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September 2009
Chef Marc publishes recipes in top Asian magazine
 Where do Asian chefs turn for knowledge, inspiration and culinary insight? Cuisine & Wine Asia, Asia's leading magazine for culinary professionals and the food-service industry.
In
the September issue, the magazine will be publishing an eight-page
supplement of recipes--from Chef Marc!
Because you likely won't see Cuisine and Wine Asia on too many magazine shelves here in Canada, we thought we would share some of the recipes through our newsletter over the coming months.
The first recipe, Beef
Satay Dippers, a simple but delicious dish that uses top sirloin cut
in cubes, is featured a little later in the newsletter.
Enjoy!
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Tip of the month: Buying fresh fish
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It's easier than you think
 Use your eyes -- Choose fillets that are moist and free of drying or browning around the
edges. Whole fresh fish should have bright, clear and shiny eyes. Scales
should be shiny and cling tightly to the skin. Look for bright pink or
red gills.
Use your finger -- Look for firm fish that springs back when pressed gently with
your finger.
Use your nose -- There should be no fishy smell.
Use your common sense -- Buy seafood only from reputable sources.
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"Ladies and gentlemen, start your aprons!"
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Fall cooking-class schedule kicks off this month
 How about a Japanese cooking class that starts with hot udon noodle
soup? Or a French class that includes warm mushroom salad, lamb
Provençal and haricot blanc purée topped off with puff-pastry apple
pie? Or how about a class that features cooking with cheese? Or fish?
The choice is yours as our fall cooking-class schedule launches
September 2.
Two types of classes
- Regularly scheduled classes
are held Wednesday and Friday nights with a set menu. These classes can
accommodate up to 10 people and may be booked by anyone. Here's the schedule.
- Private classes
of 6-10 people can be booked for any other night. You can choose from a
wide variety of menus including, but not limited to, Thai, French,
Japanese, Italian and Chinese. Other menus feature
a particular ingredient such as cheese, noodles and fish, among others.
Don't get left out. Book soon as classes often sell out early.
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Feelin' hot, hot, hot!
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Singles night at Cuisine & Passion
 We'll be spicing things up a little on Friday, September 18th
as we feature our very first Singles Night cooking class. The menu features Island
shrimp, Jamaican Jerk chicken, Rice Pilau and, for dessert, some
beautifully smooth Rum Custard. Come on out, have some fun and meet a few new friends!
Book early as we anticipate the ten spots will go quickly.
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Knife safety
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| Start with ten fingers, end with ten fingers
The
best way to protect your fingers when you need to slice and dice? Let someone else do it. (Good luck with that!)
Have to do it yourself? Here are a few safety
tips:
- First and foremost, focus on the task at hand. A slip in concentration can result in a slip of the knife.
- DO NOT cut something with one hand while holding it with the other. Always use a cutting board.
- Use a damp towel or non-slip fabric to ensure your cutting board doesn't get away from you while you are cutting.
- Cut with the blade of the knife angled away from you.
- Use the right knife for the job. Paring with a chef's knife is no more helpful than cutting a roast with a paring knife. Breads and tomatoes? Use a knife with a serrated edge.
- When finished with a knife, leave it near the sink on the counter (but not near the edge) until it is washed. DO NOT drop it into the sudsy water.
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Wash and dry your knives by hand.
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Store knives in a block or a rack. Don't store them in the drawer with the rest of the utensils.
A knife is a knife. It is not a can opener or screwdriver.
The handles are for handling and the blades are for cutting. Never hold a knife by the blade.
- Finally, if you drop a knife, let it go and get out of the way. DO NOT try to catch it. Pick it up once it comes to rest on the floor.
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Join us at the Chef's Table for lunch
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Chef Marc would love to be your personal chef
 Want to make your next staff lunch or business luncheon just a little more memorable? Why not book our Chef's Table for 6 to 10 people and get the royal treatment you deserve?
For just $30 per person, Chef Marc will prepare and serve a menu designed just for you that includes an appetizer, an entrée and a dessert.
Lunch 'n Learn
The Chef's Table is also available for parties of 6 to 10 people who want to not only enjoy a five-star lunch but also watch Chef Marc prepare it. He'll even give you the recipe to take home!
Sound like fun? Book today by calling 613-845-1090 or by dropping us an email. We'd love to share our Chef's Table with you!
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Featured product: Ontario Peach and Vanilla Jam
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Now available for a limited time!
Vogue magazine food writer, Jeffery Steingarten, called the peach "one of the most delicious things on earth." We agree. In fact, there are few things you can do with a peach that will make it taste better than it does in its natural, just-picked state.
Few things. We believe, our Ontario Peach and Vanilla Jam, however, may just be one of those things.
Once a year, right after harvest, we scramble to get the freshest peaches we can find and get them into jars just as quickly. The result is a sweet, vanilla-infused flavour that is just, well, peachy. Enjoy it on toast or with your favourite hard cheese. Either way, we think you'll love it.
We are tempted to say, "Buy some now so you'll be able to enjoy it over the winter months when fresh peaches aren't available." From what we hear from those who've tasted it, though, it's not likely to last that long!
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Featured recipe: Balinese-style
Beef Satay Dippers
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by Chef
Marc Miron
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| Seared meat and a dipping sauce: easy and delicious!
 As promised, here is one of the recipes from the recipe supplement included with the September edition of Cuisine & Wine Asia magazine. As the supplement was produced with the assistance of Meat and Livestock Australia, the beef is from Down Under. Of course, a good Canadian top sirloin would work every bit as well!
Balinese-style
Beef Satay Dippers
(makes 30 skewers)
2 lbs. Australian
grass-fed beef top sirloin, cut into one-inch cubes
60 bamboo skewers,
soaked in water for at least 30 minutes
Satay Sauce
3/4 cup vegetable oil
2 tbsp chopped
garlic
2 tbsp grated ginger
250 g Madras curry
powder
1/2 cup fish sauce
750 g peanut butter
1/2 cup sugar
3 cans (approx. 750 ml) coconut milk
Salt and freshly
ground pepper to taste
1. Heat the vegetable
oil over high heat in a saucepan and sauté
the chopped garlic and grated ginger until fragrant.
2. Add the
curry powder and cook for another minute
over low heat.
3. Add
in the rest of the ingredients (except the beef) and allow the mixture to simmer for
another 10 minutes. Remove saucepan from the heat and set aside
the satay sauce to cool.
4. Marinate
the top sirloin cubes with the satay
sauce, reserving some of the sauce for basting. Pierce three marinated
beef cubes through a bamboo skewer and sear in a
hot sauté pan on each side, basting with the remaining satay
sauce until done "medium."
5. To
serve, ladle a spoonful of satay sauce into each serving glass and then
pierce one seared beef cube through a new
bamboo skewer and serve together.
6. Enjoy with friends!
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Give the gift of fine cuisine
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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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