My son is a great cook.  I think it is because he has always seen his Dad move with ease in the kitchen.  He makes killer omelets and breakfast potatoes. He also does strange things like put a layer of potato chips in his sandwiches.  He’s all about texture and crunch he proclaims!  Today he made me poutine for lunch.  His were very good if not authentic.  Because it was all that we had in the house, he used beef gravy where I prefer a peppery chicken or turkey gravy and he topped them with grated mozzarella, whereas everyone knows that fresh cheese curds are the way to go.

The first time I had ever tasted a cheese curd was in the food barn (more like an arena) at the Minnesota State Fair.  They were served at room temperature to be soft, slightly oily, slightly salty and oh so delicious.  That was also the first time I had ever had a corn dog (not my cup of tea) and the first time that I saw Kenny Loggins in concert (but now I’m aging myself).

According to Wikipedia poutine was invented in 1957 in rural Quebec, when a customer ordered fries while waiting for his cheese curds from the cheese factory in Kingsey Falls.  The owner is said to have exclaimed ça va faire une maudite poutine (“it will make a damn mess”), hence the name. The sauce was allegedly added later, to keep the fries warm longer.

I don’t know of a restaurant in Winnipeg that makes their poutine with fresh cheese curds.  I do know of many that have perfected the French fry.  My recent indulgence was at George’s on Henderson Hwy. this weekend.  Served in a bag, crunchy on the outside and soft and potatoey on the inside with malt vinegar and lots of salts-yum.

Where is your favourite fry place?  Do you know who makes poutine with fresh cheese curds?  Where do you buy cheese curds for home cooking?

I wrote recently about the annual Christmas baking exchange that my sister co-ordinates every year.  Well today is my baking day-I say day because I don’t plan on doing anything else because something can always (and often does) go astray.  One year when I had this brilliant idea to make Dream cookies (otherwise known as Imperial or Diplomat cookies) I got a migraine and spent the day in bed instead.

I’ve decided on Caramel Pecan Squares.  I’ve never made them so I warn you that this is an untested recipe but if you’re interested here goes: Combine 1 c flour, 1 c finely chopped pecans, ¾ c rolled outs, 2/3 c brown sugar, ½ t salt and ½ t salt together in large bowl.  Then cut a ½ c butter into mixture until it resembles coarse crumbs.  Add one beaten egg and stir well.  Press evenly into a a greased 9 x 13” pan and bake at 350 degrees for 10 mins.  Sprinkle 3 cups of white mini marshmallows (Julie Child would roll over in her grave).  Drizzle 2/3 c of caramel ice cream topping over marshmallows.  Sprinkle with another 1 1/3 c of chopped pecans.  Bake again for 20 mins. until golden brown.  Let stand on wire rack until cooled completely.  Cut with hot/wet knife to prevent sticking.  Cuts into 54 squares so I’ll be making 2+ batches: for the exchange, extra to take to a class that I’m enrolled in and some to share with my grown up kids for their entertaining.

The recipe is from Jean Pare’s Company’s Coming Special Occasion Series entitled “Baking, Simple to Sensational”.  I kind of evolved as a cook as Jean Pare evolved as a cookbook writer.  In one of her first cookbooks (entitled Salads) there was a recipe for Caesar salad which was (I’m paraphrasing but only slightly): cut up a head of romaine lettuce and toss it with Kraft Caesar dressing, sprinkle with Parmesan cheese.  I am NOT kidding.  Having said this, my family’s favourite Banana Muffins come from another of her early books-circa 1985.  Sometimes I don’t feel like preparing the muffin tins and try to make a banana loaf instead and my family won’t have it!  When my son went on a car trip of western Canada this spring he requested a dozen muffins for the road but couldn’t guarantee that they wouldn’t be consumed by Headingley.  (If you are from the Winnipeg area, you would know that Headingley was once considered the first town on a western trip but today is more like a suburb of Winnipeg.

Any other closet Jean Pare fans out there?

