Thanks to my parents and their background, I grew up eating all kinds of cheeses. We French people are the ones who eat the most cheese in the world… it’s a love affair! I’ve always had a few different kinds of cheeses in my cheese drawer in the refrigerator; from soft to hard. I also have a couple in my freezer which I will explain later.
Since David and I have been together, he cannot believe how much cheese he has eaten. When we met, I told him about the nickname given to me by my friend Richard which is Minnie Mouse. Now with that name tag that should’ve told him a lot about my cheese consumption… lol!
Is cheese good or bad for us? I’m definitely the wrong person to ask but apparently cheese is good for us because it is high in calcium. On the other hand, the high saturated fat increases the risk of cardiovascular disease, high blood pressure and type-2 diabetes without including lactose intolerance and milk allergies. Having said that, would I stop eating cheese… of course not! I’m in love with cheese although I tried a few times to break off with it – we always get back together!
I love almost any kind of cheese and the blue ones are no exception! From mild to strong, I find their flavors so deep and decadent in different recipes, it makes the dish so luscious! There’s a condiment I like to make for different purposes and it is my Blue Cheese Dressing. I use it as a dressing (try my Bacon Wedge Salad recipe) as well as a dip for my chicken wings or veggies.
As I mentioned in my intro, I store a couple kinds of cheese in my freezer. Why you ask?. When a recipe calls for grated cheese or chopping it into small pieces, frozen soft cheeses are easier to handle and less messy. Grating or chopping is a breeze by using this simple little trick.
This Blue Cheese Dressing recipe is so quick and easy to make, it is almost a sin to not make it at home! The freshness of the ingredients will enhance your dish and trust me, after trying this recipe, you won’t go back to store-bought again! Bon Appétit!
Another Thanksgiving that went relatively well! I wasn’t overly stressed, nothing got burned, all the dishes got ready at the same time and everyone had a great time. When my last guest left, I was tired but happy… it was another successful night at our place!
Each year I buy a big turkey so we can have a lot of leftovers. I’m sure many of you don’t want that – just a couple of dinners and that’s it! The reason why I want leftovers is to make more recipes with them. Everything is already cooked so reusing the ingredients for other dishes makes the task easier and faster. In a way, I’m like most of you – after reheating the leftovers for a couple of nights, I’m ready to have something else. There’s a recipe I have to make each time “the big bird” is on the menu and it’s my Turkey Pot Pie!
Turkey Pot Pie is a simple dish with so many flavors. The “I don’t want to eat turkey again for dinner” turns into a “yum… can I have more, please”! This delicious recipe has great fresh ingredients such as vegetables, spices and herbs cooked in a beautiful creamy sauce. This is one of those recipes that elevates turkey leftovers to a whole new level. It can also be frozen to enjoy later.
I really love this recipe and have no problem looking forward to leftovers just so I can enjoy this yummy dish again! Don’t be afraid of that humongous pile of turkey meat… there’s a flavorful solution to use it all up! Bon Appétit!
When I was living in Toronto, there was one thing a few of my girlfriends and I loved to do. It was to go out for “tapas” and a couple cocktails/wine for Happy Hour on Wednesdays around the entertainment district and downtown core. Besides being very social, what I really liked about these little plates was to sample a few all at the same time. Of course, we tried not to order the same things so we could have a wider range to try. That was fun!
Most appetizers are fun to share and calm your hunger until the main course. It also sets the tone for dinner. Every time I have a dinner party at my place, I can’t imagine not serving an appetizer to my guests. It’s somehow brakes the ice, brings people closer and opens conversation more easily. Although we don’t need these reasons, once in a while David and I like to share one during mid-afternoon with a chilled glass of Chardonnay or Pinot Gris.
Whatever the reasons are for serving an appetizer, the quicker and easier the better… after all you want to focus on the main course more than on your appy, right? On the other hand, you still want to serve something tasty and yummy. I’ve got the perfect recipe for you. From start to finish, this chip dip is ready to enjoy either with tortilla chips, bread or crackers. The flavors are very Californian; crab, artichokes and roasted red pepper!
Next time you’re hesitant about what to serve your guests for an appy, don’t search any further and serve this delicious simple dish. You’ll see how fast it disappears. Bon Appétit!
