FOOD + drinks
food and drink news and reviews plus my recipes and recipes from other cooks
My favorite Mother's Day memory is the year my brother, sister and I (all in elementary school) pooled our money together and bought as much chocolate fudge as we could afford from our mother's coveted chocolate emporium. As Mom is a chocoholic, she was thrilled. And so were we, since, for some reason, we bought way too much chocolate for just one person.
The memory inspired me to create a Mother's Day menu designed with children in mind. Adult supervision is required, but the kids can do most of the work.
Breakfast in Bed for Mom
Breakfast is the easiest meal to prepare. And after all the tedious work that Moms do, they deserve a day to sleep in and enjoy a day off. Start the day off right with the most important meal of the day. And if there's chocolate involved, prepared by loving hands, it's sure to be an extra good day.
Breakfast Menu
- French Toast au Chocolat
- Sage seasoned sausage patties
- Fresh strawberries
- Coffee or tea
- Freshly squeezed orange juice
Recipes by Jennifer Mitchell
French Toast au Chocolat Recipe
This is easy for children to help prepare, as it bakes in the oven instead of cooking on the stove.
- 1 baguette – a day old
- 4 eggs
- 1 1/2 cups milk
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 cup confectioner's sugar
- Chocolate sauce
- Preheat the oven to 375°F.
- Lightly butter a 9 x 13-inch baking pan, slice the baguette into 1-inch slices, and place the slices into the pan.
- In a bowl beat the eggs, then whisk in the milk, sugar, vanilla and salt. Pour over the bread, and let it soak for 15 minutes.
- Bake the French toast for 30 to 40 minutes, until the egg mixture is set. Remove from the oven.
- Place the French toast on plates, dust with confectioner's sugar. Finish by drizzling the chocolate syrup over the top.
Sage Sausage Patties Recipe
You can always buy the ready-made variety. But if you're in the mood for a special treat, why not make your own?
- 1 pound ground fresh pork, chilled
- 1 teaspoon black pepper
- 2 teaspoons minced fresh sage
- 1 tablespoon minced fresh thyme
- 1/2 teaspoon garlic powder
- 1 tablespoon canola oil
- In a bowl combine the ingredients, except for the oil, in a bowl and chill for an hour.
- Divide the mixture into 8 balls and flatten into patties.
- In a skillet heat the oil over moderate heat until it is hot but not smoking. Fry the patties for 3 minutes on each side and drain them on paper towels.
Presentation
Moms love a nice place setting. Start with a breakfast tray lined with a personalized placemat. This can be made from any kind of paper you have around the house. Have the kids make a special drawing or decorate it with stickers, glitter or whatever art supplies you have in the house.
A flower, cut from the garden, adds a nice touch. For extra fun, garnish Mom's plate with photo cutouts of the kids taped or glued onto toothpicks.
>>> Sourcing:
Buy online: Mother's Day Card by scarycarriecreates [etsy.com] – price: $3.75 USD
Buy online: Cooking Owl - Limited Edition Print by barkingbirdart [etsy.com] – price: $9 USD
Buy online: Joy Bed in a Bag [Target] – price: $71.99 - $109.99 USD
Photo credit: French Toasts covered with oatmeal, picture by Kim Vallee – rights reserved
Guest Blogger: Jennifer Mitchell [Design Hole]
Categories:
FOOD + drinks
HOLIDAY
DISHING tips
FAMILY style
posted @ Saturday, May 10, 2008 4:53 PM | Feedback (1)
The computer entered the kitchen a while ago. Unfortunately, what is on the market is not really practical nor innovative.
The solutions so far are either small retractable under the counter screens, a computer integrated in an odd place like the fridge (who wants to stand up while browsing the Net) or use too much counter space.
Keep it Simple
The ultimate solution must be small, movable and support voice commands. And to gain mass appeal, it must be cheap. Enter Nintendo DS.
I am huge fan of the DS. After my surgery, my husband gave me a crimson DS Lite to occupy my mind. I am so happy with his gift. The DS Lite screen is easier to read than my old DS.
Nintendo DS already attracts the non gamer crowd with games like Brain Age. The other day I was at Future Shop looking at DS games and a woman in her fifties was buying a DS for herself. With the Wii and the DS, Nintendo is committed to serve a broader audience. I think they will bring exciting stuff in the future.
Learning How to Cook on a DS
The time where you get your recipes on a DS is not far away. Last week, the PR firm of Nintendo in France La Boite Com Concept invited journalists for a tour of the upcoming Leçons de cuisine. In the kitchen of a rented loft in Paris, they greet one or two journalists at a time. Each journalist prepared a recipe in order to experience the digital cookbook.
From what I have read, Leçons de cuisine targets the beginner cook. Leçons de cuisine explains culinary terms. The recipe adjusts automatically to the number of servings you need. A truly handy feature! There is no need to type any command while you are cooking; everything is voice activated.
Popular in Japan
The cookbook also comes with a few mini games. The French cookbook/game is an adaptation of a Japanese version. The recipes and techniques have been adapted to the European market. No words if or when the title will hit the stores in North America.
I would wait for a more advanced cookbook in terms of recipes. But I think the concept shows great potential. It certainly proves that you do not need a fancy computer in the kitchen. You simply need some interactivity. As far as making grocery lists, the old pen and paper work the best.
>>> Sourcing:
Buy online: Nintendo DS Lite Crimson & Black at Amazon.com - price: $129 USD
Buy online: Nintendo DS Lite - Crimson Black at FutureShop - price: $139.99 CAD
Pre-launch Ad: La Boite Com Concept
Kitchen photo: Video on Elle TV France - Rights reserved
Via: Marianna [Tastespotting] + Leçons de cuisine [INpact Virtuel]
Categories:
FOOD + drinks
GIFT ideas
posted @ Wednesday, May 07, 2008 8:04 PM | Feedback (1)
Perhaps you remember a TV show that's become a bit of a cult classic. The Joy of Oil Painting was a How-To show hosted by hippy-dippy artist, Bob Ross.
On each half-hour episode he'd complete an oil painting – usually a landscape with lots of "happy trees". He made it looks so easy! Suddenly I had a great idea for a party.
Tag Team Painting with Bob
Why not host a painting party? Fine art is so refined, right? Not in this case, because in order for this party to be truly fun, alcohol is a must. Best of all, no artistic talent is needed. I call this party Tag Team Painting With Bob (Drinks on the Side).
Basically, your guests are divided into groups of two or more. The show begins and painter number one paints along with Bob. After five minutes, the next person takes over while the first imbibes. And around they go until the show is over.
