NATIONAL SWISS DAY

August 1st,is National Swiss day, (like our Canada day). I was 13 years old when I met my future b-i-l Mundi (EdmundEd). I feel in love immediately and had I been 10 years older would have made a play for him myself, alas my sister Heidi snagged him so in a way he has been in my life for the past 43 years any way.

Ed , as most people call him is Swiss, I like to call him Mundi, I think I heard his mother call him that once and it has stuck ever since.

We celebrate national Swiss Day at his house with a pool party and BBQ. Ed flies a massive Swiss flag and we hang lanterns around the patio that have the Swiss flag designed on it. We usually forgo a traditional Swiss meal , and just serve up a BBQ fare with a potato salad but for dessert we like to do something a little Swiss. This is our contribution to Swiss Day. My sister Heidi made a Red Velvet Cake ( very Southern USA, by the way) and died the creme cheese frosting red and white to resemble the Swiss flag. Most of you know that I am in Kentucky at the moment, but my heart is back in Ottawa with Ed and all the other Swiss around the world. Have a good celebration. (Recipe to follow at a later date. ) This is our entry to another fellow Swiss blogger living in Spain who put out this challenge.See her blog at www.kochtopf.twoday.net.

A music meme

One of my favorite Canadian bloggers on the west coast is www.morethanburnttoast.blogspot.com. On her post today she put out a musical meme that tags 7 other people to post their favorite music that they like to listen to. Because I'm off to Kentucky , and don't have much time for a food post I thought this would be a nice way to stay in touch one last time .

The Rules of the Meme are:

List 7 songs that you are into right now. No matter what genre, whether they have words ,or even if they're not any good, but they must be songs that you are really enjoying now. Then post the instructions in your blog with your 7 songs and then tag 7 other people to see what they are listening to.

I too, will buck the rules and leave it an open invitation for any one to blog.

This week-end I went out to dinner and the movies with my sister Heidi and b-i-l Ed .We went to see ,'MAMA MIA", and you guessed it the songs that I have been singing along with are ABBA's from that show.

1. Mama Mia- ABBA
http://youtube.com/watch?v=j-zKYl7w0G0


2. S.O.S - ABBA
http://youtube.com/watch?v=V4JEmz4FoJE

3. Dancing Queen - ABBA
http://youtube.com/watch?v=ctzIEjjOfd4

4. Howie Day- Collide
http://youtube.com/watch?v=IlzcVjzlfeI

5. Collective Soul- Compliment
http://youtube.com/watch?v=kX-b2SyDAo8

6. Aerosmith - You See Me Crying
http://youtube.com/watch?v=7N5xAfRJ9EA

7. Bon Jovi- Hallelujah
http://youtube.com/watch?v=v8jpNiUuwcw&feature=related

But oh my goodness only 7, I feel cheated there are so many more that I am listening too as I am getting ready to pack sooo...becauce the rules usually are meant to be broken how about 1 more
8. Paolo Nutini- Rewind
http://youtube.com/watch?v=35qrrXmuq7M

BYWARD MARKET

The Ottawa Byward Market is one of my favorite places to shop for great local vegetables,fruit and flowers. It is surrounded by local shops that are as varied as your imagination will allow. You name it you can probably find it here. The Byward is not our only market but certainly one of Canada's oldest and largest. It was established by Lt.Col.Johb By in 1826. Lt. Col. By also was the builder of the Rideau Canal. For more information go to http://www.byward-market.com/ .

If you come early you might want to enjoy a morning latte and freshly baked brioche

but the Moulin doesn't just sell patisseries, you can have a complete meal Bistro style and share it with the birds that like to fly in for crumbs. ( Very friendly and not at all annoying ..the birds I mean!)

Lots of room to walk, wheel-chair accessible, shop, sample the delicious food or just browse.

Some of our first local produce

friendly vendors that will gladly serve you in both official languages (English/French)

Why not pick up a beautiful bouquet for your dinning room table!

Just a quick note to let you all know that you won't be hearing from me for a while. Going to Kentucky until the end of August. While there I will be celebrating a wedding anniversary and a birthday, so I will probably post some meals from restaurants in Kentucky! Gave hubby the mission to scout out the best of the best that Kentucky has to offer. The boys will be fending for themselves, but then Ryan does a mean grill on the barbie, and horrors if you place a pizza in front of Rob, he's a happy camper!! So all in all I'm not too worried about them.

As this is a new blog, I haven't posted much about Ottawa, but it is the nations capital and has much to offer the tourist in history, scenery, food and entertainment. Come and see the Parliament buildings, go hiking in the Gatineau mountains, dine at some excellent restaurants, shop at our boutiques, and catch a show at the NAC. Just come and visit Ottawa. Keep checking the blog for updates on Kentucky! Ciao

SUMMER SALAD WITH SCALLOPS & FRUIT

SUMMER SALAD WITH SCALLOPS

Thursday,July 17, 2007








There is not much incentive to spend extra time in the kitchen on these hot July days, so why not prepare a dish that needs very little preparation, can be served up quickly and eaten outside on the patio.
While Ron prepared the scallops I prepared the salad, an easy presentation that allowed us time to have a cool drink on the side.

