Simply Elegant will close on Sunday December 20 and re-open on Monday, January 4. Our weekly specials menu for the following week be will be updated on Thursday January 7. There will not be weekly specials the week of January 1-8 – but after that, we’re back — and boy, do we look forward to bringing you wonderful weekly specials in the coming year!

Katie Mordan

Many of you have had the opportunity to get to know Katie Mordan over the last two years that she has worked here at Simply Elegant.  She has been a fabulous asset to the company and is dearly loved by clients and staff alike.

Small in stature but strong like a horse, her nickname is “Herc,” short for Heculese. Her nickname, however, does not do her justice, capturing neither her incredible poise nor her kind, gentle heart.

She has been our very own Emily Post, advising expertly on matters of etiquette with grace and finesse. And she has selected the menus that so many of you enjoy in our weekly specials.

Katie is going back to school in January. We will miss her greatly but are thrilled she is pursuing her dream.

Robert Vidra carves the turkey at Hospice Calgary's Christmas Dinner 2009

This week, as we have done for the last few years, we were honoured to provide a traditional Christmas dinner with all the trimmings for the residents and staff of Hospice Calgary. We were touched by the gratitude of the residents and humbled by ongoing work of the staff who tirelessly meet the needs of others in what is a very trying time.

For more than 30 years, Hospice Calgary has provided end of life and bereavement care, helping people live life to the fullest, offering dignity, comfort and understanding. We salute them for the extraordinary work they do, and we look forward to supporting their fundraising efforts through their annual walk.

It is the season for reflection, and so my thoughts also turn to the last year and to so many of the treasured moments and important events our clients trusted us with. I think back to 12 months ago when the future seemed less certain and no one was sure if the economy would hold. It did — and we made it through, together, with grace and a full order of style.

Thank you for trusting us with the corporate and personal occasions that mattered most to you. We will never take that trust for granted.

So as we look ahead, we wish you the happiest of holidays and a prosperous new year.  We hope we have the privilege of helping you with your event, private party and catering needs in coming year.

Here’s to Great Things in 2010!

Beef Sirloin Tip Roast

Surprise!  Just thought we’d drop by….

You’ve shopped, wrapped, cooked and baked.  Just when you think it’s time to sit back and relax….unexpected guests arrive. Now what? Don’t panic. Pick up the ingredients for these simple favourites and keep them on hand so you’ll be prepared no matter who shows up — even if they expect to stay for dinner!

Seared Beef Tenderloin on Crostini with Arugula & Parmigiano Reggiano

Simple and elegant.  This is the easiest of recipes and a real crowd pleaser.  Thinly sliced tenderloin will go a long way.  Make sure you have a roast in the freezer, a loaf of bread and some good parmesan in the fridge and you will always be prepared for unexpected guests.

Ingredients

1, 3-5 lb Beef tenderloin

Parmesan cheese

Sea salt & freshly ground black pepper
1   Baguette
Extra virgin olive oil
1-2 bunches  Arugula, washed
300 g shaved Parmigiano Reggiano or Grana Padano

Method

For the Crostini

Slice the baguette into ¼ inch slices, place on a tray and lightly toast on one side.
Remove the tray from the heat and brush the toasted side lightly with olive oil and sprinkle with sea salt.
Turn the bread over and return the tray to the oven and lightly toast the other side of the bread. Remove the tray from the oven and brush the other side lightly with olive oil.

Crostini

For the Beef Tenderloin

Heat oven to 450ºF
Season generously with sea salt and freshly ground pepper.
Heat an oven proof sauté pan on high heat, add 2-3 tablespoons of olive oil and place the tenderloin into the pan.
Sear on all sides then place into oven and roast for approximately 15 minutes.
When done remove the meat from the oven and let rest for 15 minutes,
Slice very thinly.

To Assemble

Using a vegetable peeler, shave off slices of Parmigiano Reggiano or Grana Padano
To assemble place 2-3 leaves of arugula on the crostini, then a slice of tenderloin and top with shaved Parmigiano Reggiano.
Drizzle with some of your best Extra Virgin Olive Oil.

Shortbread cookies

Freezer Shortbread

Yield: approximately 120

At first glance this recipe may appear to be a lot of work…it isn’t!  It should take you about 20 minutes to make to dough, roll it and freeze it.  You can make it when you need but your best bet is to always have a batch in the freezer.

Ingredients

1 lb  Unsalted butter, at room temperature
4  Egg yolks
1 ¾ cups Sugar
2 teaspoons Baking powder
4 cups Flour
¼ teaspoon Sea salt
2-3 Grated zest of lemons or oranges or both

Method

Preheat the oven to 350°F.
Cream together eggs, butter and sugar with an electric mixer until light yellow and fluffy
Sift the dry ingredients together
Add the grated zest and whisk to incorporate evenly.
Add the dry ingredients to the creamed butter/eggs/sugar. TIP: add the dry ingredients slowly if you don’t want a “flour” storm!
Mix until the dough come together and place on a lightly floured surface.
Separate into two and roll each into a log approximately 12 inches long.
Wrap in plastic and place in freezer for 30 minutes.
Remove from freezer and immediately, using a sharp knife, cut thin disks approximately ⅛ to ¼ inch thick.
Place on baking sheet lined with parchment paper and bake for approximately 12-14 minutes until edges just turn light golden brown in colour. Remove and cool.  Store in a cookie tin.
Just before serving you can dust with a little icing sugar if you choose.

NOTE: Make the dough ahead of time and freeze for up to 2 months.  When ready to use remove from the freezer and allow to thaw until just frozen and follow steps 9-10.