Bistro St-Jacques - And I'm Back

As I was transfixed on the warm memories of the past four hours, the drive back from Hull to Westboro tonight was reasonably uneventful. Stopped at an intersection, I eventually received a love-tap honk from the car behind. I was just sitting there waiting for the light to change, so what was all the fuss? Thankfully their noisy nudge woke me from my dreamy state, reminding me that I was actually at a 4-way stop! The inattention was a bit worrisome, I suppose. But I was being held hostage by reminiscence of my night out with the book club gals - the good food, great conversation and the regaling of lively stories of loves, dated wedding plans and party scandals. We have a way of knitting ourselves together in emotional solidarity.

The setting this evening that catalyzed and abetted my mind-fog was none other than Bistro St-Jacques at 51 rue St-Jacques in Hull.

Tonight was my third visit to BSJ in the past 6 months. When I first read about this 'gem' of a place in Ottawa Magazine's Top Ten List for 2010 - Where To Eat Right Now, I knew I had to try it. I was intrigued by Shawna Wagman's 'new secret crush'. How had I not heard of it? Having won me over on the first visit, I like to come back with others when I want a place guaranteed to please an array of palates and also able to suit an occasion of celebration. I happily pick this place knowing that the service here is highly attentive, efficient and most of all, unintrusive. With 9 distracted ladies moving and bobbing tonight, that was no easy feat.

As I re-read Shawna's article, I realized I do agree with her on one major compliment for BSJ. "..its calm, relaxed attitude and generous French classic fare that, in expert hands, will always feel special."

To speak to the power of the group dynamic and the escapism of the place, I felt no temptation to check in with the outside world. It wasn't until we hit the streets to go home that I was reminded of potentially historic events unfolding with our 41st federal election. Perhaps when Shawna says "it’s like being in France without the cost of the flight", I should give credence to her claim.

It is just that kind of place.

[My sins of the evening.]


Amuse bouche. [As well, the warm bread was flowing.]


Market inspired soup - Cauliflower and fennel veloute. [Appetizer special for the evening.]


Warm salad with goat cheese and duck confit. [Appetizer special for the evening.]


Scallops, rock crab and corn salsa, garlic confit, sweet pea and cilantro mousse. [From appetizer menu.]


2009 Alsace, Domaine Marcel Deiss, France [Shared!!]


Amaretto and chocolate marble cheescake with roasted nut crust.



[I stole a taste of my neighbour's dessert.] Star anise crème brûlée with pear, currant coulis, and fresh fruits.



Bistro St-Jacques
51, rue St-Jacques
Gatineau, Quebec
819.420.0189

Lunch
Mon to Fri: 11:30 am - 2:30 pm

Dinner
Mon to Sat: 5 pm - 10 pm

LCBO Food & Drink Magazine - Early Summer Issue 2011

The Early Summer issue of the LCBO's Food & Drink Magazine was released in stores today!!

For those that may have caught a glimpse of the cover on their website recently, I can only assume that you have your own hardcopy in your hot little hands as we speak.

Being a bit of a fact hound, I happen to know that I am exactly 1.7 kms from 3 different outlets. It does seem a bit 'DanBrownesque' that I am in this equidistant triangle. My house is some sort of liquor mecca perhaps? For those that know me, you would agree that it is a bit overzealous coverage for my party needs. But there are times when such closeness serves me well. And today was one of those days. My favourite outlet at Kirkwood and Richmond had empty magazine racks when I dropped in at 9:30 this morning. (The Easter holidays had slowed things up. Perhaps by Noon they said.) This could have been very unsettling, but in my case, I just carried on down the road to option two. And voilà!

The Early Summer issue is my second favourite next to the Holiday edition. It tends to scream new season in a way you can actually trust and believe. The winter fatigue is loosening its hold and we are pushing forth from our stale cocoons much like the buds and blooms around us.

This issue is more than pretty. It is packed with tempting recipes perfect for family time and party time. As I was racing through the pages I was struck by how dead easy so many recipes appear to be. Perfect timing with Mother's Day just weeks away.

I may just refer to this as 'The Lucy Edition' with so many of Ms. Waverman's creations tucked between the pages.

