High tea at the Mackenzie King Tearoom

S and I visited the Mackenzie King Tearoom for high tea this summer. S had a delicious gazpacho and salad, but the purpose of the trip was to satisfy my pregnancy-induced craving for high tea. Decadent me!

I ordered their Afternoon Tea, which is tea, sandwiches, a scone and sweets for $21. All I really wanted was the scone with clotted cream and raspberry jam, but I found I also really loved the fudges and the sandwiches, mmm. There were five different sandwiches with the crusts off in true high-tea tradition. Some of them had watercress inside them, which tasted lovely and peppery. I must look for that in the stores — I think it came in the tuna sandwich and it was a great combination.

It was an extremely hot day and we were on the patio, which is delightful and overlooks the gardens on the estate. We had to switch tables mid-meal to get some shade. Normally I love the heat, but not while pregnant!

The tearoom is in Gatineau Park in one of the former prime minister's cottages. It's open May to October, and is a scenic and peaceful spot. I'm already looking forward to another visit next summer!

Indian curries and a stocked freezer

I have to give a big shout-out to my Mom and L for stocking our freezer while I was pregnant with twins! My babies were born this summer – and have big appetites thanks to all the good food they ate while still inside me.

What a treat it was to eat my mom's cooking every day once again. I haven't had this privilege since high school when I was still living at home and didn't appreciate her cooking as much as I should have. Even the best restaurants have nothing on her.   

I love you, Mom. And I hope one day that my kids will love my cooking as much as I do yours.

Sweet potato and white bean soup

This is a great tasting soup. It's a Jill Dupleix recipe that I modified. Her recipe is here. I didn't have curry powder, so I substituted ground cumin and coriander instead. I also added bay leaves and a parmesan rind to the stock while the sweet potatoes were cooking, just to up the flavour ante. I topped it with a swirl of sour cream, paprika and olive oil, and scattered over some fresh coriander. This soup is nice at lunchtime when served with some crusty bread.

Spinach and cheese ravioli in rose sauce

I love this pasta because it's quick, delicious and only five ingredients! I saw this on a Giada de Laurentiis show. It's good lazy-day food that looks gorgeous when served up family-style on a big platter. I just use frozen spinach-and-cheese ravioli because it's my favourite, but you could also use tortellini or gnocchi. Now's a good time to make this recipe because of all the fresh summer-sweet basil that's available.

Spinach and cheese ravioli in rose sauce

one package frozen spinach-and-cheese ravioli
half a tall jar of marinara sauce
one cup ricotta cheese
a handful of fresh basil leaves, torn
half a cup of grated parmesan cheese

Boil the pasta in a big pot according to package directions, taking care not to overcook because you will be combining the pasta with the hot sauce, which will cook it a bit more. Drain and set aside.

Pour the marinara sauce into a big, high-sided frying pan and heat. Once it's warmed through, add the ricotta cheese and stir to blend until smooth, about a couple of minutes. Just before serving, add half of the torn basil to the sauce and mix together until the leaves are wilted.

Slide the cooked pasta into a serving platter and top with sauce, grated parmesan cheese and remaining fresh basil leaves for garnish. Serve right away with garlic bread.

Zucchini boats with bacon and cheese

I've been making tasty little zucchini boats for lunch the past couple of days. They are really simple to prepare. Cooking the zucchinis really brings out their sweet taste and makes them juicy, and the filling is just so crunchy and flavourful. You really can't go wrong with bacon and cheese!  

Zucchini boats with bacon and cheese
serves two

one zucchini, cut lengthwise
two rashers of bacon, finely diced
one shallot, finely diced
handful of breadcrumbs (I like panko)
1/3 cup grated cheddar cheese, divided
olive oil for frying

Preheat the oven to 375.

Scoop out the flesh from the insides of the zucchini halves, leaving the skin whole. There should be about a quarter-inch border of flesh and skin remaining. Chop up the zucchini centres into a fine dice.

Saute the diced bacon in a frying pan until it starts to soften and release some fat. Add the shallot and cook two minutes until softened. Add the zucchini and stir for a couple of minutes until soft. Add the breadcrumbs and stir until they have taken up the moisture from the pan. Add most of the grated cheese, reserving some for garnish. Mix well and take off the heat.

In a small casserole dish, add an inch or two of water. Place the zucchini boats in the water, cut side up. Make sure the water level is not so high as to flood into the boats. Take them out and set aside - that was just a test!

Stuff each zucchini boat with the mixture from the frying pan. Place the boats carefully back into the casserole dish with water, and cover with foil. Bake for 20 minutes, then uncover and garnish with the rest of the cheese. Cook for another five minutes uncovered until cheese melts before serving.

Pho Ga Sate at Nho Saigon

This is the Pho Ga Sate at Nho Saigon in Marda Loop, a neighbourhood in Calgary. It's sooo spicy and peanuty. I get mine with a pineapple milkshake, which is a refreshing contrast to the spiciness.

Nho Saigon
Marda Loop
2111, 33 ave sw
Calgary, AB T2T
403-246-1388


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Chicken salad with arugula, oranges and almonds

Visit beFOODled on Flickr.

The chicken in this salad is deliciously crispy and caramelized because of the skin. We deboned chicken thighs prior to cooking, but kept the skin on. For some reason I cannot find thighs with skin but no bones - they seem to come either with or without both. If anyone knows where to get them deboned/skin on, please let me know! Until then I'll continue to do it this way - deboning's a bit of work, but well worth it for the flavour and crispiness.  

Chicken salad with arugula, oranges and almonds
Serves two
a couple of handfuls of arugula
one orange
a few artichokes from a jar
handful of almonds
two chicken thighs
dijon mustard
ponzu sauce (a Japanese citrus dressing)
olive oil
salt and pepper

Prepare the chicken by deboning the thighs, but leaving the skin on. Turn skin side up on the cutting board, and season the skin side with salt and pepper. Heat a frying pan on medium heat. Do not add oil because you will be frying the chicken in the fat from its own skin. When the pan is hot, add the chicken thighs skin side down. Let them cook about two-thirds of the way up, until they curl up and start to brown and crisp up. While they are cooking, season the other side of the thighs now facing up in the pan.

When the skin side is cooked, turn the thighs over and cook the other side for another five minutes or so. When cooked, remove from pan and place on a plate to rest. Slice each thigh into pieces that you put on top of the salad.  

Prepare the salad by washing and drying the arugula, peeling and slicing the orange, and halving the artichoke quarters. Roughly chop the almonds and lightly toast in a frying pan. Tip the almonds onto a cutting board to cool as soon as they have finished to prevent them from browning further in the pan. Put all of these ingredients in a big salad bowl.

 Prepare the dressing by mixing a little bit of Dijon mustard with a couple Tablespoons of ponzu sauce, and add olive oil to make into a dressing consistency. Pour over salad and toss. Top with chicken slices and serve.