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Chef Marc and
Chef Chantal
 | Hello, everyone.
With the great weather we have had lately (with the exception of today--it was downright cold this morning!), many people are starting to think about pulling out the barbeque. Great idea! If you want to spice up your outdoor cooking this spring and summer, don't forget to check out our selection of BBQ sauces.
Another indicator that great weather is on its way: the Ottawa Farmers' Market opening day is just around the corner. As many of you know, we have had a stall at the market for the past three years. We encourage you to get out Sundays starting May 9 and support local producers. A great activity for Mother's Day--and Chef Marc's birthday!
Before we unleash our April newsletter on you, we just want to remind you that you don't have to be shy--drop us an email or give us a call at 613-845-1090 if you have any questions, comments or suggestions. We look forward to hearing from you.
Now, here's your April newsletter.
Chefs Chantal Gagné and Marc Miron
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Visiting pastry chef leaves recipes, great tips behind
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You can bet he's good!
Pastry Chefs Denis and Chantal baking up some Parmesan Crisps.
 | As the pastry chef at the Montreal Casino, you just know Denis Trehudic has prepared award-winning pastries for very demanding patrons.
Denis is a good friend--Denis and Chef Marc worked together for quite some time at the Four Seasons in Montreal. Two weeks ago, he dropped in for a couple of days to reminisce and share a few secrets.
The result? New Vanilla Flans, assorted Verrines, Chocolate Mousse Cake, Florentines and an incredibly smooth new Lemon Meringue Pie. Oh, and some terrific Parmesan Crisps. Drop in to see. You'll be glad you did.
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Easter is just around the corner...
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| ...and our special Easter menu is ready to go
 If your house is like ours, Easter Sunday can be pretty hectic. If you'd like to spend time visiting with family rather than cooking, why not try selections from our delightful Easter menu? For just $25 per person you'll enjoy a wonderful three-course meal.
First course
Tomato and Gin Soup with Basil Prawns
(Made with a chicken-stock base, this was a favourite of Chef Marc's clients at Chartwell's at the Four Seasons Hotel in Vancouver.)
Main
Mustard- and Maple-glazed Gammon (ham) with Roasted Shallots in Mashed Potatoes and Green Bean Amandine
(Gammon is a British term for ham that comes from the Old Northern French word "jambe" meaning hind leg of the pig.)
Dessert
Lemon Meringue Pie
(This recipe is from our good friend, Denis Trehudic, currently the pastry chef at the Montreal Casino. You're going to love it!)
Wine choice
A nice Chardonnay or white burgundy would be a beautiful accompaniment to the ham in this (almost) traditional Easter meal.
Place your order now by sending us an email or calling us at 613-845-1090.
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Well, oil be darned!
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Your salads have never tasted so good!
We think you'll love our new oils and vinegars.
 | Last month we told you we were considering carrying a line of top-quality olive oils and vinegars from a company in France
called A l'Olivier.
After sampling some of the products, we knew they would be appreciated by our most discriminating customers. We are now carrying both lines of oils and vinegars.
Flavoured olive oils include lemon, basil, Provençal, pimento, garlic and thyme, and pumpkin seed.
Flavoured vinegars include raspberry white wine, white wine and tarragon, and champagne.
A splash of vinegar and a drizzle of top-quality olive oil is all you need to dress up your salad. Drop in and have a look.
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Tip of the month: Making marvelous muffins
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by Chef Chantal Gagné
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Do your muffins have that sinking feeling?
 If you've ever made muffins only to have the fruit sink to the bottom during baking, here's a great tip for you.
Take your fruit--cranberries, raspberries, blueberries or whatever you are using--and give them a light coating of flour. This will help keep them evenly dispersed during baking.
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It's that time of year
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Now available for a limited time
 Our best-selling product, our
signature Balsamic Glaze, has made a little room on the shelf for our annual spring offering of Maple Balsamic Glaze--and it's available starting today!
The hint of maple in the glaze adds a nice flavour to
salads, fruits--it's fabulous over a bowl of strawberries--and many meat dishes.
While it is available only at this time of year, it has a good shelf life. Why not stock up now and use it all year long? (We do!)
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From the archives
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Nevis, West Indies
 [Despite his best efforts, when you are running the kitchens of some of the finest restaurants in the world, it's hard to stay under the media's radar. We thought it might be fun to dig into the archives to give you an idea of Chef Marc's adventures before he and his wife, Chantal, opened Cuisine and Passion.]