The highlights for me:

• Lemon Roulade with Whipped Cream Limoncello & Lemon Thyme (From What's Fresh for Dinner by Lucy Waverman)
• Fettuccine with Pancetta, Pine Nuts & Arugula Sauce (From Dressing Up with Greens by Marilyn Bentz-Crowley)
• Honeyed Grapefruit Gelée with Orange Blossom Water Syrup & Fresh Fruit (From Blossom Season by Christopher St. Onge)
• Shrimp with Caramel Sauce (From Australia's Regional Cuisine by Lucy Waverman)
• Japanese Chicken Curry (From Global Chicken by Lucy Waverman)
• Creamy Barley Risotto with Asparagus & Porcini (From Meatless Marvels by Michael Fagan)
• Ale Braised Short Ribs (From Opening Weekend by Julia Rogers and Tonia Wilson)
  

I had a good chuckle at The Family Weekend Playlist. Rick Shurman and Earl Torno included some oldie goldies like When You're In Love With a Beautiful Woman by Dr. Hook and Let Your Love Flow by The Bellamy Brothers. Family Weekend Playlist? More like Making Family Weekend Playlist! They did include some dock rockers like Sunny Days by Lighthouse, Down On the Corner by Creedence Clearwater Revival and Here Comes the Sun by the Beatles. A great list nonetheless and worth a look. You can purchase it online.

Plan ahead: The Summer issue hits the stores 9 weeks from today on Wednesday, June 29th.

Now time to curl up for a more leisurely browse as I nurse my second Flat White.

Burger Tuesdays Are The Cat's Meow

Hidden in my Twitter 'ticker tape' feed was the weekly tweet I was waiting for!

BlackCatOttawa Tonight's Burger Special: beef burg w/ roasted garlic mayo, melted brie, caramelized onions, roasted jalepenos and bacon. #burgertuesdays

Their Burger Tuesday challenge started early March, pitting Chef Patricia Larkin's weekly creation against the house regular, Richard’s 8oz Angus Burger - Smoked Bacon, Sharp Cheddar, Secret Sauce, Pomme Frites, Pickles & Truffle Mayo.

I was sold! It was time to get off the sidelines and check out this burger competition. I knew the teenager would be game for some action. We went all Switzerland on them though and ordered one of each.

They took their time preparing the meal to make sure every detail was calculated. It was worth the wait. In some ways, our toppings were quite similar, so no surprise that we were both very pleased. They offered medium doneness and it turned out to be the right call for my tastes. Still lots of juicy flavour between that bun.

And let me tell you about that bun. It is not something I would typically be fixated on but hamburger buns can be tricky. You make them too soft and they go to mush before you can get very far into the assault. You engineer it to stand up to the burger's moisture and it may be too chewy. This was a great bun. It held its own and still maintained pillowy, fresh softness. The buns are made especially for the Black Cat Bistro. No source revealed. I loved the bun!

The dish comes with a substantial serving of their frites cooked in peanut oil, elegantly placed in a white ceramic frites holder.



I even loved the blessed pickle.



Whether you are taking the Tuesday burger or the Richard burger, both meals are priced at $20. Some might think that is a bit dear for burger night out, if they have ever ventured to another great burger place nearby called the Hintonburger.

Both are great places and both have their niche. This is a bigger burger at 8 ounces! Plus truffle mayo for the frites. Truffle mayo! A pickle. A fantastically crunchy pickle. GREAT bun. Amped up toppings. Fresh, made in-house country wheat bread with maple butter to hold you over while your order goes to the kitchen. Guaranteed to be sitting. Table service. Regular top ups of fresh ice water. Warmth. Linen napkins. Stainless steel cutlery. Ambiance.

We were pleasantly surprised at how much we enjoyed our 'fast food' experience at BCB. No more sitting on the fence. From our vantage point, Burger Tuesdays are the cat's meow.

Black Cat Bistro
428 Preston Street (at the corner of Norman St.)
Ottawa, Ontario
613.569.9998
website: www.blackcatbistro.ca
Twitter: BlackCatOttawa

Mon to Sat: 5 - 10 pm

Life of Pie's Butter Tart

Seventy-five cents. That's it. Seventy-five cents gets you a butter tart from Life of Pie, 1095 Bank Street in Old Ottawa South.

I take great pride in my own homemade butter tarts, finally perfected after many years of tinkering. As seems to be the Canadian pass time, I still continue my search for the perfect tart beyond my kitchen. No surprise that I might pick one up on my recent stroll through Old Ottawa South.

