EpiCurious Generations

Inspiration:  Octoberfest! Guaranteed hit if you are a beer lover.  I'm not but I really think the flavours of this soup are interesting in a really good way.   Had this add Bristro Vallier a while ago and have been wanting to recreate it ever since.  With the colder weather just around the corner, I feel this would be a great comforting starter for a weekend meal.  Choose you favourite local beer - one that's not too bitter and enjoy! 

I had this wonderful soup as an entrée recently when we had the chance to return to Paris (aka happiness) for a few days. The combination of the flavours was really good and I thought that the way it was presented was interesting. The soup was very light and foamy with texture coming from the duxelle (finely chopped mushrooms and shallots) and sautéed whole mushrooms.  The addition of some foie gras added creaminess and a touch of decadence to the dish.

Inspiration:  Beautiful Fall bounty    I was teaching a class not long ago at  Williams Sonoma  - Dix30 to demonstrate the amazing  Vitamix  blender.  Although I do not have a Vitamix yet, I was given one to bring home in order to create and test some recipes.  I have to say, I was truly amazed.  The Vitamix has a great reputation and it is justified.  This is a powerful machine that blends like nothing I have ever seen before and the ease of use is one of the features I liked the most.  Although it is expensive, I feel this is one of those appliances you buy for life - like the Kitchenaid stand mixer - that becomes an integral part of your kitchen space.  An appliance you can count on to be passed on to the next generation when you don't need it anymore.  

Inspiration:  Fall harvest

One of the dishes we discovered and came to love in Paris was Moroccan Couscous.  There is an important North African community in France and when different cultures  share their way of life and food, we all get to benefit from the introduction to different flavours and cooking techniques. 

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.  

Ski season is just around the corner and nothing is better than coming home after a day out in the cold to a bowl of French onion soup.  

The soup with croutons and roasted beet, shallot and goat cheese toast The other day, we discovered a wonderful old school type diner on Greene Avenue in Montreal called  Chez Nick . It was the kind of place that you feel instantly comfortable in.  The staff is friendly and it is without pretension - a place where you know it is all about simple, good food (and a great breakfast  -   a good diner has to have a great, cheap breakfast).

Happy birthday luv! xo It was Sarah's birthday on the weekend and we were finally all together to celebrate with family and friends.  I asked her what she wanted to eat for her celebration dinner and she said she didn't care as long as she could have pumpkin soup. Pretty simple but there were, however, some conditions:  it had to be healthy soup, no cream, butter, sugar, etc.   The soup, therefore, had to have lots of natural flavor and the best way to do this was to roast the pumpkin.  This helps to concentrate the flavor by evaporating water and caramelizes its natural sugar.  The other challenge, was the texture.  By adding a little butter and cream, the soup becomes velvety smooth.  I had to find another way to do this.

Served at room temperature, this is an easy summer appetizer to prepare ahead of time. Weekend version:  Asparagus Vichyssoise Verrine with Sweet Onion Cream and Tarragon Gelée It's asparagus season here in Switzerland and they are beautiful! I have a moment of great joy when I see the first asparagus arrive at the market. It is one of Spring's ephemeral gifts that must be enjoyed during the short time that it will be available.  I also know that it is just the beginning of what nature will have to offer during the upcoming weeks.  Wonderful cherries are just beginning to show up and will soon be followed by sweet strawberries, raspberries, blueberries, etc.  Life is good! My cousin, her husband and dear friend were visiting last night from Quebec City.  It is always a joy for us to have family and friends over.  We enjoy hearing the news of what is happening back home and it gives us a chance to reconnect with our Canadian traditions,...

There is nothing as wonderful as a homemade chicken, veal or fish stock.  The flavors are natural and smooth.  I have to admit that it is not always possible to have homemade stock on hand.  Not because I don't want to make it but more because I would have to dedicate a whole day to the process.  This includes scouting out the ingredients which I cannot always find in different cities.  Also, at least for veal stock, a good 6 hours of simmering is required to get the best flavor.  

Julienned leeks that are deep fried add a lot of texture As you know, our new home is Luzern, Switzerland.   Late one night after going to a concert, we popped into the local brewery house to get a bite to eat.    It is called the Rathaus Braueri and is a great place to hang out and have a Beer (they brew their own).  http://www.rathausbrauerei.ch/

Thick and creamy with lots of potato flavor This is kind of a take 2 of the Gratin Dauphinois.  Basically, the ingredients are very similar, it is just a different presentation and cooking technique.  This is really not complicated but because of the ingredients, makes a really out of the ordinary dish.  

This is a little more complicated but the wow factor is high.  Not much cooking required and everything can be prepared ahead of time - definite plus.    This can  also be served as a really cool appetizer in a small shot glass (omit the tomato jelly).

  1. One bite cherry tomatoes with baby mozzarella and fresh basil 2. Tomato mozarella salad with pesto coulis, balsamic glaze and dried heirloom tomato 3.  Gazpacho with mozzarella ice cream and spicy tomato jelly Tomatoe, mozzarella is a classic and is a wonderful summer dish.  Here are three different takes on the dish.  You could even bring this into winter by preparing a tomato soup with a mozzarella and herb crostini!  I'll work on that one.  ☺☝

Add a piece of crisp smoked bacon for texture and roasted seeds This is one of those great recipes that is easy and can be dressed up a bit for any occasion. The flavor of the soup is really good and the smoked cream adds a little subtle surprise in the mouth. We served this at a cocktail party in little shot glasses with a breadstick and it was quite a hit. Infusing milk and cream are quite popular in France.  The principle is always the same in that the liquid is heated and left to cool with the ingredients it is being infused with.