HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Montreal Restaurants. Show all posts
Showing posts with label Montreal Restaurants. Show all posts

Friday, December 30, 2011

Quebec’s Gift to the Holiday Table: Tourtiere du Porc Adapted from Martin Picard of Montreal’s Au Pied de Cochon



         In French Canada, Tourtiere, a wonderfully rich pork pie,  occupies a place of honor that’s likely unmatched by any other dish.  It is served ubiquitously on Christmas Eve. This holiday party even has its own name: "Reveillon".  In French the word means ‘awakening’. This midnight gathering is a feast of indulgent food and song.  In many families, a Christmas Eve nap is a must to prepare for the long night ahead. Then, after midnight mass, family and friends return home to a rich buffet of comfort food all laid out to welcome the cold and weary worshipers.  Helped along by a steady flow of mulled wine of cider, the end of the meal is often the point where everyone breaks into song singing Christmas Carols.   The other event that is often an occasion for a Reveillon is of course, New Year’s Eve itself. 
No Reveillon would be complete without
 Tourtiere,  and plenty of them
         Since our trip to Montreal last Fall, I’ve had a Reveillon of my own.  My interest in all things Quebecois has been awakened.  So I wanted to bring a traditional French Canadian Tourtiere to our table over the holidays.  Now a traditional Tourtiere is a pork pie consisting of both ground meat and pulled pork, its seasoning a unique blend of cinnamon and ground cloves.  But tourtiere is a very expansive recipe and the Quebecois make all manner of fillings depending on where they live (think seafood tourtiere) and what they have on hand (think wild game tourtiere).  Interestingly, the word ‘tourte’ means ‘passenger pigeon’ in French and folklorists believe that the earliest French Canadians first made pigeon pies. When the passenger pigeon was hunted out of existence, they turned to pork.  Because basically pork is the king of meats in Quebec.

Monday, November 14, 2011

To Montreal again and to Iron Chef Chuck Hughes' newest hit “Le Bremner” plus his incredible recipe for Beef Short Ribs with Cambozola




  
         Andrew and I felt as if we already knew Chuck Hughes before we even arrived at his latest Montreal venue, “Le Bremner”  (361 Rue St. Paul East, Montreal H2Y 1H2 Tel: 514-544-0466 ) in the heart of Old Montreal.  We’d been following Chuck for months on his Cooking Channel Show “Chuck’s Day Off”.  The premise, if you haven’t had the pleasure, is that Chuck, a extremely affable (and extremely attractive) chef invites all manner of people he knows to eat a lunch he’s prepared specifically for them at his other Montreal hot spot, “Le Garde Manger” (408 Rue St. Francois Xavier, Tel:514-687-5044).  We get to watch the cooking. His guests ranging from his fellow amateur Hockey team players to the local firemen to the guy who delivers the linen to the restaurant get to do the eating.  It’s great television cooking because Chuck exudes energy and passion and infuses his cooking with ‘lick the screen’ dishes you salivate over just watching.  To say that Andrew and I both had mancrushes on Chuck would likely be an understatement.  And meeting him up close and personal just sealed the deal.

Wednesday, October 26, 2011

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.