tag:blogger.com,1999:blog-3308346719765123742024-03-20T02:05:21.030-07:00Food and FotoA blog about cooking and taking pictures.Anonymoushttp://www.blogger.com/profile/15053031490431748291noreply@blogger.comBlogger115125tag:blogger.com,1999:blog-330834671976512374.post-80539995691186735252014-09-13T14:42:00.001-07:002014-09-13T14:44:42.677-07:00Smoked Salmon Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-yY5QihCiIEM/VBS6KFx1X6I/AAAAAAAAH3E/BSAPDEEhHn0/s1600/20140912-DSCF4220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-yY5QihCiIEM/VBS6KFx1X6I/AAAAAAAAH3E/BSAPDEEhHn0/s1600/20140912-DSCF4220.jpg" height="426" width="640" /></a></div>
<br />Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com0tag:blogger.com,1999:blog-330834671976512374.post-68776832737616136842014-09-13T14:41:00.001-07:002014-09-13T14:43:44.643-07:00Blueberry Bison Burger<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-uSgaNv_77cw/VBS59PXZWyI/AAAAAAAAH28/Uwc7Gm8_zU8/s1600/20140904-DSCF3981.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-uSgaNv_77cw/VBS59PXZWyI/AAAAAAAAH28/Uwc7Gm8_zU8/s1600/20140904-DSCF3981.jpg" height="426" width="640" /></a></div>
<br />Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com0tag:blogger.com,1999:blog-330834671976512374.post-27148371175522235322014-04-13T15:37:00.002-07:002014-04-13T15:37:23.109-07:00Scallops and Maple Salmon on Edamame Puree<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0Cseshawh20/U0sRl3eFhLI/AAAAAAAAHi4/-wxshkXxTPE/s1600/20140327-_DSC5536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0Cseshawh20/U0sRl3eFhLI/AAAAAAAAHi4/-wxshkXxTPE/s1600/20140327-_DSC5536.jpg" height="640" width="422" /></a></div>
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<br />Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com0tag:blogger.com,1999:blog-330834671976512374.post-22217786236915858792014-04-13T15:36:00.000-07:002014-04-13T15:36:28.115-07:00Beets with Micro-peas<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-vRjdRUGgN3I/U0sRXndsJeI/AAAAAAAAHiw/4GHpxfkmEpk/s1600/20140331-_DSC5542.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-vRjdRUGgN3I/U0sRXndsJeI/AAAAAAAAHiw/4GHpxfkmEpk/s1600/20140331-_DSC5542.jpg" height="522" width="640" /></a></div>
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<br />Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com0tag:blogger.com,1999:blog-330834671976512374.post-25490238098507300242013-07-04T18:33:00.001-07:002013-07-04T18:33:45.305-07:00French Toast with Blueberries and Strawberries<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-sSK64xfhzFM/UdYiWSiaMfI/AAAAAAAAHRc/Gf2xTaDztmU/s1600/20130630-DSCF1610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-sSK64xfhzFM/UdYiWSiaMfI/AAAAAAAAHRc/Gf2xTaDztmU/s640/20130630-DSCF1610.jpg" width="640" /></a></div>
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<br />Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com0tag:blogger.com,1999:blog-330834671976512374.post-35022188410480016022013-06-15T18:11:00.001-07:002013-06-15T18:11:56.027-07:00No Bake Key Lime Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-T7nFbwJBIwM/Ub0QmDoF10I/AAAAAAAAHQ4/3KYuBNM2gmU/s1600/20130615-_DSC4076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-T7nFbwJBIwM/Ub0QmDoF10I/AAAAAAAAHQ4/3KYuBNM2gmU/s640/20130615-_DSC4076.jpg" width="550" /></a></div>
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<br />Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com0tag:blogger.com,1999:blog-330834671976512374.post-67394796877205219052013-06-10T19:07:00.000-07:002013-06-11T15:18:10.771-07:00Quebec Strawberries Have Arrived!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-JElyehk0qZ4/UbaFrGfE_mI/AAAAAAAAHQE/hhvK35ffJFU/s1600/20130610-_DSC4011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://4.bp.blogspot.com/-JElyehk0qZ4/UbaFrGfE_mI/AAAAAAAAHQE/hhvK35ffJFU/s640/20130610-_DSC4011.jpg" width="640" /></a></div>
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This is the time of year you can find Quebec strawberries at your local market. We purchased a small crate and froze most of them.<br />
