EpiCurious Generations

This was one of those fabulous appetizers that you order and when you put it in your mouth, you have to close your eyes to get the full effect of the combination of tastes and textures!

Inspiration:  This year's Octoberfest and baseball season. When I am looking to create a recipe I usually go through the same process:  If it is something new that I have never made before, I will study different recipes on the internet.  I also study the why's of how something works and one of my favourite sites to get information is Serious Eats  (seriously, this is an exceptionally good site).  I will then use my intuition and experience and try to create something that is tailored to my own likes and preferences and that hopefully will work.  Sometimes, if I'm lucky, I can get a recipe right the very first time but often, it is a trial and error process that requires a lot of fine tuning and taste testing.

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:  A great Halloween project for kids to make - and delicious to eat! I was recently looking for some fun Halloween cooking projects for kids and I happened to spot these little guys on Pinterest.  What a great lunch or dinner treat if you are hosting a halloween party or for a quick bite just before the kids head out to trick or treat.  The best thing about them is that they are delicious - who does not like Pigs in a Blanket - oh and by the way, the Pillsbury Crescent Roll dough is Vegan!  

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:  Cottage food There was a recent wonderful article and recipe selection in the current issue of Fine Cooking  magazine (August - September 2016) on sweet and savoury galettes otherwise known as rustic pies.  The pictures were beautiful and I was inspired to create some of my own galettes with ingredients I love to combine together.  

Inspiration:  Corn season and the best time of the year at the market for fresh veggies!

Inspiration:  Lunch at Harry's Bar , Cernobbio, Lake Como, Italy Make your own pasta (see below) or use wonton wrappers when pressed for time - both are great- create the shape you like! Served with an intensely rich mushroom broth and brown butter enoki mushrooms and pine nuts - so incredibly good! I have made fresh homemade pasta or used wonton wrappers, that you can find in the frozen section of your supermarket, to make these.  Both work well.  Don't be intimidated to make fresh pasta though.  Once you have done it once, you gain confidence and it becomes a great, creative way to spend a few hours.

Inspiration :  Roasted Lebanese Cauliflower The texture of this cauliflower is absolutely amazing.  Allowing it to char slightly under the broiler will render some crispy edges that are delicious.  Where you would serve a salad, try this instead - also makes a great light appetizer or tapas.  You can make it vegan by using smoked tempeh, otherwise, use bacon.   Both versions are wonderful!  I hope you enjoy

Inspiration:   Creating some recipes for the upcoming Maple Syrup Season in Quebec - Le temps des sucres. Serve with a little hot red pepper jelly for colour and balance I have always been a little intimidated by smoking food indoors but his stovetop smoking was incredibly easy and painless.  You will need a large pot with a tight fitting lid, a metal steamer basket or round rack to sit the fish on and some wood chips/shavings .  Be aware that some smoke will escape and you should have a strong vent system to pull the smoke out (I just left mine on high and cracked the window open during the process).

Inspiration:  Trip to Mexico and discovering Jicama The scallops should marinate in the citrus juice for at least 1 1/2 hours to get the right firm texture of ceviche (the fish is cooked in the acidic juice).  While the fish is marinating, prepare the veggies, guacamole and fried plantains (see below).  

Inspiration:  Vegan Super Bowl snack - instead of chicken wings! Different plating for entertaining

Inspiration: Sauce for  The best crab cakes ever. Easy and quick to make and makes any plate look beautiful!  Served here with Crispy Vegan "Meatballs".

Inspiration:  My mom's Sweet and Sour Meatballs (always a huge hit)! These are great as a bite on their own, with your choice of sauce or with this smokey roasted yellow pepper sauce .    Keep in mind that they are more fragile than regular meatballs as they do not benefit from the binding of the cooked meat and eggs.  Handle them delicately.  You will be surprised at how truly delicious they are.  They can also be made ahead of time and frozen.  Gently reheat thawed "meatballs" in a 350°F (175°C) oven when you are ready to serve them. Garnish with some diced lebanese pickled radish for colour and micro greens - this makes a delicious and impressive appetizer.

Inspiration:  Best marinade recipe ever for  Beef or Chicken Brochettes   Be generous with the sauce and top with fried carrots (see how to make them below)

Inspiration:  Mussels at the  Dominion Square Tavern

Inspiration:  Fall harvest

Serve with roasted cherry tomatoes, parmesan, rosemary nuts and fresh basil This recipe was inspired by a bag of chips I bought recently that were lime and black pepper flavoured. They were delicious and I quickly decided that I love anything with lime and black pepper.

Serve with a little spicy red pepper jelly Following our wonderful road trip - we decided to buy a smoker! The goal of our trip to Gaspésie was to rediscover what our wonderful province and its people have to offer in the way of food, beauty and inspiration. We were not disappointed and find ourselves now richer with a knowledge and better understanding of a simple rural way of life that in no way limits, but rather inspires, great food and products.

Plum tomato and Watermelon bites As the big day approaches for Sarah and Kevin , it is time to begin the celebrations.   One of the greatest things about an upcoming wedding is the opportunities it affords us to reconnect and catch up with people who have been and important part of Sarah and Kevin's lives.   Last weekend, my mother-in-law,  and Kat hosted a wonderful bridal shower for the future bride.  It was a beautiful event held on a beautiful day.  The theme was a traditional tea party and the ladies wore hats!