Tiramisu, My-misu, Franca-misu...its all good-misu

Hello Vanillabeaners!

For my bridal shower, I had the opportunity to see Chef Franca Mazza in action. My shower took place at Atelier Franca Mazza at the Marche 440 in Laval. You can either attend one of her cooking classes where she explores different themes such as appetizers for instance, or fois gras... OR..you can have a private dinner there with your friends (with or without cooking instruction). I highly recommend this to anyone who loves good food and wants to try something new.

At my shower she and her suchef Pino showed us how to make her version of a Tiramisu. It is made with green tea instead of coffee.

Here it is:

Franca's Green tea & Strawberry Tiramisu

Ingredients

-2 cups of 35% cooking cream (yikes!! - yeah but what the heck did you think it was made of..lol)
-500G of Mascarpone cheese
-60ML of Gagliano liqueur
-1 + 1/2 cups of granulated sugar
-2 vanilla beans worth of seeds (scrape them out of the pod with a sharp knife)
-4 cups of steeped green tea
-12 ladyfinger cookies
-1 cup of sliced Strawberries.

Directions

Using an electric mixer, combine cream, mascarpone, Gagliano liqueur and sugar. (it should be pretty stiff but not as much as plain whipped cream would be. This mixture is heavier. - As long as its not liquidy)
Scrape the vanilla beans and add seeds to mixture.
Dip ladyfingers quickly in green tea and start layering putting the cookies at the bottom.
Add strawberries and top with cream mixture - repeat and finish with cream.

That's it!!

NOW...I'm more of a traditional tiramisu kinda' girl....actually to be completely honest - I never really liked Tiramisu at all but if I gotta' have it, it has to be with coffee - like my mother makes it (and DaEmma's but we won't talk about that..lol my mother doesn't like me saying that)

So I followed Franca's recipe but substituted the green tea for coffee and the liqueur with Kahlua or Irish Cream. (I always make a mistake and call it Irish Spring for some reason. DO NOT USE IRISH SPRING - lol sounds like the warning on my hairdryer "Do not use while sleeping" lol)


Also, I only put strawberries on top. (I did not add them to the layers.)
Then I grated some chocolate over-top and garnished with mint leaves.

I made individual ones in glasses, they looked pretty but they were wayyy too much for one person - lol.

I really want to try Banana-misu - my friend David Ialenti gave me the idea. I'll keep you posted!!

Steph

Newlywed Pizza continued...Calzone con Bietole e Olive

Calzone con Bietole e Olive

Use 1/2 of the basic pizza dough for 1 calzone.

For the filling

1+1/2 lbs of Swiss chard or fresh spinach 

4 tbsp extra virgin olive oil

2 garlic cloves, minced (center removed)

3/4 cup of pitted black olives, halved

1/2 cup of fresh whole mozzarella drained and diced ( i also mixed in Tallegio cheese)

1/4 lbs (110g) of Speck or prosciutto crudo

Salt and pepper - to taste

(Optional) A pinch of chili pepper flakes

Pan

2bsp olive oil to oil pan

Coarse corn flour, to sprinkle over oiled pan

To top the calzone

1 garlic clove, minced

1tbsp extra-virgin olive oil

1/2 tsp crumbled try oregano leaves

(Optional) 1/4 tsp of hot chili pepper flakes

2 sprigs of rosemary, cut into 1-inch pieces

Preheat oven to 450

Remove stems from the chard or spinach and place the leaves in a bowl of cold water. 

Wash thoroughly, changing the water several times.

Bring a stock pot of cold, salted water to a boil 

Drain the chard and add to the pot

Cook uncovered until soft, over medium heat

Drain and squeeze excess water from the greens

Finely chop the greens

Heat the oil in a skillet over high heat. Add the chard and cook for 1 minute. 

Lower the heat to medium, stir in the garlic and olives.

Season with salt and pepper

add chili flakes if using

Stir thoroughly and remove from heat. Let cool

Roll out the douch into a 16 inch or 40 cm disk.

Place the chard mixture over half of the circle (beause you're going to have to flip the other side over it)

Leave about 1-inch border clear in order to later seal the calzone. 

Place the mozzarella and sliced prosciutto over the chard. 

Fold the dough over the mixture, then pinch the edges of the calzone with your fingertips to seal it.

Oil a baking sheet and sprinkle with coarse corn flour. Place the calzone on the prepared baking sheet. Brush the calzone with the garlic and oil.

Sprinkle the dried oregano and hot chili pepper flakes (if using) 

Insert the rosemary pieces evenly along he border. 

Using a sharp knife, make three diagonal slits on the calzone.

Bake until crisp and golden (about 35-40 min)

Remove from the oven, drizzle with a little olive oil and sprinkle with sea salt. 

Cut into slices and serve, preferably hot.

yield: 6 - 8 servings.

Crostata di Lamponi - My RaspberryTart

Hi Guys,

How berry nice of you to drop in! 

Lamponi is Italian for Raspberries. I got the recipe from one of my favorite cookbooks called "Florence" by Williams-Sonoma.

