How do two foodies celebrate their last evening together before one of them goes on a vacation?  By finding a new restaurant to try of course.  We had intended to visit this establishment when it was Oui and almost went to celebrate our last wedding anniversary.  But the Urbanspoon reviews were not glowing and when we are acknowledging a special event, we want “glowing”.  So I am not surprized that there has been a change in culinary direction.  I understand that the previous menu was very daunting for the kitchen and this simplified version should ensure stellar dishes from the chef.  Some of the former favourites have found their way onto the Peasant menu.  Simple, well prepared, tasty food is what we are all about and looked forward to tucking in.

We were sat immediately by a really personable fellow and he accurately predicted that we would enjoy one of their round booths.  The decor has not changed immensely and we loved the high ceilings and two walls of windows.  A lovely glass of wine was recommended and a wonderful baguette basket was delivered.  Bread and wine, a simple and yet so satisfying combination that have sustained generations and indeed civilizations.

Thinking ourselves to be poutine aficionados, we couldn’t resist sharing an order.  My husband and I discovered cheese curds together at the Minnesota State Fair which does not just contain a food concession but an entire arena designated to local food preparation  (AND we saw Kenny Loggins in concert that night so I was in heaven).     

The Peasant version of poutine is authentic using a made from scratch gravy and a fairly generous numbers of curds.  But on this night they salted the fries before the toppings were added and even though I love salty foods, it was a bit much.  Next time I think we’ll try a pate.

Remembering my recent trip to NYC where I sampled the most amazing fried chicken at  The Redhead, I was excited to repeat the treat or at least determine if the dish lived up to my Grandma’s recipe.  I would crown her the Queen of Peasant Cookery. 

Although the chicken underneath the crunchy coating was tender enough, I guess my standards were too high as something was off.  The chicken seemed to have been braised or boiled first to tenderize it whereas in my mind a marination works best.  The coating was over salted and also seemed to be overcooked.  And even though I did not finish my portion, the two little drumsticks and thighs did not warrant the price tag (in our humble opinion).  The coleslaw was just okay and the warm potato salad had way too much mustard for our liking.

BUT D’s pork chop was divine!  Well trimmed,  juicy, tender and perfectly cooked to medium.  The accompaniments too were well selected and prepared and lucky for me, D was prepared to share.  I sliced the left overs up for a sandwich the next day and it too was delicious.

So I wish WOW! Hospitality all the best with this concept and know that having peeked into the wine bar and loving the ambience, we will be back.

Kath’s quote:  “A married couple who enjoy the pleasures of the table have, at least once a day, a pleasant oppurtunity to be together; for even those who do not sleep in the same bed (and there are may such) at least eat at the same table.”-Jean-Antheleme Brillat-Savarin

Let love be multiplied.

I have lived in Winnipeg all of my life and am still finding new little places that fascinate.  My husband and my son often chat about donairs from their backpack trip through Europe together.  I have never tasted a donair but understand that it is beef and veggies on a pita.  If it is made with chicken, does it become a shawarma?  I need to do some more research-yum…..

On the day that I visited Baraka Pita Bakery (1783 Main St.) pita pies and pita pockets were going in and out of the oven and there were a number of people sitting at tables waiting for their late lunch.  I was intrigued by a little pita packet displayed on a counter that was folded into a triangle.  When I inquired, I found out that it was a spinach fatire and the handsome gentleman behind the counter offered me one to taste.  I bought a dozen to have at home with soup or as an appetizer and this past Sunday proved to be the right time to test the taste with my family.  They loved the concept but found that the spinach was too lemony.  Perhaps next time we’ll try the beef fatires.  There looks to be falafel, dolmades and a  number of dips.  I am planning on shopping at Baraka again soon to have a bon voyage dinner for my husband who is off to Israel next month. 

Kath’s quote: “On the subject of spinach: divide into little piles. Rearrange again into new piles. After five of six maneuvers, sit back and say you are full.”-Delia Ephron, ‘How To Eat Like A Child’

When you are “in touch” with your taste buds as I believe that I am, I can explain why I dislike certain foods/tastes and why I am drawn to others.  My attachment for mangoes has one such explanation: The winter that our youngest was 6 months old, our oldest had suffered a catastrophic illness and our son was a going- concern, we were given an all expense trip to Hawaii.  We could not believe this blessing-a time to be a couple again as opposed to round the clock care-givers.  We loved the people of Kona, the typography of the Big Island, their coffee, macadamia nuts, pineapple AND my first taste of mango.  So even though I crave the taste of bowl-ripened pears and tart Mac apples, mangoes are my favourite fruit not only because of the taste but my entire mango experience.  Now you either get this or you don’t….

