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November 2012
We now have the nicest parking lot in town!
 | | Chefs Marc and Chantal of Cuisine & Passion. |
We were about as surprised as anyone when the construction crews pulled up last week and started ripping up our parking lot. We were told to expect them next week. In any event, we appreciate your patience--and we now have a brand-new parking lot. Why not drop by and try it out? We know, we know. Halloween isn't even over yet. But the holidays are just a few weeks away. Here at Cuisine & Passion, we are gearing up and you will see this newsletter is packed with ways we can help make the holidays easier for you. From yule-log cakes and fruitcakes to full holiday dinners, if you want to impress guests with far less work than usual, drop in or give us a call because we can help. As always, thank you for your ongoing support. Amitiée gourmande, Chefs Chantal Gagné and Marc Miron
Follow your passion for food--
 
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 | Orléans Chamber of Commerce Business Excellence Awards
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The voting is on and we need your support!
We are pleased to report that after the initial round of voting, Cuisine & Passion is one of three finalists for the award given to the Small Business of the Year (Fewer than 10 employees).
Online voting is underway--you can cast your vote at http://tinyurl.com/orleansawards. (Scroll down and click on the French or English surveys to begin the process.)
A very special thank you to all our customers and supporters!The awards banquet and ceremony will take place Thursday, January 17, 2013, at the Hampton Inn & Conference Centre, located at 100 Coventry Road. Mark your calendar!
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| Complete Christmas dinner in a fraction of the time
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Holiday planning starts... right now!
If you want to save time in the kitchen this holiday season but still enjoy a five-star meal, we have some great news for you.
Once again, we are preparing a feast that can be purchased either as complete meals or as individual items.
Here's the menu:
Appetizer
Chicken consommé
Smoked duck dumpling
($6.50)
Main
Oven-roasted boneless turkey with herbs and lemon
Traditional stuffing
Cranberry ketchup and turkey jus
Roasted potatoes
Carrot and rutabaga purée
($26.00)
Dessert
Baked Alaska trifle ($7.50)
Or, you can order the complete menu for just $35.00 per person.
Don't be left out! Call 613-845-1090 or email us and we'll make sure you get everything you need to ensure a beautiful, delicious, successful and stress-free holiday dinner!
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| Cooking classes feature hors d'oeuvres and desserts
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Be ready when friends and family visit
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Chef Chantal will
offer two classes on holiday desserts.
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Once again we will be holding our special holiday cooking classes in November. There will be two classes on hors d'oeuvres with Chef Marc (November 7 and 21) and two classes focused on desserts (November 14 and 28) with Chef Chantal.
Last year, classes filled up early so you may want to book a spot as soon as you can.
Each demonstration class is approximately 90 minutes in length and the cost is $50 per person.
Book your spot now by calling 613-845-1090 or by sending us an email.
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| A wine primer
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Your guide to cheese and wine pairings
There are few things in life that pair better than wine and cheese--but only if you have the right wine and the right cheese.
At Cuisine & Passion, we offer a few select cheeses--only the best and always from small farms in eastern Ontario or western Quebec. If you stop in to pick some up to take home, you may want to also make a stop at the LCBO to take the whole experience up a notch. Here are some suggested wine styles that will work with three of the cheeses we sell.
(We wanted to offer specific wines for each cheese but we couldn't be sure the LCBO would have them in stock. This way, you can ask what they have in stock that meets your needs.)
| Cheese | Recommended type of wine | | | Bleubrie Surface-ripened Cheese | Dessert wine | | | | Fortified wine | | | | Aromatic fruity white wine | | | Baluchon Organic Cheese | Medium-bodied red wine | | | | Full-bodied white wine | | | | Dessert wine | | | | Fortified wine | | | Le Cendrillon Goat Cheese | Full-bodied white wine | | | | Fortified wine | | | | Dessert wine | |
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| From our kitchen to yours
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Fruitcake available for Christmas
 | | Our cakes will be brushed with cognac syrup once a week until they are ready for sale. |
Once again this year, our fruitcakes will be prepared by Denis Trehudic, a baker who currently holds the position of head pastry chef at the Montreal Casino. While the fruits have been soaking for about a month, Denis will be dropping by soon to make the cakes and ensure they are just dripping with flavour.
