La cuisine d'Hélène

Poached Pear with Chocolate and Liberté Vanilla Greek Yogurt

2012-02-27T11:13:00.000-08:00

This is a recipe that I developed using Liberté Vanilla Greek Yogurt 0%.

Liberté has been manufacturing milk products in the Montréal area since 1936. They have a plant in Saint-Hyacinthe where I was born and raised. They offer several certified organic products, including milk, Greek yogurt, flavoured yogurts and the Svelte line.

Focusing on health and wellbeing, Liberté is aware that consumers want products with the shortest possible ingredient lists and without any additives. You will by happy to know the Liberté plain Greek yogurt contains only two ingredients: skim milk and active bacterial cultures. Since it has a thick, creamy texture it's the perfect choice when comes the time to serve a dip for your fruits and vegetables. Also pair it with fresh fruits and mint and you have a delicious, healthy dessert to serve to your family.

Since I love the taste and the richness of their Greek Vanilla Yogurt 0%, I made a delicious Poached Pear with Chocolate and Liberté Vanilla Greek Yogurt for dessert this week-end.

This dessert is so good that you will want to serve it to your guests next time you entertain your friends and family.

Here is the recipe

Enjoy!

Pita with hummus, veggies and feta

2012-02-22T09:53:00.002-08:00

Sometimes you just want to prepare a quick lunch in less than five minutes. This will do the trick. Simply spread hummus on a pita bread, add veggies like tomatoes and cucumbers and diced feta. Sprinkle with za'atar and sumac. Decorate with cilantro. You have a yummy sandwich.

Have a great Wednesday!

New addiction: Chip It!

2012-02-19T09:02:00.005-08:00

I have an addiction to pictures, colors. Couple months ago I was invited to join Pinterest and found Pinterest to be a great place for inspiration. I love the visual format of Pinterest and in just one click you can look at pictures from great photographers around the World. Pinterest also gives me the chance to promote bloggers that I enjoy reading. If you are interested in joining Pinterest send me an email to request an invitation.

Since I love colors I found a new tool by Sherwin-Williams called Chip It! When you get inspired by an image, just enter the image URL and it will give you a customized color palette drawn from the image.

(Courtesy Maxime Charest)

(Via)

(Sherwin-Williams)

Vanilla Greek Liberté Yogurt with Raspberries and Mint & $150 Giveaway from Liberté

2012-02-02T11:33:00.005-08:00

*****Contest closed. The winner is Genevieve from Vanilla & Spice. Congratulations!*****

I received coupons from Liberté to try their Greek Yogurt 0% that comes in seven different varieties: Honey Greek, Plain, Vanilla, Wild Blueberry, Strawberry, Date & Fig & Mango Orange. Liberté has been manufacturing milk products in the Montréal area since 1936. They have a plant in Saint-Hyacinthe where I was born and raised. They offer several certified organic products, including milk, Greek yogurt, flavoured yogurts and the Svelte line.

Focusing on health and wellbeing, Liberté is aware that consumers want products with the shortest possible ingredient lists and without any additives. You will by happy to know the Liberté plain Greek yogurt contains only two ingredients: skim milk and active bacterial cultures. Since it has a thick, creamy texture it's the perfect choice when comes the time to serve a dip for your fruits and vegetables. Also pair it with fresh fruits and mint and you have a delicious, healthy dessert to serve to your family.

Liberté wants to give the chance to one lucky reader of La Cuisine d'Hélène to try their Greek Yogurt 0%. The winner will receive a basket with 10 coupons for a free 500g of Greek Yogurt 0%, placemats, bowls, forks and a reusable Liberté bag. A value of $150.

How to participate:

1- You can leave a comment
2- Like La Cuisine d'Hélène on Facebook
3- Follow La Cuisine d'Hélène on Twitter
4- Tweet the contest on Twitter: Enter Liberté Greek Yogurt Giveaway http://bit.ly/wXYQp5 @lacuisinehelene
5- Like Liberté Canada on Facebook
6- Or send me an email with Liberté Contest in the Subject Line: cuisinehelene (at) hotmail (dot) ca

The Random draw will take place on February 14 at 6 p.m. EST.

Pain aux bananes et au chocolat de Mathieu Darche - Banana bread with chocolate chips Mathieu Darche

2012-01-30T07:25:00.000-08:00

Last week Ricardo made a banana bread with Montreal Canadiens player Mathieu Darche. Mathieu said that the recipe was from his mom. I made it and it is delicious. As with any banana bread it is better the next day. The only thing that I will do different next time is to use less chocolate chips.

We had a busy week-end with hockey. My son Mathieu was in a hockey tournament and we did some volunteer hours. On Sunday my two oldest came for Dinner. It was a nice way to end the week-end.

Next Sunday we are heading to Vegas. We were there in August and can't wait to go back. We are staying at The Palazzo again. Love that place. We got tickets for Elton John, will do some shopping, try new restaurants. Any suggestions?

