Peasant Cookery Revisited

October26

I had been a bit underwhelmed by my first visit to Peasant Cookery and I knew that I must have ordered incorrectly because all my family and friends who’s opinions I trust, had experienced quite the opposite.  So when when an old friend suggested that we should get together with another friend, for an early supper before attending a class that we are all involved with leading (and she was treating), I jumped at the chance.

It was one of those first rainy nights that come with autumn on the prairies and it was murky and grey outside.  Even though the bright and cheerful interior of The Peasant should have elevated our mood, I notice that even the background tone of my photos are blue/greyish.

Ah, along came just the ticket….an excellent glass of wine and a focaccia just warm out of the oven with extra crispy corners, just the way I love it.  The wine was selected from an extensive list (8 reds and 8 whites) all priced at $8. per glass.  This is reason enough for me to return.

My first friend opted for the Aged Cheddar Gnocchi (which had been on my short list as well).  The light and puffy potato pillows had been tossed with sun dried tomato, spinach, red onion , piquillo peppers and basil oil.

My second friend chose the Tourtiere (also on my short list) which was dense with meat, contained in a buttery pie crust.  The recipe was very dissimilar to the recipe that I make at home but had a hearty taste that was appropriate to warm the innards on a night such as this one.  The French Canadian pie was served with hand-cut French fries that I could not stop sneaking from her plate.

I ordered the half chicken which the menu described as being served with sage and thyme spaetzle, currents, sweet potato, leek and chicken gravy. Spaetzle is a little German dumpling that is typically boiled and then pan-fried.  This version was more like a noodle than a dumpling but I am sure that there are many variations on a theme.  The chicken was firm and moist and far easier to eat than a half bone-in chicken would have been.  The gravy was a teensie bit on the salty side.  I merrily shared and tasted bites with friends and cleaned my plate.

I understand that chef Tristan is competing in the Gold Plate Competition.  He is a talented young Chef and I wish him well.

Peasant Cookery on Urbanspoon

Kath’s quote: Often, admiring a chef and getting to know him is like loving goose liver and then meeting the goose.”-George Lang

 

Love-that is all.


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