overcook.
  16. Hint-the meat will remain pink from the brine (not from being undercooked).
  17. While this is occurring, make the sauce.
  18. In a sauce-pan over medium-high heat, add red wine.
  19. Bring to a boil stirring frequently until the sauce is the consistency of heavy cream.
  20. Remove from heat and drop in minced hot pepper.
  21. Just before serving, whisk in blueberry jam and butter until blended.
  22. Remove the pork from the grill and transfer to cutting board.
  23. Let stand 15 minutes before carving.
  24. Cut the pork cross-grain into ½ inch slices.
  25. To serve, spoon some sauce onto each individual serving plate.
  26. Place slices over top of the sauce like dominoes (overlapping each slice). Sprinkle with parsley if desired to add a colour contrast.

Last weekend at the cottage, Sister #2 was responsible for supper and pulled out this favourite recipe of Sister #3’s.  She served the tenderloin with a wild rice pilaf, green beans tossed in pesto and an artichoke and zucchini salad for a nutritious and delicious dinner.

Kath’s quote:  “It is, of course, entirely possible to cook without using wine.   It is also possible to wear suits and dresses made out of gunny sacks, but who wants to?”-Morrison Wood

Love-that is all.

 

posted under Entrees | No Comments »

New Mom Freezer Meals-Chicken Apple Curry Soup

July6

As promised, Daughter #3 (Baby Lady of the Prairies) with another freezer meal to prepare for your baby’s arrival or a wonderful gift to provide to a new Mom. 


Print
Chicken Apple Curry Soup
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
 
Another great freeze-ahead meal. Deliver it with some warm cheese scones and a tossed salad.
Ingredients
  • 2 T canola oil
  • 2 c chopped celery
  • 1 c chopped carrots
  • ½ c chopped onion
  • 4 c chicken broth
  • 1 c chopped apple (peeled or unpeeled)
  • 2 T flour
  • 1 c chopped cooked chicken
  • ¼ c uncooked rice ( you can add more and it becomes more like a stew)
  • 2 t curry powder
  • ⅛ t dried thyme
  • ½ c cream
Instructions
  1. In large saucepan heat oil and cook celery, carrots, onion for 4-5 min. Add broth, apples, rice, chicken, curry and thyme.
  2. Bring to a boil. Simmer uncovered for 15-20 min.
  3. Blend cream and flour. Stir in.
  4. Cook and stir until thick and bubbly.
  5. Let cool and seal in an airtight container (or lots of tinfoil and saran wrap!).
  6. Label with the name of the dish and the date you made it.
  7. When you bring it out of the freezer, allow to defrost and heat until bubbly (you may need to add some water if it becomes too thick).

Kath’s quote:

“This curry was like a performance of Beethoven’s Ninth Symphony that I’d once heard…..especially the last movement, with everything screaming and banging ‘Joy.’ It stunned, it made one fear great art. My father could say nothing after the meal.”-Anthony Burgess

Love-that is all.

posted under Entrees, Recipes | No Comments »

New Mom Freezer Meals-Beef Straganoff

July5

Daughter #3, aka J2 is Blogging as Baby Lady of the Prairies and provides Pre & Postnatal Services in the Heart of Winnipeg www.specialdeliveriesfitness.com.  When she was guest blogger for me recently she mentioned making freezer meals to prepare for your baby’s arrival.  These would also be wonderful gifts to provide to a new Mom.  Come back tomorrow for her Chicken Apple Curry Soup.


Print
Beef Stroganoff
Recipe type: Entree
Cook time: 
Total time: 
 
Deliver it frozen with a container of sour cream and some broad egg noodles.
Ingredients
  • 2 lbs. beef stewing beef
  • ½ t salt
  • ½ t ground black pepper
  • 4 oz. butter
  • 4 green onions, sliced (white parts only)
  • 4 T all-purpose flour
  • 1 (10.5 oz.) can condensed beef broth - or use homemade
  • 1 t prepared mustard
  • 1 (6 oz.) can sliced mushrooms, drained
  • ⅓ c sour cream
  • ⅓ c white wine
  • salt to taste
  • ground black pepper to taste
Instructions
  1. Cut stewing beef into smaller chunks and toss with ½ t of both salt and pepper.
  2. In a large skillet over medium heat, melt the butter and brown the beef quickly, then push the beef off to one side.
  3. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef.
  4. Stir the flour into the juices on the empty side of the pan.
  5. Pour in beef broth and bring to a boil, stirring constantly.
  6. Lower the heat and stir in mustard.
  7. Cover and simmer for 1 hour or until the meat is tender.
  8. Stir in the mushrooms and white wine.
  9. Let cool and seal in an airtight container (or lots of tin foil and saran wrap!).
  10. Label with the name of the dish and the day you made it.
  11. When you bring it out of the freezer, allow to defrost and heat in a saucepan.
  12. Add the sour cream 5 minutes before serving.
  13. Salt and pepper to taste.
  14. Serve with a simple salad or steam up some frozen veggies.

 

Kath’s quote: “I always wondered why babies spend so much time sucking their thumbs. Then I tasted baby food.”-Robert Orben

 

Love-that is all.

posted under Entrees, Recipes | No Comments »
« Older EntriesNewer Entries »