tag:blogger.com,1999:blog-78704334739851945732024-03-05T19:21:52.375-05:00Food for thoughts angloWeekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-7870433473985194573.post-23777888006320672772013-03-15T20:14:00.000-04:002013-04-01T21:42:36.287-04:00Rise Kombucha cocktail recipes<div>
The Kombucha Julep </div>
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1oz Rise Kombucha mint syrup<br />
2 oz bourbon<br />
3-4 mint leaves<br />
2 raspberries<br />
1 cup of crushed Rise Kombucha Rose Schizandra ice<br />
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served in a julep cup<br />
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by Andrew Whibley - Pub Le Mile/Bremner<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmJe3hXoUv9BzQulFQ-LJmfW5MhUFXi3NIVhNTvvWSjMLAIsZWTfNFU_G0_txEoqKf27jMKRk6ctG38GcYVLxVMjXJ_eUMkVy6qeUqVgap-yPQc7e8-k6AFpkW_0ddE-qzx01S2udk95R/s1600/IMG_5807.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmJe3hXoUv9BzQulFQ-LJmfW5MhUFXi3NIVhNTvvWSjMLAIsZWTfNFU_G0_txEoqKf27jMKRk6ctG38GcYVLxVMjXJ_eUMkVy6qeUqVgap-yPQc7e8-k6AFpkW_0ddE-qzx01S2udk95R/s320/IMG_5807.JPG" width="320" /></a>Kombucha Summer Smoothie<br />
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1 scoop vanilla ice cream<br />
1oz coconut syrup<br />
1oz pineapple juice<br />
1oz Rise<br />
Kombucha Rose Schizandra<br />
1 scoop of ice<br />
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Combine all ingredients in a blender.<br />
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by Andrew Whibley - Pub Le Mile/Bremner </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuOMZ_NvtH1zmQPt2hsa73oJYfzdLdAXQ42_Ik2rvdDomxgUa5GhXHITxtF9GWd1qXtYtp6yBvF-XczsZ1J9iuKtI5q4_p9PQFOl4IqTqCbD0yIyQ8pP8vi1Q8alMoIXbOIaBvwWbafTNP/s1600/IMG_5801.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuOMZ_NvtH1zmQPt2hsa73oJYfzdLdAXQ42_Ik2rvdDomxgUa5GhXHITxtF9GWd1qXtYtp6yBvF-XczsZ1J9iuKtI5q4_p9PQFOl4IqTqCbD0yIyQ8pP8vi1Q8alMoIXbOIaBvwWbafTNP/s320/IMG_5801.jpg" width="212" /></a></div>
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Morning Surprise<br />
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1/2 of a plum<br />
1/2 oz rose syrup<br />
1/2 oz lime juice<br />
1/2 oz Prunelle de Bourgone<br />
1 oz Calvados<br />
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Top off with Rise Kombucha Rose Schizandra.<br />
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by Gabrielle Panaccio - LAB Comptoir à cocktails<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_bTxBYAf34oHrgWZ1hKa6yObOwT_AF8rDynuEn_32TE8VC4JiEEiDgYj9Xj2bl6oHClwT2Vk8HASE2Es-NMZ55gFjGT2rqS4ajVm7YgdQ5Q_-g9etFwKNpsv4U8h85lOy-RGNWHUYiszU/s1600/IMG_5791.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_bTxBYAf34oHrgWZ1hKa6yObOwT_AF8rDynuEn_32TE8VC4JiEEiDgYj9Xj2bl6oHClwT2Vk8HASE2Es-NMZ55gFjGT2rqS4ajVm7YgdQ5Q_-g9etFwKNpsv4U8h85lOy-RGNWHUYiszU/s320/IMG_5791.JPG" width="320" /></a><br />
Tabacon<br />
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1/4 of an apple, sliced<br />
Basil <br />
1 oz ginger syrup <br />
3/4 oz lime juice<br />
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Top off with Rise Kombucha Mint Chlorophyll.<br />
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by Gabrielle Panaccio - LAB Comptoir à cocktails </div>
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World’s Forest<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYwRgTfJg9hJWWN0jCV2ih0Ul9XMQ-mb13S8wTn_7oCDZUwWNEfJ9Ldqgw7r7rlQB6fD73IRSo7LGaQ8lrvXroMBND34VzY0zitLb1moQOJEQwcfc-2bIjemBuN3Qzsbob1kVbdVWp1Xjx/s1600/IMG_5787.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYwRgTfJg9hJWWN0jCV2ih0Ul9XMQ-mb13S8wTn_7oCDZUwWNEfJ9Ldqgw7r7rlQB6fD73IRSo7LGaQ8lrvXroMBND34VzY0zitLb1moQOJEQwcfc-2bIjemBuN3Qzsbob1kVbdVWp1Xjx/s320/IMG_5787.JPG" width="320" /></a></div>
1 oz elderberry syrup<br />
3/4 oz lime juice<br />
5 basil leaves<br />
2 dashes of lavender essence<br />
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Top off with Rise Mint Chlorophyll (half a bottle).<br />
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by Eddy Germain - LAB Comptoir à cocktails<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsilrk2aiOjOfsWTiurmCrVSTi5N95IRKi7qESswini9JPEXGn5LsIiU4nmdZblpDuV8149LXoYO1jTCxnj1l4mEH3KVjG4PWccHB4VkqPIpsKc6tf88EQw10lvuJVZspjX-IxOKN287gZ/s1600/IMG_5795.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsilrk2aiOjOfsWTiurmCrVSTi5N95IRKi7qESswini9JPEXGn5LsIiU4nmdZblpDuV8149LXoYO1jTCxnj1l4mEH3KVjG4PWccHB4VkqPIpsKc6tf88EQw10lvuJVZspjX-IxOKN287gZ/s320/IMG_5795.JPG" width="320" /></a>Beauty and Hendrick’s<br />
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2 oz Hendrick’s Gin<br />
1/4 oz rose syrup<br />
1/2 oz cucumber juice<br />
1/2 oz lemon juice<br />
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Top off with Rise Kombucha Rose Schizandra<br />
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by Eddy Germain - LAB Comptoir à cocktails<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWRU_DfMZKJjUzIg6q4WPtwl0ai1-YomaqQL4PG2YqS1-7JRRX-3twUK9PVLejxLi71Znqrg9Bc4jHqD_uBENk2bJpmsUAH_G9AwepAxsf5c3aM16kdlY4Q3BLEMmbaB6mfed9mxE6gW-/s1600/IMG_5820.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWRU_DfMZKJjUzIg6q4WPtwl0ai1-YomaqQL4PG2YqS1-7JRRX-3twUK9PVLejxLi71Znqrg9Bc4jHqD_uBENk2bJpmsUAH_G9AwepAxsf5c3aM16kdlY4Q3BLEMmbaB6mfed9mxE6gW-/s320/IMG_5820.jpg" width="213" /></a><br />
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Fizz<br />
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1 oz de gin<br />
1 oz gin<br />
3/4 oz Chartreuse </div>
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4 cucumber cubes<br />
3/4 oz lime juice<br />
1 egg white<br />
2 oz Rise Mint Chlorophyll<br />
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by Maxime Boivin - Barroco </div>
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Bouquet<br />
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2-3 hibiscus bflowers<br />
Juice of 1 lemon<br />
3/4 oz homemade grenadine<br />
2-3 drops of orange blossom water<br />
Rise Rose Schizandra<br />
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by Maxime Boivin - Barroco<br />
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Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-11521617371987834732013-03-15T20:05:00.000-04:002013-04-01T21:19:57.418-04:00Rise Kombucha<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcA2jmDKt1EZPdBbRU4ikxECycxAK30mVi8MPZSJmDeHn8GKreF9M9wk-qpwWZYdBc_-fJOUP9j4_Xy77Hgu20pNRN5IZQX5l8-xGq7Cpsv6a-8Ih93U9jEfIFBtP2t_i6-VmTwqf1rseU/s1600/IMG_5805.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcA2jmDKt1EZPdBbRU4ikxECycxAK30mVi8MPZSJmDeHn8GKreF9M9wk-qpwWZYdBc_-fJOUP9j4_Xy77Hgu20pNRN5IZQX5l8-xGq7Cpsv6a-8Ih93U9jEfIFBtP2t_i6-VmTwqf1rseU/s320/IMG_5805.JPG" width="320" /></a></div>
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Yesterday was the launch of <a href="http://www.risekombucha.com/en" target="_blank">Rise Kombucha</a>'s new flavours, Mint/Chlorophyll (it tastes a lot better than you think) and Rose/Schizandra (a berrie that stimulates senses and reinforces the nervous system). The party was at <a href="http://www.maisondeveloppementdurable.org/english" target="_blank">La Maison du Développement Durable</a>, where four professional mixologists, from pub Le Mile and Barroco, mixed two different drinks each, one with alcohol, the other, virgin, using the two new flavours.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyNfak7tC_D15XALzTG-AEBFTrlyaAtAsE27xlzRDNPUxwZr7ZWkP79z212gzQ2aRuSRQIt53ozG2NMMDCpVW0P4y8BrTZ2EiVXmFnVXk8pLIwQEugp40aJxb_QTy2k2ELbaUpbo3wKZC-/s1600/IMG_5783.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyNfak7tC_D15XALzTG-AEBFTrlyaAtAsE27xlzRDNPUxwZr7ZWkP79z212gzQ2aRuSRQIt53ozG2NMMDCpVW0P4y8BrTZ2EiVXmFnVXk8pLIwQEugp40aJxb_QTy2k2ELbaUpbo3wKZC-/s320/IMG_5783.JPG" width="320" /></a></div>
Kombucha is made by fermenting tea leaves. It's been popular in Asia for more than 2000 years. It was traditionally drank for multiple purposes, like to prepare soldiers for battle. That might explain why I came out of the evening thoroughly pumped up after tasting, re-tasting and trying again just to be sure all of the eight cocktails.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwhfQ47_v1MjMcNIL5_NQCI2yvjuliUoDb_yixtcXZXlAOeRk8rETWabTGc2qyr2Z1csSP31C2O8qdeUaQN0rVXJ-ERlN9TOeGy2RLDZYe2d9B6s0bkS8RMdvpYuJzyeAuso54gJ-YFHNx/s1600/IMG_5798.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwhfQ47_v1MjMcNIL5_NQCI2yvjuliUoDb_yixtcXZXlAOeRk8rETWabTGc2qyr2Z1csSP31C2O8qdeUaQN0rVXJ-ERlN9TOeGy2RLDZYe2d9B6s0bkS8RMdvpYuJzyeAuso54gJ-YFHNx/s320/IMG_5798.JPG" width="320" /></a>To officially decide what drinks were the best, a quartet of tv personalities landed their taste buds. Geneviève Borne, Jacinthe René, Karine Vanasse and George Laraque had the difficult task of judging all the drinks and decide which one (with and without alcohol) would win.<br />
Their choices were Bouquet, by Maxime Boivin, for the alcohol category, and Morning Surprise, by Gabrielle Pannacio for the non-alcoholic one.<br />
You can try all the <a href="http://lefoodforthoughtsblog.blogspot.ca/2013/03/the-kombucha-julep-1oz-rise-kombucha.html" target="_blank">recipes here</a>. Make sure you make the Kombucha Julep, a solid drink with bold taste, perfect for an experienced drinker like me!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZt5tVTG0mwpGj-J2SerftPTeRp4yUMzQryl0mDyTxiXgDeCfeGmN-25bRCEzZ_e-c2kQwGJRz3LD6ttxYR2FP5dMhKEca2bjcDMhba-0A2mK0qCP14kXFjMjlwNS4P3ZifZwptIpnR63v/s1600/IMG_5785.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZt5tVTG0mwpGj-J2SerftPTeRp4yUMzQryl0mDyTxiXgDeCfeGmN-25bRCEzZ_e-c2kQwGJRz3LD6ttxYR2FP5dMhKEca2bjcDMhba-0A2mK0qCP14kXFjMjlwNS4P3ZifZwptIpnR63v/s320/IMG_5785.JPG" width="320" /></a></div>
Other flavors of kombucha are available on the market (the maple/blueberry one is ridiculously good!) and can be bought in grocery stores, bars, specialized stores and at <a href="http://www.crudessence.com/" target="_blank">Crudessence</a>, for 3,75$.<br />
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Rise Kombucha is a clean and fresh drink, brewed to perfection by experts. It's sparkly and definitely original. For the health conscious, it's a perfect match. Kombucha has detoxifying and antioxidant properties and helps digestion. It's also only 75 calories per bottle.<br />
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Personally, all I can say is that the two bottles I got at the event are long gone and I'm getting some more on my next grocery trip, just in time for St-Patrick's Day... I can only hope that its digestive qualities will be enough when faced with the Irish weekend!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0rX7mJGEzAKD4Fauo7TfmF7rGfxboPsPiGVgwooJjV6MwZcpMC3wgr1NT2dtPc8glVv3D7m5bVBWYZCE11Hv2f4OH4I4eE_vNOKyS53I_A8Hp17bwK3aPWNSmLpVZbPbTRd9S65pC5T7N/s1600/IMG_5784.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0rX7mJGEzAKD4Fauo7TfmF7rGfxboPsPiGVgwooJjV6MwZcpMC3wgr1NT2dtPc8glVv3D7m5bVBWYZCE11Hv2f4OH4I4eE_vNOKyS53I_A8Hp17bwK3aPWNSmLpVZbPbTRd9S65pC5T7N/s320/IMG_5784.jpg" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRn9cHscM0l9gKsKWOJglCrER_Hg58DeYwwxQzIWG1-4qKGOHC3xhk2k4YhWfOuvQiBIvxsUjWSpagFrJhu5uj4G0f4vTxKcKIBHjSkakspNTUg0sWOn1yz6tPh3vNSG9kVr756oXn-H2/s1600/IMG_5825.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRn9cHscM0l9gKsKWOJglCrER_Hg58DeYwwxQzIWG1-4qKGOHC3xhk2k4YhWfOuvQiBIvxsUjWSpagFrJhu5uj4G0f4vTxKcKIBHjSkakspNTUg0sWOn1yz6tPh3vNSG9kVr756oXn-H2/s320/IMG_5825.jpg" width="213" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcvU-yTAQevjFt_z1_6AaC4WoySPFguaXmrTH-5IyVv3xh7yq9WTg66kUo_t5OprurH5DJ4Yj2e9bGnyxByxIhZkAika9OBbzsh0Dn3pem6mV8cQaEcqZqE5dAkaa9TkuhxyjPEGtTUip/s1600/IMG_5787.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcvU-yTAQevjFt_z1_6AaC4WoySPFguaXmrTH-5IyVv3xh7yq9WTg66kUo_t5OprurH5DJ4Yj2e9bGnyxByxIhZkAika9OBbzsh0Dn3pem6mV8cQaEcqZqE5dAkaa9TkuhxyjPEGtTUip/s320/IMG_5787.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Forest of the World</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0dVwsL0uuS52oDsTqVgEETG52V-f1L95Fra8KRbVBIjG9_FyBACu7OZJS7inl1J_zU9wOZyP0teEa_bUVs8Bba5jtMqzTuE8Mpo1GPqnanIkFQcBsFv0mH9v1T3Cc9yRmwgvL1CUOb8dl/s1600/IMG_5795.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0dVwsL0uuS52oDsTqVgEETG52V-f1L95Fra8KRbVBIjG9_FyBACu7OZJS7inl1J_zU9wOZyP0teEa_bUVs8Bba5jtMqzTuE8Mpo1GPqnanIkFQcBsFv0mH9v1T3Cc9yRmwgvL1CUOb8dl/s320/IMG_5795.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption">Beauty and Hendrick’s</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUI-tSY2zKVlkCElhhQE05dXT1XKBRJU0biuzddiRvS3sJvMn32yorj4oLP9Z2BvAdfqHsNUBpmY0CeJm0OI-aHj3gsZLM0QEa6paTJmBXzzUsktoK2URoS4fiA3JAq3vtsNAVFXigvwY/s1600/Kombucha.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUI-tSY2zKVlkCElhhQE05dXT1XKBRJU0biuzddiRvS3sJvMn32yorj4oLP9Z2BvAdfqHsNUBpmY0CeJm0OI-aHj3gsZLM0QEa6paTJmBXzzUsktoK2URoS4fiA3JAq3vtsNAVFXigvwY/s320/Kombucha.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ariane, George and Stef :P</td></tr>