It’s another year and here’s another Canadian Thanksgiving and celebrations will take place this weekend with family and friends. Turkey is on the menu for most of us and all the goodies that come with it; mashed potatoes, gravy, cranberry sauce, stuffing, Brussel sprouts and much more. One item that always figures on my Thanksgiving menu is squash! It is incredibly tasty and easy to make.
There are so many varieties to choose from when it comes to squash. Just to name a few, there’s butternut, zucchini, pumpkin, spaghetti and the one I like to use for my side dish on Thanksgiving dinner is acorn also known as pepper squash or Des Moines squash.
From the botanic standpoint, squash is technically a fruit but we like to treat it as a vegetable. Fruit or vegetable, this produce is very good. Its nutritional values have a pretty long list of health benefits such as vitamin A, C, E, B6 as well as minerals such as magnesium, manganese, potassium, calcium, iron and copper. Squash has important anti-inflammatory and antioxidant components and is a great immune system booster. Integrate squash more often into your diet by using them in salads, substitution for pasta, dessert and side dishes like this recipe in today’s video.
My Squash à la Canadienne is very easy to make and you can prep this side dish the day before or early in the morning. You can add some finely chopped bell peppers in it but David and I prefer it simple. This is a side dish that everyone will enjoy so be prepared to make a lot because it disappears fast!
We do entertain a lot! As we move slightly further away from our friends, not only will we be having dinner parties as usual at our place but also breakfast/brunch as well for them the day after – no one drives from our parties if you know what I mean… drinking and driving is not cool!
As Canadian Thanksgiving is quickly approaching, I’m sure you might end up having people staying over during that Holiday. Whatever the reason or the occasion, you will want to serve them something delicious but at the same time, quick and easy. Having said that, what about a dish you can actually serve for any meal with just slight adjustments to the accompaniments. What? Alright let me explain myself a little bit better…
There are few recipes out there that you can serve for either breakfast, brunch, lunch or dinner. Of course I’ve had bacon and eggs for dinner many times but besides a few selected menu items, there isn’t a wide selection to choose from but yet, there is one that most people adore and it is Quiche!
To me this dish is so perfect for many reasons when it comes to serving this in the morning or for brunch. Served with roasted potatoes, toast/croissants along with jam, this food item can be quite impressive! Another plus to Quiche is you can prepare it the night before and just pop it in the oven the next morning… and you’ll be ready to satisfy a bunch of hungry breakfast guests.
When it comes to lunch or dinner, what is stopping you from serving this dish? With a little salad on the side, this is such a beautiful light meal to savor. David and I have this often and it is a healthy meal to enjoy whenever you like. There’s no specific rule in the culinary world that should stop you from having this delicious meal! Always keep in mind that you can always prepare your Quiche ahead of time and enjoy it later… now that is what I call convenient and versatile. Bon Appétit!
I’ve slowed down a little bit lately but years ago I used to go out to restaurants at least twice a week. That was my thing and probably still is… What I like is the whole experience which is to dress up, sit in a nice restaurant, have a nice waiter or waitress to serve me, try something new and then go home without doing any dishes… now that’s an awesome night out to me!
With a few of my girlfriends from Toronto – six to be more precise – we all dressed up to the nines with our stilettos and our designer purses, jumped in a limo and went out to a very nice Italian restaurant located on Yonge Street. We had amazing food, great bottles of wine and just a fabulous time all together! There was a dish I tried that night that I never had before and the reason why I picked that one was because of the name… Chicken Française! Being the only French one in the group, I thought it would be the right dish to choose. I was surprised with the results but more so to have that in an Italian restaurant although it was one of the most upscale places in the city!
I never thought about duplicating it from that night until I had a dinner party over at my place years later. It was good but not really an outstanding outcome! Of course none of my guests made any derogatory comments about it but deep inside I knew it was just good… not excellent!
When David and I moved in together, I gave it another shot… Still, it wasn’t a “wow” factor! I’m not sure if it was from my stubbornness or I just wanted to prove to myself I could do it right but I made it again and again until I finally got it!