Recipe:
Pain aux bananes et au chocolat de Mathieu Darche

Dempster's Thin Bagels with Greek Yogurt and fruits

2012-01-14T10:38:00.002-08:00

Dempster's

What I like about a New Year is that we are eating healthy again. We enjoyed having company over for Christmas and visiting family on New Year Eve, sharing delicious food and wine with them but now it's time to enjoy a lighter diet.

This week I received a package from Dempster's with three different king of thin bagels: Multigrain, White with Whole Wheat and Cinnamon Raisin. Dempster’s new Thin Bagels makes portion control simple and satisfying to help you keep your New Year’s resolutions.

The first one I sampled was the Cinnamon Raisin Thin Bagel. I made this Berry 'n' Greek Yogurt Thin Bagel recipe and I assure you that if you start the day right in eating this for breakfast you will have the energy you need to stay on track throughout the day.

All you need to do is toast a Cinnamon Raisin Thin Bagel. Top it with your favorite Greek yogurt and fruits. I made a fruit compote using frozen strawberries, blueberries, raspberries and maple syrup. Cook the fruits on high in the microwave for 1 1/2 minutes and serve the compote warm with the bagel. It satisfied my appetite. Dempster's Thin Bagels are available at major grocers.

Chocolate Shortbread Cookies - Dessert First Kraft Canada

2011-12-22T12:35:00.001-08:00

Just few more days and it is Christmas. Are you done with your shopping? I am done buying gifts but still need to go to the grocery store. Tomorrow will be a busy day to prepare the house for the guests coming on Saturday. Will start prepping food also. I tried a third dessert for DessertCentre.ca today. It's the Chocolate Shortbread Cookies. Wow they are good. So far the best dessert that I have made for the #desser1st event.

Hope you all have a Merry Christmas!

White Christmas Crunch Squares - Dessert First Kraft Canada

2011-12-20T13:22:00.002-08:00

There was a lot of people at the grocery store today. I am getting ready for Christmas Eve which means a lot of baking. Here is a second dessert that I would like to share with you from DessertCentre.ca. Those White Christmas Crunch Squares are one of the easiest dessert recipes that you will ever make. Kids will want to help you in the kitchen and decorate the squares with crushed candy canes. I saw a lady shopping with her What's Cooking Magazine at the store today. I told her about these White Christmas Crunch Squares and the Oreo Truffles I made. She said that she will try them.

Make sure that during the Holidays you have dessert first. Follow the even on twitter #dessert1st

Oreo Truffles - Eat Dessert First Kraft Canada

2011-12-19T08:35:00.001-08:00

Just five more days and my parents and brother are coming to Ottawa to Celebrate Christmas with us. We are excited to spend some time with them.

If you are like me and you are planning a meal the first thing that comes to mind is dessert. And why don't you have dessert first and start a 'sweet' holiday traditions!

This year @KraftCanada and DessertCentre.ca would like you to bake delicious desserts for your next holiday gathering and eat dessert first. I received a beautiful package from Kraft Canada to help me prepare my desserts. They included a nice plate with my twitter name. So cool! Yesterday it was quiet in the house and I decided to try their Oreo Truffles. I was surprised how easy they were to make and how elegant they look. These would also be perfect for a last minute hostess gift. You can find out what others are baking on twitter, #dessert1st.

The Holiday Season with President's Choice

2011-12-02T15:41:00.005-08:00

Already December 2nd. We are getting ready for the Holidays. Next week I am going to my book club and we are doing a Cookie Exchange. That's always a fun night.

The best thing when I receive presents is to slowly open them. I do the same when I receive a 'surprise' package from a company. Last week I received a box from Loblaws with President's Choice goodies. I carefully opened the box to find PC Big Box Chocolates and Toffee Collection, a PC Red Velvet Cake Mix, a bottle of PC Memories of Morocco Sweet and Spicy Tagine Sauce and a nice PC shopping bag. I've been sampling the Chocolates this week. If you like milk chocolate and toffees grad a box.
Here is the link of PC Insider's report. I am always excited to discover new PC products when I get a copy.
If you haven't been in a store where they sell President's Choice recently you will probably fall in love with the new PC Black Label.

I tried the Fiorelli Pasta and like the taste and especially the shape. Hopefully I will have a chance to try more products from that new line. Also the website is very well designed. If you are still looking for a gift they have a beautiful cookbook called The Epicurean's Companion filled with gorgeous pictures.

Sun-Maid® Raisin Bread Crostini with Tomato-Basil Salsa

2011-11-29T12:42:00.002-08:00

Did you know that Sun-Maid is the largest raisin and dried fruit producer worldwide, selling its products to consumers in more than 60 countries around the globe? As a cooperative, Sun-Maid Growers of California is owned by nearly 1,000 family raisin grape growers all located within 100 miles of each other in the Great Central Valley of California, midway between Los Angeles and San Francisco.
The Sun-Maid Girl: Many people want to know if a real person was the original “Sun-Maid girl.” The answer is “yes,” and her name was Lorraine Collett Petersen. In May 1915, she was discovered drying her black hair curls in the sunny backyard of her parents’ home in Fresno, California. She was then asked to pose for a painting while holding a basket tray of fresh grapes. This striking image was first applied to packages of Sun-Maid raisins in 1916.

