I’ve been for many business meetings at The Inn at the Forks but never had a chance to dine at The Current.   Last night was my first opportunity.  I am a rock and stone collector and am soothed any time I am around water and so I was quite taken by the decor of the hotel lobby and the restaurant.

The Current

Chris was our waiter and although he was busy, he was very attentive.  The evening started with the delivery of an Amuse Bouche (a delightful taste) which was resembled a steak tartare on a crostini topped with a grate of Parmesan.  But this description does not do it any justice because the two and a half little bites were divine!

Amuse Bouche

We then shared the Scallop appetizer which was succulent and gone too soon.

Scallops

Awaiting the entree we had some time to gaze out the window where we sat and enjoy the comings and goings at The Forks.  There were many families there for the evening to skate on the central rink or along the world’s longest skating path.  There was a soft snow falling and it was a glistening night.

Rainbow Trout

Pork Rack

I’m glad that my husband chose the trout because I need help with the stuffed pork loin.  Even with his assistance, I still had enough to make a huge sandwich for lunch today.

We lingered long enough over coffee that we could fit in one more bite and Chris’s assistant helpfully suggested the Lava cake.  Even though I think Sister #2 does a better job of the cake itself-the homemade peanut butter ice cream that it came with was rich and wonderful.

Lava Cake

The restaurant was bustling with family travellers and business persons.  It was a delicious and tranquil way to spend a Monday night in the winter.

Kath’s quote:”Wine is sure proof that God loves us and wants us to be happy.”-Benjamin Franklin

Maria March 2010

I live in the heart of sunflower country and they are my favourite “summer at the beach” snack.  But, my favourite “winter at the beach snack” are pepitas!

Maria-the Pepita Lady

Maria is the primary reason why I love pepitas so dearly.  Maria lives on Isla Mujeres and walks the beach daily (weather permitting) selling her product.  She has an uncanny sense of timing-just when you have ordered a frosty Sol and are thinking that you might just be getting  a little bit peckish, Maria will stroll along.  Her skin is well weathered and crinkles up when she smiles in recognition of you.  With your permission, she lovingly squeezes a wedge  of lime over your pepita snack.  She will stop for a little chat and then continue on her way-leaving us to wonder how she manages to wade through the heavy sand every day.

North Beach-Isla Mujeres

In my mind no one will ever be able to exactly duplicate the taste of Maria’s pepitas.  As taste is a multi-sensory experience for me-it also has to do with the sights, sounds and feelings of contenment that I enjoy whenever I am on Isla Mujeres. 

BUT Sister #2 has made a very good attempt at recreating the recipe.  With her permission, I share it here:

Pepitas

3 cups hulled pumpkin seeds

3 tbsp canola oil

1 tbsp chili powder

1 tsp ground cumin

1 tsp salt

1 lime

Method

Preheat over to 300ºF. Line a cookie sheet with parchment paper or a silpat. Combine oil, chili powder, cumin and salt, stir well. Add pumpkin seeds and toss to coat. Spread seeds on cookie sheet in a single layer. Roast for 25 minutes, until seeds are lightly browned and crunchy. Shake or stir seeds occasionally for even cooking. Be sure to check frequently during the last few minutes to avoid over cooking. Let seeds cool slightly before serving. Serve with wedges of lime which can be squeezed over top of the warm seeds. Seeds can be stored in an airtight jar for 1 week at room temperature or 1 month in the fridge (as if there are ever any left). Makes 3 cups.

Kath’s quote: “Too much work, and no vacation, deserves at least a small libation.  So hail! my friends, and raise your glasses; work’s the curse of the drinking classes.”-Oscar Wilde

I very clearly remember the first time I tasted cilantro.  My husband and I were on our first winter vacation.  We were sitting on the second floor of one of those crazy Mexican places like Carlo and Charlie’s.  Now this was more than 15 years ago and these places were quite the novelty back then.  This is how I make my guess of the authentic Mexican version:  Combine 3 chopped tomatoes, ½ c chopped white onion, 1 jalapeño seeded and chopped, ½ c chopped cilantro, 1 clove of garlic chopped with 2 t freshly squeezed lime juice and salt to taste.  For a different twist I sometimes add a chopped up “pickling” cucumber.  Let the flavours blend before serving.  Consume with La Cocina taco chips (locally made and the best chip I have ever tasted).

I am currently reading a enthralling book that I will blog about when I have completed it but this is what I read last night about an authentic Mexican salsa:  “When it was mixed together, the salsa was a celebration of red and white and green, cool and fresh and alive.  On a tortilla, with a bit of white queso fresco, it was both satisfying and invigorating, full of textures and adventures, like childhood help in your hand.”

One of my favourite treats when I’m trying to “drop a few” is a half of a toasted whole wheat bagel with a bit of light cream cheese, covered with cucumber slices, salt & pepper and tons of cilantro.  It tastes like spring time in my mouth.

A cilantro dish that my  family loves is adapted from Bonnie Stern’s Heart Smart Cooking.  Cilantro-Grilled Chicken Breasts:  Marinade: in a food processor chop 4 cloves of garlic, 1 small onion, and 1 cup of cilantro including the stems.  Add 2 T of Thai fish sauce, 3 T of freshly squeezed lime juice, 2 T rice vinegar, 2 T hoisin sauce and ½ t hot chillipaste.  Process to form a paste.  Spread over 8 boneless, skinless chicken breast and refrigerate up to 2 hours.  Remove chicken, shake off excess and grill.  

