She Eats Bears

relaxin' times

2011-08-10T11:04:00.008-04:00

A few weeks ago, at work, I overheard:

Is there anything that Marysol can't do?

The answer: Of course, she can't relax.
(Since then I have also proven that I cannot cut my own bangs, and that time and time again I have no sense of direction)

I cannot relax, it is mostly true, I have to admit. I have always been this way, I need to keep busy, my mind stimulated, I am always hungry for more. If I sleep, it is usually from exhaustion.
My mother joked this weekend that she must have been one of the only mothers who needed to ask her kid to stop studying. I would go on until I fell asleep, books in bed - then as soon as I woke up, I would go back a few chapters/lessons/pages and go at it again...

***
Edgar is on vacation for two weeks. All staff is happily camping, enjoying day trips here and there, getting ready to go back to school for some...
Simon and I are at his family's cottage.

When we arrive at the cottage, the car is usually packed to maximum capacity. Food. Books. Games. Rain boots. Paint. Easel. Stereo system. Notebooks. Computer. Good camera. Extra gas tank. Cooking tools. Lot's of cooking tools. Condiments, every possible farm fresh ingredient, marinated meats, food experiments...
This year, I tried to hold back. The only 'oh my' factor would be the reading box: it certainly weighs as much as me.
I brought all the cooking magazines that collected dust for the past 8 months, I bought the newest issues of Meatpaper, Lapham's quarterly's food issue, Lucky Peach. Also in the box are about 12 random books, some halfway read - a few new ones down already. I am a speedy reader, and a borderline neurotic note-taker.

(I have to say that I miss my camera as I did bring my phone on a kayak trip, dropped it in shallow water, and had to wait a day for it to work again... so no camera for way too long a period of time)
...iphones do not like water. It spazzed out a bit.

Here, I alternate between reading, cooking, taking walks, picking berries, identifying weird moss, spotting cute colored mushrooms, staring at fish, waiting for frogs/fireflies/deer/chipmunks,
Sometimes playing frisbee/badminton/bocci/ultra competitive rummy games. And sudoku. I love numbers & puzzles, having my brain in a knot.

As it's a bit late for berries this year, I went hunting for apples.
With absolutely no grace, I pulled all I could from the tree...
They are tiny & tart apples. I have a liking for sour/bitter, so I was curious of the outcome for such apples as apple butter.

So with the fabulous duo of The Worst Peeler Ever and The Dullest Knife in The World, I cooked some more.

The apples cooked down for about 6 hours with a bit of butter + a drop of water + scotch & maple syrup + salt at the end just to balance.
Delicious on toast with gouda cheese this morning... Just an idea. Apple season is starting!

Yours truly, Marysol, in the middle of nowhere... vive la technologie.

summer treats.

2011-07-20T20:09:00.009-04:00

We started talking summer treats around February.
Trying to forecast how desserts would shift. I was thinking meringue tarts, fruit pies, custards.
Then we pondered... ice cream?
I didn't feel like buying an ice cream maker, it was heavy and took up precious space. And our freezer was so packed with take home meals, it just did not seem manageable.

Ottawa has an ice cream queen. By no means is she an ice queen, Pascale is the most genuine and friendly and warm and lovely lady there is. She makes kick ass ice cream and we wanted some to make our own ice cream sandwiches.

Sadly, then, we were faced with reality: laws that regulate dairy in both our provinces are different (Ontario and Quebec) and her ice cream could not cross the border for resale. And she could not use our cream (from La Laiterie de l'Outaouais) to make ice cream for us... So we set out to make our own.

I tried gelatos. Sorbets. Ice creams. No eggs. No dairy. Vegan. Canned fruits, jams, purées... and kept three basic recipes that worked best, and modified, adjusted, tweaked. Tasted. Tasted. Tasted.

I don't have a sweet tooth per se. I am guessing this is a result of working with sweets a lots, the smell of chocolate baking, especially in a warm environment, usually makes me a tad nauseous. I never really crave desserts or sweets. BUT, if you leave me with a container of ice cream, I usually manage to finish it. Or I leave just a tiny bit not to feel too guilty... Throw in a sour note like citrus, rhubarb, or dear, dear coconut, and you've lost me for awhile.

I said I would share a recipe soon and here you are.

Now, this picture is upside down. Sorry.
I am a bit absent minded. And can admit to being somewhat ADD. I laugh about it now. I have to, staff point it out daily. Very organized, but all over the place.
Also, the instructions are, well, Marysol-like.
I usually memorize everything, but since I now have staff, I need to leave notes. This is how it came out. And, to make thing *worse*, we sometimes do not note everything (Katie and I), like some kind of secret club... Us girls have to keep our secrets right?

As a side note, some things Katie and I do truly are secrets. Take for example our Mexican style pulled pork - Katie does the rub, and I do the sauce. I am not quite sure of what she does, and she does not know what is in my sauce. Perfect. Our secret is safe.

I can share a little something about cookies as well...

We changed our cookies a few times. testing if they freeze well. If they are soft enough, not overly sweet. I found that adding honey made them softer, easier to bite into. If you freeze them, it is easier to pat down the ice cream to form the sandwiches.

This is our Orangette, yes, a clin-d'oeil to that beautiful blog. Chocolate cookie, fudge and orange gelato.

I try to make a fresh batch of cookies as often as possible and I assemble the sandwiches in the morning, so that they have less 'boogie time' with the freezer.

Juliette: fresh simmered apricots, pureed, with a sweet swirl of raspberries. The cookie is lemon honey.

If you ever want to attempt the ice cream, and need explanations, leave a comment. I will answer the thread.

hi.

2011-07-13T20:27:00.021-04:00

Photo credit M. Sunderland. He makes awesome jams.

So, it's been quite awhile.
And many of you asked when I would write again.
If I would write again.
Why I didn't write anymore...

But no one asked as kindly as A.
She came in the shop today, and said she missed me. The blog me.
Not the little girl running around and making food. Whisking lemon curd and trying to get things out of the oven at the same time.
Not the one serving you. Foaming your latte. Bringing you water.
Not the one doing dishes. All sweaty, scrubbing, polishing.
Not the one smiling behind the counter. Explaining what today's take home options are.
Because for A, that is not the real me.

The fake or the real me? The tired today me. Smiling at A, no makeup, bad ponytail. Gazpacho stain running down the back of my tshirt, accidents happen.

She asked if I felt there were different Marysols for different people.
Of course, she knew. But she wondered how people who have never read the blog perceive me.
I responded that a majority of the customers don't even think I am the owner.
And I don't mind. I like seeing the surprised look on their face when staff point at me.
I have always been an observer. I tend not to speak much and love to analyze.
I also love to listen, always shy to share.
But I guess that over the years, I have shared much on this blog. And some have gotten used to it, and it seems odd that I am so quiet.

So what is it that people want to know?
How has this blog inspired you?

I hope to have inspired whimsy. Taking yourself too seriously is rarely a good thing. Many people in the industry feel a need to prove themselves and forget to have fun.

We have a nice garden at work. I take silly pictures there too.

I hope to have inspired creativity.

Never stop marveling at the beauty of nature. Take the time to observe.

Gardens and flowerbeds are so full of color and treasure. White poppyseeds are fantastic in salads. We use them for weekend brunch.

We go through a lot of green papaya per week. We Ooooogled at this one for about 10 minutes. Usually the seeds are all white, these were painted perfection. A quiet palette, calm but still so noisy.

How about a few pictures of the past few months...

Zoé putting away the sandwiches... I do admit that we feel quite ordinary doing sandwiches every single day, and we wish we were doing fancier. Owning a restaurant and being so close to customers I now realize that I can't switch it up every single day as I hoped I could. People come back for favorites.
One day, my wish is to have a very small menu that changes daily. Elaborate and tasty evenings. Maybe that will have to be in another location...

For now, given the space we have, the neighborhood we are in, we focus on making the weekend breakfasts as tasty, beautiful and scrumptious as possible. People are ok waiting for these, no weekday lunch rush.

Poached eggs are always a hit.

But so are heart shaped eggs for kids.

People heart french toast and bread puddings.

I especially like picking the strawberries.

And I am really excited about this weekend's breakfast.
Dutch Baby Pancakes. Fluffy, crunchy, airy, sweet, not too sweet, buttery, tart, gooey...

Oh, and life outside of work? And how I am doing? How's it going so far? Because I guess that is what you want to know... Well, I am still a wee bit tired.

But I can now have a bit more of a life because I have extraordinary staff.

My girls are incredible. And so is Phil (ladies, please note that his kitchen skills are prrrretty good.)

Friends are fabulous and it is always a treat to have time to see them. Cheers to all of you.

And I swear I am taking care of myself. I eat my tofu, drink my carrot juice. I try to go swimming as most I can. (So that I can keep eating as much bacon as I want and drink as much cream as I wish thank you. I am not perfect, and I am enjoying this.)

bunnies and eggs

2011-04-18T08:06:00.003-04:00

when i was younger (well, maybe still) i was fascinated by cadbury cream eggs. (and bunnies. and i want a bunny soooooo bad. i want a bunny.)
what a delight when a friend sent me a recipe to make them myself!

you should definitely attempt these at home.
they do take time, patience, but they are well worth it.
one thing that may have made it a tad more difficult is the fact that i added a bit more corn syrup (oh, and honey) so that the center would be less stiff.

here is the recipe that was sent to me.

i omitted the orange blossom water, but substituted with finely grated orange zest... and brandy.
the chocolate i used has a slightly higher cocoa percentage, and i tempered it. if you want a nice finish, this step is important.

you will need to be patient, then work quickly. the 'softie' on the inside, as soon as it is taken out of the freezer, thaws. work in small batches. unless you have liquid nitrogen, then it all becomes much easier. ha ha. wow, that would be awesome and perfect.

dear grapefruit bars bakers - i changed the recipe again... to ensure even baking, i now cook the grapefruit 'appareil' in a double boiler, slowly, until it slightly starts to thicken.

Ideas in Food + Atelier

2011-03-29T08:31:00.004-04:00

I don't write about other people's food often.
I have to admit that I am hard to please.

I had a fabulous dinner last night.
You must:

go to atelier.
read ideas in food.
follow foodie prints here and here.

It was more than just a meal, it was a visual exploration. I want to one day do food this beautiful.
I took the time to think, and smell and admire. I ate 15 courses even though it was about 3 hours before my usual 'dinner time'

I had a great 'date', my most fantastic moment was when Don served me pieces of the whole fish to share family style - it is great to reconnect with the person in front of you and stop staring at your plate. It is also fantastic to look up at the person across you and simply smile, no words needed, because you are both blown away by it all.

It was also heartwarming to meet chefs who are still humble. I have been following Alex's blog for awhile and was a fan of atelier before it even opened, I love people who are adventurous, curious. It just gets your imagination flowing and obviously makes you smile.

**ps. will send a massive email with grapefruit bar recipe, had no idea i would get such a response!

Two hands & one heart per human.

2011-03-27T20:31:00.013-04:00

Where to start?
It has been more than a month since I have last posted. How long since I have posted a recipe? A good picture? Thank you for being so patient, I know a lot of you have been wondering how I am.

I should start by saying that I am good.
My mum was a tad sick and I took some time to be with her. I thought I was losing my mum and I am so thankful that she is well again. Thank you for saving her heart.

Things happen that make you think differently. Have you ever stopped and looked at a stranger and wondered what their life is? What are they presently living as they are driving that car? Why are they smiling so much, or why do they look so sad? Life just goes on, whatever you are going through. I walked a long hospital hallway and sobbed openly one day. The other, I watched a friend cry and could do nothing more than put a hand on her back, a few soft strokes in her hair and a hug. If only there was a window into other people's lives to understand them better.

Music plays a big part in my life, nowadays and always.
What does this have to do with food? It influences my moods. My thoughts. It inspires. I have a 'song phrase' for many moments in my life. Good and bad. (umm. good and sad)

This was a very Tori month.

Desserts at the shop went from a very reasonable amount per day to 'how can my two hands produce this much?'

Full display in the morning, empty at the end of the day. You can't hope for anything fresher - and I would not want it otherwise... I come in early every day and do it how it should be for any pastry shop.

(insert here Tori singing 'baker baker, baking a cake, make me a day, make me whole again...)

I love doing desserts. I secretly wish this was my job, 8 hours a day.

And how to do all day brunch without thinking of 'here in my head' - Tori sings: breakfast, any hour, it could save the world...

Brunch has been getting busier since xmas. Familiar faces. Oooohhh and aaaahhh. Camera phones. Lineups.
But when breakfast gets too intense, for tooooo long, I hear Tori singing Slayer's 'raining blood'

All this silliness aside, I have to admit that it is hard keeping all the pieces together.
Take-home food has really been taking off. Need to produce more. More.

These delicate king oyster and bok choy dumplings I loved...

Thinking of the take-home food, the day-to-day menu, the desserts, the brunch, soups, salads... Then putting in orders, shopping, cooking, accounting, paperstufffff, taking pictures, returning emails, cooking some more. And most of this as there are people in the shop, talking to me, eating in front of me. Radiohead surrounds me and I keep replaying 'In Limbo' - Nowhere to hide, trapdoors that open, I spiral down.. I lost my way... I lost my way.

But then I have these great moments. I make people smile.
I make myself smile.

These little sweets made their first appearance this week and it was love.

Nutmeg beignets filled with lemon curd and rolled in cinnamon sugar.

Grapefruit bars (email me for the recipe!)

Honey fig and blood orange cheesecakes.

Other things that make me smile? The fact that Lynne and Katie eat potatoes as no one is watching. That means that they really want them. I love you ladies. ( I think Lynne kept those in her apron pocket... )

Lucky

2011-02-13T07:10:00.005-05:00

Today is Edgar day.
The anniversary of my father's death. We celebrate peanut butter cookies, and blueberries in all forms and big juicy steaks. Je pense à toi papa.

I just wanted to say that I feel so lucky to be surrounded by incredible and generous people.
Since I have begun the Edgar adventure, I have met handfuls of wonderful people.
And I am having fun in many aspects of my job, I get to bake tons.
Yes, TONS - yesterday we sold out of almost every dessert and we must have had about 14-16 kinds. I hopped to the mixer and made cakes and brownies and macaroons and and truffles and more cookies. All is full again this morning. (Very excited that the lime coconut cake make a second guest appearance this week!)

I get to work and meet with exceptional people that I now consider friends.
A great big hug to Lynne for yesterday. Everyone, please end out very positive waves to my friend the twisted chef.
Katie, you rock. Point final.
Aaron and Kirsten, no words. well, maybe. bacon+avocado+blue cheese = heaven.

oh, and we did huevos rancheros!

February Cold (isn't scaring anyone!)

2011-02-08T20:26:00.015-05:00

Well, I thought it would be less busy after xmas, but no!

We have had our biggest weekends so far, I guess the word is getting around about brunch, and pastries, and great coffee.

I got these nice new ceramic glasses for hot chocolates and lattés.

My favourite french toast of the past month or so... sauteed honey apple, sauvagine cheese, maple syrup and crispy maple-pepper chicken skin!

I try to be creative and change it up every week. The same for the egg option... I have been swinging with the eggs cocotte for awhile but we will switch for huevos rancheros next weekend, I am soooo excited! I went to a great tiny latin store today and bought beautiful homemade sausage and fresh white cheese to crumble.

Once more, I made ribs and the sandwiches just sell like mad! Again, I try to be creative with the paninis and wraps - and people usually go for it. The only one that was not getting as much love was a spicy grilled tofu wrap. I loved it though: lemongrass, ginger, chili, lime and full of veggies, fresh cilantro. I wasn't sad to have those for lunch!