High View Communications sent me a loaf of Sun Maid bread to try. One day I toasted the bread and spread butter on it. The next day I had the toasted bread with Nutella. It was so good. Finally I tried a recipe that they had sent me. It is a Sun-Maid® Raisin Bread Crostini with Tomato-Basil Salsa. I made the recipe and ate it all. It was really yummy. It can be served as an appetizer or for lunch. Click on this link to watch Chef Placko prepare the recipe. In this recipe I used Kraft Cream Cheese instead of goat cheese.

Sun-Maid® Raisin Bread Crostini with Tomato-Basil Salsa

Prep time: 15 minutes

Bake time: 12 minutes

Makes 24 bite-size appetizers

Ingredients:

2 tablespoons (30 mL) olive oil

½ teaspoon (2 mL) finely minced garlic

6 slices Sun-Maid® Cinnamon Swirl Raisin Bread

1 cup (250 mL) diced cherry tomatoes
1 tablespoon (15 mL) thinly sliced basil

¼ teaspoon (1 mL) balsamic vinegar

Pinch Kosher salt

2 ounces (57 g) soft goat cheese or cream cheese

Directions:

Heat oven to 375°F (190°C). Combine olive oil and garlic in a microwave-safe dish; microwave on HIGH (100% power) for 20 seconds to infuse garlic flavor. Place raisin bread on a baking sheet. Brush top of bread slices with garlic olive oil. Bake 6 minutes; turn and bake additional 6 minutes or until toasted. Remove toasts from baking sheet and cool on a wire rack. Cut diagonally into quarters. Can be stored covered for up to 2 days. Combine tomatoes, basil, balsamic vinegar and salt in a small bowl. Spread toasts lightly with cheese; top with a small spoonful of tomato salsa.

Tip:

· Use mixed color heirloom tomatoes for added color.

SAYBON Candy Giveaway

2011-11-22T08:12:00.002-08:00

I had the chance to try SAYBON which is the latest candy brand from The Allan Candy Company, a leading Canadian manufacturer of quality chocolate and sugar confectionery products since 1927. SAYBON is made in Canada and is peanut free and kosher.

With five families of products that offer a total of 11 delicious varieties, SAYBON caters to everyone’s taste and candy preference.

SAYBON is available at major retailers across the country, for a suggested retail price of $2.99. It is a perfect Stocking Stuffer Gift. The Assorted Toffees were delicious.

Meet the SAYBON family:

Caramelized Sugarmiks – Assorted Toffees, Assorted Éclairs, Dairy Fudges
Sugarmilks are caramelized with the perfect blend of milk, sugar, heat and time to create a rich and creamy tasting candy.

Handmade Batch Taffies – Butt’r Mints and Fruit Taffy
Each piece is folded and slab cut by hand, one batch at a time, creating a chew reminiscent of the original Atlantic City salt water taffy.

Double Crafted Centre Fills - Assorted Crunches and Soft-Centered Fruits
The crunchy hard shell and smooth creamy centre are crafted then combined to create the perfect taste.
Smooth Cooked Hard Candies - Glitter Mints, Butt'r Creams and Menthol Eucalyptus
Ingredients are cooked in a thin layer to create a thin layer traditionally smooth candies, soft to the tongue and dense with flavour.

HOW TO ENTER:
-Leave a comment telling me what is your favorite cookbook
-Send me an email
-Tweet about the giveaway linking to this blog post and include @lacuisinehelene
-Like La Cuisine d'Hélène on Facebook

RULES:
-The winners will receive Saybon Candies
-The contest will end on Nov. 30 at 11:59 p.m. EST

Good luck,
Hélène

Kraft Canada’s Food For Families Brings Awareness to Capacity Concerns of Canada’s Food Banks

2011-11-17T08:18:00.004-08:00

What would you do if you had no food to put on the table for Dinner tonight? I would like you to take two minutes to think about it. Some of you had never suffered from hunger but unfortunately this is not the same story for every family in this country.

Ask yourself that if you had no money to buy food where would you go to get food. Some rely on Food Banks in Canada. They come from all sort of life and at some point in their life they could not have the money to go grocery shopping. A mom will feed her family first but if there is nothing in the house she has to find a way to find food and if she has to she may have to get out of the house and walk, sometimes miles, to the nearest food bank. I have seen it during one of the coldest days of December. This mom came to the food bank, where I was a volunteer, pushing a baby in a stroller and having her four year old son walk along her for miles to get food. It was really sad. That night I could not sleep well because images of the eyes of that mom and her son kept rolling in my head.

Our local food bank had just enough food to feed families but some months our shelves were pretty empty. We would wait for people and businesses to come and drop food at the food bank or give money. The money was used to buy food necessities like eggs, orange juice, milk, bread, and sometimes meat. Meat is a luxury when you don't have money.

During the Holidays we would count on generous donors to buy each family a Turkey. Some years there was not enough money to buy one each.

