Can you tell that I am in blogging catch up mode?  There were so many things that I wanted to have written about before the summer came along and here I am, still getting caught up on food and travel adventures from April!

D has a diverse range of music tastes.  I would say considerably more far- reaching than mine.  The truth is, that I find it hard to concentrate when music is playing and often choose to have the house silent when I am working.  When I am in the kitchen, I often have the TV news on or maybe Ellen, which I really enjoy.  In the car, I listen to a single station and typically hear the same favourite songs quite frequently.  D is constantly attempting to broaden my horizons and this spring he purchased two tickets to see his favourite band- Airborne Toxic Event in Minneapolis and asked me if I would like to tag along.  With the promise of some shopping and good eating, I was happy to do so.  Little did he know, that I would love the band as much as I did and now find myself absolutely hooked on their ballads.

With so many dining choices, all within walking distance of our downtown hotel, it was very hard to make a decision.  We decided not to venture to Murray’s , even though there is something about the place, that draws me back again and again.  Could it be the turquoise tiles on the façade?  I love the authentic, retro décor and as I recall, the food was excellent too.

The night of our arrival we happened upon a downstairs restaurant known as Hell’s Kitchen.  The promise of “damn good food” was just too tempting to walk away from.  Although we were offered up some tasty dishes, they were very heavy-handed with the salt shaker.  In fact, most places that we dined in Minneapolis we found the same thing.  I love salt and know that its addition enhances almost every food you eat, but this kind of salty was when your mouth gets sore from eating.  I have only encountered this once before and that was the day that I decided to skip lunch and only consume sunflower seeds on the beach instead.

We started off with State Fair Cheese Curds.  D and I had attended the State Fair when we were first dating which was so long ago that Kenny Loggins was the headliner that evening.  Our remembered supper of cheese curds has stayed with us until this time and we longed to try them again.  The inside was hot and creamy and the coating crispy and crunchy (just way too salty).

As soon as I saw that they had Walleye on the menu, I did not have to take any more time to decide.  Walleye (Canadians call it pickerel) is my favourite fish, bar none.  When tossed into a mixture of Parmesan coating, the flesh came out perfectly cooked (just a slightly bit too salty-ok, I’ll stop now). D opted for a Ham and Pear Crisp Sandwich.  We shared nibbles with each other and enjoyed the upbeat servers and the funky décor.

D photo bombing my picture.

Before the concert the next evening, we found a spot a bit closer to the venue at First Avenue.  The Rock Bottom Brewery Restaurant was just our cuppa tea.  We started this evening with a beer flight so that we could inch ourselves up the beer palette ladder to one day equate J1’s (who is currently studying for his brew masters credentials).

The fish tacos were recommended from the appetizer menu by our server.

It was happy hour and all appetizers were on special, so we just had to oblige and also ordered an oey goey cheesy shrimp dish, that we dunk lovely baguette pieces into.

Unfortunately by this time, I was done in with food consumption.  I ordered a salad for dinner but my valiant husband managed to force (for the purpose of research, doncha know) the meatloaf extravaganza!

So much fun in such a short space of time.  Thank heavens the Twin Cities are just seven hours away.  A quick couple of days getaway, is always such a lovely break.

Kath’s quote: “Don’t smoke too much, drink too much, eat too much or work too much. We’re all on the road to the grave — but there’s no need to be in the passing lane.”-Robert Orben

Love-that is all.

Do you know the difference between gelati and gelato? In Winnipeg most of the little shops that serve Italian ice cream have gelati in their names and then many years ago, Eva’s Gelato opened almost at the corner of our street.  The owners, as opposed to having of an Italian heritage were from Argentina and so I concluded that gelato was a Spanish version of gelati.  Perhaps I was even guilty of having perpetrated that Winnipeg rumour. In those days, Eva’s was a a narrow little store front with not much room for more than the freezer and a hard-working employee.  The frozen treat was scooped from a big white plastic pail into a weeny brightly coloured bowl with a “Barbie-doll” sized spoon.  My eyes were always pulled to those translucent bowls but I was a sugar-cone fan from a way back and so even though my eyes wanted one thing, my tummy desired another.

Now, of course I know that gelati is simply the plural version of gelato, or maybe it is the other way around.

