Sunday, September 30, 2012

Rhubarbe

On this cold and rainy day, we went here for breakfast and ate... 

Leek and bacon quiche
Scrambled eggs, truffle oil, greens and toast
...which also included a cheese and chive scone to start and a pastry to finish.  It was the art of taking good, simple ingredients, and delivering perfection (or the nearest thing).  Then, we went to see this.

Sunday, September 09, 2012

New take on a classic


Raisin bread (care of Le Fromentier) french toast, berries from l'Île d'Orléans, & bacon.  It's the bread (and perhaps the fact we sprinkled some cocoa and icing sugar on top) that made the difference.  

We then took the bikes and headed off to Marché Bonsecours for The World Press Photo (on now until the 30th of September).  Powerful & provocative images - challenging, destabilizing even, but worthwhile.

Back to basics


Just a good ol' fry-up: eggs, mushrooms, potatoes & toast with mama bear's seville marmalade (she uses canned seville oranges as a time saver) - fits the bill after a Saturday morning lie-in...

Monday, September 03, 2012

Pre-Boston Frittata

  
This Labour Day weekend, we decided to visit Boston, MA for an end-of-summer get-away.  The night before we left, we made a vegetable frittata (mum's recipe below).  You generally always have the ingredients in your fridge and can re-heat the leftovers like we did.  Add some Première Moisson country white bread (with cherry and plum jam from our neighbour!) and you are ready for the several hours ahead in the car!  (Unfortunately, the place we wanted to go for breakfast in Boston was closed for holidays - to be enjoyed on another trip :)


Vegetable Frittata
          1 TBSP. vegetable oil
          1 Cup broccoli florets, cut into bite-sized pieces
          1 carrot, grated
          1 small onion,chopped finely
          1/2 red pepper, chopped
          4 eggs
          1/2 Cup milk
          1 TBSP chopped parsley
          1/4 TSP salt
          1/4 TSP Tabasco Sauce (if you don't have it, it's fine without)
          3/4 Cup cheddar cheese, grated
          1 TBSP parmesan cheese, grated

Heat oil in a frying pan.Add broccoli,carrot,onion and red pepper.Cook for about 5 minutes,stirring, or until broccoli is tender crisp.

  1. Beat together eggs, milk, parsley, salt and Tabasco until blended.
  2. Pour mixture over vegetables.Sprinkle with cheeses and reduce heat to low.
  3. Cook until eggs are set underneath and top of frittata is slightly wobbly.Do not stir.
  4. Place under grill and cook until the top browns slightly.
  5. Remove from grill carefully (the handle will be very hot) and cut into wedges.  You can reheat leftovers the next day.