EpiCurious Generations

When we lived in France, I learned that every dish you create, prepare and serve must tell a story.  This way, when you offer something to someone, you share with them a little piece of who you are and a little bit of your own life story.   The meals and dishes you choose to create always reflect happy, enjoyable moments and this, in turn, infuses the dish with love.   This is very important to me and is what inspires me when I cook.  I think if you cook this way, it will be hard to create a bad meal.

Hearts of romain sliced in half with tomatoes, toasted walnuts, smoked speck/prosciutto chips and grilled halloumi! - maple sherry vinaigrette - The presentation for this was inspired by a caesar salad I ordered at  La Grange  in Morin Heights - one hour North of Montreal.  This was a great new discovery for us and we will be going back often.  It is one of those wonderful places that has good food, great ambiance and nice staff.  They also informed us that, with summer just around the corner, they will be opening a large terrace with an outdoor pizza oven and live music on Friday nights.  We love the Laurentians and this is a definite must!  It is open for lunch and dinner.

One of Mike's favourite soups is New England Clam Chowder and it has been on my list of recipes to make for a long time.   When I checked in with the fish monger at the Atwater market  early this week,  he confirmed that he had a fresh batch of Pasta Neck Clams from Maine - so I was ready to give it a try.  

This is another great brunch recipe to try along with the  Leek and Pepper Boursin Quiche .  I love mushrooms and bacon and this combination, along with some herbes de provence  in the crust, was delicious.   You can make this ahead of time, freeze it and save it for when you don't have much time and need a quick lunch or dinner.

We celebrated Easter a few weeks ago with a family brunch buffet.   One of the easiest dishes to make for this type of meal is a quiche.   It's a great way to add eggs to the menu and can be prepared in advance and frozen until ready to use.    The traditional quiche is made with bacon (lardons), onion and gruyère cheese.  This leek and pepper quiche is just a combination of  ingredients I like.  The natural sweetness of the leek balances the spice and salt of the cheese very well.  You can use your imagination to create combinations that suit your palate (sautéed mushroom and bacon is also very good).