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2009/6/28 Happy Birthday, Cathy: Stone Soup Salad And out tradition of celebrating growing older and wiser together continues as I have the privilege every year of hosting Cathy’s Birthday. I cannot remember how many years ago this started, or how it evolved that she and I always do one another’s Birthdays, but it has been many years. My first one was hosted by Marie in 1992. I remember that distinctly because I hadn’t celebrated my own birthday since I was 8 - with a party, anyway. So, through the years we have celebrated some 30ths, some 40ths, some 50ths, and some 60ths. We are a diverse, but close knit little group and we have evolved through the years. The hostess provides the main part of the main course. Everyone else brings a part of the meal. When we were younger, and our children were younger, we would just have a potluck and everything would work out. It didn’t really matter, anyway, as the children had to be fed, and so usually this was a later in the evening affair and not thought of as a meal. However, it very soon became the meal as it was clear there was always such a display of culinary delights that everyone didn’t eat all day to ensure the possibility of tasting it all. Now, we plan it. Appetizer, soup or salad or both, the veggies and whatever else with the main, and the dessert. I think it is just a coincidence that everyone in the group has always been on the cutting edge of what is happening foodwise and most are adventurous cooks. So, it is always a great experience to learn and share from one another and to get together to chat up a storm and laugh the night away.
  I made the Meatball Lollipops with the Coconut Peanut Dipping Sauce for the early arrivals, and Dalene brought the sure-to-please-all Spinach Dip in the round loaf. Her recipe is the best I have had. I will have to get her to share it with us!
  Angie brought the “Stone Soup Salad”. What is that? Well, she brought a big and beautiful variety of immaculately cleaned leaves from her garden. Then she asked if I had ingredients for the dressing. I asked her what she brought to go onto the salad. She giggled her addictive sly little giggle and answered, “nothing” in between her titters. Hmmm. Ok. I will make the dressing, and I have a purple onion. So, out came the purple onion and then Janet B arrived with a red pepper and a bag of caramelized pecans. Angie was elated. Apparently she and Janet had spoken on the phone about the salad, and everything Janet suggested to add to it, Angie didn’t have. So, Janet brought some ingredients for Angie to add to the salad. So, the red pepper was sliced up with the onion. Oh, I also have some cherry tomatoes. In they went.
Then the dressing:
all whizzed through my Thermomix, and voila: Stone Soup Salad! Everyone raved, so it must have been delish. Fairytales do come true.
After all arrived with a flurry of hugs and kisses and chatter, we sat in the dining room to toast the Birthday Girl and to eat the most amazing soup I have had in ages: a Pear and Watercress Soup that Janet H brought. I have asked her for the recipe and will make it and post it later. It is divine!
 Then came the main: Salmon Mouse with Mango Sauce, Coconut Rice, and Steamed Vegetables with the Stone Soup Salad.
 As this is a Food Blog, I am focusing on the food, but it is the friendships that are the main attraction of these special evenings.
      There is Angie, the brilliant creator of the "Stone Soup Salad"! XOXOXOXOX!!
  The dessert was not a Birthday Cake. Instead, I attempted Panna Cotta. Not successful. So, I did it again and decided to leave out the mould and just poured it over the berries instead. Another “to do” still on my list of Yet to Accomplish.
 How blessed I am to have such amazing friendships. How blessed I am to share in the lives of each of these valiant women. How blessed I am to have a friend like Cathy. She gives me her time, her expertise, and whatever it is I need or ask - unwaveringly - without a second to think about whether she can or not. She just does. So, Happy, Happy Birthday my dear friend. Thank you for enriching my life.
 Berries on the Prairies: Mini Tarts! Raspberries are my favourite fruit. They are truly the jewels of the harvest. The only thing on Earth better than a sweet tart sun-hot raspberry exploding flavour into my mouth is a cool raspberry, exquisitely refreshing, on a hot summer day. So, this simple little idea comes from two places: my grandma and her fresh spring strawberry gelatine pie, and the perfect little chocolate cups (below) filled with fresh berries at Godiva Chocolates in the Grand Sablon in Brussels when we started our private chocolate tour there a couple of years ago.