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<i>* update: It's confirmed, a bottle of mint/chlorophyll is the perfect cure for a hangover. It works way more efficiently than gatorade, and taste better too! </i><br />
<i>~Stef, the day after St-Pat's~ </i><br />
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Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-71430328349689539342013-03-14T15:22:00.000-04:002013-03-15T15:36:42.819-04:00Expo Manger Santé et Vivre Vert<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivaJqh47mY4pzl-7pbnoF2MjSs9zM-e6d7Zx-vvCmVbcb3GQ-dgztCiRXdqrOD8hdk7fdUdYm3DdqhR6HABvLX-I8flfqgqgfi2RNC6wvbfXCh-N0aAEihbxjFyOO3m11j6e5IbwW1HIPV/s1600/logo+expo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivaJqh47mY4pzl-7pbnoF2MjSs9zM-e6d7Zx-vvCmVbcb3GQ-dgztCiRXdqrOD8hdk7fdUdYm3DdqhR6HABvLX-I8flfqgqgfi2RNC6wvbfXCh-N0aAEihbxjFyOO3m11j6e5IbwW1HIPV/s1600/logo+expo.png" /></a></div>
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The <a href="http://www.expomangersante.com/index.php/en" target="_blank">Expo Manger Santé et Vivre Vert</a> is this weekend.<br />
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On March 15, 16 and 17, at Palais des Congrès de Montréal, and March 23 and 24 at Centre des Congrès of Quebec City, hundreds of exhibitors are presenting green products ans services. Stuff that's good for us and our planet.<br />
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I had the chance to test a few products before the expo and wow! I can't wait to discover and try the rest!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1T37WIF-yEDcYxTYA2_NbjhM0v73Qm79OHIznw93K32Ci8I-Fa1o2CrGmA4EKz5UtxOQ8LIIs5OEOiOyW_QK_Y_5qYos6yvLFvslBCVJKbOG3e1ohfA4SFZ4NxI_H4OHciz71ZCuHeHge/s1600/vinegar+coco.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1T37WIF-yEDcYxTYA2_NbjhM0v73Qm79OHIznw93K32Ci8I-Fa1o2CrGmA4EKz5UtxOQ8LIIs5OEOiOyW_QK_Y_5qYos6yvLFvslBCVJKbOG3e1ohfA4SFZ4NxI_H4OHciz71ZCuHeHge/s200/vinegar+coco.jpeg" width="116" /></a>The first product I tried is a coconut vinegar, made by <a href="http://organika.com/" target="_blank">Organika</a>, plain and with raw honey. The taste reminds me of apple or rice vinegar, smooth with a hint of sweetness, but with a subtle coconut finally that sets it appart. It tastes wonderful on a cucumber and tomato salad. I used the honey one to deglazed a sauce that was used to cook chicken. I still need to tweak it a little, but it's promising! My next experiment will be a salad dressing on a spinach, almonds, bean sprouts and raisins salad.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijNpriDavGsutrbrKtkMJ-kpKZbTbS2fhM2AlqYuNcZLi0ChwRAotX_E-kZJsimGGiKvMXksq2lj25URlBeqrwsvW8rL1gEmu6NgAmtMl3mNj-ESd08ijTZS_DvKH5uGpdhVPqQPsKKajB/s1600/big_Carnet_Dcouvertes_l.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijNpriDavGsutrbrKtkMJ-kpKZbTbS2fhM2AlqYuNcZLi0ChwRAotX_E-kZJsimGGiKvMXksq2lj25URlBeqrwsvW8rL1gEmu6NgAmtMl3mNj-ESd08ijTZS_DvKH5uGpdhVPqQPsKKajB/s320/big_Carnet_Dcouvertes_l.jpg" width="320" /></a>The second product I tried is a <a href="http://www.dorigina.com/fr/product/default/detail/id/9/section/epices" target="_blank">Spice Tasting Kit</a> by <a href="http://www.dorigina.com/fr/site/index/section/epices" target="_blank">d'Origina Être Boréal</a>. The Girardville Forestry Cooperative produces about twenty different spices, all harvested in Quebec's boreal forest. The kit contains samples of: Lovage Root, Labrador Tea Spice, Powdered Wintergreen, Peppery Green Alder, Pine Forest Spikenard, Subtlety of Wild Currant Wonder and Honey Flowers. It's a great way to test all those new flavours without breaking the bank.<br />
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It's always a bit intimidating to cook with new spices, especially when they are so different than what we're used to, so the kit also offers four recipes to use all of the spices provided. I tried the Honey Flowers brownies and it was a success. The floral and honey taste of the spice shines clearly through the strong chocolate flavour. </div>
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I also tried some of the recipes found on the d'Origina <a href="http://www.dorigina.com/en/recipe/default/index/category/3/page/1/section/spices" target="_blank">web site</a>. I made the <a href="http://www.dorigina.com/en/recipe/default/detail/id/64/section/spices" target="_blank">Labrador Tea Marinade</a> for fish, on trout, and the <a href="http://www.dorigina.com/fr/recipe/default/detail/id/24/section/epices" target="_blank">pavé de saumon</a> grillé à la délicatesse de gadelle sauvage (in the oven, since my BBQ was still under a foot of snow). I'm not done experimenting and, Saturday, I'll go buy more of their spices available at the Expo.<br />
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If you need more convincing to go to the expo this weekend, note that Zorah biocosmétiques will be there to launch the first ever line of eco-friendly makeup made in Quebec!</div>
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You'll find the list of exhibitors <a href="http://www.expomangersante.com/index.php/en/expo-02/our-exhibitors.html" target="_blank">here</a>.<br />
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<span style="text-align: justify;"><u><a href="http://congresmtl.com/" target="_blank">Palais des Congrès de Montréal</a></u></span><br />
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March 15-16-17, 2013</div>
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Friday 11am to 8pm<br />
Saturday 10am to 6pm<br />
Sunday 10am to 5pm<br />
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Main entrance:<br />
1001, place Jean-Paul-Riopelle</div>
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Montréal<br />
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<u><a href="http://convention.qc.ca/fr" target="_blank">Centre des Congrès de Québec</a></u><br />
March 23-24, 2013<br />
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Saturday 10am to 6pm<br />
Sunday 10am to 5pm<br />
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Main entrance:<br />
1000, boul. René-Lévesque Est<br />
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Québec<br />
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Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-44349634565589670972013-03-10T17:32:00.000-04:002013-03-10T17:32:08.546-04:00Cooking with maple everythingSo to launch maple season in style, here's two awesomely great cookbooks!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifmIDvED2a6i_KvVu3CifCyjIg-CU66uGfP0R8JECRTw6els-iUUihPG0jGQpYoOjqvlDNSnjoGRGgf_X-63zEVvz1zrDNJ9c3JzS9yZ2qgHirCm6sAWqMnFd56nlfIzmVaRHqMvRL3kAp/s1600/pied+de+cochon.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifmIDvED2a6i_KvVu3CifCyjIg-CU66uGfP0R8JECRTw6els-iUUihPG0jGQpYoOjqvlDNSnjoGRGgf_X-63zEVvz1zrDNJ9c3JzS9yZ2qgHirCm6sAWqMnFd56nlfIzmVaRHqMvRL3kAp/s200/pied+de+cochon.jpeg" width="145" /></a>First of all, winner of the <a href="http://festivaldulivreculinaire.fr/" target="_blank">Paris Cookbook Fair</a>'s "Cookbook of the year 2012" award: <i><a href="http://cabaneasucreaupieddecochon.com/index_e.html" target="_blank">Au Pied de Cochon Sugar Shack</a></i>, by Martin Picard.<br />
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The book is simply a work of art, filled with pictures, drawings, stories and anecdotes. Doesn't matter if you like to cook or not, it's beautiful to look at.<br />
The recipes' complexity goes from simple to Saint-honoré, so you should be able to find something you can make without setting your kitchen on fire or throwing the book out the window, which would be a bad idea 'cause it weights a ton and might kill someone if you live on the 2nd floor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6nvpm46Qx_omKu_H6ApSa-Me6oce4vB674wF-VCDR2PWmunHVhmaFz3zFHeCQg3orSFnGyW84_QgaHPQRBCrl43BWX7jPkK7ODV3fum2Vs8J03kyeCiqanp1pn4rkygcb0nhY_6GOvkh/s1600/GrandLivreErable_C1HR.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6nvpm46Qx_omKu_H6ApSa-Me6oce4vB674wF-VCDR2PWmunHVhmaFz3zFHeCQg3orSFnGyW84_QgaHPQRBCrl43BWX7jPkK7ODV3fum2Vs8J03kyeCiqanp1pn4rkygcb0nhY_6GOvkh/s200/GrandLivreErable_C1HR.jpg" width="158" /></a>For those who prefer to keep a more classical approach, le <i><a href="http://www.edtrecarre.com/Grand-Livre-erable/Collectif/livre/9782895685203" target="_blank">Grand Livre de l'Érable</a></i> is for you... if you can read french. A collaboration between Philippe Mollé and the <a href="http://www.siropderable.ca/home.aspx" target="_blank">Fédération des Producteurs Acéricoles du Québec</a>, the book has three distinct chapters.<br />
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The first part talks about maple in all its shapes and colors; the history, legends, chemistry, properties and classifications. The second part is a collection of 40 of the best family recipes from all over Québec.<br />
The last part has recipes by <i>les Créatifs de l'Érable</i>, professional chefs from Québec and Europe who work with maple to elevate it to another level.<br />
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Both books have been on my kitchen table for a few days and are steadily getting filled with post-it bookmarks. I'm waiting for my annual trips to the sugar shack to fill in on maple goodness and start cooking!<br />
<br />Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-44402719723969786522013-03-06T18:52:00.003-05:002013-03-10T17:02:32.454-04:00Maple syrup time!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJAzemzpHwbcfoAOW8dPwC6KHlXPzL7fUd40_YrjuwPt8XhGF5X8drI-BQVR8cHWShccM-lczSNLH_bm3c-cpgiAa2TDKuT_BxSF5zR8Ir-_WNOk5pvxbhFPz_K4H42HsLpyoxHvoYE0bs/s1600/quebec1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJAzemzpHwbcfoAOW8dPwC6KHlXPzL7fUd40_YrjuwPt8XhGF5X8drI-BQVR8cHWShccM-lczSNLH_bm3c-cpgiAa2TDKuT_BxSF5zR8Ir-_WNOk5pvxbhFPz_K4H42HsLpyoxHvoYE0bs/s400/quebec1.jpg" width="400" /></a></div>
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♪ En caravane allons à la cabane! <span style="font-family: Arial, Helvetica, sans-serif;">♪</span></div>
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Sugar shack season is finally here!!!<br />
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Recipes, new products and epicurean outings ideas, all with a maple twist, will be posted here all through March, don't miss it!<br />
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woohoo!<br />
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<br />Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-75319753410414321152013-03-02T18:47:00.000-05:002013-03-10T18:50:08.271-04:00Café Barista<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYWM4xuSXTrMWbxzIbVKT6tln-YdkpE0LZgjC6qvyl5nH2Zy4QL2a_S-ImSc8IKn664xmR8YXclp13LsyjddLCawncvhHd2yGt9rH-QaCm4q9zBoIT8LeLc96Agu_iAcSPFdBWyv3P0QS/s1600/IMG_5531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYWM4xuSXTrMWbxzIbVKT6tln-YdkpE0LZgjC6qvyl5nH2Zy4QL2a_S-ImSc8IKn664xmR8YXclp13LsyjddLCawncvhHd2yGt9rH-QaCm4q9zBoIT8LeLc96Agu_iAcSPFdBWyv3P0QS/s320/IMG_5531.JPG" width="320" /></a></div>
