A little relish - Montréal (numéro deux)

a lit tle relish{ 1 }

{ numéro deux }

relisha little

montréal


as some of you know i recently moved to Montréal, so the second issue of a little relish is based in this beautiful city which i fell in love with on my first visit.

Montréal is filled with amazing restaurants and the food and presentation is very inspiring. there is a subtleness and element of class about this city which i love. Food is rustic and warm, encouraging intimate gatherings. it’s a mix of cultures and languages, filled with stylish, creative and artistic individuals and there seems to be a mutual consensus - that they all love living in Montréal.

this issue is a personal encounter of experiences so far. Food sampled, cafes visited to meet new friends, sites i’ve walked by while exploring the neighborhoods and observations of the social scene and gatherings.

i have really enjoyed putting this issue together. i hope it does Montréal justice and inspires others to experience its warmth and beauty.

enjoy the holiday season and bon appétit!

x chantelle

created by Chantelle Grady photography, WordS, StylIng & deSIgn Chantelle Grady

For all enquiries please contact Chantelle at [email protected]

WWW.alIttlerelISh.com

Bonjour!


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62 82


{ 12 - 13 }

a vIeW of montréalThe neighbourhoods of the city

{ 18 - 27 }

breakfaSt In bedFrom a few favourite boulangeries

{ 30 - 31 }

cookIng claSSHow to make perfect ricotta

{ 32 - 33 }

homemade rIcottawith caramelised peaches

{ 34 - 35 }

homemade rIcottawith roasted tomatoes

{ 36 - 39 }

mornIng coffeeFour favourite cof fee spots

{ 40 - 55 }

farmer’S marketMarchés publics de Montréal

{ 56 - 57 }

from the jarCranberry & orange relish

{ 58 - 59 }

french toaStwith cranberry & orange relish

{ 60 - 61 }

muSt tryTen things to enjoy over the holidays

{ 62 - 77 }

benchtop bIteSA few inviting spaces to meet a friend

{ 82 - 87 }

the herb gardenHealthy lunchtime salads

contentS


{ 88 - 89 }

bakIng eSSentIalSThree stylish baking utensils

{ 90 - 91 }

raSpberry & pIStachIo fInancIerSA delicious French small cake

{ 94 - 109 }

When In montréalSampling the icons

{ 110 - 115 }

5 quIck queStIonSA few locals asked about life in the city

{ 118 - 119 }

chocolate cravIngA sample of Montréal’s chocolate

{ 124 - 125 }

a québécoIS claSSIc Poutine!

{ 126 - 141 }

joe beef An institution in the food scene

{ 142 - 147 }

grazIng boardThree easy variations

{ 152 - 167 }

mornIng, noon & nIghtWarming recipes for those lazy days

{ 168 - 171 }

In bloomA few unique f lowers

{ 174 - 187 }

SettIng the SceneStyling ideas for end of year gatherings

{ 192 - 193 }

favourIte placeSA few favourite spots to eat and shop

contentS

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152 174


montréalA view of

Westmount Downtown

Little BurgundySt. Henri

Outremont

Parc du Mont-Royal


P lateau Mont-Royal

Petite Italie

Le Vieux-Port

Mile End

St. Lawrence River

Parc du Mont-Royal

Le Village


breakfaSt In bedThe best part about weekends? Sleep-ins and breakfast in bed! Here are some delicious things from a few favourite boulangeries.


( 351 Rue Saint -Paul Ouest )Olive + Gourmando


( 4354 Rue de Brébeuf ) Boulangerie Mr Pinchot


( Various locations & sellers throughout Montréal )Première Moisson


cookIng claSSBuying ricotta is easy, but there’s something comforting about homemade. Here are a few simple steps on how to make perfect ricotta.

rIcotta • 8 cups whole milk • 2 cups buttermilk

What you WIll need • Large pot • Wooden spoon • Strainer • 3 layers of cheesecloth, rinsed • A bowl

to Serve • 2 tbsp cream • Sea salt

Step one Combine milks in a large pot and bring to a boil, stirring occasionally. after 10 - 15 minutes the milk will begin to curdle. stop stirring, but occasionally scrape the bottom to release curds. When you start to see the curds separate from the whey, remove from the heat.

Step tWo line a strainer with the layers of cheesecloth and place over a bowl. Carefully pour or spoon the contents from the pot into the cheesecloth allowing the liquid to drain into the bowl.

Step three Gather the cheesecloth around the curds and gently squeeze to extract any remaining liquid. allow to sit in strainer for 2 hours to drain.

to Serve Use as is, or for a creamy ricotta add cream and a pinch of salt and gently stir through. serve with desired accompaniment.

~ Makes about 2 cups


What is ricotta?traditionally ricotta is

made from the by-product (whey) leftover from

cheesemaking. But it can be made using cow’s milk. Whole milk is best and will

result in more curds.


