Saveurs et traditions des fêtes – Holiday traditions and treats

The bacon mushroom roll-ups are ready.

The bacon mushroom roll-ups are ready.

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Après une longue pause me voici de retour.

Bien que je n’étais pas trop présent sur le blogue, la cuisine continuait à fourmiller d’activités. Au cours des dernières semaines, j’ai eu la chance de partager quelques recettes festives.

Il y a quelques semaines, à la chronique Bouchardises, j’ai partagé deux excellentes recettes. La première est un grand classique de famille : les bouchées bacon et au fromage à la crème. L’autre une découverte récente qui brille par sa simplicité : des bouchées aux biscuits et au chocolat.

Tous les détails sur le site web de Y a pas deux matins pareils d’ICI Radio-Canada Première à Toronto.

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Cueillette de champignons sauvages à Mirabel – Wild mushroom foraging in Mirabel

Champignon hericium. Hericium mushroom.

Champignon hericium. Hericium mushroom. Photo: Eric Rados

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Le congé de l’Action de grâce m’a permis de découvrir et surtout participer à une tradition familiale de longue date. Mon oncle m’a initié à la cueillette de champignons sauvages. Le verger et l’érablière d’une famille de Mirabel a été notre terrain de jeu pour la journée.

Bilan de l’expérience à l’émission Y a pas deux matins pareils d’ICI Radio-Canada Première Toronto.

Bag full of wild, foraged mushrooms Sac de champignons sauvages

Notre butin! Our loot!

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Délices de l’Action de grâce – Turkey Time

 

roast chicken, poulet rôti

Belle volaille. J’ai suivi la recette de ma mère avec un poulet, au lieu de la dinde. Followed my mother’s recipe, but used a chicken instead of a turkey.

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L’Action de grâce est un moment propice pour s’asseoir à table et de savourer un repas en famille. Un enthousiasme renouvelé pour cette journée fériée a poussée ma mère à trouver une nouvelle recette de dinde.

J’en ai parlé avec mes collègues de l’émission Y a pas deux matins pareils d’ICI Radio-Canada Première, Toronto. Vous pouvez également y trouver la recette.

chicken, herbs, orange and bubbly

Mise en place pour la cuisson du poulet . Prep for the cooking of the chicken.

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Jouer avec sa nourriture: des conseils pour des dîner santé – Play with your food: some back to school lunch advice

Close up of a sandwich and salad.

Un repas santé et coloré: croustilles de chou vert, salade de chou-fleur, sandwich poulet et pommes. Healthy lunch: kale chips, cauliflower salad and a chicken an apple salad sandwich.

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Le 2 septembre  sera  jour de rentrée scolaire pour tous les enfants du sud de l’Ontario. Avec la fin des vacances d’été, les familles reviennent à certaines routines. L’une d’entre elles est évidemment la préparation des dîners pour les enfants.

Comment transformer ou remplacer le simple sandwich pour quelque chose de mieux?   Vous trouverez quelques conseils dans ma chronique que vous pouvez  écouter sur le site web de Y a pas deux matins pareils d’ICI Radio-Canada Toronto.

Quels sont vos conseils pour la rentrée?

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A new year: rediscovering the joy of blogging

Ham and a sliced fig

Holiday ham: fig and balsamic glazed ham

Hi!

It has been so long. Feels a little strange to be posting – especially after such a long hiatus (4 months!). A new year means new beginnings. Time to start fresh and rekindle with the joy of blogging again.

At the beginning of last year, I had a semi decent run for a couple of months. Then, things obviously slowed down quite a bit. Procrastination may have got the better of me. Can’t blame anyone but myself for that. continue reading

Nonna’s Fried Zucchini Flowers

Closeup photo of zucchini flowers

Zucchini flowers: a sure sign of summer.

It’s that time of year again! That moment, where bright orangey-yellow flowers on zucchini plants are in full bloom. It was also about at this time of year that these same flowers prompted a summer inspired blog post.

Seeing them at Vicki’s Veggies’ kiosk at the Stop Farmer’s Market at Wychwood Barns struck a chord. It brought me back my Nonna’s back yard where countless amounts of zucchini flowers, tomato plants, herbs and vegetables could be found. During the summer months she’d always serve some fried zucchini flowers as a nice savoury snack.

Needless to say, I had to emulate this childhood memory by preparing a batch. I had previously asked her for the recipe, but since it has been about two years since the last time I had prepared them, I was a little rusty. The best way to know how it’s done is to go directly to the source. So I called up Nonna. continue reading

Baked Eggs in Crusty Bread

 

Baked eggs in crusty bread.

Baked eggs in crusty bread.

I recently discovered The Simple Things magazine thanks to my partner. This british lifestyle publication is thoroughly an enjoyable read from cover to cover. Each edition is divided in three parts: dawn, day and dusk and presents various recipes, shops destinations and people. Their philosophy is simple.  “It’s about slowing down, enjoying what you have, making the most of where you live, enjoying the company of friends and family, and making simple food for friendly gatherings.”

I stumbled upon French-Canadian chef, Serge Dansereau’s baked eggs in crusty bread recipe in issue 02. I knew right away that this would come in handy; especially with my family over for the holidays. These baked eggs in crusty bread make for an elegant presentation. Served up with a tasty sweet potato hash and breakfast sausages made for a delicious Christmas morning brunch.

Recipe

Ingredients

  • 2 eggs per roll
  • Crusty bread rolls
  • Butter
  • Salt and pepper to taste
  • Fresh herbs of your choice

 Method

  • Preheat the oven at 350°F.
  • Cut the tops off the buns and scoop out most of the soft bread. Brush the inside with butter.
  • Set rolls in baking tray and crack in 2 eggs in each roll.
  • Season with salt, pepper and fresh herbs of your choice. For this meal, I used fresh chives. Place a bit of butter of butter over the eggs to prevent them from burning.
  • Bake in oven for 15 to 20 minutes or until the egg whites are firm.

Variation
You can also add sautéed, mushrooms, spinach or slices of ham and cheese at the bottom of the roll for additional flavour.

Christmas morning brunch: baked eggs in crusty bread served with sweet potato has and breakfast sausage.

Christmas morning brunch: baked eggs in crusty bread served with sweet potato has and breakfast sausage.