These little chicken skewers are so moist and flavourful, that no dipping sauce is required, or wanted. Served with a trio of summer salads they make for a lovely al fresco meal. The meat is good served cold in a salad the next day for lunch, or using a smaller skewer, and threading on only one piece of chicken, they are great as an appetizer, year round. Continue reading
We went out in the boat this week for a late afternoon trip over towards the Secretary Islands. So often the channel between Thetis and the small island group is very choppy, but that day it was beautifully calm. We were able to look at all the amazing rock formations, centuries old yew trees, and an abundance of seals.
It’s rare not to see a seal when you’re in these waters, but there were more than usual. Whether they were resting on rocks or in the water, they were all around. I suppose the fishing was good!
It was a lovely prelude to our fish & chips at Vesuvius, trying to squeak another wonderful dinner at the Seaside Restaurant before the days are too short.
The trip back was full of a late summer’s evening light, resting on the sandstone cliffs of Tent & Penelakut Islands. We could all feel the bit of chill in the air, reminding us that autumn isn’t far off.
September is our month for getting all those outside jobs done before fall really does set in, easy suppers, served late, and quickly getting back outside to do evening chores before dark. Meals have to be quick on these days, so I’m always looking for new ways to make that happen. Working on the middle-eastern menu for the island’s recent Summer Soiree, I found the lovely Persian vegetable & egg cakes called Kookoo. They are so versatile, and easy to make. We did a potato version as one of the appetizers. Our Gypsy-King musician, Barra, was so excited to have these treats from his heritage. His enthusiasm made them a hot item!
Somehow I’ve gone from centuries old yew trees and seals to middle-eastern traditional cuisine, but it all fits; a dish that is new to us, but traditional to others. It’s all about where we come from, and where we are today. Continue reading
At a recent dinner, we set out a platter of four-dozen of these, and the platter was emptied within 10 minutes. They are truly a little nibble. Light and fresh, just perfect before a meal, or as a refreshing addition to an appetizer buffet.
They can be served in tiny pastry cups, croustades, or as shown here, in tortilla chips. Continue reading
I am always on the lookout for vegetarian main dishes that can hold their own on a menu. Gone are the days of simple substitutions for animal protein, to satisfy the needs of a few vegetarians. As I’ve mentioned before, meat is just one of several dishes that go together to make a meal. There should be at least one complex, wonderful vegetarian dish that everyone at the table looks forward to. I had been trying a few ideas along the lines of grain cakes, when I received an issue of Canadian Living that showed their most downloaded recipe, Quinoa Cakes. So look no further – these are amazing. I may have switched an ingredient or two, and made a slight change, but only because I may have had a replacement on hand and also considered the merit of incorporating the pine nuts into the cakes instead of sprinkling them on top.
Okay, memory lane time. As vegetarianism became more mainstream, and we were starting to hear the word vegan, I can remember cooking rice with chicken stock at an event, and questioning whether or not we should be using it for the buffet. The answer – sure, it doesn’t have meat in it. I switched to water and returned the packaged stock to the storeroom. Really?
Then there was a Groom’s Dinner BBQ we were catering back in the early 2000’s. Out of about fifty guests, a dozen or so were vegan (wow – cutting edge guests!). We were given long lists of wants and desires. We started by cooking about 4 – dozen tofu & veg skewers, followed by similarly glazed chicken. When we were about half way through service, we realized we were down to about 10 skewers. Everyone wanted some! We quickly covered the remainder with foil and asked each guest from there on in if they were vegan. We had just enough. Since then, any service that includes vegetarians or vegans, I serve a full service of a vegetarian or vegan main. Really? It is just part of a gracious service. Continue reading