For me I like a softer flake to my crust but I was glad that their shell was not too thick. The filling was not packed with raisins or nuts; just pure runny goo. A well pitched sweetness, in fact. But I am not a fan of the sugar crystallizing in the bottom of the tart. A problem I once had with my tarts too. More syrup and less sugar helps. Plus cream. They will work to maintain the suspension of all those ingredients of goodness.

For seventy-five cents, I would do it again.




Life of Pie
1095 Bank Street (Old Ottawa South)
Ottawa, Ontario
613.693.1853

Mon to Fri: 8 am - 6 pm
Sat: 8:30 am - 5 pm
Sun: 10 am - 4 pm

Exclusive 'Fennel' Le Creuset at Grace In The Kitchen

Have you always craved a piece of Le Creuset cookware? Are you into the colour 'fennel'? Then make your way to Grace In the Kitchen in Old Ottawa South at 1165 Bank Street. The colour fennel is exclusive in Ottawa to Grace In The Kitchen.

Le Creuset has been around for over 85 years! The enamelled cast iron cookware is recognized around the world as the best. The French Oven is likely the most sought after first piece to own as it is so versatile. Many a stew, chili and coq au vin have been made to perfection in Le Creuset.

Maybe fennel will be all the temptation you need to buy your first piece.

Grace In The Kitchen
1165 Bank Street (Old Ottawa South)
Ottawa, Ontario
613.521.4818

Mon to Sat: 10 am - 6 pm
Sun: 11 am - 5 pm

Farfalle Pasta with a Spicy Rosé Sauce, Pine Nuts, Parma and Pesto

Last night, listening to CBC Radio on the long, dark, lonely drive home, I heard the rebroadcast of a piece done on The Current.

It had this foodie's attention because it was about Ryan Stone, Canada's representative at the Bocuse D'Or competition in January.

The Bocuse D'Or takes place in Lyon, France every other year and is a prestigious world culinary competition.

One of the things that struck me was the level of his preparedness before the event. For his training, his team made the effort to recreate the work environment of the competition space right down to the layout of the kitchen itself, the size of the work surfaces and the positioning of the hard-wired installed equipment. Familiarity would be key to his success. Every surgically executed maneuver was calculated since they were critical to his outcomes and his time on the clock. He brought all of his own serving platters and specialized equipment to the competition.

I understood his strategy. How often in our own kitchen do our moves unfold without fully conscious thought? Our kitchen area just an extension of ourselves. Turning in the work space to the counter behind us. The number of steps to the sink. Our reach from our cutting surface to the cook top.

In a small way I could relate. I had just been in my brother's beautiful new galley kitchen and all those steps were foreign to me just by the configuration alone. My reach to the spices, usually extended me to my right, now had me reaching down in front, two drawers below. The spatula in my drawer to the left was now in a drawer behind me. A different grip and pressure on the garlic press. No familiar Microplane rasp for the cheese. For them, their kitchen is very functional; their steps committed to their subconscious. As a result, many wonderful meals come from this space.

As I took the lead on Saturday evening's pasta dinner, I found I needed to reprogram my kitchen dance moves. At least for that afternoon. Eventually I found my new familiarity. If only for a few hours. Thankfully it is a pure blessing how well we work with each other, like poetry in motion, to pull all the final aspects of the meal together in perfect synchronicity. My occasional awkward moments of two left feet went unnoticed.

At 5:55 pm, like a choreographed dance troupe, we sashayed in unison, with the plated dinner dishes in hand, into a very finely decorated dining room and took our seats. My afternoon in the kitchen was no Bocuse D'Or competition, but it was pleasing to know that in the end, the meal was reasonably stress-free, delivered on time and enjoyed by all.

(By the way, Ryan Stone placed 12th, midway in the pack. First place went to 3 time medal winner, Rasmus Kofoed from Denmark.)


