|
|
We stand on guard for thee!
 | |
Chefs Marc and Chantal welcome you to Cuisine & Passion
|
This time next week, Canada will be celebrating its 144th birthday (it doesn't look a day over 125!) and people everywhere will be firing up the barbeques for a day of grillin' and chillin'.
If you want to spend more time celebrating and less time preparing food this Canada Day, check out our article that features our ready-to-grill burgers--in several different flavours--and other BBQ-ready meats. Tasty and easy. (Come in soon, though. You don't want to be disappointed.)
In this edition, you'll also read about our July "salads" class, a the three-course preparation that will take you on a tour of the South Pacific.
Speaking of salads, this month's feature recipe is a new take on an old recipe. Check it out!
As always, thanks for your continued support--and we hope to see you soon!
Chefs Chantal Gagné and Marc Miron
|
|
 |
|
|
 | Bonne fête, Canada!
|
|
|
Make Canada Day a backyard
celebration to remember!
 Grilling burgers is the easy part. Putting them together? That's a whole other story.
We've taken that hassle out of the equation with our new line of grill-from-frozen burgers. That's right, just take them out of the freezer and put them straight onto the grill.
Here's the burger line-up:
- Backyard Certified Angus Beef (cook for 10 minutes each side)
- Chicken, Bacon and Basil (cook for 8 minutes each side)
- Salmon and Dill (cook for 8 minutes each side)
- White Veal and Blue Cheese (cook for 12 minutes each side)
Three meats, ready for your Canada Day barbie!
Not in the mood for burgers? We have three BBQ-ready meats to choose from:
- Mustard-rubbed Chicken Breast
- Southwest BBQ Spice-rubbed Flat-iron Steak
- Herb and Lemon-marinated Salmon
You make Canada Day fun--we'll make it easy!
|
| Ready to rock your next BBQ?
|
|
|
Rubs and marinades can add new flavours
 Last month, we told you about our house-made spices including our Creole BBQ Spice (with a hint of Louisiana flavours) and our Southwestern BBQ Spice (if you're looking for a little sweet heat).
If new flavours are your thing, you have to check out our line-up of rubs and marinade spices from Nomu, as well.
Spice-rub flavours include
- Veggie
- BBQ
- Spanish
- Moroccan
- Tandoori
- Masala
We also have spices for dips and side dishes including
- Passion Chilli Dukkah
- Pistachio & Sumac Dukkah
- Egyptian Dukkah
If you're looking for something different, tasty and incredibly easy, look no further! Drop by and check them out!
|
| One-night "salads" class for two
|
|
|
Serve up the flavours of the South Pacific at your next family barbeque
 | |
Chefs Marc loves
to teach almost
as much as he
loves to cook.
|
Everybody loves a great potato salad, but imagine the response when you serve up something unique--even exotic--at the next family barbeque!
This July, Chef Marc is offering a special one-night South Pacific "salads" class that will take you and a friend through Thailand and into Malaysia before heading south where we will end up on the beautiful island of Bali, Indonesia.
The first course is Yum Nua (Thai beef salad) followed by tangy chicken salad, pickled vegetables and quinoa cake. For dessert, you will make (and, of course, eat!) Indonesian Fruit Rujak (tropical fruit salad) with spicy syrup.
Only 18 vouchers (two people per voucher) available so sign up NOW!
Details...
These one-night-only classes will be held Wednesday nights (July 6, 13 or 20) from 6:00 pm to 8:30 pm). Cost is $70 (plus tax) for two people. (This offer is non-refundable and cannot be combined with other offers.)
Eat, learn and bring home the recipes. Then, at your next backyard barbeque, you'll be the star!
|
| Tip of the month: Choosing and storing strawberries
|
|
|
'Tis the season...
Whether you are picking them up at the Farmers' Market or picking them yourself, look for berries that are bright red and free of green or white spots. And avoid them if they are displayed in juice-stained containers as that's likely an indicator of how they've been treated.
Should you pick big ones, small ones? Size doesn't matter.
Before storing the berries, remove the damaged ones. Those can be used in sauces, in baking or even served over ice cream--anywhere appearance doesn't really matter.