The team with the best painting is declared Master Pieces and wins a prize. Caution: your guests will want to paint another one, so have supplies ready.
Party Preparations
First, rent or buy a copy of The Joy of Oil Painting. All the TV seasons are available in DVD on Bob Ross’ Web site. Skim through the episodes until you find one or two you like. Then, make a list of the paint colors and brushes 'ole Bob uses.
You don't need to spend lots of money and you don't have to use oil paints. Acrylic paints in large bottles and cheap brushes are perfect. The same thing goes for canvases. They can be expensive, so substitute with large sheets of watercolor paper or poster board. Michaels is a good place to shop. And they often have coupons. A good prize is a frame for the big winner.
You need easels. I borrowed mine from a private school via a friend. You can buy tabletop easels made of foam core. Or, have your guests pull double duty as both artist and easel.
Party Time
Be sure to serve the Pisco Sours, or your favorite adult beverages, as your guests arrive. The dip and other nibbles can be set out, too. I recommend serving the dinner in between painting sets. Don't skip on the prizes! A frame for the winner is nice – you know they'll want to hang it over their mantle. Or, have a trophy made up. They're very inexpensive and lots of fun.
Peace, love and painting, dude!
Menu
Feel free to go wild with this menu. The idea is munchy food to go along with our mellow, hippy artist scene. Groovy.
Recipes by Jennifer Mitchell
Pisco Sours Recipe
- 3 parts Pisco (a Chilean brandy that packs a punch)
- 1 1/2 parts lemon juice
- 1 -2 tablespoons fine sugar
Cheese and Bean Dip Recipe
- One 8-ounce package cream cheese, sliced in thin slices
- One can Hormel Chili – no beans
- One package of shredded cheddar cheese
- One bunch of green onions – chopped (just the green part)
- Two bags of tortilla chips
Layer the ingredients in a baking dish in the order given – excluding the chips. Bake in a medium oven for about a half hour. Or, nuke in the microwave for about 5 minutes until melted. Serve with chips.
Sliders Recipe
Makes 12 mini hamburgers a la White Castle
- 1 1/2 pounds ground beef
- 1/2 chopped onion
- 1 package cheddar cheese slices
- One package Parker House rolls, or other type of dinner roll.
Mix the hamburger with salt and pepper. Make 12 little meatballs and flatten to form patties. Sauté the onions and set them aside. Cook up the burgers and add cheese, if desired. Place burgers on rolls, along with the onion.
>>> Sourcing:
Buy in stores: The Bob Ross Travel Easel at Micheals
Find: Store Locator of Micheals
Recipe: Classic Fish And Chips by Man-Made Food on FoodTV.ca
Recipe: Kellogg Original Rice Krispies Treats
Photo credits: Omer de Serres – art supplies pictures except the easel
Photo credit: Pisco Sour en casa by Capienzzo on Flickr – Some rights reserved
Photo credit: Cupcakes photographed by Quentin Bacon - Rights reserved picture
Guest Blogger: Jennifer Mitchell [Design Hole]
Categories:
EVERYDAY
FOOD + drinks
PARTY ideas
posted @ Tuesday, May 06, 2008 4:23 PM | Feedback (3)
Recall my story last month about Menus Bébé, a brand in France that produces Ready to Serve Gourmet Baby Food. I have found a similar company in California.
Why to choose Pomme Bébé?
Pomme Bébé produces small batches of fresh organic baby food. The food is simmered slowly to retain the maximum amount of wholesome nutrients that your baby needs.
You get the basically same advantages that Menus Bébé provides. The food is more nutritious, displays vibrant colors and is tastier. The menu changes every season at Pomme Bébé. Their menu relies heavenly on the freshness of seasonal produces.
You can buy Pomme Bébé food at their Newport Beach store, online or by phone. The food can be opted for next day delivery at your door or quickly pass by the store for a curbside pick-up.
Bébé Bar, Bébé Lounge
What is cool about Pomme Bébé for Newport Beach residents is their cool store. Sit your baby in an egg shaped high chair and indulge in a tasting session. Your baby can try out fresh food samples at Pomme Bébé bar. There is also a Bébé lounge where parents can meet in a hip and inviting atmosphere to enjoy a wholesome treat or fresh-squeezed juice.
Bébé Party
No need to clean your house for your next playdate. Simply host a playgroup at Pomme Bébé. Your kids will be able to sample their organic ready to serve baby food, you will receive nutritional information and the babies can play with toys in the nicely designed Baby Lounge.
Pomme Bébé
2043 Westcliff Drive, Suite 106
Newport Beach, CA 92660
p 949.200.7430
open Monday-Friday 9:30am-5:30pm, Saturday 10:00am-2:00pm
>>> Sourcing:
Buy online: Pomme Bébé online store – price: $3.25 - $4.50 per 4 oz container
Categories:
FOOD + drinks
BABY showers
FAMILY style
posted @ Monday, May 05, 2008 11:51 PM | Feedback (0)
With my injury, I must lie down on my sofa most of the time. Therefore, I watch more TV than I used to.
While eating lunch today, I watched Curieux Bégin at Télé-Québec. The show was dedicated to Latino cuisine. I included a tasty Lamb Shank recipe in French at the end of the post. This is how I discovered an amazing and likable Chef here in Montreal.
Born in Lima, Peru Mario Navarate Jr. operated two restaurants in the city. He is a rising star in Montreal. Raza opened in 2005. En Route magazine voted Mario Navarate Jr. one of the top 10 new Canadian Chefs in November 2005.
Two restaurants for this Peruvian Chef
Madre, meaning mother, opened last year (I think) on Masson Street. You will not be surprised to learn that the menu is inspired by his mother’s recipes.
Madre is about stylish simple food, a down-to-earth version of the upscale Raza, his first restaurant. Raza scored 28 out of 30 for its food in the 2006 Zagat guide.
The pencil drawings were inspired by pictures of him with his mother. Theses canvas drawings are hung on the walls of the restaurant. The décor is simple, like a family restaurant should be. The next picture showed Mario with his mother. The bottom pictures illustrates the typical dish styles at Raza.
I am planning to try his two restaurants this summer. I read excellent reviews on the Web from bloggers. What people are complaining about his restaurants is the short wine lists. I can live with that since most people were looking for bottles less than $40. But both restaurants propose food and wine bundles to save money.
