Howdy. I'm back from space.

So, I've been missing in action...again. Sorry for that friends & followers. First thing is first- Happy New Year. I want to say THANK YOU- to all of my wonderful supporters. I got a lot of messages asking about the sudden blog disappearance, and I appreciate all the feedback and encouragement. So here I am. Back. I have so much stuff I want to blog about, and I definitely don't want to lose you, dear readers. I'm going to try to keep it on the regular around here.

In my absence, there's been some travel, some cooking, a few season changes, and of course tons of eating and hard work. I want to wipe the slate clean for 2011. New year, new beginnings, lotsa blogging. So, shall we begin? The garden. Sort of ironic to be giving the final garden update as I sip tea, my feet are literally frozen on my kitchen floor and I gaze out to a sunny, biting cold, -22, snowcovered backyard. 

Here's how it all shook down in Eden. It was a great summer- and there was an impressive show of veg out there. The squirrels were the real winners this summer. See, we got a new puppy right around harvest time (more about him in a bit)- and the little guy loved to cool down, shaded between plants, in the earth, by the tomatoes - so I had to cool it with the super power cayenne dustings as a form of critter protection... Because nothing says "welcome home puppy" like a flaming hot dose of cayenne in his baby face. 

I'm also worn down, and exhausted, by all the energy I had to spend hating on, and plotting against, my rodent fence dwellers. I need to find a way for us to all co exist, & it's time to bring peace to the battle of the backyard that I had so doggedly declared. I figured out that if I plant a ton of tomatoes (which I did)- there will be more than enough to go around for both myself and the squirrels. If you can't beat 'em, feed 'em...right? Next years plan? Lots of tomatoes (again), and a new (peaceful) plan to protect the (very few) raspberries & other high value crops (I even saw the beggnings of strawberries but they were plucked by the little rodent burglars before even turning red).  That's not too much to ask for. Raspberries should multiply exponentially by next summer, as raspberries do, but those suckers are 6 bucks a carton at the market, and since Im a berry addict, I need to salvage as many as I can from the backyard wildlife.

Enough to share

The zucchini flowers a.k.a squash blossoms a.k.a little morsels of heaven were just amazing and plentiful. They are, without a doubt- one my absolute favourite vegetables. I dream about making my stuffed zucchini blossom pasta. First, remove the little pollen bud in the center. A little chevre mixed with herbs (from the garden), a pinch of salt & pepper- stuff the flowers, twist them shut...batter those babies up tempura style, and fry  (I like to fry them in Canola or peanut oil).  Serve them with spaghetti & fresh tomato sauce, throw in a little sauteed zucchini (use zucchini that has been clipped from the flower, female flowers grow right at the tip of a zucchini, and male grow as independent flowers with stems right from the base of the plant- both are equally delicious & edible). This summer, an italian guest at one of my events, came into the kitchen to tell me my dish reminded me of how his mom used to make it for him in Italy- just the same, and perfectly authentic. A true & touching compliment for an italophile like myself. I'll post this recipe on my website soon. When these beautiful wonders are in season- I love to make them for my clients, and I do it almost every day. On pasta, on pizza, or as a crispy appetizer treat, I am in love, and it's serious. 

Eggplants (of every shape and size), zucchinis, squash blossoms, herbs, tomatoes & lettuces all fared extremely well. we even had a iny weeny little watermelon sprout up, amazing & cute (which then got half eaten by a critter, obviously). The only thing that failed completely were the artichokes- didn't see a single one, nor did we see grapes or blueberries, but because the plants are only only due to fruit next year

Watermelon!! (and look at the microscopic ones to the right!!!)

Sidebar about our puppy: Meet Roman. He's delicious & growing fast. Poor guy got his man parts snipped this week- and he isn't enjoying the lampshade as a fashion accessory.