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I'm writing this while drinking a homemade latte made with <a href="http://cafebarista.ca/" target="_blank">Café Barista</a> coffe. We went for a visit of their place yesterday. Alex Sereno, Enrico Serena and Carlos Orsini have transformed their Chabanel district office into a coffee shop, roasting plant and tv studio. Their positive energy and passion for high end italian style espresso is contagious, it was a great evening!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4eCsyj7cHLCKIzOVV5rYVNux6uYSyjbJ7bakgqGpjM7jPuRBJWDtMtoW2GO9QvVR53Ci8ZbE1Y5c-vWlWGBtmjWwIUlKvQnuwG0O9zePqG67ms_GyL9RM8qvqJAg-PqTSoN8fLr67bM4w/s1600/IMG_5550.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="124" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4eCsyj7cHLCKIzOVV5rYVNux6uYSyjbJ7bakgqGpjM7jPuRBJWDtMtoW2GO9QvVR53Ci8ZbE1Y5c-vWlWGBtmjWwIUlKvQnuwG0O9zePqG67ms_GyL9RM8qvqJAg-PqTSoN8fLr67bM4w/s200/IMG_5550.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Les produits offerts</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_2OAJkhXmkjxdb-dTmOlD3k-flsHIPa2oP5i3_hoAdxlP7-hIZaayXVk04OIbyduT-1mZm7HYmxGiUKczFxNNjnuEcDC_rP642FeYXqtppKLDkvoNTadkihEc6vaJUtAs4NWIBOl9Sg_/s1600/IMG_5512.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_2OAJkhXmkjxdb-dTmOlD3k-flsHIPa2oP5i3_hoAdxlP7-hIZaayXVk04OIbyduT-1mZm7HYmxGiUKczFxNNjnuEcDC_rP642FeYXqtppKLDkvoNTadkihEc6vaJUtAs4NWIBOl9Sg_/s200/IMG_5512.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Le nouveau barista</td></tr>
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<td><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9xrr-pmaO6Gwsrwix-D5GkxL0CxbfL0McwKMq-DGjk6z-ezMKxSkpaRTtbsHYnMEFuVqkdW3GAWt_i3rjlLLMVpb4qrhLHkuP_Cw62hrrc1jjchz-v_z9fLH6xohc528_9zR0ra8QNlH/s1600/IMG_5520.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9xrr-pmaO6Gwsrwix-D5GkxL0CxbfL0McwKMq-DGjk6z-ezMKxSkpaRTtbsHYnMEFuVqkdW3GAWt_i3rjlLLMVpb4qrhLHkuP_Cw62hrrc1jjchz-v_z9fLH6xohc528_9zR0ra8QNlH/s200/IMG_5520.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tablette de paradis</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XRGVAxKoggi-YvPKH0Obf_dlRytjWCbo27PsigtfWh6I9sriPuBePmKly_VtrN9RTD-ZmhXXP1GkXJ04u-82fhnSZK9s2KBqbb_-FL9xIpLOAe6aGXatvvNDoxiKZSVxnhekyomzsQaw/s1600/IMG_5518.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XRGVAxKoggi-YvPKH0Obf_dlRytjWCbo27PsigtfWh6I9sriPuBePmKly_VtrN9RTD-ZmhXXP1GkXJ04u-82fhnSZK9s2KBqbb_-FL9xIpLOAe6aGXatvvNDoxiKZSVxnhekyomzsQaw/s320/IMG_5518.jpg" width="213" /></a>We visited the roasting plant, where they prepare their different blends of coffee everyday. The beans come from all over the world and are mixed precisely to create specific blends that will be sold to the public and signature ones for a few lucky restaurateurs.<br />
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The guys want to keep business small<span style="font-size: x-small;">ish</span> so they will never have to reduce the quality of the final product. You won't find their coffee in big supermarkets, but in specialized stores and gourmet markets.<br />
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If you don't have one of those places nearby, you can order online. Café Barista offers free shipping everywhere in Quebec and Ontario, in 24 hours! So you really have no excuse to not get this awesome coffee, made here, by really nice people. <br />
They have such a variety of taste and strength in their coffee that you'll find the perfect one for your taste buds for sure.<br />
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Yesterday was also the launch of their latest podcast's episode. <a href="http://cafebarista.tv/">CafeBarista.TV</a> is a webTV that features everything epicurean. In the 3 x 3 minutes show, <a href="http://www.cbc.ca/inthekitchen/" target="_blank">Stefano Faita</a> presents his family's business, Quincaillerie Dante and shows us how to make an affogato, a wonderfully simple and delicious italian dessert.<br />
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And that brings us to their new concept... how to prepare a delicious meal in 10 minutes or less. Everybody is invited to send their recipes ideas, the only rule being it has to be done in less than 10 minutes.. easy right? The idea is to see if it's possible to eat right, quickly, when you get home from work, without resorting to takeout or frozen pizza.<br /><br />Great plan... but I still have no idea how to make it a reality!<br />
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<br />
Speaking of food... the buffet provided was out of this world good! Natural cold cuts (organic, happy meat) were provided by <a href="http://www.fumagallisalumi.it/jsp/pubblico/Lingua.jsp?lingua=FRA" target="_blank">Fumagalli</a> and <a href="http://www.pagesjaunes.ca/bus/Quebec/Montreal/Patisserie-Bistro-Dolce-Compagnie/8106780.html" target="_blank">Dolce & compagnie</a>, <a href="http://dolceetco.ca/" target="_blank">Enrico Perugini</a>'s baby, had brought cannoli and sfogliatelles, an italian pastry imported directly from Naples and freshly baked in Montreal. it's so good you'll cry.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WfWp9EKi2I_JeyDzqMOL63i42rSzPXgbOOWclxq9PnReUxvMe4QUZo28G4mYabf5hVU_4uQI87Cs5xHdKN8Xi8fnZXlXof1-g9Qcp57pohVQ6fGUmiKVvzDHTsOw3nxhfD_g708j8mD8/s1600/IMG_5548.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WfWp9EKi2I_JeyDzqMOL63i42rSzPXgbOOWclxq9PnReUxvMe4QUZo28G4mYabf5hVU_4uQI87Cs5xHdKN8Xi8fnZXlXof1-g9Qcp57pohVQ6fGUmiKVvzDHTsOw3nxhfD_g708j8mD8/s200/IMG_5548.jpg" width="127" /></a><br />
All these discoveries suddenly make me want to hang out in this area of Montreal that's 5 minutes from my place and that I'd always thought was a no man's land.. obviously, it's not! Especially now that I've met the new friendly barista <span style="font-family: Arial, Helvetica, sans-serif;">;)</span><br />
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<table cellpadding="0" cellspacing="10"><tbody>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbxyXGOsSDcpb6oz-t5LARpYaNiFn-ZHlxkkEB6zWpk3LxGZM-jZHjjJb0qNsTvxY0PKsBFM4hiT9SguibpxEKvv28V6D4UGSJ64JkEAKdtkaowUXhBNcdBTT9tCcKGqAZYbZ9_UvFr2F5/s1600/IMG_5515.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbxyXGOsSDcpb6oz-t5LARpYaNiFn-ZHlxkkEB6zWpk3LxGZM-jZHjjJb0qNsTvxY0PKsBFM4hiT9SguibpxEKvv28V6D4UGSJ64JkEAKdtkaowUXhBNcdBTT9tCcKGqAZYbZ9_UvFr2F5/s320/IMG_5515.jpg" width="284" /></a></td></tr>
<tr><td class="tr-caption">Cannoli and sfogliatelle, try them!!!</td></tr>
</tbody></table>
</td><td align="justify" valign="top" width="200"><div class="" style="clear: both; text-align: left;">
Affogato takes minutes to prepare. You make strong coffee, pour about an espresso worth in a bowl or short glass, add ice cream, crumble a few amaretti on top, there you go!</div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5c7fAyb95W5aqG21ng3lremL9J6htJaXckRVwmjoqqi3iPY3meJi7r4foLmMeQ_YardpO9u8sT4CTZPFfcyMbaQIGuw07UXiWKwTSRV3T3jM1B907hZiMU8vf5-XdpkH0thFcdEnr6vue/s1600/IMG_5544.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5c7fAyb95W5aqG21ng3lremL9J6htJaXckRVwmjoqqi3iPY3meJi7r4foLmMeQ_YardpO9u8sT4CTZPFfcyMbaQIGuw07UXiWKwTSRV3T3jM1B907hZiMU8vf5-XdpkH0thFcdEnr6vue/s320/IMG_5544.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption">affogato, quick and delicious dessert</td></tr>
</tbody></table>
</td></tr>
</tbody></table>
Follow Café Barista on:<br />
<a href="https://www.facebook.com/CafeBarista" target="_blank">Facebook</a><br />
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<br />Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-75124415505813672312013-02-06T23:50:00.001-05:002013-02-07T13:49:14.698-05:00Mondial des Cidres de Glace<br />
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This weekend (February 8 to 10) is the 6th edition of the <i>Mondial des Cidres de Glace</i>, in Rougemont.<br />
24 producers from Quebec will be there to introduce you to their products. I've already tasted a few of them because I have a serious love affair with ice cider, so believe me when I say you want to go to the Mondial! It's a very efficient way to taste a lot of ciders, without breaking the bank (and your liver)<br />
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In addition to ice cider tasting, to soak up a bit of the alcohol between tasting, there will be a food fair. Local producers will offer poultry, cheese, bread and pastries, honey, fudge, maple products and more.<br />
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New this year, two shows will conclude Friday and Saturday evening. Sylvain Cossette (Friday) and Luce Dufault (Saturday) will offer a performance at 9:30pm. Tickets are 36$ (taxes included) and places are limited.<br />
*<i>update</i>: the heated venue only has 250 seats. Tickets are on sale on <a href="http://www.admission.com/" target="_blank">Admission</a> or at Rougemont's City Hall (cash only), at 61, chemin de Marieville. 450-469-3790.<br />
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Rougemont municipality will also offer a display of fireworks and music, Friday only, at 8:30pm. Guess which day I'm going? <span style="font-family: Arial, Helvetica, sans-serif;">:P</span><br />
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Add to that play areas, live ice sculpting, animation, tasting for kids (non-alcoholic, duh!) and the Mondial promises to offer a good time to all!<br />
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Pictures and verdict will be posted sometime next week.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5kIbPdvFNUILJmfN5eCODhL7cQXhqGjI6qMhQsevLM2ka0ILMdJn0DDb_Bx9w9Yrbbbi3PIA8xYBQl_PxzhXSwYfiJwhNs4UtAvGSCJJsbJ3vkni45tvcHn1gCQ8oYalPqE5h0SEMVrAz/s1600/IMG_0339.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5kIbPdvFNUILJmfN5eCODhL7cQXhqGjI6qMhQsevLM2ka0ILMdJn0DDb_Bx9w9Yrbbbi3PIA8xYBQl_PxzhXSwYfiJwhNs4UtAvGSCJJsbJ3vkni45tvcHn1gCQ8oYalPqE5h0SEMVrAz/s320/IMG_0339.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Winners of this years's Quebec ice cider contest</td></tr>
</tbody></table>
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Check out the <a href="http://www.mondialcidresdeglace.com/home.html" target="_blank">Mondial des Cidres de Glace's website</a> for admission fees and how to get there.Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-18083206910692901932013-02-01T15:40:00.000-05:002013-02-04T22:37:11.545-05:00Poutine Week<br />
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Poutine week starts today! Follow the activities and go stuff your face at participating restaurants!<br />
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The <a href="http://poutineweekmtl.com/media.eng.html" target="_blank">official website, and the restaurants list is here</a>.<br />
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And the <a href="https://www.facebook.com/poutineweekmtl?fref=ts" target="_blank">Facebook page</a><br />
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Starting guilt ridden jogging in 3... 2... <span style="font-family: Arial, Helvetica, sans-serif;">;)</span>Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-67164305341233309822013-01-27T21:33:00.000-05:002013-01-30T16:26:23.369-05:003 ice wine drinks <div style="text-align: right;">
<a href="http://www.foodforthoughts.ca/2013/01/3-cocktails-au-cidre-de-glace.html">Français</a></div>
Domaine Les Brome recipes<br />
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<br />
