There are very few times that we celebrate Halloween without snow and if the ground is bare it is typically a grey and chilly time.  Yesterday though it was still warm enough to get us out the door for an after work stroll.  The trees are bare but the grass is still green and lots of neighbours out enjoying the time as well. 

D has wanted me to try the many varieties of loose tea that are not being served at Saucers and so we ended up stopping in.  We choose a Rooibos called “The Academy Road” and a white tea which was a delicious blend of lemon and basil.    They are served from these neat little individual pots so that you can watch the steeping process take place and then have the tea effortlessly stream down into the pot (a far cry from most restaurant tea pots where I almost always splash, drip or spill).

I sampled the Chicken Thai Salad and loved the combination of noodles and crispy greens.  Two things made it exceptional-the whole peanut topping and what we were guessing was a homemade peanut dressing.

D enjoys their homemade soups and was delighted as usual with his potato and bacon choice.  He also ordered the Bruschetta which was topped with grilled vegetables, provolone cheese and a drizzle of balsamic.  Perfect ingredients to celebrate the local harvest.

We noticed a couple of families having a quick dinner together and a larger group of girls celebrating a birthday.  River Heights is very fortunate to have a number of restaurants within walking distance and Saucers epitomizes what a neighbourhood cafe is all about. 

Kath’s quote:  “The morning cup of coffee has an exhilaration about it which the cheering influence of the afternoon or evening cup of tea cannot be expected to reproduce.” -Oliver Wendell Holmes

Let love be multiplied.

I was treated to a lovely and unexpected lunch last Thursday at the Garry St. Keg and together with my recent tastings of their chicken fingers at the McGillivray Keg for a light supper before the theatre, I’m prepared to declare the Keg the city’s best chicken fingers (imho).

I will be honest and say that I never did get to my son’s suggestion of the cafe at U of M to taste theirs.  But I did put them up against Confusion Corner (which I would give a honourable mention to), Lisis’s on Main St., Barney Gargles in Selkirk and Mitzi’s downtown and hearing no other nominations, the case is closed. 

My personal criteria is the combination of a crunchy coating and tender white meat inside.  They cannot be too heavily ladened and the coating has to have a taste of its own.  In addition, the dipping sauce is an important and the ability for the morsel to grab and hold onto the sauce is also to be considered.  Since the Keg’s chicken finger is kind of “lumpy” it provides lots of additional surface for sauce adherence.  Their honey dill combined with the seasoning of the coating satisfies my personal favourite taste combination of sweet and salty. 

So with this I conclude my two summer quests, this one and the Grand Beach area’s best French Fry-  the winner being the French creperie at Albert Beach.  Bring on winter….. 

Kath’s quote:  “To give life to beauty, the painter uses a whole range of colours, musicians of sounds, the cook of tastes — and it is indeed remarkable that there are seven colours, seven musical notes and seven tastes.”-Lucien Tendret

Let love be multiplied.

If you are looking for a unique Christmas party location this year or a place to host a corporate event, The Food Studio on Roblin Blvd is the perfect solution.  Upon arrival, you feel as if you are being invited into the main floor of someones home.  You are greeted with a glass of wine or specialty cocktail and there were three appetizers already set out for tastes.  I understand that the preparation of the guacamole, tempera asparagus and mushroom bruscetta were demonstrated by the Chef for the early birds.

That is what is unique about this culinary experience-you are encouraged to participate in a number of aspects of food preparations for the evening…..caramelizing the apple slices for the soup garnish or cutting the cucumber strips on a mandolin for the salad.  Or you can sit back and watch all the kitchen flurry occur around you and pick up a few tips on the way…how to make a disposable piping bag, the secrets to cooking a stuffed roast,  taking the mystery out of crème brulée and seeing where to cut a cucumber strip to make a cup on the plate for the roasted vegetable salad.   I always gravitate to the kitchen at a dinner party anyway and this is exactly what it feels like.