Farfalle Pasta with a Spicy Rosé Sauce, Pine Nuts, Parma and Pesto
Inspired by a book club foodie friend, JK

1 tablespoon olive oil
1 tablespoon butter
5 regular cooking onions, finely diced
3 cloves garlic, minced
28 ounce can whole Italian tomatoes
14 ounce can tomato sauce
1 tablespoon Italian seasoning
1 teaspoon chili flakes
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon finely ground black pepper
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup grated parma reggiano cheese
1/2 cup toasted pine nuts
1 cup table cream
454 gr box of Barilla's Farfalle n° 65 pasta

Garnish:
homemade pesto
grated parma reggiano
toasted pine nuts

Heat olive oil and butter over medium heat. Add diced onions and sauté for 3 or 4 minutes until soft. Stir occasionally and control the heat to make sure they do not brown at all. Add the 3 minced cloves of garlic and continue to sauté for another minute until the fragrance of the garlic is released.

Add the tomatoes and tomato sauce. Briefly cut the tomatoes with the edge of your spatula to release their juices. Add the Italian seasoning, chili flakes, sugar, salt and pepper. Let it simmer very slowly for as much as 3 hours if you can afford that time. The tomatoes should fall apart. Cut them apart again if there still remains larger pieces.

Heat the olive oil and sauté the 6 cloves of garlic for about a minute. Make sure the oil is not too hot and that the garlic does not brown at all. Add to the sauce. Stir. Taste and adjust the seasonings.

Toast the pine nuts. Using a blender, loosely chop about 1/2 cup of the pine nuts. Add to the sauce. Also add 1/2 cup of grated parma reggiano. Stir. Remove 2 cups of the sauce and purée. Add the purée back into the pot. Stir. Taste and adjust the seasonings. Keep the heat on a low simmer. Just before serving, add the cream and stir. Make sure that you do not over heat the sauce once the cream has been added.

Prepare the pasta. I like to use Barilla's Farfalle n° 65 because I like the smaller bow-tie size and they also cook through consistently in about 13 minutes.

Stir a bit of sauce on the pasta and turn gently to coat. Place a serving of pasta in a pasta bowl and cover in sauce. Garnish with a dollop of homemade pesto, toasted pine nuts and grated parma reggiano cheese.

Serves 4 to 6.

Banana Bread with Blueberries and Walnuts

I often store over-ripe bananas in the freezer for later use. The bananas get extra smooshie while they thaw, giving a more even consistency during the mashing process. To me, they also seem more fragrant and flavourful. Our old family recipe for banana bread came from a dear family friend. I often change it up by adding extras. This time it was plump blueberries and lightly toasted walnuts.

The loaf was gifted to my special mother-in-law. She was happy for us to have a taste too.

Having a slice with a light spread of soft butter is pure decadence, considering how rich it is already. The only way to enjoy banana bread is with a good strong cup of tea.

Banana Bread with Blueberries and Walnuts
Inspired by Rita Klimek

1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs, beaten
3 large bananas, mashed
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries, washed and sorted
3/4 cup walnuts, toasted and chopped

Toast walnuts in 350ºF oven for 5 minutes. Chop loosely when cooled.

Cream butter and sugar together. Ensure eggs are at room temperature. (You can put them in a bowl of warm water for 5 minutes if you forget to take them out ahead of time.) Add beaten eggs one at a time.

Mash bananas thoroughly with egg beater or in a blender.

Sift dry ingredients together and fold into batter alternating with mashed bananas. (Four parts flour mixture and 3 parts banana mixture.)

When the 4th part of flour mixture is almost all folded in, add the blueberries and chopped toasted walnuts so they are very lightly covered in flour. This keeps the blueberries and walnuts from sinking to the bottom of the loaf.

Put into a greased and floured loaf pan.

Bake for 45 minutes in a 350ºF. If it still appears moist along the center, cover loosely with foil to avoid further browning and bake for another 10 minutes.

LCBO Food & Drink Magazine - Spring Issue 2011

The Spring issue of the LCBO's Food & Drink Magazine is out!

My local LCBO now opens at 9:30 am and guess who was first in line to snatch up the new glossy?

After the Holiday Issue, this is probably my favourite. Not so much because of the expected great recipes, but for what it represents. The Spring issue gives hope that winter is ending and with it goes all this snow! With a snow fall warning in effect as we speak, I need all the 'uplifting' I can get.

Some inclusions did seem out of place though. I suppose someone at the magazine is VERY keen to move winter along when I find myself reading about wild leeks (ramps) and rhubarb! The Early Summer issue is coming out on April 27 and it struck me that What's Fresh For Dinner by Lucy Waverman may have been better suited for contemplation in 7 weeks time. Where does one find a wild leek in March??? Bless her for getting us juiced up.

