For as long as I can remember I have been watching the Academy Awards (with the exception of 1 year when I gave TV up for Lent).  The first time I clearly remember rooting for someone was when Julie Andrews was nominated for the Sound of Music.  Kind of ironic that Captain Von Trapp (Christopher Plummer) won his first Academy Award last night.  I don’t recall food being a part of those evenings back then, just the thrill of being permitted to stay up past my usual bedtime.

The Oscars have been a part of the family that D and I have created for over 25 years.  We were remembering last night when our eldest was little and we woke her up to watch the Best Song Category when The Little Mermaid was nominated some 20 years ago.

We were pretty well informed for the festivities last night, having seen 3 of 5 performances in each of the acting categories and 4 of the Best Picture nominations. Daughter #3 was over early so that we could watch all of the red carpet festivities.  I have some major philosophic issues with the entire parade and yet I guiltily watch anyway and declare my own oohs and aahs.

D makes things very special in our house as far as food is concerned.  Since I typically prepare and serve his favourites for Superbowl, he reciprocates for the Oscars.  Last night was no exception.  Instead of sitting around the dining room table for our mandatory Sunday dinner, we enjoy little plates in the living room.

Last evening started with these peel and eat shrimp.  They were actually crunchy (and yes I did remember to peel them) because D knows how to time their cooking perfectly and then immediately plunges them into an ice water bath.

Next up were vegetable dumplings served with hoisin sauce for dipping.

And then this crown of curry chicken chunks with raisins, dried cranberries, apple and walnuts.  D is so resourceful that he made enough to send home with three of the kids for lunches this week.

Lastly (as far as entrees were concerned), he served blackened tenderloin strips.  I had accidentally pulled three certified Angus beef tenderloins from the freezer when I was making stew on Friday.  D saved them from the stew pot to quickly sear them in butter, tarragon and a variety of other spices for last evening.

As far as Oscars go, the program seemed to flow quite nicely as did the wine and rum and mango cocktails.  We’ve got some more movie watching to do-with The Artist and Hugo next on our lists.

Kath’s quote: “Cooks are in some ways very much like actors; they must be fit and strong, since acting and cooking are two of the most exacting professions. They must be blessed – or cursed, whichever way you care to look at it – with what is called the artistic temperament, which means that if they are to act or cook at all well, it cannot be for duds or dummies.”-Andre Simon (1877-1970)

We have a very good friend of our entire family who happens to be our priest.  He officiated at the wedding of our son and has been with us through difficult times and others of immense joy.  So how do you appropriately say farewell (if even for a short time) to someone that has shared these life experiences with you?  Well in our world, you prepare a special table for them and you cook your heart out.

As soon as he sat down at the dining room table he admired the china and turned it over to see where it was from.  It is a pleasure to go to the trouble of using your best china for someone who actually notices.

Two other couples were invited to join us that evening.  The menu was Sicilian as we had all traveled there at one point or another.  The first meat course was provided by one couple.  They served a bevy of Italian meats and olives in beautiful dishes that they had brought home from their Sicilian travels.

I assigned the pasta course to the maestro herself.  Conchita (Connie) was born in Sicily and resides there for most of the year.  She prepared a light and sparkling tomato sauce that was gently spooned over perfectly cooked penne; topped with a sprinkling of Parmesan.

For the salad course, I tossed red, purple and green lettuces with a classic vinaigrette.

For the main, these baby potatoes were presented with discs of tarragon butter and coarsely chopped parsley.

Asparagus had been sauteed with garlic, pancetta and pine nuts.  A squeeze of lemon offset the richness.

Two whole chickens had been roasted and frequently basted with the butter and olive oil that was first put into the cavity.  The skin was rubbed with Mediterranean herbs.  The juices were collected and served gravy style-very decadent.

Vanilla cake, grapes, three kinds of pears, chocolate truffles and a variety of cheese were served as the concluding course accompanied by tiny glasses of lemonicella.

We will certainly miss you friend.

Kath’s quote: Oh, better no doubt is a dinner of herbs,
When season’d with love, which no rancour disturbs
And sweeten’d by all that is sweetest in life
Than turbot, bisque, ortolans, eaten in strife!

Edward Bulwer-Lytton (1831-1891)

Pop Sodas Coffeehouse Gallery was the perfect location for the Frenchman’s surprize birthday party.  Daughter #2 searched far and wide for a place that would be casual and laid-back just like she and her beau and yet stimulating and fun to match the occasion.  When we arrived, we were told that a birthday party was just clearing out: the place was filled with young couples, toddlers and babies-we had come to the right place!

There are a variety of rooms strung together which different vibes given off by each.  All are a comfortable collection of miss-matched chairs and tables or huge overstuffed couches pulled together for conversation and to put your feet up.  A local artist has used the walls as her canvas and the result is gorgeous.

