Thursday, September 30, 2010
Monday, September 27, 2010
Since blogging about my Easter dinner asparagus tart, I've had several people ask me for the recipe. Truth is, it's sort of a mis-mash of recipes' from Martha Stewart and Jamie Oliver, with my own little twist. This tart is fantastic for lunch with soup or salad, alongside eggs for breakfast or as a side dish with a steak dinner.
Cheese and Asparagus Tart
2 c. Mozzarella Cheese
1 c. Gruyere Cheese
¼ c. melted butter
2 bunches asparagus, trimmed
Salt and Pepper to taste
Preheat oven to 375 F.
Blanch asparagus in boiling water for a minute and transfer to an ice bath to maintain their colour.
Line a large sheet pan with a layer of parchment paper and brush with butter. Layer 10-12 sheets of filo pastry brushing each sheet with butter until desired thickness is achieved.
Remove asparagus from water and dry thoroughly. Sprinkle pastry with cheeses, and season with salt and pepper. Bake for about 20 minutes, or until filo is golden brown.
Tuesday, September 21, 2010
Clavel adds that he has a great relationship with his supplier. Robichaud’s Fisheries is a local small business dedicated to delivering great seafood. The fish is line caught from long liner hooks, while the nets are split to catch only the right size of fish. This allows those that are not fully developed to escape and continue to grow to maturity.
"I buy all my fish from them" he says, "with our commitment to supporting local vendors we can illustrate and educate that you don’t have to travel far for a great experience".
Wednesday, September 15, 2010
As we were heading out for a night on the town, we wanted to some smaller plates to take the edge off of our noisy stomachs. We settled on two snacks from both end of the taste spectrum; a light salad, and an obscene amount of ooey-gooey baked cheese. The Pear salad was served with mixed greens, red onion, walnuts, Bartlett pear and smoked Applewood cheddar with honey dijon vinagrette. I'm not normally a fan of dressings, and usually get them on the side, so I was bummed when the salad arrive - dressing on - ad I realized that I had forgotten to make the request. No matter though, as the dressing was sweet and tangy and complimented the other items in the dish nicely. I'm always a fan of Applewood Cheddar, and it's nutty bit was a lovely contrast to the fresh, juicy pear.