Undercover Cauliflower

June 2, 2013

If you have ever tried to feed kids cauliflower, it can be quite a challenge.  Alex made this amazing dish the other night and I wanted to share it because I thought it was so good.

Ingredients:

4 Potatoes

1 Cauliflower

2 Leeks

1 Yellow Pepper

1-2 Cloves of Garlic

1/4tsp Paprika

125g Butter

250g Cheese (We use lactose-free cheese)

Salt & Pepper to Taste

*Gluten free/*Vegetarian

  1. Cube and boil in salted water, the potatoes and cauliflower.
  2. Dice the leeks and pepper. Fry them in a blob of butter with a clove or two of garlic and add the paprika.
  3. Mash potatoes/cauliflower and add the 125g of butter.
  4. Add the leeks and pepper to the potatoes/cauliflower.
  5. Add 250grams of grated cheese to your mixture.
  6. Add salt & pepper to your personal taste.

Feeds 4 Adults or 2 Adults and 4 Kids.

Ratings from our kids:

Aurelia (8yrs.) – “It was great!” – Rated it 4.5/5 – Took her 10min to eat.

Imogen (7yrs.) – “It was so good” – Rated it 5/5 – Took her 10min to eat.

Osias (4yrs.) – “It’s not my favourite… eggs benny is” – Rated it 2/5 – Took him 25min to eat.

Cyra (2yrs.) – Can’t talk yet, but ate a huge bowl (bigger than Osias’)of it in under 5min. = 5/5

Hope your family likes it as much as ours did:)

Claire20130521_183616 20130521_184525


A Must Have For Caesar Lovers!!!

August 12, 2012

As a new staff member and customer at the wonderful Kitchen Boutique this Trudeau 2-In-1 Glass Rimmer was one of the first things that caught my eye and was an immediate must have!                                                                                                        

This 2-In-1 Glass Rimmer is perfect in all ways: a deep rimmer, allowing you to rim any size glass with your favorite mix, (mine is Montreal Steak Spice and celery salt) as well as an integrated juicer.  In the past I have used two separate saucers, one with my steak spice mix and one with lime juice.  Now that I have this new glass rimmer, that, along with constantly refilling my lime juice and wasting my rim mix, is a thing of the past.  I can now serve Caesars to my friends that look as if they were prepared at the local pub, save my rim mix ( the rimmer snaps shut for easy storage!!!) and never worry about refilling my silly saucer of lime juice!!! And if that all wasn’t enough to have me hooked, the reasonable price definitely was.  I am one happy Caesar drinker!

I will leave you with my favorite Caesar Recipe for your enjoyment:

THE CLASSIC CAESAR

1 1/2 oz Vodka

2 Dashes Worcestershire Sauce

1 Dash Tabasco Sauce (or more if you like it spicy like I do)

4 oz Clamato Juice

Mix of Montreal Steak Spice and Celery Salt to Rim Glass

Lime

Pickled Bean, Asparagus, Celery or a Pickle

Rim Highball Glass by first dipping in fresh squeezed lime juice, then steak spice and celery salt mix. Add ice, vodka,Worcestershire sauce, tabasco and  Clamato juice.  Stir,  garnish glass with a lime wedge and a pickled bean (or your choice of garnish).  Enjoy!

JNewms 🙂


Best Teacher Gift – Fruit Bouquet

June 26, 2012

Fruit Bouquet – great for teachers, summer parties, house-warming or simply a new way to eat more fruit!

I’ve been trying to figure out what to do for my kids’ teachers present this year and stumbled upon “Edible Arrangements” – Fruit bouquets and decided to give them a try myself. Except for a lot of prep work, they are really easy and both of my kids (6 & 7 years old) were able to help make them.

If you don’t have time to make them, check out their website: http://www.ediblearrangements.ca  and simply order one of these fantastic bouquets!

What you will need:

FRUIT:

Apples, pineapple, melon, watermelon, cantalope, grapes (both green and red), strawberries and blueberries.

I don’t recommend using bannana as it goes off really quickly and can fall off the skewers really easily.

Cake Mix x 1 (This will make two small bouquets)

Cellophane& ribbon (optional)

Chocolate candy melts (optional)

Melon baller

Skewers – for this I used 6″ and 10″ skewers, but if available, I would also recommend some 8″ ones too.

Small Flower pot x2 (or you can use the inside of the pineapple also)

To get started, you need to bake the cake mixes in any pans you want… don’t worry what shape – because you are just going to smoosh them inside of the flower pot or pineapple. This makes it look like dirt:)

Then once your cake is inside your pots, you are ready to start building your bouquet…

Try different combinations of skewers, but in the very middle, I would put a flower skewer.  To make the flower, all I did was cut an apple in slices (cut with the top and the butt in between your hands and slice across – you’ve done it right if you get some that have a “star” in the middle) – then I took my paring knife and cut it out to make flower petals.   By alternating some fruit on the stick: grape/pineapple/grape upto the top, I then added the apple flower and a rounded piece of melon (using the melon baller tool).

Add as many skewers as you like until the bouquet is full.