The table d’hote at Madre proposes a three-course menu for $35 that becomes $58 with wine pairings. The tasting menu at Raza costs $59 for a 5 courses ($99 with wine pairings) or $70 for a 7-course meal ($120 with wine pairings).
What others are saying?
If you wish to read about an experienced meal at theses restaurants, read the reviews of Madre and Raza by MontrealFoodie. It is the first time that I visited MontrealFoodie so I cannot pledge for their taste but their reviews seem fair.
You can also read what the reviewer of Montreal Mirror had to say about his meal at Madre. Read what EnRoute (OnAir) said about Raza when it made their Top Ten restaurant list.
>>> Sourcing:
Learn more: Menu at Madre Restaurant – a weird navigation since you must press English on every page
Learn more: Menu at Raza Restaurant – same weird navigation
Recipe: Jarrets d’agneau braisés à la coriandre et à la bière by Mario Navarate Jr. [Curieux Bégin]
Categories:
FOOD + drinks
DINING out
posted @ Monday, May 05, 2008 4:34 PM | Feedback (1)
I am thrilled to have my first guest blogger, Jennifer Mitchell of Design Hole.
I'm so happy to be guest blogging for Kim. I write about interior design and this gives me a chance to write about my second love – throwing dinner parties for friends. Did I mention that I love to cook? I do.
My favorite dinner party is the one I throw every January, when it's my turn to play hostess for my book club. In our book club, the hostess chooses the book. And, while we all always enjoy the associated discussion, for us the evening is really all about the food.
I like to plan the menu around the location or theme of the book. Sometimes it presents a bit of a challenge, but it also makes it more fun. Here is one of my favorite book club ideas.
To Kill A Mockingbird, by Harper Lee
Most people read this book in high school. But it's amazing how much more you take away from it as an adult. This Southern Gothic novel was drawn largely from Lee's childhood memories. Her life-long friend, Truman Capote, makes an appearance as Dill. I also recommend Mockingbird, an excellent biography of Lee written by Charles Shields.
A southern novel calls for southern food. My favorite cookbook for authentic recipes is The Gift of Southern Cooking, by Edna Lewis and Scott Peacock. This is the real deal, with an excellent Lane cake recipe. I have my own recipe for fried chicken (which I have my southern born grandmother to thank for). The cake is a particularly good choice because it's mentioned in the book as a secret recipe, and can be made several days in advance.
Menu
- Toast cups with shrimp salad
- Fried chicken
- Steamed asparagus
- Biscuits
- Lane cake
Jennifer Mitchell’s Fried Chicken
Throw your diet out the door – at least for one night. This recipe takes time, but don't skip steps. Trust me, it's worth it. Thanks go to my grandmother, who grew up in Bessemer, Alabama.
Ingredients:
- One 3-pound (1 1/2 Kilo) chicken, cut into pieces
- 1/2 cup kosher salt
- 1 quart/ liter buttermilk
- 1 1/2 pounds (3/4 kilo) lard
- 1 cup flour
- 1 1/2 tsp salt
- 1 tsp pepper
Step by step instructions
- Brine the chicken (this tenderizes the meat and is essential) by soaking the pieces in a large bowl of water (about 2 quarts or liters) mixed with kosher salt for eight hours, or overnight. Drain and rinse out the bow. Return the chicken to the bowl and cover it with the buttermilk for another eight hours. Drain the chicken.
- To prepare for frying, mix the flour with the salt and pepper in a bowl. Heat the lard in a skillet (I use a well-seasoned cast iron one) to a temperature of 350 F (175 C). The temperature is really important.
- Dredge the chicken in the flour mixture and fry it for about 10 minutes on each side. Start with the skin side down, fry in batches – skimming the browned bit in between.
- Drain in a single layer on crumpled paper towels, or wire racks. Do not layer until you're ready to serve, or the chicken will steam itself and lose its crispness.
- Keep it warm in a low oven, until ready to serve. It's good at room temperature, too.
>>> Sourcing:
Buy online: To Kill a Mockingbird by Harper Lee at Amazon - price: $11.16 USD
Buy online: Mockingbird: A Portrait of Harper Lee by Charles J. Shields at Amazon- price: $10.50 USD
Buy online: The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks by Edna Lewis at Amazon - price: $19.77 USD
Guest Blogger: Jennifer Mitchell [Design Hole]
Categories:
EVERYDAY
FOOD + drinks
PARTY ideas
posted @ Monday, May 05, 2008 11:43 AM | Feedback (1)
I must confess that I am a magazine junkie. A few months ago, I bought a new cooking magazine from Australia called delicious.
I first read the Entertaining Special Issue, very appropriate for me. Fans of Jamie Oliver will be delighted to know that he is a regular on delicious.
The Entertaining Issue
The December 2007/January 2008 issue featured Jamie Oliver’s fresh festive flavors, Bill Granger’s laidback lunch and a profile on Wolfgang Puck. We visited a Café in Tasmania, explored the Basque cuisine, and baked seasonal sweets with Nigella Lawson.
The recipes are tasty and not too complicated. The pictures are exquisite. Delicious was voted the World’s Best Food Magazine. I do not know when, but I kind of agree since delicious is one of my favorite cooking magazine.
On stand, an issue of delicious costs the same as Donna Hay magazine but I feel that each issue of delicious packs with more stuff.
The Annual Italian Cooking Issue
The May 2008 issue is their annual Italian issue. Discover Valli Little's collection of all-time favorites, including authentic gnocchi and best-ever lasagne. Ben O’Donoghue prepares a slow-cooked Tuscan ragu, while Jamie Oliver does easy antipasto and fast prawn pasta. Belinda Jeffery whips up creative lemon dishes.
Plus, legendary Sydney chef Armando Percuoco shares home-style dishes. Jill Dupleix stirs up a one-pot seafood stew. Away from the kitchen, we delve into Melbourne's vibrant Italian food scene and take an insider's tour of the stunning Amalfi Coast.
It all sounds great to me. I buy my issues at a local magazine shop. In large urban centers, you should be able to find it in kiosk. Since this is an importation, it is cheaper if you buy it in stores. Otherwise, you can subscribe at Amazon or from the publisher site.
>>> Sourcing:
Subscribe: Delicious - Australia at Amazon.com – price: $154.81 USD for 11 issues
Learn more: Delicious Magazine from ABC
Buy online: Donna Hay Magazine at Amazon.com - price: $99.08 for 6 issues
Categories:
IN the press
FOOD + drinks
posted @ Wednesday, April 30, 2008 1:31 PM | Feedback (3)
A couple years ago, the Spanish brand Lekue introduced the nifty Luki Lemon Squeezer designed by Luki Huber. This silicone lemon squeezer is practical because each half lemon has its mold and you can store everything as it is in the fridge.