I still found plenty of fresh recipes to get me thinking about spring and the brighter days ahead.

• Sweet Pea Risotto Cake with Prosciutto Mascarpone Mousse (From Spring Fling by Christopher St. Onge)
  
• Lobster Thermidor in Parmesan Phyllo Baskets (From Making The Most of Mustard by Marilyn Bentz-Crowley)
  
• Pecan Bourbon Carrot Cake (From Carrots Take The Cake by Monda Rosenberg)
  
• Spring Pea Soup with Toasted Almonds + Savoury Bacon Biscuits with Herb Butter (From Fun Family Brunch by Jennifer MacKenzie and Cobi Ladner)
  
• Almond Oil Cake (From Untried But True by Christopher St. Onge)

I was nervous to see Whoopie Pies tucked into the pages. I hear it is the new cupcake. Yikes! Imagine Whoopie Pie stores popping up like dandelions all around town.

GOOD NEWS: Crate and Barrel's companion store, CB2 is coming to Toronto in the spring to the corner of Bathurst and Queen St. West.

Check out Natalie MacLean's Spring Wine & Cheese article where she pairs Chilean whites with some great cheeses. You will also want to brush up on the solid advice given for Hosting A Wine and Cheese.

The Spring Playlist is again by Rick Shurman and Earl Torno and available for purchase. They appear to have a continued fondness for Diana Krall, which I fully endorse! They included her Isn't This a Lovely Day? and I've Got You Under My Skin. Other favourites for me are Norah Jones, Boz Scaggs, Van Morrison and The Chieftains, and Eric Clapton.

Pick up your copy right away. Let it be your power play for getting out of this long winter alive!

Homemade Edgar-esque Panini

When I couldn't get to Edgar in Hull today for lunch, I ended up making my own Edgar-esque panini to satisfy my appetite:

Art-is-in Boulangerie Dynamite bread (Roasted Garlic and Rosemary) with goat cheese, perfectly ripe avocado slices, roasted red pepper slices, vine-ripe tomato slices, red onion slivers, fresh cilantro leaves, toasted pine nuts and chipotle mayo with chives.

I have had some unforgettable paninis at Edgar and one very similar to this before. As I loaded on the goodies, it was hard to stop. Pine nuts? Perhaps a bit unconventional but it was actually good!

I thought about my hopeful lunch trip to Edgar all morning. I knew I was going to have a panini. I often chose soup. I was imagining the warm, crunchy bread and the oozing flavours all piled in together. There would be cheese of some sort. Vegetables of some sort. And some flavour that kicked. Maybe a protein. Maybe not. Whatever Marysol put together, it would be all Edgar. By 2 o'clock I knew I wasn't going to make it.

Sometimes when you get fixated on an outcome, you miss the so very obvious. It finally dawned on me that I would have Edgar at home. Now I am no Marysol when it comes to her prowess with food stocks, but I was willing to give it a whirl.

This rescue lunch likely would not have been possible except for the fact that the teenager is back in the house for a few months. Our fridge and freezer are well stocked and on the ready for whatever that hungry appetite might throw at them 24/7. His recently gifted panini grill has also amped up what creations might come out of the kitchen.

Thanks to the teenager, here is some of our regular fare that we have on hand:

Freezer

• Art-is-in Boulangerie Dynamite bread pre-cut to panini size and ready for assembly
• Roasted red peppers individually wrapped

Kitchen

• Red onion
• Vine-ripe tomatoes

Fridge

• Goat cheese
• Mayonnaise
  

The ingredients that ended up 'making' the sandwich included leftovers from other cooking experiences over the past week.

We happened to have on hand:

• Toasted pine nuts leftover from last night's dinner party
  
• A number of perfectly ripe avocados
  
• Chipotle peppers and sauce leftover from chili night
• Fresh cilantro leftover from chili night
• Chives leftover from last night's dinner party

Marysol's Edgar was pure inspiration today but there is no fear that my own panini miscellany will stop me from making that drive over the river when I can. My panini was great, but hers are better. And I am willing to succumb to the temptation of her mini treats and that wonderful cup of Cha Yi tea every time.