<div class="p1">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCyMQyiAJE5S1s6-0rDJrzmMuJXpO8RYL3vazoyevx70pVGzQHOP_Ss1PyRz4aG56yQG0VlSSvu4ASitj6yIx5vAUX6vBvfJF5_37opehWiJppnFGrnOdgd7HimbW5kKRFXiRCgFK_Petn/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCyMQyiAJE5S1s6-0rDJrzmMuJXpO8RYL3vazoyevx70pVGzQHOP_Ss1PyRz4aG56yQG0VlSSvu4ASitj6yIx5vAUX6vBvfJF5_37opehWiJppnFGrnOdgd7HimbW5kKRFXiRCgFK_Petn/s320/photo.JPG" width="240" /></a><u>The Ice Rise</u></div>
<div class="p2">
1oz Tequila</div>
<div class="p2">
1oz Vidal ice wine </div>
<div class="p2">
3oz fruit juice (preferably a tropical mix with oranges, mangos and passion fruit) </div>
<div class="p2">
1tsp of cranberry juice concentrate (undiluted)</div>
<div class="p2">
<br /></div>
<div class="p2">
Put everything except the cranberry concentrate in a shaker with ice and shake shake shake.<br />
Pour in a tall glass, drizzle the cranberry concentrate in the glass.<br />
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A taste of this drink, picture it with a dash of bubbly and you'll say to h*** with classic mimosas!<br />
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<div class="p1">
<u><br /></u>
<u>Johnny and Will</u></div>
<div class="p2">
1.5oz Riesling ice wine </div>
<div class="p2">
1oz apple juice </div>
<div class="p2">
splash of Chardonnay</div>
<div class="p2">
<br /></div>
<div class="p2">
shaker, ice, shake shake shake. Pour in a whisky glass, with the ice. </div>
<div class="p1">
<br /></div>
<div class="p1">
<u>Icewine Martini</u></div>
<div class="p2">
1oz Vidal ice wine</div>
<div class="p2">
1oz vodka</div>
<div class="p2">
1 frozen grape</div>
<div class="p2">
<br /></div>
<div class="p2">
Shaker, ice, but NO shake shake shake! Stir with a long spoon.<br />
Put the frozen grape in a martini glass, pour the alcohol, without the ice. </div>
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<br /></div>
<div class="p2">
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Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-69749407964942824602013-01-27T21:13:00.000-05:002013-01-30T16:27:44.768-05:00Winter Kava<div style="text-align: center;">
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<div style="text-align: center;">
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I talked about Kava Tours last summer, they organize guided tours of vineyards in the Eastern Township and Montérégie. <br />
They're at it again this winter with a tour that focuses on ice wine and ice cider. I LOVED this tour, even more than the summer one!<br />
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The first stop is at <a href="http://www.domainelesbrome.com/" target="_blank">Domaine Les Brome</a> for a course in mixology, 3 drinks made with ice wine... The verdict: delicious, but wow is it early to be this tipsy! Expert's advice, even if the bus leaves at 8:30 am on Saturday, do not skip breakfast to get 30 minutes more sleep :P<br />
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The drinks' recipes are <a href="http://lefoodforthoughtsblog.blogspot.ca/2013/01/3-cocktails-au-cidre-de-glace.html" target="_blank">here</a>. Try them!!!<br />
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Moving on to <a href="http://orpailleur.ca/" target="_blank">L'Orpailleur</a> we are welcome with bubbly and a sabre to open it! (some brave souls tried it and it looks really fun but I'm too clumsy to think that combining a sword and a glass bottle is a good idea). A raclette lunch was followed by a frozen grapes pressing demonstration.<br />
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L'Orpailleur's products have proven themselves time and time again, they are all delicious! I particularly liked "La Part des Anges". It is a mix of freshly squeezed grape juice and eau-de-vie which is left to mature outside in demijohns for 6 years! This glass container, closed only with paper towels and a ceramic pot, lets the air flow through so part of the liquid evaporates (or is sipped by angels, whatever you prefer to believe).<br />
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We then cross the street to visit <a href="http://www.unionlibre.com/" target="_blank">Union Libre</a>, a vineyard that produces wine and cider. Apple trees and vines mix on the property and the result is sublime. The place stands out by producing a Cidre de feu (fire cider) (AOC since January 3, 2013!). The apples are pressed and the juice is heated to evaporate the water. The result has an aroma of honey and beeswax, maple taste and walnut finally. It is pure candy! And, oh joy, it will be available at the SAQ this year!<br />
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Kava has done a really good job with this winter tour! It's a great way to spend a day. Tours are available every Saturday until March 30 (possibly Sunday too, if there is sufficient demand). The departure is from downtown Montreal but the bus also stops at Bromont's Tourist Center.<br />
<br />
<a href="http://www.kavatours.com/" target="_blank">Kava Tours</a><br />
Book your day!<br />
514-523-4965<br />
1-877-686-KAVA (5282)<br />
<a href="mailto:reservations@kavatours.com" style="background-color: white; border: 0px; clear: left; cursor: pointer; display: inline !important; font-family: 'Avenir Book'; font-size: 14px; margin: 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;">reservations@kavatours.com</a>Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-68914659879145584512013-01-20T22:16:00.000-05:002013-02-16T01:30:21.389-05:00Dinette Triple Crown<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>FR-CA</w:LidThemeOther> <w:LidThemeAsian>JA</w:LidThemeAsian> 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Name="TOC Heading"/> </w:LatentStyles></xml><![endif]--> <!--[if gte mso 10]><style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin-top:0cm; mso-para-margin-right:0cm; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0cm; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:Calibri; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-ansi-language:FR-CA;} </style><![endif]--> <!--StartFragment--> <br /><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOel9eNcsPXgW1LnnGR_mJTkBq3ac_HJPqBXbxBnDZM_Q-glBzPX77fPOnROhLpq2pmKgmwtsDSAIaj1gSYo071BRFditr47moPaxkWzjgMofast6PtHOSdSs_mSe5z4X3m8-1KVi0kmts/s1600/dinette.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOel9eNcsPXgW1LnnGR_mJTkBq3ac_HJPqBXbxBnDZM_Q-glBzPX77fPOnROhLpq2pmKgmwtsDSAIaj1gSYo071BRFditr47moPaxkWzjgMofast6PtHOSdSs_mSe5z4X3m8-1KVi0kmts/s320/dinette.png" width="320" /></a></div>À la recherche d’un peu de réconfort pour passer à travers ce mois de janvier glacial? </div><div class="MsoNormal">Le Dinette Triple Crown est l’endroit tout indiqué pour vous. L’expression « comfort food » lui sied à ravie, sans parler de l’accueil chaleureux de la demoiselle à l’accent charmant qui nous a servi lors de notre visite. Comme le dit le mot « dinette », il s’agit effectivement d’un petit coin comptoir tout simple avec une vue sur les cuistots qui s’activent dans le but de nous faire frétiller les papilles.<br /><br /></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6bkwSs9XbPVCjE5WVax3_t_ilP-yAaJmn_nk3s6xBVeTiaMG7YJr5fE_czfHzgZtDwqoBQkbz1q-AljtjdXslKbDTn-EFIwrWuR3IfoMk8wBRVP8-0ICYAYyonkq7RbmZT8O4Bri5WPs/s1600/dinette1.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6bkwSs9XbPVCjE5WVax3_t_ilP-yAaJmn_nk3s6xBVeTiaMG7YJr5fE_czfHzgZtDwqoBQkbz1q-AljtjdXslKbDTn-EFIwrWuR3IfoMk8wBRVP8-0ICYAYyonkq7RbmZT8O4Bri5WPs/s320/dinette1.png" width="320" /></a></div><span lang="FR-CA">Le look et l’atmosphère est typiquement « old school » hysterisé. Rien d’étonnant pour ce nouveau resto de la Petite-Italie à la frontière de ce qu’on appelle maintenant le Mile-Ex. L’extérieur est absolument sans prétention, le rez-de-chaussée d’un immeuble à logement qui aurait pu passer inaperçu, si ce n’était de mon comparse qui avait entendu parler de l’endroit. </span></div><div class="MsoNormal"><span lang="FR-CA">C’est avec joie que nous avons posé notre derrière sur les tabourets, collés sur la chaufferette « vintage » qui nous soufflait ça en pleine face. Objet de collection à ne pas négliger en hiver, car le va-et-vient de la clientèle du quartier (on la comprend!) est fréquent et nous impose le froid par intermittence. Seul bémol de ma soirée.<o:p></o:p></span></div><div class="MsoNormal"><span lang="FR-CA"><br /></span></div><div class="MsoNormal"><span lang="FR-CA">Heureusement, on oublie facilement ce détail lorsque l’on goûte la cuisine. La rillette et ses oignons confits en entrée (à un prix dérisoire!) accompagnée d’un succulent pain au maïs, fait sur place, était absolument divine…, et copieuse! Ça reste à ce jour mon meilleur souvenir de l’endroit… </span></div><div class="MsoNormal"><span lang="FR-CA">Et pour poursuivre ma lancée hautement calorique, je me suis laissée tenter par le classique « mac & cheese », question de le comparer à tous ceux déjà goûté avenue Notre-Dame, là où les British ont tenté maintes fois de le réinventer. </span></div><div class="MsoNormal"><span lang="FR-CA">Sans déclarer qu’il est le meilleur d’entre tous (il y a de la compétition à ce chapitre), je dirais que ce qu’on m’a servi était original pour son goût épicé et croustillant. Mais je ne vous en dit pas plus, vous devez aller découvrir par vous-même! </span></div><div class="MsoNormal"><span lang="FR-CA"><br /></span></div><div class="MsoNormal"><span lang="FR-CA">D’ailleurs, la Dinette vient d’annoncer qu’elle fait dorénavant la livraison. C’est un menu réduit, mais tout de même très intéressant, pour ceux qui préfèrent la chaleur de leur foyer… Essayez le poulet frit et les patates douces, d’autres valeurs sûres! Et puis pas d’excuse pour s’en passer malgré les temps dures de l’après temps des fêtes. D’abord c’est excessivement abordable, puis en plus, ils prennent Visa et MasterCard depuis le 18 janvier dernier. Je termine en disant que j’ai fait l’erreur fatale de ne pas goûter aux desserts lors de mon dernier passage. Allez regarder les photos de leur page facebook…, vous comprendrez ma frustration… <o:p></o:p></span></div><div class="MsoNormal"><span lang="FR-CA"><br /></span></div><div class="MsoNormal"><span lang="FR-CA"><a href="http://www.facebook.com/DinetteTripleCrown" target="_blank">Dinette Triple Crown</a><o:p></o:p></span></div><div class="MsoNormal"><span lang="FR-CA">6704 Rue Clark, Montreal, Quebec</span><br /><span lang="FR-CA">514-272-2617</span></div><!--EndFragment-->Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-69552909929403101282012-12-12T18:37:00.000-05:002013-03-06T16:33:36.187-05:00Fantino & Mondello<!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:RelyOnVML/> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--> <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> 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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzQ0t9v6I6A5ewRhtD0wAaGkIQ3k0Kl8BZWPq4-87XjbEOe0FrWIu8kmRsDRJrU_VzDlisuy9KOzKL1mdV-uyn4lCWqBe3t_TR20vb5G31fyoy4OPUAkaH9M3qmpYXfw4NlTwPzxMPlir/s1600/Logo_FM_488C_FondNoir.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzQ0t9v6I6A5ewRhtD0wAaGkIQ3k0Kl8BZWPq4-87XjbEOe0FrWIu8kmRsDRJrU_VzDlisuy9KOzKL1mdV-uyn4lCWqBe3t_TR20vb5G31fyoy4OPUAkaH9M3qmpYXfw4NlTwPzxMPlir/s320/Logo_FM_488C_FondNoir.jpg" width="320" /></a></div>
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<div style="text-align: center;">
<i>Les nouvelles tartinades Fantino & Mondello, </i></div>
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<div style="text-align: center;">
<i>la séduction à l’italienne en toute simplicité!</i></div>
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Les Produits Alimentaires Viau ajoute quatre délicieuses tartinades de mortadelle avec ricotta à son importante gamme de charcuteries italiennes raffinées <a href="http://www.fantinomondello.ca/fr" target="_blank">Fantino & Mondello</a>.</div>