Soups and soups and soups and soups. I can't believe how much soup we sell. In the past couple of weeks, my favourites have been onion soup (ultra comfort!), chicken thigh and white bean & harissa split pea. I will try to picture the split pea and share the recipe this week! It is tomorrow's soup along with Celery Root, Fennel and Potato.

Take home meals are starting to take off. I have been doing a lot of chicken, people don't seem to go for beef as much... The stuffed chicken breasts are a sure hit, so is the curry. I guess I make Saveurs des Monts very happy with people's chicken cravings!

Tender chicken thighs with soft eggplant, full of thai basil, cilantro... heaven.

Desserts change a lot - I knew I could not limit myself to just a few. I have been really fond of upside down cakes lately as well as brownies. The banana caramel cream pie made a comeback! People were asking for it, one girl even spotted them from outside and came in, smiling: is that what I think it is?

I am thinking of stuffing my brioche this week, I am getting a bit tired of the spiral look ... maybe dulce. Or lemon curd.

Speaking of desserts... Valentine's day is just around the corner!!! I made a ton of tiny truffles. I still want more because I didn't do a spicy one yet and it makes me sad.

And little sugar cookie hearts. Pepto bismol color. ha ha.

I can't wait for Valentine's day. Not because I really like the holiday, but because I will be volunteering at BelFiore for their busiest day of the year! Yup, me at the cash with Teena and Stacy and many many rose thorns. There better be a lot of you opening the door to that exceptional shop, because there are a lot of deserving peeps out there!!

Here are a few ladies that have a piece of my heart this week:

Marie-France @Le Local (a store you NEED to discover)
Jacqueline aka TheSoupJackie @StoneSoupFoodWorks (because she makes soup all the time and is fabulous!) She has a blog and shares great recipes and tips!
Denise @Heaven's to Betsy (because she sews beautiful aprons and has a ton of fun nic nacs.)

Minis

2011-01-24T21:28:00.000-05:00

I have fallen in love with minis these past weeks.
These two minis are now regulars: blueberry crumble and reine-élizabeth.
Actually, this is nothing new. I love all things small. They make me smile.
I dream of a party where all my friends dress up and we eat finger foods for hours...

This other mini is my mum's favourite cake: marzipan. I did a dark chocolate buttercream for it.
And there was a bigger version...

I have been varying the brioche a bit lately. My favourite of the week was sauteed green apples in caramel. Yum.

And Simon's favourite sweet treat was no doubt the white chocolate and macadamia nut cookie. Here it is with the ever popular chocolate ginger cookie.

My crush though is the french toast. I admit that I did not eat it yet, maybe that is why we are still in this courtship phase...

No worries everyone, I still have not started uploading pictures on another website. My plan was to do it all with my phone... but blogspot is not yet ready for that in Canada it seems. We might try wordpress, or Simon might be able to finalize the website soon - I was hoping for a little corner of ever changing pics. You can always check out twitter (@chezedgar) or befriend edgar on facebook for the weekly menus.

Only Human

2011-01-08T17:55:00.004-05:00

Hi.
I know, it has been awhile. I was having trouble laughing like this.

I have come to realize that I am only human.
Today was a humbling experience.

After putting on the final touches to Edgar last night (it was the official reopening today) I went straight to bed. No reading. No computer. No late night snack. I felt a bit out of it, my head hurt slightly.

And it hurt throughout the night. When the alarm rang this morning, I did not spring out of bed as I usually do... Simon asked if I was ok, and I said no. I went downstairs and attempted to shower. Then just formed a little ball. My head hurt so much, and I vomited. And I said I was ok. I kept saying I was ok but could not convince Simon. I think I said it 15 times, probably more, trying to get up but just getting back into a little ball.

I did not go to work. This is not Normal me. I was ashamed. I felt so bad for the people I was letting down.

But I am only human.
Since October I have pushed all boundaries and everything was a-ok.
I had ups and downs, I was tired - but I always think back to everything I have been able to accomplish in my life so far and this is feasible for Marysol. Maybe I pushed too far.

I have often had many jobs at the same time, did art shows as I worked full time jobs, took the time out to run and swim, even trained so hard to work with the circus, keep this blog going, kept my art blog going, tried to be a best friend to many, tried to be the best girlfriend ever to a few... I think I forgot myself on many occasions.

I need to change little things to make my life better. To have a life.
This blog will have a bit less postings.
I just secured another address to post wordless pictures of the Edgar food. I will still be able to reach out to you all, to tell you what I am up to, in pictures.

And I will make my work days shorter. I think 15-16 hours a day might not be reasonable for Mid-Thirties-Marysol. I have to remember that I am a cook, and a server, and a manager, and an accountant... Edgar hours will change and I should finally be able to hire staff.

And I will indulge in more Me Time. Tuesday mornings are mine, I started taking one-on-one classes that I had only dreamed possible.

And I will smile some more. And laugh. Apparently my laugh makes you smile.

Counting Down the Days

2010-12-20T08:11:00.016-05:00

I don't know if I should admit to this.
Close friends already know.
I am not a fan of Christmas.
But this year, I just can't wait.

One thing that really gets me freaked out are gifts. Gifts that mean nothing. Disposable things.
My heart was warmed by new friends, homemade gifts and thoughtful cards.

Thank you Kaitlin and Andrew! The box. The box. A cutie. These homemade oreo cookies have not yet been attacked. Soon.

Merci Kim et David. Isn't this absolutely extraordinary? They made over a dozen different kinds of cookies! Go see a few here.

And a big thanks to regular 'eaters' of Edgar : A&K for a lovely card (that hangs in front of my face as I bake to remind me that The End Is Near), Mike and Carole for the lovely bottle (that will age gracefully at home) and of course, Lynne, for all the baked goods. I think she has a secret plan to fatten us up.

Speaking of fattening up...

Cookie boxes... Macadamia&Orange, White Chocolate&Cranberry, Chocolate&Ginger, Coconut Macaroons, Snowflake Sugar Cookies, Peanut Buster Clusters (Thanks for the name Christal!!!)

Yup, I made a lot of cookies. On top of the every day ones, here are this week's craziness...

More Sugar cookies. We piled them up pretty.

And here is Christal icing the molasses bears with white chocolate, cranberry and crystallized ginger.

And of course, I made a lot of soups. A few of my favourites:

Pear and Turnip velouté. So silky.

A Caesar Salad as a soup. Lettuce soup, bacon bits, parmesan shavings, fried capers, garlicky croutons.

Simon's favourite this week was a Moroccan inspired bean soup: Lima beans, white beans, pink beans, chick peas in a harissa vegetable stock. It tasted best the following day, so a great soup to make in advance...

I have also made a lot of tourtières... A mix of veal, pork and beef, duck fat, apple cider and yummy smelling spices.

Last but not least, my favourite sandwich, so simple.

Green apples, brie, sprouts, arugula and homemade apple butter on rosemary bread.

AND, a big thank you to Marie-Hélène for helping out this Saturday... She made it all look so easy. A full house, lattés, soups, desserts, sandwiches, cappucinos, the cash register - ALL AT THE SAME TIME. No worries, yup, this is easy. Please quit your day job and come play with me all the time...

Time Flies

2010-12-13T08:29:00.015-05:00

The days just go by so fast.
I get up. cook, cook, open the door, cook some more, lock the door, cook, go home, eat, sleep.

A fellow food lover said: If cooking was my 'job' I think I would never get tired of it.
I can't say my mind is tired of it, but my body is.
I have gained a lot of strength that was lost over the years, my arms are really muscular again. I lost weight and feel, well, like I could knock someone over pretty good. But my hands hurt. One hand goes numb when I sleep... I can't wait for the christmas holidays for some rest.

The past weeks have been even more busy than I thought busy could be.
My friend Isabel had to go out shopping for more food - I went through my weekly estimate in three days... I have to admit that at some point, I was discouraged - I felt that no matter how much food I made, it was never enough.

But this is a good problem right?
And I keep seeing the same faces over and over again, so it warms my heart to think that people find comfort in my food.

My favourite soup this week was celeriac and potato with a rosemary, garlic and chive drizzle. Sadly, I took no pictures! But here are some more...

THE most popular, a cream of wild mushroom (cooked with hazelnuts and sundried tomato, served with homemade crème fraîche)

Roasted tomato + roasted red pepper with kale chips and a rosemary drizzle ... or would you rather a spicy silky carrot soup with a coriander purée?

I also did a minestrone. some squash soups. a hearty mushroom/beef/barley. more cream of wild mushroom. a sweet potato with lots of lemongrass. a beautiful ruby beet soup.

This week was also the start of 'Holiday Food'. I made some tourtières, the meats cooked away in a large cocotte...

We (Loretta, Christal and I) started the cookies for gift boxes. Macadamia&orange, white chocolate&cranberry, chocolate&ginger. I should be rolling out sugar cookies today, making some very naughty cookies with marshmallows (I could eat... too many.)

I made our regular bacon and date brioches, and also made some more festive ones: date, orange, cinnamon and cranberries!

The sandwich of the week: Smoked salmon on 12 grain fennel, cucumber, feta, a lemon/garlic yoghurt, red onion. Who thought people liked smoked salmon so much...

I also had a very odd 'we all want hot chocolate!' Friday. Hot chocolate after hot chocolate after mocha coffee, more hot chocolate...

Our stuffed french toast was also quite popular... I love how two people agreed to the ham + bacon suggestion. Then I made more during the weekend - they called it: double pig.

But the best treats in the world did not come from Edgar, they came from friends.
Tons of sweet treats from Lynne, little chocolate bites with icing that I scarfed down in my car. Tiny Clusters of Goodness (that I just could not stop eating after dinner...) from Eva. And an over the top dinner that made us cry from Rachelle.

Here are a few shots, I regret not taking more... She and her husband read through our blog and noted what they thought would make us most happy. We started with cheese and sparkling wine, then a beautiful tartare, some more tender beef with crisp-to-perfection fries, and a decadent chocolate dessert. We thought we had just stepped into a dream.

Has This Always Been My Dream?

2010-11-28T22:15:00.016-05:00

(photo credit Sylvain Lajoie)

Have I always dreamt of this?
I have been asked this question over and over again in the past few weeks.

This question required much thought.
If you had asked me when I was 22-23 years old, I would not have hesitated. Of course owning my restaurant is a dream. But then years go by and you are a bit more conscious of all the monetary risks, the long hours involved, the way you really want to do it and the sacrifice that comes with it. And if you are me, along the way, some people have disappointed you and now you are a bit more careful, scared and I hope wiser.

Let me share the week that has gone by (week 3!) and then a little story about restaurant dreams (for those who still are reading by then...)

*Well, I was on tv. I wasn't sure I wanted you all to see it, I couldn't watch myself, and I finally watched it, and you can too. Clicky clicky to see.

*There was a FANTASTIC review/article in the local newspaper. I guess I am doing something ok.

*I have incredible helpers. Meet Christal.

Christal is the sweetest, cutest, most positive classy lady ever. If you come to Edgar, please convince her that her French is adorable. But be warned that she is very very strong, so don't tease her too much.

She has helped me a few times this week in exchange for food and cooking/baking tips. Sadly, we have been so busy that she has not learned as much as I hoped. Last Sunday, the crowd took us by surprise, we rushed from open to close. Wednesday, ditto. Today, she had time to make some doughs and learn to make the perfect cappucino (for me!)

*I am notorious for not drinking my coffees. I usually drag out one coffee the whole day. 50% of that time my coffee gets knocked over... It happened twice this week. I drank Christal's coffee in 6 minutes flat, record time. No spill.

*The hits this week? Chocolate ginger cookies.

And any chicken sandwich (we had chicken avocado melts, chicken with spicy red pepper jam and oka, chicken bacon roasted tomato) - these sold out every day. Here are Christal and her sister Loretta makin' sandwiches with love... and spicy mayo!

*Today, I actually had time to sit down and eat. A first since we opened.
And I gave myself permission to eat whatever I wanted, not leftovers. And I ate a chicken sandwich. With bacon. And avocado. AND crème fraîche. I made crème fraîche as a garnish for my roasted tomato, garlic and basil soup, I could eat it by the shovelful.

*Waffles still are my fave. And luckily, they are Miss K's as well. This lady has become a familiar face on weekends and she lets me coat her waffles with bacon caramel. And she let me picture her plate...

...and my mum is the most incredible mum in the world. For many reasons. Je t'aime je t'aime je t'aime mamie. She did a lot for Simon and I this week, sweet surprises that make life easier.
(And Simon's parents are incredible too. Et merci David. Et merci Johanne. Et merci Line. Et merci Rachelle. Et j'oublie certainement qq'un cette semaine, je suis morte.)

And now, the answer to the question, really...

I have somewhat always dreamt of this.

My mum said this week that she could remember me being very young and wanting to stir, mix, taste... I have very clear memories of the show 'Just Like Mom' and I wanted soooo bad for us to be contestants!!! My cake would be the highest one (baking powder and orange crush were the secret in my head...)

Owning a restaurant or becoming a chef popped in my head when I was about 22-23 years old. I was working 7 days a week in restaurants, and I thought I knew a lot... I certainly had a lot of experience for someone my age, but it makes me giggle today - I understand taste so much more now, technique, balance.

I wanted to share this tidbit because I lived a very emotional moment this week. The woman who crushed my dream when I was 23 actually came to the restaurant this Wednesday. And I simply cannot stop thinking about it.

I was so wide-eyed when this woman proposed that we open a restaurant together - she would follow whatever idea I had. It would be my show. My friends came to help, they even repainted the exterior of the house she bought for the bakery. My father and I redid the whole interior, installed hardwood floor, demolished walls, refinished walls. I researched, baked and baked. And then, not even a week before opening, she said: I think I cannot work with someone like you. We are not compatible. I was crushed. Lost. Someone like me. What did that mean?

It means that I worked hard for all these years and I finally have my own place. Mine. Not working for anyone else than little old perfectionist me. But I am not perfect, I have flaws. And I think I am fun to work with anyways. And I think I will make this work and grow for years to come. It will change, I might stumble, but I will always give it all I have.

So because I know I kick ass at what I do, I served her her roasted tomato soup and chicken chipotle wrap. And I knew all too well that she had read that newspaper article before coming - even though she acted all surprised when she saw me and asked: Oh! You work here? You own this?

Yes. And I will not be stepped on ever again. And I will be proud.
And no one out there should ever think it is ok to be stepped on if you follow your heart and have good intentions. Life will find a way to make it all sweeter, you just wait. (in my case, 11 years...)

ps. her friend told me they had read the article as she paid for lunch... Life is sweet indeed.

Slowly Adjusting

2010-11-22T07:44:00.004-05:00

One kind lady told me that she was surprised about how much I shared on my blog.
I feel I need to, especially in this very crazy moment.
Some of you have been following me for years. A lot have tried my recipes at home.
Some have mustered up the courage to send me an email, leave a comment.
Some I have had the pleasure to meet in person.

I feel like I know all of you a tiny bit.
There are 229 of you who proudly say you follow me.
There are hundreds more who pop in for a visit daily - I see you!
Thank you. You keep me going.

Media has played up the fact that I was a food blogger. Like Molly from Orangette, they love the romantic idea that I just took my recipes, opened up a place and now it works. Reality is that I have worked in the industry for years - a little mouse in the back, doing what others hate to do, helping others look good, making everything more efficient. I am a work pony (not a horse, I am too small) and I am very stubborn. This is why it works.

We started our third week.
Again, it was full of surprises. We were much busier than we anticipated. Now people wait for tables. Some people come back almost every day.
Weekday lunches have been packed. Prep I did for the next day ended up being used the day of. I lock the door and I start over for the following day. And I feel like crying. Last Wednesday I called home and sobbed. I was tired, hungry, the place was so full of pots and pans, it was raining hard, recycling, garbage... Then there are days like yesterday. Even though it was madness until 3:30 pm, Simon and I were home 45 minutes after turning the key to close, that was bliss.

