"Tour de Winnipeg"

Just a couple of weeks before The Big Day, I had a lovely visit from my dear friend Andrea and her hubs, Colin.  They were on their own blog-worthy journey: a cross-country move from B.C. back to Ontario, visiting friends along the way.  I was lucky enough to be one of them!  So, I acted as a "Winnipeg Ambassador" and took the lovely couple to the Forks after a delicious meal.

On the pedestrian bridge at the Forks.

Since Andrea and Colin were here for just one night only, I wanted to showcase as much of the culinary diversity of the city as I could.  So, I devised the following menu:

 

And here's how I pulled it off!

Getting ingredients ready for the pickerel almondine...

Look at those gorgeous filets, thanks to the Gimli Fish Market.  I could link to the recipe, but it was pretty simple: I put the filet on top of a "bed" of sliced red onions and lemon wheels.  Top with paprika, thyme, salt, pepper, green onion, basil, slivered almonds, and dot with butter.  Wrap and bake.

The appetizer: kubasa, pickels, bison burgers, and Bothwell cheese.  Mmm.  I put a hoisin sauce glaze on the burgers as a nod towards Chinatown down on King street.  Colin seemed to really like it!!

Finished fish!  Loosely based on this recipe.  For all you Americans, yes, pickerel = walleye.

Asparagus with goma (sesame) dressing.  I fell in love with this after Deb introduced me to maguro goma-ae, a tuna and avocado salad at her favourite sushi place, Naru.  I found a recipe for it here, and used it to symbolize all the Japanese restaurants in the city (even if they're mostly owned and operated by lovely Koreans...)

Red velvet cupcakes.  What more can I say.  You're all familiar with my recipe, but I made them mini this time.  Portion control!!

Cinnamon buns from Stellas.  Calm down... yes, I know they're not from Tall Grass Prairie.  But honestly, I was at Stella'a already buying some focaccia to represent Little Italy on Corydon, so I just picked them up there.  They were QUITE delish.

Overall, I must say, I was rather pleased with the whole event.  Andrea and Colin are so sweet that they sent me some Irish breakfast tea as a thank you for hosting them (Andrea is an incredibly thoughtful person and also likes to send gifts by mail frequently.  I most recently got this awesome Ravenclaw laptop case from her!!  Isn't she fantastic??)

I always love when people come to visit and see this life I've built for myself out here in the Prairies.  It reminds me that, even though my friends might USUALLY be far away, they're still willing to take the time and see what I'm up to.  It was so much fun having this fantastic couple over... and set the stage for me to develop a "five-point Winnipeg tour" for my parents when they visited!  There was lots of good food involved there, too, including a trip to Fude in the Village... but I digress.

Wondering what the best way might be to tackle the quintessential Manitoba beet,
-Honeybee

Snicks-inspired workplace bribery

The wedding season in the Health Sciences Centre Winnipeg Genetics & Metabolism Program is swiftly approaching.  Hubs and I are leading the pack in the first of four weddings in the department, with Jess & Kyle following a week later.  What does any of this have to do with food?  Well, Hubs and I will be looking after the always-energetic Snickers during her parents' absence.  Aside from the familiar chocolate bar association, when I hear her nickname, "Snicks", I think of Snickerdoodles.

I have some extremely fond memories of these simple-but-delicious cookies.  They were part of Aunt Mary Jane's staple cookie jar lineup.  I never understood why they were called snickerdoodles... after all, they don't have Snickers bars in them (Wikipedia offers a history lesson here).  Regardless, they've always had a special place in my heart, even if they ARE chocolate-free!

As with most cookies I've made, I used these as some form of bribery at work.  Cathy is our incredible prenatal secretary, who books my appointments, transcribes my letters, and generally makes sure that I have everything I need for my appointments (y'know, so it looks like I know what I'm doing when I see patients!)  I asked her to do me a quick favour via email, to which she replied (much like my father), "No problemo.  $20."  I asked if I could pay her in cookies instead... apparently, that's the preferred currency in the office for favours.  So, while thinking of a canine member of the department, I decided to Google my way to a new snickerdoodle recipe. 

Up close and personal with the sweet cinnamon coating that elevates these from a plain sugar cookie to something special.

 What makes this recipe different?  After all, I do have one kicking around on a creased, stained, aged index card.  Anyone who's seen a recipe for these might have noticed: they often call for cream of tartar.  This is basically a powdered form of acid (potassium bitartrate), meant to react with baking soda to provide leavening.  These days, it's already included in baking powder.  Admittedly, adding your acid and base separately allows you to adjust the ratios of each component... but I honestly can't be bothered to buy a tiny $5 tin of the stuff.  So, I selected this recipe based on its use of baking soda (which costs significantly less for significantly more.  I can be frugal!)  Also: instructional video!  Hooray!  These really are fail-proof.  Much thanks to the Joy of Baking website!