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<b>Freezing strawberries</b>: the best way to freeze them is by removing the stems, gently washing them, patting them dry and then spreading them out on a cookie sheet. This allows the strawberries to freeze individually instead of forming a solid block. Once the strawberries have frozen, place them into a ziplock bag and store them in the freezer.<br />
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With the rest of the strawberries, we made:<br />
<b>strawberry-rhubarb bread </b>- use any banana or zucchini bread recipe and replace the fruit with strawberry and rhubarb. We roasted the rhubarb first to make it more tender.<br />
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Strawberries tend to ripen very quickly so it's a good idea to freeze them or cook with them not long after purchasing them. If you see they start to look a little too soft, <b>smoothies </b>are a great way to use them. Cooking them in a little maple syrup makes a very nice <b>coulis</b>.Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com0tag:blogger.com,1999:blog-330834671976512374.post-5652441814072451282013-05-05T13:28:00.001-07:002013-05-05T13:28:09.507-07:00BBQ Lobster at Jan and André's<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-zInrTdJR4dc/UYbAsjUKLSI/AAAAAAAAHJ8/UwnCzpoGpYA/s1600/20130503-DSCF1495.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="http://2.bp.blogspot.com/-zInrTdJR4dc/UYbAsjUKLSI/AAAAAAAAHJ8/UwnCzpoGpYA/s640/20130503-DSCF1495.jpg" width="640" /></a></div>
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<br />Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com0tag:blogger.com,1999:blog-330834671976512374.post-1091420079817230282013-04-11T15:15:00.003-07:002013-04-11T15:15:46.154-07:00Penne Rigate with Cappicollo and Goat Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNlBOyoVAdLDgbZl9eEyKxg8r7uynE0Nf2GhOIaB-duCs3x-uVubebjjweZYlj8v8KYB8CUTQpvrVrWBxW8ZnL0MzfAawV04lUeT14gf66C-A_w3FXIWXVOlgVD6sViVoC0gFjlyHNdI/s1600/20130401-_DSC3950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSNlBOyoVAdLDgbZl9eEyKxg8r7uynE0Nf2GhOIaB-duCs3x-uVubebjjweZYlj8v8KYB8CUTQpvrVrWBxW8ZnL0MzfAawV04lUeT14gf66C-A_w3FXIWXVOlgVD6sViVoC0gFjlyHNdI/s640/20130401-_DSC3950.jpg" width="640" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/15053031490431748291noreply@blogger.com0tag:blogger.com,1999:blog-330834671976512374.post-33993428489287747102013-03-15T18:26:00.000-07:002013-03-15T18:26:22.967-07:00Steak on Turnip Purée with Balsamic Glazed Carrots and Romesco Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-pqxopyTvrtc/UUPKMpvFR7I/AAAAAAAAHCM/4NvxNJ8lbTk/s1600/20130306-_DSC3932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="518" src="http://2.bp.blogspot.com/-pqxopyTvrtc/UUPKMpvFR7I/AAAAAAAAHCM/4NvxNJ8lbTk/s640/20130306-_DSC3932.jpg" width="640" /></a></div>
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<br />Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com1tag:blogger.com,1999:blog-330834671976512374.post-80671656613110982542013-03-02T12:52:00.000-08:002013-03-02T12:53:11.160-08:00Baked Chicken Parmesan with Bok Choy and Roasted Cauliflower<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-u0yJiTA2gtY/UTJmVC3d3yI/AAAAAAAAHBo/ADBItOm6EGc/s1600/20130301-_DSC3930.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="530" src="http://4.bp.blogspot.com/-u0yJiTA2gtY/UTJmVC3d3yI/AAAAAAAAHBo/ADBItOm6EGc/s640/20130301-_DSC3930.jpg" width="640" /></a></div>
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<br />Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com0tag:blogger.com,1999:blog-330834671976512374.post-22846128046428636532013-02-25T17:18:00.002-08:002013-02-25T17:47:33.034-08:00Sandwich de porc effiloché sur pain Demelin<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-WzWcAr1kt3Q/USwNO70mmEI/AAAAAAAAHBY/SlO5CJ5AChs/s1600/20130225-_DSC3908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="508" src="http://3.bp.blogspot.com/-WzWcAr1kt3Q/USwNO70mmEI/AAAAAAAAHBY/SlO5CJ5AChs/s640/20130225-_DSC3908.jpg" width="640" /></a></div>
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This pulled pork sandwich was made with home-made bread, courtesy of our brother-in-law (thanks Ben).<br />
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We cooked a pork shoulder for 4 hours in a dutch oven at 300 degrees. The pork was covered in a sauce made using:<br />
