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Showing posts from August, 2010

Birthday in Banff

This past weekend was my birthday so my sweet husband decided to treat me to a night in Banff. For an extra special treat we stayed at the gorgeous Rimrock Hotel. Once we were settled into our room we opened up a bottle of my favorite wine  and had a glass along with some brie and hot pepper wine jelly. Life is good!

Later on in the evening, we headed over to The Grizzly House for a fondue dinner. Wow! What can I say about The Grizzly House? The words blast from the past come to mind. Unfortunately none of the pictures I took  really did the place justice. The Grizzly House was originally opened in 1967 ( a very good year!) as a disco, the first in Western Canada. Walking into the place is like stepping out of a time machine. I don't think they have changed a single thing since the day it opened. Wood everywhere, hanging planters, avocado and gold tinted lampshades, 70's music playing. There are even old school phones at every table.

For our meal we chose the beef and chicken…

Shrimp and Potato Salad

Yes, I know I have been on a bit of a potato kick lately. What can I say, I like potatoes. I will soon move on to a new obsession, I promise.

Potato and Shrimp Salad

about 6 cups cooked new potatoes
8 oz. cooked shrimp, peeled and deveined
4 gherkins, finely chopped
1 red bell pepper, finely chopped
3 green onions, trimmed and finely chopped
2 ribs celery, finely chopped
1 Tbsp capers
2 hard boiled eggs, finely chopped

3/4 cup light mayo
2 Tbsp. gherkin juice
1 Tbsp white wine vinegar
juice and zest of one lemon
1 heaping Tbsp Dijon mustard
2 tsp fresh dill, finely chopped
salt and pepper

Dice potatoes and put in a large bowl. Season potatoes with 1 tsp of salt. Add the next seven ingredients. In a small container blend the remaining ingredients.Toss gently.Adjust seasoning to personal taste. Add a pinch of sugar if you find it too tangy. Chill for a few hours before serving.

Tags; Potato Salad, Shrimp, Sides

Potato Gratin

Potatoes.....the ultimate comfort food. I think they are one of the most perfect foods around. Have you ever met a person who didn't like potatoes in some shape or form? Even the pickiest eater will eat potatoes. They are one of the most versatile foods I can think of. Bland on their own, they get along with everybody, absorbing all the other flavours around them. Potatoes can be crunchy or silky smooth. Steamed, fried, roasted, mashed or smashed, there are thousands of ways to cook a potato. Here is one of them.

Potato and Onion Gratin

2 Tbsp. Olive Oil
2 lbs. red potatoes, sliced thin
1 large onion, julienned
2 1/2 Tbsp butter
2 Tbsp flour
2 cups chicken stock
1 cup milk or cream
1/2 tsp nutmeg
pinch of dried thyme
salt and pepper
2 cups  grated cheese, I use a blend of Parmesan, Mozzarella, Gruyere and Provolone,

Preheat oven to 400F. In a large non-stick pan heat olive oil over  med-low heat. Add potatoes and onion. Season liberally with salt and pepper.Cover and cook on med…

Dim Sum : Regency Palace

Let me tell you a little something about myself.....  I  looooove dim sum. I have been craving it for months, and yesterday I finally was able to fill the void that only dim sum can  fulfill.    Sunday morning , Cory and I headed on over to  Calgary's Chinatown where our old stand-by, Regency Palace resides. Interesting  fact #1--- Calgary's Chinatown is the third biggest in Canada and is celebrating their 100th  year anniversary this year.

If you have never been to Regency Palace, you will probably be amazed at how huge the place is. We arrived around 10:30 am. and there weren't many other people there. We were quickly seated, and the first dim sum cart  was immediately rolling on over to us. Our first item was some kind of shrimp balls with a sweet- soy glaze. After many attempts at trying to politely pick up one of the shrimps balls using my chopsticks, I finally had to resort to stabbing the thing with one of my chopsticks and hope that no one was looking. I have neve…

potatoes and eggs

Today I enjoyed a nice mellow Saturday with my hubby. For breakfast .I made slow -cooked new potatoes and scrambled eggs  with goat cheese. The potatoes were awesome. Cooked slowly, they really absorbed the flavour of the olive oil and the onion.

New potatoes and onion

4 to 6 small new potatoes, sliced into 1/4 inch pieces
1/2 onion, julienned
2 tbsp olive oil
salt and pepper, to taste

Heat olive oil in pan over med-low heat. Add potatoes and onion. Season with salt and pepper.Cover with lid and let cook approx 20 min. stirring occasionally, until tender. Remove lid, turn up heat to medium and let potatoes turn golden brown, stirring occasionally.

Scrambled Eggs with Goat Cheese
4 or 5 eggs, scrambled,  seasoned with salt and pepper
goat cheese
fresh chives

Heat pan to med- high. Add a small pat of butter. Add scrambled egg mixture.Stir mixture until cooked. Sprinkle with crumbled goat cheese and snipped fresh chives. Serve with potatoes. Serves 2

Tags: Breakfast, Brunch, Eggs, Pota…

Barb's Chili Sauce

If you have an abundance of fresh tomatoes and you are looking for a great recipe, try this Chili sauce. It is absolutely amazing on burgers, meatloaf and grilled pork.

Chili Sauce
(courtesy of my mother-in-law Barb)

1 1/2 cups white vinegar
2 tsp whole cloves
1 tsp coarsely broken cinnamon stick
1 tsp celery seed
5 1/2 1bs. (approx. 22 medium tomatoes)
1 Tbsp chopped onion
1 cup sugar
1 Tbsp cayenne (more or less to taste
1 Tbsp salt

Combine first four ingredients. Bring to a boil,  then remove from heat. Let vinegar stand to absorb spices. Peel tomatoes. Combine 1/2 tomatoes, 1/2 cup sugar, onion and cayenne in a very large cooking vessel. Boil vigorously stirring constantly for 30 minutes. Add remaining tomatoes and 1/2 cup sugar. Boil vigorously for another 30 minutes. Strain vinegar mixture and add to boiling tomato mixture along with the 1 Tbsp salt. Boil another 30 minutes, stirring constantly. Pour into sterilized jars. Process jars for 15 minutes in boiling water. Store in a…