What does the boychick eat? An important question in our house, since what and when we'll be eating next always seems to be on the brain. I cook Urban Wolf for him (more like I cook chicken, an egg, and add the Urban Wolf mix). It's pretty simple, and amazing stuff. I did a ton of research before deciding to do that, making sure it was legitimately the right choice (it is more work than pouring kibble out of a bag, so you need to be sure of the decision) and I don't regret it one bit. When I'm between UW batches, or if we're on the go with no refrigeration, NOW! puppy kibble is the next best thing I could find.  Here are some pics- I tried to pick just a few...but it's hard to narrow it down when you have 25000 to choose from. I don't know if I'm more camera or puppy obsessed- but it's a dangerous combination. So, instead enjoy a mini album ;)

 How we found him at the breeder (cooling off in a brick)

...And we became a family.

growing....

Brunching & Lunching it in Montreal Part 2: McKeirnan

McKiernan, the new-ish addition to the Joe Beef, Liverpool House, McMillan-Morin family on Notre Dame West is an incredible Montreal gem. This tiny lunch and-sometimes-supper spot has but 18 indoor seats in the winter, and a lively jamming terrace out-back when the spring-summer-fall weather permits. The vibe is sunny and cozy (love the four seater tables in the window banquettes), with a menu that boasts a wide range of items that are made with the restaurant's home-grown vegetables (from their patch out-back!). The more affordable McMillan owned spot brings the sud-ouest hipster crowd, Westmount lunching mommies & artsy business lunch crowd together for some of the best food the city has to offer. The decor is in theme with JB & LH, what seems to be a collection of mason jars, crates, collectibles, funky wall art and other rustic furnishings. The place is hopping at lunchtime but no matter how busy it is, chef Marc-Andre Leclerc, Curtis Vargo and his crew are bustling about, humming to the (great) music, and making it all look easy. It's casual, and it's styling.

Let's start with lunch. Everything on the menu is sublime. Everything. I have been hitting McKiernan for lunch for some time now - and it's the perfect lunch experience every time. Some of my favourites include: the Mckiernan Salad: beets, goat cheese, pine nuts, greens, radish & tomato. A mixed salad that's just filling enough. The pear and pecorino salad is perfectly executed, thinly sliced pear and coarsely grated pecorino cheese, pine nuts, arugula, and onion. Pear and pecorino have always been a favourite combo of mine, and I'm so glad it's there for the taking. The Chicken tikka sandwich was great too. And then there's the Cobb salad. Let's face it. Cobb salad is just the bomb - and that much better when it's done the McKiernan way. The club roll was good (served overflowing out of a toasted hot dog bun), but not exceptional, so maybe skip it when dining in a place with so many exceptional choices. The gnocchi special I had this past visit (today), was totally mind blowing. I didn't initially order it, but added it at the last second when I saw one being delivered to another table. Wow. Perfectly tender, with soft sun-dried tomatoes, greens, and lightly cheesed- it was rich but light. The pulled pork tacos were also amazing, and the turtle brownie made with pistachios was so good, I was still taking the last bites as I put my coat on and swearing I was too full for more. The menu is diverse and changes often, so you really have to go and see what makes your mouth water. It will definitely be an outstanding Montreal eating experience that will keep you coming back time and time again.

Pulled pork taco

Two girls, one brownie

In the summer they also make an amazing fruit lemonade. I can't wait for its return, but in the meantime, a lunchtime glass of vino will do fine.

About brunch... 3 important things: 1) it's only available Saturday; 2) it's heavy; and 3) it rocks. The lineup is about 30 minutes or so, but the hostess will call you when your table is ready, so you can peruse the antique stores nearby while you wait. If you can't handle the monster that is brunch at McKiernan, they always have the lunch menu (with salads) to fall back on. But the brunch is a not to be missed experience. The last time I ate there at 1pm, and I was not hungry again until about 9. The menu often changes, and is always imaginative and makes for a difficult ordering decision. The breakfast sandwich is colossal: it comes on a thin toasted (homemade) bun, with egg fritatta, lettuce, tomato, cheese, sausage, ham and of course bacon. 1 sandwich, 3 meats, no biggie right? wrong. I thought my friend (who can normally handle his breakfast meats) would have a heart attack just looking at the thing when it arrived at the table. But he polished it off an proceeded to move in on my grilled cheese (4 cheese & bacon grilled cheese= amazing). Lots of items on the McKiernan menu feature or include bacon in some way, and since everything in life is better with bacon, they get big points for that. Oh ya, the coffee is really awesome- my americano was first-rate.