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J'ai eu l'occasion de goûter les quatres saveurs, original, tomates séchées, olives vertes et piments forts. Le mélange de ricotta et mortadelle est excellent, et rend la tartinade facile à étendre sur du pain ou des craquelins. La version nature est un bon équilibre entre le goût de fromage et de charcuterie; les autres saveurs ajoutent une note originale. Mon préféré est définitivement celui aux tomates séchées, parce que j'ai une obsession pour ces dernières.<br />
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Ayant reçu un panier de tomates Savoura et de la Mozzarellissima récemment, j'ai décidé de tout utiliser pour faire un snack d'après-midi. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-MEdymAEl8L1CQvydZB1HLcz6g1cKwRRpcJY9n-5fxqPkAwLe21qIVYatJ-1E1jVzrbK2reIxA7bRQ1veoQYkExrxTB_fdqnXaBgrOlxmecvJi51x8TT5Bjbl2kvYAxNtREuGnxDpsRP/s1600/media_FM_4x_Tartin_GAMME.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-MEdymAEl8L1CQvydZB1HLcz6g1cKwRRpcJY9n-5fxqPkAwLe21qIVYatJ-1E1jVzrbK2reIxA7bRQ1veoQYkExrxTB_fdqnXaBgrOlxmecvJi51x8TT5Bjbl2kvYAxNtREuGnxDpsRP/s320/media_FM_4x_Tartin_GAMME.jpg" width="320" /></a></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8m1IhbnSR-o6xIGF8hG6DgmhLehNHFIeBpGpNF5sXFeep7E2ASJZ4RJ-W9cfigoUsLmlnTEN0ta4VZcwhjz4HGQZM6i4a4qkKbhPnpmVQz3g4X2TKm52hsMuW3yaYhdQ3chTQFknkI68c/s1600/media_FM_Tartin_TOMAT_ambiance.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8m1IhbnSR-o6xIGF8hG6DgmhLehNHFIeBpGpNF5sXFeep7E2ASJZ4RJ-W9cfigoUsLmlnTEN0ta4VZcwhjz4HGQZM6i4a4qkKbhPnpmVQz3g4X2TKm52hsMuW3yaYhdQ3chTQFknkI68c/s320/media_FM_Tartin_TOMAT_ambiance.jpg" width="184" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pas une photo de la recette :P</td></tr>
</tbody></table>
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<u>Tartinade Gratinée</u></div>
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Pain baguette en tranche de 2cm<br />
Fantino Mondello original ou piment fort</div>
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Tomate <a href="http://www.savoura.com/fr#accueil" target="_blank">Savoura</a> beef, coupée en tranches</div>
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asperges marinées</div>
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<a href="http://www.saputo.ca/OurCheeses/Detail.aspx?id=285" target="_blank">Mozzarellissima</a> râpé</div>
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Placer les tranches de baguette sur une plaque de cuisson. Étendre de la tartinade sur le pain, placer les asperges, coupées à la bonne longueur pour ne pas dépasser du pain, sur le dessus. Ajouter une tranche de tomate et couvrir de Mozzarellissima. <br />
Cuire au four, à 375F jusqu'à ce que le fromage soit doré.</div>
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Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-78476460816153596102012-12-09T17:51:00.000-05:002013-02-16T01:37:56.144-05:00Shredded Lamb Shank with Olive and Rosemary PolentaServings: 6 to 8<br />Preparation: 20 minutes<br />Cooking: 2.5 to 3 hours<br /><br />Ingredients:<br /><br />Lamb: <br /><br />4 lamb shanks (approximately 1½ lbs (750 g)) <br />salt and freshly ground pepper, to taste<br />olive oil, to taste<br />2 celery branches, coarsely chopped<br />1 onion, coarsely chopped<br />2 bay leaves<br />¼ cup (50 mL) parsley, finely chopped<br />3 garlic cloves, crushed<br />3 cups (750 mL) dry Marsala wine or Martini Rossi<br />½ cup (125 mL) beef stock<br /><br />Polenta: <br /><br /><div>
1¾ cup (450 mL) milk<br />1¾ cup (450 mL) water<br />salt, to taste<br />2¼ cups (550 mL) very fine corn flour<br />3 rosemary sprigs<br />2 oz (60 g) pitted black olives, coarsely chopped<br />¼ cup (50 mL) Saputo Bella Lodi cheese, grated<br />3 cups (750 mL) Saputo Mozzarellissima cheese, grated<br /><br />Directions: <br /><br />1. Preheat oven to 325°F (160°C). Season the lamb shanks with salt and pepper. <br /><br />2. In a large skillet, brown the lamb shanks on all sides in olive oil. Remove from skillet and place in a large ovenproof baking dish. <br /><br />3. In the same skillet, add the celery, onion, laurel leaves, parsley and garlic, and cook over medium-low heat until the vegetables are lightly coloured, approximately 7 to 8 minutes. <br /><br />4. Add the Marsala wine and beef stock and let simmer for a couple minutes, then pour onto the lamb shanks. <br /><br />5. Cover and cook in the oven for 2.5 to 3 hours, until the meat is tender and easily comes off the bone. <br /><br />6. While the lamb is cooking, prepare the polenta. Boil the milk with the water, then add salt and the corn flour. Cook over medium heat until the polenta thickens, being careful not to create lumps. Remove the polenta from burner and add the rosemary, olives and Bella Lodi cheese, and mix well. <br /><br />7. Line an 11-inch (27-cm) cake pan with parchment paper. Pour the polenta into the pan and let it rest for 30 minutes. <br /><br />8. Bake the polenta in the oven at 325°F (160°C) for 35 to 45 minutes. Then, remove from pan and cut in ¾-inch (2-cm) slices. <br /><br />9. Once the lamb is cooked, remove the meat from the bone and shred. Remove the vegetables, or pass the cooking liquids through a strainer, then mix the meat well with its juices, and allow to marinate. <br /><br /><br />For plating, small baking dishes are ideal to prepare and serve individual portions, or you can use one larger baking tray to prepare the dish, then serve onto smaller plates after heating. <br /><br />1. Place a slice of polenta on dish and cover with shredded lamb and juices, then top with shredded Mozzarellissima. <br /><br />2. Broil in oven for a few minutes, until the cheese is melted, then serve hot. <br /><br /><div>
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Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-66923144912586814262012-12-09T17:48:00.000-05:002013-02-16T01:41:37.320-05:00Vanilla Panna Cotta with Hibiscus Syrup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzqTRa_tauxuZQInvcdb2CbsKL5dcL5ZqhxonimNk1cLCenXoCg1dYj3Lr73FKHEc4zjyZZ4Pj6vvGEVJeGa_shJXeAVKszqROFWyKs17NJ1rU33NZUSbR0liI82PG-srrTH_yWu4XSKud/s1600/IMG_4566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzqTRa_tauxuZQInvcdb2CbsKL5dcL5ZqhxonimNk1cLCenXoCg1dYj3Lr73FKHEc4zjyZZ4Pj6vvGEVJeGa_shJXeAVKszqROFWyKs17NJ1rU33NZUSbR0liI82PG-srrTH_yWu4XSKud/s320/IMG_4566.JPG" width="320" /></a></div>
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<br />Portions: 4 ramekins (1 cup/250 mL each)<br />Preparation: 15 minutes<br />Cooking: 15 minutes<br />Refrigeration: 5 hours<br />Syrup preparation and cooking: 15 minutes<br /><br />Ingredients: <br /><br />Panna cotta: <br /><br />1 pouch unflavoured gelatine powder (½ oz (14 g)) <br />3 tbsp (45 mL) cold water<br />1 fresh vanilla pod, or substitute 1½ tsp (7 mL) vanilla extract<br />2 cups (500 mL) 35% cream<br />1 cup (250 mL) white sugar<br /><br />Hibiscus syrup: <br /><br /><div>
2 cups (500 mL) water<br />¼ cup (50 mL) white sugar<br />juice of half a lemon<br />5 dried hibiscus flowers<br /><br />Directions: <br /><br />Panna cotta: <br /><br />1. In a bowl, combine powdered gelatine with the cold water. <br /><br />2. Split the vanilla pod in half, lengthwise. <br /><br />3. In a saucepan, combine the cream, sugar and vanilla pod, and heat at medium-low temperature without boiling. Incorporate the gelatine into the cream, mixing well until it is completely melted. Sift the mixture if desired, or simply take out the vanilla pod. <br /><br />4. Pour into individual ramekins or moulds and leave to cool in the fridge for a minimum of 5 hours. <br /><br />5. Once the panna cotta is ready to serve, dip the ramekins in boiling water for a few seconds, then unmould onto plates. <br /><br />Hibiscus syrup: <br /><br />1. In a saucepan, combine the water, sugar and lemon juice, and bring to boil for approximately 5 minutes. <br /><br />2. Add the hibiscus flowers, then reduce the heat and cook for 10 minutes. <br /><br />3. Strain syrup through a fine mesh strainer and allow to cool.<br /><br />4. Pour onto panna cotta and serve. <br /><br /><div>
<i><a href="https://www.facebook.com/sabrinazeste">Recipe by Sabrina Tutino</a></i></div>
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Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-10917850389260946862012-12-09T17:47:00.000-05:002013-02-18T12:17:57.976-05:00Pumpkin Risotto <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhoQiDu5oN5R6lkrialJrN3IuuPcn3XfsOQNhmSYwe60KFWYd-wYy0LcEU_J7PabmSloQuIS9KCKgY6ySpLa8wJ3nvVgEnoFOMEc4mAJKbl7ZqNuS5a_KJ_1eE7NZIw00DbhHoicLPDif9/s1600/IMG_4564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhoQiDu5oN5R6lkrialJrN3IuuPcn3XfsOQNhmSYwe60KFWYd-wYy0LcEU_J7PabmSloQuIS9KCKgY6ySpLa8wJ3nvVgEnoFOMEc4mAJKbl7ZqNuS5a_KJ_1eE7NZIw00DbhHoicLPDif9/s320/IMG_4564.JPG" width="320" /></a></div>
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<br />Servings: 4<br />Preparation: 15 minutes<br />Cooking: 25 to 30 minutes<br /><br />Ingredients: <br /><br />10 oz (300 g) pumpkin <br />1 onion, finely chopped<br />olive oil, to taste<br />salt and freshly ground pepper, to taste<br />1⅔ cups (400 mL) risotto rice<br />½ cup (125 mL) white wine<br />4 cups (1 L) vegetable broth (very hot)<br />1 tbsp (15 mL) butter<br />¾ cup (175 mL) Saputo Parmesan cheese, grated<br />1½ cups (375 mL) Saputo Mozzarellissima cheese, cut into small cubes<br /><br />Directions: <br /><br />1. To prepare the pumpkin, first remove seeds and cut into slices. Then remove the skin and chop into small cubes. <br /><br />2. In a large saucepan, sauté the onions with olive oil. Once the onion is lightly browned, add the pumpkin, season with salt and simmer for 15 minutes, until the pumpkin has softened. <br /><br />3. Add the rice and mix well to prevent it from sticking. Cook for 10 minutes, until it becomes translucent. <br /><br />4. Add the wine, mix, then gradually add a ladle of broth at a time, mixing until the liquid is absorbed by the rice. Continue this process until the rice is cooked, about 20 minutes. <br /><br />5. Two minutes before the end of the cooking, add the butter, Parmesan and Mozzarellissima. Mix well and let sit for 2 minutes before serving. Season with pepper to taste.<div>
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<i><a href="https://www.facebook.com/sabrinazeste" target="_blank">Recipe by Sabrina Tutino</a></i></div>
Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-64021755777239363172012-12-09T17:41:00.000-05:002013-02-18T12:20:19.143-05:00Fennel Salad with Oranges and Crispy Capers <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknyUtbfnUxEy09xfqWZ4-gQMNjwC7fhGFHkygbbJ71GGiYSwcUXyZzCD4e9OwvqEcI2Nabr-f0Hr3MwvUOY3hr8fuC0TLtZLdrXwb-ANXtU_5CxRdhev7etkNiqxnAXlA_5J2IvtFVzlZ/s1600/IMG_4561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknyUtbfnUxEy09xfqWZ4-gQMNjwC7fhGFHkygbbJ71GGiYSwcUXyZzCD4e9OwvqEcI2Nabr-f0Hr3MwvUOY3hr8fuC0TLtZLdrXwb-ANXtU_5CxRdhev7etkNiqxnAXlA_5J2IvtFVzlZ/s320/IMG_4561.JPG" width="320" /></a></div>
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Servings: 4<br />
Preparation: 10 minutes<br />
Cooking: 5 minutes<br />
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Ingredients: <br />
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2 fennel heads <br />
2 blood oranges<br />
6 tbsp (90 mL) capers<br />
½ cup (125 mL) extra virgin olive oil<br />
salt and freshly ground pepper, to taste<br />
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Directions: <br />
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1. Cut off the leaves and branches of fennel and keep the heads. <br />
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2. Using a mandolin, slice the fennel heads finely. For a more rustic presentation, you can also use a knife to chop fennel. Place slices in a salad bowl. <br />
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3. Cut oranges into supremes and add them to the fennel.* <br />
