while Lucifer was away

Above, Cheri's black bean dip and below, her red pepper hummous.




























Brian's fish croquettes


















Cheri's smoked Salmon quiche















I seem to be serving this a lot after many meals...4-year old cheddar with dark chocolate, almonds, figs and dates.

kissed the girls and made them cry

Deep-fried breaded dates stuffed with chorizo sausage and wrapped in bacon

Ooo la-la...Karla's dip

Yoghurty goodness

chicken liver fricassee

cheese empanadas with pepperoncini and olives

asparagus wrapped in prosciutto

nothing to see here

Garlic-rubbed, tomato and basil topped toast, with smoked salmon, fresh mozzarella ball and parmesian shaving















Cheri's smoked salmon for her salad

roasted red pepper stuffed with tuna and capers

green olives with anchovies

sunday school material

Cheri's brie quesadillas with mango chutney














Ricotta fritters
















polenta, which I served warm with creamed salt cod















a little of everything

forget the silk, just give me the spices

My birthday was on December 16 but things didn't work out during that time for Joyce and me to go out for dinner, so we left it until after Christmas.

Last year she took me to the best Indian food restaurant in the city, and this year we thought we'd try the second best...just so that we could compare.

As far as I'm concerned, the food was the same. There was not really any way for me to tell the difference. However the decors are worlds apart. Last year's trip brought us to a place of guilded wallpaper, woven carpets and gold leaf statues. This year's outing was all painted drywall and flatscreen T.V.s blasting all of the latest Baliwood music videos. But the company was fantastic, so the decor didn't really matter. What I really went for was the food and company anyway.

A result of the outing was that I got that India cuisine on the brain...all chutneyish and Tandoorified.















Of course I had to go home and see if I could make any of this myself. And the first place I went to check for authentic recipies was my Moosewood collection. It didn't take long. Book #2: The Enchanted Broccoli Forest...and all meatless.














The dishes displayed here are all of the ones mentioned on p.222 and 223. The Yellow dish is Indian Pulao. The Hearty one just to the right of the Pulao is spiced lentils. The three sauces are date and orange chutney, parsley chutney, and yogourt sauce or "Raita". The flatbread is called Chappatis.

I've taken a photo of the recipe book if anyone is interested in making these.















Whenever I make something new Sammy asks me what it tastes like. My answer is always the same...yummy goodness, Sam. Yummy goodness.

panpepato

I've read that this is a Roman Christmas favourite. It's filled with nuts and fruit, sweetened with honey and wine, and dark with chocolate.

• 2 cups flour
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp each pepper and ground nutmeg
• 1/4 tsp cinnamon
• 2-1/2 cups each whole unblanched almonds and hazelnuts
• 2-1/2 cups chopped walnuts
• 1-1/2 cups golden raisins
• 1-1/4 cup candied fruit
• 2/3 cup minced orange rind
• 1 cup liquid honey
• 1/2 cup granulated sugar
• 1/4 cup dry white wine
• 3 oz semisweet chocolate, melted
• icing sugar

In a small bowl, blend flour, cocoa, pepper, nutmeg and cinnamon; set aside. In separate bowl, combine almonds, hazelnuts, walnuts, raisins, candied fruit and orange rind; set asid.

In large saucepan, bring honey, sugar, and wine to a boil; reduce heat and simmer for 2 minutes. Remove from heat; stir in chocolate. Blend in flour mixture, then nut mixture.

Divide into 3 portions; place each on on waxed paper. With wet hands, shape into 10 x 4 inch logs, pressing to break air bubbles and pushing in any exposed nuts. (you wouldn't want yor nuts showing, afterall). Peel off paper; place on greased baking sheet.

Place in cold oven; turn to 350 F and bake for 40 minutes or until lightly browned. Let cool for 10 minutes; let cool completely on racks. Wrap in plastic and foil; let stand for 24 hours

To serve, sift icing sugar over top.

So...try it yourself, or show up to tapas on Friday. I'll be serving it with the coffee at about 9 or 10.

yummy goodness

polenta

We just got our last portion of the year from our share in a local garden Co-op. It's been quite a challenge some of the weeks to come up with dishes to make that the entire family will not turn their noses up at. Like, really...what are you supposed to do with an enviro bag full of kale?

Today, while everyone was at church, I was sitting at the dining room table looking through some of my Moosewood cookbooks and came across something I'd seen before, this recipe for a polenta dome. I've never made polenta, but always was intrigued by the thought of it.
It turned out great and everything was so fresh that, I'm thinking, this would only be this great at this time of year.

Polenta is to the Italians as what potatoes are to the North Americans and the Irish, and what rice is to the Orient. The most basic recipe of polenta is boiled cornmeal with a little salt. This polenta dome has caramelized onions and garlic, shredded summer squash, and grated cheddar and parmigiano-reggiano cheeses. It is served with marinated roasted vegetables. Almost any vegetables will do...the more colour, the better the photo opp.

holy!

2 to the power of 1 = 2

"Mr. H.? My sister said that you said that you believe in gays...is that true?"

"If by 'belief' you mean do I think that everyone has the right to love anyone they want to love and that everyone's sex life is their own business, then , yes, I do believe in gays."

Honestly...just because I stop believing in Santa Claus, doesn't mean that I stop believing in EVERYTHING!

tongue in cheek

These things just seem to go too fast. The tapas Fridays, I mean. You know, you've got all these amazing people show up with fantastic food which they've prepared or finish preparing at our home, and then during the evening several tempting conversations are calling from all corners of the room, and then there's the fire and the homemade music coming from the boys outside...and, before you have a chance to take it all in, everyone is saying goodnight. All we're left with are feelings of warmth and wonderful mental (and digital) images of time well spent. Poor us. Boo hoo hoo.