Slow Roasted Pork

This is the third post in my series on MB Holiday Foods. One thing about the holidays is that they tend to be exceptionally busy. So, it’s great to be able to enjoy grab and go treats. It’s also great to have food that you don’t have to fuss too much over. Today I’ve got a recipe Slow Roasted Pork. It’s not quite just stick it in the oven and forget it, but close. I’m connecting the Slow Roasted Pork to my food sampler basket by making use of Danny’s Whole Hog Roasted Garlic & Honey Sauce.

Slow Roasted Pork:

1-Pork Shoulder Roast (1.5-2.5KG)

salt

pepper

I started off by covering the roast with salt and pepper, and putting it into a roaster with about half a cup of water in the bottom for 2 hours at 120C/250F.

Slow roasted pork roast

Pork Roast ready to be slow roasted

4 – medium yellow onions (sliced)

4 – cloves of garlic cut in half.

1/2 bottle of Danny’s Whole Hog Roasted Garlic and Honey Sauce Continue reading

Chef’s Table, Wining, Dining

The last few days I’ve been working my way through my basket of Manitoba Holiday goodies. I’ve thoroughly enjoyed them. However, much of it has been eaten on the go. It’s nice to be able to sit down at table once in a while. Thankfully, the Manitoba Chicken Producers were accommodating in that regard. Yesterday evening, they invited me to their Chef’s Table event in conjunction with De Luca’s Fine Wines

I’ve been to a couple of Manitoba Chicken Producers events before, so I knew I was in for both good food and a good time at this Chef’s Table event. The event was co-sponsored by De Luca’s Fine Wines and was held in the back of their wine shop. There is a small, but well equipped kitchen there, and there was seating for the 15-20 of us in attendance. This was a side of De Luca’s I wasn’t familiar with, although when we have our Sunday evening St. Margaret’s gatherings, the food for the evening often comes from De Luca’s.

On arrival, we were shown downstairs, where there was a place for us to leave our coats and we were offered a glass of sparkling wine.

Chef's table sparkling wine

We ‘d already been into the sparkling wine prior to the Chef’s Table event before I got the photo.

After everyone had arrived, we headed upstairs to the back of the shop for the meal proper to begin.

Chef’s Table Meal:

Our meal and wine pairings were presented to us by two of De Luca’s employees. I had a good vantage point where I could also watch quite easily as the chef’s were finishing each menu item. Continue reading

Manitoba Holiday Treats – Part 2

Last week I dipped into the basket of Manitoba made holiday goodies that I received. While it was tempting to finish everything in the basket in a couple of days, I have managed to show some restraint. Today I’m going to write about a few more of the individual items in the basket. I plan on following that up with a couple of posts of recipes that make use of some of the larger items.

I’m going to start today with the Manitoba producer that I’m most familiar with and that is Green Bean coffee importers. Although I don’t know Derryl Reid very well, he was one of my early connections at various social media events. I’ve had several opportunities to try his product since then. Sometimes because they’ve been featured in swag bags at various food events, and sometimes because I like to stop by their stand at the St. Norbert’s Farmers market.

Our basket contained four different varieties of coffee. Each one of these makes about a twelve cup pot of coffee. The four packs were split between two medium, one dark, and one light roast. These four packs alone would make a great little gift basket.  Add a mug and you’ve got a perfect gift for an office gift exchange.

The first pot I made, I used the Prairie Sky House Medium. This is a great anytime blend. I enjoyed mine with a baguette and some honey.

Manitoba roasted coffee

Colour Coded Manitoba roasted coffee

Continue reading

Standing on Guard – Dessert Fundraiser

This last week has been a very busy week. The twin themes of food and remembrance have been at it’s heart. On Tuesday, there was the Remembrance Day service and Roast Beef Dinner at St. Philip’s. Friday, I received a basket of MB holiday goodies.  Friday was also my usual time of cooking for my Confirmation class. Today, I cooked for the Saturday evening service at St. Margaret’s. Afterwards. I enjoyed desserts as part of the Standing on Guard, fundraiser.

Standing on Guard consists of six videos chronicling the history of the six military units that have made Manitoba their home. The six are The Queen’s Own Cameron Highlanders of Canada; The Royal Winnipeg Rifles; The Fort Garry Horse; 2 Bn Princess Patricia’s Canadian Light Infantry; The Winnipeg Grenadiers; and 38 Service Battalion. Each of the videos is about half an hour long.

The videos are the work of Jon Ted Wynne. A long time member of the Manitoba Theatre Community, particularly in conjunction with his company The King’s Players. We also share a bit of a bond. Not only did Jon Ted direct me in the Christmas Pageant at Church of the Way one year, we were also baptized together, some 25 years ago. Continue reading

Holiday Food, Manitoba Style

Yes, it’s that time of year again.  The time when the countdown begins. It’s only (drumroll) FIFTEEN more shopping days until ADVENT. What? What were you thinking? Is there some other holiday coming up?

Yes, the Christmas season is upon us. I believe it began in August in some places, although that could just be my imagination. However, it’s not all bad. Especially when a large basket of holiday goodies for me to try, lands on my doorstep.

Holiday food basket

A basket full of holiday food delights.

Unwrapping the Holiday Basket:

I received the basket after responding to an email from Shel Zolkewich asking if anyone was interesting in trying and writing about some Manitoba Food Products. I gladly answered yes, as promoting local products is something I like to do on the blog. Continue reading

Roast Beef Dinner

Yesterday was a major day at St. Philip’s. In the morning we held our Remembrance Day Service. This year there was barely room to move, so many people attended. It was a solemn and profound experience. I don’t have the history as to how the two events came to be connected, but November 11th is also the day that St. Philip’s holds it’s roast beef dinner.

Our roast beef dinner is a celebration of good food, but it is also a time where we take the time to enjoy each others company. Over at our parish website, I’m going to write something about the time we spent together as we enjoyed the food. You’ll find more about some of the attendees, but I want to give a shout out here to Rob Duncan, aka Prairie Tweeter. Rob does a lot to promote Dining with Donald, and it was great to finally be able to meet him in person.

Readying the Roast Beef Dinner:

Needless to say, preparing a dinner for close to 100 people takes a lot of work.As you can see from the menu below, we were aiming for homemade as much as possible.

Roast Beef Dinner table setting

A table set for the roast beef dinner

Continue reading