One thing I want to get out there is: Encourage chef owners. Encourage small businesses. Think about this every time you go out. There is a real person behind those pots and pans, they put love in the food. And they work hard. And they take out the trash. And they care that you stop by. I do.

Things we tried this week...

*Waffles! They need to be perfected a bit.
We made chocolate chip and bacon caramel.

*Frittata. Will do bigger pieces. People want a salty breakfast on the weekend.

*My favourite soup of the week: celery root and potato.

*Peanut butter cookies. Melt.in.your.mouth.

*THE hit: cranberry walnut upside down muffins.

Upcoming...

*Combining the two most popular ingredients from last week: cranberries and goat cheese - in a chicken sandwich!

*Something chorizo. I want chorizo.

Things we discovered...

*I should label spices. Lynne had much fun figuring out what was what to make ginger cookies... And I would not win Top Chef sniff tests - I guessed garam masala 20 minutes later.

*Firemen love brioche.

What brings you comfort

2010-11-16T08:04:00.006-05:00

(photo credit Sylvain Lajoie)

Yesterday, Simon asked that we have a real meal and some time together in the evening.
I zipped through my day as fast as I could and then came home to a clean and welcoming house.

In the midst of all this craziness, I know I can count on the love of my life to create a little cocoon, a soft pillowy place where time stops. And we watch 30 rock (Liz Lemon rocks). And we eat and drink good wine (a bottle we had been keeping for awhile...)

Even though I am surrounded by bacon at work, I can never have enough of it.
Ditto for butter.

In our plate: Tender beef, potato mash and Brussel sprouts with french shallot, butter and bacon.
And for dessert, my taste test for tv today: cheese cake with cranberry orange topping.

Here is another way too flattering blog post from the Ottawa Citizen blog - I am starting to wonder if someone is paying these folks to write nice things about me.

Omnivore's Ottawa review

Two weeks officially done...

2010-11-15T09:30:00.009-05:00

...and this has been quite a ride.

What have a learned?

I have great friends, people are generous beyond belief.

Last week, I had help from Marc-André, Psychgrad, Nadia and my three moms. (My real mom, Simon's mom and Line, my adoptive mom) Thank goodness, because I would not have survived. (ummm, slept)

Also, I got a surprise visit from three extraordinary ladies on a Friday night: Asha, Rachelle and Lynne brought real food, sublime goodies, for Simon and I to eat. And we shared a delicious meal, and they helped out to prepare for the next day - which turned out to be busy as a radio interview aired in the morning. You can click here to hear it, probably for a few more days only...

Lynne and I have great fun thinking up sandwiches and brunch dishes. Can't wait for Art-is-in to bake new types of bread and sell croissants (soon!!!) Our fave this week was egg salad, with apple and red onion, on potato dill bread. I believe Lynne took a picture...

So far, the brunch items are not big sellers, I wonder why. Don't people love french toast? I am considering a waffle maker... Anywhoo, we did a Monte cristo - a mere handful of people ordered it - but it was delicious! Pear and caramelized onion butter, melty cheese, ham, french toast, maple syrup, how can you go wrong?

And we started serving hot chocolates and homemade moccachino-type coffees.
I am happy, see?

We have beautiful flowers from Bel Fiore in the shop, these are real pineapple! They had people talking quite a bit...

And these are not flowering asparagus... One day I will remember names.

...and I am trying to remember the names of everyone in the neighbourhood. I love how some are already familiar faces.

If you want a bit more to read (and more pictures!), some people came to eat and had something to say about it:
Eva's Food World
Grow Chew

I will be on tv tomorrow as well. Wish me luck!

Soups and soups and brioche

2010-11-08T07:35:00.008-05:00

We have been so busy. Much more than anticipated.
Did I say that before?

How was this first week? Well, I made a lot of soup!!!
I offered two soups per day and sold out almost every day even though I made ginormous batches.
This is what I think I did so far:

Chunky chipotle chicken soup
Spicy butternut squash with lemongrass, galangal, lime leef
Sweet Potato and butternut squash
Spicy beet
Soft beet and goat cheese
Curried cauliflower
Potato, leek and bacon
Broccoli and cheddar
Tomato and roasted red pepper
Tomato, garlic and basil
Homestyle chunky vegetable
Another spicy butternut squash
Beef and barley with mushroom
Acorn squash, apple and cashew

Isn't this insane?
Below is the recipe for the acorn squash soup.

I have trouble putting the finger on how I am feeling. It is definitely setting in that I have a café/restaurant... This weekend was proof that I need to hire someone. So far, I have had so much help from friends and family.

This friend is pure gold

Meet Lynne. She is extraordinary. And larger than life (really, she is tall.)
She comes in and works for food on Saturday mornings (and Sunday this week too!) and we chat food, we make food, we serve food, we live live for food. Everyone needs a Lynne in their life.

Everyone needs cute kids in their lives too.
The hair, the hot chocolate mustache, the wool pants (I want those)

We finally got our business cards, they are screenprinted!

My fave dessert of the week, banana and caramel cream pie.

So, week two is a go. Shopping, making menus, fixing little things in the space. Trying to figure out how much food is needed (on Saturday, we ran out of most of the food!). Trying to figure out what will work on the menu as well - Lynne and I were sooooo happy to offer French Toast and it just did not sell as anticipated. Rethinking for next weekend morning food...

I changed the hours as well - days off are now Monday and Tuesday.
We put up a temporary website.

Acorn squash, apple and cashew soup (small recipe! not restaurant size!)

2 onions, diced
3 carrots, diced
1 rib celery, diced
2 acorn squash, roasted, pulp only
3 apples
vegetable stock
1/2 cup roasted cashews
fresh thyme
salt and pepper to taste

In a saucepan, cook the onions in vegetable oil (or butter) until slightly golden. Add the carrot and celery, cook for 4 minutes, stirring from time to time. If it dries out, add a bit of water. Add the squash, apples and enough stock to cover - simmer until all vegetables are tender. Remove from heat, add cashews, purée until silky smooth. Add fresh thyme leaves and season with salt and pepper to taste.

not even one week...

2010-11-03T20:59:00.004-04:00

It hasn't yet been a week since we opened.
I have to admit I feel a bit overwhelmed.

Some moments are great. I am getting to know the neighborhood people, and seeing so many smiling kids. Surprisingly, I enjoy chatting with the locals - this is what made me most nervous before opening... I am shy and very non-confrontational when it comes to small talk, I don't like politics and hard topics, so I tend to just listen. Keep my thoughts to myself, ponder on the subjects.

Customers seem to be enjoying their food, I hear a lot of spoons scraping the bottom of the soup bowls, so that makes me happy. The pastries are selling well. Paninis are a hit. More than a handful have come back a second time, that makes my heart all soft.

The problem: things are selling out fast. Faster than I thought.
I have no time to make the nice take-out meals that I wanted.
I am working long hours. 14-16 hours a day, no less in the past week.
I try to be as efficient as I can, and those who know me can attest that I am a little production machine. I think it is the first time in my life I feel this way - even while balancing food blog, work and art in the past years I have not felt as 'far behind schedule'. Maybe my expectations were too high?

Sleep will do me some good.

Here are a few links if you want to read what others are thinking about Edgar:

The Twisted Chef
If Music be the Food of Love, Play On
Rachelle Eats Food
Heartful Mouthful
Foodie Prints

ps. to all of you who emailed... again, this is a first in my life - I am sooo far behind. I read everything and will soon get back to you. Typing on my tiny Iphone is too big a test of patience these days, I will try to bring my computer to work. Sorry. Sorry. Sorry!

And we opened...

2010-10-31T21:23:00.018-04:00

The little FERMÉ sign, we survived our first weekend.

... The past few days have been hectic and no doubt are we tired.
But this has been unreal and wonderful.

I still can't believe that this will be my job
(I received a card that read: congratulations on your new job, ha ha, funny)
It is not really sinking in.
I was there early again this morning, making brioche, making muffins, scones - I realized that this will not be 'for a second day in a row' but rather 'for quite awhile.'

Friends and family came yesterday and today was a fabulous mix of people from the neighborhood and more friends... The response from the people living close by is heartwarming. Smiling and chatting and laughing strangers, in my little shop.

We still have a lot ahead of us. We have to do the website soon. I have to get on top on my production - frozen soups and lasagnas are disappearing faster than I imagined. Working out the little things, buying the missing tidbits to make my life easier (Nicole, I am not talking about the dishwasher...but maybe should I consider) and, the thing that scares me most: getting the cappucino froth just right. Simon has been doing it for me the past two days, I will be alone soon and will need to face the foam monster.

Simon's perfect foam... not mine!
(Photo credit Nadia Caron)

Friends have been more than wonderful. More than fantastic. More than anyone could ever ask for, or dream of. I thank you all, you know who you are.

Let me share with you some pictures from Nadia, a good friend of mine, and Don, a fellow blogger (of Foodie Prints)

And I will chat some more with you later this week. For now, sleep.

Photo Credit Don Chow

Photo Credit Don Chow
Homemade granola and spiced pita chips

Photo credit Don Chow

Photo credit Don Chow

Photo credit Don Chow
Lynne, cutting the perfect pieces of the Edgar bars.

Photo credit Don Chow
Little apple cranberry tarts and the bacon/date/orange brioche hiding in the back

Photo credit Nadia Caron
Beautiful beautiful flowers from Bel Fiore

Photo credit Nadia Caron
Les barres Edgar.

Photo credit Nadia Caron

Photo credit Nadia Caron

Photo credit Nadia Caron
(She doesn't have a sweet tooth, but she seemed to really have a thing for the sticky apple pecan muffins!)

Photo credit Nadia Caron
(a view of the shop as you come in)

Photo credit Nadia Caron

Photo credit Nadia Caron

More quick notes...

2010-10-29T00:48:00.004-04:00

Here is the news of the day.

*I brought the cabbage from my house, isn't it pretty?

*Thank you all so much for your kind words on the blog, I read them all throughout the day and they keep me smiling. I am so touched and can't believe how many people actually take the time to read this blog.

*I have a coffee-grinder-savior. Many thanks to Eric for loaning me this great machine until I can buy one myself... I will be using his fair-trade organic coffee.

*Two fantastic people came by and brought flowers. G&A, you are beyond. BEYOND.
This reminds me that I need to say that I am so so lucky to be surrounded by incredible people. Really. I can't believe how generous people have been with their time and words and resources.

*I made 3 soups during today's crazystorm: chipotle chicken with black beans and corn. broccoli and cheddar. sweet potato, lemongrass and coconut.

*My neighbors saw me (sitting on the grass), early morning, trying to get my tall grass out of the planters, pulling with my hands, pushing with my feet, huffing and puffing. Man, what a sight.

*Gas stove = Charred green peppers = burrito love.

*Apparently, I have the same flooring as Play. Some people from the neighborhood came in and told us. And they also told us that we need a liquor license, asap.

*I need a double. Any of you read Calvin and Hobbes? I want a cardboard box that duplicates me.

Quick notes.

2010-10-27T23:44:00.003-04:00

It is late, but someone commented on how she was so grateful/happy that I updated even though I am losing my mind, so here it is...

*I decided on my tea, a cute little business not far from my own. Go see their website, and if you live around here, stop by their breathtakingly beautiful shop. If you are a business owner, consider their teas, outstanding quality. I had a very hard time choosing today, luckily I had a great sidekick to help me out.

*I made the largest chicken stock of my life.

*The shop is a mess and I can't believe it will be all nice in two days.

*'People' showed up at the door tonight as Simon and I were packaging (a ton) of lasagnas... He said: I think they are here for you... A big gift with a big bow. I guess they are. Carole, the bears found a home. Mike, again, you have no idea how much those cutting boards are appreciated!!!

*We have our coffee. And maybe a coffee grinder. Yay!!!!!!

*Yeah, lasagnas. I will dream of that. So many.

*The sign is up! The sign is up and I love it!

*We also have a cute Edgar stamp. Maybe I should stamp your hands as you come in...

*I filled a car again today. Boxes and boxes of... boxes. Wow, packaging, that takes up a lot of space...

*Lynne and Rachelle are my helpers for Saturday - who is curious to meet them? And are they curious to meet one another?

*Can I swear on this blog? MERDE. C'est intense.

Opening Saturday...

2010-10-27T07:31:00.003-04:00

So, the whirlwind is full force.
Hardly did I believe that this week would be so intense. Little things take up so much time, but then, some others larger tasks get done quicker than I thought.

I am making a fair amount of food, but still not up to agenda. I will try to push it today.
Luckily, the past two evenings I have had the help of my dear friend Chloe. It had been awhile since we had last seen one another, so we have lots to talk about (as we make spaghetti sauce and debone/portion a whole box of chicken)

In the past two days, I have done:
*A lot of running around... plus*
Tons of veg stock
Spicy butternut squash soup
Apple, squash and cashew soup
Tons of apple sauce
Apple buttah. (well not quite there yet, just needs a bit more lovin')
Cranberry, orange & vanilla sauce
Spaghetti sauce (for lasagnas today I hope)
Chloe roasted a ton of red peppers (one huge box and more) and made some foccacia dough

I plan to do many many goodies for the weekend, hoping to make macaroons, brownies, muffins, scones, buns, peanut/oat/chocolate squares, little tarts, cookies, more bars... And a few lunch items. So far, I am aiming for the vietnamese sandwich, a panini, chicken chipotle soup and a veggie soup (not sure, making a few more today...) And, it time permits, some fun take home items like spiced pitas and dips.

I finally found my bar chairs and paid more than I wanted to, but they are pretty. Almost had a meltdown at the store when the lady said the ones I wanted were discontinued. I am a bit tired I guess. We drove back with a car so full that you only saw my head pop out, I had to laugh.

Reality is, plans change, I have to adapt. I find it hard to coordinate the little things (having the phone/debit company come in, make holes, run wires... make more holes in counter for my debit machine, the phone), deliveries (dear milkman, I cannot meet you this morning at 6h30 and yes, I need butter even if you don't carry it normally for the convenience store next door. Ditto for cream. And sour cream. Yes, I want it all.) and shopping (driving me mad!), ensuring all the last details are in place (Ummmm, take out coffee cups! Writing the menus on the blackboard, checking power outlets - panini grill+cappucino machine+big percolator+soup warmers+fridges =worries - and getting all my crazy paper work together not to forget to pay anyone...)

Thank goodness Simon's parents are there. His mom is driving me around, his father is figuring out my cash register, debit, fixing fridges. My mom sends me little emails with hugs and kisses (and I wish she was retired as well!! ) - I need those.

My sign should go up today, and I am getting my little stamp that Simon made - that makes me smile. My man is the best, and he is tired as well, and doing all he can to do his job and help me...I feel like letting him sleep in this morning, bringing him coffee in bed, a nice smoothie, but work calls us both. Maybe in another life now?

Before the Whirlwind...

2010-10-24T23:05:00.003-04:00

...we went away for a few days. To be just the two of us. No computers. No phones.
I watched birds and deer.
The frost in the morning. The world warming up to a whole new set of colors.
We went for a long hike up a ski hill. The view was magnificent.
I marveled at moss. Rocks. Leaves. Lakes.
Sat in front of the fire.
Ate chips.

I still stayed productive.
Made lists. Reviewed menu. Without distraction.
I made a very cute apron with polka-dots.
I also sewed some thingies to hold back my hair (In Quebec, they want you to be dorky and we have to wear a hair net... I want to hide it as best I can!) as well as curtains for the washroom at Edgar.

