Fig-Almond Tart from Marinus Restaurant at Bernardus Lodge in Carmel Valley, California

  

         Andrew made this recipe not once but twice and it was big hit. He encouraged me to post it.  But for the life of me, I could not find it. I must have used every search word combination I could think of.  The truly pathetic thing is that Andrew keeps a log of everything he bakes. But that log was at the beach and we are in city most weekends this time of year.  I finally trekked out there on Monte’s Ham business and Eureka!  I found it listed in Andrew’s blue book.  Finally, I could post this wonderfully moist tart with its cake-like interior. Finally I could share its secret: Frangipane, a classic French pasty filling of almonds, eggs, butter and sugar.  At last I could give you a look at its beautiful fresh figs atop this perfect piece of pastry.  Or could I…

Next stop in Montreal, an homage to Joe Beef, their recipe for a Foie Gras “Double Down” and a Mushroom Ragu with Burrata Cheese recipe created in Frederic Morin’s honor.

Joe Beef's notorious Double Down

Our Homage to the Chef, Frederic Morin

We realized there was no way we were going to pin a “Best Restaurant in Montreal” title on any one of the sensational places we ate.  They were uniformly great.  They all shared one quality that was really important to us. They were truly Quebecois, taking full advantage of what was locally grown. Their recipes were rooted in the cooking that’s made Quebec a foodie destination for far longer than I’ve been alive. And they’re all building on the past to make meals that feel so right today.  Take, for example, Joe Beef. 

Curry-and-Yogurt-Braised Chicken adapted from Grace Parisi of Food and Wine Magazine

Food and Wine's
Grace Parisi

         We love a good curry at our house.  It’s warming and satisfying on all levels.  This particular recipe is the product of that master chef at Food and Wine magazine, Grace Parisi.  What Grace has achieved here is a melding of flavors that would lead you to believe that the dish has been happily percolating on the stove for hours.  Actually, the whole thing takes a little over a half hour to make.  What you end up with is a creamy curry rich with the tang of Greek-style yogurt.  And Grace has blended in tomatoes, corn kernels, Serrano chile, ginger and curry powder for a truly flavorful dish.  Surprisingly, even with the addition of the Serrano chile, the curry comes off as mildly spicy with just enough heat to add interest.  I adapted this recipe slightly with some ideas I think are worth sharing.