 One day I found the little tart shells, and quivered with delight. Then they sat in the cupboard waiting for me to have some time to play. This spring I rolled up a batch of my traditional Christmas shortbread and pushed a little into each little tin while watching a good program on TV. A finicky and timely process unless you are otherwise engaged. I baked them, and stored them for filling later on.
   And yesterday was “later on” as I was hosting Cathy’s Birthday this year. I just mixed up my maternal Grandmother Maude’s little recipe for glaze, but far less: about 2 tablespoons of raspberry Jell-o powder, one tablespoon of sugar, and a teaspoon of corn starch with a half a cup of water. I then brought it to a boil over medium heat until it thickened and came clear. I dipped each berry in it, and carefully placed it back on the tart with a toothpick. Easy peasy, and pretty.
A little buttery crunch with berry tartness. YUM. 2009/6/21 Father Figure’s Father’s Day Treat: Irving Farm’s Bacon, Roasted Corn and Black Bean QuesadillasWell, after a big day at work, Lauren and Ragan’s Father Figure (as they affectionately call him), came stumbling through the door deliriously sleepy. Our good friend was to come over for a bite, so I had the light meal prepared. Not our usual Sunday fare, but not our usual Sunday.
 However, FF slept until 8. Good friend called, and was sleepy, too, so this little snacky Sunday meal perfectly hit the spot. Yesterday, at the farmer’s market, I picked up some of Irving Farm’s Bacon and was surprised to see it was not smoked. It is dry cured, British style with no added water. This package is one pound and is $8.00. Worth every delectable penny. Glad I bought two!
         I asked why not, and the answer was simply, “Because I don’t have a smoker.” No matter. It tastes like candy. Oh, my goodness is it ever yummers, and I don’t even eat meat! Can you see the crispy bits mixed with the softer bits? I did just a little crispy for added texture.
I had made up the roasted corn and black bean filling a week prior for a soup base (see the soup at the end of the recipe), so it was the perfect opportunity to use what I had stored away in the freezer.
  Add Monterey Jack Cheese, green onions instead of cilantro (Father Figure hates it), and voila!
      Fry on a very lightly oiled pan with a weight on top. I use a brick.
   Garnish with sour cream and salsa. Nutritious, delicious, local and To-Die-For. Well, I may not be so modest, but then again, it is the bacon that adds the je ne sais quoi! Chewy, and richly flavourful and fun.
Roasted Corn and Black Bean Filling
Ingredients:
Procedure:
 I had a lot of the corn and black bean mixture left, so I just put it in my Thermomix with some chicken broth for 90 seconds at speed 7 and then for 10 minutes at 100 C on speed 2. The soup was spectacular. I garnished with some green onions, and some cheese, YUMMERS! Happy Father’s Day George: MY Dad’s Better ‘n YOUR Dad!Do you see that twinkle in his eye? It has been there all of my life. My dad is the biggest tease with the most tender heart.
 He is in his 80th year, to be celebrated in September of this year, so I have celebrated 53 of these special days with him, but do not recall them all. I do know that he is an amazingly talented and hard working man. Mom and he will celebrate their 60th Wedding Anniversary in November 2010. They will both be 80 by then. What a legacy.
Humour is his first gift to me. Tease, laugh, make others smile. Life is good. From the paper boy, to the milk man, to the mail man to my little play mates; he was the tease extraordinaire, eventually earning the nickname “Hot-lips” from one of my adolescent girl friends because he always had a zinger. Still does.
Charity is the second great lesson from my dad. He taught me how to be tender to the animals because “they can’t tell you what they want; they just need gentleness and a lot of love and care”. He taught me to be honest with my friends. I was thirteen, and crying on my bed about a typical adolescent conflict. It really hurt him to see me so upset. He asked what the problem was. I was embarrassed, but told him. He listened. He sat a minute, then he said,” Just go and tell her how you feel. Be honest. Tell the truth. What do you have to lose?” It seemed too simple. It also worked. It took a lot of courage, but my dad gave me that courage though his simple advice. “What did I have to lose?” And, I learned I had so much more to gain. He taught me to help my neighbours and those in need through his example. My dad was always helping everyone in the neighbourhood, and everyone he knew. He still does that right now. He has a single gal living next door, and trips over himself trying to help her fix what breaks, and take care of her yard. He has done that all of his life. I could always count on him to stop everything if I needed him. One phone call, and I knew he would be there. And, one time the phone call came because I had dented his car. He came, he was not angry. He was kind, and taught me so much about understanding, and charity. The charity you give with your heart and with your hands.