I have had my fair share of gelato experiences in between our original taste of Eva’s and the “new” Eva’s sensation.  While D and I traveled along the west coast of Italy from Sicily to the Italian and French Riveria, gelato fixes were the primary motivation for an evening walk after long train rides or a day of hiking.

We have our favourite spots too on Isla Mujeres where coconut gelato is my fav and D’s is pistachio.

Eva in the mean time had also been busy, moving east on Corydon into expansive new digs.  The quality of her product did not diminish with the move.  Nor did its popularity.  By then Eva’s was available at other retailers in carton form.  I even enjoyed it recently at the inaugural Bomber game at Investors Group Field.

We decided long ago that Eva’s made and served our favourite gelato but I needed a recent photo of their new locale.  So I sent J2 (aka Daughter #3).  Many of you know that she is days away from giving birth to our first grandbaby and when I asked for the favour, she was quick to oblige.  What is it about pregnant women and ice cream?

When I was expecting my first baby 28 years ago, it was the summer that Dairy Queen came out with Blizzards.  D and I would often walk in the evening with DQ as our destination.  J2 has gained just the right amount of weight and even though our grandbaby is sticking way out in front, from the back, you wouldn’t even know that she was pregnant.  I on the other hand, gained some 70 pounds when I was pregnant the first time around, and I can definitely equate that weight gain to the Blizzards.  During my third pregnancy when I craved ice chips and celery, my weight gain was 22 pounds.

Kath’s quote: “Ice cream is exquisite. What a pity it isn’t illegal.”-Voltaire

Love-that is all.

I am entranced by symbols: a heart shaped stone reminds me that I am loved, turquoise fabrics, vases and pottery remind me of the solace that I find while sitting by the sea, branches and sticks teach me that I am a small part of a greater whole and the flowers in my garden, that we are all part of a continuum of life.  In the culinary fiction that I devour, when symbols are set in meals lovingly prepared, I am particularly satiated: like a convergence of all that I feel and am.

Angelina’s Bachelors in the first novel by Brian O’Reilly but foodies may already know him as the writer of “Dinner-Impossible“.  His wife is his recipe collaborator and together, they have created a lovely summer read.  Here is my favourite excerpt:

“You have my baccala?” asked Angelina.

“Baccala, that’s the salt fish, cause God’s word gives a flavour to the world.”

Each of the fishes traditionally had a special religious reason for being served at the feat, and Angelina ran through the checklist with Angelo as if reciting a liturgical call and response at mass.

“Clams and oysters?” asked Angelina.

“‘Cause God is your armour from trouble,” said Angelo.

“Calamari?”

“‘Cause God can reach out his arms and find you everywhere you go.”

“Got my eels?”

“‘Cause God’s Word goes so quick like a flash to your ears.” Big, white paper packets of wrapped fish landed on the counter with each benediction.

“The smelts?”

“Even the smallest will be the biggest when Kingdom comes.”

“And the flounder?”

Angelo looked at her and playfully tapped one eye.  “God’s eyes are always open.”

She reached over and shook his hand and put all of the packages into her basket.  “Thanks Angelo, merry Christmas!”

The old man blew her a couple of kisses as he looked for his next customer.  “Ciao, baby.  Buon Natale.”…page 179-180

 

Soon, things were heating up in the kitchen.  The first course was a variation on a French recipe that hand been around since Escoffier, Baccala Brandade.  Angelina created a silky forcemeat with milk, codfish, olive oil, pepper and freshly grated nutmeg.  She squeezed in a couple of heads of slow roasted garlic a drizzle of lemon juice, and a shower of fresh parsley, then served it as a dip with sliced sour-dough and warmed pita-bread wedges, paired with glasses of bubbly Prosecco.

The second course had been a favourite of her mother’s-called Angels on Horseback-freshly shucked oysters, wrapped in thin slices of prosciutto, then broiled on slices of herb-buttered bread.  When the oysters cooked they curled up to resemble tiny angels’ wings.  Angelina accented the freshness of the oyster with a dab of anchovy paste and wasabi on each hors d’oeuvre.  She’d loved the Angels since she was a very little girl; they were a heavenly mouthful.

The third course was grilled Marinated Unagi, or fresh water eel, over Arborio Rice Patties.  Angelina marinated the eels all day and flash-grilled them just before serving them on rice-patties laced with Asiago cheese.