Sweet...


homemade rIcotta WIth caramelISed peacheS

caramelISed peacheS • 1 tbsp butter • 1 peach, stoned, cut into 8 wedges • 1 tbsp brown sugar

to Serve • 1 cup homemade ricotta with cream added (page 30) • Ciabatta bread, toasted

Step one heat a non-stock frying pan over medium to high heat.

Step tWo add the butter, peaches and sugar and cook for 3 - 4 minutes turning occasionally so all sides caramelise.

to Serve Place homemade ricotta on a serving board, top with peaches and drizzle with a little sauce from the pan. serve with toasted ciabatta.

~ Serves 2


homemade rIcotta WIth SloW roaSted tomatoeS

SloW roaSted tomatoeS • 3 plum tomatoes, halved • 3 tbsp olive oil • 4 cloves garlic, skin left on • 1 tbsp balsamic vinegar • 2 tbsp brown sugar • Sea salt and cracked black pepper • 1 tbsp herbes de provence

to Serve • 1 cup homemade ricotta with cream added (page 30) • Ciabatta bread, toasted

Step one Preheat oven to 180˚C. line a baking tray with baking paper and drizzle with olive oil.

Step tWo Place tomatoes on tray and toss to coat with the olive oil. Once coated evenly, turn them all so the cut side is facing up. arrange the garlic cloves around the tomatoes. Drizzle tomatoes with balsamic. sprinkle with brown sugar, season with sea salt, black pepper and mixed herbs.

Step three Bake in oven for 2 - 2 1/2 hours or until tomatoes are a rich red and half their size. remove from oven and allow to cool slightly before serving.

to Serve Place homemade ricotta on a serving board, top with tomatoes, drizzle with a little oil from the tray and season with sea salt and cracked black pepper. serve with toasted ciabatta.

~ Serves 2


...or savoury


mornIng coffeeFour favourite cof fee spots around the city


Where?(Clockwise from top right)

Café Névé 151 rue rachel est

Olive + Gourmando 351 rue saint-Paul Ouest

Café saint henri 3624 rue Notre-Dame Ouest

Pikolo espresso Bar 3418 avenue du Parc


P ikolo Espresso Bar


farmer’S marketMarchés publics de Montréal

When I first visited Montréal I couldn’t believe that there were four markets in the city open every day of the week. each one has its own charm and unbelievably fresh selection of produce that looks like it was picked fresh off the farm.

Marché atwater and Jean-talon are the larger of the four selling a huge selection of fresh fruits and vegetables as well as cheese, meat, fish, dry goods, plants and flowers, and unbelievable pastries. i could happily visit the market just for a coffee and pastry from Première Moisson. their tarts and old-fashioned pies are a work of art and almost too pretty to slice up. the bread selection is very impressive as well. Visiting the markets on a weekend they are bustling with people stopping in for a bite and doing their groceries. and i love that even after a lazy sleep in, there will still be plenty of produce and delicious things to eat well into the afternoon.

Check them out: www.marchespublics-mtl.com


from the jarCranberry & orange relish

relISh • 250g fresh cranberries • 1/2 cup caster sugar • 1/8 cup water • 3 wide strips orange zest • 1/2 cup fresh orange juice • 1 cinnamon stick

Step one in a heavy based pot, bring all ingredients to a boil, stirring until sugar dissolves.

Step tWo reduce heat and simmer for 20 minutes or until slightly thickened.

Step three remove from heat and allow to cool to room temperature. remove the cinnamon stick and orange zest and spoon into a sterilised jar.

~ Makes 1 medium sized jar


french toaSt WIth cranberry & orange relISh

french toaSt • 8 - 10 thick slices day-old country bread • 4 eggs • 1/2 cup milk • 1/4 cup pouring cream • 1 tsp vanilla extract • 3 tbsp caster sugar • 1 tsp ground cinnamon • 1/4 tsp salt • 20g butter

to Serve • 1 cup cranberry & orange relish (page 57) • Maple syrup • Icing sugar

Step one Whisk eggs, milk, cream, vanilla, sugar, cinnamon and salt together in a shallow bowl.

Step tWo

heat butter in a large frying pan over medium heat. 2 slices at a time, dip bread into the egg mixture so both sides are coated but not soggy. Place on pan and cook both sides until golden, about 2 - 3 minutes per side. remove and keep warm. repeat with remaining slices.

to Serve stack 2 - 3 slices on each plate. spoon cranberry & orange relish over the top, drizzle with maple syrup and sprinkle with icing sugar.