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4. In a small pan, sauté the capers in olive oil until they are crispy. Pour the capers and oil over the fennel and oranges. Mix to combine, then add a drizzle of olive oil and season with pepper. <br />
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5. Taste the salad before seasoning with salt, as capers are naturally salty in flavour. <br />
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*How to supreme an orange: <br />
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First cut off the top and bottom of the orange, approximately ½ inch (1 cm), or slightly more, so that the flesh is visible. Then cut from top to bottom, curving the knife to the shape of the orange. Repeat all the way around until all the orange peel and white pith has been removed. Next, cut in between the white sections, slicing to the core. Once the membrane is removed you’ll have fleshy orange wedges.<br />
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<i><a href="https://www.facebook.com/sabrinazeste">Recipe by Sabrina Tutino</a></i></div>
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Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-43577541686524766512012-12-09T17:38:00.000-05:002013-02-18T12:23:47.773-05:00Sambuca Oysters au Gratin <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDl_c1SxfZdNFOVaK69_NjkvJGTSCc6-jk942kHbxjPCNW3mBH8BmgbxByQv2sv2b-iUay4qX7g1ss0ewIy0KOp2JicERXAVFOh0LuCrgBtGBKWYzMCoMOD0gJ3aY15adKSmfzuFFOyBh/s1600/IMG_4558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDl_c1SxfZdNFOVaK69_NjkvJGTSCc6-jk942kHbxjPCNW3mBH8BmgbxByQv2sv2b-iUay4qX7g1ss0ewIy0KOp2JicERXAVFOh0LuCrgBtGBKWYzMCoMOD0gJ3aY15adKSmfzuFFOyBh/s320/IMG_4558.JPG" width="320" /></a></div>
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<br />Servings: 8 (3 oysters per person)<br />Preparation: 20 minutes<br />Cooking: 20 minutes<br /><br />Ingredients: <br /><br />1 tbsp (15 mL) butter <br />1 shallot, finely chopped<br />2 garlic cloves, finely chopped<br />¼ cup (50 mL) sambuca liqueur (white)<br />1 cup (250 mL) 35% cream<br />2 cups (500 mL) arugula, chopped<br />salt and freshly ground pepper, to taste<br />¼ cup (50 mL) grated Saputo Parmesan cheese<br />24 oysters, (Lucky Lime, Raspberry Point or Malpeque)<br />1½ cups (375 mL) Saputo Mozzarellissima cheese, grated<br />coarse salt or crushed ice and lemon slices for serving<br /><br />Directions:<br /><br />Sauce: <br /><br />1. Melt the butter in a saucepan over medium-high heat. Add the chopped shallot and garlic and sauté gently, making sure they do not brown. <br /><br />2. Remove the saucepan from the burner and carefully deglaze the pan with the sambuca. If a flame appears, wait for it to extinguish, then place saucepan back on the burner. Add the cream and simmer for a couple minutes, until cream reduces by half. <br /><br />3. Add the arugula, turn off burner and stir until leaves are wilted. Season with salt and pepper. Add the parmesan cheese and stir well. <br /><br />Cooking: <br /><br />1. Preheat oven to 450°F (230°C). Open the oysters and add 1 tbsp (15 mL) of sauce on each oyster. Place the oysters on a baking sheet and sprinkle with Mozzarellissima. <br /><br />2. Cook for 4 to 5 minutes, or until the cheese is golden brown. Serve on a bed of coarse salt or crushed ice with lemon slices.<div>
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<i><a href="https://www.facebook.com/sabrinazeste">Recipe by Sabrina Tutino</a></i></div>
Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-74681674669570101242012-12-09T17:21:00.000-05:002013-02-18T12:22:06.777-05:00Asparagus Tart <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi92Jnvxv5JFRcPqrC5pvJWxmLPKZLMlAbg1L_ZwxICSCl_4P9w1_5grQL1R-kJIx2WbLczAEuiONkhcVDj_ljXJZRKdgPThPgDysFYMwR1QdzKy8_0GT_IahZdaxjhcdahGE1IxVklIL3T/s1600/IMG_4557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi92Jnvxv5JFRcPqrC5pvJWxmLPKZLMlAbg1L_ZwxICSCl_4P9w1_5grQL1R-kJIx2WbLczAEuiONkhcVDj_ljXJZRKdgPThPgDysFYMwR1QdzKy8_0GT_IahZdaxjhcdahGE1IxVklIL3T/s320/IMG_4557.JPG" width="320" /></a></div>
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Servings: 4 to 6<br />
Preparation: 20 minutes<br />
Cooking: 35 minutes<br />
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Ingredients: <br />
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1 bunch fresh asparagus (approximately 1½ lbs (750 g)) <br />
¼ cup (50 mL) melted butter<br />
1 package frozen phyllo pastry, defrosted (1 lb (500 g))<br />
3 cups (750 mL) Saputo Mozzarellissima cheese, grated<br />
2 eggs<br />
¾ cup (175 mL) 35% cream<br />
½ tsp (2 mL) smoked paprika<br />
sea salt, to taste<br />
zest of 2 lemons<br />
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Directions: <br />
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1. Preheat oven to 350˚F (180˚C). Bring a pot of water to boil, add the asparagus and cook for 1 minute to blanch. <br />
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2. Place the asparagus in ice water to stop the cooking process and maintain their crunchy texture. Drain asparagus and pat dry. <br />
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3. Lightly coat a baking sheet with melted butter. Place a sheet of phyllo dough on the buttered baking sheet. Brush dough with more butter and repeat this process, layering the remaining phyllo dough on top. <br />
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4. Sprinkle the top of the phyllo dough with grated Mozzarellissima, leaving a 1-inch (2.5 cm) border around the edges. <br />
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5. Beat the eggs with the cream. Add the smoked paprika and pour over the tart. <br />
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6. Arrange the asparagus spears evenly across the tart, and sprinkle with sea salt and lemon zest. Brush the borders of the tart with melted butter. <br />
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7. Bake in the oven for 15 minutes, uncovered. Then, cover the center of the tart with aluminium foil, leaving the borders exposed, and continue cooking for an additional 15 to 20 minutes until centre is set and the edges are golden brown. <br />
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8. Remove from the oven and allow the tart to sit for 5 minutes before cutting in squares and serving.<br />
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<i><a href="https://www.facebook.com/sabrinazeste">Recipe by Sabrina Tutino</a></i>Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-88395230910595054782012-12-09T17:06:00.000-05:002013-02-18T12:25:59.068-05:00Pan-Seared Scallops with Caramelized Onions and Figs <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8VuYMTPJGxnIfhffDjd6ZjZUuY2Y_U4x8Dpf0rZdDVo7Gpvn1Gb3atpgw9RyVG9X9inaILluz_sDdu1b-u4A_6iQWv7Z8aeSdTj3qHTCjbfvEQ2HZw3OvsIUJR5wADUDlZAvT7kiJwxm-/s1600/IMG_4554.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8VuYMTPJGxnIfhffDjd6ZjZUuY2Y_U4x8Dpf0rZdDVo7Gpvn1Gb3atpgw9RyVG9X9inaILluz_sDdu1b-u4A_6iQWv7Z8aeSdTj3qHTCjbfvEQ2HZw3OvsIUJR5wADUDlZAvT7kiJwxm-/s320/IMG_4554.JPG" width="320" /></a></div>
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Servings: 4 to 6<br />Preparation: 15 minutes<br />Cooking: 25 to 30 minutes<br /><br />Ingredients: <br /><br />olive oil, to taste <br />4 to 6 large sea scallops (approximately 1 lb (500 g))<br />2 large onions, finely chopped<br />salt and freshly ground pepper, to taste<br />¾ cup (175 mL) brandy, to deglaze (or white wine, water or broth)<br />⅔ cup (150 mL) fig jam<br />2 cups (500 mL) Saputo Mozzarellissima cheese, grated* and divided<br />3 tbsp (45 mL) fresh parsley, finely chopped<br /><br />Directions: <br /><br />1. Preheat a non-stick frying pan over high heat. Add a drizzle of olive oil and place the scallops in the pan, ensuring they do not overlap. Sear scallops for a few minutes on each side without moving, until they are a nice golden colour. Remove from pan and set aside. <br /><br />2. In the same hot pan, add a drizzle of olive oil and toss in onions. Stir well to coat the onions with oil, and add a pinch of salt and pepper. <br /><br />3. Cook the onions for a few minutes, stirring occasionally until they become soft and dark caramel in colour. If they begin to stick to the pan, add a splash of brandy (or white wine, water or broth) to deglaze and continue cooking. This step can be repeated until the desired colour is obtained. <br /><br />4. Remove the pan from heat and thoroughly mix in the fig jam with the onions. <br /><br />5. Place 4 to 6 ramekins on a cookie sheet, placing one scallop in each, topped with 1 tbsp (15 mL) of the onion and fig mixture. Sprinkle with grated Mozzarellissima. <br /><br />6. Cook for 5 minutes on broil until cheese is melted and slightly golden brown in colour. <br /><br />7. Garnish with a sprinkle of parsley and serve. <br /><br />*For easier grating, put Mozzarellissima in the freezer for 20 minutes, then grate. <br /><br /><div>
<i><a href="https://www.facebook.com/sabrinazeste">Recipe by Sabrina Tutino</a></i></div>
Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-18048481800426290802012-12-08T19:02:00.000-05:002013-03-06T16:34:35.852-05:00Mozzarellissima chez Osteria Venti<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXhKSYQT4hacZ67vhtn6vfDnJDgnGf2epS2gaoBGMuYRYIDLtcsSS9_qC_4fYnMtLakTVV4N9hcb-l4sEzEWsWAfYZ_1-GUHSIKAKgeTxadmFeBxPAP0fFdx2KWowRvP0CSSMqiZX6yTZ/s1600/IMG_4572.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXhKSYQT4hacZ67vhtn6vfDnJDgnGf2epS2gaoBGMuYRYIDLtcsSS9_qC_4fYnMtLakTVV4N9hcb-l4sEzEWsWAfYZ_1-GUHSIKAKgeTxadmFeBxPAP0fFdx2KWowRvP0CSSMqiZX6yTZ/s400/IMG_4572.jpg" width="300" /></a>La semaine dernière, j'ai été invité à un superbe lunch au restaurant Venti en compagnie de <a href="http://www.zeste.tv/chef/65-sabrina-tutino" target="_blank">Sabrina Tutino</a>, animatrice et auteure du livre de recettes <i>L'Italie dans le Frigo</i>.<br />
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Mettant en valeur la <a href="http://www.saputo.ca/OurCheeses/Detail.aspx?rdr=true&LangType=3084&id=285" target="_blank">Mozzarellissima</a> de Saputo, les plats étaient tous aussi délicieux les uns que les autres. <br />
J'ai ainsi appris que la Mozzarellissima est idéale pour la cuisson parce qu'elle fond et s’étire à la perfection. Lorsqu'elle est chauffée, son goût riche et beurré se révèle pleinement.<br />
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Les recettes de Sabrina sont fantastiques; elles rendent les saveurs de l'Italie accessible à tous. Les huitres gratinées particulièrement sont tout simplement incomparable.<br />
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Les recettes nous ayant été remises, je les partage avec vous dans les articles suivants, avec les photos prises lors du dinner. <br />
Les cuisiniers de chez Venti ont réalisé de main de maître les plats de Sabrina. Pour avoir fait les huitres gratinées (avertissement: elles causent une sérieuses dépendance) je peux confirmer qu'elles sont simple à éxécuter. Même si la présentation "Venti style" requiert un peu plus d'expertise, le goût sera le même.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8nFh7gMXu3Ynyk7ZG6YkdhG3wfupIxcu2_brz8YEbSb3QtzVhP-tsXWmRn1O3pJqy0xvWhba-GXdkbHWoWWhbbd2Y7Is4YVFXeiHXFHZL1T9fCVJos0cO0ujviuJt5hZyhfA9oGRMP5oa/s1600/IMG_4552.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8nFh7gMXu3Ynyk7ZG6YkdhG3wfupIxcu2_brz8YEbSb3QtzVhP-tsXWmRn1O3pJqy0xvWhba-GXdkbHWoWWhbbd2Y7Is4YVFXeiHXFHZL1T9fCVJos0cO0ujviuJt5hZyhfA9oGRMP5oa/s200/IMG_4552.jpg" width="150" /></a></div>
<a href="http://www.osteriaventi.com/" target="_blank">Osteria Venti</a><br />
372 St-Paul Ouest<br />
Montreal, Qc<br />
H2Y 2A6<br />
514-284-0445<br />
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info@osteriaventi.com<br />