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1 can crushed tomatoes<br />
1/2 cup ice wine<br />
1 cup maple syrup<br />
2 tbsp Worcestershire sauce<br />
2 tsp liquid smoke<br />
1 tsp all spice<br />
2 cloves of minced garlic<br />
1 small onion<br />
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We rubbed the meat with salt and pepper, covered with the sauce and turned it every half hour, for a total of 4 hours. Once ready, the pieces separated easily using a fork.<br />
<br />Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com0tag:blogger.com,1999:blog-330834671976512374.post-82396510463288862422013-02-17T17:17:00.002-08:002013-02-18T16:13:31.574-08:00Octopus Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-RguFUtUsor8/USGAyiEWcNI/AAAAAAAAHAI/_EPLEypwrwU/s1600/20130217-_DSC3847.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="562" src="http://1.bp.blogspot.com/-RguFUtUsor8/USGAyiEWcNI/AAAAAAAAHAI/_EPLEypwrwU/s640/20130217-_DSC3847.jpg" width="640" /></a></div>
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<b id="internal-source-marker_0.20941854873672128" style="font-weight: normal;"><span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">We have been adding octopus to all sorts of recipes. This time we purchased cooked octopus and roasted it with a mix of marinated vegetables. The marinated vegetables from the Italian grocery store were chopped up and mixed with the octopus and some lemon zest. Served over roquette with mini Bocconcini cheese, pieces of pan fried Portobello mushrooms, sunflower seeds and fresh grapefruit, this was a really easy and delicious salad to make.</span></b>Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com0tag:blogger.com,1999:blog-330834671976512374.post-26883269529957958842013-02-17T11:22:00.000-08:002013-02-18T16:14:28.793-08:00Muffuletta Sandwich<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-mBOy5GTB4Rg/USEtmw2n1aI/AAAAAAAAG_4/t_y1_EpZl4g/s1600/20130217-DSCF1021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-mBOy5GTB4Rg/USEtmw2n1aI/AAAAAAAAG_4/t_y1_EpZl4g/s640/20130217-DSCF1021.jpg" width="640" /></a></div>
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<b id="internal-source-marker_0.20941854873672128" style="font-weight: normal;"><span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">This is popular sandwich from Louisiana. It is usually a large round crispy bread roll filled with layers of marinated olive salad, capicola, mortadella, salami, pepperoni, ham, Swiss cheese and provolone. </span><br /><span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">For our version, we bought a mix of marinated vegetables and added olives which were pulsed in the food processor to create a chunky bruschetta texture. This mix was layered with porchetta, capicola, emmentale cheese and ricotta cheese mixed with fresh cilantro. You can replace any layer with a meat or cheese of your choice. The sandwich was heated up for about 5 minutes in the oven and served warm to bring out the flavours even more.</span></b>Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com0tag:blogger.com,1999:blog-330834671976512374.post-57263343190018858072013-02-14T17:39:00.001-08:002013-02-18T16:15:52.171-08:00Torta Caprese - Flourless Almond Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Ag9CTGXC5BI/UR2RifVD-HI/AAAAAAAAG_o/YKvS-mgygCI/s1600/20130214-DSCF1008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-Ag9CTGXC5BI/UR2RifVD-HI/AAAAAAAAG_o/YKvS-mgygCI/s640/20130214-DSCF1008.jpg" width="640" /></a></div>
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<b id="internal-source-marker_0.20941854873672128" style="font-weight: normal; text-align: start;"><span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Don’t be fooled by “flourless”. This pie packs a punch; a chocolate punch. Baked in a spring form pan, this pie appears dry on the outside but its chocolate and almond filling is soft and moist. It is fairly easy to make and will keep in the fridge for a few days. A new favourite for sure!</span></b></div>
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Here is the link to the original recipe:</div>
