We enjoyed a lovely evening at the Island Estuary with Jackie and her friend Pam celebrating Jackie’s final day in her medical rotation at the Ladysmith Clinic. Now onto the real world of residency and orthopedic surgery!
Congratulations Jackie…. lots of hard work and now time to do what you love.
This “mock” meat loaf is so easy to make and extremely delicious!!
In a large pan, saute an onion and celery over medium heat in some olive oil. Add chopped mushrooms, salt and pepper and saute about 4 mins. Then add 1/2 cup of sundried tomatoes (quantities are not very important), at least not in my world! You can add some wine or veg broth for extra flavour and then cook until no liquid remains. Add 1 cup of chopped walnuts or pecans along with 1/2 cup unsalted raw sunflower seeds. Then mix together 3 eggs along with 1 tsp baking powder and 1 cup of bread crumbs. Add to the mushroom mixture and mix well. Pour into a parchment lined loaf pan, top with 1/3 cup ketchup mixed with 2 tbsp. brown sugar and 1 tbsp. dried mustard and bake in 350 oven for 1 hour or until set. Once you remove from the oven, allow it to rest for 10 minutes and then slice into 1 inch pieces and serve with mashed potatoes or oven baked fries.
So yummy you won’t miss the meat at all!!! Enjoy.
My long time friend from University days dropped by for a visit. We toured the local vineyards in the Cowichan Valley to pick up wines to pair with all the fantastic meals we prepared during Deb’s visit. Here we are outside of Cherry Point Vineyard with our selection for the evening meal.
It all starts with the wine!!
Next comes the mushrooms. We are so fortunate to have access to morels, chanterelles, chicken of the woods and many other varieties here on Vancouver Island.
We enjoyed a curry tonight along with some local green beans and turmeric basmati rice. So delicious!
The Island Estuary B & B is a wonderful place to host a reunion. Friends reunited from high school days (has it really been 30 years????).!!!!!! to cook, laugh and play together. After a great evening of food, wine and stories and very little sleep, we shared another morning together over breakfast, followed by a walk and tour of Jo-Vic Pottery Studio in Ladysmith so the gals could bring home some local pottery and memories of Vancouver Island.
- Yes, I remember that!!!!
Alice and Cheryl said, “Thank you so much for the wonderful evening. It was so comfortable and your cooking is amazing. Cheryl’s experience as your sous-chef was fun and our conversations were like you & Alice had never lost touch… reminiscing of old times. We are sure we will be back – Oh Lucky You!! Good Food, Good Friends, Good Fun. What else can one person want?!
Friends and neighbours gathered around our dining room overlooking the ocean to sing songs from East to West – from Newfoundland to Vancouver Island. We enjoyed a taste of Quebec – tortiere pie made with local pork and fresh herbs from our gardens. Check out the recipe for this savoury pie.
From the Island Estuary to Newfoundland
If you can’t get to the Island Estuary, then we can get to you!! Lynda set out on a venture to St. John’s, Newfoundland to prepare a birthday feast for her good friend Eileen Collingwood. Eileen invited 30 or so of her closest friends and she and Lynda prepared a spread of Filo Wrapped Salmon, Quiona Salad, Thai Chicken, Lime Glazed Pork, Roasted Veggies and lots of other goodies. See some of our recipes here.
Preparing the Filo Salmon
This is one of the signature dishes at the island estuary and is definitely a taste of Vancouver Island. Of course, we altered it slightly to include fresh caught Atlantic salmon!!
Birthday Girl (Sous-Chef Eileen) helps out.