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February 2009
TIP OF THE MONTH
Growing your own garlic--by accident
 July and August is harvest time for the "stinking rose." While it generally keeps well, it will start to germinate while stored, developing a small, bitter-tasting green bud inside the cloves.
Before you smash or slice your garlic cloves, cut them in half. If there is a green bud inside the clove, just discard it. The rest of the clove is still good to use.
Extra tip for garlic lovers: The Perth Garlic Festival will be held August 8 and 9 this year. Support local producers!
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Valentine's Day menu
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Impress your sweetheart this Valentine's Day
It seems like only yesterday. Just the two of you staring across the table at each other, sharing a carefully chosen bottle of wine and an unforgettable dinner by candlelight...
Here's your chance to relive that special night. Enjoy a four-course meal for two by simply choosing the main course. Everything else is included.
OPTION #1 ($46 per person)
Grilled beef entrecote
(extra-thick New York cut)
for two with aphrodisiac butter
OPTION #2 ($48 per person)
Oven-roasted rack of lamb
for two with a Provençal crust
Included in the price, each person will also receive:
APPETIZERS
Cured Atlantic Salmon dressed with dill, caper and potato salad
PLUS
Stuffed quail on balsamic lentil salad
SIDES
Potato and herbs galette
PLUS
Seasonal vegetable medley
DESSERT
Strawberry s'more tarts
Recommended wines available at the LCBO
For the grilled beef entrecote...
CHÂTEAU DES CHARMES ST. DAVIDS BENCH VINEYARD CABERNET SAUVIGNON 2005 | VINTAGES 935957 | 750 mL bottle | $ 25.95
This complex, full-bodied Cabernet Sauvignon is packed with luscious cassis and blackberry, accented by subtle herbal notes. Cellar it for up to a decade, or enjoy now with roast beef and herbed root vegetables.
For the oven-roasted rack of lamb...
HEWITSON NED & HENRY'S SHIRAZ 2006
VINTAGES 54221 | 750 mL bottle | $ 22.85
This entry-point, medium-bodied wine has fresh plum, black cherry and blackberry fruit flavours, polished tannins and subtle oak; impressive length and balance.
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Best wishes from Down Under
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| A note from Australia's leading purveyor of fine foods
Marc, I just wanted to wish you the best in your new venture in Canada.
One of the things I've always appreciated about you is your attention to detail and your commitment to producing only the finest quality foods, something we strive for every day here at Simon Johnson Foods.
We miss you, Chef. All the best.
Simon Johnson
Simon Johnson Quality Foods, the leading
provider of Australia's finest range of
imported and home-grown quality food.
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Featured product: Rhubarb Ginger Jam
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And now for something just a little bit different
As you surely know by now, we like to change things up here at Cuisine & Passion--add our own little twist, so to speak. Nowhere is that more evident than in our selection of jams and spreads.
This week's feature product is Rhubarb Ginger Jam, a beautiful combination of tastes that goes equally well as a side with cheese or as a spread on your morning toast. Or, try it as a condiment with roasted or barbequed beef of pork. If this doesn't shake off those winter blues, we're not sure what will!
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Green isn't just our favourite colour
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What goes around, comes around
As you may be aware, our family has had the opportunity over the past two decades to spend considerable time in far-flung places from the Far East to the Caribbean to the land Down Under. We have seen, first hand, the impact that our North American throwaway culture has had on life around the globe.
That's why, as just one example, all of out take-out containers are reusable (for home use) and 100% recyclable.
There are other chances to "think green," as well. While you can't bring in your own containers for safety reasons, we do encourage you, where possible, to bring in your own reusable bags. After all, this planet is our house. And it's not like we can move. At least, not yet.
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Your privacy is important to us
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Our privacy policy is simple, but effective
 We are just as concerned about your privacy as we are our own. That's why our privacy policy is short, pointed and effective:
We will not share your information with anyone. Ever.
Just so you know.
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Weekly tastings underway
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Drop by for a little taste of heaven
If you've been into the shop, you know that Chef Marc has a taste for the extraordinary. For example, instead of cranberry sauce, why not Cranberry Ketchup? Instead of a simple balsamic vinegar, why not Balsamic Glaze? (Both of these products are available at the store, by the way.)
At this week's tasting, Denise will be on hand to introduce you to something you may not have had before: Banana Cinnamon Jam. Drop by and try some this Saturday, January 30 starting at 11:00 a.m.
She will be serving it on the cutest little sample pancakes...
Then, on Saturday, February 7 at 11:00 a.m.--just one week before Valentine's Day--a representative from Kathleen's Kitchen's will, once again, be serving up samples of some of the finest truffles you'll find anywhere!
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Featured recipe: Crème brûlée
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by Chef
Marc Miron
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| Rich? Maybe. Tasty? You bet!
 Who doesn't love a freshly glazed crème brûlée
after dinner? Around here, it's one of our favourite desserts. And it's a lot easier to make than you might think.
To impress your friends, tell them you cooked them is a bain Marie (no need to tell them this is simply a pan filled with water!).
Crème brûlée
(Serves eight)
1 quart heavy cream
1 vanilla bean
6 egg yolks
1/4 cup brown sugar
DIRECTIONS
1. Pour the cream into a good-sized sauce pan.
2. Slice the vanilla bean down the middle, scrape our the seeds (and paste) inside and put the paste and seeds in the cream.
3. Warm the mixture over medium-high heat until small bubbles appear along the edges of the pan. DO NOT BOIL.
4. Place egg yolks in a separate bowl and very gradually beat in the sugar.
5. Add the warmed cream to the egg-yolk mixture and mix well.
6. Drain the mixture through a fine sieve to remove the vanilla bits and pour into individual 1/2-cup ramekins (small, oven-safe cooking dishes).
7. Place the ramekins in cake pans and place them in the oven. Fill the pans with water so the ramekins are submerged to about the halfway mark.
8. Cook at 300F for 30 minutes. Let cool for at least 30 minutes. Before serving, spread brown sugar over each dish and broil for 10-15 seconds to caramelize the sugar.
9. Enjoy!
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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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