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Love is in the air
Valentine's Day is just around the corner. What are your plans?
Here's an idea: Why not treat your significant other to a beautiful dinner for two that is already prepared? We've put together the Valentine's Day menu, all you have to do is heat and serve--and don't forget to bring the wine!
See you soon!
Chefs Chantal Gagné and Marc Miron |
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 | Chef Marc on the set of Rogers 22
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A quick and easy pasta dish
 | | View the video here. |
As he seems to be doing a fair bit lately, Chef Marc visited the set of Daytime Ottawa, a television program on Rogers 22. This day's offering was Penne Pasta with Chorizo Sausage and Blue Cheese.
Cooking tip: To make the dish more visually appealing, cut the vegetables to match the size of the penne pasta.
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| We're ready for Super Bowl XLV!
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Tired of chips and Cheezies?
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The Vince Lombardi Trophy is on the line at Super Bowl XLV
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How about diving into a plate of Hot and Smokey BBQ Chicken Wings? Or, Zucchini Fritters and Chicken Popcorn? Maybe a side of Fresh Blue Corn Tortilla Chips and House-made Tomato Salsa?
That's what we'll be serving Friday, February 4 and Saturday, February 5, just in time for Super Bowl Sunday.
It's first come, first served, so mark it on your calendar. There are lots of things to think about come game time, rounding up some great food doesn't have to be one of them.
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| Check out our new hot-lunch to go menu
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There's something new every day of the week
On the run but still want a hot lunch? Look no further! On Monday, February 7, we will be launching our new hot-lunch-to-go menu, with a new special every day. The cost? Just $10, including a juice or bottled water!
Healthy, fresh food prepared to go. Just the way you like it.
A new in-store lunch menu is on its way, too. Stay tuned!
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| Long days--and lots of them
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It seemed like a good idea at the time
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Chef Marc's cooking classes are booked throughout the winter and into the spring.
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A recent online promotion was supposed to bring in around 60 people for our after-hours cooking classes. A great way to increase activity in January, normally a slower month.
Well... as the number approached 400, we knew it was going to be a rocking January. And February. And March.
The good news is that it will not interfere with the regularly scheduled classes that begin March 2. If you'd like to sign up for those, download the schedule here and then give us a call at 613-845-1090 or send us an email.
SIDE NOTE: These classes feature chicken breast stuffed with artichokes and sharp cheddar. You can find the recipe a little farther down this newsletter.
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| Cooking tip: A place for everything and everything in its place
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Mise en what?
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Mise en place for a
salad dressing
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Be prepared. It works for the Boy Scouts and it works in the kitchen. "Mise en place" (or "meeze," as it's often called) is a French term defined by the Culinary Institute of America as "everything in its place."
In busy restaurants, having your ingredients cut, cleaned, trimmed and ready to use is a must. You just don't have time to run around chasing everything you need. But it's a great approach at home, too.
To make stew, for example, many home cooks get the beef ready and then run back and forth as they gather--and use--each ingredient. A better approach is to get all the ingredients ready--in the amount needed--and then prepare the recipe all at once. Mise en place.
Not only is this approach less messy, but it's also a much more relaxed way to cook and you are less prone to error.
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| A blast from the past
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Long days on the beach...
Those of you who are familiar with Chef Marc's career know that he spent two decades with the luxurious Four Seasons Hotels and Resorts running kitchens all over the globe.
Apparently, the dress code is a little different on the Caribbean island of Nevis.
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Chef Marc is the chef in the middle with the black shorts.
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| Entertain with passion
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Ginger: Savour this spice, it's everything nice!
 One of my favourite flavours, ginger is about as versatile a spice as you will find in your cupboard. It can be used in sweet dishes, savoury dishes--it's even used as a medicine. You may have heard of some of its relatives including galangal, cardamom and turmeric.
Make sure you choose ginger that is fresh. The skin should feel dry, but not wrinkly, and the flesh should feel solid but with some give when you squeeze it. The more mature the ginger, the harder--and less flavourful--it will be. Mature ginger must be peeled as the skin is inedible. Having said that...
Harder to find but a great choice if you do, is baby ginger. Simply clean and use--no need to peel. Sweeter and softer, this is a great choice if you can find it.
Here's another hint if you are looking for a great ginger taste without the texture of the flesh. Use a microplane to grate the ginger, then use just the juice. Go lightly, however, as teaspoon for teaspoon, ginger juice has a much stronger flavour than grated ginger.
Love ginger but looking for something different? How about candied ginger? It's easy to make and absolutely delicious.
Slice one pound of peeled ginger root into very thin slices. Cook until tender--30 minutes or so--in a saucepan over medium-high heat in five cups of water. Strain the ginger but hold back 1/4 cup of the water. Put the water back in the pan with the ginger and boil it with two cups of white sugar. Reduce the heat to medium and cook for about 20 minutes until it almost starts to re-crystalize. Spread the cooked ginger out on a rack to cool and enjoy!
TIP: Don't throw away the sugar that falls away from the ginger as it cools. Use it in your coffee or as a topping for cookies or ice cream. Delicious!
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| Soup's on!
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Here's what you need on a cold winter's day
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As we put this issue of our newsletter to bed (as they say), we are just coming off quite a cold snap. The solution to a cold winter day? A hot bowl of soup! Why not drop by? We always have a hearty bowl of soup ready for you to take home or enjoy on the spot. The soup of the day changes regularly, but recent soups have included Cream of Tomato, Cream of Mushroom and French Onion. All of our soup is made from the fresh stock we make in our million-gallon stockpot. (Okay, maybe not a million gallons, but it's huge! Peek into the kitchen the next time you're in and have a look.)
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| Featured recipe: Stuffed Chicken Breasts
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by Chef Marc Miron
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Impress your guests with this stuffing
of artichokes and sharp cheddar
As with many proteins--from fish and lamb to beef and chicken--you can enhance the flavour immensely if you sear it in a frying pan first and then finish it in the oven. The searing gives it flavour you just can't get any other way. This recipe is a great example of that technique.
Quite apart from how good you'll look presenting it, this recipe has two other important things going for it. First, it's easy to prepare. Second, it's delicious!
Ingredients
4 chicken breasts, boneless and skinless 4 marinated artichokes, chopped 1 tbsp basil, chopped 1 tbsp parsley, chopped 1 tbsp chives, chopped 2 tbsp capers 4-6 pieces sun-dried tomato, chopped 2 ounces sharp cheddar, shredded Salt and pepper to taste Method - Place the chicken on your cutting board top (smooth side) down. Make a shallow cut down the length of the breast from the middle into one side of the breast. Do the same on the other side. This should form a pocket that looks like a change purse. Season the inside with salt and pepper.
- In a stainless steel bowl, mix together artichokes, herbs, capers, sun-dried tomatoes and cheddar.
- Fill the chicken pocket with the stuffing and close overlapping the meat.
- Season and sear the breast in a touch of canola oil on both sides to give a bit of colour.
- Transfer to a cookie sheet and bake at 350F degree for 23 minutes or until the thickest part of the chicken is firm.
- 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.
| | Visit us today at 2297 St. Joseph Blvd. in Orléans (beside Pizza Hut) and we will help you make that certain someone feel extra special! |
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