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by Chef
Marc Miron
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December 2008
TIP OF THE MONTH:
If life hands you lemons... squeeze them!
 If you need just a little lemon or lime juice, rather than cutting a whole fruit in half and squeezing it, just cut a piece off the side of the fruit and squeeze that. You get all the juice you need without the seeds.
Whole lemons and limes can be left out at room temperature but they will last longer if you wrap them in a plastic bag and store them in the refrigerator's vegetable
drawer.
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For entertaining or a family meal...
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by Chef
Marc Miron
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...we have you covered this holiday season!
 Quite apart from the Christmas-dinner items we are preparing for pick-up December 24--call us at 613-845-1090 for more details about ordering--we will also be featuring an extensive array of special holiday items all month long.
Why not try dishes such as Traditional Tourtière (with pork, veal and beef), Tourtière du Lac St-Jean (chicken, beef, venison and duck) or creton served in its own ceramic dish?
Also on the menu will be everything you need to entertain including, but not limited to
- sandwich and wrap platters--we'll bet you haven't seen them like this before!
- antipasto selections
- marinated peppers
- artichoke salad
- marinated seafood; and
- a great selection of dips and sauces.
You can also order our VIP Cookie Box that contains a selection of "Christmas Jewels."
Why not drop by to have a look? See you soon!
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Thanks to everyone who voted
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We can hardly wait until next year!
 What a terrific evening! And we have you--our loyal customers and friends--to thank.
The People's Choice Business Awards gala was held November 19th and it was a great opportunity to go out and celebrate with our friends and neighbours in the Orléans business community.
Thanks, as well, to the Orléans Chamber of Commerce and all the sponsors. Although we didn't take home the hardware, we were quite pleased that despite being open for less than a year, we were finalists in two categories: Best Businessperson and Best New Business of the Year.
We promise to work even harder this year--who knows what will happen in 2009!
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Best wishes from Brookstreet Hotel chef
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Chef Michael Blackie welcomes a culinary "powerhouse"
Having worked in Bali, Indonesia, for a year, the one person who had a profound impact in shaping and developing the culinary scene there was Marc. His charisma and style set standards that kept all the chefs on the island on their toes. About a year ago, I met Marc again here in my kitchen and was thrilled to have a powerhouse in our city. I am delighted to see he has decided to carve out a spot for himself here in Ottawa. I know his success will go far in shaping the culinary scene and hospitality of our nation's capital.It's "brill" to have you as a fellow culinary cohort here in Ottawa, Marc. Let's kick some butt!Executive Chef Michael Blackie
Perspectives Restaurant, Brookstreet Hotel
Ottawa, CANADA
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Featured products: Holiday condiments
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Tired of the traditional?
If you know Chef Marc Miron, you know he loves nothing better than to offer products that are special, maybe even a bit out of the ordinary.
Take his line of condiments, for example. Want to liven up your beef or pork? Try a little Fruit Ketchup. How about Cranberry Ketchup with your ham or chicken? Or Roasted Tomato Jam with your tourtiere? These featured products--even the tourtiere!--are all made in-house and available only from Chefs Chantal and Marc at Cuisine & Passion. Sample tastes are always available!
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Featured recipe
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by Chef
Marc Miron
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| Marc's Fruit 'n Nut Stuffing
 A holiday favourite around the Miron household, this stuffing has a sourdough base and features cranberries, orange pieces and the delicate, subtle flavour of chopped pistachio nuts.
While many people cook the stuffing inside the bird, I recommend a safer practice to ensure both the bird and the stuffing cook properly: cook the stuffing separately in a covered Pyrex-type dish or a cake tin covered with aluminum foil.
Ingredients
(Makes five cups)
2 tbsp. butter
1 small onion, diced
2 sticks of celery, diced
10 slices of sourdough bread, chopped into ½-inch pieces
1 cup dried cranberries
1 orange, split into segments
zest from one orange
½ cup pistachio nuts, chopped
2 cups chicken stock
salt and pepper to taste
DIRECTIONS
1. Pre-heat oven to 400 degrees F.
2. In a frying pan on medium-high heat, sauté the onion and celery in the butter and set aside.
3. In a large bowl, mix the bread, cranberry, orange segments, orange zest and pistachio nuts.
4. Add the cooked onion and celery to the bread, fruit and nut mixture and season with salt and pepper.
5. Mix in chicken stock.
6. Pack stuffing tightly in a Pyrex-type dish or a cake tin covered with aluminum foil. Bake for 30-45 minutes at 400F.
7. Enjoy!
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Baskets, baskets, everywhere baskets!
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Give a special gift this holiday season
 If you've been into the store recently, you know we've been putting baskets together in preparation for the holiday season. We want you to know, however, if you have something special in mind, we're sure we can accommodate you.
How about a food basket of jams, jellies, sauces and dips? Or a cooking-themed basket that includes kitchen utensils as well as specialty food items? Including chocolates is always fun, too.
Even if you don't need a gift basket, we invite you to drop by even if only to say hello. We'd love to show you around.
In closing, we want to say thank you for your support and once again assure you we will never take it for granted.
Until next time...
La bonne cuisine, de bons amis!
Chefs Marc Miron and Chantal Gagne
Cuisine & Passion
2297 St. Joseph Blvd.
Orléans, ON K1C 1E7
613-845-1090
www.cuisinepassion.ca
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Give a gift of
extraordinary cuisine!
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Give the gift of fine food this holiday season--our gift certificates make perfect stocking stuffers. Available in any amount, it's a great way to say Happy Holidays!
Call us at 613-845-1090 today for more information.
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Visit us today at 2297 St. Joseph Blvd. in Orléans and we will help you make that certain someone feel extra special this holiday season!
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