Although we all have an ego and love to receive compliments, I won’t accept all the rewards myself… David was the reason why this recipe turned from “it’s good enough” to “oh my God, that’s awesome!”. The problem I had with this recipe was adding too much chicken broth and not having enough “oomph”! Also, my spices were not proportional to the other ingredients. To make a long story short, the success of this recipe is due to my lovely partner! If it wasn’t for him, I wouldn’t be able to share it with you today. Sometimes you need someone from the outside to see what it really needs on the inside… make sense?
This is a great recipe to have any night of the week and even on special occasions! It is crispy and absolutely delicious with a beautiful combination of mushrooms and lemon in a creamy sauce. Served with a side of pasta, this is quite an interesting recipe to enjoy! Next time you want to make a different chicken dish for your family and friends, this is the one to try… Bon Appétit!
The end of the summer is here! Perhaps you are the kind of person that starts feeling nostalgic about seeing the warm weather going away or perhaps you are the other kind who is happy to finally enjoy the cooler temperatures. Which camp am I in? Both… ! I hate seeing summer leaving us but on the other hand, I’m happy to see the fall season coming with its beautiful colors and the crisp air.
During the hot summer months, I feel lazy when it’s time to cook unless I do it very early in the morning or if we BBQ that day. With the cooler temperatures on our door step, I suddenly have immense energy to cook because I see all the fresh fall product at my grocery store and my local farmers market shelves… love it!
One recipe I make every year is my Minestrone Soup. It’s not because it’s my recipe (yes it is… don’t kid yourself Frankie) but boy when my friends and family have it, they go “nuts” about it… ! It is packed with super yummy ingredients and you can enjoy it all year round because it’s freezable. There’s a little prep involved but isn’t it worth it to feed your family amazing healthy food for months to come? Bon Appétit!
My first taste of a bagel was when I was going to the University of Québec in Montréal back in the 80s’. I discovered a cute little eatery nearby making sandwiches. That place was tiny with just a couple of tables. It was more a take-out joint than anything else. It was very busy from morning to mid-afternoon because their sandwiches were original. Now let’s not forget that I’m talking over 30 years ago. Back then a sandwich was 2 slices of white bread… I know, very boring! People just started to elevate that typical lunch item to a higher level with tortillas and croissants.
My favorite lunch item at the eatery was a bagel with cream cheese and lox… oh my! From there I started buying bagels and eating them for breakfast as well. One day I came across one of the oldest bagel bakeries located on Fairmount which is still open after over 60 years. If you ever go visit Montréal, I highly suggest stopping by the bakery… you won’t regret it! Anyway, the moral of all this is I’ve been eating bagels in many flavors and loving them all!
A few years ago, David and I went on another West Coast road trip and in the middle of nowhere, we decided to stop at a small café for breakfast. To our surprise, on their black board menu hanging on the wall behind the counter, there was “jalapeño cheddar bagels” served with cream cheese. Curious and hungry all at the same time, we ordered one each. They were good but “oh boy” were they spicy! We don’t mind spicy and hot but first thing in the morning it was a little too much! There was our first and last experience of jalapeño cheddar bagel until 3 years ago…
Living so close to the Canadian/American border, we shop quite often in the states. One morning while shopping in Bellingham, Washington, we saw those jalapeño cheddar bagels again and decided to give them a second chance to redeem themselves. Nope, they failed once again by being way too “hot”. We both agreed to just forget about them…
By accident, last year we bought a jar of pickled jalapeños while there was already another unopened one in the pantry plus half of another jar in the fridge. Yes I know they’re pickled but when they sit too long, they start turning brown… not really an appetizing color! This is when the light bulbs went off and I decided to try making homemade jalapeño bagels. My first attempt was bang-on! They were not overly spicy and still had some kick to them! According to the kitchen approval supervisor, David loved them!
I love making bagels anywhere from plain to sweet and… spicy! If you want, you can omit the jalapeño peppers and just keep the cheese but why would you? This is what the recipe is all about… Next time you want to use up your pickled jalapeños (they are less “warm” than the fresh ones… that’s the reason why I use them for this recipe), try this and put a little spice in your life! Bon Appétit!
There’s a quote that says “curiosity killed the cat”… I’d say that the cat died from a vibrant life!
