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January 2009
Happy New Year from all of us at Cuisine & Passion!
 On behalf of our children, Julien-Marc and Maurissa, and our staff, Trinh, Emily, Denise and Madi, we'd like to thank you for your patronage over the past year and wish you the very best in 2009. Bonne année!
Chefs Marc Miron
and Chantal Gagné
PHOTO: (l to r, back row) Trinh, Emily, Denise, Julien-Marc, Marc (l to r, front row) Madi, Chantal
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Tip of the month: Superior searing
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by Chef
Marc Miron
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When you're hot you're hot!
 When searing meats or fish, be sure you lower the food into hot oil. Test the temperature by touching the oil with part of the meat or fish. Finish laying it in only if the meat sizzles.
To be sure the oil stays hot, lay each piece individually and in different spots around the pan. It you add all the meat or fish at once, it will cool the pan and tend to boil, rather than sear, the food.
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A holiday feast all year long
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Apparently, you like tourtière
 "We had no idea how popular they would be," said Chef Chantal when asked about the decision to make traditional tourtiere available this holiday season. Before the flour dust settled, almost 300 of the beef, veal and pork pies had gone out the door. That's more than 130 kilograms of meat!
Here's the good news... Once Chantal gets the feelings back in her arms--yes, she hand-rolled every pie crust--tourtière will be available all year long.
Haven't had one yet? Why not resolve to try one in the new year?
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Special menu for your New Year's gathering
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No muss, no fuss, just great food to share with friends!
 Want to put on an amazing New Year's spread but don't have time to cook?
Chefs Marc and Chantal have put together a wonderful three-course meal that will be fully prepared and ready for pick-up December 31. And all for just $44.90 per person.
It starts with Chef Marc's award-winning crab cakes with rémoulade (a classic French sauce made with mayonnaise, mustard, capers, chopped gherkins, herbs and anchovies).
The main course consists of grilled venison medallions with roasted potatoes and asparagus. Finish the meal with a beautifully prepared chocolate mousse served with strawberries covered with Cuisine & Passion's signature balsamic glaze.
Orders must be in by December 29. Your best bet is to send Chef Marc your order by email. Or, you can call 613-845-1090 on December 29 to place your order.
Don't miss out-order now!
Wine recommendations:
GRANT BURGE MIAMBA SHIRAZ 2006
Australia | Grant Burge Wines Pty Ltd
VINTAGES
725127 | 750 mL
| $ 23.95
This opulent wine is dark red in colour with purple hues. The nose
exhibits dense and rich fruit with blackberry, plum and cherry aromas.
The palate is full and luscious with black cherry, raspberries and
velvety chocolate flavours enhanced by toasty vanillin oak and grainy
tannins. A wine with excellent weight, texture and persistence of
flavour; drinking well now, and has a cellaring potential of ten years.
LIBERTY SCHOOL CABERNET SAUVIGNON (V)
VINTAGES 738823 |
750 mL | $ 17.95
California | Treana/Liberty School
The 2006 Cabernet Sauvignon is full, succulent, very generous and
beautifully structured with a fresh black and red berry nose with ripe
berry notes, a touch of pepper, medium bodied with excellent intensity
and balance, easy drinking and an excellent value.
Both wines are available at the LCBO's Vintages.
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Best wishes from Hawaii
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Chef Graham Quayle credits Chef Marc
The teachings and expertise of Marc Miron were an invaluable asset to my success as an Executive Chef with the Four Seasons; his passion for working with fresh, local and only the highest quality of ingredients set the standard for many who followed his path.In fact, Marc Miron's knowledge and skills were the building blocks for many chefs in the past 20 years--with sourcing products from local farmers and growers he set the standard for many chefs leading us to such trends as "The 100-Mile Diet" and "Eat Local."Executive Chef Graham Quayle (ret'd)
Pahu i`a Restaurant
Four Seasons Hualalai
at Historic Ka'upulehu
Hawaii, USA
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Featured products: Caramel popcorn
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Treats for the New Year!
Quite a number of our customers are now familiar with Chef Chantal's Christmas Caramel Popcorn--it was handed out to many of our online subscribers leading up to Christmas.
In fact, it was so popular, we've decided to make it available for purchase in the store. So, the next time you and your significant other plan to stay home to watch a movie and eat popcorn, bring home popcorn that rocks!
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Featured recipe
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by Chef
Marc Miron
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| Two great salads for a New Year's Eve get-together
 Friends, family and great food, a threesome that's hard to beat. If you are hosting a New Year's Eve soirée and want to expand your offering to include a couple of easy-to-prepare but oh-so-delicious salads, here you go!
Each salad below serves four but can be doubled, tripled, quadrupled--whatever you need to accommodate your guests.
Goat Cheese Fritters with Roasted Peppers and Mixed Greens
(Serves four people)
8 ounces goat cheese
2 ounces ricotta cheese
1 tbsp. chives
1 tbsp. parsley
1 tbsp. canola oil
1 roasted red bell pepper
flour
eggs
breadcrumbs
DIRECTIONS
1. Combine cheeses and herbs and form into small balls. Freeze to firm them up.
2. Bread the cheese balls in flour, then egg, then bread crumbs.
3. Fry in oil until golden brown and set aside
4. Arrange three cheese balls with slices of roasted peppers and mixed greens on each plate.
7. Serve with Italian dressing and enjoy!
Chantal's Bread and Tomato Salad
(Serves four people)
1 day-old baguette, cut in 2 cm cubes
4 vine-ripened tomatoes
1/2 medium-sized red onion
1/2 bunch of Italian (flat) parsley
4-6 tsp. olive oil
salt and pepper to taste
2 tbsp. balsamic glaze (available at Cuisine & Passion)
DIRECTIONS
1. In a non-stick pan, fry bread cubes over medium heat in olive oil until the cubes are golden brown. Place in a bowl to cool to room temperature.
2. Once the bread has cooled, add tomatoes, onion and parsley.
3. Correct the seasoning and drizzle with balsamic glaze.
4. Serve immediately. (This salad can be prepared in advance but for the best results, drizzle the balsamic glaze just before serving.)
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A great gift any time!
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Available in any amount, a gift certificate from Cuisine & Passion is a great way to celebrate a birthday, anniversary or any special event.
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!
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