Ever feel like flying to Florence but just don't  have the time??
Make this dessert, sit on your balcony on a warm night, close your eyes, take a bite and pretend you're there! Why not have a Prosecco with that?... Sure, I'll have a Prosecco....Now, imgine George Clooney...George? Ok. Why not....That will surely help the imagination along.  Next, you'll need  some peircingly loud ambulance or police sirens and you're practically there!  
*Poof!* -  Day dream over - for now.

(Little note about my beloved Florence:
Everyone who's been there knows that it is one of the most beautiful cities in the world but the abulance and police sirens are super loud - it freaks me out - its heart stopping when you're in relaxation mode! We were like .."Who's injured again!!? Where are we, the ghetto!? Who's been arrested??...its only been 90 times today!!") (In tense moments, we speak like Dane Cook or Rodney Dangerfield )

Ok. back to the dessert...
Even though this is a Raspberry tart recipe, feel free to add whatever berries you like as long as they are similar in size. 

I would call this a "dainty" dessert. No heavy cheesecake, no chocolate, no cakey texture. This is a light, fruity dessert..great when served with coffee or tea but it should be paired with a dessert wine or even a Prosecco. That stuff goes with anything!

Don't let the picture throw you off. It looked difficult to me too when I first saw the recipe. In truth, it was simple. For instance, the dough is a no-brainer. Take it from someone that has had many, many failed dough attempts. Try it.


Here is the recipe:


Ingredients

Crust:
3/4 cup of unsalted butter, at room temp
1 large egg

1/3 cup of granulated sugar
2 cups of flour - preferably soft cake&pastry flower (they sell small bags at IGA)

I added a nice pinch of Cinnamon - I recommend it.

Custard  A.K.A - Cholesterol
3 cups of whole milk ( I used 3.25)
Now hold on to your hats.... 8 large egg yolks (save the whites and make an omelet)
3/4 cup of granulated sugar
1/4 cup of cornstarch

Topping:
2 cups of raspberries (or any fresh berries)
Confectioner's sugar  (icing sugar) for dusting

To make the crust, in a large bowl, use a wooden spoon to combine the butter, egg and sugar.
Add the flour and mix with the wooden spoon until a homogeneous dough forms.
Roll into a ball and cover with plastic wrap.
Refrigerate at least 2 hours , up to 8 hours.

-Preheat your oven to 400 F.
-Butter a 9 1/2 inch tart pan with removable bottom (preferably with straight sides) - I used my regular spring form pan and it worked out fine too.
-Unwrap the refrigerated dough and place onto a lightly floured work surface. (let the dough sit a bit if its too hard to work with. Its tough when its cold)
-Using a lightly floured rolling pin, roll the dough out into a round, 1/8th inch (2-3 mm) thick.
-Separate the tart pan bottom from the sides.
-Lay the dough round over the bottom, then trim the overhanging dough.
-Replace the dough-lined bottom into the pan sides.
-Gather up the dough scraps and roll it into a rope about as thick as a finger.
-Lay the rope along the inside edge of the pan and press it into the bottom and up the sides of the pan to a height of 3/4inch (2cm).
-If desired create a zigzag edge by using a knife to cut the dough so that its edges form triangular points. (up sidown triangle cutouts)

-Line the inside of the tart shell with foil.
-Fill the pan with a generous layer of dried beans or pie weights (this will stop the dough from bubbling and becoming uneven.)
-Bake until pale and dry, about 30 minutes.
-Remove the beans and foil

-Return the crust to the oven and bake until golden - about 5 more minutes

-Let cool. Then carefully remove the crust from the tart pan and transfer to your serving plate. Set aside.

To make the Custard, in a heavy saucepan over medium heat, warm the milk until small bubbles appear along the edges of the pan, about 5 min.

-Meanwhile in a bowl, combine the egg yolks, granulated sugar and cornstarch. Whisk until pale and creamy.

-Whisking constantly, slowly add about 1/2 cup of the warm milk to the egg mixture.
-Return the egg mixture to the remaining milk in the saucepan and cook, whisking constantly until the mixture begins to thicken and begins to bubble around the edges of the pan, 5-8 min.
-Remove from the heat and continue stirring for 1 minute longer. Pour the custard through a medium mesh sieve into a bowl. (I used a colander with small holes - it worked)
-Let it cool slightly, stirring occasionally, then pour the custard into the tart crust using a rubber spatula to distribute evenly.














When the custard has cooled completely, arrange the raspberries in a single layer.

Dust lightly with confectioner's sugar and serve.  

Note: make sure to dust your tart with the sugar right before serving because the natural juices from the fruit and/or condensation will dissolve the sugar after a few minutes.

Nice option:

Barefoot Contessa has a similar recipe but she uses Raspberry jam instead of Custard.  
This was exactly the way it was served to us in Florence -at Cibreo, a quaint cafe located right near my sister's and cousin's apartment. What a gem.

So anyway, I made the crust shown in this recipe but used the jam. It adds a nice tang and just feels lighter. Note: Don't buy jam with chunky pieces of fruit in it.

Favorite Jam quote:

"Sir, the radar appears to be ...jammed."

"Hmm..Raspberry. There's only one man who would dare give me the Raspberry... LONE STAR!!!"

Whomever guesses where that quote is from will be in my heart forever.

DON'T Google it - cheaters! 

Now take a look about my pictures.