When the birthday boy arrived, he was surprized (to say the least) by the accumulation of friends from different pockets of his life.  But best of all, was when he spotted his sister who had flown in from Peterborough that morning.  She was with their Aunt, Uncle and cousin and as is often the case in Winnipeg, various extended family members who were introduced to them, realized that there were a variety of common touch-points in our lives.  In fact, they live on the street where I grew up and our Mom still resides.

But, onto the food.

This was a piled high Rueban

and the smoked chicken and mozzarella.

It turns out that the owner Joseph is from Naples where pizza was invented so it is no surprize that his version is very tasty and authentic.  Sister #2 had this ricotta and smoked chicken version.

D, I and Daughter #1 shared their Pissed Off Chicken nachos that put us in an angry mood-jk.  There were very different and we were impressed whereas when the birthday boy ordered them, he was so busy visiting and chatting with people that his got pretty soggy.

The bruschetta was fabulous-very garlicky and the tomatoes were screaming out their freshness.

I got a forkful of the baklava -mounds of walnuts and almonds which had been drenched in honey and and spices.

D was very impressed with the banana cream pie and he knows his pie!  He remarked that the flaky crust was homemade and the banana essence was allowed to be very prominent.  There was a custard layer and he predicted that more custard had been whipped into the whipping cream.

We’ll be returning as soon as possible for more tastes of delicious food but also to soak up the congenial neighbourhood atmosphere.

“I never see any home cooking. All I get is fancy stuff.”-Prince Philip, Duke of Edinburgh

You still have got one more night to party until the wee hours at the Winnipeg Convention Centre.  Last evening it would have been very tempting to order a pizza and watch the Jets game but Mardi Gras only comes around once a year and we were so glad that we ventured out.  Besides, today offers the best of both worlds: we tucked into our romantic dinner for two and were able to check for scores on D`s phone.

We know the Mardi Gras colour scheme to be purple, gold and green so D donned a purple shirt and I dug out our beads and my purple boa and felt perfectly dressed for the occasion.  There were others that I would say were overdressed, but this is another story and a fun attraction of the event.

We found a cozy place at the oyster and wine bar where we could watch the chefs prepare food orders.  Having lived those hectic times ourselves, it was relaxing to see the food machine in operation without having to pitch in ourselves.

We started off with an Appetizer Sampler Platter which included

oysters on the half shell,

peel and eat shrimp,

deep fried dill pickles,

sweet potato fries, an extended array of dipping sauces and our first taste of alligator fritters. This recipe finely minced the meat with a variety of spices and they came out tasting more like a sausage than the wild animal taste that I was expecting.

Our favourite item on the platter were the freshly shucked oysters and next year, we will likely order half dozens of them.

The Big Mama Chicken Creole was absolutely delicious-chuck full of savoury chicken  and served over top of rice which ensured the consumption of all the spicy sauce.

The Carbonara also contained a spicy chicken as well as sausage, mushrooms and a creamy sauce over penne.  Both dishes came with a crostini slice and a topping of frizzled leeks which I adore.

Once we were well satisfied we moved closer to the, stage to hear the headliner from New Orleans and various other talented acts.

The most fascinating aspect of this part of the evening was the people watching-as varied a group as we`ve seen anywhere on our travels to New Orleans and Europe.

So get off the couch and get out to Mardi Gras 2012-it will chase away the February blues.

Kath`s quote: “Oysters are the most tender and delicate of all seafoods. The stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them.”-Hector Bolitho

On many calendars Wednesday, February 22, 2012 is the beginning of the time before Easter known as Lent.  “Mardi Gras” when literally translated means Fat Tuesday or a time to indulge in sugars and fats before the Lenten fasts begin.  

I am often in Mexico for this day, when Carnivale is celebrated with the same intention.  The time is spirited and festive with colourful costumes, all night dances, parades and other such merry-making.

We love  New Orleans.  The city, especially the French Quarter is a fascinating place to stay and the eating adventures are unequalled.  So any time an opportunity arises to dine Louisiana style, we grab it.

Now if you can’t get away to celebrate Carnivale or Mardi Gras, fear not, for Mardi Gras is once again coming to Winnipeg!  We plan to attend and have an authentic Louisiana dinner at the Food, Oyster & Wine Bar that will seat 200 and be set up at the Winnipeg Convention Centre.

Chicken Creole

We will have the opportunity to choose between Chicken Creole or Gumbo, Crab Cakes or even alligator Fritters.  We’ve gotten a preview look at the menu and all features are very affordably priced from $5-$15. 

Chicken Gumbo

There is a nightly Parade and over 30 entertainers including many directly from New Orleans.  I have a collection of Mardi Gras beads from our time in New Orleans.  How I earned them is a story in itself and a secret that I am not quite ready to tell.

Crab Cakes

Warm up winter in Winnipeg!  See winnipegmardigras.com for more details.

Kath’s quote:  “New Orleans food is as delicious as the less criminal forms of sin.”-Mark Twain