D and I once drove from Quebec City to Provincetown, Cape Cod, Massachusetts.  Our first night was in Rockport Maine.  We were very excited about our first feed of seafood and chose a restaurant way out on the end of a pier.  The restaurant was an octagon shape like a gazebo and everyone including us, had a view of the sunset. When it was time to order, we were intrigued by what the menu highlighted as their house specialty –crab rolls.  When we inquired with our server what these were, here’s how she described them; “Oh, it’s like a crab salad on a hotdog bun. I don’t know what the big deal is”.  Needless to say, we made another selection.  I don’t remember if we stopped again for seafood along the way, but it wouldn’t have mattered because we were just not tempted to try a crab salad on a hotdog bun.

On one of last days on the Cape, we went whale watching.  It was about noon and we decided to order something for lunch on board.  The selection was poor (a can of tomato soup), so we dashed off the boat, as it was still loading and went to a little stand near the pier.  No-all they have are crab rolls!  We begrudgingly ordered one each.

OH MY GOODNESS!  They were one of the tastiest seafood meals we had on our two week trip.  The crab was so fresh it felt like it would dance in your mouth and the bun was just baked and soft and sweet, but the outside was crusty and chewy.  We thought we had died and gone to sandwich heaven.

Later that afternoon, when we got off the whale watching boat, we went back to the stand and ordered two more for our dinner.  I think we came back the next day for lunch too.  If you work in the hospitality industry…take note.  It may be a boring, old sandwich to you but to a tourist or new customer, it may be their little taste of heaven.

Kath’s quote: “There was an Old Person of Hyde,
Who walked by the shore with his bride,
Till a Crab who came near,
     fill’d their bosoms with fear,
And they said, ‘Would we’d never left Hyde!'”-Edward Lear  (1812-1888)

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 My friend Laura brought this recipe unassembled to my place for a  summer lunch and we showed the rest of our co-workers how to form and steam the dumplings.  This dish is expensive to make and very time consuming and it is worth the investment of both.

Friends & fellow foodies-Allan and Laura

1 ½ lb. live lobster

6 c loosely packed spinach leaves (about 8 oz.)

1/3 c chopped jicama

2 whole green onions, minced

½ lb ground chicken

1 T finely mined fresh ginger

2 T thin soy sauce

1 T dry sherry

¼ t freshly ground white pepper

40 won ton skins, preferably round

Cornstarch for dusting

Sauce:

2 c whipping cream

½ c white wine

2 t dark sesame oil

½ t salt

Large pinch saffron

1 T very finely minced fresh ginger

Garnish

¼ c Thai chilli sauce

½ c chopped fresh cilantro

Over highest heat, bring 4 inches of water to a vigorous boil in a large pot.  Add the lobster, head first, then cover the pot and steam until the lobster turns bright red, about 6 minutes.  Remove the lobster from the water and cool to room temperature,  cut the lobster in half lengthwise with a heavy knife or poultry scissors.  Remove all the meat.  Cut the lobster meat into pieces small enough to fit inside the dumpling.

Thoroughly wash the spinach leaves.  Ina 2 ½ qt. saucepan, bring 1 inch of water to a vigorous boil,  Add the spinach and turn it in the boiling water until it wilts, about 20 seconds.  Transfer the spinach to a colander to drain, then rinse with cold water and drain again.  Using your hands, press all of the water from the spinach, then mince.  In a large bowl, combine the lobster, spinach, jicama, green onions, chicken, ginger, soy sauce, sherry and white pepper.  Mix with your fingers until thoroughly combined.

Within 5 hours of cooking, fold the dumplings: if the won tons are square, trim into circles.  Add 2 t filling the centre of each won ton skin.  Moisten the edges with water and fold the won ton in half over the filling., then pinch the edges together firmly.  Moisten each end of the dumpling , then touch the ends together so that the dumplings look like caps.  Place the dumplings in a single layer on a baking sheet lined with non-stick cooking (parchment) paper and dusted with cornstarch.  Refrigerate uncovered.

Make the sauce: in a small bowl, combine the cream, wine, sesame oil, salt and saffron, then refrigerate.  Separately set aside the ginger and garnishes. 

Last minute cooking: Bring 6 litres of water to a vigorous boil,  add the dumplings and give them a gentle stir.  When the dumplings float to the surface, after about 3 minutes gently tip them into a colander to drain.

