There was an unexpected knock on our front door and a delivery person handed me a box with my name on it.  I eagerly looked inside as I often shop on line but knew that there were no books that were due on my doorstep.  Carefully packed in a styrofoam box was a freezer bag stuffed with ice packs and three colourful bags of pesto.  I put them in the fridge with a note on them saying Do Not Use as I was on my way out of town that evening.

A couple of days later when I arrived back home, D informed me that there was a lot of interest in sampling the pesto products and so I proposed the idea of our first family Iron Chef competition in lieu of our mandatory Sunday dinner.

Our larder had been needing restocking, so D headed out for supplies.  Teams were decided and first we drew courses from a hat and then one of three pestos: Garden, 4  nuts & Cheese and Sun-dried tomato.  Of yes … and wine was poured.

The teams were D & Daughter #1, The Frenchman and Daughter #2 and the Son and his wife.  They were apparently taking this all very seriously.

First up were D and Daughter #1 as they were assigned the appetizer course and the 4 nuts & cheese pesto.  Stay tuned to see the results.

Kath’s quote: “Avoid fruits and nuts. You are what you eat.”-Jim Davis, ‘Garfield’

D and I were invited to attend this prestigious event by Jennifer and Ellen of the Manitoba Canola Growers.  They were the perfect hosts and we had such a surprizingly, hilarious evening.  Before the evening was over, I felt as if I had made new lifelong friends.  See how food connects us together?

I could never do the Chefs of the Canadian Culinary Federation justice by trying to describe, in mere words, what each element of their artistic food creations were like.  There are not enough superlatives for the eleven course masterpieces.

So instead, I hope you will indulge me as I take you on a picture tour of the evening:

Appetizers were served in the lobby and although we missed out on Shish Taouk Wrappers, Scallion Pancakes with Smoked Salmon and Wasabi, Arepas with Blue Cheese Pico de Gallo and Greek Style Quesadillas, we did sample Barbequed Oysters, Inside Out Sushi and Lebanese Chicken Wings. The wings were our favourite and we had wished that we had a vat of them to serve on Superbowl Sunday.  Chef Carl Oman and his students from Red River College were the creators of these offerings.

The Fish course was Farm- raised Saskatchewan Steelhead Trout Gravlax with Pickled Cucumber Orange Basil  Mayonnaise and Ceviche of Ahi Tuna with Mango Jalepeno Salsa and Micro Greens.  This was served with a Riesling to offset the saltiness of the Gravlax. I was especially drawn to the Ceviche.

I was relieved when the Game Course was Smoked Duck Breast with Roasted Beet Salad, Vegetable Chips and Beet Canola Vinaigrette.  Tiny slivers of the duck meant that we would have room for all that was still to come. Chef Joe Lindhorst and students from College Sturgeon Heights Collegiate handled these offerings beautifully.

The Soup Course turned out to be my favourite of the evening.  The Chicken Vermouth Soup was topped with a Seared Saffron Medallion, a swirl of Spinach Canola Oil and Tomato Concasse.  I applaud Chef Raymond Czayka & students from Kildonan East Collegiate.

The Sorbet Course provided us with some challenges.  We were not sure what was intended to be edible and what elements were simply the base to present the sorbets, but the Blackberry Merlot  and the Lemon Rosemary Ice were heavenly.  These were prepared by Pastry Chef Ainsley Long, staff & students from Kildonan East Collegiate.

We took a break just as we were to tuck in to the Main Course of Beef Tenderloin, Mushroom Duxelle & Puff Pastry served with Veal Jus, Mixed Bean Cassoulet and Assorted Baby Vegetables to go on a kitchen visit were we were able to congratulate Team Manitoba in person.

The Salad Course was a Mixed Herb Canola Salad with Toasted Mixed Seeds and a Herbed Parmesan Strip. Chef Andy Ormiston & students of Lord Selkirk Regional Secondary School beautifully assembled this offering.

One of the members of our table squealed in delight when the Dessert Course was served.  Red Velvet Cake Square, Napolean Torte, Cognac Truffles and Orange &  Pomegranate sauce.  Chef Helmut Mathae & students of Louis Riel Arts & Technology Centre presented this sweet art.

A variety of wines were poured all evening long.  I was so fixated on the food details that I spent too little attention on the wine selection.  Suffice it to say, some were Canadian selections and all were perfect pairings.  Cognacs and creme liquers were served next.

By this time, we were given permission to taste Le Cirque au Chocolate Centrepiece that Pastry Chef MJ Feeke of Benjamin’s Gourmet Foods had created.

And lastly was a Bothwell Cheese Station.  I visually searched and found my favourite Black Truffle selection which was perfectly enhanced by Homemade Crackers prepared by Baker Terry Willerton & students from Tec-Voc high school.

By this time, we were shocked to know that it was 11 pm.  Hugs and good-byes were shared, knowing that the bond created on that night would connect us in the future. 

How blessed we are to live in Manitoba, with so many amazing local food choices right at our finger tips; made even better by the skill of world class chefs!