~ Serves 4


muSt tryTen things to enjoy over the holidays

la nougaterIe quebec Soft nougat - Honey & almonds

leS glaceurS Orange nonpareils

galerIe au chocolat Fair Trade cinnamon

premIère moISSon Gourmet nuts - Apples & cinnamon

olIve + gourmando Apricot jam

champ’S Orange flavoured mustard

canadIan pure Maple syrup

herbeS de provence

kuSmI tea parIS Troïka - Earl Grey, orange & mandarin

leS delIceS de l’Île d’orléanS Goose rillettes with sea buckthorn

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benchtop bIteSThree very warm and inviting spaces to meet a friend

i think anybody who visits Montréal could agree that the city really is filled with some of the most amazing food. You could happily eat out at a different cafe or restaurant every day of the week for a year. three of my favourites so far that all share the similarity of being warm and inviting with delicious food are Olive + Gourmando, Café Byblos and Café Névé.

Olive + Gourmando is a local favourite and tourist must visit destination. the food is wholesome, fresh and the pastries covering the front counter are very (very) hard to resist. Most days of the week there is a queue out the door and this corner cafe has been known to attract a few celebs.

Byblos le Petit Café is another warm and inviting space, but much quieter and a bit of a hidden gem. they serve Persian food and the feta omelette accompanied by a selection of breads and jams is really light and delicious. large glass windows lined with plants, and timber floorboards and furniture really make it a comfortable space to read a book or meet a friend.

Café Névé - i love! this tiny cafe on rue rachel in the Plateau makes a very good coffee and the best cookies and muffins I’ve ever eaten. It’s perfect if you’re after a quiet breakfast or meeting a friend, and a place we always seem to pull into to grab a coffee and sweet on a road trip out of town.

Olive + Gourmando: 351 rue saint-Paul Ouest Check them out: www.oliveetgourmando.com

Byblos le Petit Café: 1499 avenue laurier est

Café Névé: 151 rue rachel est Check them out: www.cafeneve.com


Byblos Le Petit Café


the herb gardenWith a selection of herbs at your fingertips it’s easy to

put together a healthy and delicious lunchtime salad


quInoa Salad WIth WalnutS, roaSt beetroot & herbS

roaSt beetroot • 1 bunch baby beets, trimmed & scrubbed • 2 tbsp olive oil • Sea salt and cracked black pepper

WalnutS • 1/2 cup walnuts • 1 1/2 tbsp icing sugar, sifted • Olive oil for shallow frying • Pinch ground cayenne pepper

dreSSIng • 2 tbsp olive oil • 2 tsp balsamic vinegar • 1 tsp honey • Sea salt and cracked black pepper

Salad • 2 cups quinoa, cooked as per instructions • 1/2 cup f lat leaf parsley, roughly chopped • 1/4 cup dil l, roughly chopped plus extra to garnish • 1/2 red onion, sliced thinly • 2 cups arugula leaves • 150g goat’s cheese

Step one Preheat oven to 200˚C. line a baking tray with baking paper and drizzle with olive oil. Cut baby beets in half, place on baking tray and toss to coat. season with salt and pepper. Bake in oven for 30 minutes or until cooked. set aside.

Step tWo to make walnuts, boil a little water in a pan and cook walnuts for 5 minutes. Drain and pat dry with paper towel. toss walnuts in icing sugar. in the pan heat some oil over medium heat and shallow fry walnuts until golden. Drain on paper towel and allow to cool. sprinkle with cayenne pepper.

Step three to make dressing, whisk ingredients to combine.

Step four Place quinoa, parsley, dill, red onion and arugula in a large bowl. add the beetroot and walnuts. Drizzle with dressing and toss to combine.

to Serve spoon onto a serving plate and crumble goat’s cheese over top. Garnish with dill.

~ Serves 4


orecchIette Salad WIth grIlled vegetableS & herbS

Salad • 400g orecchiette pasta • 1/3 cup pine nuts • 1 zucchini, halved lengthways and sliced • 1 small sweet potato, peeled, halved and sliced • 1 cup mixed cherry tomatoes, halved • 1/2 cup flat leaf parsley, roughly chopped, plus extra to garnish • 1/4 cup basil, roughly chopped • Sea salt and cracked black pepper • 2 tbsp olive oil • 1 tbsp lemon juice • 150g ricotta, crumbled

Step one Cook pasta in boiling water until al dente. remove, drain, drizzle with olive oil and gently toss to combine. set aside.

Step tWo in a small frying pan, toast the pine nuts over high heat until golden. remove and set aside.

Step three On a BBQ or grill pan, grill the zucchini and sweet potato until charred on both sides and sweet potato is cooked through. remove and transfer to a large bowl.

Step four add the tomatoes, parsley, basil, pine nuts and pasta to the bowl. season with salt and pepper, drizzle with oil and add the lemon juice. add the ricotta and toss to combine.

to Serve spoon onto a serving plate and garnish with parsley.