The Lekue Duo Silicone & Ceramics Quiche Mold combines the perfect materials for the job. The scratch-resistant ceramic base assures the right colored dough and the flexibility of the silicone makes it easy to remove.
Luki Collection for Lékué Is Expanding
New silicone kitchen tools are in. Right in time for summer, the reusable Lekue Luki Steam Case is a more ecological way to cook fish en papillote. And there is no risk of finding a hole in your paper. Steam Case brings cuteness and fun to healthy meal.
Another way to eat healthier meal is by cooking with Lekue Luki Steamer. Available in two formats, Luki Steamer fuses tradition and innovation. Two stacking steamer compartments and one lid are included. The regular size Steamer fits 8” diameter sauce pans or casseroles.
The silicone Lekue Ice Cream / Ice Pop molds are a treat for adults and kids. Make your own flavor in no time. Simply put pieces of fresh fruits, pour some milk or juice, close with the cap, freeze and enjoy the sweet. You can make frozen Margaritas or Caipiriñas or Mojitos for a grown up party.
All Lékué products are made of 100% Platinum Silicone. Check out ShopFosters.com (Foster's Homeware) to watch a few short videos of these silicone products in action.
Update: Arthur Quentin carries several Lékué products. They do not have the steamer or the quiche mold yet. They do carry the Lemon Squeezer, the Ice Cream molds, the Steam Case, the Sushi mat and other products I did not talk about.
Arthur Quentin
3960 Saint-Denis Street
Montreal, QC H2W 2M2
p 514.843.7513
open Monday to Saturday
>>> Sourcing:
Buy online: Lekue Silicone Lemon Squeezer at Foster's Homeware – price: $15 USD for 2
Buy online: Lekue Silicone Ice Pop Mold at Foster's Homeware – price: $25 USD for 4
Buy online: Lekue Silicone Steamer at Foster's Homeware – price: $45 USD
Learn more: Arthur Quentin - web site in French only
Learn more: Lékué
Categories:
FOOD + drinks
KITCHEN tools
GIFT ideas
posted @ Wednesday, April 30, 2008 11:20 AM | Feedback (2)
I am certain that many sessions of Guitar Hero or Rock Band will happen in graduation parties this year. These games create an ambiance immediately.
With some bars hosting Guitar Hero nights, you can say that this video game is the new karaoke.
Cool Jazz and Cool Shooters by Fred
I introduced last year the fun cocktail accessories by Fred & Friends. Cool Jazz and Cool Shooters were designed in 2005. But I did not try them until now.
So I was glad when Anouk, the owner of giftOsphere (CadOsphere in French) told me that she added to her inventory Cool Jazz and Cool Shooters by Fred & Friends. I met Anouk through the social media events in Montreal. She is really nice. Her online store, CadOsphere ships in Canada and internationally.
CadOsphere supplied me with two samples of each for my test drive. When my husband saw them, he changed the theme of an upcoming Wii sport party to a Guitar Hero party. He craves for the Rock Band game. I am worried that those hip ice cube trays will give him an excuse. ;-)
Result of My Test Drive
I had two sets of each so I can check the consistency of the ice cubes. Wow, it really works! Because the moulds are made of silicone, removing the cubes from the mould works like a charm.
I took me a while to get the pictures I wanted. The ice cube kept their shape as they melted. I made one guitar where the handle was not as deep in the ice but it functions as well as the others.
Literal party theme and decorations are typically my thing. But in this case it works fine. I am telling you: Fred Cool Jazz and Cool Shooters will be a hit at a Guitar Hero party. At that price, it does not cost a lot to create an ambiance.
>>> Sourcing:
Buy online: Cool Jazz ice cube tray at CadOsphere – price: $8.95 CAD
Buy online: Cool Shooters ice cube tray at CadOsphere – price: $10.95 CAD
Learn more: Fred & Friends
Categories:
FOOD + drinks
PARTY supplies
posted @ Monday, April 28, 2008 5:05 PM | Feedback (5)
I adore custards for their smoothness and velvety texture. From what I read this morning, custards produce the best chocolate puddings in the world.
In the United States, many Chefs wrote on their menu Pudding instead of Pot de crème to trigger the emotional connection that people have with puddings. But the best puddings are in reality Pot de Crème, a French recipe. In Quebec, we will call it Pot de crème.
I am showing you again the delicious Chocolate pot-de-crème, caramel and Maldon salt that my husband enjoyed at Laloux last winter.
Custard is a creamy preparation made with eggs and cream or milk, thickened with heat. Some recipes call for a bain-marie (double boiler) while other do it on a skillet. But one thing for sure, always melt your chocolate in a double boiler.
Not your Grand Mother Pudding Recipe
Melissa Clark wrote an article about her quest for the perfect chocolate pudding at home.
Melissa started by saying that she imagined an idyllic US grand mother all her life but now she had to switch her mind to a French Grandma. When she learned the trick about the Pot de crème, she decided to try 4 recipes involving custards in one way or another.
Dark Chocolate Custard
While we are on the subject, I could not resist spotlighting a recipe from Béatrice of La Tartine Gourmande. She is the master of little pots after all. And I was curious to see how a French expatriate living in Boston makes her custard.
One important trick given by Béa with her Dark Chocolate Custard recipe is how to save your custard. If you let it boil, your ruin your custard. But all you need to do are a few simple steps to make your custard smooth and creamy again.
Serving a chocolate custard or pudding with fresh fruits instead of whipped cream makes the dish not only healthier but lighter. With temperature rising, that freshness will be welcome at the dining table.
What do you think?
Any of these 5 recipes would make a delightful dessert for your family and your guests. Which recipe inspires you the most? Do you have a trick of your own?
>>> Sourcing:
Via: You Call That Pudding, Grandma? by Melissa Clark [New York Times] – photo by Francesco Tonelli
Recipe: Giving in to Dark Chocolate Custard — Craquer pour un pot de crème au chocolat noir [La Tartine Gourmande] – photo by Béatrice Peltre
Middle Picture: Pot de crème at Laloux – photo by Kim Vallée
Categories:
EVERYDAY
FOOD + drinks
DISHING tips
posted @ Monday, April 28, 2008 12:14 PM | Feedback (1)
My friend and painter Bettina Forget hosted a great party last Saturday (April 12th, 2008) to commemorate the anniversary of First Man in Space. Yuri Gagarin became the first human to reach space on April 12th, 1961. Yuri orbited the Earth.
