Browsing: Food Celebrations

Ireland Revisited

May28

The rain has started to fall on a Sunday morning at the lake.  D will soon be home from the tennis courts as the guys who assemble each week, will be forced to delay their weekly matches.  I would love to be on the overhang of the deck but a Momma Robin has perched upon her nest of blue eggs and every time I have to venture past, she vacates the nest.  So I am in our cozy cottage instead, with the window flung open to hear the birds singing in spite of the rain.  My Mom once told me, that this is the sign of a long rain.  If the birds cease to chirp, it is because they know that they will soon be back at it.  But if they continue to sing, it is because the rain will continue for hours.

This is one of my favourite weekends of the year as we are a family of dancers and this is recital weekend.  There was a time when this meant hours of preparation, but now we just show up and take it all in with enormous smiles on our faces.

We left directly from the auditorium for Lester Beach in order to have dinner with D2 and P.  It was our post-Ireland dinner, when we could relive our favourite moments of our trip.  We certainly get our monies worth out of our vacations, would you not say?

As we walked in the door, the Celtic music was blaring and we were swept up in a quadrille (well not exactly because we only had half of the required four couples) and handed Smithwicks and glasses of Guinness.  I told you we were a family of dancers.  Perhaps we could be described as a family of imbibers too-not as complimentary….

But to the food!  When we were in Ireland, D had a craving for seared scallops which D2 and P remembered.  They wanted to treat D to a little delight to thank him for being our chauffeur on this trip.  D2 sizzled up the butter until the colour was a gorgeous bronze and then quickly turned the nuggets over the heat for just moments-exactly the way that we love them.  They served this with Molly’s Irish bannock that they managed to search out in St. Boniface.

Next up was a hearty potato and clam soup, reminiscent of one we had for our pub lunch whilst circling the Ring of Kerry.  D2 added white pepper to finish the silky spoonfuls with a little bit of heat.

A spring time salad of strawberries and pecans came next.

By this time, we were recreating a Limerick exchange that we had so much fun performing with a related Murphy while we were in Ireland.  That one took place, with an ocean between us and this one with Lake Winnipeg separating us.  At least there was no time difference as the last go round had our sparring partner up until 3 in the morning!

The entree was an amazing meat pie with the flakiest of pastries and a savoury filling.  The honeyed parsnips that I prepared in the city were P’s request from our pre-Ireland get together.

For dessert we indulged in ice cream, topped with Baileys Irish Cream and a plummy glass of port.

By this time it is midnight, at it is time to go.  We do not have far because our cottages are almost across the street from each other.  The journey took longer than one might expect though, as we had neglected to turn on any lights at our little place and did not have the fore-sight to bring along a flashlight.  We managed to find our way without incident back to our summer house, appropriately named: Life is Good.

Kath’s quote:

“For ….we can make liquor to sweeten our lips

Of pumpkins and parsnips and walnut-tree chips.”

-Henry David Thoreau, ‘Walden’

Love-that is all.

Dessert Sinsations

May25

Even though some time has past since Mother’s Day, last night was the absolutely perfect time to celebrate with our Mom.  When you are 85 and health issues limit your outings, spreading them out a little bit is a smart strategy.

When the Karsh exhibit was at the Winnipeg Art Gallery we parked just adjacent, had a delightful lunch and spent a leisurely time in the gallery.  Mom had such a lovely day, that she requested that we repeat the scenario so that we could attend the Norman Rockwell exhibit before it leaves the city.

And so it was that we assembled again at Dessert Sinsations.  Being a part of the marketing world, I can’t help but reflect that the name of the restaurant does not really do it justice.  Yes, their dessert case is over the top with selections and I have tasted many delicious treats from that bounty.  But I personally do not live for dessert and this lovely cafe offers so very much more.

The savoury dishes that my Mom chose on her last visit, must have been memorable because she ordered exactly the same thing for this celebration-the garlic and mushroom soup and the poutine (I have obviously inherited her poutine-loving genes).  She ate til her heart was content and then packaged the rest up for her lunch today.

