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Summertime and the livin' is easy
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Chefs Marc and Chantal welcome you to Cuisine & Passion
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As we sit down to write this edition of our newsletter, we are at the midway point of the summer. For many, the summer is a time to relax, a time for trips to the cottage or to visit friends and family.
Things don't slow down around here much, we have to admit. Enjoying good food is something that happens all year round. But that doesn't mean we don't take the time to reflect. And when we do, the first thing that comes to mind is how blessed--and grateful--we are for your support.
As always, we thank you for that--and we hope to see you very soon!
Chefs Chantal Gagné and Marc Miron
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| Bring home the bottle--on us!
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FREE premium olive oil with $75 purchase
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This extra virgin
olive oil is
certified organic.
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Here's your chance to get introduced to a premium Italian olive oil.
Spend just $75 on any item in the store this Saturday only--including fresh or frozen food items, dinnerware, kitchen tools or gift certificates (but excluding cooking classes)--and we will give you a 500 mL bottle of Biologico Extra Virgin Olive Oil at no additional cost.
Made by a small, independent producer in Italy, this oil is the perfect ingredient for dressings and low-heat cooking (cooking olive oil at a high heat is never a good idea). Or, drizzle it over your cooked protein for a great finish.
Remember, it's available this Saturday, July 30, only and only while quantities last. We look forward to seeing you!
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| Bringing you the best
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Always on the hunt for new products
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Pedro Heredero of Désirs de Provence offers Chef Marc a taste of Spain.
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At Cuisine & Passion, our goal is to offer you high-quality products that you can't find just anywhere. From our oils, vinegars and pastas to our specialty sauces, smoked salts and signature line of house-made products, we strive to give you products that are both flavourful and unique.
And that takes work, a lot of hard and extraordinarily fun work. We are constantly looking for new suppliers (that's the hard part) who bring samples for us to see, touch and taste (that's the fun part).
We recently extended an invitation to Pedro Heredero of Desirs de Provence, a family-owned company that imports artisan products from France, Spain, Italy and other countries in that area. He brought a number of products with him, including Argan oil from Morocco, a number of exquisite dried pastas from Italy, some organic risotto preparations and a few vinegars (including a beautiful and fragrant Banyuls wine vinegar).
It isn't a case of if we carry some of these products, but when. Look for them soon!
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| Back to school: Home at 5, dinner by 6 |
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New classes serve up quick 'n easy dinners
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Chefs Marc Miron
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After school, after work, time is probably at a premium at your house at dinnertime.
Sometimes, it's as if you have to choose between "quick and easy" or "deliciousand nutritious." Join us for our August "Back to school" one-night cooking classes and you can have it all!
Here's what we'll be preparing:
Pasta two different ways
- Spaghetti with tomatoes, capers and olives
- Short pasta with blue cheese and chorizo sausage
One-pot meal
- Chicken and shrimp jambalaya
- Pork chop parmigiano
Details
Three single-night classes will be held: August 10, 17 and 24. All classes start at 6:00 p.m. and last approximately 90 minutes, during which time Chef Marc will demonstrate how to cook each dish before you sit down to enjoy the meal.
Just $70 for two seats!
Spaces are limited so we encourage you to book early!
Call 613-845-1090 or send us an email at chefmarc@cuisinepassion.ca to book your spots NOW!
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| Locally produced chocolate now in stock
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Dark, rich and flavourful--and it's local, too!
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We now carry four varieties of
chocolate from
Rochef of Gatineau
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Some call it an aphrodisiac, some call it heaven on earth. We simply call it some of the best chocolate you can find. And it's produced just across the river in Gatineau.
We are pleased to announce that we are now carrying an assortment of gourmet chocolate bars from chocolatier Roch Fournier of Rochef.
Choose from among four dark-chocolate varieties:
- Salted caramel
- Maple sugar
- Espelette pepper
- Fleur de sel
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| Tip of the month: Reusing cooking oil
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by Chef Marc Miron
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Let your nose be your guide
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Keep fryer oil at 190C (375F) for most foods
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If you deep- or shallow-fry foods, you've probably kept the oil for reuse another time. There is nothing wrong with that. But I am often asked how long you can keep this oil and how often you can reuse it.
Time rarely has anything to do with it. What's more important is how you treat the oil when you use it and how often you use it.
Here are a few tips that will allow you to reuse oil with confidence.
- When you use it, try not to raise the heat above 190C (375F).
- If you are frying coated foods, remove as much excess coating or batter as possible before dropping it into the fryer.
- Once you are done with the oil, turn it off immediately.
- Strain it through several layers of cheesecloth before you store it.
- Store the oil in a cool, dark place between uses.
As long as the oil is not rancid--the best way to tell is to smell it--or considerably darker than when you first used it, it is okay to reuse. If it smells like the food you cooked, change it. |
| Brown bagging it never tasted so good!
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Grab a gourmet lunch-to-go!
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Wednesdays it's quiche and chef's salad to go
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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.
Healthy, fresh food prepared to go. Just the way you like it. And the only way we'll prepare it.
Here's the line-up:
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Monday:
| Sandwich and salad or soup combo | |
Tuesday:
| Pasta special | | Wednesday: | Quiche and chef's salad | | Thursday: | International fare | | Friday: | Homestyle cooking |
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| Get your next lunch catered by the pros!
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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 freshly baked sun-dried tomato focaccia bread.
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!
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| 'Shrooms can take a meal from good to great
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They are more versatile than you think
One of our favourite 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 display 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! |
| Featured recipe: Goat cheese fritters with mixed greens
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by Chef Marc Miron
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Sweet salad in the summertime
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Canadians prefer mild over piquant, so our goat cheeses tend to be creamier and less pungent than
European varieties.
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There is still plenty of summer left and there is no time like summer for a beautiful mixed green salad. Add the taste--and crunch--of panko-coated goat cheese fritters and you have a starter that's fit for royalty.
The fritters must be frozen prior to frying so you will want to prepare these at least an hour before you plan to cook them.
Ingredients
8 ounces creamy goat cheese
2 ounces ricotta cheese
1 tbsp chives, chopped
1 tbsp parsley, chopped
4-6 cups mixed greens
1 red bell pepper, roasted and chopped
salt and pepper to taste
For breading:
flour
eggs, beaten
bread crumbs
canola oil (for deep frying)
Method - In a bowl, mix the cheese and herbs and form small balls. Place in the freezer for 30-60 minutes to make them firm.
- Roll the cheese balls in flour, then dip in eggs and roll them in the bread crumbs. (Regular bread crumbs can be used, but panko will give you a better crunch and firmer coating.)
- Fry in canola oil until golden brown.
- Place three cheese balls on a bed of greens and serve with your favourite dressing.
- Enjoy!
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Give the
gift of fine cuisine
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 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! |
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