Pickerel Latke BLT

I saw a recipe for Pickerel BLT in a blog last week and thought what a splendid idea. However i woulndn't be able to make all the toast required and have it remain fresh. So what to do? I decided Latkes would be the way to go.
Above is a close up of the PLBLT on the flattop waiting for its Latke lid. Fortunately we were only feeding 30 folks so all the PLBLT's fit on the flattop. We transfered them to a sheet pan for service. We served them with homemade Tartar Sauce and Zippy Fish Sauce, a variation on cocktail sauce. the zip comes from barbecue sauce and extra horseradish and lemon juice. I was thrilled when I heard the first "this is so tasty".

Wednesday Dinner 10/06

Tonight we served Pork Chasseur and Ratatouille with Herb Polenta, steamed vegetables and
Asparagus. I grilled the chops while i made the sauce by sauteing onions, garlic, leeks,  peppers and mushrooms. I then added chopped oregano, sage, thyme and rosemary. I deglazed the pan with red wine and then added chopped fresh tomato, basil and parsley. After checking the seasoning I added chunky salt and pepper and poured the sauce over the chops and finished cooking them in the oven. I made the Ratatouille in the same manner as the sauce but also sauteed Zucchini, Eggplant and Garbanzo Beans before adding the wine and herbs.

Wednesday Lunch 09/06

Lunch was a simple Alio e Olio pasta with Caesar Salad and French Bread. The morning snack was Coconut Meringue Cranberry Tarts and the afternoon snack was Pumpkin Chew cookies. I schedule an easy day as we were also preparing appetizers for the Annual Wine and Cheese Party on Thursday night.

Tuesday Dinner 08/06

Continuing the comfort food theme for the day we made chili con carne and chili con frijole for dinner. The Walden Pond Cornbread we served with the chili is more traditional than the Quinoa that we also served with the chili.

I thought baked Sweet Potato and Asparagus would go well with this dinner.

Tuesday Lunch 08/06

Today is comfort food day. Above is a traditional lunch of Grilled Cheese Sandwiches and Tomato Soup. Although the soup looks like the traditional canned tomato soup concoction it is a wee bit different. Instead of adding milk I add V8 juice and a small amount of 10% cream. I like the more intense tomato flavour. We also served Mixed Greens Salad and Fruit Salad. The afternoon cookie is White Chocolate Chunk, Cranberry and Pistachio. Triple Yummy Goodness!

monday lunch 07/06

On the left is Hot and Sour Soup. I made this soup because I needed to use up the beansprouts and baby bok choy  left over from last weeks menu. I also added the left over beef fajita filling from Friday's lunch. At right is Saffron Bread. Jaycee baked this aromatic, beautiful and very tasty bread. The colour was a pale yellow/orange and the aroma was luscious.
Below is Pesto Pasta made with Nature's Farm wild rice linguini. Pesto Pasta is a favourite lunch for many of the folks here at camp.

The Menu for May 31 - June 04

What I haven't discussed in the following posts on the meals and snacks served this week. The Bison Biryani worked out fairly well. I had not made this dish for quite some time but was pleased with the resulting taste, spicy and rich. I put in too much rice, some might say this is an impossible feat, however, the bison amount was just right. I have switched from beef to bison meat and I am very pleased with change.  
The Date Rhubarb Squares were a big hit. I have two similar recipes one for date squares/matrimonial cake and one for rhubarb squares. I was sure the combination of these two fruits would be very tasty and I was proved right. The marriage works!

thursday afternoon snack and dinner03/06

The snacks for today were Fergassa Biscuits in the a.m. and Chocolate Chip cookies in the p.m. We bake chocolate chip cookies every Thursday and have done so for many, many years as they are by far the most popular cookie we bake.





We made Chicken Tagine with Apricots and Almonds for the carnivores. For the herbivores we made Groundnut Stew, a melange of seasonal vegetables in a spicy tomato and peanut sauce.  I didn't have enough Couscous so I served New Potatoes along with steamed Carrot, Cauliflower and Snap Peas, Parsnip Fries and saute Asparagus and Mushrooms. If you look closely you can just see dessert, Mango Coconut Cheesecake on the table behind the steamtable.

Wednesday dinner 02/06

I found this recipe in a cookbook I bough last time I was in town. It is call A Taste of Canada a culinary journey by Rose Murray. the dish is called Sweet and Hot Salmon. I decided to bake the salmon on top of the baby bok choy instead of serving the bok choy on the side. The sauce is made with sweet chili sauce, garlic, ginger and soy. Beside it is Stir Fry Veg. We also had  creamer potatoes, steamed carrots and broccoli and tofu with the sweet hot sauce. For dessert we made angel food cake with blueberries and raspberries.

wednesday lunch 02/06

Pasta lunch and that means homemade bread. Today we baked Saffron Bread. The colour, texture and flavour of this bread was beautiful.  We made Tomato and Bocconcini Salad which was very popular so popular we ran out and had
to put out last nights mixed greens salad for the last folks to eat. The Pasta Boscaiola tasted quite good. I soaked porcini mushrooms and sundried tomatoes overnight and sliced them into bite size pieces. i sauteed them with lots of garlic, crimini mushrooms and onion. I then deglazed the pan with red wine. Into the mix went fresh oregano, basil and parsley.  I tossed the works with four pasta shapes and some extra olive oil. I topped it all off with freshly grated parmesan cheese and basil leaves.
Pictured above is today's version of the Fruit Salad. The salad is garnished with fresh mint.

Tuesday Invisible Meals

Unfortunately most of the photos I took of the meals on tuesday were not very clear and sharp. The Jam Sandwich cookies were the only ones to make the cut.

monday lunch and snacks

The day started with making coffee and filling the flat top grill with
bacon. Actually this is how I start every work day. I make breakfast on my own as my assistants don't begin work till 7 and 8 a.m. I quite enjoy the quiet time before the others are awake and coming in for their breakfast. At left is a favourite snack of many of the folks, Puffed Wheat Squares.  Below shows the Eggplant Parmigiana in the middle of Focaccia  and the carnivore soup Corn chowder and the herbivore soup Curry Vegetable. Below is a Mixed Greens Salad and to the right is a large version of the Eggplant dish. I made tomato sauce which i layered with grilled eggplant, provolone, mozzarella and sliced tomatoes.  I topped it all off with chopped basil and parsley and parmesan cheese. It was a bit runny for serving but tasted quite good according to reliable sources.