Use stored berries within three to six days, keeping them in the refrigerator until then with hulls intact. To clean, gently rinse under cold water. DO NOT soak them in water as they will absorb it, leaving them with less flavour.
Gently pat dry with paper towels, and remove hull before serving.
|
| Chef Marc in the media
|
|
|
June turned out to be a busy media month
 | |
Derick Fage, TL Rader
and Chef Marc on
the set of Daytime
|
On June 6, TVA's Jessie St-Cyr aired a profile of "one of the best chefs in the world" on La vie à Gatineau-Ottawa.
That was followed just four days later by an appearance on Daytime. Derick Fage and TL Rader welcomed Chef Marc to the Rogers Television set where he prepared two dishes for his hosts. It started with ground lamb, yogurt and goat cheese served like a lollipop on a stick of lemongrass. He served that with a bowl of delicious Kachumber Salad made from cucumber, onion and tomatoes.
There was also a nice (almost) full-page spread in Le droit just this week headlined La cuisine, passsion de chef Marc Miron. The article told the story of Chef Marc travelling from country to country over two decades running kitchens all over the globe for Four Seasons Hotels and Resorts before opening Cuisine & Passion right here in Orléans. Read the full article here.
|
| Brown bagging it never tasted so good!
|
|
|
Grab a gourmet lunch-to-go!
 | |
Chef Chantal prepares quiche for lunch
|
Introduced just last month, our new gourmet lunch-to-go seems to be catching on.
And no wonder. You get to feast on a beautiful house-made lunch plus a juice or bottled water for just 10 bucks. Here's the line-up:
|
Monday:
| Sandwich and salad or soup combo | |
Tuesday:
| Pasta special | | Wednesday: | Quiche and chef's salad | | Thursday: | International fare | | Friday: | Homestyle cooking |
Healthy, fresh food prepared to go. Just the way you like it. And the only way we'll prepare it. |
| Get your next lunch catered by the pros!
|
|
|
New menu now available
 Our new lunchtime catering menu now has more selections than ever.
Our "Mix and Match" menu comes with a choice of two salads and one of five different sandwiches served on a freshly baked sun-dried tomato focaccia.
Our "Chef's Salad" includes a bowl packed full of vegetable goodness as well as your choice of chicken, salmon or ham, plus dessert!
A "Bento Box" is the perfect choice for a working luncheon. It includes ginger-chicken rice noodles, grilled vegetable stack, cumin-roasted pumpkin couscous and a chocolate brownie.
Download the details and prices here. Then, contact us by email at chefmarc@cuisinepassion.ca or by telephone at 613-845-1090 so we can make your lunchtime easy--and delicious!
|
| Featured recipe: Red potato and radish salad
|
by Chef Marc Miron
|
|
A little twist on a common dish
 | |
Nothing says summer
like a potato salad
|
Nothing says summer like potato salad. It's the perfect dish to accompany just about anything grilled. Unlike your typical German-style potato salad, however, this one has little bites with bite: fine strips of julienned radishes give it a gentle kick.
And it's so easy to prepare.
Ingredients 3 lbs. red-skinned potatoes, cleaned and cut in halves or quarters
12 red radishes, julienned
2 stalks celery, thinly sliced
1/2 cup red onion, thinly sliced
1/4 cup fresh dill, chopped
1/2 cup canola oil
1/4 cup lemon juice
1 tbsp Dijon mustard
Salt and pepper to taste
Method - In a bowl, mix potatoes with a splash of oil to coat them. Lay them on an oiled cookie sheet and bake at 375F for 30 minutes.
- In another bowl, mix the canola oil, lemon juice and Dijon mustard.
- To this mixture, add the radish, celery, onion and fresh dill.
- When potatoes are cool, add them to the mixture and toss gently.
- Enjoy!
|
|
|
|
|
|
|
| |
|
Give the
gift of fine cuisine
|
 Looking for a great housewarming or birthday gift or a unique way to say thanks for helping out? A gift basket from Cuisine & Passion is just the answer! You can design it yourself or let us put together the perfect combination of tasty treats fresh from our kitchen.
Bring a smile to someone's face today. Drop in, call us at 613-845-1090 or email us now 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! |
|
|
|