~ Serves 4


located on avenue laurier Ouest is les touilleurs, a kitchenware store housing some of the most stylish kitchen essentials and also offering workshops given by some of the best chefs in Montréal. here are a few pieces needed to make the perfect dessert and guaranteed to look good sitting in your kitchen.

les touilleurs: 152 avenue laurier Ouest Check them out: www.lestouilleurs.com

bakIng eSSentIalSA few very stylish and necessary baking utensils


raSpberry & pIStachIo fInancIerS

fInancIerS • 225g unsalted butter • 3/4 cup almond meal • 3/4 cup plain flour, sifted • 2 1/4 cups icing sugar, sifted • 8 eggwhites • 80g pistachios, skins removed • 20g pistachios, skins removed, roughly chopped • Handful of fresh raspberries

to Serve • Icing sugar

Step one Preheat oven to 200˚C. Grease and line 4 10cm round cake tins.

Step tWo Melt the butter in a pan over low heat until the milk solids sink to the bottom and begin to brown (process is called beurre noisette). strain the golden liquid into a bowl and discard the solid.

Step three in a bowl, combine the almond meal, f lour and icing sugar. set aside. in a food processor, grind 80g pistachios until fine and combine with the flour mixture. transfer to a heavy based saucepan.

Step four Whisk the eggwhites until frothy. Add eggwhites to the saucepan and whisk over a low heat until just warm. remove from heat and add the butter while whisking, until all ingredients are combined.

Step fIve Divide the batter between the prepared tins, push 3 raspberries into the batter and top with the chopped pistachios. Bake for 20 minutes or until golden and bounce back when gently touched.

to Serve Dust with icing sugar

~ Makes 4


What are Financiers?small, light and moist French cakes with an almond meal

and beurre noisette (hazelnut butter) base. Beurre noisette

adds a delicate nutty f lavour to the cake. traditionally the cakes were made in rectangle molds, resembling a bar of gold giving

them the name “financier”.


When In montréalIt’s worth standing in line to sample these famous icons

every city has its ‘food to be sampled’ and for Montréal it’s smoked meat, poutine, Orange Julep and bagels. schwartz’s is world famous, serving up f lavourful smoked meat with a big pickle on the side. although open to personal preference, Patati Patata is my favourite place to go for poutine loaded with cheese curds and topped with a peppery sauce. Gibeau Orange Julep makes the perfect roadside stop for their refreshing creamy and famous Orange Julep drink. and for freshly baked bagels hot from the oven head to st-Viateur Bagel or Fairmont Bagel and wander through the Plateau with one in hand.

schwartz’s: 3895 Boulevard saint-laurent Check them out: www.schwartzsdeli.com

Patati Patata: 4177 Boulevard saint-laurent

Gibeau Orange Julep: 7700 Boulevard Décarie Check them out: www.orangejulep.com

st-Viateur Bagel: 263 rue saint Viateur Ouest, and other locations Check them out: www.stviateurbagel.com

Fairmount Bagel: 74 avenue Fairmount Ouest Check them out: www.fairmountbagel.com


5 queStIonSA few Montréal bloggers were asked about life in the city


What do you love about montréal?

I’ve said this many times: there’s an intangible magic about this city that is very difficult to pin-point, much less put into words. I think that a unique history, infinite creative energy and a celebration of individuality play a big role in making this city so special. having a ton of incredible restaurants doesn’t hurt either.

What IS your Idea of a perfect Saturday mornIng In montréal?

Waking up early and heading off to Jean-Talon Market for a coffee and some fresh pastry. i love walking around to see what produce are in season and chatting with the friendly vendors. By the time my coffee’s done, i’m usually ready to bring my market goods home to cook for the rest of the afternoon.

do you have a favourIte area of montréal, and What about It do you lIke?

although i no longer live in Mile-end, i am still enchanted by it. the 24 hour bagel shops, the leonard Cohen-like types sitting outside the classic espresso bars, the colourful row houses and the vintage shops - there’s something so mellow about this part of town. it really inspires you to slow down your pace and take it all in.

beSt place to Stop for a coffee/tea and afternoon treat?

Café ellefsen just opened around the corner from us and they are one of my new favorites. this scandinavian café boasts a beautiful décor, interesting characters and amazing fresh food.

If a vISItor only had one day In montréal What Would you SuggeSt they do?

i would recommend renting a bike and seeing where the endless bike trails take you! it’s the best way to see the city if you have very little time. if it’s winter, then stick to the Old Port because it’s too romantic at this time of year to pass up.

Visit Marie-eve’s blog - www.lakejane.com

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Marie-Eve BestMarie-eve, creator of well known blog Lake Jane made the move to Montréal from Ottawa 12 years ago. Currently a copywriter for agency Cloudraker and mum to be, she now calls Montréal home.



We love that you can be who you are in Montréal. There’s a place for everyone at the table. Montréal is all about different points of view, it’s what makes us such a creative and colourful place. We love that people here are more concerned with individualism and the quality of day-to-day life than they are with status and power. We love how at dinner parties, the conversation becomes fluently bilingual after everyone’s had two glasses of wine.


Breakfast in a quiet place that gives you sunlight and a view of real life: people waiting for the bus, walking home from late parties, getting groceries, walking dogs. then collecting dinner ingredients at specialty stores in the neighbourhood. then probably a nap.