The Decor
The loft apartment was nicely decorated for the event. Several guests rented or made cool science-fiction costumes.
Astronomical art exhibit of paintings done by Bettina coupled with the projection of space images and astro-art iMovies created a wonderful atmosphere.
The Space Agency gave us posters, pins, stickers, tattoos so people without costumes looked more festive. Individual gift bags greeted us at the door.
The Drink Menu
Russian vodka was on top of the alcohol chain. The signature drink was Cosmonaut, a drink made of vodka and Tang. At the bar station, the Space-Themes Drink menu was filled with Apollo ‘n Lemon, Sputnik, Saturn V, Soyuz Capsule, Voyager, Mir, Rasputin and Sea of Tranquility.
Costume Contest
Next year, Jerome and I will get some costumes. In fact, Jerome was sad that he did not purchase a Star Trek uniform when we visited the Star Trek The Experience in Las Vegas last January. Two prizes were awarded for the best space-inspired costume.
Grand-prize winner for his outstanding helmet design: Olivier Hanigan - check it on Bettina's blog
Runner-up winner for her sublime hoola-hoop performance: Kelli Hanrahan
Bettina wrote a nice recollection of Yuri Night 08 on her Inside the Artist's Studio blog. Like Bettina said: Montrealers know how to party! We went to bed pretty late. On our way home, we stopped by at Fairmont Bagels to buy more freshly out of the oven bagels. We ate a final one before going to bed and kept the rest for Sunday breakfast. Jerome and I cannot wait for the 2009 edition.
Sourcing:
Learn more: Yuri loves Montreal! On Inside the Artist's Studio
Photo credits: Jerome Paradis
Categories:
EVERYDAY
FOOD + drinks
PARTY ideas
posted @ Friday, April 18, 2008 2:41 PM | Feedback (0)
Since we must all eat more Omega-3, I was looking for a salmon dish when I started to watch the Puff Pastry episode of French Food at Home. I found my match with the stylish and delicious Salmon en Croute.
Puff Pastry Tips
You can make your own dough but it is quicker to go with store-bought puff pastry sheets. Puff Pastry is hard to make. I do not recommend it for novice. What is great about Puff Pastry is that it produces airy and multi-layer buttery dough. It is delicious. Very French.
If you never work with puff pastry, here are a few tips:
- Work on a very cold marble top - put it on the freezer and get it out just before usage
- Freeze the dough and work fast with cold hands. The dough is hard to handle once it started to warm
- The egg-wash glaze will prevent the rising, so be careful when applying it. You can apply the egg-wash glaze with your hands on the side
- Make sure to pre-heat the oven at a high temperature, typically 425 degrees Fahrenheit. Puff pastry requires a temperature shock to rise properly.
Salmon recipe
This Salmon en Croute dish is divine. Fresh asparagus and salmon make a wonderful combination. The four main ingredients are asparagus, salmon, creme fraiche and pastry puff dough. Add some seasonings and you are done.
You can serve proudly when you are having guests for dinner. But since it is so easy and fast to prepare, why not reward your family on a week day?
Categories:
FOOD + drinks
FAMILY style
posted @ Thursday, April 17, 2008 5:25 PM | Feedback (0)
I was looking for fresh ideas a couple weeks ago when I received the digital version of Canadian House & Home May 2008. It is their Green Issue. I want to give pointers for people who care for the environment but are not an aficionado. In short, I am talking about a green party that we can all do.
1. Serving Uncooked Food
Since we eat three times a day, how we cultivate, prepare and consume food has a huge impact of the environment. So why not rely less on the stove for this dinner party?
Besides serving the obvious salads, sushi, meat tartars and vegetarian dishes, what can you do? Canadian H&H reminded me of the raw food movement. I am not a follower but I can see some merits.
Raw Food Movement
Cooking raw requires new cooking techniques and recipes. Raw food is not to cook over 118 degrees Fahrenheit because higher heat degrades the enzymes that help the digestion system. I look at some recipes. Many are lengthy especially if you wish to reproduce the taste and texture of cooked food. If you are a novice, your best bet is probably to order from a raw food caterer or restaurant in your area.
There are recipes for beginners. The Cold-Cured Salmon Gravlax is one of them. This is a dish that everybody will feel comfortable with. The raw food recipe from Canadian House & Home May 2008 is basically the traditional Scandinavian Gravlax recipe with agave nectar instead of sugar, Kosher salt and the leaves from 3 sprigs of fresh tarragon plus 4 sprigs of fresh dills.
11 More Tips to Plan Your Eco-Friendly Party
Some of these tips are my own, others I read in the Green Issue of Canadian House & Home.
- Serve flavored tap water in a pitcher. Use frozen fruits or fresh herbs. To set a chic love of nature feeling, make own water popsicles as I shown you last summer.
- If you are looking for glamour, make your own sparkling water with the vintage seltzer bottles. They look fabulous. From art deco to Hollywood style, they are a whole array to dig up.
- Buy local organic produces as much as possible. Limit the use of manufactured, processed food
- Rely less in power kitchen equipment. You can prepare homemade dips in five minutes with a manual food processor. Look at the dip recipes featured on the Kitchen.
- Freshly cut herbs boost the flavor of any dish. Cultivate your own herbs. It even decorates your kitchen.
- Use organic fabric napkins and tablecloths. I am showing you the latest eco friendly fabric collection designed by Lara of Kirin Notebook. The colors complement the party theme. It shows that you do not need to look blah to be eco-friendly. Look for organic cotton, bamboo and hemp.
- Retrain from using paper and plastic tableware. Or you can use Bambu dinnerware and flatware. The Bambu collection looks so organic.
- Have a candlelight dinner. To create a nice mood, spread solar power landscape lamps around your house for a soothing glow. You could also hang decorative LED lamps.
- Make a centerpiece with organic locally grown flowers.
- Play in the background the series Earth by the BBC on the big screen. So people can appreciate the beauty of our Blue Planet. There is nothing more convincing than seeing with your own eyes.
- Give each family a trio of herbs in a terracotta pot or a tree growing kit as party favors.
I feel the big message of Earth Day is to fall in love again with our planet.