This was followed by a Caesar salad topped with hot. batter-dipped, deep-friend smelts.  Angelina’s father used to crunch his way through the small, silvery fish like French fries.  Tonight, Angelina arranged them artfully around mounds of Caesar salad on each plate and ushered them out the door.

For the fifth course, Angelina prepared a big pot of her Mediterranean Clam Soup the night before, a lighter version of Manhattan clam chowder.  The last two courses were Parmesan-Stuffed Poached Calamari over Linguine in Red Sauce, and the piece de résistance, Broiled Flounder with a Coriander Reduction.

The atmosphere was like backstage at the dinner rush at a good restaurant. p186-187

Their fest reminded me of the endless little plates of fish that we enjoyed at La Barcaccia in Monterosso, Italy for our last lunch in Cinque Terre.  The courses are pictured above.

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

Love-that is all.

1) Canadians and Americans make excellent neighbours.  I would describe the relationship more like “first cousins”; that is, with common blood and roots and history but the potential to be different because of our nurturing.  The small pack of Canadians in attendance at Eat, Write, Retreat, 2013 were frequently teased about out “politeness” and muttering “sorry” all the time, but I also felt respected and appreciated.

2) Food bloggers, no matter where they are from are warm, generous and fun-loving.  A conference like this one, is like hanging out on a golf course.  Everything shares tips, encourages excellence, and celebrates accomplishments, without there being hard feelings for an others’ success or that underlying competitiveness that sometimes occurs when professional organizations get together.

3) You never know what little tidbit you are going to take away from an event like this, that turns out to be “life-changing”.  Last year, for me it was hearing Monica Bhide speak about focus and passion.

4) This year that nugget was when Debbie Koenig spoke about time management.  After I looked at our “big” picture and did the exercise to list our life’s priorities, I then ranked all the tasks that I perform in a day/week, including how my blog fits into the scheme of it all.  I realized anew that my focus has been misdirected and that my blog, even though it is my passion, is not the end all and be all, that I sometime make it.  Grace, I have to give myself more grace….

5) I want to store food in jars!  Marisa’s Food in Jars presentation, truly inspired me.  I have always shied away from this notion, thinking that I didn’t have the right equipment and that the acquiring of such, would be too expensive.  I see now that preserving can be regarded like making another course at meal time, a tasty dish that you simply postpone eating.

6) My Dad was born in eastern Europe and his manners were impeccable.  He would  even say “I beg your parson” instead of “what?”.  He taught me that the day after you were invited to someone’s home for dinner, you call them and thank them for their invite and their kindness.  Joy Manning reiterated this for me in her presentation and I am going to be more diligent with my connections (and who knows what might come of it?).

7) Whereas, I have lived my life trying to get to the Caribbean and Europe, this amazing country full of beauty and rich history is right at my doorstep.  I have so enjoyed visiting Philadelphia and Washington, DC both for my first time, as a result of attending the EWR conference.  I do hope that they change locations again next year as I would love to explore further.

8)  I am proud to be a foodie and a blogger.  We are an impressive group and our craft is constantly being honed and appreciated.  Whereas, I once regarded it as one of my many hobbies, events like Eat Write Retreat teach me that it is one of my many “professions”.

9) I am often one of the eldest participants at events such as this and even though I am not “made” to feel on the peripheral of blogger circles, I sometimes do.  The BBQ Queens showed me how much respect there is for senior ambassadors of the love of food.

10) In the end, as I learn over and over again-Love, that is all.

Our first dinner together at Eat, Write, Retreat 2013 was a casual affair in one of the conference rooms at the Hilton, Doubletree.  The buffet style meal meant that I was able to accompany my oregano chicken with heaps of spring asparagus and heirloom tomatoes.  I recall thinking, this is a great way to start a weekend of taste indulgences.

I was sitting with the Carrot Cake gang.  Each table was designated with a different three tiered dessert tray and ours was laden with Carrot Cake.  We were encouraged to mix things up after dinner and visit other participants (and swap desserts).  This was a great way to arrange the seating plan and I am very much looking forward to adapting the principle, sometime in the future.  I made a beeline for the peanut butter chocolate brownies and added a fresh fruit tart-oh yum.

