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 Well, July was a busy month--who said summer was a month to relax?
Let's see, there was a chef's cook-off (find out the results below), a television appearance and lots of time stocking the shelves with new products--read about those below, too.
We are now gearing up for a great August. We are preparing our regularly scheduled cooking classes for the fall, among other things, and we will continue to bring you new and exciting dishes and products.
Before we go too much further, I'd like to take this opportunity to pass along our appreciation to the good folks at The Herb Garden. George and Gerry hold the annual Midsummer Herbfest at their property near Almonte each July. This past weekend was the first chance we've had to attend and it was fabulous!
Chefs Chantal Gagné and Marc Miron
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 | Cooking tip: Keeping herbs fresh
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| Protect your herbs and they will last longer
 Whether your herbs are trimmed or left with the roots attached, to preserve freshness, wrap the cut ends (or roots) in a wet paper towel and wrap the entire herb with a clear plastic film. Keeping oxygen away from them and storing them in the refrigerator will ensure a few extra days of freshness.
MORE TIPS: Chef Marc writes a column every two weeks in the community newspaper, Now EMC. Want to learn how to select fresh fish, how to pair wines with food or cheese, or learn how to make killer chocolate chip cookies? Visit the Cuisine & Passion archives, a place where you'll also find back issues of this newsletter. That should keep you busy for a while!
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| Midsummer Herbfest chef's cook-off
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| Chefs Marc and Chantal take on area's top chefs
Chefs Chantal and Marc put on their "Iron Chef" games faces prior to the cook-off.  | All agreed that in the end, three very beautiful and tasty dishes had been prepared. But it was Chef Marc who came out on top during the Midsummer Herbfest's annual Chef's Cook-off this past
Sunday.
Chef Marc was competing against two of this area's best--Chef Jason
Duffy of Arc The.Hotel and Chef Eric Matolsci of The Cheshire Cat Pub--at the
event that was held at The Herb Garden near Almonte.
Chef Marc's winning plate offered
beautifully plated salmon served two ways, both using dill, the Herbfest's
featured herb. Chef Eric prepared a beautiful lamb
kofta on a stick while Chef Jason offered a flavourful pickerel crusted with barbecue-flavoured potato chips, two dishes Chef Marc said were not only creative and unique, but that
looked delicious.
The judging was done by five
randomly selected audience members, something Chef Marc thought was a great
idea.
"Not only are Jason and Eric
talented chefs," Chef Marc said following the competition, "but we are competing
in front of our customers and being
judged by them. These are the people we serve day in and day out. It's nice to
see they understand what we are trying to achieve."
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| Mushrooms make their mark
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| They are more versatile than you think
 One of our
favorite vegetables, mushrooms are also among the most versatile.
From common button mushrooms to the more expensive morels, we encourage you to
try them all. Before you cook them, taste them raw, feel their textures and
experience their individual flavours. Imagine how they might taste added to your favourite
dish--then try it! Experimenting is one of the most interesting
things you can do in the kitchen.
Handy advice
There are three
things you need to know about mushrooms. First, don't clean them by running
them under water. Instead, clean them with a dry brush. Second, they will last
longest if stored in the refrigerator in a brown paper bag. (Many stores make
these bags available where they sell their mushrooms.)
Finally, a
note on cooking mushrooms. Like your favourite cut of meat, mushrooms should be
seared with a little oil over medium-high heat to seal in the flavour. And
avoid using salt too early as this will draw out the moisture and turn your
dish into mushroom soup!
Want to know more about mushrooms? Check out Chef Marc's recent appearance on Rogers Television to get a couple of recipes you can try at home.
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| Yogurt-sicles with fresh fruit now available
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| A time to unwind
 Looking for a break from the hot weather? Why not try a house-made frozen treat made from fresh fruit and yogurt?
Choose from three flavours: mango, blueberry and strawberry. (Here's some good news: They hardly drip at all!)
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| Speaking about kicking back...
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| A time to unwind
 While life at the cottage can be packed with fun and relaxation, when you are cooking in less-than-ideal conditions, it can be, well, not very relaxing. Why not let us take care of the meals so you can have more time to spend with friends and family?
Fresh entrées from our showcase are great for the first night--no need to rush, just reheat and serve. But our frozen selections are also convenient during the rest of your stay.
If you'd like some advice about stocking up the cottage with ready-to-serve gourmet meals, just ask!
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| So, what's new? Lots!
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| Prepared meals can help ensure a healthy diet for the elderly
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| Convenient, simple-to-prepare meals
 As we get older, what we eat becomes even more important to good health.
Whether its for you or someone you love--perhaps an aging parent or friend--purchasing prepared food from Cuisine & Passion is a quick and easy way to ensure good, healthy meals that are prepared from fresh, natural ingredients.
Call us at 613-845-1090 or email us now to find out how we can bring fresher, healthier food into your life.
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| Have your cake and eat it, too
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| We'll take care of dessert
This beauty was made by our new Pastry Chef, Ann Brimacombe.
 | One piece of cake "to go" just not enough? We are now making whole cakes available for purchase on Thursdays, Fridays and Saturdays.
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| Featured recipe: Dill-crusted salmon
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by Chef
Marc Miron
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| Award-winning dishes
The winning dish.  | As you read earlier, Chef Marc won the Annual Midsummer Herbfest Chef's Cook-off this past weekend by preparing salmon two ways using dill, the featured herb. This was one of them.
This delicious appetizer starts with a beautifully fresh piece of dill-crusted salmon that is topped with a small corn fritter. Add a small dollop of cucumber and dill sauce and you have a dish fit for the judges.
1. DILL-CRUSTED SALMON
Ingredients
4 small pieces of salmon (each approximately 2" long by 1" wide)
salt and pepper to taste
2 tsp. Dijon mustard
1 tbsp. dill, chopped
Method
Sear salmon until golden brown in a small amount of canola oil in a hot frying pan.
Spread mustard on the presentation side of the salmon and top with dill.
- Set aside to rest.
2. CORN FRITTER
Ingredients
2 eggs
1/2 cup milk
1/2 to 1 cup flour
1 cup corn kernels, cooked
1 tbsp. dill, chopped
1/2 tsp. cumin
Method
In a stainless steel bowl, beat the eggs and milk together.
Slowly add flour to make a medium-thickness batter
Add the corn, dill and cumin to the bowl and stir and adjust seasoning. - Deep-fry batter in hot oil, one tablespoon at a time, until golden brown.
3. CUCUMBER AND DILL SAUCE
Ingredients
1 cup cucumber, finely diced
3 tbsp. sea salt (for degorging)
1/4 cup red onion, finely diced
1 clove garlic, crushed
1/2 cup yogurt
1 tsp. cumin
1 tbsp. dill, chopped
Method
- Degorge cucumber (remove water) by placing it in a bowl with three tablespoons of sea salt for 30 minutes. Rinse well under cold water and pat dry.
- Mix with the rest of the ingredients.
4. PLATING
Lay salmon, dill side up, on the plate. Top with a small corn fritter and garnish sparingly with sauce.
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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