Busy Busy...
I've heard people say that they do most of their work in December. I suppose it's true because we are having our busiest month, ever.
I've been meaning to post some new recipes, but it just might have to wait until January. Some of the dainties we've been making are to die for, and we have a great new pear feta salad creation. One of our latest pork recipes has everyone wanting the recipe as well.
Tuesday, December 4, 2007
Friday, November 16, 2007
Out for Dinner
We're going out for dinner tonight, all the Prairie Bounty girls, along with our husbands. We thought we should thank them for all their unpaid labour. They often end up being the ones who haul the barbecue where we want it, carry in food and carry out dishes. They're also great cleaner-uppers when we need a few extra hands.
I suppose they also get to eat our cooking. Still, we thought a dinner out would be nice.
I find I'm eating out less these days, but going to better restaurants. There is nothing that bugs me more than going out to eat and thinking, "Wow. I could have done this so much better." Not that I think I'm so great or anything, I just think there are a few rules you must follow if you're going to cook good food and run a good restaurant.
Here's my list:
You may NEVER use that strange, flash frozen previously known as chicken that's lost all its flavour and texture. I'm not even sure it was chicken, ever. I don't know what they do to it, but even if it's cheap, there is no excuse for that stuff ending up on a plate restaurant that wants to be taken seriously.
Pork CANNOT have that funny porky smell. My husband, good farm boy that he is, tells me that pork tastes like that for one of two reasons: the porker was not a virgin when he was killed for consumption, or he was castrated improperly. Sharpen those knives, folks, because that awful smells like pork thing should never happen. Taste your own food, please!
Don't serve me that lettuce out of a bag that tastes like the gas that is supposed to keep it from going bad.
Frozen square vegetables are not allowed. Ever.
Pretty much any frozen vegetable is taboo. Especially if you've cooked it anything other than tender crisp.
DON'T call it butter if it isn't.
DON'T re-use your oil and make sure your grill is clean. Ugh. Dirty grill flavour.
Coffee. must. be. strong. and. hot. (Exception: Restaurants that serve Asian food. You just shouldn't order coffee there.)
Tea should always come in a teapot. If you hand me a bag and a cup of semi-hot water, you've lost me.
Cranky wait staff will not be tolerated.
It's pretty easy to check the glasses for somebody else's lipstick stains before you bring them out to me. (I was in a really great restaurant, really expensive, really bad lipstick stain. I think I should have gotten something for free.)
Better a simple restaurant made dessert than something that looks elaborate but was obviously mass produced. We were at a restaurant with friends last week and I think a $7 dessert should be made on the premises or by some dessert specialty place. I can take it out of a box very nicely myself, at home.
There you have it! My 10 Commandments of cooking.
I suppose they also get to eat our cooking. Still, we thought a dinner out would be nice.
I find I'm eating out less these days, but going to better restaurants. There is nothing that bugs me more than going out to eat and thinking, "Wow. I could have done this so much better." Not that I think I'm so great or anything, I just think there are a few rules you must follow if you're going to cook good food and run a good restaurant.
Here's my list:
You may NEVER use that strange, flash frozen previously known as chicken that's lost all its flavour and texture. I'm not even sure it was chicken, ever. I don't know what they do to it, but even if it's cheap, there is no excuse for that stuff ending up on a plate restaurant that wants to be taken seriously.
Pork CANNOT have that funny porky smell. My husband, good farm boy that he is, tells me that pork tastes like that for one of two reasons: the porker was not a virgin when he was killed for consumption, or he was castrated improperly. Sharpen those knives, folks, because that awful smells like pork thing should never happen. Taste your own food, please!
Don't serve me that lettuce out of a bag that tastes like the gas that is supposed to keep it from going bad.
Frozen square vegetables are not allowed. Ever.
Pretty much any frozen vegetable is taboo. Especially if you've cooked it anything other than tender crisp.
DON'T call it butter if it isn't.
DON'T re-use your oil and make sure your grill is clean. Ugh. Dirty grill flavour.