Kath’s quote: “You ought to have seen Frédéric with his monocle, his greying whiskers, his calm demeanour, carving his plump quack-quack, trussed and already flamed, throwing it into the pan, preparing the sauce, salting and peppering like Claude Monet’s paintings, with the seriousness of a judge and the precision of a mathematician, and opening up, with a sure hand, in advance, every perspective of taste.”
-Leon Daudet describing the preparation of pressed duck at the restaurant, La Tour d’Argent

Today we grilled our very first pumchini on the BBQ. There were a couple of things that made this a very special part of our last meal of the summer. The pumchini is a vegetable that is a crossing of the pumpkin and zucchini. Two of my favorite vegetables. The treasured vegetable was cultivated, harvested, and gifted to us by our dear friends Cliff and Daphne Seruntine. They have an enchanted homestead- the Hollow- 45 min away from us. Cliff and Daphne are true Eco-Organic Farmers. In fact Cliff and Daphne have become such experts at raising organic livestock, and cultivating organic produce, that they are regarded by many in these parts as ‘the go to people’ for inquiries and advice in this field.

As we sat at the table for our last summer meal, we gave thanks for our present of the pumchini. I found a fantastic, very simple recipe for bbq zucchini and gave it a try. The large wedges, accompanied by tomatoes, were grilled to perfection. But this was not the foundation for my gratitude.

As I looked around the table and observed the family enjoying the pumchini, I thought about our dear friends Cliff & Daphne, who had spent the better part of spring and summer cultivating, and encouraging this amazing vegetable. I thought about how incredibly exhausted Cliff looked after spending the day harvesting, and tending to the farm. I thought about the unabashed love and respect that Daphne and Cliff have for the land, and Mother Nature in all her glory. Then I thought how they Blessed us by sharing their Spirit and Friendship with us, by giving us the prized harvest of the day.

Kath’s quote: “The first zucchini I ever saw I killed it with a hoe.”-John Gould 

Ellen has her “12 Days of Give-Aways” and Oprah has her “Favourite Things” so I am reflecting on my year with my “12 Favourite Foodie Things” list:

1) the new kettle chip that I found at Shopper’s Drug Mart.  The label is “Simply Food” and they have a couple of flavours but I always get the basic.  You can actually taste the potato and they are not over salted.  The best thing is that almost every chip is folded into a half or even better-a quarter.  When my husband and I are sharing-he eats the flat ones and I get the rest!

2) the poutine at Le Gouter at Albert Beach.  Amazing fries even when “naked” and then topped with exactly the right amount of cheese and gravy.  Only thing that could make them better-real cheese curds like the ones served at The Peasant in the Exchange.

3) anything that I’ve tasted at Segovia!  Finally got to try it for my birthday in the spring and just a couple of times since.  My New Year’s resolution is to dine at Segovia at least once a month in 2011.

4) the Southern Fried Chicken at the Redhead in New York City.  I didn’t even order it but tasted it from Sister #3’s plate. We determined that it was marinated first in buttermilk but haven’t figured out the rest.   I am so blessed to have sisters and friends who are willing to take culinary adventures with me. 

5) Speaking of firsts…my first of what I know will be many visits to the  Mango Cafe on Isla Mujeres.  I’m happy to say that I’ll get that chance in just two months….ah Isla.

6) the tiny cookies that my Son’s new Mom- in- law made for their wedding.  I’ve asked her numerous times for the recipe but perhaps she knows that I will be sharing with you and so has yet to do so.

Stay tuned for the second half…..

Kath’s quote: “I have long believed that good food, good eating is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure.”-Anthony Bourdain

love-exciting and new

In the last hand full of years we (the Sisters) have lost two amazing friends to breast cancer.  They were younger than me and in their passing I got two whacks on the side of the head to be more careful with this precious gift of life.  Yesterday we received more bad news and this has effected me in a new way.  The passing was of a young Mom and I am profoundly conscious of the loss.

I have always known what foods I should avoid but am appreciating again what foods I should include in my diet to maintain good health.  Perhaps if I was more focused on what I should be consuming and not finding ways to treat myself with what I should not be eating, the waist band on my jeans might be a little friendlier to me too.

So here’s my personal (but pretty public pledge):

1.  Include more fish espeically those species high in Omega 3

2.  Include more whole grain foods especially flax seed. 

3.  Choose brown over white rice and noodles. 

4.  Select low fat dairy options.

5.   Include nuts and beans in more recipes.  I hate beans (please send me your favourite bean recipes).

6.  Increase fruit and veggie servings to 9+ per day especially broccoli, sweet potatoes, berries, spinach…..you likely know the list.  The brighter the colour, the better is my general rule of thumb.

8.  Liberally use garlic and other fresh herbs.

Food like all other precious gifts in our lives is meant to nourish and sustain not clog and corrode and so we need to do our part and make smart choices.  This sound like a commercial?  Maybe, but it is sent in love.

Kath’s quote: “l’chaim (to life)”

Love endures.