I will make an official post, but just so that I don't send 15 personal emails per day (and I do return them all!!!!) - I will open this Saturday. More details tomorrow.

And the address:
Edgar
60 rue bégin, Gatineau (Hull sector)

thank you all for following me in this adventure.

Hall's apples

2010-10-21T23:05:00.004-04:00

I got two nice bags of apples today (From Halls Apple Market in Brockville, you can order online!!!)

This made a few (!!!) containers of applesauce, the base for my muffins.

I also made a bit (!!!) of veg stock.

Quite a few people dropped in today, again, this lifts my spirits and make me think that maybe, just maybe, people will make the trip to my little shop. (Candice, Barbara, Kim, Agathe, Aurélie, Marc, Carley - thank you.)

The official opening should be Tuesday November 2nd, although I think I will do a friends and family (and whoever in the hood is curious) day on Saturday. I will get some help manning the cash, coffee machine and we will sell sweets + maybe a panini or two. Not the full display quite yet...

I will soon address all comments, give me a few seconds/minutes/days... My inbox got flooded today. I am still answering emails at this late hour.

Testing Done - 1 week to go.

2010-10-21T07:57:00.004-04:00

My cinnamon brioche bun with raisins, bacon and orange glaze.

So, a lot of you had questions about Edgar.
I am fully conscious that I did not answer.
I had a lot of thinking to do myself.

You see, I had a vision of a restaurant. Opening for dinner, maybe lunch, maybe brunch.
What I ended up buying is a really tiny place, tucked away in a quiet neighbourhood, near the water and cyclepaths. There are 11 seats, all high stools. Some facing the window outside, some, well, pretty much next to me in the kitchen!

I had to rethink.
I will be alone, so I need to be quite efficient. Take your order, make it, and manage the cash.
For a few weeks at least so that I have enough money to hire someone.
So food choices are key. I can't scramble. I can't make people wait.

So on top of all the craziness of starting a business, I had to think menu-logic.
Breakfast will be a lot of pastries, 2 hot sandwiches (apple, bacon, maple, cheddar and raisin bread + breakfast burrito omelet type thing), smoothies, granola and yoghurt.

Lunch. Lunch is where it is tricky. Big salads to go. Sandwiches. Stews. Curries. I have to be able, once again, to assemble the food and serve people. I wanted original items as well as crowd pleasers: what is around is a grade school, a university, passing traffic from the government and the hood folks.

The sandwich I am most looking forward to is the banh mi. So fresh, crunchy, comforting.

A mix of sweet and spicy pork, pickled carrot and daikon, cilantro, jalapeno, spicy mayo, cucumber - hold the paté.

I plan to open in a week. I am still debating on which day to open: a Saturday so that friends and family can come, or start an official work week and open on Tuesday... I don't like fancy openings, so one day a little open sign will appear.

The inside is almost all done. I had a few set backs yesterday... The chemicals from the hood vent cleaning 'melted' the paint on my floor, I will have to redo this weekend. It sucks. It was a long process, I had to have it dry between coats. Redo. And it seems that the cleaning was never really well done: it lifted years and years of paint colors from the vent - I had to scrape all of those away yesterday. It was so disgusting, in a way, I am happy this happened, now all is so clean.

Today I start cooking and filling the freezers. I have some visit that will make me smile and lift my worries. Don't get me wrong, I am really happy - but it seems like it is still not registering. I am still in a whirlwind of shopping, cleaning, thinking heavily, lining up my contacts for meat, milk, nuts, pantry... and it goes on and on.

I remember reading an article about Orangette, and how she was saying that the restaurant business is not for everyone, and how it was not for her... Cooking at home + food blogging is quite different. I can see how this could be overwhelming for someone who has never done it, how it all looks like fun and games from the outside.

But I like challenges. And I am not one to back down.
Like the brioche bun. How many times have I started over? I have my recipe now.
The picture on top is cinnamon, raisin, bacon. It will be transformed yet again though... Dates, maple, cinnamon, bacon. Deliciousness, I loved it.

...I even had a supreme taste-tester, and he preferred my apple-cranberry pie - I have to be confident and think that different people have different tastes and I will stand behind my bun, as I will stand behind all my food.

Cranberry Apple Pies

2010-10-18T12:10:00.004-04:00

This is food porn.

The cranberries are fresh picked from Vallée des Canneberges in Venosta.

Cranberry Apple Pies
6 mini pies

5 large apples, cored, sliced
1 cup chopped cranberries
1 cup sugar
2 Tbsp flour
Zest of one large orange
1/2 tsp vanilla extract
1 Tbsp butter
fresh grated nutmeg
cinnamon

1/3 cup flour
1/2 cup quick cooking oats
1/3 cup chopped walnuts
1/4 cup brown sugar
1/3 cup butter (adjust, it needs to just come together, you may need more)

Mix together the first set of ingredients. In a separate bowl, mix second set of ingredients. Arrange apple mixture in unbaked pie shells and put in 375 oven for 10 minutes. Take out of the oven, sprinkle the crumble on top of pies. Bake for another 20 minutes at least until crumble topping is golden and cranberries are bubbling away.

Cranberries

2010-10-17T20:51:00.006-04:00

First, you have to forgive me.
I don't even know how I did this.
I erased the pictures of our dinner - our salad was lovely.

I drove up to La Vallée des Canneberges in Venosta today. It is about 30 minutes from my house, and it was a pleasant drive - I had baked goodies from Lynne who dropped in at Edgar, to satisfy her curiosity, and give me a boost of positive energy! Merci Lynne!!!

Today was the harvest. I loved seeing the berries on the conveyor belt, a cascade of red dots... I also had the pleasure of meeting the owner of the cranberry farm (another Lyne, no matter how you spell it, they are sweet!) and will go back for more ... After I finish the 35 lbs that I bought! How long will that take, anyone want to start bets?

We had this salad with fresh fresh fresh fresh fresh salmon from La Boucanerie in Chelsea. Delicious. Crispy. Salmon. Skin. yummmmmmm.

(Cranberries by the crate, yes please!)

Cranberry, apple & walnut salad
(that is the simple version... tonight was candied apple and chili walnuts! You can omit the candied bits, but the texture is a really welcomed addition)

Nice greens (about 5 cups)
1 crisp apple, chopped
1/2 cup cranberries, chopped fine

1 caramelized apple (sauté in buttah until golden and yummy)
1 cup walnuts (halves, but pieces will do as well)
1/4 cup white sugar
1 Tbsp butter
Salt
Chili pepper flakes

1/3 cup oil (I used walnut, but canola would do)
2 tsp Dijon mustard
1/4 cup apple cider vinegar
2 Tbsp maple syrup
1 French shallot, finely chopped
Lots of pepper
Salt

Caramelize your apples. Set aside.
Prepare a sheet of parchment paper for the candied nuts.
In a non-stick skillet, on high heat, add 1/4 cup sugar, let caramelize. Swirl from time to time to catch all the little white sugar bits. When caramel turn medium brown, have your butter ready. Take skillet away from heat, add butter and swirl. Add nuts, chili flakes and caramelized apple pieces. Stir well to coat, drop on parchment paper. Let cool, the caramel will harden. Chop roughly.

Prepare your dressing. Whisk the vinegar and mustard, add the oil. Add the maple syrup, Dijon, shallot and salt + pepper.

Toss all ingredients and serve immediately.

Water

2010-10-15T20:25:00.003-04:00

Today was all about water.

Edgar is coming along great.
(Thanks for asking Marc!)

In the past two days, we did much.
I had this very long list and I am checking off almost all of it.
Replaced some parts, scrubbed off yuckiness, covered more with paint, finishing some areas.

Simon's father built a third table, I can now seat 11 people.
I am still praying for cheap stools to appear in an unexpected shop. I have a week to find them.

My new freezer was delivered and I can't wait to fill it.
The first thing to go in will be a big big bag of cranberries that I hope to pick up in Venosta this Sunday.

The water you ask?
Our water pleasure started with a drain for the espresso machine - we were hoping to plug directly into the pipes (so that I don't have to empty a bucket...) Well, that didn't work. (we had proof all over the floor...) Minutes later, the nice Morala Man comes in to see if I found a coffee grinder and confirms that our plan for the drain will not work. Shucks.

As I was very gracefully caulking the outside of the toilet bowl, I saw a little water... I shut off the valve. Oups, that was also the water for the dish. I turned it back on, no drips. We made no issue, kept on going with our business. Later on, it still leaks a bit. Looking closer into it, we discover, oh joy, that the toilet is cracked. Great. The previous tenants just patched it up with caulking over and over it seems. Faaaantastic. We just redid the washroom floor, and tomorrow, this means we might have to redo some of it to fit a new toilet. (Mr Morala, there goes part of my budget for the coffee grinder, oh, and the hood vent guy takes some of it too)

We started some fridges. Condensation. Maybe because the fridges have not been used for awhile. Little puddles of water on my painted floor again. I will dream of water. And soon, I will laugh about all of this.

I will also dream of bacon. Bacon is my friend. I want bacon everywhere.
I cooked some tonight to test the breakfast wraps. And I think, i think, that I may include bacon in my cinnamon rolls. Heaven.

Being Stubborn Makes You Eat Too Much Sugar...

2010-10-14T09:10:00.003-04:00

For some reason, I absolutely want a cinnamon bun/brioche for breakfast at Edgar.
This is test number 2 and I am still not happy with it. I did a second variation of the dough and will do a third soon... Maybe I feel 5 again and I want to see that in a cloche and it being so marvelous and yummy and gooooey.

Cinnamon Bun I will conquer you.

Bursts of Color

2010-10-11T08:09:00.007-04:00

I guess I have always been one to favour black and white. See? My Kitchenaid mixer is black...
I dressed in black for many years. Then added a bit of grey. Simon likes me most in bright colors, so color slowly made its way into my wardrobe.

It seems that many people have the same concern for Edgar.
Are you adding any color? Is this it?
Well, I think white looks so bright and clean...

Mathieu and I scrubbed the floors and when he rolled the white super-primer on, I felt a sense of calm and cleanliness. No more dust bunnies hiding under my oven.

Saturday, I added a touch of color. A nice retro blue.

Another source of color will be pots and pans.

The first one to brighten up the space: an incredible gift from Candice. I will miss working with Candice every day, and not that this cocotte will replace her, but I will feel that she is with me still. Inspiring me to cook better (most likely to add a bit more spice everywhere...)

Yesterday I felt under the weather, like something was attacking my head (drink water drink water drink water) - so I skipped renovations. I helped my mum in the morning, then cooked, baked, spent some time in my home kitchen. I made a double batch of pizza dough, will this be the final recipe? Double checking that it freezes and thaws well for people to buy and prepare at home.

I remember when my forearms were muscular from making dough and baking every day... Not so much anymore!

I also made cinnamon bun dough and am baking it off today for Marc-André and Pierre-Luc to taste (and all the rest for Simon, he needs his share of the baking!)

Again, thank you dear helpers. Saturday Mark earned a gold star for cleaning out my freezer (OH DEAR SWEET JESUS THE SMELL!!!), Nicole gave a final coat to the washroom and Candice was a scrubbing queen, all fridge/display case racks now sparkle and shine. You can't buy friends like this... Couldn't afford them, they are gold.

The Sticky Muffin

2010-10-09T08:48:00.007-04:00

Hard at work still with a new crew yesterday.

My feet for the last time on the sad tiled floor. We scrubbed and scrubbed.

Mathieu gave it a fresh coat of white. And today it will get a bit of color...

Speaking of color: could someone ever be more fashionable than Chloé for cleaning? Coordinating rubber gloves with apron? Check! This ever-so-passionate-about-food friend gave a new life to my panini grill and retro stools. I was saying that a lot of items/parts in the restaurant will have names (so now, the Chloé-grill)

Mathieu and Roseline soaked up a bit of sun on the small patio and worked as a team. I think they have a crush on one another...

Me? I did little odd jobs. Was a total type-A with the caulking.
No pictures, a tad boring no?

BUT!

Introducing the Sticky Muffin! Ta-da!

Edgar, almost a week now...

2010-10-07T23:01:00.005-04:00

It has been almost a week since I've gotten the keys to the restaurant.
A lot of running around for permits. Figuring out what papers are needed first. Then go to next step. I think I did the last one today. I think.

I have also been trying to eat well at home, that is a challenge when you are tired and it is late... We have nice striploin + mashed potatoes + veggies the night before and fish + risotto last night, not bad!

We have been working so hard. Painting the space is almost done, walls, ceilings, little nooks. The 'sortie' sign has even been repainted, all the ceiling fixtures and panels, all the small things that could eventually drive me nuts.

Lights almost entirely installed. I love these.

New lights for the blackboards as well.

And, drumroll... new floors.

Edgar Day 5&6 + More Sticky Testing

2010-10-07T07:41:00.008-04:00

Things are moving along...

Isabel painted the outside patio and finished our tables right before the rain.
Simon and I redid the top part where our sign will be, oh that sticky metal paint...
Jean-Seb installed another ac (apparently, everyone thought I could not live without)

Inside, every little change seems to make such an impact.
We repainted and reinstalled some blackboards - one was used to hide the dish area.

The boys also moved back the counter to create more space for clients (less for me, but I am small!) Jean-Seb was very happy to use another power tool to cut the tile.

I bought lights (Michel installed a few yesterday, they make me so happy! I will picture them today.) and found my flooring as well. We should start this morning.

I did some more sticky bun testing (I had four testers) and although they all liked them, I am still doubting. Doubting that they might be too messy, sticky, sugary for people to have them for breakfast. I think I might do cinnamon buns. Anyone have a preference? Sticky buns or cinnamon bun?

Edgar - Day 3

2010-10-03T21:43:00.006-04:00

I have such wonderful friends.
Edgar is coming along so well, and so fast.

Cappucino and painting mix well.

Cutting/sanding metal, no problem.

My. Beloved. New. Fan.
It even has a remote control.

Dear Sunday crew, thank you.
Régine (Crushworthy part owner of the fabulous Victoire), Marie-Camille (simply fabulous), Isabel (Wonderwoman), David (the brains and the muscle), GW (all around handyman, master fan installer) and Jean-Sébastien (I will destroy/move anything you want me to)

Day 2, with a little help from my friends.

2010-10-02T20:32:00.010-04:00

It was day 2 of Edgar.
It is not yet sinking in.

A fresh coat of white.

Lots of hands in the same space, doing different jobs.

Rain that seemed like snow, it fell ever so slowly. We all stopped working and stared a bit.

Dinner. There are things that I will still only cook at home. No worries my love.

Quick creamy chicken pasta

Good quality pasta
Butter
4 French shallots, finely chopped
3/4 cup white wine
3 cloves garlic, minced
1 chicken breast, sliced
3/4 cup chicken stock
3/4 cup 15% thick cooking cream
1 yellow pepper, sliced
Parmesan
Chili flakes
Salt and Pepper

Put your pasta water to boil. On medium heat, add the shallots and butter to a large frying pan, cook for 5 minutes until golden. Add the chicken, garlic & season with salt and pepper. Sauté for a few minutes. Add wine, cook down. Add chicken stock, cook for a few minutes, add cream and peppers and heat through. Taste sauce, adjust with salt and pepper. Add pasta to the sauce, mix well, simmer for a few minutes. Garnish with parmesan and chili flakes as desired.

Rachelle, Mark, Nicole, Diane et Michel - merci merci merci pour aujourd'hui.
This means so much. I can't properly express how much this means.

Day 1

2010-10-01T21:50:00.004-04:00

Day 1 at Edgar.

Starting the morning with a take-out coffee in a cup of soup. Say goodbye to man-of-my-life, I miss you already.