Hopefully this year your local food bank will raise enough money to offer a decent meal for these families during the Holidays.

Kraft Canada has generously started a program to help these families but they need your help. All you have to do is take one minute of your time every day to sign in clicking this link: Kraft and Kraft Food for Families will donate $1 to help one of 30 local food banks in Canada.

UPDATE: Kraft Food for Families had reached the $50,000 goal! Owen Sound if the food bank that raised the most online signatures. Thanks so much!

Help families across the countries bring a decent meal to their family during the Holidays. Other ways to help is to bring food directly to your local bank. I would encourage that you especially give to the North Bay Food bank, The Salvation Army Owen Sound or The House of Lazarus (Mountain).

“As Canada’s leading food company, Kraft Canada is committed to enabling Canadians to make a difference locally – especially when that difference involves helping to fight hunger,” said Dino Bianco, president, Kraft Canada. “With Kraft Food for Families, we are simplifying the act of giving back and supporting food banks in their quest to have a direct impact in communities across Canada.”

Olivado Avocado Oil Orange Salad with Candied Almonds

2011-11-10T07:55:00.002-08:00

I love trying new products in the kitchen. To my delight Olivado sent me a beautiful package of their unique oils. Olivado Extra Virgin Avocado Oil is quite simply, the pressed juice of New Zealand's finest quality ripe Avocados. This oil is excellent for high heat cooking, has a smooth buttery flavor that will enhance recipes rather than overpower them. It's a great base for salad dressings and dips, and ideal for sautéing, basting and stir frying. The Macadamia Nut Oil is low in saturated fats and is very high in natural antioxidants. This oil has a very high smoky point and can be used in stir-fry. The Avocado Zest oil combines all the health benefits of their extra virgin avocado oil with the natural antioxidants of fresh lemons. Perfect for salads, vegetables, eggs and fish. The Omega Plus Oil is a all-purpose oil that can be used in salads, cooking, and dipping. This oil gives your body the proper balance of essential Omega 3,6 & 9 fatty acids.

At the Market you can find a great selection of oils but Olivado Avocado Oil is quite simply, the healthiest edible oil available. It contains the highest levels of heart-healthy monounsaturated fats and omega 3 fatty acids, which lower blood cholesterol, the highest levels of alpha and beta-carotene, beta-sitosterol, which protects against heart disease and cancer, twice the lutein of olive oil, which protects against macular degeneration and blindness, the highest levels of essential vitamins and minerals, and is loaded with the powerful antioxidant and free-radical absorber, vitamin E. Olivado was created by a New Zealand professional chef who recognized the potential of turning the worlds healthiest fruit into a delicious, versatile edible oil, while preserving all its health benefits.

Olivado’s site lists Where to Buy (Canada) and Where to Buy (U.S.) and they also have an online Canadian Store, U.S. Store and U.K. Store. I trully enjoyed using Olivado oils and look forward to try new recipes. I am really impressed with the high quality of the oils.

This healthy, delicious Olivado Avocado Oil Orange Salad with Candied Almonds would be perfect on your Thanksgiving table.

Olivado Avocado Oil Orange Salad with Candied Almonds

Candied Almonds:

2 Tbsps sugar

½ cup almonds

Salad:

8 cups various lettuce

4 clementines

½ to 1 avocado, sliced

2 green onions

¼ cup dried cranberries

Dressing:

¼ cup Olivado Avocado Oil

1 Tbsp sugar

2 Tbsps cider vinegar or fresh lemon juice

Salt and pepper to taste

In a small skillet over medium-low heat, cook sugar, without stirring for 12-14 minutes or until melted. Add almonds and stir quickly to coat. Cool.

Prepare the dressing. Mix ingredients of the salad in a bowl. Drizzle dressing over salad and toss gently. Add almonds.

Gourmet Gifts Book - Dinah Corley

2011-11-03T13:13:00.004-07:00

The Holidays are coming and some people like to start buying gifts several months in advance. We all have on our list some family members or friends that have everything. Why not surprise them this year with homemade gifts especially if it’s pretty to look at and delectable to eat.

Gourmet Gifts, 100 Delicious Recipes for Every Occasion to Make Yourself and Wrap with Style, has been written by longtime Martha’s Vineyard cooking teacher and food writer Dinah Corley. In this book the readers will learn how to cook and wrap their gifts with love.

The book is divided into six chapters and each recipe comes with information on the time it takes to prepare and make, how expensive it is, how easy or challenging, and how to wrap it up.

-Small Tokens: these gifts are intended to charm instead of overwhelm the recipient

-Big Batches: when you want to prepare identical gifts for your family and friends

-Pennywise: gifts that you can make and wrap for under $15

-Pound Foolish: for someone that owns everything an indulgent gift of food is the perfect solution

-Feel Better: gifts to nurture and comfort those who are in need of special attention

-Special Delivery: special care packages to students, friend living away

You will find in the book delicious recipes like:

-Maui Macadamia Munch

-Mumbai Mixed Nuts in a Tiffin Box

-Asiago and Pine Nut Twists

-White Chocolate Mandarin Truffles

-Cool Cucumber Vodka

-Gouda Palmiers in a Coaster-Covered Tin

-Ten Country Pâtés

Buy a copy for yourself and copy extra copies to give to your friends this year.

