|
|
October 2013
Happy Thanksgiving!
 | |
Chefs Marc and Chantal of Cuisine & Passion.
|
Hello, everyone! We hope the summer has treated you well and that you've had some time off--or, at least, some time around the BBQ--to spend with family and friends. For us, the holiday season starts around the time we start thinking about Thanksgiving. We have a special menu again this year, just as we will when Christmas rolls around. Of course, turkeys traditionally play a starring role in both holidays. That's why this month's newsletter includes some helpful tips (below) to help you cook the perfect bird. Why not print them out and keep them with your holiday recipes? They will come in handy year after year, we're sure. There are several cooking classes coming up this month and next. We invite you to look at the schedule and join us for a night of fun, laughter and, of course, great food.
We look forward to seeing you soon!
Amitiée gourmande,
Chefs Chantal Gagné and Marc Miron
Follow your passion for food--
 
|
|
 |
|
|
 | Pumpkin Mania
|
|
|
If you like pumpkin, you're going to love this
For the month of October, we will be helping Ontario pumpkin growers to use up as much of their bountiful crops as we can. We will have a large display featuring all sorts of pumpkin baked goods.
Here is the line-up:
Large pies, $15 ea.
Small pies, $7 ea.
Cookies, 3 for $1
Muffins, $2.25 ea.
From the freezer:
Small pumpkin cheesecakes, $7 ea.
Large pumpkin cheesecakes (by request), $45 ea.
Also available for pecan lovers:
Large pecan pies, $15 ea.
Small pecan pies, $7 ea.
|
| Fall Festival 2013
|
|
|
Orléans Fall Festival draws big crowds
 | |
Chef Marc prepares Habitant Pea Soup
for the crowd.
|
More 6,000 people came out to celebrate the harvest season along St. Joseph Blvd. in Orléans on September 14. By all accounts, everyone who took part in the Fall Festival enjoyed a day filled with fun, festivities and fine food.
In celebration of the arrival 400 years ago of Ottawa's first tourist, Samuel Champlain, Chef Marc featured some of the food that was popular during that era.
In a demonstration tent set up outside the store on this beautiful sunny day, Chef Marc prepared his version of Habitant Pea Soup. As he explained, while the rich ate almost nothing but meat (and paid the price for eating such an unbalanced diet), the masses were living on vegetables, legumes and whatever else they could grow.
Those in attendance enjoyed the soup--and were surprised at how easy it is to make. See for yourself as it is this month's feature recipe (see below).
|
| October cooking class schedule
|
|
|
Another great wine and food class this month, plus much more
Here's what's in store for aspiring chefs during the month of October at Cuisine & Passion:
October 11 The Thai Experience
Hands-on cooking class
Crisp Sesame Shrimp, Lettuce Wrap with Pork, Thai Green Curry Chicken
6-9 p.m., $90/person + HST
October 16
Demonstration class featuring recipes from the new Canadian Living cookbook, The Appetizer Collection.
6-9 p.m., $70/person (or $92/person including the cookbook a--$5 saving!) + HST
October 18
The Thai Experience
Hands-on cooking class
Crisp Sesame Shrimp, Lettuce Wrap with Pork, Thai Green Curry Chicken 6-9 p.m., $90/person + HST
October 23 What's for Dinner?
Demonstration class featuring recipes from the new Curtis Stone cookbook, What's For Dinner?
6-9 p.m., $70/person (or $100/person including the cookbook--a $5 saving!) + HST
October 25
Wines from the USA
Food and wine pairing class
Did you know that American vintners have been producing wines for more than 300 years? Join us and try some of the best!
6-9 p.m., $90/person + HST
A full schedule of cooking classes is being held from now through November. Download the complete list and book your spot now by calling 613-845-1090 or sending us an email at chefmarc@cuisinepassion.ca.
|
|
Don't forget your lunch!
|
|
|
Why not let us make the kids' lunches?
