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February 2010
Where does the time go?
 The last time we blinked we were preparing Christmas
dinners. Now, here it is, almost Valentine's Day! Time flies when you are this busy.
Just a couple of quick things before we let you loose on this edition of our newsletter.
We are offering new and unique products all the time so don't hesitate to stop in and poke around.
Also, did you know Chef Marc is publishing cuisine-related
articles every two weeks in Now EMC, the Orléans community paper? Check out our
archives page.
And finally, a rumour to report...
Word is spreading that an sfternoon tea is in the works. You may not know this, but Chef Marc is quite schooled in
Chinese teas. He even opened a tea bar in Bali when he was the executive chef
at the two Four Seasons Resorts there.
Last time we heard a "rumour," it was true--and we ended up
doubling the size of our store!
Here's this month's newsletter. Enjoy!
Chefs Chantal Gagné and Marc Miron
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Happy Valentine's Day!
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Dinner for two in familiar surroundings
 No
need to squeeze into yet another over-booked restaurant this Valentine's Day.
Why not try something different this year? Our five-star, four-course,
take-home dinner is your first-class ticket to romance!
It
starts with an Herb Crepe Filled with Crab Salad and Buttermilk Dressing. The
second course consists of a pair of Giant Goat Cheese and Mushroom Gnocchi and Tomato Fondue. (And we're just getting
started!)
The
main dish is an Oven-Roasted Double Lamb Chop with a Provençal Crust, Traditional Ratatouille and Rusti Potatoes. Chantal's Soft-Centred Chocolate Cake is a wonderful finish to a beautiful meal. And all for just $42 per
person.
Download the menu complete with photos and a wine suggestion that pairs nicely with your
main dish.
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Featured products: Jam, sauce and cooking oil
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New products, both sweet and savoury
 Pineapple and Vanilla Jam
We wanted to announce our new jam earlier but the minute we put it up, it flew out the door. The good news is that another double batch is on the
shelf now.
Turkey Bolognaise
Want to try something a little different on your pasta? How
about Turkey Bolognaise, a beautiful tomato and meat sauce that will leave them
wanting more.
Duck fat
And here's a well-kept secret from Europe: cooking oil made from
duck fat. We render it ourselves and it's now available for sale. You can use
it anywhere you would use other cooking oils (it makes
wonderful roasted potatoes). It has a long shelf life and, because it can be drained and
re-used a number of times, it's a real bargain.
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Tip of the month: Looking for a great sear-loin steak?
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Hot pan, dry meat: The perfect combination
 If you want a good sear on your meat, pat it dry before
laying it in hot oil in the frying pan.
Pat fish dry, too. We would suggest you
coat it before putting it in the hot oil, though, or it may be a little tougher
than you'd like. Try simply rolling it in flour or cornstarch. Or, try a
coating made of panko bread crumbs and Parmesan cheese.
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Add a little flavour to your presentations and seminars
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Seminars never tasted so good
Great food always adds an extra element of value to any training session, presentation or seminar. Hold yours at Cuisine & Passion and you will leave your participants smarter and
full!
We have a number of options if you'd like to include a meal with your next seminar. Here are your choices for groups of 10-16 people: - For just $20 per person, each participant will enjoy a choice of appetizer and main dish or main dish and dessert.
- For $30 per person, Chef Marc will include a demonstration of how to cook the meal.
- Want to do a little hands-on team-building? For $45 per person, Chef Marc will show you how and then you will get to cook your own dishes before you sit down to eat.
In all cases, the use of the room is FREE. Contact us today by calling 613-845-1090 or by emailing chefmarc@cuisinepassion.ca to find out more! |
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Your privacy is important to us
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We take privacy seriously
 Our privacy policy is simple, but effective:
We will not
share your information with anyone. Ever.
Just so you know.