Cardamom Coffee Can Cake

Faux Escargot Pastry Swirls in a Garden Trowel

Mixed Berry Ice Pops

Mango and Tomatillo Salsa

Cavena Hearts of Palm Salad

2011-10-27T13:18:00.001-07:00

Couple weeks ago I was contacted by Smart Foods to try a new grain called Cavena Nuda. This amazing grain, also known as Rice of the Prairies, is wheat free to my delight. Cavena Nuda, meaning Canadian Naked Oats, is a special hulless, hairless oat grown in Canada. If we look at it's excellent nutritional benefits 100 grams contains 397 calories, 12 grams dietary fiber, 4.4 grams soluble fibre, 17.2 grams protein, 45.2 milligrams calcium, 5.7 milligrams iron, no cholesterol, 385 milligrams potassium, no trans fats, total fat: 8.8 grams, and only 3.8 milligrams of sodium. Try this grain in salads, soups, to stuff your chicken breasts, in Cabbage Rolls or in any recipes that calls for rice.

For this salad I cooked the Cavena for 45 minutes. It has a nice nutty, crunchy texture. To my taste it is much better than brown rice. I mixed all the ingredients and let it sit for couple hours so that the flavors developed. The result was a delicious, healthy salad that I could not stop eating. Next time I will double the recipe. I hope you will buy Cavena, Rice of the Prairies, and incorporate this healthy grain in your diet.

Cavena Hearts of Palm Salad

Salad:

½ cup Cavena

Salt

½ cup cucumber, diced

½ cup tomatoes, sliced

½ cup Hearts of Palm, sliced

¼ cup feta, diced

2 Tbsps fresh basil

Vinaigrette:

3 Tbsps Olive Oil

1 ½ tsp Balsamic Vinegar

½ tsp Dijon

½ tsp Honey

1 clove garlic, minced

Salt to taste

Place Cavena in a saucepan and cover with cold water about two inches above oats. Add a pinch of salt. Bring to a boil. Reduce the heat and cook for 45 minutes. Drain and run cold water over the oats. Let the oats cool at room temperature.

Mix the ingredients of the vinaigrette. In a large bowl mix the oats, cucumber, tomatoes, Hearts of Palm, feta and fresh basil. Add the vinaigrette and mix well.

Let it marinate in refrigerator for couple hours.

Chocolate Chips Muffins and a visit from the Fairy Hobmother!

2011-10-21T10:01:00.001-07:00

I received a visit from the Fairy Hobmother from Appliances Online and received a really nice gift after leaving a comment on this blog post.

So if you believe in Fairies please leave a comment and maybe she will be visiting you! Also visit this website and have a look at their Leisure CM101FRCP

If you are looking for inspiration to bake this week-end try these Chocolate Chips Muffins. I have been baking these muffins for years and they are still a favorite in my house.

Composed Salad of Greens, Goat Cheese, and Caramelized Pecans - Essential Pépin

2011-10-20T11:30:00.002-07:00

I love trying new recipe in my kitchen. Thomas Allen & Son Ltd is challenging Canadian home chefs and bloggers to cook up their own French meals with recipes from the book. The good thing is that if you prepare and blog one recipe from the menu you could receive a copy of Essential Pépin and your name will be entered to win a KitchenAid Artisan Series Stand Mixer from KitchenAid Canada. Imagine all those baking goods that you will prepare for the upcoming Holidays.

For this contest I decided to try the Composed Salad of Greens, Goat cheese and Caramelized Pecans. The pecans are nice, sweet and crunchy. I would eat them on their own and serve them to guests as a snack. This salad has a nice texture and I always like to add fruits for a sweet taste to my salads. This one suggest apples but pear would work great as well. The goat cheese adds a creamy texture to the salad.

You can read about this contest on Facebook.

About the Book:
In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavour, avoiding complicated techniques. Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favourite recipes from the thousands he has created, streamlining them even further.

They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.

Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East. This truly is the essential Pépin.

Chicken with White Wine, Mushrooms and Tarragon

2011-10-16T13:01:00.001-07:00

It's that time of the year to start using the Crock Pot. I like to have a meal ready when my son come's back from the arena. This recipe takes a bit of time to prepare but it is worth the efforts. If you work I would not prepare this recipe during the week. This recipe uses white wine and I have read that you should use a good wine that will like to drink with your meal. If you don't drink wine I would substitute the wine for chicken broth. For garnish it is suggested to serve with fresh Tarragon. Some of you may not like Tarragon which has a gentle combination of licorice and basil taste. Just leave it out. I find that it complements well the dish with the earthy mushroom sauce. This meal can be prepare one day ahead. The flavors will develop overnight.

