1 day before great Christmas Party 2009, I had 3 meringues to make as part of: 1. A double batch of Bittersweet Frozen Chocolate Truffle Mousse Cookies 2. A lemon mousse cake 3. The outer layer of the baked frozen Buche de Noel. I was a little nervous. First the Bittersweet … [Read more...] about So many mousses…
The Cookies Part 2 – Oatmeal Variations on a Theme
Bittersweet Chocolate Oatmeal Cookies, Dried Apricot Oatmeal Cookies, and old-fashioned Gumdrop Oatmeal Cookies The Oatmeal Cookies, a family recipe, but if you ask me for specific quantities I'll give it to you. Food should be shared, especially cookie recipes. This is the one … [Read more...] about The Cookies Part 2 – Oatmeal Variations on a Theme
On to dessert: The Cookies Part 1 – Chocolate and Mexican Chocolate Cookies
Wow, I made it through all the recipes for savoury dishes at the Great Christmas Party 2009. I even made it through the chocolate soufflé pastry layer to go with the Buche de Noel, but I'll save the stories of the ridiculous amount of meringues that remain for the rest of the … [Read more...] about On to dessert: The Cookies Part 1 – Chocolate and Mexican Chocolate Cookies
Because you always need a little green: Arugula Salad with Grilled Shrimp, Asparagus and Fennel
Basically fennel is my new favourite thing. I discovered roasting it and then sprinkling it with lemon and I nearly died from joy. The funny thing is I hate anise, black licorice, sambuca, pastis or any other products with that horrible taste, but somehow when you roast and (I … [Read more...] about Because you always need a little green: Arugula Salad with Grilled Shrimp, Asparagus and Fennel
Southwestern Barbecued Brisket: Bonnie Stern’s Heartsmart Cooking
How does a person who doesn't eat beef end up making a really good brisket? By trusting a good recipe in a good book, changing a few little things when you don't have quite the right ingredients, and crossing your fingers. The amount of praise that this recipe received at the … [Read more...] about Southwestern Barbecued Brisket: Bonnie Stern’s Heartsmart Cooking
Indian Lamb Cocktail Koftas (Chhote Kofte): Madhur Jaffrey’s Indian Cooking
The other hot hors d'oeuvre for the Great Christmas Party 2010 were a gourmet take on meatballs. I'm sorry but taking lumps of meat on a toothpick and dunking it in barbecue sauce down-grades the class of a party. That may seem snobby, but meatballs have a time and a place, and … [Read more...] about Indian Lamb Cocktail Koftas (Chhote Kofte): Madhur Jaffrey’s Indian Cooking
Aix Cuisine du Terroir
Aix Cuisine du Terroir 711, Côte de la Place d'Armes Montreal, QC ●●●●●●●●●☺○ 9 1/2 out of 10 Regional Some nights are just wonderful. The whole meal is an experience. The atmosphere is good, the service is flawless, and even if it weren't so, this would be forgiven by the … [Read more...] about Aix Cuisine du Terroir
Wild Mushroom Risotto (Balls) with Black Truffle Oil
This is pure comfort food. I admit I shy away from (or cheat at) risotto because of the time of stirring involved. I also more often have basmati or brown rice sitting around, neither of which are the perfect arborio rice required for traditional risotto, but it's Christmas, and … [Read more...] about Wild Mushroom Risotto (Balls) with Black Truffle Oil
Disgusting Smoked Trout Spread on Baguette
I should have left the poor baguette alone. I love smoked trout (and smoked salmon, the recipe's substitute if no trout is available), I love dill, I like yogurt, lemon, chives and pepper, but this was gross. 50% of the testers of this spread disliked it violently. I don't … [Read more...] about Disgusting Smoked Trout Spread on Baguette
Wild Mushroom Bruschetta on Polenta Diamonds, variation on a recipe from Bonnie Stern’s Heartsmart Cooking
I realized in the last post I gave pictures, but did not actually give the cooking process for the wild mushroom bruschetta with goat cheese (and the variation with lactose-free feta). olive oil shallots garlic portobello (or other wild) … [Read more...] about Wild Mushroom Bruschetta on Polenta Diamonds, variation on a recipe from Bonnie Stern’s Heartsmart Cooking