I ALMOST forgot to take pictures of the finished product before bringing them to work.

I have to admit, I had one tiny snafu with these... I didn't hear the timer go for the first batch, which made them a little more "caramelized" than the rest of the cookies (NOT burnt.  Just... crunchy).  Luckily, Dr. Mhanni seemed to really enjoy them... so much so that he suggested I routinely ignore the oven timer and make a whole batch of overly browned biscuits.  Of course, he'll eat just about anything, so I think I'll stick to the intended chewy-on-the-inside texture.

Well this isn't snickerdoodle dough... looks like mint chocolate chip ice cream.  Ice cream sandwiches AGAIN?  Maybe not...

My tradition of using cookies as peacekeeping devices at work continued with what proved to be a relatively unapplicable meeting.  I don't see children in clinic, so I had no use for an hour tutorial on how to order pediatric imaging studies.  Regardless, the meeting was marked as "mandatory", so like a good employee (who exceeded expectations on her first performance review, yay!), I attended.  Our old mantra, though, reared its head.  If I had to sit through a presentation, I was going to keep it fun with some cookies.

...but seriously, this looks more like ice cream than cookie dough.  What gives?

I had found some mint chocolate chips in Walmart purely by chance, and bought them to play around with.  Craving my favourite type of ice cream, I decided to take my standard Anna Olsen chocolate chip cookie recipe, and doctor it up with a few drops of green food colouring, a small splash of peppermint extract, and my random find.  The result?  Delicious!  Everyone seemed to enjoy them (so much so that I didn't get a shot of the finished product).  The only slightly negative comment was the dough colour... more than one person wondered if the cookies had gone moldy.  Nope.  I have slightly higher kitchen standards than that!!

Hunting for new recipes to use to her advantage in the workplace (suggestions welcome!)
-Honeybee

Recipe Exchange!

Cinnamon-y goodness ahead!

 To be completely honest, I usually despise forwarded email "games" and chain letters.  If I don't know who my true friends are just by my interaction with them, I sincerely doubt that asking them to send me back a picture of a kitten professing undying friendship will clarify the matter.  Having said that, there are a few that I enjoy (usually when attempting to procrastinate, as I am now).  One of them is the recipe exchange.

This sounded like fantastic fun to me, and came from one of my coworkers.  ALMOST everyone I sent this to, however, declined to participate.  Most excused themselves on the grounds that they don't use recipes.  My dad sent my coworker his recipe for Kraft Dinner (at least she got a laugh!).  Only a few people gave it a go, but I still got a few yummy new ideas.  One, coming via my dear friend Andrea's mom, was for quick cinnamon buns.  Having spent quite a bit of time on some failure-to-rise sticky buns a few months ago, I appreciated this recipe using more of a baking-soda-leavened biscuit dough base:

Jiffy Cinnamon Rolls

From Barb Hoath (not sure of her original source)

Makes 12 buns 

• 2 cups flour
• 2 Tbsp sugar
• 4 tsp baking powder
• Dash salt
• 1/4 cup cold butter
• 1 cup milk

For Filling:

• 1/3 cup softened butter
• 1 cup brown sugar
• 3 tsp cinnamon

1. Preheat oven to 400ºF.
2. "Crumble" butter into the dry ingredients (easier to accomplish with a pastry blender; I had to stick to the two knives technique.  You could try freezing and grating the butter, too)
3. Add milk and mix all ingredients with a fork. 
4. Roll out on a floured counter to a rectangle shape about 12" long by 8" width.
5. Mix softened butter, brown sugar, and cinnamon for filling. Spread this mixture over the dough.
6. Roll up dough from the 12" side and pinch 'seams'. Cut the rolled dough into 12 individual pieces. Place each piece in a greased muffin tin.  Bake at 400ºF for 20 minutes.
7. Optional: glaze with 2 tbsp icing sugar mixed with 1 tbsp milk (I opted out of this; they're great on their own!)

Pre-oven... the dough was a bit sticky, but the end result was worth it!

Somewhat surprisingly, I actually received a number of other recipes.  I have yet to try these, so there are no pictures, but I'm happy to share them with you:

Cream Cheese Brownies

Sent by Sheri Moore, originally from 'Cookies and Brownies' by Alice Medrich

Makes about 16 - 2 inch squares.