While the dumpling water is coming to a boil and the dumplings are cooking, place the sauce in a 12 inch sauté pan.  Bring to a rigour boil over high heat and cook until the sauce thickens enough to lightly coat a spoon, about 2 minutes.  Stir in the mined ginger.  Taste & adjust seasonings, especially for salt & pepper.  Transfer the dumplings to a bowl, add the sauce, and toss gently.

Place the dumplings and sauce on a heated platter.  Garnish the edge of the sauce with dots of chile sauce.  Sprinkle on the cilantro and serve at once.

Kath’s quote: “A truly destitute person is not one without riches, but the poor wretch who has never partaken of lobster.”-anonymous

Although the St. Norbert Market just outside Winnipeg is officially open, I understand the produce trucks have not moved in as of yet.  The vegetable harvest will be hard to predict this year as the rain is plentiful but the sunshine scarce (or up until now that is).  I intend to go anyway as I love the home baked and home processed goods that the market has to offer.  Just thinking about it, takes me back to our market day in Nice.

Olives in one direction and olives in the other-more varieties than I have ever seen.

Sea salt mixtures-who knew?

I thought honey from clover was the norm-I was wrong.

The most beautiful marzipan-every creation a work of art.  Too beautiful to eat.

Candied fruit of every imagining.

Spices from around the world-this area was mostly curries.  We bought Herbs de Provence in a herb grinder at the next table.

Focaccia.

Varieties of raisins and other dried fruit.

Edible flowers.

A morning to remember forever and always.

Kath’s quote: “The difference of a single day is perceptible. Vegetables can only be tasted in perfection, gathered the same day.”-John Pintard (1759-1844)

The three sisters decided that it would likely be best to start Mom’s cocktail party off with a heartier appetizer and so I was on deck to prepare this first plate.  As you will see below, the pasta is actually a wonton noodle (which I still have mounds of in my freezer) making it even more simple and convenient.

1 c canned pumpkin

1/3 c grated Parmesan cheese

1/4  t salt

1/8  t black pepper

24 wonton wrappers

1 t salt

1 1/2 T butter

1/2 c toasted macadamia nuts (or fav sub)

Combine 1 c pumpkin, 1/3 c Parmesan, 1/4 t salt, and 1/8 t black pepper. Spoon about 2 t pumpkin mixture into center of each wonton wrapper. Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal. Place ravioli into a large saucepan of boiling water with 1 teaspoon salt; cook 7 minutes, and drain in a colander. Place 1 1/2 T butter in pan; bring to a boil.  Add nuts, ravioli, tossing to coat.  Sprinkle with chopped sage or parsley if desired.

Kath’s quote: “Never allow butter, soup or other food to remain on your whiskers. Use the napkin frequently.”-Hill’s Manual of Social and Business Forms: Etiquette of the Table (1880)

As my cyber friend and fellow (is there a female version of fellow?) Canadian blogger commented yesterday-“You had me at feta”.  I am feta crazy and was so impressed when I went to a cocktail party of a dear friend of mine who now resides in BC:  Her munchie table was laden with huge white bowls of single items-snaps peas in one, succulent olives in another and the piece de resistence, an enormous platter of columns of feta.  Please check out the amazing blog from yesterday’s commenter.  She is listed on my blog role as “More than Burnt Toast” but if you go there, please come back and visit me again every so often…..

Yesterday I came upon this recipe that I have not yet had a chance to make but has me salivating so I am sharing with you in case you do not have all of your long weekend groceries purchased.

In a large bowl mix 1.25 lb. of lean ground turkey thighs with 1/4 c bread crumbs, 1/2 c of kalamata olives, pitted & chopped, 1 t lemon zest, 1 T lemon juice, 1 egg, s&p.  Shape the meat mixture into 4 equal balls.  Insert your thumb into the centre of each meatball to create a pocket.  Put 2 oz. of feta in the centre of each and close meat around cheese.  Flatten balls into 4 patties.  Grill 5-7  mins. each side over medium heat, or until internal temp reaches 175 degrees F.  Serve with Greek pita, tzatziki sauce, tomatoes and cucumbers.  Used by permission: Granny’s Poultry

Kath’s quote: Darcy: I realize that when I met you at the turkey curry buffet, I was unforgiveably rude, and wearing a reindeer jumper.”  -Bridget Jones Diary