Chicken with White Wine, Mushrooms & Tarragon

6 (12 on) bone-in, skin-on chicken breasts

¼ cup vegetable oil

1 ¼ pounds cremini mushrooms

2 onions, minced

4 garlic cloves, minced

¼ cup all-purpose flour

¾ cup dry white wine

1 cup chicken broth

1 pound carrots, cubed

2 tbsps soy sauce

2 bay leaves

½ cup heavy cream

¼ cup fresh tarragon, minced

Salt and pepper to taste

1. Dry chicken with paper towels and season with salt and pepper. Heat 1 tbsp oil in a skillet, brown chicken, skin side down about 5 minutes. Let cool in a plate and discard skin.

2. Add 2 tbsps oil in pan. Sauté mushrooms, onions and ¼ tsp salt for about 10-15 minutes until mushrooms are dry and browned.

3. Stir in garlic and cook for 30 secondes. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

4. Add in slow cooker the broth, carrots, soy sauce and bay leaves. Mix well. Add chicken and cover well with sauce.

5. Cover slow cooker and cook on low for 4 to 6 hours until chicken is tender.

6. Transfer chicken to a serving platter. Tent with aluminum foil. Stir the cream in slow cooker and turn to high. Let it warm for 5 minutes.

7. Serve chicken over a bed of rice with the mushroom sauce and fresh tarragon.

C.I.

Apple Spice Cake with Warm Caramel Sauce

2011-10-06T21:09:00.000-07:00

It's Thanksgiving week-end in Canada. My parents are coming tomorrow to spend couple days with us. They are bringing Dinner with them. That is so nice. Saturday Night I will be going to Cirque du Soleil Michael Jackson The Immortal World Tour with my three children. Can't wait to see that show.

Every Fall I crave desserts with spices. This Apple Spice Cake is served with a warm Caramel Sauce. Delicious!

Happy Thanksgiving!

Recipe:
Apple Spice Cake with Warm Caramel Sauce

Guess Post from More than Burnt Toast - Winemakers Cake

2011-09-26T21:17:00.001-07:00

I have invited Val from More than Burnt Toast to write a guess post. We virtually met, years ago, when we started blogging. I was living in BC and was looking for other blogs from the province. More than Burnt Toast is the first one that I discovered. Over the years we worked on different projects together, we talked over the phone and we finally met in Toronto this summer. Val writes really well and she is always sharing great recipes and stories with us. We also share the same passion for discovering new cultures and travelling. Couple years ago she attended a cooking school on a small island in the Agean Sea off the coast of Greece. Something I would love to do some day. Today Val is sharing with us a delicious Winemakers Cake. Here is what Val is saying about it:

When sick, or tired, or far from home, everyone seems to yearn for the gastronomic equivalent of a warm sweater, a kiss on the forehead, or a favourite blanket. Comfort foods nourish the soul as well as our bodies. Just like the pending season your senses can be awakened with anything from a caramelized squash soup to a large bowl of comfortable macaroni and cheese. It is not uncommon for my home to be filled with warm, fragrant and earthy aromas of a slow cooked roast or bubbling crock pot.

On a recent trip I was excited to find that Coronation grapes had returned to the market. When Helene asked me be a guest at La Cuisine d'Helene it hit me!I would forget about these types of comfort foods and make a seasonal Winemakers Cake which would be the perfect recipe for the marriage of our two blogs. The fall grape harvest is in the air and the wonderfully aromatic violet-blue Coronation grapes are market ready both here in the Okanagan Valley as well as in the Niagara region of Ontario. Patricia Wells makes a version of this cake and recommends using Zinfandel, Cornith, or Cabernet grapes, as well as Grenache, Syrah, or Morvedre, leaving in their seeds for a "rustic crunch." But it is the sweet, incredibly intense Coronation grapes that make this cake what it is and while it may be traditional to use wine grapes, I don't think I would appreciate that bit of roughage from the seeds here.

They might have a fancy sounding name, but Sovereign Coronation grapes are now the most commonly planted variety of seedless table grapes in southern Ontario and British Columbia. A descendant of the deep-blue Concord, they have their ancestor's characteristic sweet-and-sour taste that bursts in the mouth. Virtually seedless with a deep, vibrant purple colour, these are not your average table grapes!! The fact that Helene and I have both lived in British Columbia and Ontario makes this the perfect recipe to bake for a guest appearance over at Helene's blog. Helene and I first became friends when she lived in the Cowichan Valley on Vancouver Island. Despite our best intentions we never met until I visited Ontario this summer and had dinner with many other local area bloggers at Ruby Watchco in Toronto.

For many years my positive results for baking cakes came from a box so why would I choose a cake to highlight? My first attempt at making a cake from scratch was a flop and, right then and there, I swore off baking. Gradually over the years I eased my way back into baking slowly attempting more complex desserts for special occasions and reintroducing baked goods back into my life. I am happy to say I have had some great successes. The key to success is patience and a little knowledge. Baking is a precise science and cannot be approached like a bull in a china shop.

