Garden – Monday Night Dining

First Garden to Table of the Season

October 29, 2020October 29, 2020 David3 Comments

We are finally getting to that time of year, where the bounty from the garden is coming on quickly. What a perfect time to use some of the freshest of produce to create a garden to table menu. We were pleased to have the space for 2 guests this week and still keep reasonable social distancing in place. Our guests this week were Sheila and Andrea, 2 friends that we have been wanting to catch up with. Shawn and I have not seen Sheila since the beginning of lockdown, while Andrea is our partner in our community garden plot. read more

Meatless Italian Monday

September 6, 2020September 6, 2020 David1 Comment

In these times of isolation we have been missing so many people. As we’re allowed to gather in small groups, we are trying to reconnect a little at a time. This week we invited Virginia and Marty to share an Italian inspired meatless Monday dinner.

We met our guests in the yard and brought out the bubbly and a selection of crostini.

One with grilled peaches and another with pea puree and balsamic pearls. a nice start to the night. It was so nice to catch up AND meet someone new. Grilled fruit is a good conversation starter. read more

What we do in between Monday night dinners….

July 20, 2015July 20, 2015 David2 Comments

Sunrise on lake Couchiching

We have been on vacation, so have not had any formal Monday Night Dining moments. But we have been asked, what we do on other nights of the week. I will admit that Friday is take out night, and we usually get food from one of our favorite places. Tuesday is a big cooking night, to make lunches for the week. Wed and Thurs are rehearsal nights, so mostly we grab a lunch from the fridge, but on weekends and holidays, we try shit out. We test recipes, that may or may not show up on this blog. So this post is just going to be a sampling of a few things we are working on.

The first recipe, I want to mention, is from Ted Reader, Planked Cod Cakes Encrusted with Scallops. I am a huge fan of cod cakes ( I think they are in my veins), so changing them from the traditional style, always concerns me. these were amazing!!! Good cod, with a smoky flavour and of course the lovely crust of scallops on top…. That’s good eatin’. We served it with rice and grilled asparagus.

Planked Cod cakes encrusted with scallops

Before our last post, we tested many new Mexican dishes. A few were served, but one that did not make the menu was our homemade chicken tamales. Without someone to show us, we were not sure of the texture that the dough should be. The first attempt was good… the second was much better, but now we know the trick, so next time they should be amazing. The chicken had a nice heat, from toasted chilies and the flavour of the corn husks is so pleasant.

Homemade chicken tamales

One of my absolute favorite times of year is when the garden finally starts to yield up its bounty. We have now had the garden in for about 7 weeks. Mostly we have been having leaf lettuce and spinach. But now we have harvested our first head of romaine and some lovely choggia beets. Below you can see the garden when it was planted vs. now and a couple of dishes we made with our beautiful beets and lettuce so green you can hardly believe it.

Grilled Portabellas with homegrown Caesar Salad

Roasted Choggia Beets

Garden week 1

Now summer is the time for fun. We love summer drinks, and we love setting things on fire. So how about Saganaki with a watermelon keg filled with a vodka/watermelon puree drink. I actually paired the saganaki with Great Lakes Brewery, Pompous Ass EPA, but it’s hard to resist a watermelon full of booze. Amber and Jesse did the watermelon, Shawn seared the cheese and I set the whole thing on fire!!! OPA!!!!

watermelon with tap installed.

Saganaki with toasted French stick and

One of our favourite cuisines is Greek. As a treat on our vacation, we decided to get out the rotisserie. We had spit roasted lamb, with Greek potatoes roasted with tomato and the first swiss chard from our garden sautéed with mustard seeds and lemon. The potatoes are a favorite of ours. The lamb was a perfect medium rare, but the star of the show for me was the swiss chard. The freshness and the greenness of it was amazing. There’s just something about picking something that you grew and serving it within an hour of the harvest.

Spit roasted lamb

Spit Roasted lamb with greek potatoes roasted with tomato and sautéed swiss chard

Greek potatoes roasted with tomato

Sautéed tri-colour swiss chard

Spit roasted lamb

Greek potatoes roasted with tomato

This has just been a little sample of some things we have tried out over the past little while. Some will make it to Monday Night Dining, some will get voted off the island and others will show up in a new form, as we continually tweak our menus. So we sign off, as I watch Mr Quackers and her little ones hanging out on the swim ladder, and a beautiful sunset.