Ikebana 2011 - Ignite!

An exquisite dinner party is not just defined by its culinary highlights. The details for setting the scene can be very elaborate. Much thought goes into choosing the tablecloth, the dishes, cutlery and glassware. And often the table is decorated with a centrepiece.

The art of Japanese floral design, called Ikebana, would perhaps be your most intricate choice for creating a statement on your dining table.

You can find your inspiration this weekend here in Ottawa. The Ottawa Centennial Chapter No. 120 Ikebana International has partnered again with the Canadian Museum of Nature to showcase their annual spectacle of flowers. The theme this year - "ignite!"

The exhibition started Thursday. It continues through to Sunday and is open daily from 9 am to 5 pm. Entry is free with your regular museum admission.

There are also bilingual workshops running from 10:30 to 1:30 on both Saturday and Sunday. More information can be found on the Chapter's website.

Much of what you will see at the exhibit would be a bit grand for most dining room tables, but "may an ancient art combined with the love of nature ignite a new passion in you!"

Work by Helen Westington (Ohara School)
Sponsored by Tivoli Flowers
[Heliconia, Forsythia, Hawthorn, Cast-iron Plant, Calla]

Work by Wendy Baston (Ohara School)
Sponsored by Green Papaya Classic Thai Cuisine
[Amaryllis, Baby's Breath, Banana, Oncidium, Wild Grape]

Work by Terrence Hodgins (Ohara School)
Sponsored by Mill Street Florist
[Cymbidium, Jack Pine, Bamboo, Dracaena, Dianthus, Snake Plant]

Work by Shinran Mitsugi Kikuchi (Ohara School)
Sponsored by Embassy of Japan
[Heliconia, Bird of Paradise, Honeysuckle, Jack Pine, Wild Grape, Chrysanthemum, Cast-iron Plant]

Work by Mieko Watanabe (Honorary Advisor), Anne Breau, Leonora Duffield, Miki Mitchell, Naoko Yoshida-Moenck (Sogetsu School)
Sponsored by Canadian Museum of Nature
[Corkscrew Willow, Heliconia, Red Ginger, Alstroemeria, Ceriman]

Work by Marie-Eve Coupal (Ohara School)
Sponsored by East Wind (Glebe/Westboro)
[Red Ginger, Anthurium, Pleomele, White Pine, Hemlock]

* Introductory Photo: Work by Françoise Bussière (Sogetsu School)
[Rose, Climbing Bittersweet]

Are They Huevos Rancheros?

This morning once everyone in the house had their hands on a steaming strong flat white coffee, the suggestions for breakfast came out.

• Leftover homemade chili
• Crêpes of some sort
  
• Bacon and eggs. Poached eggs to be more specific. Hollandaise sauce wouldn't be turned down.
  

When you have house guests, it is a rule of good hosting, that everyone gets what they order. But to make it more convenient on the kitchen staff, we teamed up to make everyone's wish come true with one dish.

The crêpes were filled with re-heated chili, topped with a soft poached egg drenched in Hollandaise sauce. The concoction was accompanied with a spoonful of homemade guacamole and a dollop of sour cream. Then a good sprinkle of bacon and chopped fresh cilantro.

Maybe it was not a truly authentic huevos rancheros, but we liked our 'teamy' version!

Have you ever had kitchen 'play' turn into a truly fun dish?

Yellow Pea Soup - The Secret is Savory

Yellow pea soup casts me back to childhood every time I make it. In a family of five children, with a budget consciousness on food, I often wondered why we never seemed to be eating what everyone else was eating. If we were having a broth soup made with old bones, 'they' were having something creamed. If we were eating homemade bread, 'they' were eating Wonder white. This preoccupation of 'not so fancy' meant that I would sometimes miss out on the fact that what I was eating was actually really good!

It seemed to me that this particular soup cost next to nothing to make. I was there when the bag of dry peas was pulled from the grocery store shelf and I saw that the price was a give away compared to everything else. The ham hocks were from our own pig and the carrots from our garden. I do not recall if there were any herbs added to the pot. And for some reason, it felt like making it took all day.

The family pea soup recipe may have been one dish that was full of flavour, but I was fixated on thinking of it as peasant food. Despite its lack of glamour though, it now remains one of my favourite dishes from our time together on the farm.

