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Chef Marc and
Chef Chantal
 | Hello, everyone.
As you know, we are great supporters of local producers. The Ottawa Farmers' Market opening day is Sunday, May 9, and we encourage you to get out and support them, too.
For the fourth year running, we will have a stall at Lansdowne Park but, with business in Orléans keeping us pretty busy, we likely won't be there every Sunday. Okay, we admit it. A day off once in awhile is kind of nice.
No matter where we are, however, we hope to see you soon!
Speaking of a day off, Mother's Day is a week from this Sunday. We have a special menu prepared and we are also offering you a chance to win a beautiful floral arrangement from our friends at Innescents Floral Design & Gifts.
"Ah, Houston, this is Mission Control. We are just about ready for launch of the May newsletter. Copy?"
"Roger that, Mission Control. In three... two... one... We have liftoff!"
Here's your May newsletter.
Chefs Chantal Gagné and Marc Miron
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 | Please welcome our guest, Chef Marc Miron!
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Chef Marc back on the little screen.
Chef Marc will be featured on Rogers Television (French)
 | It appears the word is continuing to spread. A crew from Rogers Television came by the other day to shoot an interview with Chef Marc. It is expected to air Thursday at 8:00 p.m. on Rogers Channel 23, the French channel. We're told it will air regularly over a period of days.
In the interview, Chef Marc talks about his career, the concept behind Cuisine & Passion and what he hopes to achieve.
We hope you get a chance to check it out.
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| Looking for a little inspiration in the kitchen?
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| Check out our selection of cookbooks!
 Would you like to learn to cook Mexican food? Indian? Cajun? How about vegetarian dishes? Or foods for brunch?
Our selection of cookbooks even includes something for students heading off to college or university: College Cooking: Feed yourself and your friends.
If you need a little inspiration, download a list of our cookbooks--see if there is something for you!
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| Every day should be Mother's Day!
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Mother's Day is just a week away. Are you ready?
May 9th is both Mother's Day and Chef Marc's birthday. And he would like nothing better than to celebrate his 32nd birthday (hehehe) by having you enjoy his special Mother's Day menu. It's available for pick-up May 8 so everyone gets May 9th to enjoy for themselves.
For just $24.50 per person, you will enjoy a three-course meal that includes--but is not limited to--Breast of Chicken Filled with Apricots and Italian Sausage, as well as Grilled Asparagus and Potato Croquettes.
Download the entire menu--we think you'll like it!
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| Drop in to win!
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Speaking of Mother's Day...
 Drop into Cuisine & Passion any day next week and you will have a chance to win a beautiful floral arrangement from our friends at Innescents Floral Design & Gifts located at 1968 Portobello Blvd. (at Innes Road).
The winner will be notified Friday, May 7, in the late afternoon so the arrangement can be picked up Saturday in time for Mother's Day.
Innescents changed ownership just over a year ago. Lynn, Paul and Crystal are eager to offer fast, friendly services and can deliver anywhere in the country.
And here's some great news... If you drop in and say you saw them mentioned in the Cuisine & Passion newsletter, you will get an automatic 10 percent discount. Now that's something all of us can enjoy!
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| Magnificent meringue
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by Chef Chantal Gagné
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| The perfect topping for lemon pie
 In honour of Mother's Day, we thought we'd offer an age-old recipe for meringue.
For one pie, use three egg whites and an equivalent amount, by weight, of sugar.
Whip the egg whites and sugar over a double boiler until the sugar is dissolved and the egg whites are foamy. Transfer to a mixing bowl and beat on high speed until stiff. After piping or spreading it over your pie, dust it with icing sugar before giving it colour by putting it in a 450-degree oven for three to five minutes.
Tips for success:
#1 If you separate eggs using your hands, make sure your hands are grease-free.
#2 Use room-temperature eggs whites for best results.
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Upcoming cooking classes
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| Around the world in 30 days
 Here's the cooking-class lineup for May. For just $90, you get to watch Chef Marc make the meal, then you prepare 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 we have to cover the cost of food preparation in advance of the class.]
