Sister #3 is planning on joining us at the lake this weekend.  She isn’t Cuban but looks like she is and is getting really good with her Espanol.  She makes a mean Mojito-using a simple syrup and mashing the mint with a mortal and pestle.

Another mighty mojito maker is our son who was recently willing to experiment and mixed us this version for a Happy Hour treat at the lake.

Pina Mojito

1/3 c crushed pineapple (including juice)

1 lime wedge

1 t sugar

1 1/2 oz coconut rum (or vodka in a pinch)

club soda

pineapple garnish

In a shaker, combine pineapple, lime, mashed mint and sugar.  Shake well.  Add ice and rum and shake again.  You may wish to strain into a cocktail glass at this point but we liked everything floating around to include with our sips.  Top with soda and stir.  Garnish.

Another refreshing summer treat are light tasting and refreshing Okanagan Premium Pear Ciders  that a friend special ordered into Manitoba and then brought out to the lake.  The recipe is a blend of apple cider and seasonal sun-kissed fruits.

Kath’s quote:  “Cider was, next to water, the most abundant and the cheapest fluid to be had in New Hampshire, while i lived there, — often selling for a dollar per barrel.   In many a family of six or eight persons, a barrel tapped on Saturday barely lasted a full week…..The transition from cider to warmer and more potent stimulants was easy and natural; so that whole families died drunkards and vagabond paupers from the impetus first given by cider-swilling in their rural homes…..”-Horace Greeley (1811-1872)

Her first taste of chicken feet

Daughter #2 does not like change.  Seems an extraordinary notion when she has just spent last semester travelling in South Africa.  She stayed in a variety of people’s homes, caves and even a jail.  And yet when I try a new chicken enchilada recipe,  she reminds me that she does not like change.

The version that she is attached to is one from my trusty old Campbell’s Soup recipe book.  I am trying to eliminate as many processed foods in our diet as possible and was looking for a more authentic alternative.

For this recipe, sliced chicken breasts (or leftover chicken) are sauteed and then tossed in a 1/2 c of  enchilada sauce (purchased from El Izalco Market on Sargent Ave.).  This mixture is then rolled up in a tortilla-I used spinach ones.

A layer of the sauce was spooned into the bottom of a baking dish and the rolled tortillas were placed on top.  The rest of the sauce was spread on top and baked in a 375 degree oven for 30 minutes.  1/2 c of shredded mozzarella went on top before it was baked for another 15 minutes.

Daughter #2 declared they were okay but not as good as the Campbell Soup version.

Kath’s quote:  “Even while I protest the assembly-line production of our food, our songs, our language, and eventually our souls, I know that it was a rare home that baked good bread in the old days…. It is the nature of a man as he grows older, a small bridge in time, to protest against change, particularly change for the better. But it is true that we have exchanged corpulence for starvation, and either one will kill us. The lines of change are down. We, or at least I, can have no conception of human life and human thought in a hundred years or fifty years. Perhaps my greatest wisdom is the knowledge that I do not know. “-John Steinbeck

The Conservatory at Assiniboine Park has been a long time destination of my family’s.  When my Polish Grandma (with an incredible green thumb) would come for a visit, we would often take her there.  You had to keep your eye on her though or she would try to steal a slip of a favourite plant.  When in her later years (she lived into her 90s) she finally acquiesced and allowed indoor plumbing to be installed, she placed a hoya on the edge of her bathtub.  A soak in her tub was jungle- like when the little plant climbed and twisted itself all over that corner of the bathroom.  The plant itself outlived my Grandma and I have been the caretaker of one of its babies for 23 years-isn’t life amazing?

As is my habit-I digress….  I still go to the Conservatory whenever I can drop in for a quick visit and see the seasonal displays outside of the Star Grill which is the reason I write today.  The park is situated about half way between the homes’ of a friend and business collaborator so is a perfect spot to meet for lunch.  On this day we sat in the beautiful terrace and enjoyed the sun.

Since I am of Aboriginal descent wild rice is a natural craving and because it is so nutritional, we try to include it in as many recipes as possible.  The Wild Rice Bowl is a salad selection on the Star Grill’s menu and includes a delicious mixture of sun-dried cranberries, grated carrots, cucumbers, red onions, lettuce, roasted peanuts & peanut sauce.