Music is the third gift he brought to our home. There is nothing my dad cannot do. And, I really do mean that. Is there a word opposite of the word lazy? That would describe my dad. He taught himself how to play the guitar, the fiddle, the banjo, and many evenings in bed we could hear him strumming a few sad old tunes. I remember him getting up and fiddling with the band at The Elks Club in Red Deer at one party we were all at. I was super impressed! That’s my dad! He was good. Later in life, he taught himself how to play the organ and the piano. He made sure my sister and I got lessons. I am glad I took them. I wish I had his gift for singing. He can sing beautifully. I croak, but LOVE to sing!
The value of hard work is next. Only in the last five years have I seen him sit idle, and then, only part of some days. Even now, there is not a day he lives without a project he is working on. This spring, he and mom cleaned out their entire back yard on their own; he redid the window linings on the outside of the front of the house; they cleaned out the entire garage, and refinished the garage floor on their own. Phew! It makes me tired thinking of it. It is hard for him to ask for help, or even accept it. This is a little sad, as he definitely knows how good it feels to help others. It is still something he struggles with. Every now and then he will call and ask, or accept an offer. We get so excited when we can contribute!
When he doesn't know how to do something, he finds out, and does it himself. He has wired an entire basement, plumbed many a toilet, built grandfather clocks, and roll top desks from scratch. He is extremely artistic and has many of his drawings on the wall of the family home. So, the next lesson: believe in yourself. You can do anything if you try. I have learned that to be true. This is also one of the lessons from my mother, so I got the double whammy here. Both parents were so strong about teaching me to believe in myself, and my personal abilities and encouraged me to have the courage to do what was right and what needed to be done.
Independence was another gift from him. Get a job. Save your money. Plan your life. Set goals. He did it all. It was my mom who took me to a friend of hers when I was 14 to get a job. I wasn’t too happy about it, but I learned a lot, and saved my money. I definitely understood the value of hard work. Both of my parents are insatiable when it comes to hard work. I definitely became independent. My mother was also a good role model for me in that area, and my dad was a great supporter of her career successes. That has served me well all of my life as a woman in the “cross-over” generation: raised in the era where your husband will take care of you. I value the building projects we have tackled together. He expected me to know how to take care of a car if I was going to drive one, taught me how, and made me do it. I loved how he taught me to drive a standard. He explained it, handed me the keys, and out I went. I managed after a few blocks to catch on. And, he let me.
And lastly, the importance of being generous. My dad has been an extremely loving and generous father all of his life. I have lived a dream in middle class Canada. We had camping trips to the mountains, family holidays, summer camps, pets, a fantastic play house, my own car when I turned 16, and a good part of my post secondary education paid for me. I never expected a thing, yet every time I turned around, another generous gift of time, labour, or money from my dad. I can’t count how many times he helped me move. He has felt responsible for his two adult daughters most of his life as we have each been single for a good part of ours. It is the old school man in him, but I know he no longer feels that way for either of us. (Thank God!) And, we all got to live through enough as a family to celebrate many more successes than we ever imagined possible.
Breakfast is his favourite meal. He is still an early riser. We rarely have dinner celebrations anymore. This time it was The Hotel Macdonald because it was also my daughter’s birthday today, and her fellow’s birthday next week. So, yes, we had a lot to celebrate. A lot of laughs, great food, and a wonderful family. What more could one ask?
 Definitely missing Lauren! Also, Judy’s son and his fiancé: Denver and Sara.  Is there a smarter looking couple than this? No there is not! Happy Father’s Day, Dad! …and here’s to MANY MORE! XO
2009/6/14 Nutritious School Lunch Program: Meatball Lollipops with Coconut Dipping Sauce, Asian Salad, and Oven Roasted Root Vegetable Fries Does that not look YUMMY? This is my first year of teaching Foods with Edmonton Public Schools. What fun! One of my first goals was to promote nutritious eating, and to teach my students how to cook nutritious food. Why? Come on in to any school from Junior High (Middle School) to High School, and you will find our students drinking pop and eating chips at 7 a.m.. Our garbage cans are full of half eaten lunches packed by well-meaning parents. Fresh fruit is the biggest throw away. The new found independence of our young has them crowded around the corner stores at noon hour buying junk to eat. BUT, I have noticed a more shocking change over my almost three decades of teaching. Most families no longer pack their children lunch. They give them money, or nothing, and let them fend for themselves. Clearly, there is no concern for what they will eat, or whether they will eat, by a vast majority of our middle school student parent population.