Mr Quackers

Moorish Delights and Hawaiian Nights

September 3, 2014September 3, 2014 David7 Comments

Morroccon Tagine

When planning meals, sometimes we have a theme ingredient, sometimes a region in mind, or sometimes there is a recipe that we have been wanting to try. This week many of these things combined. I have had M’Hanncha on the brain lately (stop laughing). The other weekend we were at the Farmer’s market in Orillia and wandered across the street to Bank’s Antiques. They had a beautiful Moroccan Tagine, with a beautiful patina, but they didn’t have it for long…. This was starting to sound like a theme, if only we could get a Moroccan Octopus to cook. Oh yeah, there is one in the freezer. So the theme this week is Moroccan. We have not cooked Moroccan for at least 10 years and the cookbooks were getting dusty. We left the guest list to Steph, who recently had to take a little day trip and met up with friends up north. As many conversations do, at Weber’s Burgers, the conversation turned to Ukuleles. It turns out that everyone seems to own one these days. This was starting to sound like a jam session for sure, so the guest list included our trio, Julia, Anne, Tom, and a last-minute addition, the stranded NMJ.

We had a long weekend, so the prep and test runs may have gotten a little out of control, but we had so much fun. We started with some bubbly and Moroccan cigars (Goat Cheese, Paprika, Garlic, and Parsley, wrapped in Phyllo Pastry). This time, we baked, instead of frying them.

Morroccan Cigars

Next we had our cool triple-decker plate stand with us, so we built a Mezze course to go on it. Here we also relied on the bounty of our garden for inspiration. Shawn slow roasted tomatoes with cinnamon, Saffron and Orange essence for 3 hours and served them with Lentil salad, flavoured with tomato, turmeric and garlic. The next layer was a roasted red and golden beet salad, with heirloom carrots, tossed with a cumin vinaigrette, with Parsley and Lemon. The lower layer had our “Morocctopus” salad. The Octopus was braised in broth, grilled and served with Arugula, Grilled Peaches and a Balsamic glaze. On the side we served humus made with White Beans and Garlic and homemade Flatbreads.

For our main, we cooked a lovely Lamb Tagine, with chickpeas and Apricots, braised in our new Tagine, served with Saffron infused Couscous.

Lamb Tagine

Lamb Tagine with Couscous

Before dessert a small tour of the newly supplied wine cellar was in order. We now have some interesting choices to work with.

For dessert I finally got to get that M’Hanncha off my brain and onto the plate. M’Hanncha, or “The Snake” is a traditional Moroccan dessert, with an almond paste, made from ground and crushed roasted almonds, Orange Essence, Cinnamon and sugar, wrapped in Phyllo Pastry and formed into a spiral, which is baked. The completed snake is topped with Confectioners Sugar and spokes of cinnamon.

M’Hanncha

The Snake

Forming the Pinwheel

Attaching rolls

Rolling the Phyllo

Preparing Almonds

Now the moment we have been waiting for. Once we worked out whether the Ukuleles should be tuned in C or D, Julia gave a quick lesson in some technique and fingerings and we set off on a ukulele extravaganza, with Steph on Violin, D on harmonica (luckily also in C), and Shawn accompanying on piano and Ugly Stick, I have to say that for people who claim not to be Don Ho, they did an amazing job of recreating several songs…. and I managed to start and end on the same note as everyone, so all is good.

Dinner was a success, but paled in comparison to people letting go of their inhibitions, taking up an oft maligned instrument and proving that with heart, talent, friendship and judicious tuning choices, we can make music that warms the soul (and a little “Cowboy Cowboy Cowboy”).

Harvest Time

August 12, 2014August 13, 2014 David5 Comments

Table

After a wonderful time in Worcester, we are back to reality and having our regular Monday Night Dining nights. Tonight gave us a chance to deprogram and reminisce about our time away, as well as connect with old friends. The garden is yielding up some wonderful produce, so this week we wanted to use that bounty. This week we have our trio, Mary and Bruce, as guests. For a starter, we had fresh made Grissini wrapped in Prosciutto, with cheese, grapes and crisps.