The regional menu also features local pickerel served a vaiety of ways and bison, another treat tyipcal of the prairies.  The next time I’m there for lunch, I already know that I will chose the Open Faced Mediterranean sandwich -smoked turkey with artichokes, spicy eggplant , black olives, Feta & Swiss.  The life of a foodie-always anticipating the next meal……

Kath’s quote: “The discovery of a new dish does more for human happiness than the discovery of a new star.” Jean-Anthelme Brillat-Savarin (1755-1826)

Sometimes I get inspired by my own blogging-how  self-centred is that?  My eggplant post of last week spawned two delicious meals.  The first was the same night as the post when I recreated the Sicilian grilled dinner.  We actually didn’t have any eggplant in the house and so my husband used the closest thing-zucchini.  This (along with grilled asparagus that we just cannot get enough of at this time of year) is one of our favourite barbeque staples.  We toss both in a plastic bag with olive oil and Clubhouse Vegetable Seasoning-so simple and so divine. 

Where was I? Ah yes.  The second meal became many dinners.  I took a single eggplant to make Eggplant Parmigiana and it fed my husband and I on Friday evening, Daughter #1 and I on Saturday evening and then she had leftovers for Sunday lunch and I had leftovers for Monday lunch.  Now that is cost effective meal planning!

I always thought that because the dish was called Parmigiana it would have Parmesan cheese in it but it is so named because of the city of Parma.  But because the recipe centres around the use of tomatoes and mozzarella, it is said to have originated in the south, not anywhere near Parma.  Confused? And to make matters worse-we like a lighter version of the classic and use Parmesan instead of mozzarella!

I cut the eggplant into discs so as not to have any piece on the edge that gets thrown away.  It is often soaked in salt at this stage to extract bitter juices but we like it just fine including these so called “bitter” juices.  Then I dipped it into a milk wash, a flour dusting, an egg wash and finally coat it with breadcrumbs (this is also the process that I use for pork cutlets, chicken fingers and many varieties of fish).  In the mean time, I make a sauce of  what ever fresh herbs I have on hand with a can of tomatoes and plenty of chopped garlic and onion.  While that is simmering I brown the eggplant in plenty of olive oil.  The assembly starts with a generous layer of sauce on the bottom of the baking pan.

Kath’s quote:“…in a well regulated kitchen nothing is ever wasted, but with careful preparation even the ‘rough ends’ of a beef steak may be made into a wholesome, tender and appetizing dish; that ‘stale bread’ may be used in the most delicious ‘desserts’ and ‘fancies,’ and ‘left-over’ food from the day before need not be thrown in the trash-box, but may be made into an endless variety of wholesome and nutritious dishes.”-The Pica Creole Cook Book (1901)

I cleaned out my spice cupboard last night-yea!  I came across the Dean & Deluca  Jerk Rub that was given to us as a wedding favour.  We have friends who wed in Jamaica but assembled friends for a lovely brunch at The Gates upon their return.  Perhaps you know that my mind is like a long winding spaghetti noodle…..the discover prompted me to remember that I had been recently sent this delicious recipe by Granny’s Poultry.  Our plan is to try it the next sunny barbecue day.

2 kgs Chicken legs, back attached

2 T of olive oil

4 cloves of garlic, chopped

2-4 hot chili peppers chopped

2 bay leaves

3 bunches green onions., chopped

1 T ginger, chopped

1/4 c dark rum

2 T fresh limes juice

2 t salt

1 1/2 t ground allspice

2 t fresh thyme

Add all ingredients except chicken to a food processor and pulse until just finely chopped.  Prick the chicken pieces with the point of a knife and then rub with jerk marinade. *Skin may be removed first.  Cover and refrigerate for 4 -24 hours. Cook slowly over medium heat on the oiled grill of a barbecue for 45 minutes, turning once after 20 minutes. Chicken is done when the juices run clear or internal temperature reaches 170°F or 80°C.

For an extra hot marinate use Habanera or Scotch Bonnet chilies. For a milder version use Jalapeno chilies.

Recipe courtesy Chef Jason Wortzman of Granny’s Poultry.

Kath’s quote “Eating highly seasoned food is unhealthful, because it stimulates too much &  provokes the appetite too much.” -Catharine E. Beecher (1846)