Once I got my feet on the ground after taking on this new assignment, I had this most amazing group of young people truly interested in cooking and loving it. They were “The Catering Club”. The first meal we catered was to the staff. It was so much fun for the students to come in after school, and just cook. Lots of laughs. Lots of friendships built. Lots of knowledge acquired through our conversations about food and eating. We did several small projects through the majority of the year, but in March, after a minimal amount of research and course taking, we became the first school in Edmonton Public Schools to receive an Official Licence from the Alberta Board of Health that gave me permission to cook nutritious lunches for our school with my students! There isn’t even a licence like this in any of our high schools. Yes, it was a bit of an effort, but not too much. I do have my Food Safety Course, and most definitely have taught and trained my students about the importance of safety and hygiene in a food preparation environment. So, yeah! It was full steam ahead, and I started with Friday lunches.
This one I am sharing today will be the first of many I will share, but there will be no more shared until the fall, and the new school year. This was the last nutritious lunch prepared by our Catering Club, and our Foods students for this school year, and it was a great success. S0 many students came back to get the recipes from me. So many learned so much through this process.
First, the Catering Club made the meatballs with me after school on Wednesday. I froze them. Then on Thursday, the last foods class in the afternoon peeled and sliced all of the root vegetables. One group did carrots, another the sweet potatoes, another the yams and two others the white potatoes. They were all then put in huge bowls, covered with water, and refrigerated.
The following day, my grade 7 class prepped the vegetables for the salad. Some helped me with the egg omelette rolls. The grade 8 class, next, finished the prep for the vegetables for the salad, and drained the root vegetables and got them ready to roast. They also made the salad dressing. When we put all of the salad ingredients together at the end of the class, there was not a student who wasn’t impressed by their accomplishment, and curious about all of the ingredients in the salad. I always give samples to my “chefs”. I have those little paper cups, and whoever wants a taste can have one. Almost everyone asks for a sample. This salad was rated at an “8” out of 10 by the majority of the students in all of my classes who sampled it. They must taste it. They made it! And if they like it, they tell everyone buying a lunch that day how good it is. I try to get a lot of students sampling the food.
The grade 9 class followed. We seasoned the root vegetables, and kept them separate on their cookie sheets, and piled them into our 5 ovens. The meatballs were taken out of the freezer, and three of the kitchens fried them, then they were placed on cookie sheets and went into the oven to finish cooking. The class then got out the forty plates we had planned for, and the napkins and the forks. They got out the garnish that the Catering Club had done, and they also made the Coconut Dipping Sauce, and plated it. When the forth morning class came, everything was ready to go. They “got to” clean up the kitchens, and I had a little written assignment for them. Then it was delivery time. Most students love to deliver
 Not bad for a school lunch, eh? The Meatball Lollipops are so delicious with the Coconut Peanut Dipping Sauce, and the Oven Roasted Root Vegetables are a frequent request. I usually throw an asparagus spear on top, or something similar to give the students a little adventure on their plate. Today, the adventure was the salad. It had “foreign” bamboo shoots, vermicelli noodles and reconstituted mushrooms which would be enough to contend with for most of our hungry ones.
 I think it is the mint in the Coconut Peanut Dipping Sauce that makes it sparkle. Teachers have always ordered ahead, but lately, students have started ordering ahead, too. (I only make forty lunches to sell.) This is catching on! The fourth block class delivers the lunches from 12 to 12:16 (our noon hour bell time) to those that have pre-ordered. This gets the word out. The lunch smells good. The lunch looks good. "I want that lunch."" Today, I will buy a nutritious lunch." With the lunches now being delivered to students just before the bell, the interest in the food is peeking. Students having the courage to buy these lunches empowers other students. Students are really, really picky eaters for a variety of reasons. Their friends are watching, and if someone eats and likes something that another thinks is, “Gross!” it is really embarrassing, and almost humiliating to that student. Eating what you like and want to eat takes a great deal of courage in a middle school at lunch.