Wednesday,
May 5
Fabulous
noodles
Wonton soup
Singapore meehoon
Soba noodles with red miso and
eggplant
Friday,
May 7
Ocean
fare
Chardonnay-steamed mussels with leeks and tomato
Scallops wrapped with prosciutto
Baked salmon with fresh herbs
Wednesday,
May 12
New
BBQ
Grilled crostini, shrimp and tomato salsa
Chili rub flat-iron steak and spiced butter
Grilled portobello, grilled caramelized pineapple
Friday,
May 14
Brunch
Poached eggs on smoked salmon and bagel
Stuffed chicken with Italian sausages
Raw vegetable salad
Pasta with mushrooms and garlic
Raspberry tart
Wednesday,
May 19
Verrine
From gazpacho to pana cotta, trendy ways to serve a
full meal in a small glass
Friday,
May 21
A
night in Tuscany
Tuscany panzanella salad
Veal involtini and spinach ravioli tomato sauce
Tiramisu
Wednesday,
May 26
New
BBQ
Grilled Creole-spiced chicken quesadilla
Mustard rub pork chop
Warm potato salad
Frozen yoghurt and fruit
Friday,
May 28
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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| Tips for barbequing the best steak ever
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By Chef Marc Miron
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| BBQ season is here!
 Want to be a hero on the barbie this summer? Here's a video tip from Chef Marc on how to treat a steak on the grill so it is a treat for you.
Invest just three minutes now in watching the video and you'll enjoy premium steak flavour and mouth-watering texture all summer long.
Enjoy!
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| Have you seen these?
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| Featured products
Here are a few items we thought might catch your interest.
 Cru du clocher cheddar cheese
This is a raw cow's-milk cheddar produced by Le Fromage au village
in the Abitibi-Témiscamingue region of Quebec. It reminds us of the old cheddar from 50 years ago, when every town had a cheese
dairy.
Cost: $5.59/100g
Le
Migneron de Charlevoix
This is a semi-soft,
washed-rind cheese with a cream and yoghurt aroma, and a butter and nut flavour.
It's also a past winner of the Canadian Cheese Grand
Prize for Washed Rind.
Cost: $8.99/200g
 Pasta maker
Heavy-duty construction made of stainless steel and includes a bench-vice and noodle cutter. Cost: $32.99
BONUS: With each purchase, you get Chef Marc's own recipes for Perfect Pasta and Terrific Tomato Sauce.
Italian for dinner (for 2)
Direct from Italy, this is truly a meal in a bag. And it's preservative-free! Each bag comes with noodles, sauce and oil. Choose from four different dinners. Cost: $12.99 each
 Acquerello Organic Carnaroli Rice
If risotto is on your menu, you couldn't make a better choice than this barrel-aged, organically farmed rice. Cost: $6.90/250g
Matiz Valenciano Paella Rice
Grown in the rich soils of the nationally protected L'Albufera Park of
Valencia, this short-grain rice makes the perfect ingredient for
paella and risotto. Its high absorption rate allows it to
soak up and hold the flavours. Cost: $11.90/kg
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| Featured recipe: Grilled zucchini, feta and chorizo salad
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by Chef
Marc Miron
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| Summer in a bowl
Nothing says summer like grilled zucchini, fresh from the garden.
 | You've got the grill going anyway, you may as well slap a few thin slices of zucchini and some chorizo sausage on it. It will impress everyone in attendance at your next backyard barbeque.
Ingredients
2 green zucchinis
1 yellow zucchini
2 thick slices of onion, skewered to keep them together
salt and pepper to taste
canola oil
2 chorizo sausages
1/3 cup feta cheese
1/4 cup Italian dressing (available at Cuisine & Passion if you need it)
Method
Cut zucchinis into long, thin slices (see photo). Cut two thick slices
of onion, using a skewer to keep the rings together. Brush zucchinis
and onion slices with canola oil and season with salt and pepper.
Grill all vegetables on the BBQ then chop them up and place in a salad bowl. Set aside in the refrigerator.
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Blanch
the chorizo sausages in boiling water then grill them on the BBQ. Slice
them at an angle and cool. Add to the vegetables and leave in the
refrigerator until ready to serve.
- Before serving, add Italian dressing and mix together. Adjust seasoning.
- 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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