Pan Seared Lemon-Garlic Shrimp

Well it has not been easy getting back to work after 2 weeks off. I have not had much time or energy to make the type of meals I was when I was off. In fact Monday was soup (although homemade) and Tuesday and omelette, which somehow turned into scrambled eggs. I am sure after at least a week of rest I will be up and able to cook again. But these light meals have been good noting how much food and drink I consumed over the past two weeks.

One of the dishes I made over my holidays was lemon garlic shrimp. If you are looking for a quick, savoury and attractive looking appetizer I’d recommend trying out these out. The smell of the garlic and lemon sautéed makes your mouth water. And they literally take only a few minutes.

12 large shrimp, raw
3 garlic cloves, minced
1/2 lemon juice
1-2 T olive oil
1/4 cup parsley, fresh and chopped
salt and pepper

In a large skillet heat oil and garlic over medium high heat. Add lemon juice and parsley, Stir in shrimp until they turn pink. Season with salt and pepper while cooking.

Spaghetti Squash with Meat Sauce

My holidays have unfortunately come to an end. It was enjoyable to spend a couple weeks at home. It allowed me to get things in order in the new house such as finish the basement, as well as to see many friends and family.

This past weekend I was able to enjoy spending time with my nephews (3) at Saunders Farm. Saunders Farm in autumn offers harvest fun by day and haunting activities by night and is a great place for kids, families and those that like to get a little spooked this time of year.

With my nephews being 9mths, 2yrs and 4yrs old the daytime harvest was of course the best time to see the farm. During the daytime Saunders Pumpkin Farm offers pumpkin patches, puppet shows, harvest hayrides and mazes. There is also a haunted house available to older kids and adults during the day. I am pretty much a wimp when it comes to these things, but am always willing to try them. So clutched to my partner we made our way through the dark corridors, where things jumped out at us, screams could be heard (other then my own), chainsaws and spooky children chanting. It was spooky enough during the day that I am not sure I could endure the Field of Screams at night, which is basically a haunted field you walk through at night. Eerie!

Being in a pumpkin patch can certainly put you in the mood for fall fare. Last year was the first time I tried a spaghetti squash and just loved substituting it for pasta, that way I could indulge in more garlic bread. It makes a nice autumn dinner when topped with spaghetti sauce.

1 3/4 pounds extra lean ground beef
1 cup chopped chopped onions
3/4 cup chopped celery
1 large garlic clove, minced
2 (14 1/2 oz) cans diced tomatoes, undrained
1 (14 1/2oz) can beef broth
1 (6oz) can tomato paste
1 tsp hot sauce
1/2 tsp pepper
1/2 tsp dried thyme
1/8 tsp salt
1 large bay leaf
1/4 cup chopped fresh parsley
1 can or chopped fresh mushrooms

1. Cook meat, onions, celery and garlic in a large saucepan over med-high until browned. Drain mixture. Return meat to saucepan stir in tomatoes and next 7 ingredients. Bring to a boil, reduce heat and simmer uncovered for 35min. Stir in parsley cook 5 min.

Aerial view of mazes at Saunders Farm.

Broccoli and Cheddar Soup

It was a pretty cold day yesterday and all I was craving was a hot bowl of soup to warm my chilled bones. I recently had a cream of broccoli soup at a local pub and as usual my obsessive compulsive behaviour pursuaded me to make a pot myself. I found this recipe in the first Looneyspoons cookbook, which I altered only slightly by adding more broccoli. I found the soup to be smooth and creamy without having to add any heavy cream. The recipes in these books are usually pretty good - simple, light but still loaded with flavor, perfect for your after work or school dinner.