 On nutritious lunch days we only sell food that is nutritious at our school store. Everything else is put away. Even the sandwiches. I have to break even, so this is my day to sell unprocessed food to ignite interest in healthy eating. Next year, it is my goal that there be no junk food sold at our store, and very little processed food. They will eat what we have if they are hungry, and will enjoy it if they try it.
I TRY to have choices for student appetites and budgets. We have a lot of vegetarians at our school, so, this day I offered:
 There was a considerable amount of salad left. This is the third time I have made a salad, and two times there was too much left over.
 Are you aware that most families no longer cook dinner meals? Well, they “cook”, but this new generation’s definition of cooking is to buy a meal from Costco, and “heat” it for dinner. I confess, there are a LOT of really delicious ready made meals out there. As a matter of fact, too many. And, though they are delicious, they are FAR from nutritious. I could go on, and have, here. The point is, even many woman from my generation have gone to the dark side. One of my friends phoned me not too long ago for a good appetizer recipe. I was sharing ideas with her on the phone, and she really liked this very idea: meatball lollipops. When I told her I would e-mail her the recipe, she exclaimed (rather defiantly), “Are you kidding me? I am not going to make them? I’ll just pick up the sticks and the meatballs and a jar of jelly for dipping sauce!” Why had I just spent the last twenty minutes discussing appetizer recipes with her? I should have just said, “Go to Costco.” But, I cannot say that. I am vehemently committed to teach this new generation of students completely saturated in instant gratification that there are things in life worth waiting for. This is the first generation that will die before their parents. They, and their parents, need to wake up and understand how critically vital it is to the survival of their children that they cook healthy food so their children can eat healthy food to build healthy bones, teeth and tissue. Not many cook any more. Really cook. Have you noticed that? Start conversations with people you work with. Watch what they are bringing or eating for lunch.
 Vietnamese Turkey Meatball Lollipops Makes about 35 meat balls Ingredients § 500 grams ground turkey § 3 green onions, sliced sleeping style § 2 cloves of garlic, crushed § 1 T cilantro leaves, sliced § 1 T fish sauce § 1 t grated ginger § ½ t pepper § ½ t sugar § ¼ t cinnamon § ¼ t sambal oelek § 2 T flour Instructions 1. Mix all of the above ingredients together. 2. Freeze until needed. 3. Thaw. 4. Fry, browning carefully, and well on two sides (top and bottom) 5. Keep warm until ready to serve and then insert a lollipop stick in each one Serve with dipping sauce.
Dipping Sauce Ingredients Makes 8 ¼ c servings § 3/4 c unsalted, roasted peanuts, chopped § 3 T smooth peanut butter § 3 clove garlic § 3 T minced mint leaves § 1 ½ t sambal oelek § 1 ½ 1 t sugar § 1 c coconut milk Instructions 1. Mix all of the above ingredients together. 2. Place in ¼ c containers and serve each with three lollipops Crunchy Vegetable Noodle Salad Ingredients Serves 8 § 2 eggs, slightly beaten § 1 t water § 2 t peanut oil § 50 g vermicelli noodles § 120 g carrot § 150 g snow peas, sliced § 130 g cucumber, sliced § 200 g red pepper, sliced § 150 g green pepper, sliced § 230 g canned water chestnuts, drained and sliced § ¼ c fresh cilantro leaves § 2 t sesame seeds, toasted Instructions 1. Prepare all vegetables above, as required 2. Combine eggs and water in bowl 3. Heat ½ oil in omelet pan 4. Pour in ½ egg mixture; tilt pan to cover base of pan with egg mixture 5. Cook until set; remove, cool 6. Repeat with remaining egg mixture 7. Roll omelets tightly; slice thinly 8. Place noodles in heatproof bowl 9. Cover with boiling water and let stand 5 minutes 10. Drain, and cut with scissors into reasonable strands 11. Peel carrot, and then continue peeling long thin strips off of the carrot for the salad 12. Combine carrot strips with remaining vegetables, noodles, chestnuts, and cilantro 13. Add dressing and mix well 14. Top with sliced omelets and sesame seeds SERVE Dressing Ingredients § 3 cloves garlic, crushed § 2 t sugar § ¼ c lime juice § 1 T sesame oil § 2 t fish sauce § 1 T soy sauce § 2 T rice vinegar § 1 T Hoisin sauce Instructions Combine all ingredients together and serve over salad. So, this is one baby step, and I FEEL GOOD! Do you hear the music and me dancing to it?