 Then I performed an experiment...I had these sturdy gold foiled cupcake liners so I decided to make mini tarts. I bought these liners at Ares Kitchen Supplies.
Anyways, they turned out great!

Voila! Enjoy.

Le Garde-Manger Restaurant

Le Garde-Manger Restaurant

408, St-Francois-Xavier (Corner St-Paul)
Old Montreal
514-678-5044

I was fascinated by this restaurant and admittedly by the restaurant's celebrity chef, Chuck Huges.

The restaurant looks cool, sounds cool and the chef has tattoos of his favorite foods!! Yeah! He's got lemon meringue pie on his arm!! That's my favorite dessert too!

Anyway, I was introduced to this restaurant because I was watching the food network (no kidding) and I stumbled upon this show called "Chuck's Day Off", which is filmed at the restaurant.  He makes great looking food seem so effortless to make. Doesn't hurt that he's kinda' cute too.  -That was it, after one show, I had to go to Le Garde-Manger.

It wasn't easy..for a party of 2 on a Saturday evening, we were looking at about a month long wait. That's crazy...I told the girl on the phone that I was flexible with the time..so she said brightly, "OK! We have space in two Saturdays from now, at 10pm, at the bar"    Urrhhhhh!

I finally ended up going with my sister at some point, after collecting dust and cobwebs.

We were so excited, we loved the ambiance. We were seated right away and it didn't take us long to notice the great music playing. The restaurant's play list is awesome..We were singing along the whole evening - lots of older songs including Led Zep  - loved  it!

It seems to be a hot spot for the 5 a7 crowd. Very nice-looking patrons too, business people and some "city people" as I call them..it was a healthy mix. The feel was vibrant and a little bohemian. I wanna say "shabby-chic" but don't know if its the appropriate term.

To start we, of course, tried the Lobster Poutine - so Quebecois and so good. The fries are similar to McDonald's in size, the gravy- a veal reduction sauce. They were very generous with the cheese and the lobster.  The lobster was so tender - no chewiness whatsoever. I cannot even describe how good this was- it rocked. We were fighting over the last bits. We also tried the tomato salad with avocado. When my sister proposed this..I thought it would be ordinary but these were the best, freshest tasting tomatoes ever :) They tasted as if they were straight from the garden. Besides that, there was such a great combo of flavors in this dish. We couldn't pin-point what it was that made this salad so special and the waiter suggested that its the dill  - "it makes all the difference".

For my main I chose the short rib, which was very tender, falling off the bone, saucy and so tasty
However, this is where the celebration and cart wheels ended. I found what I thought was a piece of clear plastic in my plate..I picked it up, examined it..I tried pulling it apart to see if it was a piece of onion. It wouldn't break.  In a braised meat dish, if it had been an onion , it would have fallen apart right away.
I told the waiter and he brought it back to the kitchen straight away..I could see right into the kitchen. (they have an open concept kitchen , which I like, where you can watch the crew of young and hip looking chefs do their thing. They wear a modern black "uniform", with caps rather than traditional chef headgear) Anyways....
I saw a group of them peering over my plate at the plastic/onion.  Minutes later the waiter returned without my plate and told me that it was an onion - for sure!  He asked if I wanted my plate back..at this point I was a little turned off and said "no"  I was positive that it wasn't an onion. (for the record, my sister didn't think it was an onion either)..I was further turned off when they didn't even offer anything, not even a drink or at least ask me if I'd like to have something else. Maybe I shouldn't have expected anything, I don't know.
My sister had ordered the Bavette with fries. She found that the meat was tough and said it was mediocre at best. Too bad.

I did not try the fried Mars Bar but I hear its the best thing there..That, and the seafood platter.

I decided to give this place another chance, thinking that over all, I really had a good experience , except for that one little, itty-bitty incident. I'm a forgiving person. :) So, I went back with my fiance, Andre.

I told him we had to have the Lobster Poutine. Sadly it was a disappointment..the portion was smaller than the last time..not much of anything..lobster or cheese. He loved the tomato salad though, couldn't stop talking about how fresh the tomatoes tasted..lol..Those freakin' tomatoes...the most consistant thing on the menu.

For Andre's main, I struck out once again. I told him to try the short-rib dish..sans plastic
It tasted boiled..no flavor. I know that its common practice to boil ribs to tenderize them and then bake them, basting them with sauce. My guess here is that they boiled it but did not baste long enough..

For my main I had...hmmmm...I can't remember. That can't be good.

Unfortunately, the only way I'll go back at this point would be for a 5 a7 to enjoy the music and ambiance and I would share a bunch of the appetizers with friends. Hey, I still haven't tasted their famous seafood platter.

Hey Chuck! I hear you're never at the restaurant anymore - maybe you should be.

Sadly, I give this restaurant 2.5 stars, until Chef Chuck comes back to us.

Love,
Steph

Seriously, I see Chuck here, I see customers...when the heck was this taken??

The "I think I'm number 1" Carrot Cake

Hi Everyone!

I'd like to share my friend Marie's carrot cake recipe with you. I made it the other day and it was FANTASTIC!!

Here you go!