There are two components that take this cake over the top for me, Coronation grapes and olive oil. I have an obsession with creating cakes made of olive oil in the Mediterranean tradition. Butter usually takes centre stage in baking when thinking of some of my favourites like butter tarts, buttery cream frosting and shortbread cookies. But there is something that draws me back time and time again to olive oil. In warm-weather Mediterranean countries where olives grow, and where butter spoils quickly, sweets are more likely to be made with age-old olive oil. In Italy, bakers add olive oil to everything from biscotti to apple cakes. In Spain and Morocco, the zesty character of orange semolina cake is enhanced with fruity-flavoured olive oil. The tender, crumbly Greek cookies kourambiedes, too, are made with olive oil. Oil will tenderize your cake batter and help keep it moist. So it is often used in fruity, dense quick breads and muffins that are leavened with baking powder and baking soda. The trick is keeping mixing to a minimum to prevent developing tough strands of gluten.

When you have too many Coronation grapes for words freeze them!!! Freezing Coronation grapes is simple. Wash, dry and pack in airtight containers and freeze stems and all. No sugar is required because the natural high sugar and acid level in British Columbia Coronation Grapes act as a natural preservative. Your kids and teething babies can eat them as a snack right from the freezer. Frozen grapes can replace fresh grapes in every recipe as they retain their intense colour and flavour and hold their shape when thawed.

This weekend was the beginning of the annual Okanagan Fall Wine Festival. This celebration of the harvest is a perfect marriage of wine and culinary tourism and the perfect time to celebrate the harvest. Fall is the perfect time in the Okanagan to watch the grapes ripen in the sun and indulge yourself. Hot, dry weather, sheltering mountains and rich soil blend to create one of North America's most productive wine regions next to the Niagara region in Ontario where they are also celebrating. The picturesque backdrop to many of these wineries is worth the visit alone with lush vineyards and soaring views. Some wineries are open year-round for tours and tastings, however, most wine-related activities occur spring through fall.

During the festival you can experience vineyard tours, lunches, dinners, events and the fall wine harvest at over 100 wineries in the valley. For the next 10 days guests and locals enjoy their choice of over 165 events throughout the valley which are focused on wine, food, education and the arts in one of North America's most spectacular settings. Ontario where Helene lives also has a wine festival in the Niagara region.

The original recipe for this Winemakers's cake is by Rolando Beramendi at Italy's fine Tuscan estate Capezzana, where this intriguing not-too-sweet cake appeared frequently at the table during the fall harvest. Note that the cake is prepared with half butter and half olive oil, producing an unusually light and moist cake. It should be served slightly warm or at room temperature with a touch of whipped cream and of course a glass of wine!

**Winemaker's Grape Cake**

1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup plus 2 tablespoons sugar
4 tablespoons (1/4 cup) unsalted butter, melted
4 tablespoons (1/4 cup) extra-virgin olive oil
2 large eggs
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon vanilla extract
1 cup Beaumes-de-Venise or other Muscat wine
1 1/2 cups red seedless grapes
1 tablespoon butter
2 tablespoons sugar
Icing sugar for garnish (optional)

1. Preheat oven to 400°F. Brush 9-inch-diameter springform pan with olive oil. Line bottom of pan with parchment; brush parchment with olive oil.

2. Sift flour and next 3 ingredients into bowl. Whisk 3/4 cup sugar, butter and olive oil in large bowl until smooth. Whisk in eggs, both peels and vanilla. Add flour mixture alternately with wine in 3 additions each, whisking just until smooth after each addition. Transfer batter to prepared pan; smooth top. Sprinkle grapes over batter.

3. Bake cake until top is set, about 20 minutes. Dot top of cake with 1 tablespoon butter; sprinkle 2 tablespoons sugar over. Bake until golden and tester inserted into center comes out clean, about 20 minutes longer. Cool in pan on rack 20 minutes. Release pan sides. Sprinkle with icing sugar if desired. Serve slightly warm or at room temperature.
Serves 8 - 10

Zucchini Spice Bread

2011-09-12T07:08:00.001-07:00

We have colder days in Ottawa which means it's time to get back in the kitchen and bake. With zucchinis in season I baked this delicious Zucchini Spice Bread.

Elizabeth of Guilty Kitchen has a beautiful blog and she lives on Vancouver Island. She had invited me to guest post. Please head over to her site to read all about my Zucchini Spice Bread.

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The 7 Link Project

2011-09-08T14:25:00.002-07:00

I was flattered to have been nominated by David of Frenchie and the Yankee for the 7 Link Project. David is from France and has moved to the States in 1999. I drooled over his pictures and love reading about his trips. On his blog he shares his passion for entertaining, cooking, traveling and photography.

My most Beautiful post:

I chose the post Back in Canada because it closed a chapter in our life and open a new one. After being with the military for 22 yrs my husband retired in 2008. In April 2010 we sold our house in Comox, BC and travelled for 2 1/2 months in our travel trailer across the States. It was an amazing trip that we want to do again someday.

After all these years living away from family and friends we decided to buy a house in Ottawa, ON to be close to my two oldest kids. We missed them so much when we were living away. Since then we had spent quality time with them, traveled with them, went to shows, restaurants and there is so much more to come. Family is the most important thing for me.