Then... Patching walls. Sanding walls. Take off everything that it held by a screw, bolt or nail. Patch. Sand. Sand green tiles. Prime green tiles. Paint green tiles. Clean hood vent, sand, paint. Paint ceiling. Take out breakfast counter. Patch. Paint.

Paint. Paint.
Gooey Black Paint.
Clean.
Eat Shawarma Palace Chicken Plate.
Sleep.
Restart.

*Helpers of the day, Diane and Michel, merci.

Almost Caponata

2010-09-27T20:51:00.003-04:00

I am always so worried about naming a dish.
How can one know if it is really the authentic version? Does it need to be?

I know this caponata is not authentic, but it is the way I like it.
I try to do big batches as it freezes so well. It is a go-to dish for us on busy weekday nights, it can be hot or warm, on pasta. As you serve, add good olive oil, fresh herbs, parmesan plus toasted pine nuts and this is heaven.

This will most probably be the base for my take home vegetarian lasagnas at Edgar!

Ingredients

1 large eggplant, cubed
1 red pepper, cubed
1 yellow pepper, cubed
2 zucchini (I had 2 small yellow ones), cubed
3 pints baby tomatoes (the last of the yellow ones in the garden!), halved
1 1/2 pound small onions (I had pearl onions from the market and they smelled of earth, nothing better!!), halved
2 large branches of celery
6 cloves garlic, crushed
2 handfuls of capers
1/4 cup balsamic vinegar
1 Tbsp sugar
1 Tbsp crushed pepper flakes
1/2 cup oil
Pepper and Salt

Combine all ingredients and put in a warm oven (300) for 2 hours. Stir with a wooden spoon every half hour.

Pear and Turnip Velouté

2010-09-26T21:22:00.003-04:00

This soup comforts me like a soft fuzzy blanket.
Just the smell of it calms me.

I had a busy weekend.
I had to go to work unexpectedly.
I cooked, tested what will be the Edgar Sandwiche, and cooked some more.
I also spent a long while at Rona with a very nice man who filled my basket with all I needed to paint, fix holes, redo melamine & tiles and gave me much confidence, this will be easy he said. *Reminder to find this man in November and bring brownies*

Pear and Turnip Velouté

1/4 cup butter
1 large onion, chopped
2 carrots, peeled, chopped
2 turnips, peeled, chopped
2 pears, ripe, peeled, chopped
2 L stock (I used chicken, veg is good also)
1 cup 15% cream ( I had thick cooking style)
nutmeg
thyme
salt
pepper

In a small stock pot, cook the onions in the butter until transparent. Add the carrots, cook for 5 minutes more, stirring from time to time. Add the turnips and pear. Cook for 5-7 minutes until caramelized. Add the stock and cook until vegetables are soft. Pass through a strainer and add cream, a good pinch of nutmeg and adjust seasoning with salt and pepper. Serve with fresh thyme leaves.

Testing Testing 1-2

2010-09-25T10:06:00.003-04:00

Well, I guess this is when I officially start talking about Edgar.
I feel exactly like those little rabbits on the plate: I run and I run and I run and I wish I could only focus on my restaurant. But there are little bushes in the way, rabbit holes, traps I try not to get stuck in too long. I have to take some detours, but soon the road will be straight - I am just so anxious to get on with this. Someone recently told me that a restaurant is a monster that eats your life. Thanks Howie, I am looking forward to this.

There is a lot of paperwork involved. Phone calls. Emails. All of which I have to do before or after work... Then I fall asleep on the living room carpet. I do.

I started testing food last night.
As I am writing this, I am experiencing a sugar overload.
It is sticky bun test morning. With lemon zest? Butterscotch sauce? Vanilla? Cooked in cupcake tins or one big baking dish?

(the lemony sauce is winning, baking dish, needs more cinnamon, will incorporate pecans, no raisins...)

Can You Keep a Secret?

2010-09-22T07:17:00.005-04:00

Do you know where I am in this picture?

It's a really tiny place, cozy.
It's in a lovely neighborhood.
And it's mine.

I will be opening my own little place. Simple. Nothing flashy. Just good food.
I have been working hard putting together all the paper stuff and soon I will be able to start the reno. With tears in my eyes, I quit my job and will embark on this crazy venture.

The blog will undergo a transformation for sure.
For one, my french blog will be more active - I want the people in my community to know me more, to see what is happening in my shop. I will be so happy to speak French again during the day, I have been speaking a second language for about 6 years now at my jobs.

I guess you will see pictures of me and the family hard at work with paint, you might even see Simon, if he lets me put pictures of him here. This will eat up his life too.

The food you ask? I will be doing a lot of testing in the next weeks. I might not put all recipes on here, but you can email me - I put my email in the about me section. In two weeks I should be able to photograph in daylight - right now I am working long long hours to tie all loose ends at work before my departure.

My friend Rachelle will be following me around when she can - you will be able to read her point of view... The two sides of this story, interesting.

So. End of October, hopefully, I should be able to welcome you to Edgar.

Here I am, early morning, in front of future Edgar, no make-up, white hairs. Happy.

Food News Journal

2010-09-20T21:16:00.004-04:00

I am on their main page for the week.
Sweet.

Food News Journal

I am super insanely busy and will share some delicious news soon.
xx

For those of you who wanted the macaroon recipe, just email me!
marysol.foucault@gmail.com

Meeting People Is Easy

2010-09-19T08:49:00.002-04:00

If I had to name one sweet that I could eat for comfort it would have to be coconut macaroons.
I have trouble stopping. And you can't exactly make just 3 or 4...

I brought these over for dinner at a friend's house.
The friend in question has done something marvelous for the food blogging community - he has put together a site called TheFood. Because of it, I have met many wonderful food bloggers. Read so many great stories about food that make me smile daily. Been inspired by many beautiful pictures. Thanks to you Marc-André, meeting people is easy.

Curried Carrot Soup

2010-09-16T21:46:00.004-04:00

I pulled out all the carrots in the garden.
Oh my.
I made about 8 litres of soup. 16 carrot muffins. froze some grated carrots for more muffins. and even had carrots to snack on... and more to give out.

Most of the carrots left were 'purple haze'.
If you blitz purple carrots, they make brown soup. Not pretty. Tasty though.

ps. so tired.
pps. so so very tired. sooooo no real recipe.

In This Soup: carrots, shallots, onion, garlic, ginger, squash, peach, veg stock, cinnamon stick, cumin, coriander seed, chili, fresh green chili, curry powder, coconut milk, lime leaf, yoghurt. And probably more. oh gosh i am so tired.

Cauliflower Pavé

2010-09-14T21:00:00.003-04:00

This post could also be named: Cauliflower Ode to Kyle.
I used to work with Kyle, and he did this incredible cauliflower-layery-thingie that I always craved.

My version of the Cauliflower-Layery-Thingie

1 whole cauliflower, sliced (as shown in top picture, keep all the florets and try to make it work!)
4 shallots, diced
2 cloves garlic
2 Tbsp butter
2 Tbsp flour
1/4 cup Noilly Prat (or other vermouth, or white wine)
1 1/2 cups milk
1 cup stock
1/2 cup cream
3/4 cup parmesan

200g of blue cheese (I had creamy cambozola, use less if you have a dry, stronger blue)
2 green onions

3/4 cup bread crumbs
1/3 cup butter
Pinch of black pepper (or chili flakes!)

Start by making your sauce. Cook the diced shallots in 2 Tbsp butter. When translucent, ass the flour, cook for about 4 minutes, stirring so that it does not stick or burn. Deglaze with the
Vermouth (or wine), cook down for 2 minutes. Add milk + stock and cook for about 10 minutes until it starts to thicken. Take off the heat and add the cream & parmesan.

With your fingers, mix the breadcrumbs with the butter and pepper. In a square 9 inch baking pan, layer the cauliflower, blue cheese and green onions (I had enough to do 3 layers). Pour the sauce over and finish with the bread crumbs.

Put in the oven at 375 and cook for about 30 minutes (or until golden and cauliflower is soft)

The Simple Things.

2010-09-13T20:51:00.006-04:00

Simple things make me happy.
Picking tomatoes and herbs from my garden.
Going for a bike ride to the see the waves at sunset.
Listening to my man play the piano, deconstructing Beatles songs.

And sometimes, more time consuming things make me happy.
Like sanding ceramic tiles in my kitchen.
Oh good golly, what a great way to spend a Monday afternoon.
3 hours of dust, intense noise and arms that ache.

Oh, and leftover pie dough makes me really happy.
Filled with tomatoes, triple cream brie, black olives, fried shallots, basil leaves, oregano oil, a touch of cream.

Peaches and Cream

2010-09-12T20:48:00.007-04:00

Simon has a little bell in his brain that goes off each September: Peaches and Cream. I am required to do this.

This is based on a recipe passed on to me by an ex-boss.
His grandmother did a pie similar to this with apples. I first did it when I was probably 19 years old, maybe not even one year of desserts under my wings - and I found it so odd that he suggested sour cream as the unctuous base.

I have played around with the recipe over the years. Pears. Peaches. Apples. Almond paste. Almond extract. Small dice. Big slices. Nuts in the crumble topping, dried fruit. This was the first time I tried vanilla bean - and I put a bit too much. (Use what I put in the instructions! I actually did double, and it was a tad over what it usually tastes like with extract)

My heart breaks at the thought of peach season ending.

For the base
(enough for two large pies or 8 mini)

7 peaches, sliced (I left the skin on)
Pie dough (I find the best is a very neutral/basic Tenderflake-style hand made dough. Flaky. Yum. No butter. Not made by a machine.)

1 cup sour cream
1 egg
1 cup sugar
1/4 vanilla pod (seeds)
3 Tbsp flour

For the crumble topping

1/3 cup flour
1/2 cup oats ( I used old fashioned rolled oats, organic, because I have the luxury of an awesone natural food shop close to my house...)
1/3 cup brown sugar
1/4 cup butter, softened
1/3 cup sliced natural almonds

Set your oven to 375F. Sliced your peaches and set aside in a large bowl.

Mix together the second set of ingredients and blend in with the peaches. Transfer to prepared pie pans, put in oven for 20 minutes.

(The peaches before going in the oven, if you see this many dots of vanilla, it is too much!)

Meanwhile, prepare the crumble. Mix all of the remaining ingredients with fingers.
Crumble on top of pies that are in oven after the initial 20 minutes of baking. Bake for another 15 minutes or until golden brown.

I enjoy this pie cold. Be patient, try to resist eating it on the spot...

Beet It

2010-09-11T17:00:00.003-04:00

Thank goodness I love beets because I still have so many in the garden and no matter how hard I try giving some away, no one seems to want them.
My neighbor yesterday said something along the lines of: I don't do beets.
ok. well. more for me. (But yes, you can have some tomatoes, my pleasure)
My mum takes one at a time. Just one.

Up next on the beet schedule, spicy beet soup.

On my plate: chiogga beets, goat cheese, arugula, dill, lemon rind, lemon juice, olive oil, salt and pepper..

Roasted Red Pepper and Smoked Tomato Soup

2010-09-09T19:33:00.004-04:00

I like to consider myself as a young lady with manners.
But sometimes, they just get lost.

Yesterday, at work, in a meeting, I was reminded of this.
'what are you drinking there?'
'my soup.'
'in a jar of jam?'

Yes, in a jar of jam. Chomping on the bits of corn.

Roasted Red Pepper and Smoked Tomato Soup
with corn niblets and oregano drizzle

8 red peppers, charred on the grill, skin & seed removed
3 smoked tomatoes, skin & seed removed
1 onion, chopped
4 cloves garlic
2 carrots (or 2 handfuls small garden carrots)
1 cup tomato juice
5 cups vegetable stock
1/2 tsp cumin
1 tsp chili flakes
Salt and pepper

Roast your sweet peppers, set aside. Smoke the tomatoes, set aside.

In a medium saucepan, saute the onion until translucent. Add garlic, carrots, saute for a few more minutes. Add the peppers and tomatoes, simmer for 5 minutes. Add tomato juice and stock. Simmer until all veggies are cooked through. Add spices, puree in a blender and check seasoning.

If you do not have time or don't feel like smoking tomatoes, add smoked paprika. Not the same, but gives it a little something special.

Creamy Crunchy Delicious Polenta

2010-09-07T22:11:00.005-04:00

This was so delicious and satisfying.
The day was cold. We were having ribs for dinner.

Crispy Corn and Aged Cheddar Polenta

3 1/2 cups stock (I used veggie, chicken would be great too)
1 1/4 cups polenta
1/4 cup white wine (optional)
1 vidalia onion, chopped
1 1/2 ears of corn (one just did not seem enough...)
2 jalapeno pepper, seeds removed, chopped
1/4 of a red bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups aged cheddar
Chili flakes, espelette or aleppo pepper
Butter to pan sear and sauté

In a large saucepan, sauté the onions in butter (or oil) until translucent. Add the corn, sauté for a minute more, add garlic, jalapeno and red bell pepper, cook for a minute. Add wine and deglaze pan. Add the polenta and stock, stir to ensure that no lumps form. Take off the heat, taste, check doneness, then add cheese + spices.

Refrigerate for 1 1/2 hours or 2 hours until firm. Cut into squares and pan sear until golden brown and crunchy.

Italian Plums in Syrup

2010-09-06T20:50:00.007-04:00

Remember that I got plums as a gift?
I always get really excited when I see Italian plums for the first time of the season at outdoor markets. They are in a very close battle for my favorite with the Pluot plum (a bit harder to find here)

I wanted to do something different.
I normally would have snacked on these at my desk at work. Hunched over my computer. Stressing out and rewarding myself with food.
But no, they were worthy of more.

Can you believe the gorgeous color of this syrup?
These plums, when ripe, are a dark blue color. The syrup was a beautiful red/magenta.
We ate them as dessert. Watching a TEDtalk about empathy.
Thank you Shari.

Italian Plums in Syrup

2 handful of Italian Plums, pits removed, skin on (they will become very soft)
2 cups of wine (we had leftover Gewürtraminer, thank you Anne!)
1/3 cup sugar
1 vanilla bean, split
1 thin slice of fresh ginger
1 long piece of lemon rind, white pith removed (that white part is bitter!)

Gather all ingredients in a small saucepan and simmer for 45 minutes. Cool, enjoy on its own or with desserts, ice cream.

Wine in the Afternoon

2010-09-05T16:41:00.012-04:00

I don't usually post about wine, probably for the same reasons I never post about restaurants - I don't feel confident enough 'to judge'.

I have taken some wine courses here and there. I think my first one was when I was 19: I worked in a restaurant with a fantastic wine list (it is still great!) and the owner was about to open a second restaurant, a bit more upscale (the bistro is no more, sadly, and it was the most beautiful kitchen I had ever worked in)- he wanted staff to be able to speak about the selection with confidence. Even though I was with pots and pans and so so many cakes, I still had to know about pairings. I focused, I tasted, closed my eyes and imagined ingredients, preparations, mouthfeels. Then I went home, and tried remembering the taste of a certain wine. Or that wine. Or would this wine go better with what we were eating? I was obsessed with pairing the right wine with the right food. One week we spoke about a grape variety, one week it was all about a region - I always just focused on taste, association and memory - everything technical and geographical was forgotten.

That was almost 15 years ago. Ouch.
What is fabulous as time goes by is that your palate develops, both for food and wine.
I've tasted more, I've cooked more, I've read up more.

Some wines I know I am less fond of - I would probably never order a Gewürztraminer nor a Cabernet Franc without food - I don't like them enough to simply sip on them. I always make an effort to try them at tastings, they are given a fair chance... Riesling & Grüner I have learned to appreciate in the past years. Sauvignon Blanc I couldn't live without. Ditto for Cabernet Sauvignon.