Carrot Cake 

 

Cake ingredients:
 
2 cups flour
2 tsp. baking soda
1 ½ tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 ½ cup oil
2 cups sugar
4 eggs
1 tsp. vanilla
2 cups grated carrots
1 cup chopped walnuts
1 ¼ cup crushed pineapple (without the juice)

Icing ingredients:

2 cups icing sugar
½ cup soft butter or margarine
1 pqt. 125 g. cream cheese
1 tsp. vanilla


Mix flour, baking soda, baking powder, cinnamon and salt. 
In another bowl, mix oil, sugar, eggs, vanilla and beat until fluffy, aprox 5 min. 
Add carrots, nuts and pineapple. 
Incorporate the flour mixture in 3 times. Pour in a greased and floured rectangular mold of 9x13. Cook at 350 F for 55 to 60 minutes. (Or any mold you wish to use)


Icing:
Filter icing sugar. Beat butter and cream cheese together and add vanilla. Add icing sugar gradually and beat until creamy. Spread on the cake.

I hope you enjoy this recipe.
For those who've tried my carrot cake, feel free to post your comments!  
Am I number 1 after all?? :)

Rotisserie Chicken saved me! Quick Rotisserie Chicken salad with goat cheese and dried cranberries!

Did I ever tell you guys that the cooked rotisserie chicken from the grocery store has saved my life!? 

Ok, I'm being dramatic again..but it has saved me on days when I am tired and don't have the energy to cook something elaborate and it has probably saved my relationship on a few occasions..lol
I've made fajitas, tostadas and much more with it. You can make soup...the possibilities are endless.

Yesterday we made an amazing rotisserie chicken salad. Sounds BORING but its not. Its so good that you'll want to make sure that you get a little bit of every ingredient, in every bite!

Now, I know you guys are food lovers and have probably eaten it this way before but just in case, here goes!

Ingredients
Qtys: as much as you like! - just ensure there's a balance...so that one ingredient doesn't overpower the others.


-Your favorite olive oil and balsamic dressing + herb seasoning (oregano, for example)
-Arugula - torn
-Romaine - torn (or other favorite salad)
-Your favorite goat cheese - crumbled 
-A nice handful of dried cranberries

-Red Onion - thinly sliced .. (I use about half  or less than half of a large red onion depending on the size of the salad. You don't want the onion to be too overpowering).
-Rotisserie Chicken - mixture of white and brown meat cut into bite size peices (brown meat in this dish is a must for me) If you've ever had roasted quail salad or duck salad , you'll know what I mean. The texture and taste of the brown meat goes so well with the sweet flavor of the Cranberries)
-A handful of Walnuts or Pecans (Optional)
-Salt/Pepper

Its so good, peppery, sweet, salty..It has everything and it looks pretty too!

Enjoy with a fresh baguette!

Have I made you hungry again?? I do that.

David's Delicious Duck Confit

Hi Vanilla-Beaners!!

I have a very exciting recipe for you today!

My friend and follower of Vanilla Bean, David , asked if I would be interested in posting his recipe on my blog. I said "Of course!" Although, I've never attempted cooking duck. He offered to cook it, take pictures and everything! I obviously agreed and I was honestly flattered.

So, Tuesday morning comes around and I had forgotten David's promise. Not only had he sent me the recipe and pics, he even gave me a SAMPLE!! I was totally over the moon! That evening, I followed his re-heating instructions, making sure to put it on broil at the very end to crisp up the skin. It was beautiful. I shared it with my family. My sister who really likes duck, said it was the best duck she's ever had! My father, who's never had tried it , really loved it. He was surprised at how great duck could be.

It was increadibly tasty, moist on the inside and crispy on the outside. David had said to me, "Make sure to try some of the fat! Its not like other animal fats- taste it." lol I guess he knows I'm squeamish about fat.
So I did try it, with some reservation, squinting my eyes, getting ready .....but he was right, its nothing like chicken fat or anything like that. It melts in your mouth and has a buttery texture. I never thought I'd feel this way about FAT! lol

The following is in David's words. I'm sure you'll enjoy reading this as much as I did.

(David)- First, you’ll need some basic ingredients like duck legs & duck fat. I always buy my legs directly at Le canard du Lac Brome in Knowlton (my brother lives in Granby). They have another store in Montreal, but they didn’t tell me if they sold legs in bulk (10 legs for roughly $35). You can also buy legs from “Les Champs d’Élisé”. The legs are bigger, the ducks there are “force-fed” since they produce Foie Gras. The legs can be had fresh or frozen. If the legs are frozen just let them thaw for a couple of days in the fridge.

The duck fat can be bought almost anywhere, here have 2 X 670g on right, the left container was left over from the previous batch. That’s the good thing, cooking a new batch of legs will give you more fat, and the fat can be reused.
 

First step is to rinse the legs. We are dealing with poultry, so we must be very careful not to cross-contaminate utensils and plates, and we must wash hands regularly !

OK, now time to prepare the rub … Just mix in a bowl:

· 4 tablespoons of sea/coarse salt

· 2 tablespoons of whole peppercorns

· 2 tablespoons of garlic (went the lazy way and took dehydrated this time)

· 2 tablespoons of rosemary (I was out, so I used herbes de Provence)

Like you can tell, you can improvise with this at will …
 

Then rub each leg with the mix and put in a container. Cover and refrigerate for 24 hours.