Coffee. must. be. strong. and. hot. (Exception: Restaurants that serve Asian food. You just shouldn't order coffee there.)
Tea should always come in a teapot. If you hand me a bag and a cup of semi-hot water, you've lost me.
Cranky wait staff will not be tolerated.
It's pretty easy to check the glasses for somebody else's lipstick stains before you bring them out to me. (I was in a really great restaurant, really expensive, really bad lipstick stain. I think I should have gotten something for free.)
Better a simple restaurant made dessert than something that looks elaborate but was obviously mass produced. We were at a restaurant with friends last week and I think a $7 dessert should be made on the premises or by some dessert specialty place. I can take it out of a box very nicely myself, at home.
There you have it! My 10 Commandments of cooking.
Thursday, November 15, 2007
Cheese
We just got a mail order cheese making kit. It's just a start, but how fun it would be to make all our own cheese.
It looks easy! Kind of like making wine, or maybe even home made bread.
Stay tuned! You just might find yourself eating our home made cheese some day soon!
It looks easy! Kind of like making wine, or maybe even home made bread.
Stay tuned! You just might find yourself eating our home made cheese some day soon!
Thursday, November 8, 2007
Dainties
I never used the word dainties for lovely little cookies and squares until I came to Manitoba. I think we called it Christmas baking, or even just baking, when I was growing up. But out here, whenever the beautiful baked goods are rolled out, they're called dainties.
I like that word, actually. It sounds... not fattening.
Anyway, we've decided to bake dainties for Christmas. Lots of them. 12 different kinds. And we're going to take orders and sell them.
So if you are interested in getting lots of delicious Christmas dainties, dainties that look as if you did them yourself except better, then you might want to give us a call or send us an email. While we can't tell you they will be low fat, we can promise that we'll only use fresh ingredients and real butter and really good chocolate--no substitutions and no shortcuts.
We can deliver them to you ready for your table or your freezer, depending on your preference, and we are working on our price list.
We are going to be giving out samples and taking orders at the next 3D Ladies Cinematic Society evening at the Park Theatre on November 22, as well as raffling a sample platter. It should be fun and you may be able to take home some lovely little dainties!
I like that word, actually. It sounds... not fattening.
Anyway, we've decided to bake dainties for Christmas. Lots of them. 12 different kinds. And we're going to take orders and sell them.
So if you are interested in getting lots of delicious Christmas dainties, dainties that look as if you did them yourself except better, then you might want to give us a call or send us an email. While we can't tell you they will be low fat, we can promise that we'll only use fresh ingredients and real butter and really good chocolate--no substitutions and no shortcuts.
We can deliver them to you ready for your table or your freezer, depending on your preference, and we are working on our price list.
We are going to be giving out samples and taking orders at the next 3D Ladies Cinematic Society evening at the Park Theatre on November 22, as well as raffling a sample platter. It should be fun and you may be able to take home some lovely little dainties!
Wednesday, October 24, 2007
Delicious
Because I was away this past week, Yvonne and Linda handled three medium size jobs with just the two of them. It all went very well, I'm told, but I sure do hate to miss those kinds of luncheons and dinners.
I like it that we plan the menu, shop, prepare, cook and serve together. We bus the tables, too. There's no hierarchy, even when we need to hire helpers (well, we don't let just anyone stir our soup) but I love being part of the process from beginning to end.
I like it that people rave about our cooking, not because we're Michelin-starred chefs, but (I think) because it's honest food. We refuse to take machine harvested, washed and chopped iceburg lettuce out of a bag with bits of carrot thrown in for appeal. We'd much rather wash and tear our own Romaine. Even better if we can get it from Neva Hydroponics and treat people to Manitoba-grown lettuce in the middle of winter. I really hate the term "home-style" cooking. How can something be home-style if it's made in a factory?
I like it that even though people really like what we cook, I know that it's also good for them. They leave feeling great, not sick or over-stuffed, but healthy.
It makes it all worth it.
I like it that we plan the menu, shop, prepare, cook and serve together. We bus the tables, too. There's no hierarchy, even when we need to hire helpers (well, we don't let just anyone stir our soup) but I love being part of the process from beginning to end.