A recent purchase of 'Bacon Ends' from Lavergne's Western Beef Inc. out on Navan Road was the inspiration I needed to rekindle the past. I wondered if it could serve well as the salty pork portion in a hearty batch of yellow pea soup.

I started early this morning to get the pot going. The recipe I follow now is an elaboration of one I found in Gourmet magazine October 2001.

A very slow simmer brought tenderness to the pork without drying it out. The peas heated gently, softened and thankfully didn't turn to glue. The wafting aromas were rich in the savory.

As the smells permeated through the house, I contemplated if this would be the Friday night dinner or perhaps an impromptu lunch. I have my list of regulars that don't mind the 'emergency' calls to rescue me from bounty.

As lunch time approached, what happened next was just pure serendipity. I had spent the morning cooking but with my head waltzing down memory lane. Out of the blue two of my brothers and an old high school friend stopped in on their way back to Toronto from a mini ski vacation at Mont Tremblant. Like props for my story, they sat at the kitchen bar, soaking up the hearty goodness and reminiscing about food from the 'good old days'. (I didn't realize that my brothers doctored up the legendary 'water' soup with mustard to give it extra zip.)

When I heard the story of Tremblant's $7 soups and $18 sandwiches, it left me wondering about their timing to my kitchen so close to Noon. They feasted on their yellow split pea but I also rustled up frikadellers, open face sandwiches and a panini, doing whatever food artistry the ingredients on hand would allow. Bridgehead's Mayan Fusion was noted as being strong. I was pleased. That's how they like it. The last stash of the almond sweet Zangebak's were moved from the freezer. Another creation at risk of being fossilized in the past. My brothers barely remember them.

And as quickly as they came, they were gone again. Full, fueled and homeward bound.

The cost of the ingredients for a bowl of soup was about 50 cents. The value of the surprise visit? Priceless.

Yellow Split Pea Soup
Inspired by recipe in Gourmet October 2001

1 pound split yellow peas, picked over and thoroughly rinsed
8 cups water
1/2 pound 'Bacon Ends' from Lavergne's
1/4 pound ham ('Cold Cut Ends' from Lavergne's)
3 cooking onions, finely chopped
2 tablespoons unsalted butter
1 medium leek (white and pale green parts only), rinsed thoroughly and chopped finely
2 cooking onions, finely chopped
1 carrot, finely diced
1/2 celery stalk, finely diced
3/4 teaspoon dried savory
1/4 teaspoon dried thyme
1 3/4 teaspoons salt
1/2 teaspoon black pepper
Chopped fresh chives

Pick through peas. Rinse thoroughly.

In a dutch oven combine peas, water, bacon ends and 3 of the onions, finely chopped. Bring to a boil. Then skim off the froth. Reduce the heat and simmer for 1 to 1 1/2 hours. The peas should then be tender. Remove the 'Bacon Ends'. Remove the meat for the fat. Shred the meat and chop larger pieces. Return to the pot. Add ham chunks.

Melt butter in a large skillet or saucepan. Cook leek and remaining 2 onions over moderate heat, stirring, until softened, about 10 minutes. Add leek/onion mixture to soup. Add carrots and celery. Add savory, thyme, salt, and pepper. Simmer for 1 to 1 1/2 hours. Part of the time have the pot partially covered to thicken the soup. Remove the chunks of ham. Dice and return to pot.

Garnish with chives.

Serves 8

Feeding Flowers To My Heart

I think today is my day. All day.

Darling brother and family sent flowers. Nice starter meal! So filling.

My walking buddy, the 'Sinful Sister', put lots of calories in the entrée.

University girlfriend also surprised! Delicious dessert!

Then the wonderful book club gals, with springtime in hand, made sure that the non-stop party really did have food!

I going to burst. My heart is full. So full!

Mrs. Schwartz's Peanut Butter Cookies

I met Mrs. Schwartz when I was 4 years old. She lived across the road and would be our neighbour for 5 years. She was a widow and had three children if I could remember correctly. They were in high school and beyond. Although she had great skin, Mrs. Schwartz had gray hair so I was pretty sure she must be really old. Like a good neighbour, she shared with us her peanut butter cookie recipe. This was something we had never had before. Very North American. It was adopted quickly into our recipe collection. This is the only peanut butter cookie recipe I have ever made. I think that is partly because I don't want to ever forget her.