I have a lunch meeting today and I was this close….to having a clubhouse sandwich at Rae and Jerry’s.  The location has been changed.  Typically when you order Winnipeg’s famous Clubhouse you are compelled to share or take half home for dinner.  Besides Rae and Jerry’s, my favourite is at a little downtown lunch bar called to Wagon Wheel.  At the latter turkeys are roasted through the night to assemble the freshest tasting Club you can imagine.  Of course the tomatoes have to be at their prime as well.  I prefer really meaty and less salty bacon and the mayo has to be liberally slathered on.  There was a time in Winnipeg one another triple decker sandwich was at the top of my list.  It was served at Harman’s Drugstore lunch counter at the corner of Portage Ave. and Sherbrooke St.  The ingredients were a stack of back bacon, asparagus spears and melted cheese.

There are other good lunch selections at R&J’s like their prime rib sandwich.  They slow roast a log up in the morning and then slice it very thinly so that the fat cap is evenly distributed through the sandwich.  Oh my.  This institution is also has liver and onions on it as one of the daily specials.  A tradition that has carried on for years and years.  I always loved the aroma of the same dish when I was growing up at home but I never could bring myself to have more than a taste-the texture not feeling right in my mouth.

In truth R&J kinda weirds me out.  It is so unchanged that you feel stuck in a time machine.  The red fortrel clad waitress actually call you doll and hon.  And they still serve tomato juice as a first course!

It has been a family tradition in year’s past that my extended family serves prime rib on Christmas Eve.  It is very strange for me to think of meatless menus for Christmas Eve when ours has roast beef, kubasa and cabbage rolls stuffed with more beef.  The beef goes into the oven early in the day and is carved right before serving.  The next day a slice of left over roast on a fresh bun is a treat for anyone who couldn’t make the night before.

Do you remember Harman’s Drugstore?  Where is your favourite place for prime rib or clubhouse sandwiches?  Do you attempt Prime Rib at home?

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Seafood Pizza

Another of our family traditions (we are a family who loves traditions) is Friday night pizza night.  We’re rarely order in-if we are heading up to the cottage we may stop and pick one up at Sobey’s on the way out of town or we also love the Oetker thin crust pizzas.  When our kids were young we would make ham and pineapple or triple cheese (so called because even when our kids were very young they were impressed with “gourmet” names to everyday food) it would have mostly mozzarella, a little but of cheddar and Parmesan.  Nowadays we love to experiment.  My husband has mastered a traditional margarita pizza with a homemade sauce: raw mozzarella and fresh basil leaves.  Last night we had a fruita de mare pizza because we searched in Cinque Terre when we were there this fall for the best that my husband had tasted on a previous trip but were unsuccessful.

Disappointing Pizza in Riomaggiore

We bought a frozen seafood mix which included mussels, shrimp, squid and octopus and let it partially thaw.  When the pizza was almost baked we put it under the broil to ensure that the fish was cooked enough but not too much.  The moisture in the fish spread around the pizza top and that makes all the difference in taste.  All it needed was a dash of pepper and a good glass of white wine.

I have a bread maker and make our pizza dough out of the basic white bread recipe on the dough setting.  I actually never bake anything in our maker as I find the shape too odd and also find that the bread sweats in the chamber.  We love our bread to be crunchy on the outside and light and soft on the inside so we have a tendency to make two long skinny loaves out of one batch. There are all kinds of other recipes that I use this basic dough for including submarine and hamburger buns, along with braided breads and pull-apart recipes.  My families’ favourite bread variation is this one:  from one batch of bread dough, roll out two long and skinny loaves.  Along one edge cut the dough with kitchen scissors every ½ inch (but not right through) so that it resembles a comb.  Then pull one piece of dough in one direction and the next in the opposite direction.  It doesn’t really matter what it looks like because the goal is just to create lots of uneven bread surface.  In the mean time melt ½ cup of butter with liberal amounts of dried herbs (fresh are to delicate for this robust taste) we like rosemary, oregano and basil and LOTS of garlic salt.  When the bread comes out of the oven, move to a platter.  Then pour all of the butter sauce directly onto the bread.  Encourage people to pull off a chunk and mop up the additional butter that will have pooled onto the plate.  In our house whenever I make this, my son says it smells like Christmas.