Category: Food

Canadian federal election: Week 2 recap

The Liberals were much more visible this week, taking my advice by taking on Harper on a number of fronts, including childcare. The Liberal team was emphasized, which seemed wise. Dion explained the Green Shift on The Current podcast, and was, to my mind, clear and convincing.

The NDP and the Conservatives, meanwhile, were busily injecting a rare note of humour into the campaign. The NDP experienced the resignation of not one but two, toke-smokin’, car-drivin’, former members of the Marijuana Party as candidates for the party in BC, because they apparently didn’t bother to YouTube them before offering them the nomination. And the Conservatives, of course, had the whole “death by a thousand cold cuts” kerfuffle. Am I a bad person because that made me chuckle?

Anyway, this inspired the fourth apology by Harper since the campaign began (emphasizing why he’s so reluctant to let his candidates speak to the media), but the first that seemed to stick. And stick. Please, enough with the calls for his resignation, already! Lack of regulation might be the serious issue here. A dark sense of humour is not.

The US economy provided some excitement, with huge companies collapsing and stocks going on a roller-coaster ride in the wake of the sub-prime mortgage crisis. It ended only when the Bush government reversed its laissez-faire policies and stepped in with massive investment. (Fun fact: $1 trillion could buy you 5 billion iPhones. Or 1 war in Iraq.)

Canada never allowed sub-prime mortgages, and so isn’t at risk of this exact same crisis. But there’s a more general lesson here about what happens when governments aren’t involved enough, when companies (banks, meat) that need regulation don’t get it, when governments are downsized to the point of ineffectuality.

[Harper’s] inability to think in a positive, passionate way about large political projects shows starkly at this tense economic moment. In policy, he prefers to act small. His favourite word is modest. “Our plan is simple, modest and practical,” he said about a tax break for home buyers. As if he’d rather do nothing but, in a pinch, will settle for the least possible. His modest GST cuts give little relief, but they whittle government revenues down so he can claim we can’t afford much anyway. This week, he announced a ban on tobacco ads, which are already banned, and sales to kids, ditto. I know this “modesty” reflects Stephen Harper’s political philosophy and he could rattle on passionately about why government should do the least it can, for the good of us all. It’s the reason he wants a majority: so he can do even less and eliminate more. But he may be the wrong leader at the wrong time.

Rick Salutin, Globe and Mail

Living the 100-mile diet… At least for one meal

The “One Book, One Community” choice for Waterloo region this year is “The 100-Mile Diet”, an account of a BC couple’s attempt to restrict their diet to food produced within 100 miles of their home, for one year. In that spirit was the Region of Waterloo Chef Association President’s Dinner, in celebration of Earth Day. By combining with Foodlink Waterloo Region, they wanted to show that even in April, when local produce options are limited at best, a fine meal was possible.

The evening began with a “Champagne reception”, featuring a nice, Inniskillin sparkling wine. Jean and I debated how “environmental” our presence at this event was—certainly it supported the producers and the idea; on the other hand, we did drive there.

Issue unresolved, we found that seating was in tables at eight, so we randomly selected one that had two spots available. While at first it looked like everyone was only going to talk to those they already knew, a gentleman from Wellesley suggested we all introduce each other, and things got rolling.

It was an interesting group. One couple owned Lyndon Fish Hatcheries—and also happened to have 10 children. The main focus of their business is growing fish to feed other fish hatcheries, but they do a small sideline in smoked arctic char. More on that later. They were there with another couple. He worked for Laidlaw and was frequently consulting his Blackberry; apparently he frequently had to fly out to various offices on short notice. But he wasn’t the type you’re probably picturing now from that description—he was much more down to earth.

The Wellesley couple owned a small food shop in that town. She was noticeably younger than him, with a thick Ukranian accent, but they’d met in New York City. Apparently he decided on the first day that they’d end up married, and proceeded to woo. She expressed perfect satisfaction with life in Wellesley, despite spending her teenage years in Manhattan.