For many people, including us, the Jean-talon market is the heart of the city. it’s the largest open-air market in North America. We love the passion and pride of the place, how it celebrates every season. On the weekends it’s like a trading floor during a stock rally – jostling and exuberant. We love to go on Friday afternoons when it’s quiet, and experience the market as a kind of private feast. it’s a place where it’s impossible not to be happy.


hard choice. there’s a little espresso bar on avenue Parc near sherbrooke called Pikolo, which we recommend because it’s flanked by two other fantastic places – a paper shop called Nota Bene, and the Pullman wine bar, which makes the city’s best grilled cheese sandwiches. if you’re looking for full-fat decadence, the kouign amann at the Kouign amann bakery on Mont-royal is the richest pastry you’ll ever taste in your life. there’s also Olive and Gourmando in the Old Port – people call ahead to reserve corner pieces of their brownies.

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David & RobCreators of blog The Dog’s Breakfast, David and rob have worked together for 7 years. their blog is “loosely based on their experiences in what they call the saturday night test kitchen, where they love to try new recipes and experiment with new ingredients. sometimes it’s a success and other times it‘s a dog’s breakfast!”. i’m sure we can all relate!



start up north by Fairmount, walk south down st-Denis or st-laurent in the morning, while people are opening up shop and the city is just starting to buzz. st-Denis is full of boutiques and cafés, jewelers and couturiers, it’s glamorous, with a strong French flavour. st-laurent has more of an authentic grit, and presents the full kaleidoscope of cultures and attitudes that characterize the city. Both streets will land you in the Old Port just in time for lunch. in the afternoon, walk up the “the Mountain” to the lookout. it’s Montréal’s Central Park, and is especially full of life on sundays.

Visit David and rob’s blog - www.the-dogs-breakfast.com

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Valérie Lacasse


Valérie lacasse, friend and creator of blog Une vraie fille was born in Montréal and lives in a 3 level terrace house with her family. Passionate about languages she is currently studying spanish which can be added to her ability to speak english as well as her mother tongue of French. Jealous!


its diversity, festivals, laid back lifestyle and the different neighborhoods. i love that if you feel like eating Mexican, lebanese, or Japanese, you can. i like that there are four universities that bring students from abroad. i also really enjoy spring when everybody is smiling and so happy to be out after a long and cold winter. truly the best time to be in Montréal.


A very simple one. Waking up not too early nor too late, having coffee while reading the newspaper and blogs, and going out for breakfast. i like to go to Café souvenir on Bernard street or Coin G near Jean-talon market or Byblos on laurier or... well i could go on and on! i’m pretty sure it’s safe to say that in Montréal you can try a new place for brunch every weekend.


i have so many! i really like my neighborhood, somewhere between hochelaga-Maisonneuve and Centre-sud, on the east side of Montréal. this is where i was born and raised. each year it gets better with new restaurants and coffee shops opening up. i also like that there are still secret spots around here. Jean-talon market is nice to walk around and listen to the sound of people speaking italian and spanish. Of course, Mile end, Outremont and Plateau-Mont-royal are also interesting because of their boutiques, restaurants and gorgeous houses.


Chez José on Duluth street - a really small and colorful restaurant. i love their chicken salad and big juices. Cocoa locale on Park avenue - a tiny place where yummy cupcakes, cakes and cookies are made with love. Café Névé - a classic, their coffee is probably the best in town. De farine et d’eau fraîche on amherst street, in the Village - a very feminine look with a selection of delicious pastries. and you can see what’s happening in the kitchen!


i’d tell that visitor to walk! Or to take a Bixi. the Old Port, la Petite italie, atwater market, Mont-royal mountain, downtown, Notre-Dame and sainte-hélène islands, Plateau Mont-royal and Mile end should be on his list. On the way, there’ll be plenty of places to choose from to eat, drink and relax. But it’ll probably take more than one day...

Valérie’s blog - www.unevraiefille.wordpress.com

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chocolate cravIngScattered throughout Montréal are some very good chocolate boutiques. Here are a few to visit if in the mood for something sweet.

Les Chocolats de Chloé ( 546 Rue Duluth Est )


Suite 88 Chocolatier ( 3957 Rue Saint-Denis +1225 Boulevard de Maisonneuve Ouest )

Chocobel ( 374 Rue de Castelnau Est )


Montréal Alouettes( Percival Molson Memorial Stadium)


a québécoIS claSSIc: poutIne!

Sauce • 2 cups chicken stock • 1 tsp whole green peppercorns • 30g butter • 1 1/2 tbsp plain f lour • Sea salt

frIeS • 1 litre vegetable oil • 4 large russet potatoes, peeled & cut into lengths

to Serve • 3/4 cup fresh cheddar cheese curds • Sea salt

Step one Place stock in a saucepan and bring to a boil. In a mortar & pestle, grind green peppercorns into a fine powder. in a small pan, combine the butter, flour and pepper powder and mix with a wooden spoon to create a pale roux. Whisk the roux into the stock and simmer for 30 - 40 minutes, skimming the surface occasionally. strain the sauce through a sieve. season with salt.