Yeah! I feel good!
La-la-la-la! Cha-Cha-Cha!
 2009/6/12 Slow Food Edmonton’s Event Spectacular: Indulgence 2009 “The Quintessential Taste of Alberta”I just got home from the best food tasting extravaganza I have ever been to anywhere! Imagine yourself walking into a large spacious ballroom (Delta Hotel Edmonton South) and finding the best restaurants in the city showcasing the best produce in the province thoughtfully pared with Canadian wines and local beer all for just $60.00!
I know! And, then know that the entire $60.00 goes to the Junior League of Edmonton. All of the farms and ranches donated their goods. All of the restaurants, or chefs, donated their time and expertise. The libations were donated, as well. Indulgence 2009 is absolutely Edmonton’s best kept secret! (Above is one of the owners of Culina who was passing the yummy lamb koftas and enjoying the crowd.) Take a look at the generous and delectable platings. There were seventeen samplings, and yes, we sampled every one of them! YUMMERS!
First, the Waskwei Venison Cassoulet and the Shepherd’s Pie with Wagyu Beef by the Red Ox Inn and Lux Steakhouse and Bar, respectively. I usually do not care for venison, but this is farm raised, and very special. (…so was the polenta!) The Shepherd’s Pie was innovative, and very flavourful.
To say that I did not care for the beautifully plated lamb would be an understatement. I didn’t take notes, and the information about the producer of the meat was confusing, but I did ask her for a card, as she was there. She told me she didn’t bring any because she only sold her lamb to restaurants so I need not bother to gather it up. I have since found out she was Lori Menshik from Full Course Strategies. Whatever she feeds her lamb is what I do not like. It was exceptionally strong and bit me back when I took a taste. Fortunately, the butternut squash puree, and the Beluga lentils were not only eye appealing, but delish! Where do I buy Beluga lentils in Edmonton? That will be my next little project. Characters Fine Dining did the beautiful plate, and accompaniment. The Amberlane Farm Naturally-raised Elk was a stand-out. Flavours Modern Bistro prepared it butter-tender and pared it with Saskatoon berries. It was a generous portion, but still not enough as it was so succulent and full of what I call “prairie flavour”. We all agreed that it was in the running for first place.
Fairwinds Farm Goat Cheese Lobster Mushroom and Leek Tart was made by Cafe de Ville. I do enjoy the Cafe de Ville, but there was not any lobster, mushrooms or leeks in my tart, or Cathy’s (my guest for the evening). The goat cheese was very velvety, rich and lovely, but as my expectations were built up, it was a “little” disappointing. I must be the last person in Edmonton to discover this cheese! It is a keeper. I have to find out where to buy it in Edmonton. I see from their card that they are from Ft. MacLeod. Another pièce de résistance was Spring Creek Ranch’s Natural Beef Flank Steak with a Blistered Gull Valley Tomato and Olive Relish, Heritage Greens, Fourwinds Farms Goat Cheese all on a Corn Tuile. Only Madison’s Grill at The Union Bank Inn could fit all of that into one (supposedly small) serving. It was masterful, hearty and just plain yummy. The flank steak was TEN-DER! Loved the corn tuile. YUM! Another in the running for first place.
Irving’s Farm Berkshire Pork Belly with Truffled Apple Salad by The Bothy Wine and Whiskey Bar was stellar! Is there anything better than pork belly, really? …and nothing is better than the pork belly from the rare and succulent Berkshire Boar. I understand the chef cooked the pork belly for over nine hours. However long, it was definitely full of tender loving care! The Turkey Tonnato by The Blue Pear was made with Arianna's Farm Fresh Turkey with Tuna Anchovy Mayonnaise, Capers and Parsley. Arianna's Farm Fresh Turkey are the only turkey I buy now. I have seen Andreas, her father, talk to them, and watched them talk back to him! She is a young student with a business. This turkey was poached to perfection and velvet to the tongue.