Now that our teenager has moved on from high school and I am getting a few 'light coloured' strands of hair on my temples, I am beginning to think that Mrs. Schwartz wasn't as old as I first thought she was.

Mrs. Schwartz's Peanut Butter Cookies

1 cup butter, room temperature
1 1/3 cup peanut butter, crunchy preferred
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking soda
3/8 tsp salt

Cream together margarine, peanut butter, brown and white sugar.

Add the eggs one at a time and beat. Add the vanilla.

Sift the dry ingredients together. Fold into the cream batter.



Using a scoop, place the balls of dough onto a cookie sheet covered in parchment paper. Bake at 350ºF for 10 - 11 minutes.



Let cool on cookie sheet for a minute and then move to cooling rack.

Makes approximately 48 to 60 cookies.

Comedian Steve Martin Brings Levity to Canadian Celebrity Chefs Event with Grandmother's Song

The critiques of the first annual Canadian Celebrity Chefs event held last Monday, January 31st at the NAC in Ottawa continue to come out in news outlets and through food blogs this week. The feedback of the event has evoked strong passions as to whether the event was a success or not so much. As well, emotions have run high on who has the clearer vision of that truth.

Some of these volleys reminded me of a shtick done by well-known comedian Steve Martin, in 1977 on his 'Let's Get Small' album. His very sentimental 'Grandmother's Song' is speckled with the kind of loving, good advice that grandmothers like to impart on their descendants as they attempt to shape their malleable characters. All this in hopes that the young ones learn to make good decisions and live to a higher standard.

Although I couldn't find footage of the reverend Steve performing his act, I did find a YouTube clip of a red-headed 'wannabe' doing a pretty good rendition of this piece. A piece I had listened to often in my youth and have pretty much committed to memory. (For what useful, future use, I really don't know.)

I have included the words below so you can sing along with RED. It may be a bit cathartic and I bet you will find that there is a little bit of sage for just about anyone listening!

Although I like to think that Steve Martin is timeless, I know I run a huge risk trying to teleport 33-year-old humour into the present. But a risk I take in the spirit of lightheartedness and levity. Your response might be 'well I guess you had to be there". I say "thank-you Steve".

Before the song, his spoken intro went like this....

"Thank you. You know folks, when I was a kid, I was pretty close to my grandmother and she used to sing a song to me when I was about this high. It always meant something to me and I'd like to do it for you right now because it does have meaning in today's world even . . . all these years, you know those, even during the "hip drug days" you know when everybody was supposed to be so cool and everything had double meanings and this little simple tune would keep coming back to me and I think it kinda guided me through those years and I'd like to do this song for you right now, I think it might have a little meaning for you, so here it goes."



Song Lyrics:

Be courteous, kind and forgiving,
Be gentle and peaceful each day,
Be warm and human and grateful,
And have a good thing to say.

Be thoughtful and trustful and childlike,
Be witty and happy and wise,
Be honest and love all your neighbors,
Be obsequious, purple, and clairvoyant.

Be pompous, obese, and eat cactus,
Be dull, and boring, and omnipresent,
Criticize things you don't know about,
Be oblong and have your knees removed.

Be tasteless, rude, and offensive,
Live in a swamp and be three dimensional,
Put a live chicken in your underwear,
Get all excited and go to a yawning festival.

O.K. everybody!

Be courteous, kind and forgiving,
Be gentle and peaceful each day,
Be warm and human and grateful,
And have a good thing to say.

Be thoughtful and trustful and childlike,
(O.K. everybody on this!)
Be witty and happy and wise,
Be honest and love all your neighbors,
Be obsequious, purple, and clairvoyant.
(Let 'em hear you outside!)

Be pompous, obese, and eat cactus,
(Everybody sing!)
Be dull, and boring, and omnipresent,
Criticize things you don't know about,
Be oblong and have your knees removed.

(Ladies only)
Be tasteless, rude, and offensive,
(Now the men)
Live in a swamp and be three dimensional,
(Everybody)
Put a live chicken in your underwear,
Go into a closet and suck eggs.

Lyrics By:	Steve Martin
Music By:	Steve Martin
Produced By:	William E. McCuen
Released By:	Warner Brothers Records
Published By:	L A Films Music