Step tWo

heat vegetable oil in a large pot and when really hot carefully place 1/3 of the fries into the oil. let bubble way until golden. remove and drain on paper towel. repeat with remaining fries. allow oil to heat up again and repeat process to double fry, making them really crisp.

to Serve Place the fries on a board. top with cheese curds and spoon over hot sauce. allow to sit for 5 minutes or until cheese curds melt slightly. sprinkle with sea salt.

~ Serves 2


joe beefAn institution in the food scene of Montréal

On my first visit to Montréal, liverpool house and Joe Beef were high on my list of restaurants to try. i have since been to both and they each have a cozy and welcoming charm of their own. here i sampled some of the most rustic, wholesome and delicious food I’ve ever eaten. When we ate at Liverpool house it started storming outside, it was a perfect backdrop to accompany the experience and i think it was at that point that i really felt a love for Montréal and could see myself living here.

the owners of Joe Beef and liverpool house have since published a book titled ‘the art of living according to Joe Beef - a cookbook of sorts’ and recently held a book launch at Parisian laundry on rue saint antoine Ouest. tables of food bordered the room with things to sample like mini lobster burgers (a personal favourite), huge blocks of cheese and olives, fresh sushi, sliced meats and small sweets. Within the center was a large selection of wines, cocktails and beers. It was a stylish affair and one to attend for the foodies who were eager to have their book signed.

Joe Beef: 2491 rue Notre-Dame Ouest liverpool house: 2501 rue Notre-Dame Ouest Check them out: www.joebeef.ca


the grazIng boardA grazing board is easy to prepare and can be varied in many ways. Here are a few combinations of what could easily be put together and purchased from a good delicatessen.

Toasted bread


Pâté de foie

Caramelised onions


Camembert drizzled with honey & baked


Toasted bread

Serrano ham


Pork terrine


Cornichons

Toasted bread

Mustard


Tam Tams( Parc du Mont -Royal)


mornIng, noon & nIght

{ mornIng }

maple porrIdgewith grilled apple & almonds

{ noon }

creamy roaSt tomato Soupwith grilled cheese toast

{ afternoon treat }

chunky chocolate cookIeSwith vanilla cinnamon chai

{ nIght }

crISpy pork bellywith caramel & bacon sauce

accompanied by

perfect roaSt potatoeS & port braised cabbage

followed by

Warm bourbon puddIngwith butterscotch sauce

+ an afternoon treat!


maple porrIdge WIth grIlled apple & almondS

porrIdge • 1 cup rolled oats • 2 cups milk • 1 cup water • 3 tbsp maple syrup

grIlled apple & almondS • 1 tbsp butter • 2 tbsp brown sugar • 2 red apples, sliced thinly, seeds removed • 1/2 cup whole raw almonds • 1 tsp water

to Serve • Milk

Step one

in a medium pot, place oats, milk, water and maple syrup and cook over low heat for 8 minutes, stirring occasionally until thickens.

Step tWo heat a large frying pan over high heat. add the butter, sugar and apple slices and grill for 1 minute each side. add almonds and water and cook for a further 1 - 2 minutes or until golden and caramelised.

to Serve spoon into bowls, top with apple slices and almonds, drizzle with syrup from pan and serve with milk.

~ Serves 4

Morning


Noon


creamy roaSt tomato Soup WIth grIlled cheeSe toaSt

roaSt tomato Soup • 10 ripe plum tomatoes, halved lengthwise • 1 bulb garlic, cut in half horizontally • 1 brown onion, peeled, quartered • Handful fresh thyme sprigs • 1/2 cup olive oil • Sea salt & cracked black pepper • 1 tbsp butter • 250ml chicken stock • 1/4 tsp Worcestershire sauce • 100ml heavy cream

grIlled cheeSe toaSt • Loaf ciabatta, sliced • 250g Gruyère cheese, sliced

to Serve • 1/2 cup crème fraiche • Sea salt & cracked black pepper

Step one Preheat oven to 220˚C. Place tomatoes, garlic, onion and thyme in a roasting pan. Drizzle with the olive oil and sprinkle with salt & pepper. Bake for 30 minutes or until tomatoes have collapsed. allow to cool for 15 minutes. Carefully remove skins from tomatoes and squeeze garlic from their skins. Discard skin and thyme sprigs.

Step tWo in a pot, heat butter over medium heat. add tomatoes, onion, garlic, chicken stock and Worcestershire sauce and bring to a boil. simmer for 5 minutes.

Step three remove from heat and puree in a food processor. strain soup back into pot and bring to a simmer. Stir in heavy cream and season with salt & pepper.