Greens Eggs and Ham Duck Leg Confit with Baby White Almond Potatoes on Micro Sprouts in a Basil Aioli was by the Hotel MacDonald. Every bit of that is from Greens Eggs and Ham! This was, for me, the quintessential “Taste of Alberta” all in one perfect bite. Another one in the running for first place. Everything GH&H has is sold every Saturday morning at the City Market. Carmen Creek Bison Sliders with Red Onion Confit and Gorgonzola Cheese by Botanical, Delta Edmonton South were really, really tasty. The flavour combination was a happy surprise! This little appy was a meal unto itself.
Then there was the Mexican Chicken Pibil with a Black Bean puree accompanied by a Citrus Onion Salsa (hot, or really hot) created by Mexico Lindo and provided by Full Course Strategies. I chose the hot. The Pibil was deadly delicious. I would have liked a mild salsa, as the flavours appeared so refreshing, but I wasn’t sure as the burn took over and initiated an uninvited hot flash. Whew! Just thinking of it makes me sweat. The Suede Lounge did a spectacular plate with the Braised Alpaca with Chimichurri from the Alberta Livestock Producers Co-op.
Four Whistle Farms Lamb Koftas slathered in Eggplant with Creamy Dill Horseradish Sauce by Culina Highlands were my kind of lamb! These were TO DIE FOR. As well, they had them on platters and were serving you so you didn’t have to line up. Fun, and smart. Mo-Na Wild Mushroom Soup Shots by D’Lish Meal Assembly was a nice change of pace. The soup was intense, earthy, and luxurious; lip smacking, and I “shot” mine back, and smacked!
Hats off to Leva with their creative floral Fresh Petal Sorbet with Black Pansy Syrup from Inspired Market Gardens. Me thinks it was an ice cream, not a sorbet, but the room had become so warm that the frozen treat was a delight. It was fun, and I think it would be one of those treats you either like, or don’t. The pansy syrup was pretty, but the flavour was lost in the cream. I need to taste that on its own! I love the idea of it.
Now I didn’t catch the name of the product that The Westin Hotel chef was showcasing. There weren’t any cards, but he showed me a bag of a flax muffin mix made by Highwood Crossing Organic Farm. The presentation, as you can see, was stunning. The muffin was dry on its own, but with the glazed apples and coulis with the sinful cream, how could it not be delish? It was. And the muffin tasted really good, and probably seemed on the dry side only because it was so dense. And, because I was parched, maybe. Thank goodness for the plentiful jugs of iced water scattered about.
Did I tell you that I am a chocoholic? Well, I am. If it is there, I must taste it. I am not the kind that has to eat, and eat, and eat, and eat chocolate. It is far too rich for that. But there is nothing better than a small amount after just about anything. Perfection. I am also quite particular about “my” chocolate. If I am going for the calories, they had better be worth it. Well, I have not had many of Kerstin’s Chocolates, but every one I have had is superb. This was her very generous contribution to the event, and she was also showcasing Lola Canola’s Honey. Do you see the little tongue of chocolate sticking out of the side of the dish? That was a chocolate honey concoction that was so extraordinary I found myself back at the booth asking what it was. The black current jelly under the mousse was sensational. I love cassis and chocolate. I brought my friend Cathy to the even because I wanted to go with someone who would enjoy it as much as I, and because she does so much for me. She is in one of the candid’s below in the pretty orange top enjoying the Alley Kat Brewery Lager. The event was so elegant, yet warm and unpretentious; I was so impressed and had such a wonderful time. As a member of Slow Food Edmonton, a ticket to Indulgence was a must. Every one of the food plates that I have pictured above was accompanied by up to three wine (or beer) choices to sample, as well. I don’t know how people had time to do both, but I can’t drink wine anymore. So sad. It gives me a headache, and I used to love a great glass of wine with a nice meal. I was more of a cocktail drinker in my day, anyway! I did buy some wine, though. Everything that you sampled, you could buy for 10% off that night, and also got a 10% off card for your next visit to Liquor Select!I could not resist the Pinnacle Iced Apple Cider, and the Sparkling Iced Apple Cider. I bought my first iced apple cider when I was in Montreal a couple of summers ago, and the sparking version sent me with credit card in hand to the liquor table. YUM! Enjoy the candids that follow, and remember to buy a ticket for this event next June!