Grissini wrapped in Prosciutto

For the main course, we had chicken skewered on fresh rosemary skewers, potatoes and stuffed peppers and tomatoes (all from our garden). We accompanied this with an amazing charred tomato risotto, with cherry tomatoes from out garden. We also had our best collaboration of the night, Caprese Salad, with yellow tomatoes from Mom’s garden, red tomatoes, from the cottage garden and pesto, made from basil from Steph’s garden. Freshness at its best.

Chichen skewers with rosotto and stuffed peppers.

Chicken skewered on Rosemary

charred tomato risotto

Caprese salad

Just as we were finishing, the rain started, so we moved inside and started our musical selections, Shawn, Steph and Bruce took turns on piano, with Steph accompanying on violin (possibly at the same time as playing piano). We had selections of art songs, Lieder and wonderful selections of Parry’s Judith (which will be performed for the first time ever in North America on May 3rd, by Pax Christi Chorale (shameless plug)). Dessert waited until this true main course was complete. For our dessert we had Chocolate Pots de Creme with fresh raspberries and mint from Steph’s garden, accompanied with Southbrook Framboise. We might have snuck a few Wilkies buttertarts in there too ( they won for best buttertarts in Canada 2 years in a row).

Chocolate Pot de Creme

There may have been rain and wind, but inside was a tribute to fresh produce and more importantly old friends reconnecting in the spirit of friendship and breaking bread.

Cottage Life

July 22, 2014July 22, 2014 DavidLeave a Comment

This Monday we are on vacation at the cottage, so Monday night dinner looked like leftovers from the weekend, for Shawn, Dave and NMJ. Leave it to Shawn to dress up leftovers into something special…

Constructed Salad

We had a constructed salad of Grilled Chicken, Hard boiled Eggs, Grilled Portobello Mushrooms, Potatoes, Grilled Corn off the Cob and the first French Green Beans from the garden, with an oil, Dijon, Lemon Juice and Fresh Tarragon dressing. This was accompanied with a Caesar Salad. Nice work on the leftovers.

Since this is a short post and we just got a new camera, I thought I would add a few pics from around the garden…

Tigridia

Astilbe

New Guinea Impatiens

Garden

Sunflower

First French Beans of the Season

And we got to watch as our first sunflower finally opened.

Sunflower

just starting

almost open

Finally a cool pic of our campfire from Saturday, with one of those Magic Flame packets.

Magic Flames

Our next post should be from Worcester, UK. We are very excited to get our trio back together, with other friends at Diglis Lock Cottage.

Herby Goodness

July 9, 2014July 21, 2014 David2 Comments

Grilled Oysters with Rose Sauce

We are hoping that the menus for Monday Night Dining will be predicted by the bounty of our garden : We have fresh herbs, rainbow carrots and Swiss chard, Roma and Heirloom tomatoes, cute stuff peppers, yellow and green beans as well as mesclun salad, red leaf lettuce and Red Romaine lettuce to guide us on our culinary journey. Steph has also planted an assortment of herbs and fresh vegetables that should make our Monday Night Dinners explode with freshness. Since we are still quite early in the growing season we only have spring salad and fresh herbs to help plan the menu, this week. But then again, we are in the heart of strawberry season in Ontario, so what else do you need. Along with our usual trio, we have invited Jen B and Lisa W. The clouds were looking a bit ominous for the barbeque, but it all cleared up in the end, and although it was 29 degrees, we had a lovely breeze and were able to enjoy the evening outside.

We had stopped by to see our fish guy (www.bluemarlinseafoodmarket.com). He was closed…. While reading his hours, he walked up to the truck and tapped. Turns out he was just heading out, but opened up for us, and he had beautiful fresh oysters. That sold it for us. We started the evening with grilled oysters. One great thing about grilling them, is you don’t have to shuck them. Place the oysters on the grill and when they pop open they are ready to be opened. We loosen the meat and keep them on the cupped side of the shell, with the liquor, and place them back on the grill. The Rose sauce is made, on the other side of the grill and is augmented with fresh rosemary from the garden. We had also whipped up herbed french baguettes, with more garden herbs. Perfect for sopping up the rose sauce.

