THE CREME DE LA CREME IN THE CULINARY CAPITAL
[2008-7-17]
Tag : dried carrot
Sometimes, the French make themselves so easy to love. On a recentSunday night in Paris, the corner Bistrot Chez Janou was the mostjumpin' spot in the Marais (near Place des Vosges), with localsspilling out onto the street patio and sidewalk. Chez Janou is amust-visit for a good meal in Paris (reservations are essential)and the menu is typical but terrific: mussels, duck maigret andseafood risotto and for dessert, they bring the entire mixing bowlof freshly-made chocolate mousse to the table with bowls andspoons, so you can dole out as many portions (as many times) as youwant. Yes, it is heaven from start to finish. Begin by sampling agrocery list of pastis like P'Tit Bleu, the original anise ofMarseilles that changes from blue to emerald green when water isadded; or Vermoise, or Fleur de Thym (thyme flowers). I was sooverwhelmed by choice on my first visit that I returned a secondnight to more earnestly sample several additional bracing, sweetand tart variations (what I do in the name of research!).
Nathalie Atkinson, National Post
CANADA'S HOTTEST BARTENDER'S WINNING LIBATION After numerous shakes and stirs, Canada's Hottest Bartender hasbeen crowned and a new refreshing summer cocktail revealed!Valentin Stefanov of Fallsview Casino Resort in Niagara Falls,Ont., invented the original cocktail that smoked the competitionand exhilarated the judges. Here is the winner, called Eden'sEmber, for which he earned bragging rights: - In a mixing glassmuddle six fresh mint leaves, 10 drops of Tabasco Green PepperSauce, two drops Angostura bitters and two teaspoons of brownsugar. - Add Skyy citrus vodka, Sour Apple Puss liqueur and squeezethe juice from two lime wedges. - Stir well, strain into a cocktailglass over cracked ice and top with splash of soda water. - Garnishwith two lime slices, an apple ball dipped in Tabasco sauce and twomint leaves.
Mark Medley, National Post
BARLEY COMES INTO ITS OWN IN THIS TASTY SALAD
Barley is so much more than the base for barley soup or brewingbeer and whisky -- not that there's anything wrong with that -- butbarley has taken the high road lately, showing up as the mainattraction in barley risotto, casseroles or a spicy pilafaccompaniment to grilled meats and fish. It's a hearty, healthycereal grain with a smooth nutty taste that becomes intensified bythe flavours you pair it with. I came up with a Barley Salad:barley with green bell pepper, olives, roasted red peppers from ajar, black olives in oil, chunks of salty feta cheese and avocado.Yes, I could eat avocado every day. Cooking is minimal for thissalad. You simmer the barley and add the chopped pieces of all theother ingredients. Mix this with a dressing of olive oil, freshlemon juice and salt and pepper and opa! This is one tasty salad.And there's nothing commonplace about it.
Sometimes, the French make themselves so easy to love. On a recentSunday night in Paris, the corner Bistrot Chez Janou was the mostjumpin' spot in the Marais (near Place des Vosges), with localsspilling out onto the street patio and sidewalk. Chez Janou is amust-visit for a good meal in Paris (reservations are essential)and the menu is typical but terrific: mussels, duck maigret andseafood risotto and for dessert, they bring the entire mixing bowlof freshly-made chocolate mousse to the table with bowls andspoons, so you can dole out as many portions (as many times) as youwant. Yes, it is heaven from start to finish. Begin by sampling agrocery list of pastis like P'Tit Bleu, the original anise ofMarseilles that changes from blue to emerald green when water isadded; or Vermoise, or Fleur de Thym (thyme flowers). I was sooverwhelmed by choice on my first visit that I returned a secondnight to more earnestly sample several additional bracing, sweetand tart variations (what I do in the name of research!).
Nathalie Atkinson, National Post
CANADA'S HOTTEST BARTENDER'S WINNING LIBATION After numerous shakes and stirs, Canada's Hottest Bartender hasbeen crowned and a new refreshing summer cocktail revealed!Valentin Stefanov of Fallsview Casino Resort in Niagara Falls,Ont., invented the original cocktail that smoked the competitionand exhilarated the judges. Here is the winner, called Eden'sEmber, for which he earned bragging rights: - In a mixing glassmuddle six fresh mint leaves, 10 drops of Tabasco Green PepperSauce, two drops Angostura bitters and two teaspoons of brownsugar. - Add Skyy citrus vodka, Sour Apple Puss liqueur and squeezethe juice from two lime wedges. - Stir well, strain into a cocktailglass over cracked ice and top with splash of soda water. - Garnishwith two lime slices, an apple ball dipped in Tabasco sauce and twomint leaves.
Mark Medley, National Post
BARLEY COMES INTO ITS OWN IN THIS TASTY SALAD
Barley is so much more than the base for barley soup or brewingbeer and whisky -- not that there's anything wrong with that -- butbarley has taken the high road lately, showing up as the mainattraction in barley risotto, casseroles or a spicy pilafaccompaniment to grilled meats and fish. It's a hearty, healthycereal grain with a smooth nutty taste that becomes intensified bythe flavours you pair it with. I came up with a Barley Salad:barley with green bell pepper, olives, roasted red peppers from ajar, black olives in oil, chunks of salty feta cheese and avocado.Yes, I could eat avocado every day. Cooking is minimal for thissalad. You simmer the barley and add the chopped pieces of all theother ingredients. Mix this with a dressing of olive oil, freshlemon juice and salt and pepper and opa! This is one tasty salad.And there's nothing commonplace about it.
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