Better yet, join Slow Food Edmonton, and help plan these kind of amazing events! Big hugs to all of the many members who worked on this committee! 2009/6/10 Johnny Appleseed Salad: That Yummy “Something Different” for a Thirtieth Birthday!  Near the beginning of my teaching career, oh, about twenty five years ago, I was invited to lunch at a student’s cabin. I was fortunate enough to teach both sisters, Katie and Kenna, grade one and two. They are now grown adults with families of their own. I still see their little hands curled around their pencils as they each wrote their precious little stories. I still have a little book Katie gave to me that she wrote about me. It ends with, “And, the most important thing about Mrs. Rodgers is that she has the biggest, fluffiest hugs!” Who could top that? You cannot imagine the picture she drew to go with it so many years ago. Such a happy work of art. Yet, it is through this salad that I remember their sweet smiles, and the wonderful parenting of their mother, a frequent volunteer in my Early Childhood classroom.
For lunch, she made this salad, or one very similar. There was no recipe. We raved about it. (There was a second guest.) She said that a friend of hers had it at a restaurant somewhere and came home and figured it out as we ate it that day. This is a substantial salad. It is absolutely scrumptious, with a burst of flavour not expected, or usually found in a salad. It is packed full of fibre and “good for you” tid-bits. You will find that you chew and chew and chew. You will take more than you can actually eat, and you will want to make it another day. So, when asked to bring a salad to Ragan's surprise party for her fellow, this was the one!
Here is the photo recipe with the written version to follow:
    One large carrot, julienned and then diced very small. Two stalks of celery also julienned and then diced very small.
  One half of a small head of purple cabbage sliced, and then diced.
  One cup of raisons, and then, for the dressing, two heaping tablespoons full of mayonnaise.
  One level tablespoon of golden honey. One half a teaspoon of cinnamon, one quarter teaspoon each of cloves, and nutmeg.
    One half cup of raw sunflower seeds, two tablespoons of poppy seed, and one cup of salted and roasted cashews. Yum!
  I store everything like this until just before serving, then I core and dice the apples and add the nuts, seeds, and dressing.
  The colours are so beautiful, and with the seeds, nuts, raisons, fruit and vegetables, this is a full meal in a bowl!
  Johnny Appleseed Salad
Ingredients:
Preparation:
Dressing
Ingredients:
Mix all together and toss into salad, but do not add all. The leaves are to be coated. The salad takes very little dressing. See the typical summer barbeque spread below. But, this one was extra special, as it was Jason's Thirtieth! The trip to Wainwright was long, but it was woth it. The company was warm and welcoming, and the party was great!
HAPPY BIRTHDAY, JASON!
 If you make this salad, send in your feedback! I am certain that my former students and their mother would be very surprised to know how their sharing of this special salad has made them a part of our family every time I serve it.Thank you, Mrs. H, Katie, and Kenna! XO
2009/6/7 An Ode to Summer: Freshly Squeezed Lemonade (Thermomix!)  Last night my husband and I arrived home parched after seeing Van Gogh "Brush With Genius". What better than freshly squeezed lemonade? Ok, some may say martini… but I say, “Thermomix Lemonade!” Absolute perfection in a glass. And, so simple. Two thickly skinned lemons. That is important. One hundred grams of sugar, one litre of water, and about 15 seconds of time.That is it.
First, mill the sugar into a fine dust. The measuring cup holds about 70 grams of sugar, so you will need a little more…. Close the lid and set the machine to lid closed position; pulse on Turbo three times for three seconds each. That was easy!
    Then cut each of the lemons into eighths. See the beautiful thick skin and the luscious bright sparkly citrus flesh?
  Add 500 grams of cold water, then close the lid and set the machine to lid closed position; pulse on Turbo three times for one second each.
  Add 500 more grams of cold water,slip the straining basket into the TM bowl, and pour into an ice filled pitcher! I try to have mine filled with ice and in the freezer for a bit, if I can.
  Hold the straining basket in place! Lovely
  Look at what is left in the TM bowl….
     All together, 12 seconds with the machine, and some chopping and pouring time. There’s no better treat on a warm summer evening, or a hot sizzling afternoon! Can’t beat that! Except seeing Van Gogh earlier in the evening. The lemons become many yellows, and the little image above begs to be drawn, or painted, but is definitely seen through different eyes.
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