Friday night - we had Karen and Randy in for dinns and a Canuck game. They are lovely friends to hang with on a Friday night. We started with corn tortillas with chicken, and a peach cilantro salsa, guacamole and our favourite tortilla chips. Then had mac and cheese with bacon and cauliflower, spinach salad and rosemary rolls. For dessert - peach crisp.
Saturday for lunch - I made quesadillas with the leftover chicken and salsa. Hoorah for leftovers.
Saturday for dinner - oh my - let me tell you. I went to Ulla with friends Maegan, Tracey and Sara. I had never been before - and I loved it. We all tried everything. It was a delicious feast.
salad of spring vegetables and leaves, goat yogurt, pickled cipollini, lemon oil dressing
herb crusted halibut, crispy brandade, white and green asparagus, lemon and black olive dressing
murci al vino goat cheese, quince, apple, hazelnut oil, sea salt crackers
chocolate cake, rice crispy crunch, dulce de leche cream, aerated chocolate, chocolate soilwild mountain huckleberries, limoncello sabayon, almond praline, creme fraiche ice cream
Here are some of the photos of the food.
That my friends is creme fraiche ice cream. HELLO!!! Hello? I said - creme fraiche ice cream. To die(t) for!!!!
The way that we decided to describe the food was - Westcoast Fresh. I love a good night of good food - but enjoy it even more when you have wonderful ladies to share it with.
Today - I decided to try and create something that Sara had with her pea soup for her appetizer.They were little crackers with minty pea and ricotta. I served these up for an appetizer before a spaghetti feast with Jules. Although the taste was nothing like what we had last night - they didn't turn out too badly.
Peas and Crackers
Two recipes in this one. Both so easy - and both quite tasty.
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/8 cup sugar
Pinch of kosher salt
2 tbsp of cold butter
1/3 cup of skim milk
Sea salt for garnish
Pre-heat the oven to 325.
In a bowl mix all of the dry ingredients. Add in the butter - and with a pastry cutter or two knives, cut up the butter into very small pieces. Slowly add in the milk - mixing as you go along. Eventually when the milk is added you will have a doughy texture. Split the dough into two even pieces - and roll out one piece at a time. (I only used one piece and froze the rest the other piece).
On a floured surface roll out the dough until it is very thin. With a sharp knife, I made my crackers rectangular in shape.
Place the crackers on a cookie sheet lined with parchment. Add a bit of sea salt to the top of the crackers.
Bake for 18-20 minutes.
Remove from the oven and let cool on a cooling rack.
Basil Mint and Ricotta Peas
2 cups of frozen peas
8-10 basil leaves
5- 6 mint leaves
Zest of half a lemon
1/2 cup of light ricotta
Boil the peas for 2 minutes. Remove them from the boiling water and place in a bowl of ice cold water. This will stop them from cooking and keep their vibrant green colour.
In a food processor, chop the basil and mint leaves. Add in the drained peas with the zest and a couple of pinches of kosher salt. Puree. Add in the ricotta cheese and puree all together.
And that's it. Literally. So simple. So fresh.
Alright friends. I hope that you had a wonderful weekend. Tell me what you ate! I love hearing about it.