I’m a curious person. I’m curious about almost everything. I’m curious about where people are from, their culture, interests and so on. I’m curious about learning new things everyday… When I go to bed and learned something new that day then it was a good day! I’m also extremely curious about food – I’m sure you already figured that out… lol – and especially the ones I never tried before. My ultimate dinner date is to go to a place where I have no clue about their food (sadly the list is getting smaller and smaller) and try dishes for the first time. Now to me that’s fun!
There was a “fruit” that I never had when I grew up and it is eggplant also called aubergine in French. If you wonder why I put the word “fruit” in brackets it’s because eggplants are the same as tomatoes. They are botanically a fruit but we treat them as a vegetable – botany class 101… lol!
My first encounter with this “fruity-veggie” was in my early 20s’. I had Moussaka a few times at Greek restaurants but it never really turned my crank if you know what I mean… Years ago, I thought that if I tried to cook with eggplants I might like it but somehow never really developed a taste for it or perhaps never really created the right recipe for it. Sadly eggplants weren’t my thing until one day… When living in Toronto, I went to a Persian restaurant and by curiosity I tried one of their dishes called Baba Ganoush. My reaction was “Oh My!” and that was it! I had to try to cook with eggplants again!
Although in today’s episode I won’t feature my Baba Ganoush recipe, I actually have another one that uses eggplants and I have to say… mmmmm, it’s very yummy! The combination of nutty flavor with cheeses, spices, meat, cream and more, makes this recipe the Ultimate Comfort Food!
Yes it takes a while to make and it has a few steps to it but there’s a moment in life when spending extra time is so worth it! This is the case for this recipe. I don’t mind starting the process around 4ish in the afternoon to enjoy this scrumptious meal around 6ish! If the time is well planned while the eggplants are sitting for 30 minutes, you start cooking the beef mixture then drain it in the colander. You go back to the eggplants, pat them dry, prep them and put them in the oven while continuing with the beef mixture back to the skillet, prepping the panko & cheese mixture. After removing the eggplant slices from the heat, you start the cream sauce and while it’s cooking, you start to assemble. I would say than less than 1 1/2 hours and you have your casserole done! Deep breath…
Awesome recipe, amazing flavors and by the time you sit at the dining table, each bite will make you want more… that’s guaranteed! I’m glad that my “curiosity” drew me back to try a dish with eggplants again… I’m a happy kitten! Bon Appétit!
Since I moved here to Vancouver, I’ve been travelling a lot with David. We’ve gone on many road trips together along the Pacific coast and enjoyed the spectacular scenery! One of my favorite spots is driving along the Oregon coast… Oh my! It is almost supernatural with its big rocks standing in the water and a slight haze surrounding them. We took extraordinary photos from sunrises to sunsets and each has a mystical flare to the picture.
After the Oregon coast, another place I think is so gorgeous is San Francisco. The first time I was there is when my father and I went to visit family. It was and still is so beautiful! I love the energy of that city. There are so many places to see, so many stores to shop at as well as so many restaurants and cafés to visit. If one day I can have my main residence somewhere in the states it will be between Bellingham, Seattle or San Francisco! Of course my second residence would definitely be located in the amazing Palm Springs area. Yeah I know I’m dreaming… perhaps that’s what keeps me going…!
The cool thing David and I love to do is to experiment with new dishes – he’s finally more adventurous in that department… yippee! and even more so when we travel. There is a dish that we never had before and we were quite impressed with it. It is a Crab Louie Salad! I’m not sure if we tried it the first time in Oregon or California but it sure had an impact on us. As soon as we came back from our trip (can’t remember which one it was), I made my own version of a Thousand Island dressing and assembled the ingredients for the salad. Throughout the years, I added ingredients by replacing others to the point that now we love it just the way it is.
My version of a Crab Louie Salad is a good base as a start and you can easily change some of my ingredients with your favorite ones. I love to combine crab and prawns together but you can either keep one of them or for a vegan/vegetarian version omit both of the seafoods. I personally don’t serve this type of salad as an appetizer but more as my main course. It is packed with yumminess and when you eat this salad, trust me you feel goooood! Next time you want to have just a salad for dinner, don’t look any further… this is the one! Bon Appétit!