SCALLOPS AND CANTALOUPE SALAD
454 g of frozen or fresh scallops
1 ripe cantaloupe, mango or papaya
2T lime juice
3 celery stalks
4 green onions
1/4 c of Thai sauce ( I used the left over President's Choice Memories of Thailand)
1/2 c. light mayonnaise
salt/pepper
1 head leaf lettuce or Boston lettuce
1T oil
1/2 cup chopped fresh basil or mint

Grill scallops until lightly browned on both sides
Peel and slice the fruit in wedges ( sprinkle with a little lime juice)
Wash the lettuce and dice the green onion and celery
In the bowl that you will be using whisk the mayonnaise ,Thai sauce, seasoning , lime juice and oil. Dressing should be smooth. Pour over fruit, celery and green onion and combine.
Arrange lettuce leaves on individual plates or one large platter and spoon fruit mixture over it.
Arrange scallops over the platter and garnish with chopped basil or mint.
If you have a lime left over, cut in wedges and garnish plate with the wedges.
6 first course serving or 3 main course meals.

CHICKEN BURGER

DID SOMEONE SAY BURGERS!!!!!

Nothing exotic or mysterious about a hamburger on the grill. Just mouthwatering delicious and ,"you can have it any way you want it." In our house we've made them all, beef, salmon, bison, turkey, chicken. Today's burger was a chicken burger with sweet corn and a greek salad. I prefer to buy chicken thighs and just grind up my own. I have also made them with chicken breasts, but found the cut too lean and the burgers just a tad too dry. My herb garden is doing great this time of year and I just love to go and snip a few herbs to pulse in with the chicken. Chives, tarragon,sage, and of course salt/pepper, no bbq sauce this time but a lovely refreshing topping that adds a great zing to the chicken burger.

Apple-Dill Dressing

300g whole milk yogourt

150g Creme fraiche

1T lemon juice

1T mustard

salt/pepper

1 apple cored, diced

120g red onion diced

1 bunch dill chopped


Mix the yogourt, creme fraiche , mustard and lemon juice.Generously salt and pepper the mixture.Chop and dice your apple and onion and add to your yogourt mixture. Chop the dill and incorporate to the sauce. Spoon sauce on top of your chicken burger, also great on a salmon or tuna burger.

Another squash dish

PAN FRIED YELLOW ZUCCHINI W/LEMON AIOLI

It's just a lazy Sunday today, not much appetite, no one wants anything,and everyone is fending for themselves. When the munchies struck with a bit of a fury, Ron decided to whip up a lemony,garlic aioli and to pan fry some yellow zucchini,as he calls it. Not only did it hit the spot but it was delicious.

Lemon Aioli

4 cloves garlic

2 egg yolks

pinch of salt

1C good quality olive oil

lemon juice to taste (Ron used the juice of one whole lemon as he likes it lemony)

bit of chopped dill (optional)

In a mortar and pestle grind the garlic cloves with the salt, to a fine pulp.Add the egg yolks and lemon juice and whisk mixture together. Continue whisking while adding the olive oil in a slow and steady stream. Adjust seasoning and add some chopped dill (optional).

The yellow squash (zucchini), was washed, and sliced on the diagona (approximately 1/4" thick), but you could also cut them lengthwise in stripes. Dredge in seasoned flour, egg, and then either a breadcrumb or 'Panko" mixture. Ron added a little Parmesan cheese to his breadcrumbs. Either deep fry or pan fry in a little peanut oil ( or whatever your favorite oil is .) When they are done drain on paper towel sprinkle with a little salt and extra shredded Parmesan. Serve immediately with the aioli.

Panko is a Japanese bread crumb.

COUSCOUS & THAI SHRIMP

Some days I am just too busy running the roads and the thought that I still have to prepare dinner just adds to the stress of the day. It's on these occasions that I try to cut corners. While shopping at Loblaws today I came across their brand of PC sauces called ,"Memories of Thailand,Fiery Chili Pepper Sauce".I thought that this sauce would give a little kick to the shrimp that I had in the freezer. While I quickly peeled the raw shrimp and marinated them in this sauce , Ron was already helping out by charring the peppers for the couscous, ( also purchased from Loblaws...It was just one of those days when it was easier picking everything up as I was walking down the ailes!) Thirty minutes later after pretty much just boiling water, and heating the skillet ,we had a fast meal, that was not difficult to prepare and more tastier than getting something on the run. While these meals are not that well thought out, I make no excuses for using products out of a bottle or box as they serve a purpose in our busy life style.

COUS COUS

2 C couscous

2C boiling water

1/2 red pepper charred and peeled

1/2 yellow pepper charred and peeled

1 red or white onion sliced

1 tsp chopped garlic

!/4 C olive oil

juice of one lemon (or more to taste)

salt/pepper

Place dry couscous in a large bowl that you will be serving it out of.

Boil water and pour over couscous , cover with cling film and let stand, until absorbed.

In the meantime, char peppers under the broiler or on the bbq.

Afterward place peppers in a bowl and cover with cling, the steam will make the skin to peel easily and cool about 5 minutes.

Peppers will then be peeled and diced along with the garlic, and onions.

Return to couscous, fluff up with fork and add all the ingredients including lemon juice and season to taste.

Couscous, is so versatile that you can pretty much add any fresh ingredient to it (asparagus, tomato,parsley, hotter seasoning ect. there are numerous recipes out there and it is a wonderful change to rice or potatoes.)

THAI SHRIMP (the cheater version)

a bag of raw shrimp deveined and shelled

1/4 C of PC Memories of Thailand .

To marinade shrimp in for about 30 minutes

In a frying pan with a dab of butter fry up shrimp, until they turn pink on both sides. They cook quickly, so stay close to pan as you don't want them rubbery. If you prefer them to be spicier you can always add more of the Thai sauce.