More from “Keeping the Feast” by Paula Butturini”:

“Some mornings, beginning in March, I wake up hungering for green asparagus.  It is a grown-up hunger, for I don’t remember asparagus cravings before I was twelve or thirteen, when my father learned to braise them in butter under three or four leaves of dripping wet lettuce.  The lettuce, lightly salted, would wilt, then give up a mild sweet juice, in which the asparagus would steam.  When they were done my father lifted the lid, a cloud of vegetable essence would fill the entire kitchen.  My mother would sigh in delight at the smell of it, and even my brother, five or six at the time and still finicky in his appetites, would devour them.  On those days, our hunger for asparagus was boundless.”

Asparagus wrapped in phyllo pictured here with goat cheese toasts.

The asparagus imported to Manitoba this spring is gorgeous and I have been devising all kinds of reasons to consume it.  Last weekend at the cottage, I made an omelet of asparagus and goat cheese.  And last night we had asparagus wrapped in phyllo as an appetizer.

This recipe is so simple and so delicious.  Melt some butter.  Then roll up asparagus in individual phyllo sheets.  Brush with butter and bake at 375 degrees.  Check after about 10 minutes and if crispy, then flip and continue baking until crispy on the next.  That’s it!  You can change them up by topping them with grated Parmesan or sesame seeds as Sister #2 likes to.  I was thinking that lemon rind and cracked black pepper would be good too.

Kath’s quote: “Pray how does your asparagus perform?”-John Adams, in a letter to his wife Abigail

Ceviche is simply seafood marinated in lime juice.  The acidity in the lime actually “cooks” the fish and so the fish does not have to be put over heat.  The results are that your taste buds really get to explore the sutleties of the seafood rather than the batter and sauces that we are inclined to prepare them in.  

To bring back memories of our time on Isla Mujeres, I have previously posted my ceviche recipe here.  But I have adapted it more recently to feed a larger number of guests.  The result is half ceviche and half salsa and would be a  refreshing and healthy appetizer this May long weekend.

When I know that the dish will be sitting out for guests for an extended period of time, I actually par-boil the shrimp to ensure that the shrimp is safe for the evening.  Remove them and rinse in cold water just as they start to turn pink.

If you are using larger shrimp, I divide each into 3 pieces, illustrated here.

a generous pound of peeled shrimp

marinated in the juice of 2 limes

another lime

1/2 a medium white (or purple) onion, coarsely chopped

1/2 c chopped cilantro

1 c diced cucumber or jicama (or 1/2 c of each)

3 ripe tomatoes chopped

chopped jalepenos to taste

salt & pepper to taste

Marinate the shrimp for at least 3 hours.  Drain in a colander and then place in a glass bowl and add the rest of the chopped ingredients. Depending upon the residual liminess from the shrimp, add more lime as desired.  Adjust salt and pepper to taste.  Serve with a sturdy tortilla chip.  I use multi-grain and black corn.

Kath’s quote: “Don’t be too daring in the kitchen. For example, don’t suddenly get involved with shallots. Later, when you are no longer a Lonely Guy, you can do shallots. Not now. If you know cilantro, stay with cilantro and don’t fool around. Even with cilantro you’re on thin ice, but at least you’ve got a shot, because it’s familiar. Stay with safe things, like pepper.”-Bruce Jay Friedman

There was a time in Winnipeg, when dining meant having someone wheel a cart to your table and rub a bowl with garlic to start the preparations for your Caesar salad.  The classic French restaurants of St. Boniface would carve the beef tenderloin and ladle the hollandaise over the variety of vegetables from their Chateau Briand cart.  Crepes Suzette were often ordered for the show of the flaming liqueurs.

When “Six in the City” ventured to New York last summer we loved the fact that table service in the Big Apple is not a thing of the past.  We had our guacamole en molcajete prepped at table side at Rosa’s Mexicana and the expertise and the resulting freshness was truly memorable.

Our son’s father-in-law was one of Winnipeg’s table-side Caesar salad aficionados and we often reap the benefits of his time in the practice.  At Easter dinner recently, when the automatic start for the ham didn’t activate while we were all at church, they decided to add a salad course. 

