The unusual cry upon tasting one of Sister #2’s appetizers was “That’s simply unfair!” (as the exclaimer reached for another one).

We were assembled for a cocktail party in my honour.  These had also been the hit at the recent cocktail party for my Mom.  The person making the pronouncement is my oldest friend (meaning for the most years) and a well known restaurateur in Winnipeg.  If they pass his taste test-they are perfection.  I’m guessing he found them hard to resist.

Asparagus and Parmesan Rolls

1/2 of a Pastry Sheet package  (1 sheet), thawed
4 ounces cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
12 spears asparagus  (about 1/2 pound), trimmed, cooked and drained
1 egg, beaten

Directions

Heat the oven to 400°F. Stir the cream cheese, 1/4 cup Parmesan cheese, black pepper and garlic powder in a medium bowl until the mixture is smooth.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12 x 9-inch rectangle. With the short side facing you, cut the rectangle in half lengthwise.

Spread about 1/2 cup cream cheese mixture on each rectangle to within 2 inches of the edge.  Divide the asparagus between the pastry rectangles.  Fold the long sides of the pastry over the filling and press to seal.  Place the rolls, seam-side down, onto a baking sheet.  Tuck the ends under to seal.  Brush the rolls with the egg.

Bake for 15 minutes or until the rolls are golden brown. Cool the rolls on the baking sheet on a wire rack for 10 minutes.  Serve warm.

Kath’s quote:  “One word, in this place, respecting asparagus. The young shoots of this plant, boiled, are the most unexceptionable form of greens with which I am acquainted.” –William Andrus Alcott (1846)

We made a happy discovery this weekend-we were out of coffee and so headed to a local cafe for a cup.  We’ve noticed that The Frenchway Cafe in our neighbourhood is always bustling and a reader commented here that their breakfasts are exceptionally good.

Typical of our enthusiasm to experience new places, our cup of coffee turned into selections from the bakery counter-bread pudding and a cinnamon bun which were both exceptional.

When we glanced at the menu (for another day) we couldn’t resist and ended up ordering breakfast.  At least we had the restraint to share.  Perfectly cooked eggs, grilled sausage and freshly sauteed potatoes-yum.  Next to us, a European woman ordered a soft cooked egg in an egg cup and across the cozy room we saw the french toast come out of the kitchen,  looking as if they were topped with strawberries.

We met young Alix, blog author of frenchkisscook.com and exceptional Pastry Chef  trained at the Cordon Bleu in Ottawa.

D and I sat side by side as we did for many meals during our memorable time in Paris together.  And for a moment on a rainy Saturday morning in May, Paris did not seem that far away.

Kath’s quote: “I compare a pastrycook who makes good colifichets to a distinguished fashion designer, endowed with perfect taste, who can make charming things with very little material. In the same way, out of almost insignificant scraps of pastry, we have to create pleasing and graceful things that also tempt the appetite.”-Antonin Careme (Marie-Antoine Careme) (1783-1833)

We had a small going away dinner for a house guest of ours this week.  We have planned ahead for his return in the fall when we are going to stage a medieval feast (hopefully on the back lawn).  For dinner this week I started researching and recipe testing.

Cormoraye -pork loin roasted on a spit and basted with a mixture of 1 1/2 t coriander, 1 1/2 t caraway, 1/2 t pepper, 1/2 t salt, 2 cloves of minced garlic, 2 c of red wine and 1 c of beef broth.  The drippings were to have been strained and then simmered to serve the sauce alongside the sliced loin but there were no drippings in the bottom of our pan.

Salat of Apples & Onions-combine 2 medium mac apples with skin on, cut into small cubes, 1/2 med sweet onion, finely chopped, 1 T olive oil, 1/2 t pepper and 1 t red wine vinegar (I substituted balsamic and used a tad more).  Let sit to blend flavours.

Chopped Spinach-cook 5-6 strips of sliced bacon until crispy, set aside.  Pour out most of the drippings then reheat and add 1 package of drained chopped spinach, 1/8 c milk , bring to a simmer. Add 1/8 c crumbled cheese (feta would have been good but I used asiago), stir and place in a bowl.  Top with crumbled bacon.

I also roasted baby potatoes and red peppers, artichokes and mushrooms to serve along side with an unleavened bread.  We listened to Sting’s Songs from the Labyrinth CD and washed it all down with beer and wine. 

Kath’s quote: “May the road rise to meet you,
May the wind be always at your back,
May the sun shine warm upon your face,
The rains fall soft upon your fields,
And until we meet again,
May God hold you
In the palm of his hand.”

The three sisters decided that it would likely be best to start Mom’s cocktail party off with a heartier appetizer and so I was on deck to prepare this first plate.  As you will see below, the pasta is actually a wonton noodle (which I still have mounds of in my freezer) making it even more simple and convenient.

1 c canned pumpkin

1/3 c grated Parmesan cheese

1/4  t salt

1/8  t black pepper

24 wonton wrappers

1 t salt

1 1/2 T butter

1/2 c toasted macadamia nuts (or fav sub)

Combine 1 c pumpkin, 1/3 c Parmesan, 1/4 t salt, and 1/8 t black pepper. Spoon about 2 t pumpkin mixture into center of each wonton wrapper. Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal. Place ravioli into a large saucepan of boiling water with 1 teaspoon salt; cook 7 minutes, and drain in a colander. Place 1 1/2 T butter in pan; bring to a boil.  Add nuts, ravioli, tossing to coat.  Sprinkle with chopped sage or parsley if desired.

Kath’s quote: “Never allow butter, soup or other food to remain on your whiskers. Use the napkin frequently.”-Hill’s Manual of Social and Business Forms: Etiquette of the Table (1880)

The last time we had the young family group over, it was nice enough to have supper in the backyard.  I wanted to make a one-bowl supper so that it would be easy to transport outside and in case we did not all fit around the dinner  table.

I decided upon a chicken/mango/pasta salad and started with some tricoloured peppers and added tri-colour rotini, red onion, corn, black olive slices, mango pieces and a half a bunch of chopped cilantro.  D grilled the boneless chicken breasts in a rub of brown sugar, salt, red pepper, onion, garlic, molasses and powdered mango aka as Clubhouse Chipolte Mango seasoning.

The basic dressing was: 1/4 cup fresh lime juice,1/4 cup olive oil, 2 tbsp honey  and one garlic clove, peeled and minced but I had to increase the volume to accommodate the gang.

I also tried making cornbread in the bread maker again.  This time was more successful by modifying my B&D recipe to 1 egg +water to 1 1/2 c, 2 T powdered milk, 2 T olive oil, 2 T honey, 1 1/2 t salt, 2 t yeast, 2 1/2 c flour zand 1 1/2 c cornmeal.  When it came out of the mixing stage I punched it down like a flatbread then let it rise again.  When it had baked about 20 mins at 375, I removed the loaf and covered it with grated Oxaca cheese.

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 (1897-1955)