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Superbowl Sunday deserves better than chips and Cheezies
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Saints and Colts set to duke it out
 On February 7, Drew Brees and the Saints will face a
determined Payton Manning and the Colts at Superbowl XLIV. If we listen to the
pundits, it will be a high-scoring (for a change) and memorable game.
Want to make sure it's memorable? Just serve some of our
special Superbowl hors d'oeuvres and finger foods. Check out our menu.
We also have a great assortment of cheeses, pates--including
fois gras--and crackers. Or, how about mini quiches, satays, curry puffs or
olives? No need to go hungry Superbowl Sunday!
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Countdown to a new season of cooking classes
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Don your aprons, everyone!
 Classes start
up in less that two weeks as our 2010 season gets underway. We begin on
Wednesday, February 10, when we will be having a Noodle Night. On Friday the 12th,
it will be a Comfort Breakfast.
Or, why not join us on the 17th of
February for A Warm Night in Paris when the menu will feature Warm Mushroom Salad, Lamb
Provençal, Haricot Blanc Pure and Apple Pie
Download the schedule
for details.
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Olympic torch stops in at Cuisine & Passion
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Yes, they've actually touched it
 It was quite a thrill recently during the Olympic Torch Relay when Ottawa-Orléans Member of Parliament Royal Galipeau stopped in to share an Olympic moment with us.
Thanks!
Like you, we'll be cheering on the athletes as they give it their all in an effort to bring home the gold. Good luck to all of them!
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Featured recipe: Perfect pasta and super sauce
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by Chef
Marc Miron
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 Yes! And it's easier than you think.
Pasta comes in so many shapes and sizes we can't even begin to describe them. We are all familiar with spaghetti, fettuccini and macaroni. But what about chitarra (like spaghetti but square), mafaldine (long ribbons with ruffled sides) and ditalini (short tubes like macaroni but without the bends).
However you shape it, it's delicious--especially when you make it yourself. And with these quick-and-easy recipes for dough and sauce, you can't go wrong.
Basic pasta dough (serves 4)
Ingredients:
2 cups "00" flour*
3 eggs
1 egg yolk
1.5 tbsp olive oil*
Method:
- Using the flour, form a little volcano on your counter
- Crack eggs in a bowl and mix with the
oil.
- Pour the egg-and-oil mixture a little at a time into the middle of the
volcano mixing as you go.
- Knead the dough until you
can form a ball.
- Let rest for one hour before running it through the pasta machine.**
Basic tomato sauce
(serves 4)
Ingredients:
1/4 cup olive oil*
1 small white onion
2 garlic cloves
1 x 28-ounce can
San Marzano tomatoes*
5-10 basil leaves
1 tbsp Balsamic
Glaze*
Salt and white pepper
to taste
Method:
In a
large saucepan, sauté roughly chopped onions and diced garlic (remove the
hearts, if any) in olive oil on low
heat. Roughly
chop and add the tomatoes. Cook until soft--approximately one hour. Turn
the heat off, add basil leaves and Balsamic Glaze and set aside. Adjust
seasoning. (Purée in a blender if you desire a smoother texture.)
* We have all of these ingredients available in the store, should
you need them. We recommend "00" flour because it's a finer grind and has more of the bran and germ removed. This makes for a smoother pasta. If you don't have time to make your own, we have a great
selection of premium pastas on the shelves.
**We have pasta machines, too! |
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Featured cheese: Le Clos St-Abroise
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Back by popular demand!
 Le Clos St-Abroise is a marriage of two great products: cheese and beer.
The magnificent combination highlights the fruity aroma of this cheese. The
rind is washed with St-Ambroise beer, which lends it a beige-to-copper colour.
The pale yellow interior has a soft and slightly supple texture. The nutty
aroma and fruity yet nutty flavour is reminiscent of St-Ambroise beer.
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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, a graduation, an anniversary--just about anything.
Call us at 613-845-1090 or email us today for more information.
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Visit us today at 2297 St. Joseph Blvd. in Orléans (beside Jumbo Video) and we will help you make that certain someone feel extra special!
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