I just returned from the annual cottage retreat in St-Pierre de Wakefield- we had some wonderful meals: sticky ribs, my mom’s infamous potato salad, hot dogs on the fire, and let’s not forget the DQ ice cream cake! Surprisingly, I’m still thinking of food and couldn’t resist posting Melissa Camero’s Pasta Salad w/Steak & Blue Cheese Avocado Dressing.
Category Archives: French Food
Queen of homemaking Martha Stewart has featured 60 berry desserts on her website. I intend on making the ones below!
Ice Cream & Blueberry Pops.
Strawberry Icebox Pie.
Today was the perfect Sunday to roam the city streets. First, breakfast at Le Petit Déjeuner, a charming breakfast joint in the St. Lawrence market. The bf is moving to the area in a few weeks, and I couldn’t be more excited. After brunch we found the prettiest vintage photographs of Toronto at the antique market, and perused the notable Nicholas Hoare book store.
Move over groundhogs, February 2nd also happens to be “Crêpes” day. Below is the simple recipe I’ve followed for years.
- 1 cup all-purpose flour
- 1/2 cup water
- 1/2 cup milk
- 3 large eggs
- 2 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon salt
Mix all ingredients together. Be sure to melt butter in the pan before pouring the batter. Serve hot, with cinnamon & sugar, and pure maple syrup.
The arctic winter weather continues, and nothing soothes the pain more then comfort food. I’m a big fan of Laura Calder’s French Food At Home -I’m a Food Network devotee actually. Laura hosts a weekly half hour show from her Nova Scotia home, and the food always looks delicious. But on a Winter night, there’s nothing better then a grilled cheese and soup combo. For a grilled cheese twist, try this croque monsieur recipe, courtesy of Laura Calder.
- 2 x slices white bread
- A spoonful of crème fraîche
- A spoonful of Dijon mustard
- A pinch of paprika
- A grinding of pepper
- A handful of grated Gruyere cheese or Comté
- 1 thin slice of very good ham, baked or boiled
- Clarified butter, for frying
- Cut the bread so that the two slices are still attached at the bottom, like a man’s wallet. Mix the crème fraîche and mustard together with paprika, and spread it generously on both insides of the “wallet”. Season with pepper.
- Make a sandwich within a sandwich: scatter in a layer of grated cheese, lay the ham on top of it, and scatter more grated cheese on top of the ham. (Alternatively, stir the cheese into the cream and mustard mixture, spread on both sides of the bread with the ham in the middle.)
- Press the sandwich together with your hand. Fry in clarified butter in a frying pan, a few minutes per side until it’s golden on the outside, and melting in the middle. Serve hot with a bit of salad.