Food Musings

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

The Pleasure is all Mine

February4

I chatted about my post yesterday with a friend who directed me to one of her favourite food books that was neglected from my list.  This clever book is written by Suzanne Pirret and is a  a combination of recipes and a narrative about being single and wondering why eating alone has gotten such a bad rap.

I quote:  “This is a book about cooking for yourself decadently.  There are serious cookbooks written by serious chefs and light and breezy cookbooks written by wholesome cooks.  This is both.  It’s naughty and doesn’t take itself too seriously.

Each chapter begins with a short story based on my experiences living in New York, Los Angeles, Paris and London followed by my repertoire of recipes that have been inspired by modern classics, some great chefs, my travels and, I might add, a far amount of successful experimentation.  They’re all for one serving and written in a fairly simple style….Think solitude at its most celebratory. ”

My friend tells me that these recipes are so delicious she still cooks from this book now that she’s is an old married lady (celebrating her first anniversary this weekend).

This is her favourite:

Not Suzanne's Version

Not Suzanne's Version

“Best Mac “N” Cheese

Nothing fancy or weird.  This is the real deal.

Cook a c of elbow macaroni in boiling salted water with a little oil added.  Meanwhile , in another saucepan, make a bechamel:  melt a T of butter, whisk in a T of flour and cook until bubbly.  Add a c of cold milk and continue whisking until thickened,  Season with salt, white pepper, a nice pinch of hot chili powder and some chopped fresh thyme of flat-leafed parsley (or just a simple grating of nutmeg).  Stir in a cup of grated cheese, such as a combo of white and yellow cheddar, or some parmigiana and/or Emmental-whatever you favourites might be.  You have a lot oif choices.

Drain the pasta and toss into your bechamel.  Spoon into a small casserole dish, sprinkle with toasted fresh or panko breadcrumbs, place on a baking sheet and stick in a 400 degree F oven until golden and bubbly, about 15 minutes or so.

Drink whatever you want.”

I would respectfully challenge my friend to a mac and cheese cook off.  My family loves my version adapted from The Best of Bridge.  You decide.

Gourmet Mac and Cheese

A delicious Mac and Cheese from The Lobby on York

A delicious Mac and Cheese from The Lobby on York

Cook and drain 2 1/2 c macaroni and set aside. Melt 1/4 c butter over medium heat; stir in 1/4 c flour; mix well. Add 2 c milk and cook over medium heat, stirring constantly until sauce thickens. Add 1 t salt, 1 t sugar (sounds strange but just do it!) and 8 oz. grated cheddar cheese. Mix well. Mix 2/3 c fat free sour cream and 1 1/3 c cottage cheese into sauce. Mix with macaroni. Sprinkle another 2 c grated cheddar cheese and 1 1/2 c bread crumbs over top. Dot with 2 T butter and sprinkle with paprika. Bake at 350F for 45-50 minutes. Serves 6.

Food for Thought

February3

Last night my friend (honourary sister) instant messaged me about the book that she was just finishing.  It is called The School of Essential Ingredients by Erica Bauermeister.  I replied with the cliche that great minds think alike as I had already reserved it the library (a) to save paper b) because I’m frugal).  I messaged back with a title for her Hungry Woman in Paris by Josephine Lopez.

One of our fav Paris pics- Sacre Coeur from the Musee D'Orsay

One of our fav Paris pics- Sacre Coeur from the Musee D'Orsay

Then there all the Maeve Binchy tiles:  Quentin’s (about a restaurant), The Scarlett  Feather (about a catering business) and The Night of Rain and Stars (about a restaurant and Inn on a Greek Island).  I have also read the entire Isabel Dalhousie Series by Alexander McCall Smith including Friends Lovers Chocolate .  Isabel’s niece owns a gourmet deli in Edinburgh and Isabel and her partner are always cooking up herb and leek omelets with crisp chardonnays.  So too: The Number One Ladies Detective Agency Series including The Full Cupboard of Life where Precious Ramotswe often starts her day with cup of red bush tea and a  sit on the porch to watch the sunrise and then a walk around her little garden.  Ah-a woman who truly knows what pleasure is.  The series is so food focused that there is now a accompanying cookbook.  “In Mma Ramotswe’s Cookbook: Nourishment for the Traditionally Built you can sample the sumptuous stews for sharing, fabulous fruit cakes for eating under shady trees, with red bush tea of course, and the spices, traditions and culture of Botswana that make every meal together special.”

Everyone thinks that Under the Tuscan Sun is about weekends in Positano and sexy Italian men because of the movie adaption.

Perched in Positano

Me Perched in Positano

When in fact it was an amazing non-fiction depiction of Frances Mayes’ love of celebrating with food.  She even included recipes at the end of many chapters.  Her next  book Bella Tuscany included not only her favourite recipes but the dining excursions that she made around Italy with her new husband.  In her not yet released book Everyday in Tuscany “she’s stirring the reader’s gastric juices with luscious tales from the table or tendering a descriptive nugget that holds fast in the mind’s eye.”