Good morning! This is what we look like after a day in salted rub ! The salt is going to “disgorge” the meat (removes water-don’t know if this is how you say it in English…). Obviously the mix provide all those yummy flavours too.

Time to rinse and pat the legs dry… We want to remove the salt mainly

                                     

Place the legs, meat side down/fat side up, in oven casserole dishes.

                                     

Now is time to use that fat … But we need to melt it first !

                                    

Then we pour the fat over the legs. There's no need to cover them completely, as long as the meaty part is submerged in the“juice”

                                   

Then, cook for 2 hours in the oven at low heat, say 250-275 degrees. We don’t want to boil the legs, just let them cook in the fat. The fat can simmer a little, but not boil.

And here is the final result:

Remove the legs from the pans, drain & filter the fat. Freeze it, you can reuse it for another batch, or you can also use it to replace butter in recipes (sautéed veggies in duck fat is HEAVENLY )

Besides, duck fat is a "good fat", much like olive oil. This lovely yellow oil is going to become white fand solid when cooled !

You can freeze the legs and eat them at a later date. Be sure to thaw them in the fridge - thawing them on the counter may promote bacteria growth and we wouldn't want that! 

To re-heat, just put them in the oven @ 350 for about 15-20 minutes, then broil them to make the skin crisp and yummy. And go ahead, you can eat some of the fat too…

You can serve them with veggies, rice (basmati is good) but also couscous, they go along with almost anything ! Mushroom risotto ?! Thank God my keyboard is drool-resistant !

You can also use the meat to make raviolis, dumplings, etc …

This dish comes from France’s Sud-Ouest (Périgord), so it is a natural match for the wines of that region… Madiran, Cahors, etc … But many full bodied red wines will do.

Stephanie's mention: Thank you David for being a follower of Vanilla Bean, for providing this wonderfully detailed post and of course, for giving me the opportunity to taste it!!!

Merci!!

Featured Food: Cilantro

Featured Food : Cilantro – Parsley’s more interesting twin.

I've learned that quite a few of our Vanilla-Beaners aren't fans of Cilantro. What a cryin' shame. 

Cilantro looks exactly like Parsley except that its packed with flavor. Parsley is great too but can be a little bland.  I read somewhere that Cilantro's flavor is often simply described as "fresh"..lol.. I'll also add that it has a smokeyness to it too. Its hard to describe.


Lovely Cilantro is most popular in Southwestern and Asian cuisines. I can't get enough of it..Cilantro milkshake anyone?? KIDDING! When you chop it, the smell makes your senses come alive! Try it, chop some, you'll see.
It adds that needed "je ne sais quoi" many dishes including Guacamole - (not  the armpit “je ne sais quoi” – that’s Cumin hehe - many people confuse Cilantro with Cumin because they, uh, both start with the letter "C" and are both common in Mexican cuisine but they could not be more different!!)

Its best eaten fresh, uncooked, chopped and added to a dish as garnish. Use it in tuna salad, in any mexican dish as garnish or top an asian stir-fry with it (with some sprinkled lime juice).

Fun fact : Cilantro is a member of the carrot family!

Health info and other facts

I've learned that Cilantro seems to have some very interesting, super health benefits. For example, it's been shown to rid the body and blood of excess metals including lead and aluminum. I don't know where we aquire lead....but I want it out!

It also helps the body beat and prevent many bacterial and viral infections!

Cilantro gets major recognition for diabetic support too. In fact, Cilantro is known in some parts of Europe as the "anti-diabetic plant." In parts of India, it is renowned for its anti-inflammatory benefits and in the United States it is said to lower cholesterol.

Also, a compound found within Cilantro is twice as effective as the commonly used antibiotic "Gentamicin" - which is used to kill the Salmonella bacteria! Yes, you read correctly!

Hang on!!.... there's more....

• Helps improve digestion and intestinal discomfort ( relieves intestinal gas - woohoo! )
• Helps treat symptoms of arthritis
• Protection against urinary tract infections
• Helps prevent and treat nausea - much like Ginger, which happens to be very good friends with Cilantro!  
• A good source of dietary fiber
• A good source of magnesium, and iron
• Rich in phytonutrients and flavonoids (they help fight free radicals in the body - which means this herb has nutrients that help fight certain cancers)
• Known to reduce excess mercury in the body  - now you can eat Tuna! In fact, eat tuna with cilantro!

Have a great day guys and please give this herb a chance!

Canyon Southwest Cafe - Florida

Canyon Southwest Cafe

http://www.canyonfl.com/
1818 e. Sunrise Blvd.
Fort Lauderdale, Fl
954 765 1950

I'm always up for trying new restaurants. Canyon's in Fort Lauderdale serves up sophisticated and modern Southwest cuisine - some of the best I've ever eaten.  I love the flavors and its so unfortunate that Southwestern isn't that popular in Montreal like it is in the US.