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<a href="http://www.alexandracooks.com/2013/02/05/torta-caprese-flourless-chocolate-almond-torte/" style="text-align: left;"></a><a href="http://www.alexandracooks.com/2013/02/05/torta-caprese-flourless-chocolate-almond-torte/">http://www.alexandracooks.com/2013/02/05/torta-caprese-flourless-chocolate-almond-torte/</a></div>
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<br />Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com0tag:blogger.com,1999:blog-330834671976512374.post-89260335774251314702013-01-26T16:41:00.001-08:002013-02-18T16:16:10.503-08:00Lemon Risotto with Chantrelle Mushrooms, Scallops and Maple Smoked Salmon<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-X4F2CVCPtj8/UQR3iruAhkI/AAAAAAAAG_Y/TzaJ7JSQp90/s1600/20130125-DSCF0600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="504" src="http://4.bp.blogspot.com/-X4F2CVCPtj8/UQR3iruAhkI/AAAAAAAAG_Y/TzaJ7JSQp90/s640/20130125-DSCF0600.jpg" width="640" /></a></div>
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<b id="internal-source-marker_0.20941854873672128" style="font-weight: normal;"><span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Risotto can be intimidating to make for some people. All it takes is patience. Saute in butter 1 and 1/2 cups Arborio rice in a pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Slowly add one ladle at a time of chicken stock (total of approximately 4 cups) until mostly absorbed. </span></b><br />
<b style="font-weight: normal;"><span style="font-family: Calibri;"><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></span><span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Once the rice is almost finished absorbing the stock, feel free to add lemon zest, lemon juice, fresh herbs, frozen peas etc., and cook a few minutes longer. We topped the risotto with scallops, maple smoked salmon pieces and parmesan pieces. </span></b>Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com0tag:blogger.com,1999:blog-330834671976512374.post-76861787829494462822013-01-13T17:07:00.001-08:002013-02-18T16:16:55.298-08:00Shrimp Green Curry with Tandoori Roasted Cauliflower<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-jx3rJLcn3C8/UPNaJ-JtDuI/AAAAAAAAG-o/d283So00hf0/s1600/20130113-DSCF0544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" src="http://2.bp.blogspot.com/-jx3rJLcn3C8/UPNaJ-JtDuI/AAAAAAAAG-o/d283So00hf0/s640/20130113-DSCF0544.jpg" width="640" /></a></div>
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<b id="internal-source-marker_0.20941854873672128" style="font-weight: normal;"><span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Green curry paste mixed with a can of coconut milk is a great base for nay curry recipe. Simply add vegetables and tofu, seafood, beef or chicken and the result is impressive. The coconut milk adds a creamy buttery texture to the broth. Be careful when adding curry paste because an amount as small as an extra teaspoon can add quite a bit of spice.</span></b><br />
<b style="font-weight: normal;"><span style="font-family: Calibri;"><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></span><span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">A very simple and delicious side dish is roasted cauliflower. Cut the cauliflower in florets, mix in a bowl with 1 teaspoon olive oil and add any spice you like. We like to add curry and tandoori. Once the cauliflower is coated with the oil, place the pieces on a cookie sheet covered in tin foil and bake for about 12 minutes. For extra crunch, bake at broil and extra minute or 2.</span></b>Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com0tag:blogger.com,1999:blog-330834671976512374.post-16166605620659402122013-01-12T18:44:00.000-08:002013-02-18T16:17:52.714-08:00Octopus Okonomiyaki<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-GtJKtvkHMjU/UPIfV359ZkI/AAAAAAAAG-Y/k7rXxaosxRM/s1600/20130112-DSCF0522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-GtJKtvkHMjU/UPIfV359ZkI/AAAAAAAAG-Y/k7rXxaosxRM/s640/20130112-DSCF0522.jpg" width="530" /></a></div>