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Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-24465727537696868332012-12-08T15:54:00.000-05:002013-02-12T21:54:28.006-05:00Tia Maria<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsWnkMQzLvE4FIw7r_S4Ya0pj9fF95YmCA2Sao6LfyrK8bf49NgIw2r-TCxi0sHPQ80AiE_VZiswtxhbb6kqbkpbT4soJI7cDEZAy-I-GSgrj-YjkVBC5Q2fER3iT3u1FNShRoROzIRFG/s1600/title.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsWnkMQzLvE4FIw7r_S4Ya0pj9fF95YmCA2Sao6LfyrK8bf49NgIw2r-TCxi0sHPQ80AiE_VZiswtxhbb6kqbkpbT4soJI7cDEZAy-I-GSgrj-YjkVBC5Q2fER3iT3u1FNShRoROzIRFG/s640/title.png" width="640" /></a></div>
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<i><span class="s1"> </span>The Legend of Tia Maria dates from the mid 17th century, when a young and beautiful Spanish aristocrat fled the crisis caused by the colonial war on the island of Jamaica. Her maid saved a family treasure, a small jewelry box containing black pearls earrings and an ancient manuscript of the recipe for a mysterious liqueur. The recipe was named in honor of this courageous woman, Tia Maria. It was then rediscovered in 1950 by Dr. Kenneth Leigh Evans, who began to produce and market it. Tia Maria is an exotic infusion of natural vanilla and the best coffee, freshly roasted to perfection, complemented by a touch of Jamaican rum. A delicious blend of rich tones of gold and copper, and a seductive aroma of caramel make Tia Maria liqueur ideal for creating unforgettable exotic cocktails.</i><br />
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Last Thursday we were at the first night of the "Tia Maria Room" world tour, and what a night it was!!! </div>
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I already liked Tia Maria, but the drinks offered that night have broadened the possibilities in a masterly fashion. </div>
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The evening was savoured to the sound of soul singer Jarvis Church. The perfect background to enjoy refined drinks in the company of beautiful people. All three options were excellent; recipes right here (because keeping them secret would just be mean):</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDQ6g70CjE3EM5AeqUTr1IeXtrwdAkGTcDvTLTd5vdYOx4BOgCoB4Tr6URSJRJ51rgoQOCzk1dv-V0A2hrm1gHTd5AQx83W3EkB48Gy1_fDjIeSPKc5P97vmwBQukVQ2fGiR9KoHm6EhR/s1600/cocktails.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDQ6g70CjE3EM5AeqUTr1IeXtrwdAkGTcDvTLTd5vdYOx4BOgCoB4Tr6URSJRJ51rgoQOCzk1dv-V0A2hrm1gHTd5AQx83W3EkB48Gy1_fDjIeSPKc5P97vmwBQukVQ2fGiR9KoHm6EhR/s640/cocktails.jpg" width="145" /></a></div>
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TIA ESPRESSO MARTINI<br />
1 oz Tia Maria<br />
1 oz espresso<br />
1.5 oz Grey Goose<br />
0.5 oz simple syrup<br />
coffee beans<br />
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Combine all ingredients together with crushed ice in a Boston shaker.</div>
Pour into a martini glass and garnish with coffee beans.<br />
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MARIA L'ORANGE<br />
3/4 oz Tia Maria<br />
3/4 oz Grey Goose L'Orange <br />
1.5 oz fresh orange juice<br />
garnish with an orange twist<br />
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Combine all ingredients together with crushed ice in a Boston shaker.<br />
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Shake and pour into a martini glass</div>
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DARK MARIA<br />
1 oz Tia Maria<br />
1 oz Bacardi Oakheart<br />
cola<br />
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Pour the ingredients into a highball glass filled with ice and stir.</div>
Top with ground nutmeg.<br />
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More recipes and the latest news of Tia Maria Room can be found on their <a href="http://www.tiamaria.com/" target="_blank">website</a>. It's worth the exploration to discover new ways of enjoying a classic.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkarINXhHJNLePtC4PbzEGFJqOome-URdIDdI7GQK4JuCM9zXk70mctKQQ6A9yhw1kAyxBpi5avQID6vfX5kI5O0bYXVKDFHxWSsMv0VVPmPwpMeK6VjcLC8Zt0AYU466rFyr9O9lj07G0/s1600/TIA+MARIA-135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkarINXhHJNLePtC4PbzEGFJqOome-URdIDdI7GQK4JuCM9zXk70mctKQQ6A9yhw1kAyxBpi5avQID6vfX5kI5O0bYXVKDFHxWSsMv0VVPmPwpMeK6VjcLC8Zt0AYU466rFyr9O9lj07G0/s320/TIA+MARIA-135.jpg" width="320" /></a></div>
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Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-82612466784808268732012-12-05T19:00:00.000-05:002013-03-06T16:34:51.967-05:00Chez Leon<div style="text-align: center;">
<iframe allowfullscreen="true" height="600" mozallowfullscreen="true" src="http://files.photosnack.com/iframejs/embed.html?hash=p7c3b99p&t=1360985269" style="border: none;" webkitallowfullscreen="true" width="600"></iframe></div>
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Le camping <a href="http://www.chezleon.net/" target="_blank">Chez Leon</a> vous accueil à la <a href="http://www.scena.ca/" target="_blank">Scena</a> pour le temps des fêtes! La salle du quai Jacques Cartier, dans le vieux-port de Montréal, se transforme en camping, terrain de pétanque et animateurs hyperactifs inclus.</div>
<br />
Le menu, concocté par Denis St-Pierre, reprend les classiques des partys de famille et les élève à un autre niveau. Le ragoût de boulette se sert en mini burger, la tourtière est déconstruite en ravioli, les petits sandwiches "pas-de-croutes" sont à la truite fumée, les céleris au Cheez Whiz deviennent au bleu bénédictin et amandes, la guimauve, fraîche, à griller sur le feu (de table et non de camp) se décline en trois saveurs.<br />
Tout était délicieux, malgré le service un peu lent qui a semblait avoir du mal à trouver son rythme de croisière. Comme c'était le premier soir, on leur pardonne les accrochages; la qualité des plats et l'animation rigolote (yay bingo!) compensent amplement!<br />
<br />
Chez Léon offre un concept clé en main pour les groupes de 10 à 200 personnes. Idéal pour les party de bureau ou en famille, la soirée garantie du bon temps et un repas gastronomique de haute-voltige.<br />
<br />
<i>*mise à jour : Chez Léon est complet pour la saison! Vous devrez vous y prendre tôt l'an prochain, le mot s'est passé que Chez Léon est la place à réserver pour le party de Noël du bureau.</i>Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-84688718261659231222012-11-30T21:44:00.000-05:002013-03-06T16:35:02.739-05:00Les recettes Savoura du Chef Lévesque, Ritz Carlton<b>Tartare de tomate Beef et purée de haricots noirs </b><br />
pour 4 personnes<br />
<br />
8 tomates Beef, épépinées et coupées en cubes avec la peau<br />
15 ml (1 c. à soupe) de mayonnaise<br />
1 œuf, cuit dur et écrasé à la fourchette<br />
30 ml (2 c. à soupe) d’huile d’olive<br />
15 ml (1 c. à soupe) d’échalote grise, hachée<br />
5 ml (1 c. à thé) de cognac<br />
5 ml (1 c. à thé) de cornichon, coupé en dés<br />
5 ml (1 c. à thé) de câpres, hachées<br />
5 ml (1 c. à thé) de ketchup<br />
5 ml (1 c. à thé) de persil italien, haché Sel, poivre et sauce Tabasco, au goût<br />
2 tortillas jaunes, coupées en julienne et frites à l’huile végétale<br />
<br />
<div>
Purée de haricots noirs<br />
<br />
250 g (8 oz) de haricots noirs (préalablement trempés toute une nuit) <br />
250 ml (1 tasse) de consommé de volaille<br />
100 ml (1/2 tasse) de crème à cuisson<br />
15 ml (1 c. à soupe) de beurre Poivre noir frais moulu<br />
<br />
Pour la purée de haricots noirs, dans une casserole, combinez les haricots noirs égouttés, le consommé et la crème froide, puis démarrez la cuisson à feu doux. À mi-‐ cuisson, salez et ajoutez le beurre. Lorsque les haricots sont cuits, passez le tout au mélangeur pour obtenir une mousseline onctueuse. Poivrez au moulin.<br />
<br />
Dans un bol, mélangez tous les ingrédients du tartare, sauf les tortillas.<br />
<br />
Dressez le tartare de tomate sur le bord de l’assiette, décorez avec une trainée de purée de haricots noirs, puis finissez avec un filet d’huile d’olive et les filaments de tortillas.<br />
<br />
<br />
<b>Roulade de veau de lait à la tomate Beef et fromage mozzarella, sauce vierge à la tomate et à l’olive </b>4 personnes <br />
<br />
8 tranches de pancetta<br />
8 picattas de veau (préparées par votre boucher)<br />
4 tomates confites<br />
4 feuilles de basilic<br />
4 tranches de mozzarella<br />
Beurre<br />
Huile d'olive</div>
<div>
Sauce vierge à la tomate et à l’olive</div>
<div>
3 tomates, épépinées et coupées en cubes </div>
<div>
30 ml (2 c. à soupe) d’olives noires, coupées en cubes<br />
Le jus d'un citron<br />
200 ml (3/4 tasse) d’huile d’olive<br />
1 feuille de coriandre, hachée<br />
15 ml (1 c. à soupe) d’échalote grise, hachée<br />
Pesto (facultatif)<br />
Sel et poivre, au goût<br />
<br />
Pour la sauce, mélangez le tout sans cuisson.<br />
<br />
Pour la roulade, sur une planche, déposez les tranches de pancetta, puis recouvrez des tranches de veau. Salez et poivrez. Ajoutez la tomate confite, une feuille de basilic et une tranche de mozzarella. Roulez.<br />
<br />
Dans une poêle à feu moyen, chauffez une noix de beurre avec un filet d’huile d’olive. Saisissez les roulades sur tous les côtés, en arrosant avec le jus de cuisson, environ 7 minutes.<br />
<br />
Servez avec la sauce vierge et des tomates confites, accompagné d'un risotto, si désiré.<br />
<br />
<b><br /></b></div>
<div>
<b>Tomates confites</b><br />
<br />
Tomates<br />
Gros sel<br />
Quelques feuilles de thym frais<br />
Huile d'olive<br />
Poivre noir frais moulu<br />
<br />
Préchauffez le four à 80 °C (175 °F). <br />
<br />
Coupez les tomates en 4, épépinez et égouttez. <br />
<br />
Sur une petite plaque de cuisson, étendez un lit de gros sel. Déposez les quartiers de tomates, puis garnissez de thym frais et d'un filet d’huile d’olive. Poivrez. <br />
<br />
Enfournez 2 h. <br />
<br />
<b><br /></b></div>
<div>
<b>Granité à la tomate et sa gelée</b> <br />
4 personnes<br />
<br />
Granité <br />
<br />
500 ml (2 tasses) d’eau<br />
60 ml (1/4 tasse) de sucre<br />
1 filet de jus de citron<br />
15 ml (1 c. à soupe) d’absinthe<br />
12 tomates raisins, sans la peau</div>
<div>
Passez le tout au mélangeur, puis déposez dans un plat allant au congélateur pendant 3 h environ. Toutes les 30 minutes, grattez la préparation avec une fourchette pour obtenir une texture de granité.<br />
<br />
Gelée de tomate <br />
<br />
12 tomates<br />
200 ml (3/4 tasse) de fond de volaille<br />
1 feuille de gélatine<br />
2 feuilles de basilic frais<br />
4 feuilles de basilic frais, frites à l'huile végétale<br />
<br />
Trempez la feuille de gélatine dans un bol d'eau froide pour la faire ramollir. <br />
<br />
Égouttez la feuille sur un linge. <br />
<br />
Dans une casserole, faites chauffer le fond de volaille. Incorporez la gélatine en mélangeant bien et laissez refroidir. Ajoutez les tomates et le basilic frais. Passez le tout au mélangeur. Dans des verres, versez le mélange et réfrigérez quelques minutes, le temps que la gelée prenne. <br />
<br />
Au moment de servir, déposez le granité sur la gelée et garnir de basilic frit. <br />
<br />
DESSERTS <br />
<br />
<b>Crème brûlée à la tomate </b></div>
<div>
125 ml (1/2 tasse) de purée de tomate maison ou en conserve<br />
250 ml (1 tasse) de crème 35 %<br />
8 jaunes d'œufs<br />
Sucre<br />
80 g (2 3/4 oz) chocolat blanc, fondu<br />
<br />
Dans une casserole, faites chauffer ensemble la purée de tomate et la crème. <br />
<br />
Entretemps, dans un bol, battez ensemble le sucre et les jaunes d'œufs jusqu'à ce qu'ils blanchissent. <br />
<br />
Versez le chocolat fondu dans le mélange de tomate. Retirez du feu et incorporez le mélange d'œufs jusqu'à consistance homogène. Réfrigérez 1 h pour refroidir, en écumant au besoin.<br />
<br />
Préchauffez le four à 120 °C (250 °F). Remplissez vos moules à crème brulée du mélange refroidi et faites cuire au four de 35 à 40 minutes. <br />
<br />
Refroidissez et dégustez. </div>
<div>
<br />
<br />
<b>Gâteaux de voyage à la tomate confite gâteaux</b> <br />
<br />
150 ml (2/3 tasse) de sucre roux<br />
