Category Archives: dinner
If you work in the hospitality business, it’s likely that Monday is your day off. If you work in a small place, it is likely closed on Monday. As a result, Monday becomes our Saturday. (Because when everyone else is enjoying Saturday, we are looking after them in restaurants and hotels and bars…) I am definitely motivated to cook something nice on my Saturday.
So, here I was on Monday, motivated to do a nice dinner at home. Thankfully our local fishmonger is open, so I picked up a nice piece of wild sockeye salmon (I added in a few prawns just for fun.) Local asparagus season has just begun, making it easy to pick a veggie. And we had picked up some buckwheat groats to try recently, so that rounded out the meal. I decided to go with a Mediterranean theme to bring all the elements of the meal together.
I had errands to run in town, so this relatively quick spread was a perfect choice. I wanted to make a rhubarb tart, but that will have to be in another post as traffic was just too busy to leave time for dessert making. I was able to make dinner in 40 minutes, from pulling the salmon out of the fridge to sitting down at the table. Here’s how:
- Cooking buckwheat groats is like any other grain – you boil it in water. Technically it is a seed (did you know it’s in the same family as rhubarb? And it’s gluten free?) Ours only took 15 minutes, and then I seasoned it with some crumbled feta and chopped fresh oregano and chives from the garden.
- I wanted some complexity with the asparagus so I sautéed some onions first. I poached the asparagus in a bit of white wine and then warmed it with the onions and a dash of Aleppo pepper.
- The salmon was seared in a pan and finished in the oven. I marinated it with an Italian herb blend, olive oil and Meyer lemon zest and juice. A good old thermometer to make sure it’s done right and we’re set (“medium”, 137-142F or 58-63C).
Ta da! A fresh start to a new week.
Sundays are for quality time. Time with family and friends, alone time – time to regenerate. That’s what Sunday dinner is all about.
We had the perfect combination of quality and convenience this Sunday. A few slices of slow cooked prime rib reheated to perfection with some twice-cooked baby potatoes made for a decadent dinner with a bit of green salad.
Thankfully I had a wee bit of something meaty in the cellar (you have to love local talent) :
And that’s all. My time was spent offline today. It’s good to check out once in a while. Can we all toast to that?
I work with food and wine. Much of why I do is because it is a passion to share good food and drink with others. I love to see people enjoying time around a table for a meal.
In the summer season much of what I do is helping cater large events, like weddings and corporate appreciation events. This is not a cozy dinner party, unless you can imagine fitting 150 people in your dining room. On top of that, we prepare fresh food on site from scratch and my hubbie (the chef) cooks slow food – southern style BBQ meat.
These events work out to about a 14 hour day, usually. Much of it is outside in the elements, since we live in a piece of Paradise – the Okanagan. Who wouldn’t want to celebrate an event in the summer here?
I don’t tell you all this to make me sound special – my work day in the catering world is a variation on the work day most people spend if they work in the restaurant industry. The irony is, at the end of those work days I don’t feel much like eating or drinking any of the fine food we prepared. I taste of course, all day long, but by the end of service when there is time to eat, I’m tired and just want to wrap up. (I also feel like if I sit down I might not get up again.)
Tomorrow is the first wedding of the season. Today I’ve got my ducks in a row, getting platters ready and double-checking all the little details. I planned out my layers of clothes to wear in our less-spectacular-than-usual spring weather. I have snacks loaded in my bag: a banana, energy bar, nuts and raisins, and lots of water. I’m good to go!
Every occupation has its hazards. I can be grateful that mine are only that my feet hurt, my muscles are tired and I don’t have the energy to eat wonderful food for a day. There is no need to feel sorry for me, that’s for sure. On top of it all, I get to share in the joy of some momentous occasions. That is worth missing a meal in my book. I go to bed knowing that I have helped make great memories.
I was scanning the news this morning and thinking foodie thoughts in a rather stream-of-consciousness fashion. Nothing seemed to stick, it was all random. My brain went with that theme and suddenly I was humming the Arlo Guthrie tune about a pickle…
That was my inspiration today. My commentary on some of the new cooking and eating trends is entirely random, and without any expertise other than my own tastebuds. It’s fun to be adventurous and think outside the box, but when I threw so many random trends together it made me wonder if we aren’t trying too hard to be unusual. But then, comfort food and retro recipes are other popular trends. Anything is possible.
- Brinner – when you miss breakfast, you can have it for dinner! Some of this trend is centered around the concept of putting a poached egg on top of a dish, but there’s something to be said for making more meals acceptable for all those wonderful Sunday brunch dishes 🙂
- Gyros – it’s cooler when your wrap has an ethnic name, isn’t it? The Greek flatbread with flavourful fillings is the new wrapped sandwich craze. Portable food is always cool in today’s world. If only there was an app that would allow telepathic texting while you eat…
- Donuts – what else can you put in them? It’s frankly scary the range of fillings available in fried pastry, and then consider the variations of stuffed food similar to a donut – like kolaches (great with plum jam but now possible with candied jalapenos and smoked beef, just because).
- “I dare you” food – ever tried beef tongue? How about fresh grated horseradish? Foraged greens? Moss? It’s all out there for the adventurous. Chefs love shock value too sometimes.
- New twists on beverages – craft beer pubs are passé; look for beer bars with odd themes (think different glassware or decor and innovative beer styles). Wine is okay, but mead is more fun. And cocktails can come with any kind of garnish now, even scented feathers!
- Salt cod – no really, you have to try it! Andrew Knowlton, the editor of Bon Appetit magazine, said it looks like “a last-resort snack for those beyond the wall in Game of Thrones”, but treated properly it is delectable.
- Nitro coffee – because life just keeps getting more Fast & Furious. Seriously, why have just caffeine when you can have it injected with nitrogen and served from a tap? It has a creamy texture not unlike a pint of Guinness. Or you can just have cold brewed coffee, the minimalist version.
- restaurant names like never before – in an effort to be new and inventive, owners are picking terms like “luncheonette” and “provisions” to sound unique. Couple this with some wacky ingredient or animal name (think anise hyssop or blue oyster) and you’re all set. Only trouble is everyone else is using the same kind of formula – go figure. It sounds like the new Facebook quiz – “What would your name be if you were a restaurant?”
- Lithuanian and South African cuisine – it sounds like someone spun a globe and said “quick, what countries have we not featured on menus recently?” But there are some interesting foods to try – a Lithuanian stuffed potato dumpling called a cepelinai sounds delicious, and I love bobotie, a sort of South African shepherd’s pie.
- Pickles – you thought I was going to leave you hanging, didn’t you? Don’t you agree, what with kimchi everywhere now and pickled mushrooms as garnish and pickled fruit on cheese boards… the recession wasn’t that bad we need to preserve everything! I love a crunchy dill pickle like the next person, but let’s not get ahead of ourselves.
How trendy are you? Does any of this stuff even pique your interest, or are you more of a Meatless Monday, Tuna Casserole Tuesday kind of person? Does your family enjoy trying new things? I’d love to hear your comments.