Gilt, Movie.

Gilt Restaurant and Bar – we went with our friend for lunch on Tuesday. I tried to take pictures – joke. First of all two of us had Duck Confit on Chinese Steam Buns and I totally forgot to take a picture of  those. Then I had the soup shown below which was absolutely delicious. Thick and luscious. I didn’t think they would give me the recipe so didn’t ask.

Red Cabbage Soup with Friend Cabbage garnish

Kimchi Quesadillas with Parmesan, Brie, Rice and Thai Basil

Absolutely scrumptious

BLT Burger with Caesar Salad

I had the Kimchi Quesadillas.Matt had the BLT Burger which was not yer plain ol’ BLT, I know it had a fried egg on it amongst other things. My friend having had the soup too also had their version of a grilled cheese sandwich which looked delicious. I was quite surprised, for a new restaurant, just how full they were for a Tuesday lunchtime. Not the cheapest place to eat, but the food is well worth it. We met the two owners, my friend’s niece Trella and her friend/chef Steph. I would very much recommend this restaurant and would like to go back some day soon.

I just watched the movie The Last Legion with Colin Firth and Ben Kingsley, two of my favourites. It was on TV the other night with lots of ads and I switched it off but decided I would like to see it so rented it from iTunes. I really enjoyed it. It ends up in Britannia and shows how Excalibur came to be in the rock from which Arthur later withdrew it.

This recipe was on Food.com and looks very simple and easy to make for a quick meal.

Pork Cutlet Parmigiana

By Dawnab

This was an inexpensive meal that my mom always made when we were growing up. I do not care for the taste of veal so this is how I make it.

2 lbs pork tenderloin, sliced into medallions
1 egg
1 cup breadcrumbs
1 tablespoon Italian seasoning
4 cups spaghetti sauce
2 cups mozzarella cheese
1/2 cup parmesan cheese
oil, to fry

Directions:

• With a meat mallet, pound pork into thin patties.
• In a shallow dish beat egg, in another shallow dish, combine breadcrumbs and seasoning.
• Dip each pork medallion into beaten egg and then into bread crumbs.
• Fry over med hi heat till browned- it does not need to be fully cooked.
• In a 9 X 13 baking dish, put in 1 cup sauce and half the pork, top with half of the cheese. Top with half the remaining sauce. Repeat again for balance of ingredients.
• Bake covered at 350 for 1/2 hour, remove top and bake 10 more minutes.
• Serve over pasta.

Have a great day

Birthday Lunch, Costco, New Restaurant.

We went for my free lunch at the Mandarin Chinese Restaurant where I love to eat. As always I started off with their hot and sour soup which is to die for. They really make a great one. It is the Moon Festival so they had all kinds of special dishes of which I tried several. In the evening they are doing Peking Duck but we rarely go there at night, pity. Once I had finished the main items (I included some sushi and a few dumplings too) they came and slapped a coolie hat on my head, put a cake with a candle in front of me, sang Happy Birthday and took a picture which is in a frame which will stick to the fridge. Then I went for dessert and had moon cake which I love. Sorry Alex, I didn’t hold back, no willpower at all. I did have fresh pineapple though. Pic scanned better out of the frame.

Having had our lunch and said goodbye to our friends, we went on to Costco where we broke our bank account as usual. We don’t go often, probably we should, it wouldn’t cost us so much. We now have lots of meat, fish and chicken for the freezer plus a bunch of pills we take, not cheap but cheaper than buying them at the pharmacy.

My friend’s niece has just opened a restaurant in Kitchener, on King St. so we must give it a try . It’s actually very close to the bowling alley so maybe we can lunch first one of these days. Her mom owns a restaurant in Elora called Cork and this new one is called Gilt. I wish them every success in their endeavour. As yet I don’t know what they are offering in the way of food. During our bowling season we travel to different alleys and a bunch of us have lunch first. This might be a good place for us when we are at our local alley, Towne Bowl.

This recipe is so cute I couldn’t resist passing it on although Hallowe’en is not for a month or so yet.

Sugar Ghost Cupcakes

Taste of Home


I had 10 neighborhood kids stop by to help me make these cupcakes for a bake sale, though I have no doubt that most of the treats never made it that far! —Mysie Sabin, Franklin, Wisconsin

24 Servings

Ingredients

• 1 package chocolate cake mix (regular size)
• FONDANT:
• 1 package (16 ounces) miniature marshmallows
• 4 to 5 tablespoons water
• 1 package (2 pounds) confectioners' sugar
• 1/2 cup shortening
• DECORATING:
• 1 can (16 ounces) vanilla frosting
• Blue, orange and green paste food coloring
• Miniature peanut butter cups
• Malted milk balls
• Clear vanilla extract

Directions

• Prepare and bake cake mix according to package directions for cupcakes; cool completely on wire racks.
• In a large microwave-safe bowl, combine marshmallows and 2 tablespoons water. Microwave, uncovered, on high for 1-1/2 to 2 minutes or until melted, stirring every 30 seconds. Stir in three-fourths of the sugar; turn onto a work surface coated with 3 tablespoons shortening. Knead until smooth and pliable, gradually adding remaining sugar and shortening. If necessary, moisten with remaining water. Wrap fondant in plastic wrap to prevent it from drying out.
• To decorate, set aside 1/4 cup frosting. Tint remaining frosting blue; frost cupcakes.
• For ghosts: Invert two peanut butter cups and stack, securing together with a small amount of reserved frosting. Top with a malted milk ball, attaching with frosting. Repeat, forming 24 stacks.
• On a work surface lightly sprinkled with confectioners' sugar, roll a 1-1/4-in. ball of fondant into a 4-in. circle; drape over a stack.
• For eyes and mouth, gently cut out shapes using pastry tips. Repeat for remaining ghosts.
• For pumpkins, stems and tendrils: Tint desired amount of fondant orange. Wrap fondant around malted milk balls; shape into pumpkins. Add imprint lines with a veining tool or toothpick.
• For stems and tendrils, tint a small amount of fondant green. Shape into stems; attach to pumpkins using vanilla. For tendrils, roll out remaining green fondant; using a pizza cutter, cut into thin strips.
• Gently wrap strips around toothpicks; set aside to dry. (Tightly wrap any remaining fondant in plastic wrap and store in a resealable plastic bag for another use.)
• To finish cupcakes: Place a small amount of reserved frosting on top of each cupcake; top with a prepared ghost. Carefully remove tendrils from toothpicks and attach to pumpkins, using vanilla. Attach pumpkins to cupcakes as desired. Yield: 2 dozen.

Editor’s Note: This recipe was tested in a 1,100-watt microwave. This recipe was tested with Kraft brand marshmallows.

Have a great day