Bon Appetit magazine, December 1993 -- At the time, Chef Marc was the Executive Chef at the Four Seasons Resort in Nevis, in the West Indies (in the Caribbean). To say the world-class resort had an impact on the local economy was an understatement. The resort was the local economy. And, as you'll see in the article, working with the locals was one of the reasons for his success.
Also in the article, you'll find recipes for, among other things, Broiled Fish Steaks with Niçoise Vinaigrette, Fennel and Pumpkin Soup with Shitake Mushrooms and (you have to love the name) Reggae Relish.
If you try any of the recipes, drop by to tell us it how it went. We'd love to hear about it.
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This just in...
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New products this month
We've just received a large order of kitchenware. Here are a few items of special interest.
 Pasta maker
Heavy-duty construction made of stainless steel and includes a bench-vice and noodle cutter. Cost: $32.99
 Diamond Steel Knife Sharpener
This hard-wearing diamond-bonded blade will help you ensure superior sharpening. It also features a broad oval shape to help you sharpen faster. Cost: $44.99
Italian for dinner (for 2)
Direct from Italy, this is truly a meal in a box. And it's preservative-free! Each box comes with noodles, sauce and oil. Choose from four different dinners:
Conchigliette pasta with pesto sauce and slices of sun-dried tomatoes;
Farfalle pasta with artichoke hearts in tomato sauce; Scialetelli pasta with mushrooms in tomato sauce; and Pennette pasta with diced tomatoes.
Cost: $12.99 each
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Upcoming cooking classes
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Around the world in 30 days
 Here's the cooking-class lineup for April. For just $90, you get to watch Chef Marc make the meal, then you make it yourself before sitting down to enjoy it. And you take the recipes home!
Call us at 613-845-1090 or email us to book now!
[Please note a $45 deposit is required that is forfeited if cancellation is made less than 48 hours before the class. We aren't happy about this but when someone cancels at the last minute, we get stuck with a lot of food!]
Wednesday,
March 31
Ocean fare II
Seared
prawn wrapped with prosciutto
Pan-seared
trout filet with spicy couscous
Poached
pear in red wine
Wednesday,
April 7
Cruisin' the Caribbean
Island
shrimp
Jamaican
Jerk chicken,
Rice
pelau
Rum
custard
Friday,
April 9
Australian fare
Mini
lamb pie with beetroot Jam
Snapper
with black olive tapenade and fennel
Nougat
semi Fredo
Wednesday,
April 14
Cooking with cheese
Warm
goat cheese with roasted pepper and rocket salad
Chicken
schnitzel with fresh mozzarella
Basil
and tomatoes, roasted pear and blue cheese galette
Friday,
April 16
Comfort food
Creamy
mushroom soup
Ricotta
and chicken meatballs with spaghetti
Berry
cobbler
Wednesday,
April 21
BBQ
Grilled
mini lamb burger in pita
Grilled
chicken on sweet potato salad
Caramelized
banana over ice cream
Friday,
April 23
Dim sum
Shrimp
toast
Mini
spring roll
Pot
stickers
Pork
shumai
BBQ
duck pancake
Wednesday,
April 28
French parisien
Warm
mushroom salad
Lamb
Provencal
Haricot
blanc purée
Apple
pie
Friday,
April 30
Salads
Shrimps
wrapped with prosciutto and melon salad
Goat
cheese fritter and arugula salad
Indonesian Karedok salad with peanut dressing
We also have room for private classes. Same price but you get to pick the menu. Email us or call us at 613-845-1090 for details.
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Featured recipe: Maple Mousse
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by Chef
Marc Miron
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| The sweet taste of spring in the kitchen
Not that kind of moose!
 | In honour of spring, the running of the sap and everything it means to Canadians, we present a sweet treat this month, Maple Mousse.
Just a warning: This dish is simple, but unless you are using an electric mixer, it takes a fair bit of arm power to get it right.
Ingredients
4 egg whites
1 1/3 cups of maple syrup
Method
1. Cook the syrup over medium-high heat until it registers 240 degrees Fahrenheit.
2. While syrup is cooking, beat egg whites until you get a stiff peak.
3. When syrup reaches 240 degrees, slowly pour it into the beaten egg whites while continuing to whip them. (Don't allow the syrup to cool as the heat is needed to cook the eggs.)
4. Beat for another 30 seconds after all the syrup is added.
Cool and portion.
5. Enjoy!
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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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