It’s been another fine week at the Bistro! As soon as I finish with writing the pups and I will take a romp in this beautiful sunshine. Yesterday I walked the nature trails at Kensington. If you follow all three it’s close to 5 miles. It was lovely. And the big guy, Picasso, is digging the cooler weather, running, bucking and having a good time with his pasture buddies.
I’ve been harvesting lots and lots of tomatoes from my garden. Along with several different types of peppers, onions, Swiss chard, garlic and cucumbers. This the first year that I didn’t plant potatoes and I’m kind of sorry that I did not. They take of so much room that it’s hard to justify the space when there isn’t a whole lot to begin with. But, I have to admit that there is nothing to compare with a just dug spud. Talk about tasting “earthy.” Yum! The tomatoes that I have not shared with friends and family have been turned into tomato sauce or stewed. I vac-pack them and then freeze for use all winter long. I always leave the skin on and seeds in. I can remember helping my mom peel bushels of tomatoes for canning. It was quite a time-consuming process. Now, diced tomatoes, along with garlic, onions and basil, get plopped into a slow cooker and slowly simmered for 5 or 6 hours. This method works great for me – I can get other tasks done while they cook away. My cuke crop has been prolific too. I’ve been making pickles with most of them with a recipe that a friend recently gave to me. It’s so easy. Toss thickly sliced cucumbers, red peppers and red onion with salt, let sit a couple of hours, drain and then cover with a cooled “juice” of apple cider vinegar, organic sugar and turmeric. Stir periodically over the next 48 hours then package. These can be frozen and taste just as good as when freshly made. I was a skeptic until I tried it. I’m excited that I’ll be able to serve homemade pickles all winter too. They’re so much better than store bought! I will miss my garden over the winter. It brings me much joy and satisfaction from the actual “working in it” to the “cooking of its bounty.” I’ll revel in the memories as I munch a crispy pickle or toss warm pasta with fragrant pesto or the rich tomato sauce.
Sharon and crew have some great weekend features once again. Always a favorite, Lake Superior Perch served with a Spinach and Tomato Strata; Thinly Sliced Pork Chops Grilled and Presented with Herb Spaetzle; A Warm Blue Cheese and Bacon Dip Appetizer and Barramundi (a mild, buttery and loaded with Omega 3’s, pic below) Sautéed and Garnished with A Lobster, Tomato, Carrot and Fennel Ragu. Yum!
Remember -- “It’s a Million Dollar Day.”
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO!!
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro
Monday: lunch 11-4, dinner 4-10
Tuesday: lunch 11-4, dinner 4-10
Wednesday: lunch 11-4, dinner 4-10
Thursday: lunch 11-4, dinner 4-10
Friday: lunch 11-4, dinner 4-11
Saturday: lunch 11-4, dinner 4-11
Sunday: brunch 11-4, dinner 4-9