The three sisters, made healthier (but not less delicious) choices.  Sister #2 went with the Black and Blue Salad-blackened steak and blue cheese.

Sister #3 chose The Gardener which looked amazing when it arrived at the table.

And even more so, when we peaked inside.

My gorgeous pear and walnut salad was a masterpiece when it was placed in front of me.

And looked completely different when I placed the addition of the grilled chicken breast.  The light dressing had a slightly maple taste which complimented the ground walnuts of the dish-kind of like having a healthy version of maple/walnut ice cream!

The kind servers (we had three of them popping over to our table) allowed us to stay parked as we ventured over to the Winnipeg Art Gallery (my first post-university job).  We were all enamoured with the exhibit, Mom particularily so with the depiction of a little boy’s discovery of a Santa suit in the bottom drawer of his Dad’s bureau.

Delicious and wholesome food and exquisite artistry which celebrates good old fashioned values and family-the perfect way to celebrate a belated Mothers Day.

Dessert Sinsations Cafe on Urbanspoon

Kath’s quote:  “A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie”. ~Tenneva Jordan


“The whole Mediterranean … the wine, the ideas … seems to ride in the sour pungent taste of those black olives … A taste older than meat, older than wine. A taste as old as cold water.”

Lawrence Durrell

Greek Chicken with Tomatoes, Feta & Olives-Mothers Day 2012

May24

My Mother’s Day a couple of weeks ago was perfect in so many ways.  We celebrated on the Saturday so that D could have lunch with his Mom on Sunday and I could head out to the cottage for the day, to get some spring cleaning accomplished.

There was a delay in celebrating my Mom’s special day as she was not feeling well, but the three sisters are taking her out this evening for dinner and a visit to the Winnipeg Art Gallery for the held over Norman Rockwell exhibit.

I spent that Saturday lazing around in our backyard on one of the prettiest days of the year-when all of our fruit trees are in full blossom.

D as always, was busy at the grill and produced my favourite Greek Chicken recipe.  The dish typically starts with the chicken marinating in Greek dressing but in order to cut down on the fat content, D used a dry rub of Greek spices instead.  The brand is Victorian Epicure and it is the basis for their Greek dressing containing herbs, onion, garlic and red and green peppers.


Greek Chicken with Tomatoes, Feta & Olives
 
Ingredients
  • 6 boneless chicken breasts
  • ½ bottle of Greek salad dressing
  • 2 large ripe tomatoes, thickly sliced
  • 1 c grated feta cheese
  • 1 c kalamata olives
Instructions
  1. Marinate chicken in Greek dressing for 2 hours
  2. Slice tomatoes & assemble other toppings
  3. Grill chicken on barbecue over medium heat
  4. Add tomatoes to grill for last minutes
  5. Remove chicken to a large platter, top with tomatoes and then crumbled feta and olives.
  6. Serve at once

He also grilled zucchini and eggplant to accompany the chicken.

The kids had to disperse and we headed out to a cocktail party that evening but when we got home, it was still pleasant enough to be outside again and so we sat under the illuminated trees and lit the candelabra.  Ahh spring time in Winnipeg.

Kath’s quote: “The whole Mediterranean … the wine, the ideas … seems to ride in the sour pungent taste of those black olives … A taste older than meat, older than wine. A taste as old as cold water.”-Lawrence Durrell

Daughter #2’s Favourite Salads

May17

While I am on the topic of Daughter #2’s birthday, the Frenchman totally surprized her with a birthday barbecue dinner where we assembled for our mandatory Sunday night family supper and a number of her bestie old friends and new school friends were also invited.

You know that you have done a pretty reasonable job raising a child when you see the people that she has chosen to surround herself with.  Every single one of them: engaging, intelligent, creative, demonstrative and authentic.  They all have hearts for social justice on a global scale-this generation is about to change the world!