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<b id="internal-source-marker_0.20941854873672128" style="font-weight: normal;"><span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">The recipe for Okonomiyaki can be found in our blog entry dated March 15, 2012 (simply click on the “Japanese” label below and it will take you to the recipe. It’s basically a mix of cabbage, flour and egg, cooked in a pan for about 5 minutes per side. Top it with Japanese mayo, hoisin sauce and anything else you like. We like to add roasted octopus, smoked salmon and roasted vegetables. We discovered a restaurant/fish market called La Sirène de la Mer (114, av Dresden, Mont-Royal) which has a poissonnerie inside the restaurant. </span></b></div>
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<b style="font-weight: normal;"><span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">People who eat at the restaurant can select the seafood they want directly from the market. We ordered half a pound of octopus “to go” and they cooked it for us on the spot. We are definitely going back for dinner at the restaurant. </span></b></div>
Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com0tag:blogger.com,1999:blog-330834671976512374.post-21132586799556920382013-01-12T07:45:00.002-08:002013-02-18T16:18:53.602-08:00Chocolate Meringue French Toast<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-S6WcTDtZpqc/UPGE-OBpaVI/AAAAAAAAG-A/_BkzgdNGkm8/s1600/20130112-DSCF0508.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-S6WcTDtZpqc/UPGE-OBpaVI/AAAAAAAAG-A/_BkzgdNGkm8/s640/20130112-DSCF0508.jpg" width="470" /></a></div>
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<b id="internal-source-marker_0.20941854873672128" style="font-weight: normal;"><span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">If you are making French toast with egg whites, why not make them with chocolate meringue? </span></b></div>
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<b style="font-weight: normal;"><span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Fluff the egg whites and add vanilla extract, cocoa powder and sugar. Dip the pieces of bread in the meringue mix and cook in a hot pan until crispy but not too hard. We like to have it with maple syrup and fruit. Easy and tasty!</span></b></div>
Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com0tag:blogger.com,1999:blog-330834671976512374.post-74137607271380032312013-01-12T07:44:00.000-08:002013-02-18T16:19:20.668-08:00Thanksgiving Leftover Okonomiyaki<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2CXdzDzC-zKT9cX0fO85Egu_Hw0ynH1ai7QRPDyrmSVLHQVvPOL7PpIQY35CkZ1jBHGkpVa_0BNe22LxKovqtp5tW-jLLNRSoKdNrxgEIFKLptg0ordQ7Csu_KuMR3xGLgnWPEtRnCVMc/s1600/20121228-DSCF0438.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2CXdzDzC-zKT9cX0fO85Egu_Hw0ynH1ai7QRPDyrmSVLHQVvPOL7PpIQY35CkZ1jBHGkpVa_0BNe22LxKovqtp5tW-jLLNRSoKdNrxgEIFKLptg0ordQ7Csu_KuMR3xGLgnWPEtRnCVMc/s640/20121228-DSCF0438.jpg" width="640" /></a></div>
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<b id="internal-source-marker_0.20941854873672128" style="font-weight: normal;"><span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">We love Okonomiyaki so much that we made it with thanksgiving leftovers we had frozen. The mixture included turkey, stuffing, broccoli and we added pieces of peach. Strange mix but it was amazing! </span></b>Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com3tag:blogger.com,1999:blog-330834671976512374.post-89172666388150900242012-12-22T16:20:00.001-08:002012-12-22T16:21:28.590-08:00Christmas Stew <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-UO-xkAna5qI/UNZOdClSJQI/AAAAAAAAG80/KU64keFqRjE/s640/blogger-image--1941819632.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-UO-xkAna5qI/UNZOdClSJQI/AAAAAAAAG80/KU64keFqRjE/s640/blogger-image--1941819632.jpg" /></a></div>Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com0tag:blogger.com,1999:blog-330834671976512374.post-53090721912438418042012-09-02T09:23:00.003-07:002013-02-18T16:19:36.331-08:00Peach Scone<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-6DG5OkKVpEk/UEOICNGcDAI/AAAAAAAAGyE/FgDy6tse_NI/s1600/20120902-_DSC2728.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-6DG5OkKVpEk/UEOICNGcDAI/AAAAAAAAGyE/FgDy6tse_NI/s640/20120902-_DSC2728.jpg" width="640" /></a></div>