Move over Bobby Flay! (I'm serious)
 

Now, these guys absolutely, under no circumstances take reservations. They are well worth the wait and I'd do it again week after week. 
Both times we went, we were told that there is a 40 minute wait but I did not wait for more than 25 minutes. Here at Canyon, it's small and packed with a hip atmosphere. They have a crowded or "cozy" bar area (as it is affectionately described), where patrons often enjoy the signature drink The Prickly Pear Margarita. Prickly Pears are Cactus Pears - Google 'em. Anyway, I loved it! It was fuity and pink with that salty/sour rim.  This nice couple walked in - looked like regulars - They started some small talk with us and urged us to try this drink! They ordered two at a time for themselves...yes, they had 4 Prickly Pear Margaritas for themselves at one time..lol..So, we tried them..Geez, they must be good!!  and ...just 'cause they're pink and fruity doesn't mean that its exclusively a girly drink. All the men were having one too! There's tequila in there you know ;)


The cuisine is modern southwestern with asian, south + central american influences.

We tried a variety of dishes since we went there twice..:)

As appetizers we had the :
-Blue Corn fried Oysters with Cilantro Cream - Only the interiors were served, no shell They were breaded with blue corn flour - crispy and the cilantro cream just added to the wonderful, light "new" flavor.
-Sweet and Spicy Calamari with thai honey dressing- they were great. The sweet and salty flavor, with a hint of Thai inspired spice!
-Finally...the best thing on the menu!! Comal Grilled Red Chile Chicken Tostada with grilled chicken, goat cheese crumbles, caramelized Bermuda onion , all topped with baby arugula, avocado, serrano chile, white truffle crema! OH!!!!! The flavors were so distinct, so clear! It was a real party in my mouth! The goat cheese and arugula, the sweetness of the onion , the cool avocado..all served on a crispy corn tortilla..it had everything you would want in a dish -  incredible guys.


Some great main courses:


Beef Tenderloin Tip Burrito , very tender- with red chili sauce, red pepper, mushroom, Bermuda onions and Mozzarella.
Comal Grilled Black Florida Grouper, served with swiss chard and potato mash, Chipotle cherry tomato chutney.
and finally, there's always someone in my gang who orders the Filet mignon and as usual, it did not dissapoint! - served with poblano pesto (ai-ya ya!) , goat cheese, zinfandel sauce, micro cilantro chive potato. 
     *ai-ya ya - A Mexican exclamation of glee 


We had a side of Yucca sticks. Yucca is a veggie that has a similar texture to a potato. So it was kinda' like Yucca fries. I had never had them before and they were a great change- They were just a little more firm than potato fries.


We didn't have dessert because we really overate but next time I go I will surely have the Chocolate Bread Pudding..can you imagine??


Enjoy Canyon guys!

Anthony's Coal Fired Pizza

Anthony's Coal Fired Pizza
http://www.anthonyscoalfiredpizza.com/
17901 Biscayne Blvd.
Aventura, FL 33160
305.830.COAL (2625)

Oh my goodness! Oh my goodness! Oh my goodness!

I cannot even put into words how great this place was..They're motto is "Pizza - well done" and it suuuuuure is.

Book your flight, pack your bags...make your way to Anthony's !

They don't take reservations and are packed every single night of the week! There is a 20 minute wait but its well worth it,let me tell you.

Their pizza is on the "well cooked" side literally.  The crust is traditional (not too thin) and crispy. The dough was honestly great on its own..The reason I know this is because my fiance, Andre has a funny way of eating his pizza. He eats the cheese and toppings first and eats the bare crust last..He was like, " try this crust , you won't believe it..try it !!" He was right! The coal-fire must enhance the flavor.

They have the traditional pizza as well as a few special ones like, meatball pizza and arugula pizza, broccoli and sausage pizza, fresh mozzarella and tomato...and many more....


What to eat at Anthony's:

-Pizza - Duhhh

-Anthony's italian Salad - big enough to share

-Side order of Sausage and Broccoli Rabe - wonderful...just wonderful..Both times we went, my dad kept saying..."ohhh just add some pasta to this and it would be even better....just add pasta....." lol

-Side order of Meatballs served with a side of ricotta and fresh basil leaves (They were like my mother's meatballs. Even SHE said it was like her meatballs!! )

**Beware! Side orders are really big and can be shared between 2 to 3 people.
Visit their web site and check out their menu.... http://www.anthonyscoalfiredpizza.com/

Barton G. The Restaurant

Barton G. The Restaurant

http://www.bartong.com/restaurant/

1427 West Avenue

Miami Beach, FLA

(305) 672-8881

Now....This was a fun place! In fact, it was so fun, we went twice.

Barton G has a vibrant bar scene so make sure to have a drink while you wait for your table! You'll most surely have to wait a little because this place is packed every night including Monday and Tuesday..they never rest.

At Barton G. you'll find partons of all ages, from young, hot and single to couples and even some families with kids. However, don't let the fact that there are a few families with children give you the impression that place is not "happening". It is! I don't know why but it does not affect the vibe at all!!  This ain't no TGI Fridays! The food is exquisite and the atmosphere is hip.

The menu is extensive including a really interesting cocktail list including their signature Sub-Zero Martinis. The cocktail arrives with "smoke" billowing out of it, like dry ice. The martini itself is partially frozen so its not like regular ice...its the alcohol that's actually frozen so it stays really cold 'til the very end and your drink never tastes watered down - Must try!