I also love Marlena de Blasi who has worked as a chef and as a food and wine consultant, and also lives in Italy, where she plans and conducts gastronomic tours of its various regions. I’ve read four of her  memoirs—That Summer in Sicily, A Thousand days in Venice, A Thousand Days in Tuscany and The Lady in the Palazzo

And last but not least:  Eat, Pray, Love by Elizabeth Gilbert and her just released Committed which is also on my list.

The District-by my first Guest Blogger: Denise

February2
A foodie with a conscience…not as great as it sounds
Here are some things to know about my foodie background. I come from a rather large french family who plans meals weeks in advance. I’ve been groomed to savour food, finish your plate and enjoy the amazing culinary experiences brought before you by aunts/moms/grandmas. Much like Kath’s family, we show our love through sharing great food!
During the week I’m fairly laid back in the kitchen; nothing to complicated unless both Doug (editor note: her Doug is Doug #2 as my Doug is Doug #1) and I are home. But usually once a month we book a “grown up” date with our favourite foodie couple to try out a new restaurant. This month we decided on “The District” in Winnipeg’s exchange district.exchange-district-winnipeg-lg One of Doug’s good friends is a manager there, and after he was done work he sat down to dinner with us to show us some of the highlights of this great restaurant.
Having opened just over a year ago, The District is a unique downtown dining experience.3842514277_f3e987739f Dinner is served in an open, airy room that feels elegant but still comfortable. We started with a lovely red wine (which of course I will never remember the name of, but apparently we really liked it judging by the number of bottles we drank).
For appetizers we tried an amazing Berkshire Pork. I love the way their menu is laid out, and basically tells you all of the elements of the dish you’re about to try.
Ex: Berkshire Pork
Confit belly lemongrass ginger poached granny smith apple
brioche french toast smoked walnut maple puree!
That’s right, Pork and French Toast…a match made in heaven.
We also went for the appetizer special of the evening which was a simple but delicious bison ravioli. To die for. Something to note is that pretty much everything in this place is made in house, and usually fresh that day.
I was torn between the halibut, but ultimately went with something that I would never usually consider in a restaurant: rabbit. Here is what the menu described.
Rabbit
black olive roma tomato braised leg
smoked loin pearl barley risotto cumin roasted carrot (substitute for asparagus because cooked carrot is about the ONLY thing I can’t stand).
I was staring at my menu thinking “how often am I going to have the chance to eat a well prepared piece of rabbit. If I’m going to form an opinion about this type of meat, I might as well try it in an upscale restaurant paired with my favourite side dish (i LOVE risotto).
So, I ignored the slight nagging voice in my head (and the voices at the table teasing me for my ethical dilemma) and went for it. The meal came, and despite my friend sitting across the table wiggling her nose in bunny fashion at me, the meal was amazing. The risotto was creamy and done perfectly with big chunks of chorizo in it, and sauce that came with the rabbit was beautifully done and featured a lot of Mediterranean flavours.
3842514291_861a71c875We finished the meal with a yummy desert and then headed to the lounge side of the building for a night cap and some pool. The lounge is across the hall, and what a beautiful room it is! Deep red walls, paintings of jazz musicians and big comfy leather chairs invites you in to the warm atmosphere (we lost track of time which resulted in a very tired me for work the next morning).backroom
I’m still feeling pangs of guilt for eating a rabbit, but it was something that i had to at least try. Being a city girl I’m slightly removed when it comes to my dining choices, but I think this meal made me take steps in a positive direction to understand and be thankful for where my food is coming from.
So there you have it…meaning found behind a meal and a fabulous downtown restaurant that I would highly recommend to Winnipeggers looking for something different!

The District on Urbanspoon

Pickerel! (aka Walleye)

February1

About this time of year my heart really starts yearning for a walk along the beach of Lake Winnipeg.  People that know me really well, can see that I am lying here.  I am yearning for a walk along the beach of the Is la Mujeres but this year that is not to be.  As I am a practicalist,  I just switch up a couple of details in my head-Lake Winnipeg it is.

ahh Isla

ahh Isla

If you’ve never tasted Winnipeg Goldeye-you deserve to give yourself the treat.  It is a oilier and more solid fish than salmon and is fabulous in your favourite smoke salmon appetizer recipes.  We’ve also started enjoying White Bass from the lake.  It is easier to catch seems more plentiful these days.  Dusted in flour and fried in butter-we eat it by the basketful on the deck with ice cold beer.  There’s usually a horseshoe or boccie tournament going on.

