Flowers and Favourite Things

I have always loved flowers, and roses have been a favourite. So what can be more pleasant than handing out bouquets of roses? Last week was a busy one at Le Canard. Amongst others, we had a table of five people for a Mr Pike, who were so friendly, jolly and a pleasure to serve. Close by were six people hosted by an individual named Francois, who were equally charming and enjoying each others' company and the evening generally. What lovely people! I have always thought that things happen in threes, and a gentleman at another table turned out to be a Mr Pemba. Yes! The grandson of the famous painter and such a lovely individual.

Another bouquet this time to a restaurant. I feel that people who have little understanding of food, its quality or preparation, pass their opinions too loudly. However, after 25 years cooking and running Le Canard, as well as teaching cooking for years prior, does allow me an educated opinion. We went to Il Tartufo in Dunkeld, Johannesburg, on Saturday night. Both my companion and I had a thoroughly enjoyable meal. We had six different dishes between us. Each was delicious and attractively presented. So a huge "Bouquet of Roses" to the chef and manager. Thank you! We felt as though were in Italy!

In the next blog I will share some of my favourite recipes.

Freda

Our Weekly "Roses and Thorns" Awards





One of our South African newspapers has a very interesting and exciting journalist who comments, amongst other things, on adverts. He awards on a weekly bases "orchids" or "onions" to those "deserving" of such accolades. Seeing that I like both orchids and onions, and that I wouldn't dream of copying anyone, I am commencing the Le Canard "Roses and Thorns Awards".

This week our "Roses Award" goes to a table of 12 people we served last night. They were all members of a film crew who are making a movie in Johannesburg. While full length features are often shot in the Cape, this one is strictly filmed in Johannesburg. The crew consists of Americans, New Zealanders, Canadians, Australians and South Africans, and a more wonderful group of people one couldn't hope to find! They all arrived smiling and greeting cheerfully. They were all happy to be here, and to share each other's company. They were exceedingly grateful when I announced to them that the producer of the film, who is in Los Angeles, phoned on a number of occasions to ensure that his crew had a wonderful dinner, because they were entertaining the director whose birthday it was, and he wanted them to know that the party was on him. At regular intervals from around 11 a.m., right throughout the day, and even into the evening when his guests arrived, he was at the other end of the phone line saying "will you look after them? Will you be sure they will have everything they want?" and I assured him that my staff and I certainly would.

It was an absolute pleasure, and when they left, all departed with a happy smile. They all beamed, kissed and shook hands. They all said "thank you," expressing how wonderful it was, and that they would love to be back. So the night should have ended on a very happy note for my staff and myself.

Having related this lovely saga of our "Roses Award", let me tell you about our "Thorns Award" of the week. We also had a table of across the board South Africans on the same night. A table had been booked by someone within their company for four people. When they walked in there was no greeting or a response to a polite "good evening." There was no smile, only a bark that "we have a table here". We showed them to a table for four, when someone somewhat brusquely announced "we are seven not four!" They promptly commenced discussing amongst themselves why a restaurant "can't provide a table for seven when seven had been booked".

Whilst they were waiting for the other guests in the dining room to be moved around, and who were naturally somewhat inconvenienced, in order to accommodate a bigger table, the phone rang and a lady on the other end said again without greeting, "I am phoning to confirm the booking I made for seven". I queried "are you talking about seven people or seven o'clock?" to which I received the response "Seven people for seven o'clock". To this I responded "it is ten past seven , and it is a little late to be confirming this table." She retorted "well I made the booking" and mentioned the name of the company. I replied "I am so sorry, but you actually made a booking for four," saying this within earshot of some of her guests who were present. They all looked at me and each other, as if to say that I have done something wrong.