I always have a bag of mangoes in my freezer.  I plop mango chunks onto cottage cheese for a healthy breakfast or into a chicken wrap or salad for lunch.  In a pinch they are ready to build a fast dessert around.  Such was the case this past Friday when we were hosting our monthly young families’ group.  Daughter #2 had made pumpkin cookies for the kids but I wanted a dessert that the parents could linger with over coffee.

Ta da-Mango Upside Down Cake was born!  I sauteed 1/2 c of brown sugar with a 1/2 c of butter over medium heat until the mixture started to caramelize then I added  a bag of defrosted mangoes.  I poured this into the bottom of a buttered 9 x 12 baking pan and then made up a yellow cake mix according to package directions and poured it over top.  I shook the pan to evenly distribute the batter and then baked it (also according to package directions).

When I pulled it out of the oven, I immediately ran a knife around the edges and placed a platter of equal size as the baking pan over the cake.  I then turned it upside down and voila.  I intended to serve it with a cappuccino ice cream but was distracted by the gaggle of kids that D had already escorted downstairs for play time.

Kath’s quote: “The appetite is sharpened by the first bites.”-Jose Rizal

Having lived across the street for many years from Oscar’s on Hargrave St. in Winnipeg, I can safely say that I know good deli.  By this I mean, dill pickles with the right balance of crunch/vinegar/garlic, fresh rye bread and just shaved meats.  The truth is, in recent years I’ve tried to avoid processed and cured meats.  But we literally stumbled upon the Stage Door on a shopping expedition to Century 21.  And when in New York, do as the New Yorkers do…..

Sister #2 and I split 2 selections-their Signature Reuben and ginormous Meatloaf served wrapped in aluminum foil, a bag of chips and of course-a pickle.  The sandwiches were socked with meat and were delightfully messy to eat.  On the salty side, but I’m not complaining as I sweated it out that day looking for designer bargains next door.

Something was so familiar about the storefront of the place and then I remembered…there was a photo taken on 9/11 of a clock on a street that recorded the time of the attacks.  St. Paul’s Chapel that became the temporary headquarters of the rescue mission is near by.  Imagine the heartache that the staff of the Stage Door have lived through?  Serving regulars day after day and then in a single moment-they are gone.

The decor is non-existent, the service a little curt, but the “old school” food a must have.  You will be walking into urban history, a proud tradition started in 1937.  Good on you Stage Door-the show must go on.

Kath’s quotes: “New York is a gothic Roquefort.”-Salvador Dali

I found these photos in a place that I didn’t expect them and realized that I had never posted about Rooster Cafe.  We had our first of many fabulous meals on Isla Mujeres on February 28, 2010.  If you you are about to give me credit for having a razor sharp memory-I’m going to stop you right there.  I am famous (in my family) for running downstairs to the pantry for something and then shouting upstairs “Does anyone know why I’m down here?”  The secret is-I keep a travel journal.  I do this not just to record details of what I’ve sampled or what the location was but so that I can relive the moment.  I travelled Europe for six weeks some 35 years ago and when I pull out that journal-I can recall my first glance of the Mediterranean and taste the beer drank from a glass boot in Heidelberg.  

I can’t recollect (without consulting them) what my Isla sistas had but it looks good doesn’t it?

I do know that I had Creme Brule French Toast crusted with granola and served with butterscotch syrup.  The toast was crunchy on the outside but smooth and creamy in the centre.  We sat in the sun on Hidalgo and watched the early birds heading for the beach. 

Friends who were on Isla after me remarked about the kindness of the Rooster Cafe owners.  When Richard was there for breakfast after going down with a horrendous flu, the owner said “Don’t order from the menu.  I will make something to make you feel better.”  I’m guessing that it was a poached egg but it didn’t really matter.  His kindness was the key point and my friends went back for breakfast virtually every day of the rest of their stay.

Kath’s quote:   “It is not good for all our wishes to be filled; through sickness we recognize the value of health; through evil, the value of good; through hunger, the value of food; through exertion, the value of rest.”-Dorothy Canfield Fisher