The menu items have interesting names...they intregued me so much that I wanted to order everything! For example...the "Disco Grouper" or the "Lobster Pop-tarts". Then, when we got our orders, we realized that it wsn't only the names that were special..Check this out:

The lobster and cheese pop-tarts were served in a toaster - cute, eh? They were excellent.

Lobster and Gruyere in a lovely flakey crust, served with a trio of sauces - Hallandaise, Brandy Tarragon and Lemon Caper.

 

My Disco Grouper. It was pan seared black grouper with sweet curry and brioche panade, sauteed arugula, cherry tomatoes and grilled Honshimiji mushrooms...There were actually different colored lights under the dish , giving it a disco look :)

 

So not only do the dishes served at Barton G look good and sound good, they taste even better!

My fish was tasty and perfectly cooked..the next time I went I had filet mignon and it was perfect too. I got a little gravy boat shaped like a cow..lol so cute. Oh, they had a great wine list too! You can't pass up the chance to try this place. You'll have a blast.

Devito - South Beach - Florida

Restaurant Devito South Beach
http://www.devitosouthbeach.com/
150 Ocean Drive
South Beach, Florida
(305) 531-0911

Hello Everyone!

I didn't know what to expect from this restaurant. Danny Devito is the owner...seemed pricey, the menu was interesting but very long. Meaning, that there were too many different things on the menu and not all Italian.  I honestly thought it would be commercial. I really wanted to go because my father bears a striking resemblance to Mr. Devito himself. Its no joke - we get stopped everywhere! I guess I was expecting a reaction from the patrons or staff. However this was the one place that he got absolutely NO attention! It makes sense if you think about it 'cause, they've seen the "real Danny" more than once! However when we went to Joe's Stone Crab, people sitting accross the bar asked the bartender if my dad was Danny Devito and he said "yes, but don't go up to him, he doesn't like that" lol too funny!

Anyway, the restaurant was striking - brick walls, television screens built into the wall , framed like a painting, showing classic black and white movies; beautiful marble tables.. but best of all everything we ate was to die for so I was definitely proved wrong about this place. The terrace was really beautiful too. I would have loved to eat there but it was too cold for me that night.

I had the Burrata Mozzarella
Charred Roma tomatoes, basil salsa, grilled eggplant, crostini as a starter which is a fresh Italian cheese, made from mozzarella and cream.

My mom had the Sicilian Crab Cake - which was one of the best I've ever tried.

Jumbo lump crab, tomato, arugula, garlic aioli, chili vinaigrette, they were really great!

Andre had the 2 Big Eye Tuna and Foie Gras Tacos with Chipotle aioli

As you can see from the picture above, even the cutlery was beautiful.

For my main I had Rigatoni - Sunday Gravy

Meatball, sausage, country ribs, San Marzano gravy,whipped ricotta. This really hit the spot! I was in the mood for comfort food.

Andre had the 12 Ounce Barrel Cut Filet with a side of fries It was perfectly cooked.

My sister had the Four Cheese Pear Tortelloni

Pear, Mascarpone, Ricotta, Pecorino, truffle, Zambagiano, Parmigiano. It was great, the slight sweetness of the pear went so well with the creamy, cheesy sauce.

The dessert was super fun. This is the new thing, it seems, to have fair food..here, cotton candy, cheese cake lollipops and mini banana zeppole. Soooo good. 

Make sure to check out the web site to view pictures of the restaurant and to view their extensive menu.

Check this place out the next time you're in the Miami area. Its a little pricey so be prepared :)

Swiss Chard Lasagna

Hello,

You gotta try this fast, easy and somewhat healthy recipe. I say "somewhat" because well....the only really healthy part is the Swiss Chard. The original recipe calls for a lot of Asiago Cheese, a little Mozzarella, one cup of Ricotta and some Romano cheese. That's a whole lot of cheese and lets face it, can be pretty fattening. So, I changed it up putting mostly 2% shredded mozzarella and only a little Asiago.  When it came to the Ricotta, I used regular Saputo.  Light Ricotta is unacceptable and non-fat Ricotta is simply a crime. Please, I don't even know what it is... :(

So basically if you love cheese, this recipe is for you!  The creamy, gooey rich texture of the mozzarella, cream and ricotta married so well with the fresh basil and light garlic flavor of the swiss chard.... It was so well balanced and just heavenly!  I had it last night, today for lunch and now I'm craving it again. This is major comfort food, people.

Option: I had a small piece of lasagna paired with a grilled chicken breast. Swiss chard goes well with Chicken.

Swiss Chard? C'est quoi ca?

This leafy veggie is known as Bette à Carde in French and Bietola in Italian. This is one of my grandmother's favorite things to make.