Step four Grill ciabatta slices until golden. top one side with Gruyère and grill until cheese is melted and golden, about 2 minutes.

to Serve ladle into bowls, top with a dollop of crème fraiche and season with sea salt and black pepper. serve with grilled cheese toast.

~ Serves 4


chunky chocolate cookIeS WIth vanIlla cInnamon chaI

chunky chocolate cookIeS • 3 1/2 cups plain f lour • 1 tsp baking powder • 1 1/4 cups butter, softened • 1 1/2 cups firmly packed brown sugar • 1 cup caster sugar • 2 eggs, at room temperature • 1 1/2 tsp vanilla extract • 200g dark chocolate, broken into pieces

vanIlla cInnamon chaI • 1 cup water • 1/2 a star anise • 10 whole cloves • 6 whole allspice • 2 sticks cinnamon • 6 whole white peppercorns • 1 cardamom pod • 1 vanilla bean, split & scraped • 4 cups milk • 2 tbsp black tea • Sugar to taste

Step one Preheat oven to 180˚C. line 2 baking trays with baking paper.

Step tWo sift f lour and baking powder into a bowl and stir to combine. in another bowl beat the butter and sugars until light and f luffy. add the flour mixture, eggs and vanilla and beat until just combined. stir through half the chocolate.

Step three With a large spoon, drop 9 dollops of mixture onto baking trays and gently flatten allowing room to spread. Push remaining pieces of chocolate into the top of each circle of dough. Bake for 15 - 20 minutes or until golden and soft in the center. allow to cool slightly.

Step four to make the chai, place the water, spices, vanilla bean and seeds in a pot. Bring to a boil, remove from heat and allow to sit for 15 minutes. add the milk and reheat until it reaches a boil. remove from heat, add the tea and allow to steep for 10 minutes. strain into a tea pot, add sugar to taste and serve warm with cookies.

~ Makes 9 large cookies & 1 pot of chai


Afternoon treat


Night


crISpy pork belly WIth caramel & bacon Sauce

crISpy pork belly • 1kg pork belly, skin on, cut into 4 equal portions • 1 tbsp fine sea salt • 1 tbsp olive oil • 2 tsp sea salt f lakes • 1/2 tsp fennel seeds

caramel & bacon Sauce • 3/4 cup brown sugar • 1/4 cup water • 2 tbsp light corn syrup • 1 cup heavy cream • 2 tbsp butter • 1 tsp sea salt • 1 tsp vanilla extract • 8 slices bacon, cooked until crisp, drained on paper towel, f inely chopped

to Serve • Perfect roast potatoes & port braised cabbage (page 162)

Step one rub fine salt over pork skin and rest for 1 hour.

Step tWo Preheat oven to 150˚C. rinse the salt off the pork pieces and pat dry. Brush skin with olive oil and drizzle a little over an oven tray. sprinkle the pork with the sea salt flakes and fennel and place skin side up on baking tray. Bake for 3 hours, basting with the tray juices every hour.

Step three increase heat to 240˚C and cook for another 5 - 10 minutes or until skin is golden and crisp. remove from oven and rest for 10 minutes.

Step four Combine the sugar, water and corn syrup in a heavy pan. Cook, stirring over medium heat until sugar dissolves. Bring to a boil and allow to cook until it turns amber, swirling the pan occasionally. remove from heat and carefully stir in cream. return to heat, add the butter, sea salt, vanilla and bacon and allow to simmer for 10 minutes. strain through a sieve into a bowl.

to Serve serve pork belly with a drizzle of sauce, smashed potatoes and butter braised cabbage.

~ Serves 4


perfect roaSt potatoeS & port braISed cabbage

roaSt potatoeS • 8 medium sized potatoes, peeled, halved • 50g butter, cut into cubes • 1 bulb of garlic, broken into cloves • 2 tbsp olive oil • 1/8 cup red wine vinegar • Sea salt and black pepper

port braISed cabbage • 50g butter • 1/2 red cabbage, cored and shredded • 1 red apple, quartered and sliced thin • 250ml port • 350ml chicken stock • 1/4 cup brown sugar • 1 cinnamon sticks • Sea salt and black pepper

to Serve • Pork belly with caramel & bacon sauce (page 161)

Step one Preheat oven to 190˚C. Put potatoes in a large pot, cover with cold water and season with salt. Bring to a boil and parboil for 6 - 7 minutes. Drain and leave to steam dry for 2 minutes. shake them up in the colander to rough up.

Step tWo tip potatoes onto a baking tray. add butter cubes, garlic cloves and season with salt and pepper. toss to coat and spread across tray evenly. roast for 30 - 40 minutes or until lightly golden. remove from oven and using a potato masher, gently press each potato to crush slightly. Drizzle with olive oil and red wine vinegar and toss. return to oven and cook for a further 40 - 45 minutes or until crisp and golden.