But I digress.  I volunteered to make her favourite salads knowing that some guests might need to fill up more than others since it was a pot luck invite.  Here are the recipes:

French Potato Salad

2 lbs. small red and white new potatoes

hard cooked eggs to your liking, we start with 4

3 T chopped fresh parsley

2 T chopped fresh dill

4 green onions, chopped

1/3 c finely chopped red onion

Dressing:

1/3 c red wine vinegar

3/4 olive or canola oil

2 t Dijon mustard

1 clove garlic, minced

freshly ground black pepper

Boil potatoes until just tender.  Drain and cut according to your liking (various preferences in our family from almost mashed to almost whole).  Hard boil eggs for 12 mins., cool, peel and slice.  Place both into bowl with remaining salad ingredients.  Combine dressing ingredients, mix well and toss with warm potatoes.  Add freshly ground pepper.  Salad should marinate in dressing for several hours in refrigerator.

Rotini & Mediteranean Veggie Salad

2 c uncooked rotini

12 asparagus spears chopped into 2 inch pieces

Dressing:

3 T white wine vinegar

1 T grainy dijon mustard

1 T honey

2 T coarsely cut fresh dill

1 tsp finely cut capers

1 garlic clove, smashed & chopped

S&P

1/3 olive or canola oil

 

1 c halved cherry or grape tomatoes

1/4 c pitted & coarsely chopped kalamata olives

1 T roasted pine nuts

Bring a medium pot of salted water to a boil and add rotini.  Cook for about 15 minutes until el dente, adding asparagus to pot during last 2 mins.  Drain both in a colander, rinse with cold water and set aside.

To Prepare dressing:

In blender or food processor, combine vinegar, mustard, honey, dill, capers, garlic, S&P.  Slowly add oil and continue to emulsify.

Place pasta and asparagus in large bowl and toss with dressing.  Refrigerate for 30 minutes before serving and gently toss in tomatoes, olives and pine nuts.

There were other lovely treats contributed to the dinner including Sam’s amazing sushi and J2’s Chocolate Trifle with real (not instant) chocolate pudding-oh my!

Kath’s quote: “To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad.”-George Ellwanger

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Dani’s Dinner

April9

I was recently going through my blog drafts and realized that I had never posted this one about the farewell dinner that D and I prepared when one of our nieces left to spend an extended time in Australia.

I asked her in advance what she would like us to make for her and she replied with “Auntie, I love everything that you cook!”  So I gave her a shorter list of options and she selected Mexican as she is an Islaholic like the rest of us.

D marinated both chicken and beef marinated in Goya brand Mojo Criollo that we had purchased at the El Izcalo on Sargent Ave. here in Winnipeg.  The sauce is a tangy blend of bitter orange and lemon juices, accented with garlic and spices.  He also rubbed Achiote Contimentado paste on the pork before he wrapped both in banana leaves as he is doing in the photo above.

I also made Chopped Zucchini with Corn that was topped with Queso Fresco: Fresh Farmers Style Cheese.

I prepared this dish of condiments to be inserted into the corn or flour tortilla shells with the meat.  Sister #3 brought along her glorious homemade guacamole.

 

In preparation for the evening, I had to set up two dinner tables: our usual one in the dining room with the two extra leaves and a temporary one in the living room to accommodate the “Adults”.  This is written with tongue and cheek because all 14 of us are adults.  Imagine having so many people who you love that you can’t fit them all at one dining table?  This is my life.

Sister #2 contributed the chocolate fondue for dessert.

Dani is due to come home in June, if everything goes as planned.  Some things have changed in our family since Dani left in January. But one thing will never, never change. We are a family who demonstrate our deep love for each other with the sharing of food.  Miss you Dani. Muah!

  

Kath’s quote:

“Wine comes in at the mouth
And love comes in at the eye;
That’s all we shall know for truth
Before we grow old and die.
I lift the glass to my mouth,
 I look at, and I sigh.”

William Butler Yeats

(Just got back from Ireland and kind of fixated on Irish prose)….

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