Welsh Anglesey Eggs for House Banefort

Have you ever tried the Welsh Anglesey Eggs dish? It’s a simple yet hearty vegetarian recipe made with mashed potatoes, leeks, eggs and a cheddar sauce.

It makes for an easy and quick supper…or a great brunch or lunch meal. Plus it is just as good served pipping hot or cold out of the fridge on a hot summer day. Although best know as a 15th century recipe hailing from Wales, some say Anglesey Eggs actually date back to the Viking days or even Roman times. We will never know for sure the recipe’s origin, but we can attest to how delicious it is.

Welsh Anglesey Eggs

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Savory Stuffed Squash with Gruyère Bread Pudding

Need a party show stopper recipe for the communal table? Impressive them all with this Savory Stuffed Squash with Gruyère Bread Pudding.

Did you know that pot-lucks and many parties are just around the corner? Got an invite to a Halloween, Thanksgiving, Christmas, New Year’s Eve or insert-your-local-holiday-here party. Any ideas what to bring? I would suggest this Savory Stuffed Squash with Gruyère Bread Pudding recipe. It is a meal in itself, uses seasonal squash, and people will love your dish.

Savory Stuffed Squash with Gruyère Bread Pudding

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La Fête des Vins du Québec

La Fête des Vins du Québec: 10 years is worth celebrating! A must-see urban event from 27 to 29 November 2015!

La Fête des Vins proudly celebrates its 10th “vintage” this year and there is much to celebrate! This urban event showcases the talent of Quebec winemakers and sommeliers, as well as the richness and uniqueness of the terroir, and promises a renewed festive experience! This year’s spokesperson is sommelier Philippe Lapeyrie.

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From November 27 to 29, 2015, meet winemakers and learn all about the wines and cheeses of Québec, from the production process through appellations and origins and wine-and-cheese pairing.

Admission:
10 $ (includes a INAO tasting wine)
Tasting coupon are available on site for $1. Costs for tastings vary by winery
MARCHÉ BONSECOURS: 350 Saint-Paul Street East, Montreal, QC, H2Y 1H2

Let’s raise our glasses to all the wine lovers that ventured on one or many of our five local wine touring regions: Cantons-de-l’Est, Basses-Laurentides, Lanaudière, Montérégie, Est-du-Québec.

Beet and Blue Grilled Cheese Bites

“You’re invited to a Thanksgiving dinner party. Please bring an appetizer for guests to have with a cocktail before dinner”. What a fun little theme for this month’s Creative Cooking Crew! How many holiday meals have you ruined because you stuffed your faces with too many appetizer before the actual diner? Come on don’t be shy put your hand up in the air. Even more so now because the family is finally getting more creative than the stand-by tuna ball, crudites and ham rolls. Well we have not served these in years already, thankfully. But I am sure my Beet and Blue Grilled Cheese Bites would be a welcomed change to the mix.

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Cabane à sucre Au Pied de Cochon for Apple Season

A belated Happy Thanksgiving to my fellow Canadians! I celebrated quietly with friends and it was nice to say “I thank you for being in my life”. So now I will say the same to all my readers: Thank you for reading and sharing my food adventures with me.

We went to Chinatown for our meal so I have no Thanksgiving dinner to share. But I did recently go back to the Cabane à sucre Au Pied de Cochon sugar shack for a worthy meal of gluttony focused around the apple season.

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Cheesepalooza: Geitost Pate with Apricots and Pistachios

And the clock strikes 12! Yes this is the last month of the Cheesepalooza challenge. Twelve months of cheese making, well I joined it a bit late so I have 10 entries. It was my first time taking on a year long challenge and I am proud to say I made it to the end. Lots of people vanished along the way. Making a cheese, even once a month, requires determination and devotion.

Every month we were given a type of cheese to make. Along the whey (pun) we learned several different techniques, each resulting in a specific type of cheese. On this last month we were left on our own to choose what to make. We were asked to invent our own cheese (or do something creative). I chose an unusual cheese which is actually made exclusively with whey. Let’s take a look at the Geitost, or Norwegian goat’s milk cheese.

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Blackberries Three Ways: a main course

Pick one fruit or vegetable and prepare it three ways. These were the directives we were given for this month’s Creative Cooking Crew challenge. Since it is summer there is no shortage of options. The tough part is actually picking that one ingredient.

My original idea was blueberries but I could not find nice ones in my neighborhood (I am embarrased to say) but I saw some lovely blackberries. I have always found them to be so mysterious and I would say they picked me! For an extra challenge my three recipes componse the main course. No desserts here. My menu consists of a pizza, a salad and of course a refreshing cocktail.

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