Just like Olive & Gourmando, Mckiernan is tragically closed on Sundays & Mondays, but again, everyone needs time to relax and recharge. If you are visiting Montreal- I must reiterate, you cannot miss lunch at McKiernan (or dinner at Liverpool House for that matter) for a real authentic, original, and memorable Montreal meal.

McKiernan, 2485 Notre-Dame Ouest


Go to Lunching & Brunching it in Montreal: Part 1

February foods.

Who's excited about February!? Dark, cold and dreary with no signs of springtime in sight, awesome. But really, at least we've got the Superbowl and Valentines Day. Two good reasons to eat well.

I love the Superbowl. It is always a fun time to get together with friends, test out great finger foods, and the audience of boys I provide for are always game. BLT's with avocado aioli, nachos grande, lamb chop lollipops, puled pork sliders and risotto spoons are just a small bite of the Superbowl repertoire that grows over the years.

My MVR (Most Valuable Recipe) award this year goes to the very simple & delicious parmesan crusted chicken fingers with marinara sauce. I make them quite often for casual parties and get togethers, and everyone always loves them. Here's the recipe, as promised!



Lately I've been experimenting with mind altering kettle corn. You can pop homestyle popcorn in a pot on your stovetop as fast as you can make it in the microwave - and it's actually pretty exciting when the kernels start bouncing around the pot. I have finally perfected the amount of sugar per cup of kernels to create a sweet but fluffy popcorn, that I then drizzle melted valrhona chocolate over, with touch of fine salt. It's an instant hit. I made it for the Superbowl and then again as Valentines Day drop offs for some clients & friends. Check out the recipe and instructions here.

While I'm not much of a Valentine's Day gal, this year I did have a low key but very memorable day. Usually, we do Chrysantheme chinese take out, some good wine, and chocolate fondu for dessert - but since they closed their doors a year and half or so ago, casual at home Vday plans have never been as easy. The general idea is that I don't cook, we avoid being out with the masses (living room couch is way more romantic), but still eat something delicious. We decided to cook together this year, since no takeout we could think of could top a good home cooked meal. On the way to the market, we worked out the menu: A pasta duo of Cappeletti pasta with olive oil, "burnt" broccoli, garlic, a few sauteed cherry tomatoes, spicy sausage & bread crumbs, and fettucini with sauteed mini portobello mushroom and a light cream and parmesan sauce. Dessert was going to be an apple filo tart (a recipe that I was trying for the first time).

We popped a bottle of Tuscan wine, put on some tunes, and we were off. Eric did most of the actual cooking for the sausage and broccoli pasta, and I stayed close with my wine in hand, giving pointers and explanations, and prepping his next ingredient. The fettucini sauce only needed to be thrown together at the last second, so I prepped Eric for what he was going to have to do to complete the pasta. I took care of the cream sauce, I needed it to be barely creamy and have the perfect consistency, so I kept that job for me. He opened and cooked the sausage perfectly, then handled the broccoli frying with ease, and impressed me with sauteeing the cherry tomatoes and putting it all together to finish the job. wow ,wow, wow. He only briefly smoked up the kitchen, and melted less than three spatulas.

Dessert was fun to make. The apple filling cooks on the stovetop for a quick ten minutes, and set aside to cool. Then begins a delicate assembly of filo sheets brushed and lightly coated with sugar, gently lowered into a spring form to eventually form a pie-like shape complete with a crust and top. A very simple but delicate job, that requires complete yogi frame of mind to take on.

The meal was completely outstanding. Perfect in every way, neither of those pastas have ever been better in our house - a real labour of love. Sounds so cheesy, but it was.

Some outtakes of the most delicious pasta throwdown in the history of our kitchen (that's a serious statement coming from a pasta freak like me). Poor Eric didn't always know when my camera was on video mode.