My most Popular post:

To this day this is my Most Popular Blog Post. I get hits everyday for this recipe of Banana & Chocolate Chips Muffins that was written in French. It was published in 2006 when I started this blog. You can see by the picture that, at the time, I did not style my photos. I would prepare a recipe and just snap a picture for my blog. I was excited to start sharing recipes with my friends and family and styling was not at the top of my priorities.

My most Controversial post:
I could not find one.

My most Helpful post:

I was surprised to receive many emails about this French Onion Soup. I especially like to make this soup in the winter when it is snowing outside. It is also the perfect comfort food after a day skiing. The good thing about this soup is that you get to finish the bottle of wine during the meal.

A post whose Success surprised me:

I made this delicious Nutella Swirl Pound Cake from Food and Wine Magazine, after seeing the recipe on one of my favorite blog More Than Burnt Toast. I received 104 comments and 417 views on Flick.

A post I feel didn’t get the attention it deserved:

These Parisian Fruit Tarts are so good, I thought I would get more attention for this blog post. Can't wait to make this recipe again. The recipe is from The Modern Baker and surely does not disappoint.

The post I am most Proud of:

This is not an easy one to answer. When you are a foodie and passionate about food you are proud of everything that you share with your readers. Food bloggers take pride in their work. We invest a lot of time testing recipes, taking pictures, writing posts.

I finally have chosen posts with pictures that my sons took. I am so proud of them.

This picture on the post of Grilled Pepper Poppers was taken by my son Mathieu. He was 15 yrs old and was looking at me taking pictures of those poppers. He said: mom give me the camera and I will take the pictures for your blog. I received lot's of compliment of the picture that I posted on twitter and also received 191 views on Flick. I was so proud of my son.

Another post that I really like is about our Cruise to Alaska. My son Maxime took this beautiful picture of Emerald Lake, Yukon.

Here are 5 people I nominate to carry on the 7 Link Project on their blogs. They are true inspiration.

1- Passionate About Baking

2- More Than Burnt Toast

3- Cinnamon Spice and Everything Nice

4- Nest

5- Notes from the Cookie Jar

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Black Beans & Quinoa Salad - Gluten Free

2011-09-03T10:31:00.000-07:00

It's a busy long week-end for us. Hockey has started again and my son is referring games every night. And Tuesday school starts. He is graduating this year. I don't know where the time went.

Not to far from my home there is a Farmer's Stand. They have a nice variety of vegetables and fruits at a really good price. I try to go once a week. At the end of the week I like to finish eating the vegetables that are in the fridge before buying new ones. So this salad was born. I call this salad, throw everything in a bowl and mix. When using red onions in a salad I like to marinate them for at least 30 minutes in red wine vinegar. I slice the onion along the grain to help soften them. Once they are marinated I drain them and prepare my vinaigrette in the same bowl. Another important component in this salad is the amazing grain quinoa. It is gluten-free, high in fiber and a complete protein. Due to quinoa being a complete protein, it is an excellent food choice for the gluten-free vegan. It is important to rinse the quinoa until the saponins are removed. To cook the quinoa add one part of quinoa to two parts of liquid in a saucepan. Bring to boil, cover and reduce to a simmer. It will take approximately 15 minutes to cook. I like to prepare the quinoa the day before and let it cool in the fridge overnight. You can replace the quinoa with rice, orzo or couscous for this salad.

Black Beans & Quinoa Salad

Vinaigrette:
1 Tbsp fresh lime juice
3 Tbsp Olive Oil
1/2 tsp honey
salt and pepper to taste
1 clove garlic

Salad:
2 Tbsps red onion, sliced
1 Tbsp red wine vinegar
1/4 cup quinoa, cooked
1/2 cup black beans
1/2 cup cucumber diced
1/2 cup zucchini diced
1/4 cup feta, diced
2 green onions chopped
1/4 cup celery, diced
1/4 cup cilantro, chopped

Marinate the red onions in the red wine vinegar for at least 30 minutes. Drain.

Mix the ingredients of the vinaigrette in a large bowl. Add the remaining ingredients. Mix well. Best if you let marinate at room temperature for 30 minutes.

Makes two small salads.

Nathalie's Melt-in-Your Mouth Chocolate Cake

2011-08-30T08:53:00.001-07:00

We were invited for Dinner at my sister's place, in Montreal, during our vacation in August. She served this Trish Deseine dessert from her Chocolate cookbook. If you don't have this cookbook I strongly suggest buying it. The pictures are mouthwatering. Another recipe that is worth buying the book alone is Jean-Francois's Stuck Cake.

This Nathalie's Melt-in-Your Mouth Chocolate Cake has only five ingredients, one bowl, and baked in 22 minutes. That simple. You can serve it with fresh fruits, whipped cream or decorate it with powdered sugar. Trish Deseine suggest that you bake it the day before or the morning for the evening. I did bake it about four hours before serving it and it was delicious. The center of the cake is still gooey. It is important to use the best-quality dark chocolate that you can find for this cake.

Trish Deseine demontrates how to make this cake on You Tube

Recipe