Don says that his recipe is very “loose” but he has agreed to share it here:

Crush some cloves of garlic with salt (I have a suribachi for this).  Add one or more egg yolks (depending on quantity).  Add fresh lemon juice and a dash of vinegar.  Blend in olive oil (2-3 times the volume of lemon/vinegar).  Season with pepper, Dijon mustard.

Kath’s quote: “Being set at the table, scratch not thyself, and take thou heed as much as thou canst not to spit, cough and blow at thy nose; but if it be needful, do it dexterously, without much noise, turning thy face sidelong.”-Francis Hawkins

When I joined the Foodbuzz Blogging Community I had to fill out a foodie profile and I was asked where my favourite restaurant in the entire world was located.  This proves to be a very daunting task whether you are a world traveller or just trying to think back over the thousand of restaurant meals that you’ve likely enjoyed in your lifetime.

After much deliberation I choose Cumpa Cosismo in Ravello Italy.  It is said to have been Jacqueline Onassis’ favourite restaurant when she vacationed in the area which I understand was frequently. 

The cafe is a little off the beaten path, that is to say not off of the main square.  But the reason why it was hard to find is that it is known simply as Nettie’s to the locals, after notorious Chef/owner Netta Butone.  Her traditional recipes are simple and exquisite.  Nettie knows her stuff-she personally brings the laden platters to the table and then you don’t see her again until she presents you with the cheque.  

Every once in a while, I attempt to recreate her anti-pasta which is a selection of local vegetables.  Hers was cauliflower, diced zucchini, swiss chard, peppers, eggplant a bit of soft cheese. 

For mine,  I separately saute or grill a number of favourites in extra virgin olive (use your best stuff here) and one or two in black truffle oil for variety.

For a couple, I’ll add freshly chopped garlic or fresh basil -but just use what you have on hand and keep it very simple. 

A tip I learned about the eggplant, is that after lightly grilling you stack it, so that the steam in the veggie will continue the cooking process.  To serve, I take each eggplant slice and roll it into a tube. The platter can be served hot if you are entertaining at home or cold if you are taking it to a friend’s. 

Kath’s quote:  “I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.”-Madame Benoit
 

Bon apetito!

The 48 hours of Christmas are pretty hectic in our family but when we  make suggestions to skip one of our traditions-we get loud groans and moans.  Don’t mess with Christmas.  The request is made that we start our morning at about 8am.  D puts on a pot of Starbuck’s and there is the option of a liqueur if desired.  This year I served an Italian fruit bread and a homemade banana bread (thanks Lori).  This is accompanied by the Christmas orange that is always in the toe of stockings.

We say a little prayer of thanksgiving for our good health and time together before the youngest starts with a gift from Santa.  Canine Caleb opened this t-shirt that he wore for a week.  If the saying on his chest is hard to make out, it says: “Sorry Santa…I ate all the cookies”.

The next stop is across town at my Mom’s at noon for “Breakfast” and more gift openings.  I use the term breakfast loosely because this is the table laden with food.

Sister #3 co-ordinates the menu every year and my contribution is very small-the sausage rolls you see at the left.  But they too are a tradition that when threatened with elimination, get protests from the gang.  They are so easy to make and freeze well.  They are fun to serve with a winter soup or to fancy up with a mustard dip and take to a cocktail party.  The recipe is from one of my oldest cookbooks:  “Company’s Coming for Christmas”.

Lazy Sausage Rolls

2 cups biscuit mix

1 t onion powder

1/2 c water

pork sausage meat, mild or hot

cayenne pepper

Stir biscuit mix and onion powder together.  Add water.  Mix until it forms a ball.  Turn out onto lightly floured surface.  Knead 6-8 times.  Roll out into a rectangle about 15 x 18 “.

Mash sausage meat with a fork to make it more pliable.  Spread over dough.  Roll up like a jelly roll, beginning at long end.  Slice 3/8″ thick.  Arrange on greased cookie sheet, cut side down, about 1” apart.  Bake in 450F oven for about 15 minutes (but check after 11 minutes).  Makes about 3 dozen.  I make 3 batches.

This little guy is the youngest of our extended family.  Can you see how how much fun Christmas is at Great Grandma’s place?

Kath’s quote:  “In my experience, clever food is not appreciated at Christmas. It makes the little ones cry and the old ones nervous.”- Jane Grigson

somebody wants you to find them