However, I explained to the individual on the phone that we have the table for four, that we have these additional guests, and that we will certainly sort out a table for them. Without any further ado or apology, the voice on the phone continued "....well there will only be six". Now, we have the table for seven that was originally for four and which is now for six. The waiters were instructed to remove one table place. During all of this there is not a sign from these guests of even minor concern for the inconvenience caused. When they were finally seated, it appeared there were only five seats taken. When their waiter asked if they would be waiting for the remaining guest, they responded "no we are only five." So now we have the saga of the four that became seven that became six and ended up being five, and all the time not a single one of those guests paused to apologize for the inconvenience this may have caused. At least, on leaving we would have expected them to say "thank you and good night". Hence these miserable people are most worthy recipients of our weekly "Thorns Award"!

Herewith the soup recipe promised in the previous blog.

Special Occasion: Pea Soup

(Serves 6)

Ingredients:

• 200g fresh shelled peas
• 150g frozen peas
• 280g tinned peas
• 1 chopped onion
• 1 veg stock cube
• 250ml fresh creme
• 2 tbsp butter (olive oil if you prefer)
• hard boiled egg to garnish

Method:

1. Place butter in medium sized pot and allow to melt
2. Add chopped onion, and fry gently (don't allow to brown)
3. Add fresh and frozen peas
4. Add tinned pease with the liquid.
5. Add veg stock cube
6. Allow to cook gently for around 10 minutes
7. Allow to cool and liquidize.
8. Place back in pot, add cream and allow to cook gently for around 5 minuts
9. Grate egg on fine side of grater
10. Serve soup in soup cups or plates, and garnish with grated egg.

Bon appetit!

 

Freda

 

Our First Soirée Culinaire : A Grand Affair!

 

(Michelle Veenemans as the "Queen of the Night")

Our first Soirée Culinaire went off with a bang! We had 70 patrons and managed to seat them at individual tables, which is so much more pleasant than those hideous trestle tables where one has to sit with strangers.

The music was beautifully performed by Miro Chakaryan (violin) and Jacob Swart (piano), as well as Denire Colman, a young singer who offered a lovely rendition of "La Vie en Rose" which was one of the Piaf pieces incorporated in the "Le Canard Medley" - especially arranged for our Soirées Culinaire.

The cuisine followed the international route set by the music, with specially selected wines complementing each dish. The final result was a series of fabulous compliments all round. We too, enjoyed the evening, and received so many requests for a repeat performance,  that Miro, Jacob and I have planned a second Soirée Culinaire to be held on 28th September.

We will commence our culinary/musical journey in France, then traverse Italy, and conclude our itinerary in Austria. We are very delighted to know that we will have the celebrated South African dramatic coloratura, Michelle Veenemans, joining our tour. Michelle is an admired exponent of opera and operetta showpieces, and has established a reputation as a remarkable dramatic coloratura soprano in showpieces such as the "Queen of the Night" in "The Magic Flute" [see photo]. Your breathe will be taken away by Michelle's golden voice, spectacular gowns and gorgeous accessories. Be ready for some surprises from this soprano!

Since our guests raved about the food at our first Soirée Culinaire, especially the soup, I will include the soup recipe with my next blog.

Freda

 

The Promised Onion Soup Recipe

As promised, I will now share with you that recipe for onion soup which Sir Peter Ustinov enjoyed so much. This recipe originally belonged to my mother-in-law, who came from France and claimed that this was the simplest and easiest way to make onion soup. She never heard of putting wine or brandy, etc. inside the broth. However, do not think that it is too simple. It is authentic.

Onion Soup

(Serves 6)

 

Incredients

1. 3 large sliced onions
2. 30 gms butter
3. 1 litre water
4. salt & pepper
5. 3 dessert spoons grated Parmesan cheese
6. 1 cube vegetable stock (the original recipe excluded veg cube)
7. few slices of french loaf or rounds of white bread.

Method

1. Gently fry onions in butter for about 10 minutes.
2. Add a good pinch of salt & a little less pepper.
3. Boil water & add to onions.
4. Add veg cube & stir well.
5. Cook over low heat for about 40 - 45 minutes. Check seasoning, add more if necessary.
6. Add grated parmesan, and allow to cook for 2 - 3 minutes to melt cheese.
7. Serve in round bowls, place a slice of french loaf or round of bread on top & gently cover with a little soup (don't drown the bread!)

Bon appetit!!

 

Freda