At one point, we were encouraged to find our designated seat in their dining/sun room and dinner was served.  A creamy soup of squash (and we thought -potato) garnished with the carmelized apple and a squiggle of cream.

Next came the roasted vegetable salad and then the roast pork loin with a cranberry bread stuffing and simply steamed local vegetables.  The crème brulées arrived with chocolate biscotti.  The perfect ending to a perfect evening celebrating new friends and the bounties of the harvest.

Chef Peter Ecker made it all look so easy but fun at the same time.  I recognized his badges that I am guessing would mean he is on the Manitoban and Canadian Culinary team.  We were in very good hands.

Kath’s quote:  “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”-Francois Minot

Let love be multiplied.

Sweet Potatoes are plentiful in the produce section right now for holiday cooking but our family loves to have them all year long.  They are a wonderful alternative to traditional fries with a burger or fish. 

This recipe calls for an unpeeled potatoes so buy organic if you can.  The peel adds fibre but go ahead and peel them if you are concerned.  Ironically, they are are a great source of anti-oxidants.

2 lbs. orange-fleshed sweet potatoes

2 T olive oil

coarse sea salt

3 T grated parmesan

2 T chopped parsley leaves

1 clove minced garlic

Preheat oven to 450 degrees.  Rinse and dry potatoes and then cut them lengthwise into slices 1/2 inch thick, then cut each slice in batons about 1/4 inch wide and 3 inches long.  Arrange in a single layer on a large rimmed baking sheet and toss with olive oil and 1/4 t salt.  Roast, stirring with a spatula midway through baking time, until tender and browned on the edges, 20-25 minutes.

In a large bowl, mix parmesan, parsley and garlic.  Add warm oven fries and mix to gently coat.  Season to taste with additional salt and serve at once. 

Kath’s quote:  “With all thine offerings thou shalt offer salt.”-Moses as found in ‘Leviticus

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Let love be multiplied.

I have started researching my contribution to Sister #3’s annual Christmas Cookie exchange and I have come across a couple of delicious recipes.  This one is:

Macadamia Moons with Browned Butter Glaze

Cookie batter:1 c butter, softened

2/3 c granulated sugar

3/4 t ground ginger

1/2 t vanilla

2 1/4 c flour

1 c finely chopped macadamia nuts

Glaze:

1/4 c butter

2 c icing (powdered) sugar

1/4 t ground ginger

2-3 T milk

1/2 c finely chopped macadamia nuts

freshly ground nutmeg (optional)

Preheat oven to 350.  In a large bowl, beat the 1 c butter with an electric mixer on medium to high speed for 30 secs.  Add granulated sugar, the 3/4 t ginger and vanilla.  Beat until combined, scraping bowl occasionally.  Add flour and 1 c nuts, beating on low speed until combined.

Shape dough into 1 inch balls.  To shape moons, roll each ball into a short log with tapered ends.  Curve slightly into a crescent shape and place 1 inch apart on an ungreased cookie sheet,  Bake in a pre-heated oven for 10-11 mins or until set and lightly browned.  Transfer cookie to a wire rack and cool.

For glaze: In a small heavy bottomed saucepanm heat butter until melted, then caarefully stir constantly until butter bubbles and beecomes very fragrant. Cool slightly. 

In a small bowl combine browned butter , sugar and ginger.  Stir in enough of the milk to make a glaze of spreading consistency.

Spread glaze over cooled cookies.  Sprinkle immediately with crushed nuts and ground nutmeg (if desired).  Makes about 48 cookies.  To store: place cookies between sheets of waxed paper in an air tight container; cover.  Store at room temperature for up to 3 days of freeze up to 3 months.

After you have retired for the night, listen for footsteps leading to the freezer in the basement.  If you hear the lid being raised, check your cookie supply the next morning.  The midnight Christmas cookie marauder may have struck your house as is frequently the case in ours.

Kath’s quote: “A balanced diet is a cookie in each hand” Unknown

Let love be multiplied.