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<b id="internal-source-marker_0.20941854873672128" style="font-weight: normal;"><span style="font-family: Calibri; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Take any scone recipe and add your favourite fruit. We found beautiful peaches and decided to add these. Blueberries work very well too. </span></b>Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com0tag:blogger.com,1999:blog-330834671976512374.post-60227043017517876822012-07-30T18:32:00.001-07:002012-08-01T17:07:35.000-07:00Miso Glazed Black Cod<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-413ULMkER2w/UBc1gXqsigI/AAAAAAAAGxY/hnmujqlRsIg/s1600/20120717-DSC_1251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="http://4.bp.blogspot.com/-413ULMkER2w/UBc1gXqsigI/AAAAAAAAGxY/hnmujqlRsIg/s640/20120717-DSC_1251.jpg" width="640" /></a></div>
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Black cod has a buttery flavour. We prepared it in a miso sauce which we made by mixing miso paste and other sauces. You can use anything you want (chicken broth, orange juice, fruit jelly, etc.). We often put maple syrup in a glaze; maple syrup goes with everything. The sauce is very sweet therefore it thickens as it cooks and becomes a glaze after about 10 minutes in the oven set at 375. Fish tastes much better slightly undercooked than overcooked.Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com0tag:blogger.com,1999:blog-330834671976512374.post-1620233837090095512012-07-14T07:21:00.001-07:002012-08-01T17:29:13.809-07:00Smoked Salmon Baluchons<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-3K7zhvKHDIw/UAGAR21csQI/AAAAAAAAGxE/WdEC4RCOi7E/s1600/DSC_0963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="http://1.bp.blogspot.com/-3K7zhvKHDIw/UAGAR21csQI/AAAAAAAAGxE/WdEC4RCOi7E/s640/DSC_0963.JPG" width="640" /></a></div>
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We picked up some phyllo sheets and made the mistake of not getting them enough time in advance. These sheets have to thaw for several hours before they can be used (without breaking). Once the package is open, they dry up quickly so it is a good idea to have a humid dishcloth ready. As each sheet is peeled off, the remaining stack needs to be covered with the dishcloth.<br />
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This is a very simple recipe that can be made with an infinite number of possible ingredient combinations. A good formula for this type of pastry is: (cooked) seafood + cheese + (cooked) vegetable. It is difficult to go wrong. These were made using Matane shrimps mixed with Boursin cheese (spreadable) and edamame.<br />
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Once the mix was made, each sheet of phyllo was cut into 4 and stacked with a layer of melted butter painted on each level. The phyllo squares were used to line the 12 cups of a large muffin tin. We put a spoonful of the mixture in each cup and gently pinched the top closed. It is easier if you dip your finger tips in water before closing. To keep the tip from becoming too crispy, the remaining butter was painted on the tops. They cooked at 375 for 12 minutes.Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com0tag:blogger.com,1999:blog-330834671976512374.post-28901026101322501852012-06-05T18:21:00.003-07:002012-08-01T17:40:43.553-07:00Chick Pea Taboulé<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-iRAFEbbWnn0/T86wjqk0rmI/AAAAAAAAGww/eAQ0xqMe0m8/s1600/taboule-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="584" src="http://2.bp.blogspot.com/-iRAFEbbWnn0/T86wjqk0rmI/AAAAAAAAGww/eAQ0xqMe0m8/s640/taboule-5.jpg" width="640" /></a></div>
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This is the perfect recipe for a hot day when no one feels like cooking. If you have leftover salads, even simpler. Add taboulé to any combination vegetables and add chick peas or anything you like, you get an instant tasty, refreshing and healthy meal. Store-bought and food court taboulé tend to contain a lot of oil and have sometimes been prepared days in advance. The best part about tabloulé is the freshness that comes from the parsley. We recommend making your own. We do add some oil to ours but just a few spoonfuls. The lemon juice also gives it a kick. Adding too much couscous will take away from the fresh flavors.Simonhttp://www.blogger.com/profile/18188135475621480705noreply@blogger.com0