1 cup chopped onions
1 clove garlic, minced
1/2 cup chopped celery
2 1/2 cups chicken broth (low sodium)
4 cups broccoli florets (1 head of broccoli is good)
1 cup peeled and cubed potatoes (1 medium is good)
1/2 cup low fat sour cream
3/4 cup shredded old cheddar cheese
1/2 tsp pepper
1/2 tsp thyme
1/2 tsp worcestershire sauce
1/4 tsp salt
4-5 dashes of hot pepper sauce

In a large saucepan add either non stick spray or 1 T olive oil. Add onions, garlic and celery. Cook and stir over medium heat until celery begins to soften (5min). Add broth, 3 cups of the broccoli and potatoes. Bring to a boil, reduce heat and simmer for 12 mins.

While soup is simmering steam the reserved (1 cup) broccoli unti tender. I microwaved it for 1 min and it was perfect. Set aside.

Transfer soup to a blender, working in batches and pulse on and off until sour is pureed but still sort of chunky. Return blended soup to pot over low heat.

Add steamed broccoli, pepper, thyme, worcestershire sauce, salt, hot pepper sauce, sour cream and cheese. Stir until smooth.

Serves 4-6

Blind Tasting at Eighteen

For my second wedding anniversary my husband surprised me with a fabulous night out to Eighteen. Eighteen is a restaurant in Ottawa which upholds the philosophy of using the best in seasonal local ingredients and wines to produce a wonderful dining experience. Even more exciting then going to this restaurant was the surprise of having a Blind Tasting - which turned out to be an incredible dining experience, particulary for a Foodie.

For the Blind Tasting executive chef Matthew Carmichael prepared a five (although there was much more food and drink involved) course meal, which they rightfully proclaimed would take us on a journey of the palate. Each course was served by well versed and passionate waiters and waitresses. They took the time to explain each course in details, I wish I would have had a note pad and of course my camera (but somethings are better left to memories). The presentation and flavor cannot be expressed, but were in myopinion, more than impressive.

Upon arrival we sat at THE table...the one beside the 10-12 foot gas fire place and next to a stone encassed window overlooking the market area and providing a view of the entire bar and lounge area including some amazing art by local artists.

Wine: Known for having one of the best wine cellars in the area and promoting local wines, I decided on an excellent bottle - 2005 Chateau des Charmes Cabernet Sauvignon, from St. David's Bench Vineyard (Niagara Peninsula). This wine is aged for 1 year in French oak barrels, resulting in a deep ruby color and a bouquet of cassis and bell pepper. It was certainly full bodied and complex tasting. We used a decanter in order to loosing up the wine, getting the most of the smoky rich flavors.

Starter: we were served a small spoonful of japanese eggplant roasted with sesame, soy and cilantro flavors.

Bread: 2 slices of grainy french bread

Course #1 - 2 large spicy, sweet, sour and salty shrimp and 2 dumplings filled with white fish topped with roe.

Course #2 - Duck on grilled brioche with sherry vinegrette pearl onions and porchini mushrooms.

Course #3 - Blacked Cod with coconut carrot puree and sweet snap peas.

Intermission - palate cleaser, some sort of sherbert infused with champagne served in an elegant martini glass.

Course #4 - Sliced duck breast and lobster served with seasonal baby vegetables (carrots, brussel sprouts, parsnip - so tiny and cute), with a pureed turnip and blueberry compote.

Course #5 - your choice of a cheese or sweet dessert. We both went with sweet and were brought a large square platter with 3 different desserts (but 2 of each totally 6 desserts) - a coconut mandarin rice pudding, triangle shaped chocolate gnoche and the most amazing cheesecake I have ever tasted, and I am not a cheesecake fan. The cheese was more of a roll (not your typical cake shapre) and it was creamy with so much flavor and crusted in something...I wish for the life of me I could have put my finger on those flavors.

Wait one more thing, if we were not full and impressed by Course #5 there was still to come - 2 shot glasses of french red dessert wine and a glass with Happy Anniversary written on it in chocolate served with chocolate truffels in an asian soup spoon.

Again...wish I had pictures and the exact description, but since I don't you will just have to go try it for yourself. Overall, it was certainly a memorable dining experience, one which has inspired me more than ever.