I did some skewers dipped in chocolate.  I used the Wilton Candy Melts (which can just be put in the microwave to get them to be melted quickly) and dipped my strawberries and pineapple in them and put them aside separately so that the chocolate would dry before putting them in the bouquet.

Once they are all finished, you can wrap them in cellophane and tie with some ribbon, or you can just leave them out.

Deliver as soon as possible.

Cheers,

Cbreeze


Blancs de poulet a L’huile de Romarin Recipe

February 23, 2012

Blancs de Poulet a L’huile de Romarin Recipe:

Thank you to Melanie Busby – the winner of Canmore’s French Recipe Contest! Melanie won a Staub Casserole – worth $370 – Congratulations!

Huile de Romarin:

5oz Olive Oil

6 Sprigs of Rosemary

3 Garlic Cloves

Salt to Taste

Put all ingredients in a small pot, heat on low until it’s lukewarm and set aside for 15 minutes.

Poulet:

4 Chicken breasts (skinless)

4 Slices Prosciutto

41/2 oz of Pancetta

5oz of Ricotta

Salt & Pepper

Mix pancetta and ricotta to make a stuffing.  Cut a slice into each chicken breast and fill with stuffing.  Wrap each with a slice of prosciutto and place on a baking sheet.  Pour the huile de romarin over and salt and pepper to taste.  Bake at 400 degrees Fairenheit for 20 minutes.

Serve with roasted potatoes and a green salad.

Serves 4.

Bon Appetite:)

Cbreeze

 


Mastrad Apple Cooker A Success!

October 10, 2011

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The Mastrad Apple Cooker is a great new gadgety thing that we have in-store… I tried it out over the weekend and love it!

Simply core and cut your apples in half, sprinkle some lemon juice and a little bit of brown sugar on top, microwave for 2 minutes – and VOILA! you have a delicious cooked apple dessert… serve with vanilla ice cream and it is simply delicious:) Not a fan of the microwave? The two cookers are silicone and heat resistant up to 480 degrees F, it takes a bit longer, but warm up your oven and cook your apples in there.

Thanks to its ideal size, you can bake all types of fruits: apples, pears, peaches, berries. Whole or sliced, garnished or lightly sugared, fruits or vegetables – with the lid on – the food cooks in the steam issued from its own juice. As a result, it does not dry out and retains its flavour.

Each set includes: 2 Apple Cookers and 1 Corer. Dishwasher safe.

Although it comes with an apple corer, I don’t love it… I prefer to use the stronger, more practical apple corer from OXO Good Grips.

Happy Cooking,

Cbreeze


Pico De Gallo & the Cuisinart Hand Blender

September 11, 2011

Pico De Gallo

We have been absolutely in love with this recipe and wanted to share how to make it. If you are looking for a great appetizer for a party… and you want something that is a little more home-made and special.. this is it!  Goes really well with Tostitos Round chips!

Recipe:

5 Roma Tomatoes

1/3 of an Onion

3-4 Cloves of Garlic

1 Bunch of Cilantro  (If you are like me and don’t like Cilantro… don’t worry, it is really good)

1 Tbsp of Lime Juice

1/5 Cup of White Vinegar

2/5 Cup of Olive Oil

1/2 Tbsp of Salt

1/2 Tbsp of Pepper

1/4 Cup Jalapenos (Optional – makes it SPICY)

Bag of Tostitos Round Chips

1. Roughly blend tomatoes in your Cuisinart hand blender attachment… so that they are chunks, not pureed. Set the tomatoes aside in a sieve to drain.

2. Puree the onion and garlic together in your Cuisinart hand blender attachment.

3. Puree the cilantro in your Cuisinart hand blender attachment.

4. Add all ingredients together in a bowl.

5. Eat… Enjoy!


Wild Hibiscus Flowers in Syrup

February 16, 2011

Wild Hibiscus Flowers in Syrup

The Wild Hibiscus Flowers in syrup are a new product that just came into the store this week… just a little too late for Valentines Day, but I had to feature it as it is so cool!

You can use the Hibiscus flowers to garnish any appetizer or feature it with goat cheese as I did and it is so tasty!  It also goes really well in salads, desserts and most especially… in cocktails.  The recipe below features champagne and would make a nice Anniversary toast, a Honeymoon toast or a Wedding toast!

Available in a jar of 11 flowers for $12.00Cdn or 50 flowers for $48.00Cdn.

Cheers!

 

Wild Hibiscus Royale

This drink was first served at the legendary Dorchestor Hotel, London in 2006; a Swanky hang out for the rich & famous where it remains the most popular Champagne cocktail on the menu.

Wild Hibiscus Flower Garnish
¼ oz natural rose water
2/3 oz Wild Hibiscus Syrup
Mint
Champagne

Muddle mint in the champagne flute & discard (squash some leaves around inside the glass)
Place Wild Hibiscus Flower in bottom of glass & stand upright
Add rose water & some bruised torn mint pieces
Top with Champagne
Lastly, pour in the Hibiscus syrup which will graduate from crimson at the bottom to light pink at the top
Tip:pour syrup in first for a layered effect

The flower will sit in the bottom of the champagne flute and slowly open up over 3-4 minutes.
Decadent, divine & oh so classy, a new classic is born!