Stat Counter

Thursday, July 22, 2010

A farewell dinner



Glenn's sister and her two kids have been visiting us from Fort St. John. The house has been rumbling with giggles, brilliant ideas of fancy and the occasion tear. Cousins play as enthusiastically as friends but with the added element of blood and genetics.

When they see each other, they pick up where they last left off; the emotions and the play are just as intense and just as unrestrained. Our kids are half Chinese and dark haired; their cousins are blond and blue eyed; they live 1200 kms apart and see each other once a year, and yet their lives connect through the ties of family and history.

Food also brings people together. It helps if the food is delicious but it's really the words and the sentiments shared over a table of food that grounds us all.

Jenn and the kids are leaving for the long drive back home tomorrow; we ate together and feasted on the bonds that connect us. Tomorrow we say good-bye but the meal will feed us until we see each other again.

Menu:

Salade Nicoise
Verdict: don't mess with Julia



Sage Parmesan Shortbread
2 C flour
1 C butter
1/2 C parmesan cheese
20 julienned sage leaves
1 teaspoon salt

Work ingredients together until dough just comes together.
Roll into 1.5 in diameter log within parchment paper.
Chill for 30 minutes until firm.
Slice into 1/4 inch cookies and bake at 400 F on parchment for about 15 min or until golden brown.

Verdict: holy yumminess...melt in your mouth butteriness in a little bite.

Roasted Peppers and Carmelized Onion Galette
(adapted from Smitten Kitchen's galette recipe)

Do not touch the recipe for the pastry! It is easy to put together, light and flaky and not as obscenely fatty as puff pastry.

For the fillings, I used what I had on hand; I think the key is to ensure that your filling does not have any extra moisture which will render the pastry a soppy mess. Roasted or marinated vegetables work particularly well.

Roast one red and one yellow sweet pepper over a gas flame until blackened.
Sweat in covered bowl then remove blackened skin.
Remove seeds and white membrane and slice thinly.
Marinate overnight with 1/2 sliced red onion, 1/4 C oil, 1/4 C red wine vinegar (great as a filling for sandwiches or wraps with hummus)
Gently fry one sliced onion in 1 tablespoon of oil over medium heat for about 15 minutes until golden and carmelized.
Roll out dough to 13 inch round.
Spread carmelized onions, leaving a 2 inch perimeter.
Top with peppers, sans marinade.
Top with feta cheese.
Fold outside edge over filling, leaving the centre open
Brush pastry with egg wash.
Bake at 375 F for 30 minutes or until golden brown

Verdict: this was a hit with the family; I'd chiffonade some basil and sprinkle on top right before serving for that fresh-in-mouth feel. The richness of the pastry and the unctuousness of the filling makes this an unapologetic vegetarian meal that even the most unabashed carnivore will appreciate.

Roasted Potato and Spinach Galette
Dough prep as above...don't mess with this one!
Slice new potatoes 1/4 in thick; toss with oil and 10 sage leaves, chiffonade.
Bake 375 F for about 20 minutes until golden brown
Squeeze all the juice from a package of defrosted chopped spinach.
Spread spinach onto rolled out dough, leaving a 2 in perimeter
Top with Parmesan cheese and then potato rounds, top with more parm.
Fold edge of dough over filling, leaving centre opened.
Brush dough with egg wash.
Bake at 375 F for about 30 minutes until golden brown.

Verdict: a robust and delicious galette filling - hide the spinach under the potato for some iron incognito for the kidlets.
Verdict II:  I've made this several times now and this combo is a winner too:  roasted potato, sundried tomatoes, caramelized onions, blue cheese, zucchini, topped with a light sprinkling of cheddar or mozza.

Peanut Butter Hoisin Noodle Salad

Cook 1 package of thick noodles or linguini according to package instructions - I found Farkay Noodles at Thrifty's that have a hearty al dente. Drain and rinse with cold water.
Saute some minced garlic; turn off heat.  Add equal parts  peanut butter and hoisin.
Add 1/2 part seasoned rice wine vinegar, and a bit of sesame seed oil (take it easy here; a little goes a long way).
Add enough warm water to reach a dressing consistency (add chili sauce if you like it hot)
Mix noodles with enough dressing to cover - if the dressing is too thick, add some more vinegar. Fingers are made for tossing. This can be made ahead.
Top with julienned vegetables that are in season and on hand.
Drizzle with more dressing before serving and garnish with black sesame seeds or peanuts or fried onions or almonds...you get the picture.

Verdict: a old standby with all the ingredients of a salad roll; julienned carrots, cucumbers, peppers, cilantro and thinly sliced green onions would have been awesome here I think.

2 comments:

  1. It should be a farewell dinner and a hello dinner since this is your first meal posting! It was a fantastic meal! What has stuck with me is the sage Parmesan shortbread (possibly because I was treated to another batch). Not a cookie, not a cracker - a prefect little savory treat. - Glenn

    ReplyDelete
  2. i think you made me hungry again

    ReplyDelete