Sourcing:
Learn more: New organic eco friendly fabrics! On Kirin Notebook
Buy online: Planet Earth - The Complete BBC Series – price: $59.95 USD for the Blu-Ray version
Buy online: Starfrit Manual Food Processor – price: $24.99 CAD
Buy online: Natural tree-growing gift-kit at CadOsphere – price: $14.95 CAD
Photo credits: Cold-Cured Salmon Gravlax, Seltzer bottles, Noma Eco-Bright Light – Canadian House & Home May 2008 issue
Categories:
FOOD + drinks
PARTY ideas
TABLEWARE
PARTY favors
posted @ Tuesday, April 15, 2008 12:52 PM | Feedback (3)
I am persuaded that kids can eat anything if you trained them early to expand their taste buds. Several of my friends succeeded with their infants. My husband never ate the kid menu at the restaurant. He was ordering snails when he was 4 years old.
Different continent, different eating habits
In Europe, kids are used to eat more aliments at a younger age. At least, it was true in the past where they did not rely on fast food as we do in North America. In Italy, eggplants with chocolate is a children treat.
Even though, you cannot find Menus Bébé outside France, I think there are good lessons to be learned. I presented this brand on my blog because it conveys the stylish living message I am aiming for. This baby food brand is about variety, fresh products and developing taste at the youngest possible age.
Menus Bébé was founded by Jenny Careno, a French mother of Swedish origin. Like many small businesses, the adventure started when Jenny gave birth to her little girl Maya.
April 12th, 2008 Update: Unimpressed by the baby food on the shelf at the grocery store, Jenny learned how to make baby food at home. She asked advices to her pediatric doctor and from Alina, a woman Chef who serves an impressive infant menu in her restaurant. Later on, Jenny founded Menus Bébé.
A Practical solution
Menus Bébé delivers frozen home style baby food. The packaging looks great. The freshest of the ingredients is well highlighted. The design feels European with lots of white spaces. Does it shows that I went to a breakfast talk this morning about retail packaging and the added value of design?
The great news for parents is that is save them time, lots of precious time. Parents can now serve superior home style meals to their babies in less than 3 minutes. The texture of Menus Bébé is not as smooth as the processed baby food. It is important since texture plays a role in experiencing food. The main ingredients are more diverse. The list is impressive in length.
What is the difference?
The quality of the end results is superior because:
- 90% of the pot is the main aliments versus less than 50% in mass produced baby food
- The meal comes in 2 pots: the main dish and the side. The idea is to develop the taste of the baby
- The food is also tastier and contains no additives
- The conservation process is quick-freezing instead of sterilization
- Quick-freezing preserves the colors of the food so there is no need for artificial colorants
- The natural vitamins are preserved as much as possible
Need for diversion
Medical researches proved that the best prevention against diseases is a diversified alimentation. There is no miracle food. Each food has its own function and they enhance each other. Babies, children and adults must eat a vast array of aliments to stay healthy. Think about it!
Eating delicious healthy food improves our quality of life at all ages. Being a gourmet is a part of stylish living. Menus Bébé becomes one element that helps families to live in style and stay healthy. I hope that it is the start of a trend that will cross the Atlantic pretty soon.
Sourcing:
Learn more: Menus Bébe
Top Row Photo credits: Jean-Claude Amiel for Elle à Table No 57
Categories:
FOOD + drinks
FAMILY style
posted @ Friday, April 11, 2008 7:18 PM | Feedback (4)
I just read the latest book by wedding style guru Maria McBride called Party Basics for New Nesters. The book aimed to be a guide for the first year of entertaining that will experience newlyweds.
The book captures a series of stylish decor, table settings, and menu options. Party Basics for New Nesters cover the yearly round of events from romantic parties for two, dinners for four, weekend feasts, family celebrations, and a wide range of holidays.
Featured posts
In line with the concept of helping newlyweds and young adults to raise the bar compared to their college day party days, I selected three wonderful posts that go back to the basics of entertaining.
NOTCOT for Target’s Club Wedd Catalog- 04.03.08
Target devised their latest catalogue for those prepping for their vows around the same ideas but for what you need around the house. I have to agree that the What you need in your kitchen drawer on page 74 covers the kitchen utensil essentials that anyone should have for cooking.
The followers of Daily Candy will recognize the illustrations style. Yes, Target hired Sujean Rim, the signature illustrator behind Daily Candy to give personality to their wedding catalog. Sujean is right on the spot as usual.
La Tartine Gourmande for Hard Boiled Eggs — Les oeufs durs
I told you before Easter that hard boiled eggs are making a comeback. Like Beatrice's father, my father used to eat hard boiled eggs as a snack. You can serve hard boiled eggs at a brunch or bring them at a picnic.
This time, Beatrice made these cute Dressed Up Marbled Eggs with oil marinated anchovies, chives, horseradish preserved in vinegar, fleur de sel and pepper.
For a brunch table, showcase a couple whole eggs with braided chives on your serving plate. Take some clues on how to do it by visiting La Tartine Gourmande. It is a sure way to impress your guests.
Rare Bird Finds for Etsy Saturday!
The Birdiebird Coffee Mug by dolamakes etsy seller displays colorful little birds on a wire. They remind me of lovebirds. For your first brunch, you will need cute mugs. Each mug is painted free-hand. With its various groupings and birdies rolling solo, no two mugs are exactly alike.
Sourcing:
Buy online: Party Basics for New Nesters by Maria McBride - price: $26.37 at Amazon.com
Buy online: Birdiebird Coffee Mug by Dolamakes - price: $12 USD
Categories:
EVERYDAY
FOOD + drinks
PARTY ideas
posted @ Monday, April 07, 2008 12:50 PM | Feedback (1)
Today, I proposed a classic dish for supper: Bucatini or Spaghetti Alla Carbonara. My favorite Pasta All Carbonara recipe is one inspired by the Remo Contini of Antica Trattoria da Carlone, a restaurant in Rome, Italy.
My recipe comes from a fabulous Italian cooking book that is only available in French. Filled with authentic Italian recipes, Pasta et cetera à la di Stasio was probably under all the Christmas trees across Quebec last year. This recipe reconciled me with Pasta All Carbonara. I started avoiding over the last decade pasta all carbonara because of the profusion of cheap cream recipes in restaurants.
Selecting the pasta
For the pasta, the large surface of bucatini gives more adherence to the sauce. The problem with bucatini is that it is harder to eat; therefore not elegant. Serving bucatini is not a good idea if you are having friends over. Serve spaghetti instead with a bottle of red Italian wine. Yes, try pairing a no-cream Pasta All Carbonara with red wine; you will see it is a delightful match.
My favorite Spaghetti Alla Carbonara Recipe
I translate the recipe with my adaptations from the original A la di Stasio's recipe.