45 ml (3 c. à soupe) de beurre non salé<br />
125 ml (1/2 tasse) d'œufs<br />
90 ml (1/3 tasse) de pâte de tomate<br />
350 ml (1 1/2 tasse) de farine de riz<br />
1 ml (1/4 c. à thé) de poudre à pâte<br />
125 ml (1/2 tasse) de tomates confites, coupées en lamelles<br />
<br />
Préchauffez le four à 175 °C (350 °F). <br />
<br />
Dans un bol, battez ensemble le sucre et le beurre jusqu'à ce qu'ils blanchissent. Ajoutez les œufs et faites monter au fouet ou à la mixette. <br />
<br />
Incorporez la pâte de tomate et battez jusqu'à consistance d'une pâte homogène. <br />
<br />
Tamisez la farine avec le poudre à pâte. Incorporez petit à petit à la pâte. AAjoutez les tomates confites et versez dans des petits moules à muffins. <br />
<br />
Enfournez de 8 à 10 minutes. </div>
<div>
<br />
<br />
<b>Macarons de tomates </b><br />
<br />
Coques à l'amande<br />
1 L (4 tasses) de poudre d'amande<br />
1,25 L (5 1/8 tasses) de sucre glace<br />
300 ml (1 1/4 tasse) de blancs d'œufs<br />
150 ml (2/3 tasse) de sucre en poudre<br />
Quelques gouttes de colorant rouge<br />
<br />
Crémeux de tomate (garniture) <br />
<br />
300 ml (1 1/4 tasse) de purée de tomate<br />
250 ml (1 tasse) de purée de framboise<br />
200 ml (3/4 tasse) de jaunes d'œufs<br />
4 œufs moyens <br />
200 ml (3/4 tasse) de sucre<br />
125 ml (1/2 tasse) de fécule de maïs (ou poudre à crème)<br />
300 ml (1 1/4 tasse) de beurre, battu en pommade (mou)<br />
<br />
Émulsion de tomates cerises </div>
<div>
250 ml (1 tasse) de purée de tomate<br />
60 ml (1/4 tasse) de purée de fraise<br />
60 ml (1/4 tasse) de sucre<br />
3 feuilles de gélatine<br />
<br />
Pour les coques, préchauffez le four. Faites-‐y réchauffer votre poudre d'amande. Dans un bol, combinez la poudre d'amande et le sucre glace. Incorporez la moitié des blancs d'œufs et mélangez jusqu’à l'obtention d’une pâte homogène.<br />
<br />
Dans un autre bol, à l'aide d'une mixette, faites monter le reste des blancs d'œufs et le sucre en pics fermes. À l'aide d'une spatule, incorporez-‐les délicatement au mélange d'amande. <br />
<br />
À l'aide d'une poche à pâtisserie, dressez la pâte en forme de macarons sur une plaque de cuisson tapissée de papier parchemin. Laissez reposer 2 h. <br />
<br />
Préchauffez le four à 175 °C (350 °F). Enfournez les macarons de 8 à 10 minutes, puis retirez et laissez refroidir. <br />
<br />
Pour le crémeux, dans une casserole, combinez la purée de tomate et la purée de framboise. Amenez à ébullition en mélangeant régulièrement. <br />
<br />
Entretemps, dans un bol, battez les jaunes d'œufs, les œufs entiers et le sucre. Incorporez la fécule. Hors du feu, versez vos purées sur les œufs et remettez le tout à bouillir en remuant constamment. Retirez à nouveau du feu pour y incorporer le beurre mou et réfrigérez le tout.<br />
<br />
Une fois le crémeux bien froid, fouettez pour le relisser et, à l'aide d'une poche à pâtisserie, garnissez vos coques. Collez 2 coques ensemble pour former les macarons.<br />
<br />
Pour l'émulsion, mettez-‐les feuilles de gélatine à tremper dans de l’eau froide et laissez gonfler pendant 10 bonnes minutes. </div>
<div>
<br />
Entretemps, dans une casserole à feu doux, combinez tous les autres ingrédients pour faire dissoudre le sucre. Essorez la gélatine, faites-‐la fondre au micro-‐ondes, puis incorporez au mélange de tomate-‐fraise. Laissez refroidir.<br />
<br />
Faites mousser le mélange refroidi, à l'aide d'un siphon ou d'un mixeur électrique. À la cuillère, dressez l'émulsion en petits monticules dans l'assiette pour accompagner les macarons.<br />
<br />
<b>Lollipop de tomates</b> <br />
<br />
Vinaigre blanc<br />
225 g (8 oz) de tomates cerises<br />
250 g (8 3/4 oz) dudge vanille/fondant<br />
355 ml (1 1/2 tasse) de sucre<br />
125 ml (1/2 tasse) de glucose<br />
Quelques gouttes de vanille<br />
<br />
Dans une casserole, faites en sirop en chauffant doucement 200 ml (3/4 tasse) d'eau, 95 ml (1/3 tasse) de sucre, 60 ml (1/4 tasse) de marsala et la vanille. Faites refroidir. <br />
<br />
Dans un bol, combinez les tomates et le sirop, puis faites tremper 24 h. Le lendemain, mettez les tomates à égoutter. <br />
<br />
Piquez chaque tomate avec un bâton à lollipop et les trempez dans le chocolat fondu, puis un caramel clair. Il ne reste plus qu’à déguster !</div>
Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-55896469963611464442012-11-30T21:28:00.000-05:002013-03-06T16:35:16.508-05:00Les recettes Savoura de Louis-François MarcotteKEBABS DE CREVETTES AVEC SAUCE COCKTAIL AU POIVRE LONG TOMATES COCKTAIL<br />
<br />
pour 4 personnes<br />
<div>
<br />
Sauce cocktail au poivre long<br />
<br />
12 tomates cocktail, coupées en 2<br />
<div>
2 gousses d’ail non pelées<br />
1 grosse échalote grise, émincée<br />
5 ml (1 c. à thé) de sucre<br />
45 ml (3 c. à soupe) d'huile d'olive Quelques gouttes de sauce Worcestershire <br />
7 ml (1/2 c. à soupe) de raifort frais, râpé Zeste et jus de citron <br />
Une pincée de poivre long, moulu Sel et sauce Tabasco, au goût <br />
<br />
Kebabs de crevettes <br />
<br />
12 crevettes 21/25 crues, décortiquées et déveinées (avec la queue) <br />
3 branches de thym frais, effeuillées<br />
80 ml (1/3 tasse) d’huile d’olive<br />
Sel de Maldon et poivre long moulu, au goût<br />
<br />
Matériel : <br />
<br />
4 bâtonnets de bois de 15 cm (6 po) (prétrempés 1 h dans l'eau) <br />
4 verres à shooter<br />
<br />
Pour la sauce cocktail, préchauffez le four à 165 °C (325 °F). Sur une plaque de cuisson, déposez les tomates, les gousses d’ail et l’échalote. Saupoudrez de sucre, salez et poivrez, puis arrosez d’huile d’olive. Enfournez 2 h 30 ou jusqu’à ce que les tomates soient bien confites. <br />
<br />
Au terme de la cuisson, comprimez les gousses d'ail pour récupérer la chair et versez avec les tomates confites dans un bol cylindrique. À l’aide d’un pied-‐mélangeur, broyez tout en versant lentement l’huile d’olive restante, jusqu’à l’obtention d’une purée grossière. Ajoutez les autres ingrédients et rectifiez l'assaisonnement au goût.<br />
<br />
Pour les kebabs, saupoudrez les crevettes de poivre long. Déposez dans un sac de plastique refermable. Ajoutez l’huile d’olive et le thym (en réserver un peu pour la garniture), puis faites mariner au réfrigérateur pendant 8 h.<br />
<br />
Préchauffez le gril du barbecue à feu vif.<br />
<br />
Égouttez les crevettes, salez et enfilez sur les bâtons en commençant par la queue. Déposez sur le barbecue à chaleur directe et grillez 1 minute de chaque côté.<br />
<br />
Déposez un peu de sauce cocktail au fond des verres à shooter et ajoutez les kebabs. Arrosez d’un filet <br />
d’huile d’olive, parsemez de sel Maldon et de thym, puis servez.<br />
<br />
<br />
BRUSCHETTA DE TOMATES ÉCLATÉES ET GRENADE SUR CHÈVRE FRAIS TOMATES GRAPPES <br />
<br />
pour 4 personnes<br />
<br />
Salade de tomates éclatées et grenade<br />
<br />
12 tomates cerise sur grappe<br />
1 gousse d’ail, émincée finement<br />
Origan frais, effeuillé Thym frais, effeuillé<br />
Une pincée de piment d’Espelette<br />
Huile d’olive<br />
Grains de ¼ de grenade<br />
1 échalote grise, finement émincée (à la mandoline si possible) Zestes de citron<br />
Ciboulette fraîche, ciselée<br />
Sel et poivre du moulin<br />
<br />
Bruschetta<br />
<br />
12 croûtons grillés à l’huile d’olive<br />
80 ml (1/3 tasse) de fromage de chèvre frais<br />
Zeste de citron Ciboulette ciselée Poivre du moulin<br />
<br />
Pour la salade, préchauffez le four à 150 °F (300 °F). <br />
<br />
Sur une plaque de cuisson, combinez les tomates et l’ail, puis parsemez des herbes (réservez un peu d'origan) et du piment d’Espelette. Versez un filet d’huile d’olive et enfournez 2 h 30. <br />
<br />
Dans un bol, combinez tous avec le reste des ingrédients (incluant l'origan réservé) et mélangez. Tartinez chaque croûton de chèvre et garnissez de zeste et de ciboulette. Répartissez la salade sur les croûtons et servez sans tarder. <br />
<br />
<br />
PANNACOTTA SALÉE AUX HERBES AVEC TOMATES MARINÉES TOMATES CERISES<br />
<br />
pour 4 personnes<br />
<br />
Pannacotta salée aux herbes<br />
<br />
1/2 sachet de gélatine neutre (ou 2 feuilles)<br />
180 ml (3/4 tasse) de crème 15 % champêtre<br />
180 ml (3/4 tasse) de fromage frais blanc<br />
Zeste d’un citron lavé<br />
5 feuilles de basilic, ciselées<br />
15 ml (1 c. à soupe) de ciboulette, ciselée<br />
Sel et poivre du moulin<br />
<br />
Tomates marinées<br />
<br />
12 tomates cerise, émondées<br />
125 ml (1/2 tasse) d’eau<br />
60 ml (1/4 tasse) de sucre<br />
80 ml (1/3 tasse) de vinaigre blanc<br />
5 ml (1 c. à thé) de gros sel<br />
1 bâton de cannelle<br />
4 grains de poivre noir<br />
1 anis étoilé<br />
3 ml (½ c. à thé) de graines de coriandre</div>
<div>
Matériel :<br />
4 petites verrines<br />
<br />
Pour la pannacotta, faites gonfler la gélatine dans un peu d’eau froide.<br />
<br />
Dans une casserole, faites chauffer doucement la crème. Ajoutez la gélatine gonflée et mélangez jusqu’à ce qu’elle soit dissoute. Éteignez le feu. Versez le fromage blanc, les zestes de citron et les herbes, puis mélangez.<br />
<br />
Dans le fond des 4 verrines, coulez la pannacotta et réfrigérez au moins 4 h.<br />
<br />
Pour les tomates marinées, à l’aide d’un pic, transpercez la chair des tomates une fois. Déposez les tomates dans un bocal. <br />
<br />
Dans une petite casserole, faites bouillir ensemble l’eau, le sucre, le vinaigre, le gros sel et les aromates. Laissez infuser pendant 20 minutes à faibles mijotements. Versez le liquide encore chaud sur les tomates. Laissez refroidir complètement avant de refermer les bocaux. <br />
<br />
Servez les pannacottas bien prises, garnies d'une tomate cerise avec un peu de marinade.</div>
</div>
Weekend Bloghttp://www.blogger.com/profile/13677951467829326542noreply@blogger.com0tag:blogger.com,1999:blog-7870433473985194573.post-75350306748300838202012-11-30T13:00:00.000-05:002013-03-06T16:35:30.274-05:00Tomate Savoura<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_CUFMgVOFG40VgRS9pXgVxzOCxCR0ApMS7YJHsFGjb5ZXa4gIF-_6HF3QhUWA7e27II8O8xeMgWbj59gSn7fxfP8lVAJtymV25hqbjVaovPE3c_2b_upGPrb4vN2FokX6VULGHt5ukrzu/s1600/IMG_4631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_CUFMgVOFG40VgRS9pXgVxzOCxCR0ApMS7YJHsFGjb5ZXa4gIF-_6HF3QhUWA7e27II8O8xeMgWbj59gSn7fxfP8lVAJtymV25hqbjVaovPE3c_2b_upGPrb4vN2FokX6VULGHt5ukrzu/s400/IMG_4631.JPG" width="400" /></a></div>
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<a href="http://www.savoura.com/fr#varietes" target="_blank">Savoura</a> lançait sa nouvelle collection 2013 au <a href="http://www.ritzmontreal.com/default-fr.html" target="_blank">Ritz</a> hier. Non, Savoura ne fait pas dans la mode, mais bien dans les tomates. Et ils n'ont rien à envier aux Dior de ce monde, leur collection est aussi colorée et bien plus savoureuse que celles des défilés de Paris!<br />
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La petite nouvelle de la collection, la Raisin, était à l'honneur. De forme allongée, avec une belle couleur vive, une texture croquante et un goût frais très sucré, elle se mange comme des bonbons!<br />
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Les tomates Savoura ont un avantage canon sur les autres: poussant en serres dans la région de Portneuf, les septs variétés de tomates arrivent dans les épiceries moins de 48h après la cueillette. Elles sont muries sur le plant plutôt que dans un camion traversant les États-Unis, et ça se goûte.<br />
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Les Chef Louis-François Marcotte et Lévesque étaient de la partie pour préparer un menu qui mettait en valeur les vedettes de la soirée.<!--EndFragment--><br />
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Les recettes suivent dans les prochains billets. Essayez particulièrement les desserts! Surprenant et délicieux. <br />
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