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Monday, May 2, 2016

Pulled Ham

Inspiration:  The ham with brown butter served at Vin et Papillon in St-Henri (Montreal) - right now my favourite restaurant with wonderfully inspired dishes (a lot of emphasis on vegetables and seasonal products).

Delicious pulled ham served with potato, onion perogies, poached egg,  maple brown butter and roasted cauliflower


Sunday, May 1, 2016

Easy, No Fail, Poached Eggs

Inspiration:  Julia Child's recipe - the best!



Poached Eggs:  makes 4
  • 4 very fresh, large eggs
  • salt and pepper
I have just recently discovered Julia Child's technique for cooking the perfect poached egg and I have to admit it is amazing.  Much easier than what I have traditionally done (swirling water and vinegar) and it allows you to cook many eggs at one time in one pot.  This method helps the whites adhere to the yolks to form a nice uniform shape.  

Monday, April 11, 2016

Crème Brulée with Sea Salt Chocolate

Inspiration:  My mom ordering crème brulée every time we go out for dinner and then sharing it with everyone.




I used to make this recipe a long time ago.  I am always surprised at how easy it is to make but how truly decadent and delicious it is.  For me, it is a no fail desert recipe. 

Tuesday, April 5, 2016

Acadian Cinnamon Swirls (Vegan)

Inspiration:  Pets de soeur - a French Canadian treat.


I have an old binder that is filled with recipes that I have collected over the years. Some have been torn out of magazines and some have been generously shared by friends and family.  Every once in a while I will pull out to take a look and, although some of the recipes date back over 20 years, they always serve as great inspiration.

This recipe for cinnamon swirls or "pets de soeurs" as they are known in French, was given to me and even though I can't be certain of whose recipe it was, I'm pretty sure it was a family member.  Originally created using the leftover trimmings of pie crust dough, they became a staple in the French Canadian culture during the Holidays when tourtières (meat pies) were being prepared.     

Thursday, March 31, 2016

Falafel and Lemon Tahini (Vegan)

Inspiration:  The wonderful falafel at Zyara (Montreal).

Julienne a Lebanese cucumber and raw beet as garnish as well as diced tomato.



I have been wanting to make my own falafel for a while now but just didn't seem to have the courage to tackle it until things began to align over the last few days and some people generously shared their knowledge and experience with me.  The chef from Zyara - in my opinion the best Lebanese restaurant in Montreal (actually Brossard) - came out of the kitchen when I was there with a good friend recently, to explain in great detail how he makes his delicious falafel.  I left with his little hand written note indicating what I would need to recreate his recipe.  In true chef fashion, the basic ingredients were noted but none of the actual quantities. This would require that I use my own instincts, and a little research, to come up with a falafel recipe that I felt was as good as his.

Thursday, March 24, 2016

Maple Churros with Rich Vanilla Cream

Inspiration:  Dinner and a shared desert with some of my wonderful girlfriends at Ottavio.   Some of life's greatest pleasures  = girlfriends, desert and dinner - in that order.





This is basically a choux pastry batter that is deep fried instead of baked.  The result is a surprisingly light beignet style desert.  I decided to dust them with maple sugar after blotting them a bit post frying (it's maple syrup time in Quebec), but you can sprinkle them with regular sugar, icing sugar or leave them as is.  Paired with this intense vanilla pastry cream, it is really hard to stop at only one.  

Friday, March 18, 2016

Cabane a Sucre Style Puffy Omelets (Cabane a Sucre = Maple Sugar Shack)

Inspiration:  Le temps des sucres - maple syrup time in Quebec.





As the snow begins to melt in Montreal, we inevitably start thinking of cabane à sucre (the sugar shack).

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