Chard belongs to the same family as beets and spinach. Swiss Chard is a tall leafy green vegetable commonly referred to as Swiss chard (and scientifically known as Beta vulgaris). (sounds nasty)
Chard has a crunchy stalk to which fan-like wide green leaves are attached. The leaves may either be smooth or curly, depending upon the variety. - Check out the health benefits below - there are tons

Ingredients- Serves 4

• 6 no-boil lasagna noodles - depending on the brand and your baking dish , you may need more
• 3 tablespoons extra-virgin olive oil, plus more for brushing
• 1 large bunch Swiss chard, finely chopped, leaves and stems separated
• 4 cloves garlic, minced
• 1 + 1/2 cup ricotta cheese
• 1/4 cup heavy cream - you can use 10 or 15% cream - don't sweat it
• 1 large egg
• 2 tablespoons grated parmesan cheese - I prefer Romano
• 3 tablespoons chopped fresh basil + extra for garnish
• Kosher salt and freshly ground pepper
• 7 ounces asiago cheese, shredded (about 2 cups) I used 2 cups of 2% Mozzarella - Asiago has too much of a strong smell for my liking.
• 2 ounces fresh mozzarella cheese, shredded (about 1/4 cup)  I used 1/4 cup of Asiago

Directions

Preheat the oven to 350 degrees F. Soak the lasagna noodles in a bowl of hot water until they begin to soften, about 10 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chard stems and garlic and cook until golden, about 4 minutes. Add the chard leaves and cook until wilted, about 3 more minutes.

Mix the ricotta, cream, egg, Parmesan, basil, 1/2 teaspoon salt, and pepper to taste in a small bowl.

Brush a 2-quart baking dish with oil and add 3 noodles in a single layer. Top with half of the ricotta mixture, chard and asiago. Repeat with the remaining noodles, ricotta mixture, chard and asiago. Cover with foil and bake until the cheese melts, about 20 minutes. Remove the foil, sprinkle with mozzarella and bake until bubbly and golden, about 5 more minutes.

Before serving your lasagna, garnish each piece with chopped fresh basil, and drizzle a little bit of good quality olive oil. It adds another dimension of flavor. - Trust moi!

Health Benefits
Both the leaves and the roots of Swiss chard have been the subject of fascinating health studies. The combination of traditional nutrients, phytonutrients (particularly anthocyans), plus fiber in this food seems particularly effective in preventing digestive tract diseases. Our rating system awards Swiss chard with excellent marks for its concentrations of vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E, and dietary fiber. Swiss chard also emerges as a very good or good source of copper, calcium, vitamin B2, vitamin B6, protein, phosphorus, vitamin B1, zinc, folate, biotin and niacin.


I love this recipe - Enjoy!

Super-duper Double Chocolate Cookies with Peppermint-chocolate Drizzle

Hi Guys!

These chocolate cookies are THE most decadent cookies I've ever tasted!

The cookie recipe is from the Food Network Chef, Nigella Lawson. She's the pretty one from the UK! When you watch Nigella on the "telly", you'll see that she has the power to inspire...maybe its the British accent. I don't know.

Anyway, her original recipe does not include the drizzle. You may choose not to use it but I just love the subtle mint flavor.

They are made primarily with dark chocolate (70%) so they're not too sweet.

Everyone who knows me knows that I'm a huge fan of great cookies, especially the staff at Trattoria Mundo. I'm sure that I'm known as the annoying cookie girl because I never want the cake or other desserts on the menu. I always ask for cookies :)

Cookies are under rated. Prepare these for your next dinner party.
With so many guests asking for "a verrry small piece"...."gimme a sliver" , a cookie like this is perfect, wouldn't you say??  They're pretty big, so you could serve one with a small scoop of vanilla ice cream with a mint leaf on top! I just thought of that now...mmmm.
No dinner party? No ice cram? Have one with a glass of milk - they are so rich and chocolaty, you'll need one! You'll roll your eyes in delight with every bite..hey, that rhymed :)

Since many items are measured in grams, I use a small electronic scale to weigh my ingredients which I picked up at Ares Kitchen Supplies.  I strongly recommend this method for best results. Conversion is complicated and tedious.


Ok now,  practice your British accents, Ladies and Chaps! 

That's right, you must read the recipe aloud in British...I picture people doing this and it makes me giggle..

INGREDIENTS

125g dark chocolate, minimum 70% cocoa solids (I use Baker's chocolate - about 4 squares + 1 quarter square)

150g flour

30g cocoa, sieved

1 teaspoon baking soda

1/2 teaspoon salt

125g soft butter

75g light brown sugar

50g white sugar

1 teaspoon vanilla extract

1 egg, cold from the fridge

350g (1.5 to 2 bags) semi-sweet chocolate morsels or dark chocolate chips (check how many grams are in each bag)

METHOD

1.	Preheat the oven to 170C (Approx. 340F). Melt the 125g (about 4 squares and a quarter of baker's chocolate squares) dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
2.	Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
3.	Cream the butter and sugars in another bowl. (I use my hand held mixer, itself an odd source of comfort to me.) Add the melted chocolate and mix together.
4.	Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate chips.
5.	Scoop out 12 equal-sized mounds – an ice cream scoop and a palette knife are the best tools for the job – and place on a lined baking sheet about 6cm apart. Do not flatten them.
6.	Cook for 18-20 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
7.	Leave to cool slightly on the baking sheet for 4–5 minutes, then transfer them to a cooling rack to harden as they cool.

Serving Size : Makes 12

FOR THE GLAZE
75g icing sugar
1 x 15ml tablespoon cocoa, sieved
2 x 15ml tablespoons boiling water
1/4 teaspoon peppermint extract

Combine ingredients in a saucepan. Heat until combined.
Using a teaspoon, zig-zag the glaze over each cooling cookie


Cheerio, Mates!