Author: David

Inspiration for menus come from different places.  At times we have a dish that we want to try and then match up other courses to go with it.  Sometimes the weather just puts us in a mood, for comfort food, or a particular cuisine. At times it is a challenge that we are given, often by dislikes or allergies.  This week we were inspired by 3 things….  good ingredients, comfort food, and a lot of leftovers.

We have a couple of important dinners coming up and are planning the menus, so we took a trip to the St Lawrence Market, to source some of the ingredients. When passing one of our favorite butchers, Shawn asked “did you see that nice rack?”  For once we were thinking the same thing.  Beautiful Ontario lamb (I know what you were thinking).  That lead us to other areas of the market to pickup fresh produce and of course a snack. I can’t wait to come back when more of the local produce is ready. read more

Veal tenderloin with brandied peppercorn, cream sauce.

This week, as we work towards our next project with Pax Christi (Mahler’s Symphony #2), and with all of life’s busyness, we still take time to break bread with friends.  This week we have invited our dear friend Brian, to join our trio. And that means an eggless meal. We do love a challenge, so off we go.

The mighty Enzo greeted our guests, and Brian brought us a special gift, his last bottle of Trius 2012 red, with Cab Sauv, Cab franc and Merlot grapes.  This special wine deserved a special meal.  Shawn wanted do a lasagna, but our issue was to find eggless lasagna noodles.  Some did not list eggs, in the ingredients, but none were labelled eggless, so when in doubt, make your own.  Since we were working in our tiny kitchen, hand cranking was not an option (although hand cranking pasta is therapeutic for me). Luckily we have a powered version.  Thanks to Mario Batali, for his eggless saffron pasta recipe. read more

Ingredients for Curried Roasted Squash Soup

In a frenzy of activity, and a forest of topiaries, for the upcoming gala and the end of a record cold February, we are turning again to warming, stick to your ribs fare. We had not really come up with a plan, and we were up at the cottage, so off we went to the market, to see what was on offer.  They did not have celery root, nor chestnuts, but strangely they did have duck breasts!!!  This started us on our way to a menu plan.  Now I love crispy duck skin…. It is the main reason I eat duck, so when I saw Shawn merrily removing the skins, I was nonplussed.  Oh ye of little faith.  I know that “it will all turn out all right in the end…..  If it is not alright, it is not the end.”  So onward and southward to Monday Night Dining. read more