Ingredients for 2 portions:
- 8 oz (225 g) of spaghetti / bucatini
- 1/4 cup (60 ml) of 1-inch block of pancetta that you will cut in 1/2 inch cubes – if you have no choice, thin sliced pancetta will do
- 2 large eggs
- 1/4 cup (60 ml) of freshly grated Parmigiano Reggiano – the real thing
- Lots of freshly ground pepper - roughly grounded if you can eat them
- A couple of splashes of olive oil
- Cooking water from the pasta
Step by step instructions:
- Cook your pasta in salted boiling water.
- During that time, put the olive oil on a hot large, frying pan (avoid the non stick pan here). Cook the pancetta at medium-high a few minutes, until golden. You may have to reduce the heat to medium, if you used the thinner pancetta.
- Put the eggs and parmesan in a large service bowl. Mix with a fork. Add the pepper.
- Remember to reserve a cup of cooking water before your drain the pasta.
- Put the pasta over the pancetta in the pan. Mix them well.
- Now it is time to work quickly. Put half of the pasta in the serving bowl. Toss the egg/parmesan mixture over the pasta to coat all the pasta. Then add the rest and toss again with your fork. It is possible that it takes a few practice runs before you achieve a perfect smooth texture. Therefore, I suggest you do not serve it the first time you prepare this recipe.
- Sprinkle parmesan before serving. Enjoy!
Cream version
If you prefer a cream recipe, I find a Bucatini Alla Carbonara recipe online that seems excellent. I dug this creamy recipe on David Seah blog. His blog has nothing to do with cooking. David writes about productivity and other methods of empowering yourself. The recipe was made by his sister.
Sourcing:
Buy online: Pasta et cetera à la di Stasio by Josée di Stasio
Cooking demonstration photos: Pasta Carbonara from A la di Stasio at Tele-Quebec
Bottom photo credit: Bucatini All Carbonara by David Seah
Categories:
EVERYDAY
FOOD + drinks
FAMILY style
posted @ Wednesday, April 02, 2008 4:08 PM | Feedback (0)
Stylish living begins with great food. With our busy life, we, me included, are often exhausted at the end of the work day. So we have problems deciding what to prepare for supper. Following an easy-to-made recipe done with widely available ingredients would simplify our life.
So starting today, I will be posting every afternoon of the week about once a week a one or two main dish suggestions. A tasteful main dish is all you need to cook for a weekday meal. If you like my suggestion, simply print the recipe and grab what you need at the grocery store on your way home. I hope it will stimulate you to try new recipes and live in style every day.
So for April’s Fool Day, a fish dish is in order. Do not be anxious by the food presentation. This dish is simple to make and to plate. In fact, I would put the green beans on the side since you will put them down to eat anyway. The featured main dish recipe is:
Mushroom-Crusted Red Snapper by Anthony Sedlak of The Main TV show.
Let’s start a conversation
To help others, I would like to hear your tips and suggestions. You can answer:
- Have you ever tried a similar recipe?
- Can you share a fish recipe that you do for your family?
- What are you cooking for supper tonight?
Categories:
FOOD + drinks
DISHING tips
FAMILY style
posted @ Tuesday, April 01, 2008 3:03 PM | Feedback (0)
My theory is that you should keep at home a reserve of hostess gifts. This way, you are always ready for an impromptu dinner party invitation and you save time by minimizing your shopping trips.
A lot of people from newlyweds to single men are searching for clues on how to entertain properly. The best books for them pass on tips for simple entertaining. Easy to follow instructions and gorgeous photography are essentials. Otherwise, people do not put into practice what is in the book.
That is what I like about the books by Ryland Peters & Small. To make it easier for you, stash any of these 4 new releases until you need a hostess gift:
The beauty within a book
Ryland Peters & Small are renowned for their books devoted to: food and drinks, home and garden, health and well-being. Their books provide practical information about planning, staging and organizing an event at home.
This British editor has a distinctive look. Once you know the brand, you can instantly identity that you are holding on your hand a Ryland Peters & Small book. I am a fan obviously of their fresh modern visual.
What is your favorite book about entertaining?
Categories:
EVERYDAY
FOOD + drinks
PARTY ideas
GIFT ideas
HOSTESS gifts
posted @ Monday, March 24, 2008 7:33 PM | Feedback (1)
I am glad that my very resourceful friend Kelly gave me a tip this morning. It is a cool event concept.
The investigator, Laurent Haug is a Swiss guy that got the brilliant idea to draw attention to the best cooking of grandmothers.
The idea is relatively simple to implement in any city. Grandmothers get more attention and see their expertise recognized by younger generations. Grandmothers can pass on their old tricks to us.
You discovered the best cooking tips only if you cook with someone. Did you know putting some white vinegar on your salad when you wash it brings the insects to the surface? Laurent learned this handy solution from her grandmother while she participated in the first Dinner with Grandma.
How it works?
You find a restaurant that is willing to participate. Ideally, select a restaurant with 30 to 60 places. Plan the event on a slow restaurant night, like a Monday night. Find a grandmother that is an excellent cook. Have a test run of the grandmother cooking. You can use the social networks on the Web to find the grandmother candidates.
Let the grandmother plans her menu with the restaurant owner. The restaurant owner will calculate the food quantity and handle the food ordering. The restaurant owner will calculate the fixed cost per guest. Drinks are not included in the fixed price menu. Advertise the event on your blogs and social networks.
The day of the event
For the public, the event starts around 6 o'clock PM with a cocktail. Plan two kitchen helpers for cutting the ingredients and preparing the plates. Typically, the grandmother meets you and the kitchen staff at the restaurant around 2 o'clock the afternoon of the event. She will cook a little but mostly, she provides instructions to the Chef and the kitchen helpers.
Around 6 o'clock PM, greet the guests. About 45 minutes later, introduce the life story of the grandmother at the beginning. The grandmother will then explain her menu. I think she should be in the room during the entire meal to exchange with the people.
If you want to know more, Elizabeth Bowie interviewed Laurent Haug who shares his experience and vision on How to Host a Dinner with Grandma Event. If you live in the Toronto, Spark is looking for a grandmother that is a truly fantastic cook to participate in their own Dinner with Grandma Event.
March 24th Update: If the grandmother does not mind, you can publish a small booklet with the meal recipes.
A Web site dedicated to grandmother’s cooking
I found a Web community where grandma from the world can show us to cook. What's Cooking Grandma? is a project to create a cookbook of the grandmothers of the world sharing their special recipes. You can film your grandmother while she cooked her famous recipes. Then, upload the videos on What's Cooking Grandma?
