The eating extravaganza at Billabong Bar and Bistro continues…..

I tasted my first Wedge salad last summer in New York City and I must admit, that I love iceberg lettuce.  For one, iceberg is the lettuce that I was raised on but also because I appreciate the density, refreshing water content and crunch.  When a really robust dressing is generously ladled on (just the way we like it), many lettuce choices don’t have the muscle to support the volume and hearty ingredients.  

I am not typically a blue cheese lover but this oil-based dressing was also chock full of a meaty bacon and I’ll admit it-I could have eaten it with s poon!  The wedge was topped with red and green onion and melon-lovely sweet and salty contrasts.

There was a pleasant (and much-needed) rest before our entrees were served.  I was most anticipating the chicken stuffed with spinach and eggplant but my fork was often drawn to the lamb shank and baramundi wrapped in a banana leaf. 

The lamb had been slow roasted with an Australian port and black cherry reduction.  The density of the glaze had permeated the rich nuggets of meat which easily pulled away from the shank.  The roast was perched  on a platform of creamy but hearty, garlic mashed potatoes.    

The stuffed chicken was covered with panko and parmesan reggiaano and then oven baked.  What was particularily intriquing was the basil and herb French toast with baked boccaccini that it was resting upon.  The plethera of tastes was further enhanced by a fire roasted plum tomato gravy.

I’m getting full, just thinking about that amazing meal and will have to save the remaining entre and dessert until next time.

Kath’s quote: “Democracy is two wolves and a lamb voting on what to have for lunch. Liberty is a well-armed lamb contesting the vote.”-Benjamin Franklin

I have only had a chance to visit the popular Billabong (on Osborne Street), once previously and that was before the bistro doubled in size by acquiring the space next door.  The new section where the dining room has expanded, has a simple decor which reminds me of the narrow dining rooms of Manhattan.  A rich colour scheme, uncluttered table tops and soft lighting provided by table lamps meant we were relaxed and at ease as soon as we sat down. 

The evening was our last opportunity to spend extended time together before I headed out to the cottage for a month long stay and so we were determined to take our time and savour the moments. 

We started with a couple of bites of a variety of tastes:

The calamari tossed in corn meal flour had its heat zipped up with chili flakes and jalapenoes.  If the heat was a bit too firey, the tzatziki could cool you down. 

Black bean, shrimp and baramundi meshed together beautifully in their spring rolls with a soya drizzle for seasoning.  We had not tasted baramundi before but liken it to our beloved pickerel.

There was shrimp from the barbie (of course)-so tender and perfectly cooked that we had to inquire as to whether they were fresh.  Of course that was impossible in the middle of the prairies but tasted that good.  A just crushed peanut sauce accompanied these.

Next up were Mrs. Keating’s Old Fashioned sausage rolls (the Keatings being family of the proprietor’s).  Unlike any I had tasted before-they were so meaty and savoury, with a flaky pastry that made a wonderful mess with each bite.

We also sampled the Kangaroo Tacos! The unusual square shape was as a result of Chef David cleverly utilizing a won ton wrapper as his crunchy holder.  The tiny pieces of marsupial were perched a top cole slaw, mango and red Thai chili dressing ensuring that the meat was well appointed. 

I know that it is hard to imagine that we were just getting started but this was exactly the case.  Stay tuned for next courses.

Kath’s quote: Once a jolly swag man sat by the billabong (a small lake).

Part two of my summer column in Winnipeg Women/Dish Magazine.

“You’ll find Rembrandt’s Bistro at 1 Wellink Drive in Lockport.  The service and food is fantastic – like being at Terrace 55 but in the country.  Of special note, is the Red River cereal crème brulee which is served as a first course on the winter brunch menu.  

If you are ever heading south on Highway 59 en route to St. Malo, stop in at St. Pierre-Joly’s Le Bebe Rouge Drive In.  They are only open in the summer and the burgers are sensational (we can’t quite figure out what makes them so).

While en route to Clear Lake, driving west on the Trans Canada, you’ll want to veer into Portage la Prairie for a visit to Tres Unique Café in the historic Land Titles Building.  Check out their Facebook page to see what’s for lunch.  I’ve seen messages about Fiddleheads and asparagus (just picked from her garden) being made into quiche.  Chefs that I follow on Twitter are raving about Horfrost at 190 River Road also in Portage.  The inventive chef is serving up local ingredients prepared in a classical style but with surprising twists.