So amid the lively conversation, we got some pretty nice food. First course (earth) was a nice celeriac and potato soup. Second course (water) proved the highlight—the smoked char on greens and tomatoes (greenhouse, if you’re wondering about that one), with a side of brie. Great fish! And we had it first hand that it had all been smoked the night before. Third course (air) featured pheasant and chicken. Then there was a lovely sorbet of apple and chardonnay from the Breadalbane Inn (which I think we need to try). Fourth course (land) was black Angus filet mignon, potatoes, and green beans (definitely a surprise this time of year). Dessert was a nice trio of tiny crepes with apple butter, delicious double brie ice cream, and equally delicious maple syrup tart.

Despite a few moans and groans, everyone at the table seemed to manage to eat everything. Oh, and there were also wine pairings: a nice white meritage from Jackson-Triggs, a good Pinot from Inniskillin, and a bigger red—Cabernet?—to go with the beef.

The evening ended with an auction for a personal chef’s dinner (we dropped out after the first price point) and some door prizes, one of which we won! Dinner for four at Conestega College. All in all a good evening out, whether or not the earth thanks us for it.

New Year’s Eve Eve dinner

For the past few years, our New Year’s Eve activity has been to prepare a gourmet dinner for two. This year, however, Jean was interested in going to Verses for their New Year’s Eve dinner. So, we decided to do our gourmet dinner the day before—on New Year’s Eve Eve. Time will tell how wise it was to plan on two multi-course meals in a row.

In the meantime, this year we remembered the request to post descriptions and pictures of what we made for dinner. 

Appetizer: Dried Cranberry Scones with Stilton

Source: LCBO Food and Drink Magazine, Holiday 2005

Matching “wine”: Fonseca vintage 1988 port

Dried Cranberry Scones with Stilton

Description: Baked scones with dried cranberries, cut in half and filled with cranberry-orange marmalade, topped with Stilton cheese, more dried cranberries, and chives.

Assessment: The Stilton really “pops”, but is nicely contrasted with the cranberry and the touch of chives. The scones turned out really well—fluffy and tasty. Both scones and marmalade were made the day before, which meant only assembly was required.

The port was amazing—complex flavours, smooth going down but a little bite afterward. And a good match for the cheese.

Salad: Apple and oyster mushroom salad

Source: Cooking with Foods That Fight Cancer (cheery, huh)

Matching wine: NZ Kim Crawford Pinot Noir (Vintages)

Apple and oyster mushroom salad with Pinot Noir

Description: Apples and oyster mushrooms cooked in a little butter and placed over arugula coated with olive oil and cider vinegar. Topped with walnuts.

Assessment: The mushrooms, in particular, tasted quite nice, and went well with the apples, arugula, and walnuts. The Pinot Noir smoke was a good match for the mushrooms, as hoped.

Fish course: Lemon-Shallot Scallops with Sugar Snap Peas

Source: Cooking Light Magazine, June 2002

Matching Wine: NZ Whitecliff Sauvignon Blanc

Scallops, snow peas, Sauvignon Blanc

Description: Scallops are first pan-seared in a little olive oil, then shallots and garlic are cooked in a little butter, and simmered in white wine. Scallops are then tossed with the sauce and topped with fresh parsley.

Sugar snap peas are simply steamed.

Assessment: Simple but effective. The key is to not overcook anything. The Sauvignon Blanc is a typical NZ type, with a nice bite to it.

Meat course: Loin of lamb with fresh herbs, served with oven fries and cinnamon sweet potatoes

Source: A Taste of Quebec Cookbook (lamb), The Best Light Recipe Cookbook (oven fries), LCBO Food and Drink Magazine, Holiday 2002 (sweet potatoes)

Accompanying wine: Spanish Merlot-Cabernet Sauvignon blend (not available in Canada; we brought it back from Spain)

Lamb, potatoes, sweet potatoes, red wine

Description: The boneless lamb is pan-seared, then baked at 450. Meanwhile, a red wine, beef stock, and fresh herb sauce is prepared for it. The oven fries basically involve soaking the cut potatoes, then mixing them with some olive oil, salt, and pepper, and baking them. The sweet potatoes are cut into disks and baked. They get topped with a mix of brown sugar, cinnamon, and salt for the last 10 minutes or so.

Assessment: I’d never cooked lamb before, but this turned out quite well—nice flavour, not overdone, good sauce. I had done the two potato recipes before, and they both turned out fine, even though we had to compromise on cooking times and temperatures in order to get everything done together.