With two kids of our own, we know just how hectic it can be in the mornings getting ready for work while trying to get the kids off to school. Let us take the pressure off by making your kids' lunches for you. Simply order ahead and then pick them up on your way home at night so they can enjoy them the next day. To start, we will be offering two different lunches, each with a main dish and a dessert--all prepared using fresh, healthy ingredients. Get the line-up here. Watch for wraps, salads, fruits and assorted other kid-friendly dishes to be added to our menu soon! |
| Give thanks--without all the stress of cooking
|
|
|
Thanksgiving menu now available
 Monday, October 14 is a little more than two weeks away and, like many people, you may be planning to feed the masses after a full day of working in the kitchen. Why not let us take care of the cooking so you have more time to spend with your friends and family? Our Thanksgiving menu is now available online. If you'd like to cook it yourself, you have the option to buy whole or half uncooked turkeys--we will still supply the stuffing and gravy. Download the full menu here and then call us at 613-845-1090 to ensure your order is ready for pick-up on Saturday, October 8. |
| Party season is fast approaching!
|
|
|
Let us entertain you this holiday season!
 | | We'd love to help you plan a great party for you and your guests. |
Whether it's for the year-end office party to express appreciation to employees or clients, or a Christmas party to celebrate the season, we can customize your event to ensure it is a very special occasion.
Your party can include a cooking demonstration or a 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!
|
| Quotables
|
|
|
What our customers are saying
Chef Marc, Thanks, Chantal and Marc for the great lunch--from ordering to delivery to the compliments I'm getting from the Board members! I will highly recommend you to anyone I know looking for catering. Susan O'Reilly The Natural Step Canada |
| Cooking tips: The perfect roast turkey
|
by Chef Marc Miron
|
|
A few simple tricks to make
your turkey dinner a success
 | | Rather not cook your own? We can do it for you! |
At Cuisine & Passion, we like to debone the turkey and roll the dark meat up around the stuffing. The white meat is also rolled and roasted. This preparation allows for more even cooking and gives you beautiful, tender and juicy meat.
But, if you are cooking your own, chances are good it will be on the bone. Start by removing the giblets from your fresh or thawed turkey and rinsing the bird inside and out. After you pat it dry with paper towels, you are ready to roast. Here are a few tips to help ensure success.
- Stuff the bird loosely with no more than 3/4 cup of stuffing per pound of bird.
- If you are stuffing the bird, tie the drumsticks and wings together with string.
- Place the bird on a rack in a roasting pan. This will improve the circulation of hot air around the turkey and ensure a better-roasted bird.
- Roast in an oven at 350F. You are looking for a final internal temperature of no less than 165F. The thermometer should be inserted into the thickest part of the thigh, pointing toward the body but not touching the bone. If the bird is stuffed, the middle of the stuffing should reach at least 165F, too.
- Once your bird has lightly browned, cover it loosely with a foil tent. When there is about 45 minutes of roasting left, remove the foil to brown the skin. No need to baste, but basting will give you a more even browning.
- How long to cook? Here's a rough guide:
|
| Featured recipe: Habitant Pea Soup
|
by Chef
Marc Miron
|  |
Dance like Jagger, eat like Champlain
 | |
Chef Marc displays his fresh-made pea soup
|
This past month, we featured many of the types of food that were eaten in the 1600s, around the time when Samuel de Chaplain and his crew first visited Ottawa. (I wonder how that conversation might have gone? "Oh, look. Wouldn't that be the perfect spot for Parliament Buildings? And we could put the Supreme Court just over there. Oh, and we could have a couple of parkways running east and west... Isn't this place just wonderful?")
And nothing says "turn of the 17th Century" better than C&P's Habitant Pea Soup. Here's the recipe for a quick and easy lunch or dinner.
Ingredients
(Serves six to eight)
1 lb. dried yellow peas
12 ounces of onions, finely chopped
4 ounces celery, finely chopped
4 ounces carrots, finely chopped
2 tbsp thyme
80 ounces ham stock
1 cup ham hock meat*
Salt and pepper to taste
Canola oil
*Get ham hocks at most butcher shops
Method
- Check the peas for small stones and discard discoloured peas.
- Slowly cook the onions, celery and carrots in a small amount of canola oil until they are translucent (don't let them brown, we are not looking for colour here).
- Add the ham stock and lentils and cook until lentils are tender, skimming the top of the stock for impurities.
- Add thyme.
- In a blender, purée about half the soup, then return it to the pot.
- Add the ham hock meat and adjust the seasoning.
- Enjoy!
TIP: As with most foods, when cooking legumes you will get a better result if you add the salt and pepper after they are cooked rather than before.
|
|
|
|
|
|
|
| |
|
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! |
|
|
|