Grandma’s cooking and baby on Flickr
The vintage illustrations are from a fun booklet on cooking meal planning published in 1957. The artist Albert Aquino apparently drew these charming illustrations that I found on Flickr thanks to wardomatic.
Sourcing:
Photo credits: 1957 Home Meal Planner set by wardomatic on Flickr - Illustrations by Albert Aquino
Via: Want to host a Grandma dinner? published on Spark
Via: Hello Grandma, Spark is Calling...
Categories:
FOOD + drinks
PARTY ideas
FAMILY style
posted @ Sunday, March 23, 2008 2:07 PM | Feedback (1)
This morning, I received my shipping confirmation for the latest book by Jamie Oliver. I cannot wait. I am a huge fan of the guy. When Jamie at Home will hit my cooking library shelf, my count will be 6 out 8 of his books.
Some recipes are in several books but it is fun because you can see how that recipe evolved and refined your own version. My husband and I (we do team work) made the best risotto. We use recipes from two books; handy since the pages of recipe are always visible. We take the better of each one.
My favorite Jamie Oliver’s recipes
I am giving you the recipes that I am cooking over and over, book by book.
The Naked Chef
The Mushroom Risotto with Garlic, Thyme and Parsley is my ultimate risotto. We often make this on a Friday or Saturday night so we can eat risotto cakes for breakfast the next morning. So do not be afraid to make plenty because a risotto cake is divine. The recipe is simply the same as making a patty of hash browns except that the potatoes are replaced by the risotto. I fried mine in olive oil. Check out his basic risotto recipe.
The Naked Chef Takes Off (a.k.a Return of the Naked Chef)
Seared scallops and crispy prosciutto with roasted tomatoes and smashed white beans. This is heaven on Earth! I served this appetizer to all kind of people and it was always a hit. Sometimes, I cook this recipe as a main course for my husband and me.
Get a feel of his book with the seared carpaccio of beef with roasted baby beets, creamed horseradish, watercress and parmesan published on Jamie Oliver’s Web site.
Jamie’s Dinners
For the most delectable side dish, nothing beats the Carrots boiled with orange, garlic and herbs. I often served those carrots with a braised beef an easy entertaining dinner party.
My favorite recipe from Jamie’s Dinners has to be tender and crisp chicken legs with sweet tomatoes. I made this recipe so often that I stop counting. I add new potatoes when they are in season. I like the lightness of this dish. For that reason, I simply served slices of rustic bread with it. Add a nice bottle of white wine and you have the perfect meal.
Jamie’s Italy
Strangely that is the book I cook the least. I said strangely because I love the authenticity of Italian cooking. The freshness of the insalata amalfitana seduces me. When the tomatoes are in season, nothing beats the classic insalata caprese.
I could eat soups every day. You will find wonderful earthy soups in Jamie’s Italy. You can get online the recipes for two delicious pasta dishes: Linguine all carbonara di salsiccia, a.k.a. sausage carbonara plus the pasta alla norma. Looking at the book recipes, I just add Spaghetti with shrimp and arugula to my to-do list.
Cook with Jamie
My husband and I made the lovely easy caramelle with ricotta, basic and black olives last December. It was a trial run for an upcoming dinner party. We glad we tried to prepare the recipe before because we failed miserably. Let me tell you that it is not so easy if you just starting to make your own pasta. The recipe was great but we decide to improve our pasta making skills before making our own caramelle again. We will achieve it one day.
I love eating fish. The grilled or roasted monkfish with black olive sauce and lemon mash is my type of fish recipe. It is so delicious when the weather is warm.
I will keep posted on my cooking experience once I read my copy of the Jamie at Home. In the meanwhile, I want to know:
What is your favorite recipe by Jamie Oliver?
RELATED POST:
+ Review of Jamie at Home TV show
Categories:
EVERYDAY
FOOD + drinks
posted @ Wednesday, March 19, 2008 1:24 PM | Feedback (4)
You won't be surprised if I tell you that I watch lots of cooking shows. We have a Media Center at home so for the past three years I stopped listening to live TV. I watch about thirty minutes of TV daily. That explains why there is usually a delay between the start of new shows on TV and when I effectively watched them.
That is the case with The Main, a show that was first aired October 1st, 2007 on Food Network Canada. A second season is already produced. I watched a few episodes this week and I like it. The Main is hosted by the first winner of Superstar Chef Challenge on Food Network which was an adorable Canadian guy from British Columbia named Anthony Sedlak.
The Main is fresh and dynamic cooking show. Anthony is about 25 years old. I feel that the music theme wants to portrait an edgier side than your typical cooking shows. But really his recipes target the average family and singles.
The featured ingredients are easy to find at the grocery store or at most city markets. The Main featured Mediterranean style recipes that take their roots in the traditional repertoire. That suits me since Mediterranean cuisine is my favorite.
A course mixed with recipes
Each episode of The Main revolves around one ingredient. Anthony Sedlak typically prepares two dishes based on the main ingredient. What is interesting is that Anthony gives excellent cooking advices about how to cook with the main ingredient on every episode. These important facts are summarized and accessible online in several articles.
You should not have any problems to reproduce his food presentation and to cook his recipes. To give you a taste, I selected four recipes for every day entertaining:
If you really want to experience the vibe of The Main, watch the step-by-step videos for making the Lamb Chops and the Black Olive and Goat Cheese Tart. You will know if this cooking show fits your taste.
No fuss cocktail tips of Anthony Sedlak
Last Christmas, Anthony Sedlak made the promotion of some ready-to-drink cocktails. Although I prefer the real thing, I know that sometimes you are stress for time. My husband is a great bartender, so I never need to worry about the bar when I entertain. But if it is not the case for you, stock up these ready-to-drink cocktails and simply cook some harmonizing appetizers when you are having guests over for a drink.
Here are three economical recipes and drink suggestions, courtesy of Anthony Sedlak, that were published on the National Post last December (December 08, 2007):
- Sip a Jose Cuervo Gold-en Margarita with a Hot, Sweet and Sour Tropical Salsa Canapé
- Sip a Smirnoff Grand Cosmopolitan with Watermelon Cubes and Crumbled Feta
- Sip Smirnoff Vodka Mojito with Grilled Sausages with Fine Herb Pesto
Sourcing:
Learn more: The Main microsite
Learn more: Airing Schedule of The Main on Food Network Canada