Today we drove up to Navan, Ontario, for a quick winery tour. Inspired by Holly, I convinced my mum (plus Lola the dachshund) and Simon to put on a 'petite laine' and walk through the vineyards of Domaine Perrault.

I had their wines a few summers ago and remembered enjoying the rosé, not too sweet, perfect for my liking. We were so warmly greeted by the owner (I think! She spoke of her dog just up the alley...) and she offered us a sample of all the wines (we passed on Chardonnay, not anyone's fave). I have to admit that whites in general have grown on me in the past 5 years... and I was a bit disappointed that none of the 4 available today wowed me. I was though pleasantly surprised by a red, Rosalie, it had delicate floral and peppery notes. We bought some, as well as a few bottles of the rosé, Marilys.

We strolled down the vineyard in the cloudy afternoon. Some vines were covered: the owner told us that they lost about 20% of their crop last year to birds.

It was pleasant to taste the grapes, to guess which were which. We saw no indications about type - I would love to go back as a group and ask for a more informative tour. Maybe next year? I would certainly volunteer to cut the grapes along with some wine-loving friends.

Hits and Misses

2010-09-03T08:05:00.004-04:00

I bought beautiful kohlrabi from the lady who sells veggies on the front porch of our neighborhood bakery. I would like to grow some next year.

I did mention before that kohlrabi make great fries...
I simply mixed with sesame oil, panko and salt. In the oven, 375, 15-20 minutes.

Another hit this week was a batter for fish (and chips), no pictures, so sorry. I have been a bit lazy about picturing everything we ate this week. I did a simple club soda batter and added sour cream (Jenna says it is normal because sour cream and buttermilk make everything better) So: 1/2 cup flour, 1 tsp baking soda, 1 tsp baking powder, 1 heaping Tbsp sour cream, grainy mustard - mixy-mix, add club soda to desired consistency. I also added fresh dill and chives to the batter, delicious!

Last night was a definite hit for me: mac and cheese. I was tired, congested (dang allergies) and somewhat grumpy. The bonus? I made too much, we have an extra in the freezer now.

This week's miss: two loaves of bread I made with my new Cuisinart Food Processor (thank you Air Miles!). A little booklet and cd were included. No bread in sight? Let's make it! Got a brand new kitchen gadget? Let's use it! It rose up beautifully, the texture of the dough was perfect...but it was so dry. It is now cut up into cubes and those will be heavily dressed to make (hopefully yummy) croutons.

Beet, Blue Cheese and Hazelnut Salad

2010-09-01T22:55:00.005-04:00

In our bowl: Perfectly Crisp Lettuce from the Farmer's Market, Chiogga Beets+Yellow Tomatoes from out garden, Red Onion, Roasted Hazelnuts, Bleu Bénédictine, Forelle Pear and a herb vinaigrette.

I have so many beets in the garden. Soooo many.
(and so many tomatoes, swiss chard, radishes, kale, carrots, cucumbers, jalapenos...)

Buffalo Mozzarella My Love

2010-08-31T22:06:00.006-04:00

This was by far one of the best salads I have had in awhile.
Simon will argue as he preferred the salad we had for dinner (stay tuned for the next post kiddies!)

I went to La Bottega on the market and bought this huge chunk'o'fabulous'cheese, Full Fat Water Buffalo Milk. So soft. Lightly salty. I am a bit shy to say... sexy. Yes, sexy cheese.

On the plate: Buffalo Mozzarella, swiss chard from our garden, heirloom tomato, oregano leaves, piment d'alep, garlic, olive oil.

Stunning heirloom tomatoes that I could not resist at the Farmer's Market even though I have a ton in the garden...

White Bean Dip - remix

2010-08-30T20:57:00.005-04:00

My go-to dip this summer has been white been & herb.
Then I tried doing this dip for a recent potluck. I liked it lot, and as usual, I reworked it and reworked it...

We snacked on this with spiced&baked pitas. I first fell in love with baked pitas at Delish (a fantastic little shop that used to be in Ottawa, then moved to Hull...). I never knew what spices they used, and I never really have made up my mind on how I like them most, so it varies.

I usually mix about 1/4 cup canola oil with spices (not all of these at the same time, mix and match!): chili flakes, espelette, piment d'alep, curry powder, garlic powder, ground cumin, paprika, smoked paprika, turmeric, celery salt, freshly ground pepper and salt. Cut your pita bread, smother with the spice mix, bake at 350 and watch closely - they tend to change color fast!

Roasted Yellow Pepper and White Bean Dip
(my version of the FoodiePrints Dip)

1 can of white beans (Or if you are soaking your beans, one very large handful of dried)
1 yellow bell pepper, roasted, skin removed
1/3 cup cashews, roasted
1/3 cup canola oil
Espelette Pepper
Juice of half a lemon
2 cloves of garlic
Siracha to taste
Freshly ground pepper and salt to taste
(I also added some leftover smoked tomato compote from last night and it was heavenly!!!)

Cod Cheeks and Chorizo

2010-08-30T09:49:00.005-04:00

It has been a chorizo summer for us.
Ever since we discovered William J Walter, a little sausage shop right next to our house, it is hard to resist. I love that I can bike over and leave my beloved old bicyclette right outside. I love that the ladies at the shop recognize me.

I went to the farmers market with my mum yesterday too. I enjoyed seeing familiar faces, farmers, chefs. I loved dumping onions and garlic and potatoes in my fabric bag - no weighing, no scanning beep, no plastic bag.

I love that we eat well at home. I am so thankful to have the energy and drive to cook good meals for my man and I (and whoever drops in...).

On our plate: Fingerling potatoes with arugula, garlic, black olives, capers/grilled miniature bell peppers, spicy chorizo/espelette cod cheeks with a smoky tomato and yellow pepper compote.

Cod cheeks remind me of scallops. Very delicate. I seasoned both sides with salt, pepper and espelette and seared them delicately. Then added a splash of white wine and finished with a good dollop of the smoky tomato-pepper compote.

For the compote. Prepare a smoke pouch for the bbq (Thanks Jenna! You are the bbq queen!) and let it do the magic on your veggies... Do a batch of peppers and tomatoes, the smoky taste is a plus for dips & sauces! Tomatoes you can wrap lightly in foil (so that they don't ooze all over the place) or put in a foil baking tray. I did a nice mix of sauteed onions, tomato, peppers, piment d'alep, paprika.

Tomato Sorbets

2010-08-28T20:22:00.008-04:00

On my plate: roasted mini two color squash, patty pan, baby eggplant, orange and red bell peppers, heirloom tomatoes from the Castlegarth farm + some from our garden, arugula, lemon goat cheese, smokey golden tomato sorbet, herbed pink tomato sorbet.

Remember that I received beautiful heirloom tomatoes?

A lot of them were eaten raw, I find it is how I enjoy them most.
Some of the large misshapen ones were made into sorbet. Such intense flavor, a fantastic addition to any plate.

My obsession with sorbet started about 5-6 years ago.
We had a very expensive addiction to Benny's Bistro for breakfast. Their menu changes every 3-4 months, so you can stick to the same for awhile - which is exactly what I did. I had the roasted vegetable plate every single visit. On my plate were melt-in-your-mouth roasted eggplant, zucchini, peppers, some goat cheese and tomato sorbet to top it off. When it got taken off the menu I was devastated.

One day, I saw a job posting for a cook position at the Bistro. I was beyond excited.
I gathered all my courage, applied & was hired. Oh, I was soooooo happy.
It actually lasted two brunch shifts. The chef at the time really discouraged me about taking the job as he assured me that I would get bored quite quickly, the menu being the same for so long and me only being a line cook, coming in for service and that's it...

The most surprising thing he said to me: he of course remembered me as a client, and then he started laughing... I was the only one who ordered that roasted vegetable plate of the dozens of people who ate there every weekend. He wondered what odd person would order that over and over again for breakfast.

For the goat cheese

1 tiny brick of goat
herbs: chives, oregano, basil
lots of freshly ground pepper
Juice of half a lemon

For the smokey golden tomato sorbet

1 smoked yellow bell pepper
2 Tbsp caramelized vidalia onion
2 huge golden tomatoes, seeded, skin removed
1 tsp siracha
Pinch of espelette

For the herbed pink tomato sorbet

2 large pink tomatoes
1 handful of herbs (I put basil, oregano, a bit of chives)

The sorbets are really easy - whizz the ingredients and then put in a very fine mesh strainer or cheese cloth for a few minutes to remove a bit of the water. Freeze and when ready to use, scrape with a fork. Possibilities are endless, experiment, play with ingredients... Keep in mind that if you have really good tomatoes like I did, not much needs to be added!

Elderberry Ice Cream

2010-08-25T11:35:00.000-04:00

I have not attempted ice cream often. It is simply not something that we usually crave - except for this summer. I don't know why, it has been a frozen treat filled past few months...

Our chef at work found this really simple recipe for ice cream two years ago.
Amazingly simple.
If you google condensed milk ice cream, the same recipe pops up again and again. I varied a bit, preferring to simmer the cream with a vanilla bean hoping to add some oomph.

I simmered my gift-elderberries with white sugar and honey. I do still have some leftover, lots of syrup. I saw some recipes that added water - don't. They will juice out enough with sugar.

For the elderberries

1 pint elderberries
1 1/4 cups sugar (I adjusted as they simmered...taste as you go)
Juice of a 1/4 lemon
1/4 cup honey

Simmer all ingredients for about 30-45 minutes. Chill.

For the ice cream

1 3/4 cups whipping cream
1 can condensed milk (I did not use it all! It is too sweet to my liking, again, taste as you go)
1 vanilla bean, slit open
Pinch of salt

Bring the cream and vanilla bean to a slow simmer. Cool, remove seeds from bean and incorporate into cream. Chill.

When the cream is cold, add salt, whip to a soft peak, and slowly add the condensed milk with the motor running on low. Freeze in a large pyrex for a couple of hours.

Take out the ice cream and scatter some elderberries and a bit of syrup on top. Return to freezer for one hour more. Once both have set, you can delicately mix with a wide spatula to create swirls. Do not overmix as you will create a pattern with your ice cream scoop as you serve anyways.

Leftover syrup?
Cheers to friends and food!

Mix with sparkling water, cava or ginger ale.

Time Out

2010-08-24T14:56:00.000-04:00

Smile, be silly, have a good laugh. I know I look good with a 'stache...

Sometimes you have to stop, recharge, and go again.

I rarely speak about my job but I can say a few things: I've been busy. I love planning parties and weddings. I'm happy the most of it is over, for a few weeks at least. Then it gets crazier.

When I work much, I can't get my hands as dirty in the kitchen.
But...

We had a little shingding and it was fun. (Exhibit A & B) If only it had been sunny, I would have invited more people!

I have gotten so many fantastic food gifts lately! Nothing can make me happier.

Elderberries from Rachelle and her husband.

A big basket of breathtaking heirloom tomatoes from a fantastic chef.

Fresh picked plums from Shari.

ps. I said nothing could make me happier than food, but, if I could get a sponsor for new pans to cook better food and a new camera to take better pictures of food, that would be swell. ha ha.

Grilled Peach and Maple Syrup Pudding

2010-08-18T08:13:00.000-04:00

My mum came by last night and was snooping around the kitchen. 'What are those peaches for, any luck with peaches so far this summer?'

No luck with peaches so far for me, they are simply not there yet. The ones on my counter last night were such a beautiful color, very orangey-pink. Then, they were grilled. Cubed. Made into a delicious breakfast.

Grilled Peach and Maple Syrup Pudding

5 grilled peaches

1 1/2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1/4 cup butter
3/4 cup milk
Pinch of salt

1/2 cup maple syrup
1/2 cup brown sugar
1/4 cup butter
1 3/4 cups boiling water

Peel and cube peaches. Put into a 9x9 pyrex pan.

Heat oven to 350.

In a large bowl, mix the second set of ingredients. It will be very gooey. Put on top of the cubed peaches. Mix the third set of ingredients in another bowl, pour over the dumplings and peaches.
Should be ready in about 40 minutes!

Halibut with Corn, Crispy Capicollo

2010-08-17T08:33:00.000-04:00

This all came together because

a) I was inspired by Scott's grilled corn soup.
b) I saw halibut on sale, had to buy.
c) I had to use the jalapenos and tomatoes that are overflowing in my garden.

I pan seared the lightly floured halibut until golden. Crisped up the capicollo in the oven. Did the soup recipe but left it chunky. Did the basil oil drizzle also.

After dinner, the leftover corn soup was passed through a sieve, and I just cannot wait to eat it for lunch!

Spring Pea Soup

2010-08-15T21:43:00.000-04:00

This color is amazing.

Spring Pea Soup

1/2 sweet onion
oil
Vegetable stock
2 cups shelled peas
2 sprigs mint (or more, to taste)
Salt
Yoghurt (to taste, I put about 1/2 cup)
Lemon juice

Cook the onion until translucent in a bit of oil. Add about 3 cups of stock. Bring to a boil. Add peas, cook until tender (less than 2 minutes!). Puree with some mint and pass through a sieve. Cool. Add yoghurt, a bit of lemon juice, more mint and salt. Serve cold.

Spicy Watermelon Soup

2010-08-12T21:50:00.000-04:00

Melons are so inexpensive right now, I simply cannot resist buying them.
One of my favourite things to do is chilled soup. Slightly spicy. Full of herbs.

Chili Watermelon Soup

1 small melon, seeded
2 garden cucumbers, peeled
1/4 cup red onion
Mint
Thai basil
1 lime (more if not so juicy...)
2 Tbsp chili oil (or more, to taste)

Blend it!

Fresh coriander leaves are also great for this soup, sadly, I did not have any on hand...

Food as a gift

2010-08-12T21:32:00.001-04:00

Rachelle and her husband gave us these greens. They are called Sandfire Greens, or, even better in French, 'tétines de souris'!

First of all, these are so beautiful. Like nothing I had seen before. They smell fresh, like the ocean. Like a just-shucked oyster. They are also soft to the touch, delicate but very much alive.

I asked a cute little girl from the East what she would do with them... oh yum! she said, fry them!

So I did.

We ate the lightly battered greens with halibut (dill, lemon zest, noilly), Swiss Chard (white wine, butter, lemon), yellow beans, fried daisy berries.

Food as a gift. Nothing makes me smile more.

Corn, Jalapeno and Green Tomato Fritters

2010-08-11T22:23:00.000-04:00

What was important on this plate was not that...

...the chicken was marinated in lime, garlic, cumin. Then rubbed with lime zest, freshly ground pepper and grilled to perfection.

...the sweet peppers, rubbed with espelette, were so colorful.

...the avocado was so silky smooth, mixed with lime juice, garlic and cumin.

...the cute multi-colored garden tomatoes were a devilish mix of sweet and spicy.

The all important elements on this plate were the fritters. I think my man automatically makes a connection: tiny jalapenos trees in garden = spicy corn fritters. He is genuinely happy when I say that we have a lot of jalapenos ready to be picked.

I came home today and was so tired. When I am tired, I feel like eating too many things at once. That is when plates like this happen. Overload.

Corn, Jalapeno and Green Tomato Fritters

1 ear of corn
5 jalapeno peppers, most seeds removed (I leave a bit for heat), chopped
10 baby green tomatoes, chopped
1 clove garlic, minced
1 egg white
1 cup panko bread crumbs
2 Tbsp sweet chili sauce
1 small handful coriander, chopped
Salt

Funny Misshapen Carrots

2010-08-11T07:13:00.000-04:00

We have tons, tons, of carrots in the garden.
All the colors imaginable. All the shapes too!

