Sunday, 13 November 2011

Greek Serendipity

On my latest daytrip to Winnipeg I was actually undecided on where to go for dinner for a while, and I hadn't picked at least figure out a shortlist before my trip.  After a short drive down Osborne and Corydon I decided to give Kristina's on Corydon a try.  I didn't know what cuisine to expect there, but once indoors I discovered it was a Greek restaurant.  It was a small, cozy place, and, on that evening, it was nearly full of diners and abuzz with conversation and laughter.  The only visible indications that it was a Greek restaurant were all indoors with paintings of coastal Greek scenery along the tops of the walls, and two guitars and a mandolin hung on a wall, waiting to be played at any time, not to mention a fiery serving of saganaki at one point, with the flames shooting several feet into the air.
A cup-sized portion of Avgolemono topped with some freshly ground pepper.

Wednesday, 9 November 2011

Ginger and Green Onion Beef

Like Stir-Fried Shrimp and Eggs, this dish was also reminiscent of my childhood.  However, not only was this a quick and easy dish to make, it was also quite belly-warming.  My mother usually would've used a stovetop-safe earthenware pot to make Ginger and Green Onion Beef, and it would've been served piping hot on the dinner table.

Though I wouldn't (and still to this day won't) eat ginger slices or green onion sprigs, I still appreciated the flavours they brought to the beef.  This dish is great to have on a cool evening.

Friday, 4 November 2011

Combining Three of My Favourite Food Items into One Dish

Some of my favourite food items include smoked salmon, pasta and mushrooms.  With all of them in my fridge and freezer, I decided to combine them into a one-dish dinner, Smoked Salmon Pasta in a Creamy Tomato Sauce.  The smoked salmon I used was sockeye prepared in what I call the "East Coast" or lox style, whose texture is closer to that of raw fish rather than fully cooked fish, a trait seen in the "West Coast" style, though the "West Coast" version could just as easily be used.  Sockeye is a particularly flavourful variety of salmon, and its flavour shone in this dish.  Atlantic smoked salmon can also be used, especially if one prefers a milder taste.