Last weekend we hosted a little foodie-fondue-winey-cheesy soiree. Started with a sexy grilled sandwich, then dipped into a cheesy fondue and ended on a sugar high with a Chipotle Chocolate Soufflé. This is our pimped fondue, super easy, super cheesy and budget friendly.
The Smoked Gouda Duck Confit Grilled Cheese is a standard casual entertaining food around here. One of Chef B’s little treasures; it’s savory and smoky with just a hint of salty, buttery toasted-ness, and always a big hit. Now it can be a big hit in your house.
Lobster Chili, you’ll be the hit of the tailgate party. MAN FOOD, with a refined twist (and buttery, garlicky, cheesy biscuits).
Cold rice vermicelli salad with bright fresh veg, dressed in a lime, rice wine vinaigrette, (totally delish) chicken satay, finished with peanut sauce. Authenticity and intensity. Eat goooooood.
Strawberry season. Ripe for Canada Day festivities, warm evenings and summer barbecues. This cool, seasonal White Chocolate Strawberry Kiwi Soup is a make ahead dessert that is at once, simple, elegant and sure to impress.
A lesson in French Cuisine, my introduction to beignets. “So... it’s like a doughnut?” “MAIS NON” says Chef B “it’s like a FRENCH doughnut." Beignets de Carnival, his Grandmother's recipe.
Day Three – Le Cordon Bleu, Ottawa (BASIC CUSINE) First day in the kitchen and our first day with new knives. The first day I heard the butter sing.