The Montreal Bagel

Yes you can make the iconic smaller, sweeter and denser real Montreal bagel with a larger hole at home.

This is a very exciting day for me as it is the first time I am participating in a group called Twelve Loaves. I really enjoy being a member of various cooking clubs but I need to feel like I am learning something. I felt I needed a new challenging club in my monthly groups rotation and when I came across Twelve Loaves I knew it was ‘the one’.

Baking bread is so perfect. I keep saying I need to bake more bread and I am always intimidated at the though so I keep putting off. No more as I will be popping one out of the oven every month from now on. Each month there is a chosen ingredient or theme. For July we were asked to make a Jewish bread and there was not even a doubt in my mind what I would make: a Montreal Bagel!

Montreal bagel poppy and sesame

Tasty reading ahead, KEEP GOING… →

Two unexpect-egg cocktails: Green Tea and Apple Harvest Sours

You will crack in love for these two sour egg cocktails which are topped with a frothy egg white foam: Green Tea and Apple Harvest Sours.

The concept of using eggs in a cocktail may sound odd but you will love for the frothy white topping and the protein you will get from a boozy treat. Egg cocktails are nothing new, the most classic one being the Pisco Sour. Here are 2 modern drinks; a nice refreshing one with the taste of green tea and another with crisp notes of fall with apples.

Looking for a bit to eat with these luscious drinks? Here is an unusual quick recipe that will please the taste buds: Banana Cheddar and Cinnamon Pinwheels. Find it at the end of the post.

Green Tea Sour and Apple Harvest Sour

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Smoky Brazilian Fish and Potato Stew (Moqueca)

The Moqueca dish is a very old Brazilian seafood stew. Here I added a Canadian twist with a dash of liquid smoke and lovely morsels of Canadian grilled smoked salmon.

Let me tell you about a Canadian potato company, The Little Potato Company which I will tell you about shortly. Therefor after receiving 3 pounds each of two lovely creamer potato varieties, I have quite the Canadian-Brazilian fusion recipe for you. One definition of potatoes for me is stews. And I really love fish stews. The traditional Moqueca was a prefect match.

I have mentioned before that I have a black thumb, no green ones to spare. But I have tried to not let this personal fact stop me from trying to grow plants, flowers or vegetables. When I was about 15 I asked my parents if I could tear up a small section of the backyard to plant a vegetable garden. They gave me a space of about 5 by 15 feet. I planted tomatoes, beans, zucchinis, onions and potatoes. It was not a very successful crop…except for the potatoes. I had so much fun digging one up after the other. I had maybe enough for 3 meals only but it was a success in my green book. And it was still a success when spring came around as I was preparing for a new harvest. As I turned the earth I found more perfectly good potatoes that had spent the winter underground!


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Creative Cooking Crew: We’re going on a picnic and I’m bringing Gravlax

I just love a pot-luck. Don’t you? And with the great summer weather approaching it would be even better to take this feast outside . I have a vision of a checkered table cloth lying on the grass, a few chilled bottles of wine and an magical array of delicious dishes. The Creative Cooking Crew invites you to a virtual picnic. My contribution is a lovely sliced up slab of salmon gravlax.

gravlax  5

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5 Star Makeover Tea Party: Salmon Duo Napoleon with Crême Fraiche

This month’s 5 Star Makeover, hosted by the amazing 5 Star Foodie and Lazaro Cooks is another brilliant group presentation: A tea party. Each member was asked to prepare a nibble such as the ones you would find in a tea service.

The variant name of Napoléon appears to come from “napolitain”, the French adjective for the Italian city of Naples, but altered by association with the name of Emperor Napoleon I of France. However there is no evidence to connect the pastry to the emperor himself. The classic french Napoléon, or Mille Feuille, is a pastry consisting of with almond flavored paste.

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Daring Cooks: Salmon Ceviche

Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra. For the full challenge and recipe click here.

I got pressed for time and lack of proper time management this month…so I only prepared the ceviche. The papas rellenas do look awesome, alas will do them on my own at a later date. I love ceviche but not as crazy about a plain white fish one. Note I have had this ceviche in Peru as well, excellent by the way, but I decided to play it up a bit and I was very inspired by a salmon ceviche I saw recently on another blog.

Salmon Ceviche


8 ounces of salmon
1 yellow, orange or red pepper
1/2 red onion
1/2 cup cilantro
1 lemon or lime
2 large orange
4 tablespoons of olive oil
1 teaspoon of fresh ginger, grated
salt, black to taster


1. Remove the skin from the salmon and cut the fish in small dice; place in a bowl.
2. Cut the pepper and 1/2 an peeled orange in small dice and place in the same bowl.

3. Chop cilantro coarsely and sliced onions: cut in 2 and slice super thin to get a half moon shapes. Add to the same bowl.
4. Juice the lemon and 1 1/2 of the oranges in a small bowl. Grate the ginger over the juice and add the olive oil, salt and pepper; mix well and add to the salmon mixture. Mix gently and let it stand 30 min to one hour.
5. Mix gently one more time before serving the ceviche.

I forgot but as the original recipe suggested a diced 1/2 mango in there would be awesome instead of the cut orange quarters. This made 4 appetizer servings. Stef and I adored the ceviche. Our friend Yann who hates raw-ish fish actually loved it and Stef daughter loved the fish part. This was a definite success and a must to redo again and again.

Thank you Kathlyn for a great challenge!

Pan Blueberry Salmon

**still stuck with only my cellphone camera**

This one is definitely not for everyone. And I have to admit I have gotten various results depending on the quality of the fish. But with a good fillet you will get a very intriguing dish that is really out of the ordinary! The balsamic vinegar and just a touch of a hot spice really make the dish.

Pan Blueberry Salmon

per person

1 salmon fillet
1 tbsp olive oil
1 tbsp balsamic vinegar
1/3 cup blueberries
salt and pepper to taste
chili flakes or other hot spice to taste

  1. Heat oil in pan
  2. Add balsamic vinegar and fillet. Cook fillet, top down, about 4 min
  3. Flip fillet, top up, and cook about 4 min
  4. Add blueberries to the pan next to fish and cook  1-2 min till blueberry start to fall apart
  5. Flip fillet, top down, over berries. Lower heat and cook until done
  6. Flip pan over plate and sprinkle with salt, pepper and chili
  7. Serve with a salad and rice perhaps