The cakes will be ready for sale in December. Each cake weights 600 grams and sells for $35.
Call 613-845-1090 or email us now to order yours. Don't wait or you could be disappointed.
Bouche de Noël
Speaking of cakes... We are also offering yule-log cakes once again this year. They will be frozen and ready around mid-December. |
| Out and about in the community
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ARTinis and Appetizers set for November 8
 As he has every year since opening the doors at Cuisine & Passion, Chef Marc will be preparing appetizers for the Annual ARTinis and Appetizers event in support of the arts in Ottawa's east end. Hosted by Arts Ottawa East, the event will be held at the Shenkman Arts Centre and will feature MC Jean-Marc Lalonde and returning favourites, the Pollcats Jazz Ensemble. If you'd like to lend your support, meet some artists, bid on a few silent-auction items and enjoy some really good food, get your ticket now by calling 613-580-2767 or sending an email to artinis@artsoe.ca. You can also buy tickets online here. Chef Marc was also pleased to be able to offer his services during the recent visit of Jazz great Oliver Jones. Even if you are not a jazz fan, you can't help but admire his talent. Check out this video during a rehearsal with another great pianist, Hiromi Uehara, and you'll see what we mean. |
| It's not too early to book your Christmas party
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Let us entertain you this holiday season!
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Whether it's for a year-end office party to express appreciation to employees or clients, or a Christmas party to celebrate the season with family and friends, we can customize your event to ensure it is a very special occasion.
Your party can include a private cooking demonstration or hands-on class. Both are extremely popular around Christmas so book early to avoid disappointment.
Contact us today by email at chefmarc@cuisinepassion.ca or call us at 613-845-1090 to book your date now!
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| A French-Canadian classic
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Tortières are among our most popular dishes
 | | Tourtière du lac St-Jean is a delicious deep-dish pie that feeds 6-8 people. |
While we sell our house-made frozen tourtières throughout the year, it's about now that they really start flying out the door. Featuring hand-rolled pastry with a tasty filling of pork, veal and beef and a hearty dose of fresh herbs, they are just $15.99 each (as they have been for four years!).
And once again this year we will also be offering Tourtières du lac St-Jean.
Because we are making only a limited number, we would advise ordering yours now. Tourtière du lac St-Jean is a deep-dish pie covered in flaky pastry dough and filled with venison, duck, chicken, pork and beef. Each pie feeds six to eight people and comes in its own 1.8-litre ceramic dish. They are priced at $60 each. |
| Featured recipe: Chicken breast stuffed with asparagus and basil
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by Chef
Marc Miron
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A simple dish that presents well
 | Asparagus gives
this dish a hearty, earthy flavour.
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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
8 stalks of asparagus, cut in half 4 slices prosciutto 4 basil leaves 4 tbsp Mornay sauce (see recipe below) 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 to form a pocket. Do the same on the other side. Your chicken should look a little like a change purse. Season the inside with salt and pepper.
- Lay a piece of prosciutto down flat on your cutting board. Stack four pieces of asparagus, one basil leaf and a tablespoon of Mornay sauce on top.
- Roll up the prosciutto with the other ingredients and place it into the chicken pocket.
- Sear in a hot pan with a touch of canola oil until you get a nice golden brown colour on all sides.
- Place on a cookie tray and bake at 350F for 25 minutes.
- Enjoy!
Mornay sauce
Ingredients 3 tbsp butter 3 tbsp flour 2 cups milk pinch of salt pinch of white pepper 3 tbsp grated mozzarella cheese 3 tbsp grated parmesan cheese Method - Melt the butter in a saucepan over medium-high heat.
- Add the flour, stirring this "roux" constantly for about one minute. Do not the let the mixture brown.
- Slowly add milk, continuing to stir with a whisk for another ten minutes, or until it comes to a boil and thickens.
- Add cheese and continue to whisk the sauce until it melts.
- Serve immediately.
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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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