I took the funny misshapen ones to do this soup.

Carrot and Orange Soup

Carrots (About three good handfuls)
1 beet
1 onion
Vegetable stock
Orange juice
thyme
salt and pepper

Cook the onion in a bit of oil. Add the carrots and beet, cook for about 5 minutes. Add about 1/3 cup of orange juice, then the vegetable stock. Let simmer until vegetables are tender. Purée in a blender, then pass through a sieve. Adjust seasoning, add a bit of thyme leaves.

We ate this soup cold with a swirl of yoghurt, delicious.

Growing in our Garden: Borlotti Beans

2010-08-10T07:19:00.000-04:00

I don't quite remember the name that was written on my little envelope.
Borlotti? Cranberry? Romano?

You see, I am horrible with names.
They just don't stick. I have to make funny associations in my head, they often involve animals, food, colors.

This is not ideal for work. People love to chat about chefs and restaurants - It often takes me awhile to figure out who they are talking about. Maybe it is a plus in some cases though... I guess I am fabulous for people with big egos: I bring them back to earth by not knowing who they are. Just impress me with your person, not your name.

These beans impressed me by their beautiful color. If only it stayed after they cooked.

They turns to a purple brown color. We ate them tossed in freshly torn herbs, lemon and good olive oil.

Orange, Banana & Yoghurt Cake

2010-08-08T11:38:00.000-04:00

This is a really delicious cake for breakfast, not too sweet, very moist because of the yoghurt. I love that is it quick to prepare and cook.

1/3 cup butter
1/2 cup sugar
1 banana
1 3/4 cups flour
2 tsp baking powder
1 tsp baking soda
1 egg
1/2 cup yoghurt
Zest of one orange
1/3 cup orange juice

Preheat oven to 350. Butter and flour a cake pan (I used a bundt loaf pan)

Mix the butter and sugar, incorporate mashed banana. In a separate bowl, mix together the flour, baking powder and and baking soda. In a third bowl, mix the remaining ingredients. Slowly add the flour mixture into the banana base, alternating with orange-yoghurt.

Cook for about 35 minutes. Cooking times depend on the pan you use, check for doneness with a toothpick - it should come out crumb free.

Do What You Love

2010-08-07T00:23:00.000-04:00

No recipes, simply a quiet hello.
I am tired, exhausted.

Life was just going a bit too fast. Too noisy. Too much.
For a moment, I even forgot that I had to help my best friend prepare some food for a crowd tonight.
I am not a forgetful person. I just have too much on my plate. A big buffet plate.

But nothing could ever get in the way of helping friends.
No day is too long if you are doing what you love.
Even if you are really tired, you still are smiling.

Sweet.

2010-08-04T09:29:00.001-04:00

We are eating a lot of cherries lately. I ate two of these little sundaes. Yummy in the tummy.

We are also eating lots of blueberries. Our breakfast, blueberry & almond crumble muffins.

As I am writing this, I am also noticing that I am eating a lot of sugar. My breakfast yesterday... Delicious, Irresistible, Almost-Driving-Me-To-Obsession Morning Buns from Bridgehead. I had to talk myself out of buying two. Sugary, melt in your mouth, slightly lemony goodness.

Two paper bags full of garden bounty for Kaitlin.
She suggested we trade. I get... sweets!

She gets herbs, and herbs, and herbs. Zucchini, Swiss chard, beets, trevisio.
I love trades.

Pimms & Ginger Beer

2010-08-02T10:54:00.000-04:00

The first time I had a Pimms drink was over ten years ago.
It was at a wedding, actually, the first of my friends to get married.

What I remember even more was my welcome drink.
Even though I was surrounded by all these people, I felt quite lonely.
My boyfriend of 7 years had just left me, no one knew yet, and we attended the wedding 'as a couple' as we did not want to draw any attention to the situation on this special day.
So I sat outside, on the back porch, my gold dress sparkling in the late afternoon sun. And I sipped this delicious drink.

The father of the groom was a butcher, so the food was perfect - I remember well sitting down with my very carnivorous plate. And I remember that the butcher's other son made me blush.

Pimms Cup

1-2 onces of Pimms
4 oz ginger beer
Lemon
Slices of cucumber
Mint
Lots of ice!

Stuff It

2010-07-28T23:08:00.000-04:00

The upside to having zucchini in your garden: blossoms to stuff.
Downside: gosh, it takes up so much space...

I have been gathering blossoms for 3 days. I discovered that bees and earwigs like to hide in them. This concerned Simon a bit tonight when he saw me preparing them... You will wash them right? No bees? No earwigs? Not sure I want to eat this. Of course, he ate them.

You need to eat these as soon as you are done frying them, you want the batter crispy, the cheese stuffing still warm and gooey. The extra stuffing went into baby tomatoes.

Stuffed Zucchini Blossoms

1/2 cup each: grated mozzarella, mascarpone and ricotta
Fresh herbs, I put basil, oregano, parsley
1 cloves garlic, minced
Salt and pepper

2/3 cup flour
1 cup club soda
Cayenne
Salt and pepper

Prepare your batter: with a whisk, mix the second set of ingredients and let rest.

Wash and dry your blossoms. Delicately open the top part and snip the pistil with scissors. Set aside.

Mix the cheeses, garlic, salt and pepper. Put into a pastry pouch or baggie with a cut corner. Fill the blossoms until they slighty puff up. Twist the top part of the blossom shut.

Dip the stuffed blossoms into the batter and fry until lightly golden. We ate them with a spicy tomatillo sauce.

Pasta with Swiss Chard, Prosciutto and...Macadamia nuts?

2010-07-27T22:14:00.000-04:00

Does this look delicious? It better, because it was.

Biking makes me hungry.
My healthy tofu and veggie lunches disappear in no time and I am ravenous when I get home. The past few days I have craved pasta. My whole world revolves around food - I have said before: I get up in the morning and I am already planning what we will have for lunch and dinner (I plan breakfast as I sleep). I constantly think about flavour combinations. Pairing wine. Using ingredients in new ways. I should work in a kitchen, my thoughts would be put to profit.

I am trying to find new ways to eat Swiss chard. It is overflowing in my garden. I am giving some away. I am roasting and grilling some. It is Swiss chard overload.

So, in an effort to eat what is available and be efficient with leftovers - ta-da! Swiss chard, prosciutto and macadamia nut pasta. I initially was thinking of pine nuts, classic. But then I had none. You know what? Macadamia was such a treat.

What do you need?
*Good quality olive oil
*Garlic
*Lemon zest
*Macadamia nuts
*Swiss chard
*Basil
*Parmesan
*Prosciutto
*Salt and lots of pepper
*Mascarpone for garnish (Or you could mix some in, but it may end up looking messy...)

ps. Today, as I was biking home, I got pooped on twice by birds. This either means that I am very lucky, or that it takes me too long to bike home.

Food shots of the weekend...

2010-07-26T10:14:00.000-04:00

The tiniest snail ever.

The biggest bowl of wild berries I have ever hand picked.

The most succulent piglet I have ever met.

Easy Entertaining - Vive l'été!

2010-07-24T08:21:00.000-04:00

Summer makes it all so easy.
I actually started my shopping after lunch - I walked to different little shops around Aylmer - then unpacked, had a nap, and eventually put everything together.

This is how it should be. Invite people over (in this case two faaaaabulous guests, Rachelle and Ryan!), spend one hour in the kitchen, then enjoy the company.

I did not take pictures of the meal except for dessert - Rachelle did take a few snapshots and maybe she will review me, and put me on Urban Spoon soon... I need to thank Stephen for the excellent menu ideas!!! Again, giving the kudos to those who inspire.

If you live close by, I wanted to mention a great little farm, Les Potagers Eardley. I bought some veggies, tomatoes and blueberries for our dinner...

I go there about once a week at this time of year until October. You can pick your berries (this year you could do strawberries, raspberries and blueberries) and they have a lot of veggies. All is displayed so nicely, prices are much better than Byward & Parkdale. Selection varies depending, well, on what is left in the field! They even have animals that you can pet behind the farm house.

What was this dessert? It was heavenly.
*Vanilla ice cream
*Blueberries
*Coffee syrup (A few shots of espresso + sugar, reduced by half, chilled)
*Toasted slivered almond
*Blueberries in chocolate (Melt chocolate, pour over blueberries, freeze)
*Grated cinnamon

The cinnamon and almonds were just an extra yummy touch - I actually forgot them when I served the dessert! But then I redid one for myself and it was simply sublime.

Inspiration

2010-07-20T23:02:00.000-04:00

Inspiration. You open a door and never know what might happen.

In art, some people bring tears to my eyes, literally. Open a book, walk into an exhibit...
Francis Bacon, Henry Darger - I saw a Damien Hirst piece today, breathtaking.
They inspire me to go further, to never hold back.

In food, a few chefs in the Ottawa region really do inspire me.
But mostly, you know what? Regular, really awesome, super fabulous, incredibly fantastic people inspire me. Go to your bookmarks, see what others are eating, get cooking.
These people make me feel good. Like I don't need fancy-schmancy purées and sauces and reductions and foams. Just make it tasty.

Rachelle & Ryan, Scott, Anne, Kaitlin, Don, Kirsten, Eva, Shari, Asha, Ron, Mary, Giz & Psychgrad, Jennifer no-meat-babe... and so so many more. Thank you.

Inspired by Scott and Ryan (and whoever else has recently done this...)

Beef with herb-yummy stuff. Parsley, oregano, basil, garlic, jalapeno, bird's eye chili...

I hope more of you inspire me real soon: parley, fennel and swiss chard are monsters in my garden. The return of the grilled swiss chard! (Now with sambal!)

Raspberry Pie and Patience

2010-07-19T13:18:00.000-04:00

I am a fairly patient person.

I love picking berries. Time flies. Good pies.
I let people pass at the grocery store. And I smile. And I hope that one day they will let someone pass too.
I can paint or draw hands, just hands, for hours, days.
I don't mind waiting for a butterfly to stop fluttering in the garden.

ps.
.Bought a pie pan, bravo.
.Don't care much for butter based pie doughs. This was not my favourite.
.I mixed aged balsamic vinegar with the raspberries and sugar for this pie, yum.
.I am not a patient driver. I honk. I cuss.

Somen Noodles with Gai Lan

2010-07-18T16:16:00.000-04:00

We've back from playing with bears and deer.
No more owl sounds, no more fireflies.
I am happy to be home, but, also a bit sad to have left the cottage with its beautiful surrounding lakes, vast fields, majestic forest.

It rained a bit, so this meant that we read and read and ate.
What a treat, I rarely have time to read. I indulged in a quick and funny read (Dishwasher, the quest of Pete the Dishwasher to wash dishes in each state of the U.S.), and a hilarious-are-you-sure-this-girl-isn't-my-sister book (It Could Be Worse, You Could Be Me). Now that I am back home, I will convince myself to take the time to read through a Francis Bacon bio, also started at the cottage, before going back to work. I deserve reading time even if I am not in the woods.

Coming back from vacay equals:
*empty fridge.
*overgrown garden.

I spent all morning and a part of the afternoon in the garden. Pulling out, weeding, cutting, tying, lifting some plants from the ground to help them grow better, turning the soil to plant some more. Wow. We have a lot to eat in there!

I pulled all the Gai Lan (or Gai Larn as I read in Delicious magazine this week) and will plant some more. We ate it with somen noodles, our first cucumber (yay!), orange bell pepper, cilantro, snow peas, green onion.

Halloumi with Beets and Kale

2010-07-16T15:40:00.000-04:00

Eating from the garden.
You have no choice but to be creative. Just like one of those tv reality challenges...
Prepare a dish from your pantry + kale and beets. (Feel like increasing the level of difficulty? Do this when you are not home, ha.)

These are our first beets.
Our kale. Our basil, parsley. Gosh, I am starting to love summer.

Beet and Halloumi Plate

Halloumi cheese
Olive oil
French shallots
Garlic
Lemon (zest and juice)
Basil
Parsley
Capers
Beets
Salt and freshly ground pepper

Clean, tear and dry your kale. Toss with lemon rind, garlic, salt and oil. Bake at 375 for 7-10 minutes until crisp.

Cook your beets however you prefer. I love roasting them until slightly tender. Mandolin slice.

Heat some olive oil in a pan. Drop your halloumi slices, grind some fresh pepper, fry until golden on one side. Flip. Add lemon zest + juice, capers, shallot. Cook for a minute or two. Add garlic, cook for another minutes until second side is golden. Plate. Add fresh herbs to remaining oil and lemon juice. Drizzle over beets and cheese.

Had a lovely prosecco with this. The only thing that could make this moment better would be a solid game of bocci with my glass in hand.

from our garden...

2010-07-10T17:41:00.001-04:00

...into the big big bowl. I love salads.
Gai lan, swiss chard, radish, fennel tops, orange (obviously not from our garden!) that we ate with an orange-shallot-grainy mustard vinaigrette.

Cool as a Cucumber

2010-07-06T11:14:00.001-04:00

Biking to and from work these days has been, well, hot. I needed a bit of encouragement and luckily, Simon was there for me - he met me halfway and we cycled slowly in this crazy heat.

Days like these, at home, no bbq, no oven.

This soup can be made vegan - no need for the yoghurt if you don't want to - the almonds make it creamy enough.

Cucumber, Mint & Almond Soup

3 large garden cucumbers

1 cup veg stock

3/4 cup slivered almonds

handful of mint, some basil & dill

1/3 cup yoghurt

Lemon juice

Salt to taste

Blueberries in the Morning

2010-07-06T11:13:00.001-04:00

A crumble to start the day.
Blueberry, Cinnamon & Almond.

Be a Good Guest...

2010-07-05T22:59:00.000-04:00

...Bring a gift.

Fresh radishes from our garden. Beer and a nice rosé.

...Accept gifts graciously.

In this case, a delicious muddled drink from LCBO magazine. Strawberry, basil, rum, ginger beer.

...Eat what is served.

They almost gave me a heart attack by saying Big Mac. But it was sooooo pleasing and picture perfect. With sweet potato fries, a roasted red pepper and savoury/spicy/sour walnuts.

...End the evening with good manners and a sweet goodbye.

Black raspberries that I picked at the cottage this weekend. With cream and brown sugar. What more could you ask for? (Wait, let me check... friends, food, sun, a swimming pool, a bicycle ride. I think this is perfect.)

Tall Grass and Lily Pads

2010-07-05T22:06:00.001-04:00

So we escaped for a couple of days (or so it seemed as it went by so fast!). One cottage sandwiched between two lakes.

Kayaking. I can explore, watch huge turtles and big fish. Herons, ducks, dragonflies.

Sailboating. My man just gliding away.

Swimming. Taking walks. Staring at the clouds. Fireflies at night. Owls and foxes waking me up, making me smile.

Eating whenever you feel like it. And oh, we ate.

Before leaving I prepared everything.

Dips and spreads. Meat marinating ready to be skewered. A whole fish with dill and lemon and yummy goodness. Salsas. Cold soup. It was fabulous having it all done in advance, it made everything so simple. Believe it or not, it took me two hours to prep, make a mess and clean - everyone should do this!!! Forget the pleasure of preparing a meal with a glass of wine, I wanted more time to read (I finished one book and got into reading another, Everything But the Squeal, thanks Mike!).

You can have wine as you read and are distracted by hummingbirds. You can have wine as you play rummy and not feel guilty. Play some frisbee right after. Go back to reading. Eat. Play some pool (and look like a fool!)

We ate our first 100% garden salad mix. I was so proud.

Shrimp Tacos

2010-06-30T07:56:00.000-04:00

Well, it seems like mango made a comeback.
We finished work late last night. I wanted something quick & I my taco dreams started at about 1pm that afternoon...