My daughter's new location is Kayamandi Township, South Africa

A recipe that I have not yet tried are spicy African Potatoes from the Focus on Africa- Fundraising Cookbook that I mentioned in yesterday’s blog entry.  Brown a sliced hot red chili pepper, sliced thinly lengthwise in 3 T olive oil.  Add 1 t cumin, 1 t sesame seeds.  Heat until the seeds “hop”. Set aside. Boil 6 large potatoes cut into cubes.  Mix with spices and peppers.  Stir in an entire bunch of finely chopped cilantro.

A drink that we Canadians love is called a Bloody Caesarand many bartenders mix it with their own enhancements-some use a splash of dill pickle juice, others rim their’s with a mixture of rock and celery salt.  The very best version was one that I had with cilantro!

B painting a home

My youngest daughter is currently on the west coast of South Africa with a program called Outtatown.   Of the many worries that a Mom has when her 18 year old baby girl decides to do mission work for a year-what is she going to eat way over there?  Daughter #2 is a lot like I was when I was her age.  She thinks that she is food wise because she eats sushi but she doesn’t care for anything spicy and her comfort zone is in the boneless chicken breast area.

Turquoise in my honour

And so it is that I was surprized when she told me that the Afrikan family that she was staying with was going to prepare lamb for her.  She said that it was a cute little chop and she loved it!

I can’t fault her for not trying lamb sooner when in fact I too was a late food bloomer.  But there is a very good reason for this and here it is:  My Dad was a cattle man.  He worked as a marketer for livestock and every morning he had to listen to the market report before work.  The transistor radio would be on in the bathroom and he would be listening and shaving.  He would not be alone.  I so cherished the time with my Dad (I was one of six kids)  that I would sit in the bathroom and watch him shave everything morning and that also meant that every morning I listened to the Stock Market Report as well.  Our routine was this:  we would listen for the number of cattle and hogs with little reaction and then when they announced how many sheep and lamb-we would cheer if the number was low!  With this sweet memory in tact, I do not crave the taste of a cute lamb chop.

African Peanut Soup

So in tribute to my sweet baby I include this recipe for African Peanut Soup that I intend to make tonight.  Saute 1 large chopped onion, a medium diced sweet potato and 2 cloves of chopped garlic  in 1 T of olive oil until soft about 5 mins.  Add 8 c chicken broth , 1 t thyme, 1/2 t cumin and 1 c uncooked rice.  Bring to a boil, reduce heat and simmer uncovered until rice is cooked and vegetables are tender about 20 mins.  Add 3 c thick chunky salsa (as spicy as you like it) and 1 c of diced zucchini.  Cook another 10 mins until zucchini is tender.  Add 2/3 c smooth peanut butter and stir until completely blended.  I choose not to add the 2 c of garbanzo beans that the recipe calls for but if you do, drain them first.  This recipe comes from a gorgeous cookbook entitled:  Focus on Africa which was a fund-raiser for women and children affected by HIV/AIDS in Africa.

B & her "kids" on a previous trip to el Salvador

I’ll love you forever, I’ll like you for always, as long as I’m living my baby you’ll be.

My favourite summer pastime is sitting on the beach and reading books set in warm places.  Last year I read a book called “Summer of My Greek Taverna” by Tom Stone.  I loved the memoir because the writer so captured the excitement and frustration of living his dream.  The recipes that he included made my mouth water on the beach.

Greek Taverna

Here’s my version of his Chicken Retsina:  Rinse 6 whole chicken breasts and pat dry. In a large bowl, combine 1/2 c Retsina wine  , 1/2 c olive oil, 1/4 c freshly squeezed lemon juice, 2 T oregano, 1 t thyme, 1 t basil and salt &  pepper to taste. Add chicken breasts, cover and marinate overnight. Cook on an outdoor grill, basting occasionally with remaining marinade. This can also be baked in a 350 F. oven for one hour, basting several times.  Retsina is a white wine treated with pine resin, following an ancient Greek tradition.  It kind of reminds me of the smell of Pine-sol and it is an acquired taste that frankly I’ve never acquired.  Ouzo-now that’s another story.

Olympia

While goofing around in the town of Olympia, Greece,  I decided to lie down on a flokati rug in front of a shop for a photo op.  When I knelt down to get back up, a rusty nail appeared through the rug and punctured the flesh just below my knee.  The shop owner was frantic-concerned that I would report the incident to the group that I was traveling with.  The only doctor in town was at a wedding and so the shop owner tried to tend to me while the doctor was summoned.  He sat me down and cleaned the wound and then poured the same antiseptic into my glass.  You guessed it-my first taste of ouzo.  Anyway, I had to have a tetanus shot but I didn’t seem to mind with that lovely nectar warming my insides.  Later in the evening-I found myself dancing!

If you have a craving for Greek food and choose not to cook-  The Greek Market on Corydon Ave. has many heat and eat meals.  My favourite is their Chicken breast stuffed with spinach and feta and wrapped in filo pastry.

Spinach and Feta Chicken in Filo and Stuffed Zucchini