News from Cuisine & Passion

April 2009

The rumours continue...

Last month we mentioned there was some construction activity in the vacant retail space beside our shop at 2297 St. Joseph Blvd. Well, it hasn't slowed down any.

Other strange happenings? Designers, engineers and kitchen-equipment salespeople keep dropping by our shop asking us to sign papers, "contracts" I think they've called them.

We're not sure, but it certainly appears there is a major announcement in the works.

Stay tuned...

Anniversary sale--save 50% on all china and dinnerware

Available only while supplies last!

Remember we told you about the trip Chef Marc took to the Canadian Gift and Tableware Association trade show in late January? Well, he came back with lots of ideas for new products. Now, he needs the room to show them.

As we celebrate our first anniversary in April, we thought there was no better time than now to have our first-ever sale. All china and tableware--with the exception of the Peugeot salt and pepper mills and Viking products--will be reduced by 50% starting April 1 (no joke!). Don't wait or it will all be gone!

Tip of the month

Purée for purists

To ensure a smooth purée, make sure the food is as hot as possible when you blend it. If the liquid or vegetables have cooled, you will have a rougher texture--you may even have lumps.

Special Easter dinner

Let us do the cooking for this very special meal

A special day means a special dinner here at Cuisine & Passion. We will be preparing multi-course meals that can be pre-ordered and then picked up on Saturday, April 11, the day before Easter.

The dinner starts with an appetizer of curry cauliflower soup with garlic and herb pita croutons. The main course is mustard and maple-glazed ham with roasted shallots and mashed potatoes served with a medley of seasonal vegetables.

Assuming you still have room, dessert is a slice of traditional chocolate cake. For just $21.00 per person, you can save time and eat well. And we would love to make it happen! Call 613-845-1090 or email us at miron.marc@gmail.com.com now to place your order.

(Here's the full menu, including some great red- and white-wine recommendations.)

Best wishes from one of Australia's top chefs

Dear Chef Marc,

I was happy to hear that you have opened your gourmet food shop in your home country of Canada. With your talents and passion for fine food, I know you will do as well there as you did here in Australia.

Please accept my best wishes for every success.

Chef Tetsuya Wakuda
Executive Chef and Owner
Tetsuya's Restaurant
www.tetsuyas.com
Sydney, Australia

Featured product: Tre Fratello Goat-Cheese Ash Log

Quebec cheeses are now among the best in the world

From the renowned Woolwich Dairy (Princeville, Quebec) selection of cheeses, the Tre Fratello Goat-Cheese Ash Log offers a rich and creamy taste, one that complements its artisanal roots.

This surface-ripened aged cheese is ivory in color with a velvety bloom rind and carries a delicate, earthy aroma. Infused and coated with a flavourful and traditional grey and black vegetable ash, you can enjoy it on an elegant platter, in a salad or in a variety of recipes.

Want to really impress your guests? Serve thin slices of Tre Fratello cheese on our freshly baked croutons topped with our own sweet chili jam. Wonderful!

RECIPE CONTEST: Winner to be featured in our weekly showcase!

It's our first anniversary but you could be the big winner!

If your salad has been bookmarked as a favourite by friends and family, we'd love to hear about it.

Just submit your best original salad recipe and you could be a big winner.

Here's what will happen if yours is the winning recipe:

you will receive a Cuisine & Passion gift basket worth $100;
your recipe will be published in the next newsletter; and
your salad will be featured in our weekly showcase.

There are a couple of rules.

It must not be leaf-lettuce based as these salads have a very short shelf life. Any other base, such as vegetables, grain, pasta, rice, legumes, etc., is acceptable.
It must contain readily available ingredients; the use of local ingredients gets bonus points.

Photos will be accepted but are not necessary. Please submit your entry by email no later than 6:00 p.m., Saturday, April 10, 2009.

Kid-friendly food

Small, but sophisticated palates

We know of one young six-year-old boy who can't get enough of our Thai fish cakes. Another one of our customers, an 11-year-old girl, WILL NOT eat broccoli--unless it's our raw broccoli salad with oranges, raisins and pumpkin seeds served with a mustard dressing.

Some people are under the mistaken impression that "kids" and "gourmet food" should never be spoken in the same breath.

Bring the kids in, let them try things--we think you'll be surprised!

Saturday tastings through April

April is Cheese Month at Cuisine & Passion

As you probably know by now, each Saturday starting at 11:00 a.m. we offer samples of various foods we have available in our shop. This month, a selection of fine Quebec cheeses will be available for tasting. Here's the line-up through April.

March 28 -- Two-year-old raw-milk cheddar cheese from in Quebec plus marinated strawberries with Maple Balsamic Glaze.

April 4 -- Tre Fratello, a soft-surface ripened goat cheese from a producer just west of Quebec City will be featured, as will pulled pork shoulder with Marc's BBQ sauce.

April 11 -- We will be featuring a Quebec Brie cheese but we haven't decided which one. All we can say now is that it will be very speacial, indeed. We will also be tasting tilapia marinated in apple habanero hot sauce.

April 18 -- The tasting on this day will include organic Le Baluchon, a semi-firm cheese from the Drummondville area somewhat similar in taste to Oka cheese. Also, we will be sampling pita chips with artichoke and roasted pepper dip.

April 25 -- On the last Saturday in April, we will be tasting a soft cheese from the Quebec City region called Bleubry--no, that's not a typo--as well as balsamic glaze on a mini house-made pizza.

Featured recipe: Prosciutto-wrapped prawns (jumbo shrimp)

by Chef
Marc Miron

Nothing could be simpler--or more delicious
Prawns

Wonderfully fresh prawns wrapped in ham that has been seasoned, salt-cured and air-dried. What says "Here comes summer" better than that?

It's an easy dish, one that can be done in under 30 minutes. It's also a great dish if you want to involve your guests!

Prosciutto-wrapped prawns
(Makes 8 pieces)

32 prawns (jumbo shrimp), tails off and cleaned
8 slices of prosciutto
Drizzle of olive oil
Sea salt and pepper to taste
Micro-fennel, micro-arugula or micro-spinach as garnish

DIRECTIONS

1. Season prawns lightly with salt, pepper and a touch of olive oil.

2. Lay a piece of prosciutto flat on the counter. Place four prawns in the middle of each piece and wrap.

3. Place wrapped prawns on a non-stick baking sheet or sheet covered in parchment paper and bake at 220F for 5-8 min. Let rest for a couple of minutes and place in the middle of a small plate.

4. Place micro greens on top of the prosciutto pieces

Want to make it really special? Serve it with a nice melon salad.

Give the gift of fine cuisine	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.
Visit us today at 2297 St. Joseph Blvd. in Orléans and we will help you make that certain someone feel extra special!