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Archive for November, 2009

Our most recent LCBO (Liquor Control Board of Ontario) magazine had an article on Bourbon, so naturally I was inspired to create two small chewable desserts and one liquid dessert for a tapas meal I had a couple of weeks ago with our good friends Rae and Mon.

We began with the Bourbon Triffle, then had the Bourbon Chocolate Mousse in a Chocolate cup and ended with a small shot of Bourbon. The Bourbon Mousse recipe follows. It originate from the LCBO but unfortunately it is not yet posted (when it does, I will link it). I have modified and reduced the recipe to make it more healthy and of course, a quantity reduction since I only needed a very small amount.

Chocolate Bourbon Mousse (modified for smaller quantities)

  • 1 tbsp sugar
  • 2 tbsp bourbon
  • 2 oz. semi sweet chocolate
  • 1/2 chup 35% cream chilled
  • 1/2 egg white
  1. Combine sugar and bourbon in a small saucepan and cook until sugar is dissolved (about 3 minutes). Set aside.
  2. Melt chocolate, add about 1 tsp cream. Stir in bourbon sugar mixture. Allow to cool completeley, about 20 minutes.
  3. Beat egg whites until soft peaks form. In another bowl, beat cream until firm.
  4. Fold egg whites and cream into chocolate mixture.
  5. Serve in chocolate cups (as shown) or in decorate glasses.
  6. Freeze remainder in a small container and serve at your next party as bourbon ice cream (this was even better than the mousse!!!)

Enjoy!

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Creamy Lobster Bisque

Our dear friends Paul and T are venturing up for a fall get together and we’re really excited. We’ve started to plan all our meals and our diversions! I have been dying to make a lobster bisque with some left over lobster carcass that I froze a while ago, so last night I did it. This recipe reminds me of a Bouillabaisse we had in Marseilles in 08. We were totally blown away by the intense flavour the lobster carcass had. WOW. Here is a very loose recipe (I made it up as I went along).

  • 2 one lb lobster carcass (little broken bits discarded, but keep the body with all the guts)
  • 1 tbsp tomato paste
  • 2 tbsp sun-dried tomatoes in oil, well chopped
  • 1/2 cup chopped sweet onion (I use Mayan)
  • 1/4 cup chopped celery
  • 1 small red potato, washed well, skin on
  • 1 large clove garlic, finely chopped
  • 1 tsp saffron
  • 1-2 dashes of fish sauce (Asian fermented fish sauce)
  • 1-2 tbsp olive oil
  • 1/2 litre of vegetable stock (low sodium)
  • 1/2 cup to 1 cup evaporated milk
  • salt and pepper to taste
  1. In about 1/2 cup of the vegetable stock, add the saffron and allow to sit.
  2. Heat onion in a large soup stock pan. Sauté onions and garlic.
  3. Add potato, celery and garlic, stir well.
  4. Add the tomatoes (both sun dried and paste), stir well.
  5. Add the lobster carcass, saffron in vegetable stock, a couple of dashes of the fish sauce and the vegetable stock until the lobster is covered.
  6. Simmer for about 1-1 1/2 hours.
  7. Strain liquid through a fine sieve. Reserve the liquid.
  8. Remove the lobster carcass and bits of shell from the vegetables. and press the well cooked vegetables through the fine sieve as much as you are able (this will help thicken the soup).
  9. Stir the strained liquid, it should be relatively thick. Run your immersion blender through it to ensure the soup is smooth.
  10. Press through a fine sieve again (to make sure there are no lobster shell bits in the soup.
  11. Return to heat and add as much of the evaporated milk to make a creamy bisque.
  12. Serve with a crustini with Chipotle aioli drizzled on top. YUM!

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Great New Product

A friend started a company that make spice blends called Sexy Gourmet Food Company. The blends are DELICIOUS and a fantastic quick way to add lots of flavour to any old standby recipe AND best of all, they are NOT bad for you. Most contain 6% or less of your daily salt intake, in about 1 tbsp (but usually 1 tbsp is for an entire meal). I’ve already tried the Piri Piri (my personal fav.) Greek and Chipotle – all EXCELLENT!  They are available all over Toronto, and will soon be available on line. Check out their website, they have some tasty recipes on line.

Picture 3

They also sell chocolate covered pretzel bits – I have it on good authority that they are delicious. One word, YUM! Give them a try.

Picture 4

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Halloweeny

Halloween was a bit of a bust this year; we could barely give away our pack of 70 candies. Near the end we were just pouring them into the bags. The weather wasn’t great either (wind warnings and chilly) and to top it all off, we actually had a black out for about an hour and half. Part of the success-less-ness can be blamed on our street, 4 houses participating this year. Shame on you all.

Here are our 2009 pumpkins:

JTsPumpkin

EvasPumpkin

Click here for Halloween 2009 photos.

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