Île d'Orléans, Charlevoix, Tadoussac

The views here are spectacular!

Absolute highlight so far - watching the whales surface repeatedly in the Bay in Tadoussac!

This region is rich with beautiful landscapes and kind, smiling people. We have discovered some very good regional products here so far, with the most intriguing being the Emu. Described a cross between goose and beef in taste, these large birds were brought in from Australia and are raised in St-Urbain in the Charlevoix region. I have to admit I am a bit surprised but excited to try a few recipe ideas with this new ingredient - who knew - Emu from Québec! We bought the Emu terrine and were guaranteed that this appetizer would be a surprising, resounding success: cracker, cream cheese, Emu terrine, pepper jelly (or jelly of your choice), top with a local strawberry, raspberry or blueberry.

Other local terroir products to try when we get home: from Île d'Orléan - Paillasson Cheese for barbecuing drizzled with a little local honey, strawberry and apple soup served with yogurt and homemade granola. From Cherlevoix - Migneron cheese mousse with pear tart.

Smile and thought of the day:

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Marinated Beef or Chicken Brochettes

Served with grilled vegetables, smoky grilled garlic bread and a glass of proseco. Summer ♥ I recently came back from a quick trip to Montreal to help my daughter move out of her residence after her first year at University. As her summer job, she has decided to go participate in a reforestation project in Northern Ontario, A & M Reforestation , which will involve a lot of demanding and hard work. She likes to challenge herself that way. Go Kat!

Summertime Chocolate Fondue

It's summertime and the fruit is amazing. Recently, when we were invited to a party and I asked if I could bring something, this idea came to mind. Actually, it was inspired by my husband who suggested we buy a wonderful chocolate fondue that we found in Switzerland (that is actually from France) to bring back as gifts for friends and family in Montreal. The fondue preparation itself is presented in clay jars that stay very warm once heated and work extremely well to keep the chocolate melted and at the right temperature. We bought two flavours: Dark Chocolate 70% cocoa with red pepper aroma (actually quite spicy and really good) and Dark Chocolate 70% cocoa with sea salt. Both were amazing and added a little twist to the traditional basic chocolate fondue. The jar needs to be heated on medium power in the microwave for two minutes at a time until the chocolate is the right temperature and consistency. Very easy.

Milan: Mushroom, Pine Nut Rotondo with Pesto Parmesan Froth

Served with a small mesclun salad and pepper Parmesan tuile This is a 2nd take on the mushroom pasta recipe from the last post mushroom tagliatelle . It has a few more steps but is not overly complicated. It's great as a weekend meal when you have more time in the kitchen to enjoy the whole creative cooking process. Note: The frothy sauce for this recipe is just a basic sauce which is whipped just before serving. This allows you to keep the sauce light but give it a little more texture. The cream (fat) ensures that it will stay frothed a little while, but it does not last long so it has to be done right before serving.

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