This course also became the floor show. At first it was just fun to prep this dish on the deck, with our guests in attendance, but now that the thunder had moved off, we replaced it with exploding shellfish!!! Rushing to get the dinner underway, the charcoal had not quite settled into a steady burn, so every time I opened the lid, to remove shells and stir the sauced, which was often, the coals got hotter. Finally the small shellfish that had attached themselves to the oysters built up pressure and BANG!! It’s a bit disconcerting when you are prying oysters open, or spooning rose sauce. *** disclaimer – no oysters were harmed in the exploding shellfish… just cooked and eaten ***

Grilled Oysters with Rose Sauce

Prepped

Oysters on the Grill

Ready to remove shell

Sauced

For the main course, we paid homage to the World Cup and in particular, Argentina with a chicken marinated in fresh herbs, with a chimichurri sauce also made with herbs from our garden. The chicken was butterflied and bricked. This was served with spring salad, from the garden and a mixed tomato and feta salad. Last but not least, we had roasted tomato risotto which was heightened by our home- grown herbs. You cannot believe the sweet aroma that fills the house as they are brought in and prepared.

Prepping chicken

Trying to fit fresh herbs into the dessert was too much of a challenge, especially since I trimmed the mint with the lawn mower. It is however, the height of strawberry season in Ontario, so after a trip to the market… Fraises Margot, which is a Strawberry Mousse, with Chantilly cream, strawberries and pistachios, served with a strawberry coulis. The warm weather was not kind to Margot, but still very tasty and light.

Fraises Margot

Between courses, we had a real treat. Steph had just received a copy of the signed, hand written orchestral score, for Perry’s oratorio Judith!! We will be performing this in the spring at Koerner Hall, with Pax Christi Chorale. There is a tonne of work to be done, to take this score and produce a printed/electronic version. After dinner, we gathered round and sang a few juicy tidbits from Judith. So with old friends and newer, we had a lovely evening, featuring fresh herbs and other bounties of the earth, exploding oysters, animated conversation, wine, singing and companionship.

How do you make your tomato sauce?

June 8, 2014June 22, 2014 David2 Comments

My sister asked “So how do you make your tomato sauce?” Simple question, but instead of the obvious answer, I wanted to stress freshness, so my answer started with “Well in May you prep the soil and plant your tomato plants…” I’m blessed to have a great spot for a little garden, right beside the lake. I also have a backup garden, at my Mom’s house. I’ve seen a huge improvement in produce at the grocery store, especially imported stuff, when items are not is season here. Having said that, there is nothing like picking something, bringing it the 10 feet to the door and using it. There are certain things we grow every year and some things that we switch around. Here is a picture of the garden taken just after it was planted and 3 weeks later.

From right to left, we have Roma tomatoes (for sauce), Early Girl tomatoes, a yellow pear tomato, and a new addition, a Pineapple Heirloom tomato. Next are multicoloured carrots, multicoloured swiss chard and then lettuces. We have red leaf lettuce, romaine, mesclun and spinach.

Just after we weeded the lettuces, this group went past…. I may not get any lettuces this year again.

Just out of the picture are yellow and french green beans. Along the front edge are cute stuff peppers in red and yellow. They only grow the size of apples, so they are supposed to be good for stuffing. Just in the back, along the fence are the herbs.

This year there are chives, Shallots, parsley, tarragon, cilantro, lettuce leaf basil, sage and rosemary. Just behind me are the sunflowers, well the two leafed things we hope will be sunflowers in the future. And finally the picture at the top is a flower garden, but on the right, guarded by St. Francis and the gold gnomes is the rhubarb. So with the garden just outside the front window and the bird feeders attracting all sorts of birds and other creatures, is it any wonder that I love to just sit and read and watch the parade go by….

Ruby Throated Hummingbird

Mergansers

Downy Woodpecker