I like it that people rave about our cooking, not because we're Michelin-starred chefs, but (I think) because it's honest food. We refuse to take machine harvested, washed and chopped iceburg lettuce out of a bag with bits of carrot thrown in for appeal. We'd much rather wash and tear our own Romaine. Even better if we can get it from Neva Hydroponics and treat people to Manitoba-grown lettuce in the middle of winter. I really hate the term "home-style" cooking. How can something be home-style if it's made in a factory?
I like it that even though people really like what we cook, I know that it's also good for them. They leave feeling great, not sick or over-stuffed, but healthy.
It makes it all worth it.
Tuesday, October 9, 2007
Roasted Carrot Dip
We made this dip for a party we catered a month ago. It was really popular. If you're more of a naturalist, just substitute yogurt for the mayo and sour cream.
10 peeled carrots
4 cloves garlic
2 tbsp vegetable oil
1/2 cup mayo
1/4 cup sour cream
2 tsp wine vinegar
pinch sugar salt pepper
dill to taste
Toss carrots and garlic in oil and roast at 425 degrees for 20 minutes. Remove garlic and roast carrots 20 minutes longer or until tender.
Blend with 1/4 cup water until smooth.
This is good with just about anything that holds a dip.
10 peeled carrots
4 cloves garlic
2 tbsp vegetable oil
1/2 cup mayo
1/4 cup sour cream
2 tsp wine vinegar
pinch sugar salt pepper
dill to taste
Toss carrots and garlic in oil and roast at 425 degrees for 20 minutes. Remove garlic and roast carrots 20 minutes longer or until tender.
Blend with 1/4 cup water until smooth.
This is good with just about anything that holds a dip.
Wednesday, August 8, 2007
Puffed Wheat
I haven't posted for a while, not because I haven't been cooking, but because I never feel much like cooking during the long hot days of summer. We made an amazing fresh pesto pasta salad for supper last week, the sisters and I (thanks to Yvonne's generous plantings of basil) and I think it was my favourite meal of the summer, so far.
We've been on a bit of a puffed wheat binge these days. I've discovered that you can make puffed wheat squares with canola oil instead of margarine or butter, thereby making them completely free of saturated fats.
I thought that was cool. What got me on the puffed wheat kick was a little place close to my house that makes the puffed wheat recipe with millet. Oh my, one does feel virtuous eating millet, even if it is sweetened up with gobs of sugar.
Anyway, here's the recipe:
1/2 cup corn syrup or honey
1/2 cup brown sugar
1/3 cup canola oil
1-2 tbsp cocoa powder
1 tsp vanilla
Bring to a boil and then boil for one minute, stirring frequently. Pour over 8 cups of puffed wheat and stir. Press into a greased 7x12 inch pan.
Substitutions:
If you want to stay away from cocoa, substitute a few tablespoons of molasses for the corn syrup or honey. These are delicous with dried fruit and nuts. Just decrease the amount of puffed wheat or millet that you use and add the equivalent amount of extras.
We've been on a bit of a puffed wheat binge these days. I've discovered that you can make puffed wheat squares with canola oil instead of margarine or butter, thereby making them completely free of saturated fats.
I thought that was cool. What got me on the puffed wheat kick was a little place close to my house that makes the puffed wheat recipe with millet. Oh my, one does feel virtuous eating millet, even if it is sweetened up with gobs of sugar.
Anyway, here's the recipe:
1/2 cup corn syrup or honey
1/2 cup brown sugar
1/3 cup canola oil
1-2 tbsp cocoa powder
1 tsp vanilla
Bring to a boil and then boil for one minute, stirring frequently. Pour over 8 cups of puffed wheat and stir. Press into a greased 7x12 inch pan.
Substitutions:
If you want to stay away from cocoa, substitute a few tablespoons of molasses for the corn syrup or honey. These are delicous with dried fruit and nuts. Just decrease the amount of puffed wheat or millet that you use and add the equivalent amount of extras.
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