The next day at lunch time we meandered through the adjacent streets to Supper, for lunch.  I didn’t get a chance to take any food shots at the Canadian Lentil luncheon but I can tell you that the food was expertly prepared and each little plate, a surprise: “really, this has lentils in it?” Being a Canadian prairie girl with my roots in Eastern Europe my favourite was the “Ode to Borscht” Lentil Dip but the bread pudding dessert, came a very close second.  I was so delighted to finally meet Rachel Kehrig in person.  We have chatted together many times via email and only live one province away from each other, but had never met in person!

I would love to have the chance to return to the gorgeous Supper, perhaps next time for….supper.

That afternoon, we settled in for a fascinating session on growing and harvesting mushrooms.  What I love best of all about being a “foodie” is meeting farm families, first hand.  The brothers Tony and Joe D’Amico who led this session could rival the siblings that host the home renovation shows.  HGTV sign them up!

One of the best things that I ate, as a result of attending Eat, Write, Retreat 2013, I actually consumed just last night.  I sometimes make dinners ahead of time before we head out for weekends at our little beach house.  Last evening, I decided to refer to Mushroom’s “Trend to Blend” announcement.  I devised a meatball recipe that incorporated 1 1/2 pounds of cremini mushrooms that were first sauteed with onions and red peppers.  I used the OXO Mini Chopper that I was given last year at the conference, so that I didn’t have to lug out my food processor, to finely chopped the sauteed veggies.  Holy, moly, whadda meatball!  Absolutely jammed packed with earthly flavours and the texture was soft and inviting.  I simmered a sauce of tomatoes and fresh rosemary with lots of red wine and now I cannot wait for Saturday night’s dinner on the deck.

The Saturday evening gala featured the “secret ingredients” from the “Amazing Apps Culinary Challenge”.  I hung around the fig table most of the evening.  Remembering our mornings in Sicily when we would go out to the orchard and pick fresh figs and almonds to have with our breakfast, to my surprise, California figs are equally divine. My love of sweet and salty is beautifully satiated by a shard of salty cheese and a wedge of fresh fig.

This WOULD have been what was served, had I won the Culinary Challenge (speaking of Sicily).  I took my friend Concetta’s pasta recipe of cauliflower, pine nuts, and raisins and wrapped it into layers of phyllo dough-just saying…..

The next morning, I learned how to make this “Grilled Potato and Kale Pizza“.  My readers know that I am potato crazy and I absolutely loved the variety that the “BBQ Queens” quickly demonstrated on Sunday morning of the conference.  I plan to make every recipe in my “Get Grilling with Potatoes” pamphlet over the summer.  The pizza, by the way, was tender, funky (in a good way), and fused with delicious and nutritious new taste combinations.

To top it off-I won the Calphalon 5-in1 Grill that we used for the pizza!  I was thrilled.  Last year I won a Calphalon Panini maker and I didn’t have enough room in my luggage to take it home, so I traded it with another attendee.  I had been grieving that loss ever since.  This year, I brought an entire empty suitcase (thank you Air Canada) and the grill was the first thing that I found a spot for.  Atoosa, thank you from the bottom of my heart.  The grill has a place of honour on our counter top because we use it every single day.  Last night I seared the meatballs (above) before plunking them into the simmering sauce.

I was very full of potato pizza by the time we made our way across the street to the Williams Sonoma at the Bellevue for our “Taste of Philly Lunch”.  I did indulge in this fantastic nibble.  I followed directions and placed the entire spoonful in my mouth at and the varied tastes literally exploded in my mouth.

My roomie and I sat in the lobby and hugged new friends as they departed for home.  We had made arrangements to stay an extra night and so the eating adventure did not end with that farewell lunch.  Supper that evening was on a nearby sidewalk patio at Pietro’s Coal Oven Pizzeria. There will be more details to come regarding that delicious evening.

And of course, no visit to Philadelphia would be complete without a Philly Cheese-steak.  This too will be described in a future post-suffice it to say, the city and its food is calling me back.

Was that 10?  Who’s counting?

Kath’s quote: “From the fig tree learn its lesson: as soon as its branch becomes
tender and puts out its leaves, you know that summer is near. ”   Matthew 24:32

Love-that is all.