Brownie Layer:

• 1/2 cup (113 grams) unsalted butter, cut into pieces
• 4 ounces (115 grams) unsweetened chocolate, coarsely chopped
• 1 1/4 cups (250 grams) granulated white sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1/2 cup (65 grams) all purpose flour
• 1/4 teaspoon salt 

Cream Cheese Layer:

• 8 ounces (227 grams) cream cheese, at room temperature
• 1/3 cup (65 grams) granulated white sugar
• 1 teaspoon pure vanilla extract
• 1 large egg

1. Preheat oven to 325ºF (160ºC) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan.
2. In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. 
3. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). 
4. Remove 1/2 cup of the brownie batter and set it aside. Place the remainder of the brownie batter evenly onto the bottom of the prepared pan.
5. Then, in the bowl of your food processor (or with a hand mixer), process the cream cheese until smooth. Add the sugar, vanilla, and egg and process just until creamy and smooth. 
6. Spread the cream cheese filling evenly over the brownie layer. Spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling. Then with a table knife or wooden skewer, swirl the two batters without fully mixing them.
7. Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. Remove from oven and place on a wire rack to cool. 
8. Refrigerate the brownies until they are firm enough to cut into squares (at least two hours). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe your knife between cuts. 
9. These brownies can be stored in the refrigerator for several days.

Apple or Rhubarb Cake

From Grandma Mary of the Morris Family

Makes about 9 pieces, judging by how I cut a 9"x9" cake

• ½  cup butter
• 1½ cup sugar
• 1 egg
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• Pinch salt
• 1 cup sour milk or buttermilk (add a tablespoon of white vinegar or lemon juice to a cup of milk if you don't have buttermilk)
• 2 cups diced rhubarb or apples (blueberries also work well!)

1. Preheat oven to 350ºF.
2. Mix as you would any cake; wet ingredients first, then mix in dry ingredients.  
3. Fold in apples or rhubarb and place in buttered 9X9 pan.  
4. Mix ⅓ cup sugar and 1 tsp cinnamon.  Sprinkle on top of cake before baking at 350ºF for 25-30 minutes. 

Roasted Pepper and Goat Cheese Baguette

From the McCormacks (not sure of original source, but I really want to try this!!)

Makes 1 loaf

• 1 loaf of French bread
• Goat cheese or Feta (enough to spread over the insides of the loaf on both sides)
• 1 red pepper
• 1 yellow pepper
• Fresh basil leaves ( 1 package should be good)
• Olive oil

1. Split bread lengthwise into two long halves.
2. Cover both sides with cheese and lay basil leaves on top of cheese
3. Thinly slice peppers and cook the in a skillet with olive oil until tender
4. Spread sliced peppers inside the loaf
5. Close loaf and compress; wrap tightly in foil if taking to a party
6. Slice 1 inch pieces with bread knife and serve!

Ed. note: This sounds delicious; when I make it, though, it'll probably be comprised of actual charred roasted peppers, mixed with sautéed onions and garlic in olive oil.  I would also probably pop the foil wrapped loaf in a 350ºF oven for about 20 min. to heat through before slicing.  But that's just me!

So despite my distaste for email "games", I think I really benefited from this one.  It was a bit strange to be getting emails from people I'd never met before, but I think that just lends more evidence to my belief that food is a universal unifier.

Hoping to share another community food event with you before the weekend is out,
-Honeybee

Addendum!

I'm such a forgetful person sometimes.  I completely neglected to showcase the fantastic homemade dessert that Tori and Graham brought me during their quick stop in Windsor.  They're so sweet... of course they're welcome in my family's house anytime, but they didn't want to come empty-handed.  Their lovely, mouth-watering, but completely unnecessary gesture: a big pan of peach crisp.

I don't feel that I did this dessert justice here, due to a) my desire inhale this delicious treat, b) lack of time to play around with lighting, and c) my rush to get to the airport on time.  On a fun note, though, you can see my favourite sweet (Hubs) reflected in the spoon. 
Mom does pride herself on spotless silverware... ;)

I was informed later that Tori accidentally skipped the cinnamon on this one; I didn't even notice, as I was too busy enjoying the dozens of fresh Ontario peaches that she'd peeled and sliced BY HAND.  No canned or jarred stonefruit here.  That's a labour of love, folks.  Mmm.  Hopefully, if Tori sees this and agrees, she'll share the recipe with me and I can post it here.  Whaddya say, hon?  Willing to post it to the interwebs?  Let me know!

Pondering why Manitoba seems to get all its peaches from BC, even though Ontario is much closer,
-Honeybee