Like doughnuts to Homer, tacos to Marysol. Proof a) & b) & c) & d)

Shrimp Taco Filling

20 large shrimp, cooked (in mirin), chopped
1 mango, cubed
1/3 cup red onion, diced
2 green onions, chopped
3 limes, juiced (less if you have really juicy ones...)
Sambal or red chilies, I put 2 Tbsp, adjust to your heat level...
1/4 cup orange juice
1 handful Thai basil, chopped
1 large handful coriander, chopped
shredded lettuce

Garden Talk - kale, radishes and slugs.

2010-06-29T00:07:00.000-04:00

Eating dinner alone can be lonely.
Or, it means that you can eat whatever you want, even if it makes no sense because no one can judge you. And that puts a smile on your face doesn't it?

As I came home, I thought of all that my garden had to offer...and it is only the end of June.
I put some beet greens, swiss chard and trevisio in our sandwiches for lunch.
After work, I puttered around to make sure that slugs were not eating my precious peas and beans. I also checked all my greens for earwigs - they got a massive shampoo yesterday, hopefully they will not come back. My raspberries are so huge and plentiful that they seem imported from a year-round sunny country. (But, sadly, still no sign of my parsnips and turnips from Beckta...)

For dinner, kale chips and gorgeous radishes.
I am so overjoyed to have kale in the garden. I remember Candice saying last year that she had too much: that will not happen with me. We put some in a pasta sauce last night, and I made chips tonight. And I will make chips all summer. (I am not the only one...)

Kale Chips

Kale
Garlic, minced
Canola oil (or olive oil, but I find the taste too strong)
Salt

Mixy-mix. Spread on a parchment lined sheetpan. Bake for about 10 minutes at 400F.

Fig and Almond Cream Tart

2010-06-27T11:30:00.000-04:00

I just cannot resist fresh figs.
I love going to Nicastro's and putting a few in a brown paper bag, taking care not to crush my precious loot as I walk back to my car.

I bought a whole flat for $10. It is fig week at our house!

Fig and Almon Cream Tart

100G massepain, tiny cubes (almond paste)
1/3 cup sugar
1/4 cup sweet butter, soft
2 eggs
1/2 cup cream
4 figs, sliced
1 pie crust

Have your pie dough rolled out and ready to go! I did my tart in a rectangle tart shell, and had enough of the cream mix to do a mini tart (for my mum, awwwww).

preheat oven to 350.

In a stand-up mixer, mix together the butter and massepain for about 2 minutes. Add the sugar and mix for another 3-4 minutes until soft and creamy. Add the eggs one by one, it will turn a pale color and fluff up. Reduce speed and add cream. Pour into the uncooked pie crust, layer the sliced figs on top. Cook for about 30 minutes, it should be a golden brown color and your crust pale gold.

I found this tart better the next day, cold.

A Few Guests, A Few Salads

2010-06-26T00:08:00.000-04:00

A few days in a row with guests and little time = salads.
Times like these I realize just how much I love summer. Quick meals. Fresh. Tasty.

The little things.
Like carrots to snack on.

Raspberries to add to our drinks.

Colorful zucchini ribbons and herbs.

But mostly, the unexpected guests. The sweet company. The laughs we share. Cheers to summer.

ps. This week will be about figs. Mangoes are so last week...

Figs and Prosciutto Salad

The important here is quality ingredients...

Lettuce mix (we had Rochon Farm)
Figs
Prosciutto
Parmesan
Balsamic (aged yummy yummy yummy)
Olive oil (again, good quality. Very delicate)
Salt and pepper
Minced garlic

Zucchini Ribbon Salad

3 courgettes
1 clove garlic, minced
5 large leaves basil
Oregano
Flat leaf parsley
2 Tbsp Balkan style yoghurt
1/4 cup olive oil
Salt and Pepper

A Radish

2010-06-24T22:09:00.000-04:00

From our garden.

Rose & Rhubarb. Drink Me.

2010-06-23T08:41:00.000-04:00

I am dreaming of this over ice. On a very hot day.

I went to The Beast and picked it all. Au revoir rubarbe.

Roses are plentiful in front of our house, so I decided to add a few to the mix for color.

Rose and Rhubarb Syrup

Rhubarb
Sugar
Thyme
Basil
Rose petals.

I simmered the rhubarb and sugar for about 4 hours. Then added the herbs for about 40 minutes and the rose petals for the last 10. Adjust the sugar to your liking. Strain.

Garden - it's growing.

2010-06-21T12:14:00.000-04:00

Yep, it's growing!

My rhubarb is still going crazy - I will attempt to make rhubarb syrup this week. Scott and Kelly have totally inspired me!

Swiss Chard

Sweet Peas

Courgette (blossoms to stuff!)

Beets. Beets. And beets. I have so many...

We ate our first beans this weekend!

This little lettuce cannot wait to be tossed in dressing.

My fennel is wild! I had a challenge with it in the beginning as a little animal was quite fond of it. I made cages to put on top and it grew right back. My dill is taking more time to recover from the chomping...

Carrots are coming along great. We will eat our first radishes this week, they are staring to show much. My Gai Lan in the back is still struggling with the earwigs - but I keep spraying with soapy water, hopefully it will be ok.

And berries are turning red!!!!

Black Olive and Hazelnut Tapenade + Arugula Pesto

2010-06-21T10:28:00.000-04:00

There are few things in life that make me as happy as a big feast.
I love having so many options that my hands, like butterflies, flutter from one item to the other.

As evening plans fizzled, Simon took me to the Byward Market. I had not been in so long. Nicastro's here I come!
I don't see the market in the same eye as I used to. I really dislike the displays that use multiple containers to make you feel like you are buying more. I find cheesy the printed plastic signs that they have now. More and more, I get smitten with the farmers, the families. I always go to the same. (Rochon gets a lot of my business!!!) I wish we had booths like Jean-Talon in Montreal - people actually make an effort to make it pretty & they have pride. It makes you want to buy more.

The arugula we bought in Aylmer. We were walking down the main road, and on the porch of our neighborhood bakery was a lady selling bags of beautiful greens & flowers. Beet greens and orange flowers. Assorted greens and nasturtiums. Arugula and simple white flowers... I made a pesto with the arugula and sprinkled the flower petals on our tomatoes. They looked like butterfly wings.

The tapenade was so delicious. I will definitely redo this - hazelnuts were a wonderful addition.

I have to admit that the thing that makes me happiest in life is sharing these meals with my man. He makes me feel beautiful, and talented, and always cheers me up.
(Even when I get pooped on the head by a passing bird)

Black Olive and Hazelnut Tapenade

2 cups olives
1/2 cup hazelnuts
1/3 cup olive oil
1 clove garlic
3 big leaves basil

Arugula Pesto

3 cups arugula (more if storebought... does not taste as much!)
1/2 cup light tasting oil (canola is what I used)
Juice of half a lemon
1/3 cup pine nuts
1 clove garlic
Salt to taste

Summer Tofu Salad

2010-06-17T20:29:00.000-04:00

There are a few things I do when my man is not home for dinner...

*I listen to music that he would not like, really loud. Even though we met in a musical context, we don't always have the same tastes.
*I go out for sushi with friends.
*I eat tofu.
*I go out for sushi with friends and eat fried tofu.
*I watch really cheesy sad movies with the friends I ate sushi and tofu with.
wow. endless possibilities with very little variables.

So, tofu.
I fell in love with the thing in high school. I ate silken for dessert. Craved the firm one in sauces.
Then hated it for a few years when other people cooked it. Like burnt toast. Drowned in soy sauce.

There was a chunk of it in the fridge. It had been there for about a week. I often give Simon two options for dinner - of course, tofu never wins. As I biked home I imagined the possibilities with what was in the fridge... I ate two bowls of this.

Tofu Salad

1 block tofu, cubed
2 Tbsp Nam Plau
1 Tbsp curry powder
1 Tbsp minced garlic
1 Tbsp minced ginger
1 bird's eye chili, minced
Salt and pepper

2 handfuls baby tomatoes, halved
2 large handfuls honey peas, sliced on the bias
1 large green onion (in this case purple, local and delicious!)
1 red pepper, cubed
Juice of 1 large lime
2 Tbsp canola oil
1 tsp chili oil
1/4 cup mint
1/2 cup coriander

Mix the first set of ingredients. Cook at 300 on a parchment lined baking sheet (go pump air in your tires, stretch, pull out weeds from the garden, prep your veggies...)

Mix the second set of ingredients. Delicately incorporate the tofu, taste and adjust seasoning.

Am I Mango Crazy?

2010-06-16T07:51:00.000-04:00

Since last Sunday, I think we ate mango every day. Is mango my 'bacon-fruit'?
Is my subconscious telling me that mango makes everything taste better?

This was our lunch.

Black beans, mango, avocado, lime, cucumber, green onion, cumin, sambal, canola oil.

We had surprise guests for dinner, let's make a big salad. With mango.

Spicy chicken, mango, roasted red and yellow pepper, cucumber, mint, cilantro + avocado dressing (avocado, roasted tomato, cumin, garlic, green onion whizzed up with some olive oil, lime, salt and pepper)

And corn chips. Yes, you see corn chips in the salad. Blame it on the Black Tomato.

Sweet Chili and Szechuan Pepper Shrimp, Avocado & Mango Salad

2010-06-15T08:06:00.000-04:00

Everything about this was perfect for how I felt last night.
I played in the garden. We biked to the beach. I was tired. And this meal attacked me with all its bold flavours and crunchiness.

For the shrimp
2 tsp cumin, ground with a mortar & pestle
1 Tbsp red Szechuan pepper, ground with a mortar & pestle
2 Tbsp sweet chili sauce (Nam Plau)
1 bird's eye chili, finely minced
Juice of 1 lime

For the mango avocado salad
1 mango, cubed
1/2 avocado, cubed
3/4 cup chopped cucumber
chopped red onion
Juice of 1/2 lime
Sambal Olek
Canola oil (just a bit)
Cilantro
Mint
Salt and Pepper

For the sprout salad
3 cups sprouts
1 red pepper, sliced
1 green onion, sliced on the bias
Cilantro
black sesame seeds
Juice of 1/2 lime
2 Tbsp sesame oil
1 Tbsp soy sauce

Katie's Baby Shower

2010-06-13T22:04:00.000-04:00

The planning for this baby shower officially started about a month ago.
Four girls eating a really rich and delicious breakfast (I dared take the steak and eggs at Murray Street) and questioning themselves about what truly makes a delightful baby shower.

a) food.
b) friends
c) games?

No games. We did not want games, but rather something made with our own little hands to give to the mom-to-be. So scratch out the c) option and replace with 'a piece of all of us'.

I was in charge of food, and the three other ladies busied themselves with all the rest : the invite (was Katie going to have a boy, a girl or a cat?), flowers (Bel Fiore we love you!!!), music, and most importantly, the hand made gift. From a mountain of fabric, lace & ribbon, all of us were to make a flag for a garland... how fabulous is that? Everyone needs friends like these. Beautiful, smart, creative, loyal, extraordinary.

Sangria? Lemonade?

As a starter, a mango and grapefruit salad
(mango, grapefruit, red onion, cilantro, mint, chili, lime zest + juice)
Also, we had gazpacho - I erased the picture!!! Oupsy!

Vegan tacos & beef tacos. Those who eat 3 win extra brownie points.

Katie's request: a chocolate pound cake.

A sweet ending with ice cream, fudge sauce, butterscotch sauce... and my finger in the picture.

Will this week ever end?

2010-06-12T12:50:00.001-04:00

I have to admit that this week has been a challenge.
I even gave in to ordering pizza to Simon's grand delight. It took about 10 minutes for him to talk me into it. I had remorse for about another 10, and then I was quite relieved to be going on with my little projects.

To save some time, I started the week by marinating some pork tenderloin in a very neutral marinade of soy & canola oil. These tender little pieces were skewered and smothered with a caramelized onion & balsamic paste (instant upgrade on the taste!!! ) and we ate those with a rhubarb compote (rhubarb, balsamic, maple, lots of pepper) & orange/watercress salad.

The second half of the pork was spiced up with sambal, given a little twist of lime and we ate it with a mango salsa.

The rest of the week was pretty typical. Soba noodle salad and salad rolls. Big veggie salad. Fish. The treat? Peameal. Quick. Easy. Salty. Yum.

Last night was my mum's bday. All plates were licked clean.

Tonight, I am eating out with a friend and we are wandering over to Wakefield, even though it is not quite sunny... My art is done, varnished, labeled, packaged and ready to go! What a relief. And tomorrow? The wonderful frenziness of a baby shower. Stay tuned for Katie's Food Extravaganza!!!

Raspberry Rhubarb Pie

2010-06-09T08:04:00.000-04:00

We all have memories attached to certain foods, dishes, ingredients.
Strawberry rhubarb pie is one of my favorites. Wait, it IS my favorite.

Of course, when you first meet someone, you prepare something you love and feel comfy with. When I met Chloé, I made strawberry rhubarb pie.

It was a sunny morning. We had decided to eat in the park across the street from her house with her daughter. I brought a huge pie. It was love at first sight - not the pie, but Chloé. You know when you meet someone and you have so much in common that you think the other one is just saying things to make you feel comfortable? That they have to be lying because it can't be the same as you. Well, it was. We loved food. We loved retro/antique stuff. We loved wearing cute dresses. Making heart shaped cakes. Same music. Bold colors. Shoes. And again, food. Making it, eating it.

The first time Chloé came to my apartment (6 years ago Chloé!!! Can you believe it?) she spontaneously asked if she could look through my cupboards, curious to see what I cooked and baked with. I will remember this forever. My pantry is a mess lately... How about yours, could we peek in right now?

Raspberry Rhubarb Pie
(yes, raspberry, I had no strawberries...)
For the filling

4 cups rhubarb
2 pints raspberries
1 cup sugar
zest of one orange
1/2 cup maple syrup
1 Tbsp small tapioca
1 Tbsp flour
Nutmeg
Cinnamon
1/3 cup butter

note to self: buy a pie pan - making pies in springform pans is ridiculous.

Hazelnut, Pear & Dates

2010-06-07T07:54:00.000-04:00

I am suddenly having a crazy week.
It seems that I had committed to an art show...but totally forgot. This does not happen to me, I am sooooo organized for art and never take more than I can chew.
A little 'ping'! came through yesterday afternoon, a reminder email that the show was about a week away.
What show? non. merde.

This means I have to plan out certain things a bit better - like food.
I usually wake up and start thinking about what I would like to eat today. Breakfast and dinner, then lunch if we have no leftovers. I normally take my sweet old time...

So this morning I tried thinking ahead a bit with what is in the fridge.
Luckily, Sunday morning, I did quite an efficient clean - made compote with leftover fruit, stock with leftover veggies, pureed, mashed, froze...

I baked muffins this morning with a pear compote made yesterday.
Follow this recipe. Or this recipe and replace the apple compote with pear. Add dates. Add nutmeg. Eat. Enjoy.

Scallops and Asparagus Risotto

2010-06-03T07:49:00.000-04:00

Inspired by Rachelle & Ryan and by seeing so many asparagus recipes on Scott's blog...

I went to Hartman's for the first time yesterday and was surprised at how beautiful the produce and seafood were. I bought some scallops, they were huge! Some were eaten with the risotto, some are now marinating in lime juice for my ceviche lunch.

I never measure for risotto. For inspiration, here is what I put in it:
Pinot Grigio, Vermouth, French shallots, Homemade Chicken Stock, Parma, Lemon Zest.
The scallops were cooked in bacon fat. Bacon Candice. Bacon everywhere.