But the prize catch of Lake Winnipeg is Pickerel. Just caught pickerel actually comes alive and dances in your mouth.  I kid you not-that is the most accurate way that I can describe it.  My family loves it very simply prepared but I’ve enjoyed many other versions over the years including fried in crumbled Old Dutch potato chips!

The Lobby's Pickerel and Chips

The Lobby's Pickerel and Chips

There are a number of Grand Beach area restaurants that do pickerel very well.  One of our favourites is the Idyl Thyme where we often celebrate our September wedding anniversary.  In Winnipeg, I’ve loved nut crusted pickerel at Restaurant Dubrovnik’s and panko crusted at The Lobby on York.

Fishing Lake Winnipeg at Sunset

Fishing Lake Winnipeg at Sunset

The best place to buy just caught pickerel is from a local bootlegger but because I will try not to promote any illicit activities, I will not sketch any details here.  There are also multiple Gimli Fish locations in Winnipeg.  Our favourite is the heart of Winnipeg’s North End at Dufferin and McGregor which we always include when we a do a North End Shopping Spree.  I’ll include all of our stops in another entry.  The NE Gimli Fish shop is a corner store-literally.  When you walk in you are struck by the aroma of fish in a very pleasant way.  Perhaps it is made more pleasant by all of the helpful faces of the females behind the counter.  We buy our Panko flakes here as well as mixed seafood for “fruita de mare” recipes and everyone once in a while a treat of pickerel cheeks.  Also the only Winnipeg store that I know of that sells frog legs.  Neechi Foods is another great place to experience and pick up pickerel.

On this night ever cast produced a catch

On this night ever cast produced a catch

The cheek is the little nugget of flesh that can be popped out when your are filletting a pickerel (demonstrated in this U tube link).  I have personally never had this honour but I understand it to be so.  We sautee them in lemon and butter and fresh dill.  They are the close to a small scallop in texture and the taste is totoally unique.  If you don’t live in Winnipeg-come visit us in the summer.  If you do-eat lots of pickerel…it is excellent for your health and the hard working fishermen of Lake Winnipeg will thank you.

Sister # 2

January30

IMG_0274

Sister # 2 is the most organized cook I have ever known.  She menu plans, grocery shops from that plan, batch cooks to leave in the freezer for her family when she travels and also portions out meals for extended family members.  Her kitchen is exquisite and well suited for our big family gatherings and is a place where her children’s friends are always welcome.

I have heard from her daughter’s friends that the dinner party that she puts on to celebrate her daughter’s birthday is perfection.  I promise to get pics and menus.

On this particular night, we were gathering to celebrate a number of family milestones-her daughter and boyfriend’s return from Mexico, the upcoming family wedding and the departure of our daughter on her mission trip.  Supper was Sweet and Spicy Cashew Chicken from the Best of Bridge and here is the recipe:

Ingredients:
Sauce
1/2 cup ketchup
4 tsp. soy sauce
1/2 tsp. salt
2 Tbsp. Worcestershire sauce
3 Tbsp. sugar
1 1/2 tsp. sesame oil
1/4 tsp. cayenne pepper
1/2 cup chicken broth

The Rest
2 Tbsp. cornstarch
1/2 tsp. sugar
1/4 tsp. salt
3 whole boneless, skinless chicken breasts, cut into cubes
1/4 cup oil
2-3 Tbsp. minced fresh ginger
1 Tbsp. minced garlic
1 small onion, thinly sliced
2 red peppers, cut in strips
2 carrots, thinly sliced on diagonal
2 cups snow peas
1 1/2 cups cashews
sprinkling of sesame seeds, toasted

Instructions:
Combine sauce ingredients and set aside. In a bowl, combine cornstarch, sugar and salt. Add chicken and toss. Heat wok or frying pan to highest heat. Add oil. Heat to hot, not smoking. Add chicken, ginger, garlic and onion. Stir until chicken is opaque (about 1 minute). Add peppers and carrots. Stir 2-3 minutes. Add peas and sauce. Cook until sauce comes to a boil. Add cashews and sprinkle with sesame seeds. Serve immediately. Serves 6.

IMG_0276She prepared a chocolate fondue for dessert.  It reminded us of the time she made the same dish to top off our New Year’s Eve dinner when we traveled together to Isla Mujeres.  We assembled on the 3rd floor roof of Glady’s Apartments for a feast of chili barbecued shrimp (fresh from the dock), roasted potatoes and veggies, pork tacos and a chicken baked in lime mayonnaise.

n507467088_250712_2494There were our two extended families and American girls who were also staying in the apartment building.  They invited friends they had met in the hostel and were in sore need of a meal.  My son was the bartender and we lugged three blenders to the roof for a choice of margaritas.  It was a night I will forever remember.

My Daughter #2 and Sister #2's Daughter #1

My Daughter #2 and Sister #2's Daughter #1

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