The wine was really fantastic. Big and fruity but not overwhelming.

Dessert: Chocolate Torte with Dried-Cherry Port Sauce

Source: LCBO Food and Wine Magazine, Holiday 2004

Accompanying “wine”: We went back to the port!

Chocolate torte, cherries, vanilla ice cream, port

Description: A totally decadent mixture of quality chocolate, butter, and eggs, topped with a port sauce mixed with dried cherries. Not too hard to make, and all doable the day before. Served with vanilla ice cream as well.

Assessment: We had to wait a bit before digging into this, but it was certainly good. And a small piece is perfectly satisfying.

Full gallery at https://photos.app.goo.gl/8u2LKohrknHgusXBA

Dinner was served

I don’t do dinner parties very often, and when I do, it’s only after a lot of planning. Often the planning is so exhausting, I don’t get to enjoy the actual party. But this time I managed. I kind of had to, given the effort Tim and Kristi put in, helping us renovate the living room. Thanks were definitely in order. So we invited them, and added Karen and Herb, whom we owed dinner to, and whom we thought would balance things out well.

We’d hoped to be showing off a largely finished living room, but were deterred by our new couches not having been delivered yet. (We’re getting them tomorrow, about a month late.) As a result, other finishing touches weren’t quite done yet, either: paintings not put up yet, area rug not purchased. But people still needed to sit, so “move downstairs couches upstairs” had to be added to the list of tasks to do.

The planning challenge for this meal was the combination of a vegetarian, a meat and potatoes guy who doesn’t really eat vegetables, and an idiosyncratic eater. I came up with the idea of a multi-course Italian menu, figuring that each person would eventually get to a course featuring food they liked, and then they could stick there. That actually worked out! Here was the menu (which I also typed and put at each place):

Apertivi

Black pepper pâté, brie cheese, crackers

Wine: Cuvée Catherine, Henry of Pelham (Ontario)

Antipasti

Fresh oysters [for the daring]

Wine: Oyster Bay Sauvignon Blanc (New Zealand)

Prosciutto-wrapped melon (or just Melon)

Wine: Collavini 2005 Pinot Grigio, Villa Canlungo (Italy). “Crisp, lively, and jolting. This will get you going.”

Primi

Vegetable Lasagna

Source: The Best Light Recipe. “We wanted to make a vegetable lasagne comprised of tender noodles enveloping evenly cooked vegetables… Creamy cheese and tangy tomato sauce pull the dish together into a hearty crowd pleaser for vegetarians and carnivores alike.”

Wine: Fontanafredda 2004, Barbara d’Alba (Italy). “Plummy meets rustic”

Secondi

Parmesan-herb chicken with Herbed roasted potatoes and seasonal steamed vegetables

Source: In Shape magazine, HM magazine. Brady’s chicken coated in herbs and Parmesan; Crisp-roasted, small gourmet red and white potatoes; Ontario broccoli, cauliflower, and carrots in butter and maple wine vinegar.

White wine: Mike Weir 2005 Chardonnay (Ontario). “This charmingly impressionable wine is easy drinking on its own or a great accompaniment to food. It’s the wine for all, and all occasions.”

or

Red wine: Domaines Bernard 2005 Côtes du Rhône-Villages (France). “Gorgeous, fruity, peppery flavours and a ton of charm and vitality.”

Intermezzo

Easy romaine salad, with basil, balsamic, and pine nut dressing (on the side)

Source (dressing): Jamie Oliver, The Naked Chef Takes Off. The way to get Jean to eat his greens—add meat, nuts, and fruit.

Wine: Your call!

Dolce

Tiramisu

Source: Cooking Light magazine—their most requested recipe ever

Chocolate gelato

Source: Whole Lotta Gelata Waterloo).

Wine: Rush Creek Wines Framboise. “Rush Creek’s premier dessert wine. Very rich and full bodied bursting with luscious raspberry flavour and smooth raspberry essence.”

Coffee, tea

Minimal last-minute preparations were required, other than throwing things into the oven at the right times, and everything seemed to turn out well. More importantly, though, everyone seemed to have a good time. Things were pretty relaxed, and fun, and several of us are getting together again in a couple weeks!

So maybe I’ll do this again sometime. But not for a little while.