Honourable mentions from other Facebook friends go to Pine Ridge Hollow at the edge of Bird’s Hill Park and the Harvest Moon Café in Garson.  All of these little finds are within an hour of Winnipeg and definitely worth the trip.”

Kath’s quote: “A favorite dish in Kansas is creamed corn on a stick.”-Jeff Harms

My lovely daughter-in-law missed out on the celebration of her birth on her birthday weekend as we were all away in Minneapolis and she was not feeling well.  My son and husband thought that it might be nice to combine events and recognize both birthdays with a special lunch.

So what was on the menu?  We had a stash of beautiful strip loins in the freezer and while at The Keg Friday night for after work beverages-was inspired to do steak toppers.  D concocted three luscious choices:

mushrooms and onions sauteed in butter and garlic

roasted pecans, chevre and a basil & balsamic salsa

pan fried shrimp and bernaise sauce

Over mojitoes, made the authentic way by mashing the mint and sugar, we amused our mouths (amuse bouche) with a baked brie smothered in bubbling blueberries.

Mounds of roasted sweet potatoes and spring asparagus accompanied the topped steaks along with a family tradition: herb pull-apart loaf just out of the oven.

D wanted to honour two favourites by purchasing me a Jeanne’s cake and making hot fudge sundaes for Daughter #3. The recipe for D’s family recipe is included in the recipe archives.  Years ago we knew that Daughter #3 would fit into our family perfectly when D made hot fudge at the cottage and #3 asked for a spoon to clean out the sauce pan.

Red wine was poured all around and I savoured mine in my new ceramic wine goblet made by my favourite potter Kathryne Koop, with whom I share an unusual name spelling.  D remarked with dismay that now he won’t be able to keep track of how much is in my glass (to refill it of course).

The number of birthdays that we celebrate is not infinite, so make each one special and use the day to celebrate family and its unique bonds.

Kath’s quote:  “The dinner table is the center for the teaching and practicing not just of table manners but of conversation, consideration, tolerance, family feeling, and just about all the other accomplishments of polite society except the minuet.”-Judith Martin

Thank you my sweet babe.

Are you familiar with the expression “Well it must not take much to make you happy” usually said with a sneer and a sarcastic tone?  How could receiving happiness from the little things in life, possibly be a bad thing?  Today  I have chosen to be alone. I got a few urgencies taken care of this morning in the city and arrived at our little cottage about noon. 

This is how I have spent the time since I got here: I immediately took my Granddog for a walk down to the beach to see how high the water level was and to see what damage that it has done over the winter.  I returned to the cottage and had a lovely lunch of delicious leftovers.  I then ventured out again, this time with a spade and a bucket to dig up marsh marigolds from a flat/wet stretch by the beach.  

The plan for the rest of the day is to write and mark papers from my perch on the wicker love-seat  on the deck.  I may make a cup of David’s tea that was a recent gift from Daughter #1 and tonight if the weather is not too wild I will head down for sunset with a lovely glass of Merlot -a gift from daughter #2.  As an extra special treat, I will have an end piece of Jeanne’s banana cake.   You see, today is my birthday. 

So why would I choose to be all alone on my birthday?  Well, for one I had a wonderful day of celebrations yesterday and for two, I love being alone.  It is one of the things on my list of simple things that make me happy.  It goes together with eating only when I am hungry and eating exactly what I want.  Because I am alone I could have cracked pepper sunflower seeds and an iced coffee for breakfast today. 

I am getting older but not too old that I couldn’t stand and dance for two hours at the U2 concert last night.  Not too old that I can’t take a spin on my turquoise Road King bicycle that I brought from the city with me today.  Not too old that I can’t hear and identify the individual sounds of the birds that live in the forest around the cottage.  Not too old that I can’t smell and savour the rich scent of the lush underbrush and wild flowers that are abundant because of this wet spring.  Not too old that I can’t get on line and enjoy all the best wishes of my Facebook friends.  Not too old and pre-occupied with aches and pains instead of the well-being of good health and vitality that I enjoy.

I have a puppy dog curled up and snoozing beside me; I have work that I love that can be accomplished from any location; I have a family and a circle of friends whom I adore; I have a good book waiting for me when my work is done; it is the little things.  I am content-happy birthday to me.

Kath’s quote: “Cooks are in some ways very much like actors; they must be fit and strong, since acting and cooking are two of the most exacting professions. They must be blessed – or cursed, whichever way you care to look at it – with what is called the artistic temperament, which means that if they are to act or cook at all well, it cannot be for duds or dummies.”
Andre Simon