Step three to make the braised cabbage, melt butter in a large pot. add cabbage and stir to coat. add apple, port and stock and bring to a boil. add the sugar and cinnamon, cover and simmer for 1 hour. remove lid, and simmer for a further 20 minutes. remove cinnamon stick and season with salt and pepper.

to Serve serve roast potatoes and port braised cabbage with pork belly and bacon & caramel sauce.

~ Serves 4


Night


Warm bourbon puddIng WIth butterScotch Sauce

bourbon puddIng • 1 cup bourbon • 1/4 cup water • 1 cup raisins • 1 tsp bicarbonate of soda • 80g butter, at room temperature • 165g raw caster sugar • 2 eggs, lightly beaten • 1 1/4 cups plain flour, sifted • 1 tsp baking powder

butterScotch Sauce • 150g brown sugar • 2/3 cup pouring cream • 30g unsalted butter

to Serve • Vanilla ice-cream

Step one in a small pot, place bourbon and water and bring to a boil. Place raisins and bicarbonate of soda in a heatproof bowl. Pour over hot bourbon mixture, cover and set aside for 30 minutes.

Step tWo Preheat oven to 180˚C. Grease 4 dishes.

Step three in a bowl, beat the butter and sugar for 3 - 4 minutes until light and fluffy. add the eggs and beat for a further minute. add the flour and baking powder and stir to combine. stir through the raisin mixture and spoon into dishes. Bake for 20 minutes or until a skewer inserted comes out clean. remove and stand for 10 minutes.

Step four For the sauce, place all ingredients into a small saucepan and stir over medium heat until smooth.

to Serve serve warm topped with a dollop of ice-cream and a drizzle of warm butterscotch sauce.

~ Makes 4


In bloomMontréal has some of the prettiest Hydrangeas and the good thing about them is when they dry they look just as beautiful. Green Trick Dianthus and Celosia Plumosa are also quite stunning with their unique textures.


Hydrangea


Green Trick Dianthus


Celosia Plumosa


SettIng the SceneComforting food, good company and woolly warm socks

as the celebration season approaches in Montréal, winding down with friends in a relaxed and warm surround is a welcome change after a busy year of work. all that is needed is some hearty food, relaxed tunes, a pack of cards and woolly warm socks to greet your guests at the door.

Setting Your home

The base a table, a couple bench chairs and a sideboard for drinks

Decorations A basket of various sized warm socks, a large rug, a tablecloth & check napkins, vintage crockery, clusters of candles, comfy cushions and potted herbs

For the drinks a selection of local beers and a few good bottles each of red and white wine

For the food a grazing board, a fresh loaf of bread, a plate of fresh oysters, a large roast and plate of grilled vegetables, a berry tart for dessert and a jar of smoked almonds to snack on while playing cards


Slim Moore & the Mar -Kays


appetIte for bookSwww.appetitebooks.ca

À table tout le mondewww.atabletoutlemonde.com

au pIed de cochonwww.restaurantaupieddecochon.ca

barrocowww.barroco.ca

bocatawww.bocata.ca

boulangerIe mr. pInchot4354 Rue de Brébeuf

bybloS le petIt café1499 Avenue Laurier Est

café névéwww.cafeneve.com

café SaInt henrI www.sainthenri.ca

chocobel374 Rue de Castelnau Est

faIrmount bagelwww.fairmountbagel.com

gIbeau orange julepwww.orangejulep.com

joe beef www.joebeef.ca

la montée de laItwww.lamonteedelait.com

le cartetwww.lecartet.com

le club chaSSe et pêchewww.leclubchasseetpeche.com

le réServoIrwww.brasseriereservoir.ca

leS chocolatS de chloéwww.leschocolatsdechloe.com

favourIte placeS


leS touIlleurSwww.lestouilleurs.com

lIlI & olI2515 Rue Notre-Dame Ouest

lIverpool houSewww.joebeef.ca

marchéS publIcS de montréal www.marchespublics-mtl.com

méchant boeufwww.mechantboeuf.com

monaStIrakI www.monastiraki.blogspot.com

olIve + gourmandowww.oliveetgourmando.com

patatI patata4177 Boulevard Saint-Laurent

pIkolo eSpreSSo bar3418 Avenue du Parc

pIzzerIa magpIewww.pizzeriamagpie.com

pIzzerIa napoletanawww.napoletana.com

premIère moISSonwww.premieremoisson.com

reStaurant l’avenue922 Avenue du Mont-Royal Est

SchWartz’Swww.schwartzsdeli.com

St-vIateur bagel www.stviateurbagel.com

Style labowww.stylelabo-deco.com

SuIte 88 chocolatIer www.suite88.com

tuck Shopwww.tuckshop.ca

favourIte placeS


A city that stole my heart xx


relisha little

www.alittlerelish.com

A little relish - Montréal (numéro deux)

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Transcript of A little relish - Montréal (numéro deux)