La Maison du Cheddar

La Maison du Cheddar is a little gem tucked up in Outremont that specializes in Quebec cheeses. Some recommended varieties are Pied de Vent, Riopelle and Fou du Roi, and for those who aren't friend with lactose then check out their selection of goat's milk and brebis cheeses!

After an adventurous Friday night, we confronted with a glorious fall morning. I'd been dying to sink my teeth into their very limited, but delicious sounding grill cheeses. The chalkboard menu claims that their sandwiches come with pickles and love. The "love" part turned out to be a sampling of their flavored cheese curds. That's right they've actually jazzed up squeaky cheese. They have plain, which most McGill students faintly remember from 2 AM poutines. The two new flavors are a slightly salty pesto and a sundried tomato. Yummy! When we'd gone into the little cheese haven, I'd noticed that you could buy the curds in a cone or super sized box. I'd been guiltily considering splurging on one. After all we'd walked all the way there, thank goodness La Maison du Cheddar absolved me of my guilt with the most loving of gestures (free samples)!

Now does this look like a happy camper or what? We both opted for the original grilled cheese with sharp cheddar. The first bite was oohey gooey cheese heaven...

Delish right down to the last bite (which was a small, but savored tragedy).

À la prochaine!

La Maison du Cheddar

1311 avenue Van Horne

514-904-0011

Ribs n' Slaw

Welcome, carnivores and barbarians! For all of you meat lovers that have found your Blackberry under a pile of bones and BBQ sauce this blog is for you...

Over the Halloween weekend two realizations were made...First, it was incredibly ironic that I was prancing around Montreal’s urban jungle in a zebra costume. Especially, because I would consider myself a carnivore that doesn’t usually empathize with the prey side of the food chain. Second, Maeve and Humara were swamped until Wednesday night with midterms and interviews, and that we’d missed our ritual Sunday morning roomie brunch!

Someone needs to let me know if meat increases serotonin levels in the brain because the euphoria that swept over me when I thought of ribs was enlightening! I wanted a way to make sure they were fall off the bone tender, but wouldn’t mean changing the gas tank on our little apartment Weber grill 10 times. While BBQ aficionados may make disparaging remarks about my unconventional cooking method it’s foolproof! Best of all, if you don’t have time for the dry rub section than skip it and just marinate the ribs in BBQ sauce 4 hours before cook time. I think that the dry rub is an essential part of the rib process because it really penetrates he meat and ensures a sweet smoky flavor for those of us that don’t have a smokebox or smokehouse (pretty much everyone!).

To break down the process and highlight the simplicity of preparation here is the step by step picture guide to perfect smoky pork ribs at home...

1. If you like meaty ribs buy St. Louis Style or a cut that hasn’t had all the loin removed from the bone.

2. The day before before: rub ribs liberally with dry rub. Think like you’re giving it a deep tissue massage; get in all the crevices, between the bones, etc. Cover and refrigerate for 24-36 hours.

Dry Rub:

1/4 cup brown sugar

1/4 cup paprika

2 tsp onion powder

2 tsp garlic powder

1 tsp salt

1 tsp pepper

1 tsp cumin

1 tsp ground coriander seed

1/2 tsp dry mustard

1/2 tsp ancho chili powder

1/2 tsp oregano

1/4 tsp cinnamon

1/8 tsp cayenne pepper

Combine all ingredients in a bowl and use hands to massage into the meat.

3. 4 hours before cook time: slather with 1/3 cup BBQ sauce. I used Diana Sauce: Gourmet Western Smokehouse because it is quick and provides optimal smokiness without having to make it from scratch and adding liquid (fake) smoke to your ribs. Cover and marinate until cook time.

4. 15 minutes before cook time: Preheat oven to 300F. Add a little more sauce to the ribs for moisture and wrap in two separate tinfoil packages. Divide ribs onto two baking sheets. Place in the middle of the oven and fill each baking sheet with water. The water creates steam and ensures that ribs stay moist! Cook slowly for 3 hours, add water periodically as it evaporates.

* Prep ribs so that they have an hour to rest before grilling. This gives you time to whip together cornbread and coleslaw (see recipes below)!

5. Grilling Time: Preheat BBQ to high. Cut ribs into portions (make sure you save a piece to "test").

6. Baste with more Diana Sauce. Grill in batches until lightly charred on either side, about 5 minutes on the meaty side and 1-2 minutes on the bone side. Remove and serve with extra Diana Sauce!

speechless...

Pear Coleslaw (Serves 6-8)

Ingredients:

1/2 small head green cabbage, halved and thinly sliced

1/2 small head red cabbage, halved and thinly sliced

1 firm bartlett pear, cut into matchsticks

1/4 cup slivered almonds, toasted

1/4 cup mayonnaise (not Miracle Whip)

1 tbsp maple syrup

1 tbsp whole grain mustard

1 tbsp lemon juice

1 tsp salt

Steps:

1. Toss the green cabbage, red cabbage and pear together.
2. In a separate bowl combine the mayonnaise, maple syrup, whole grain mustard, lemon juice and salt.
3. 1 hour to 30 mins prior to serving toss thoroughly with 3/4 of the dressing.
4. Garnish with toasted almonds and reserve extra dressing for those that like really creamy coleslaw.

Buttermilk Cornbread

(recipe courtesy of Williams Sonoma) - Maeve, Humara and I have spent a lot of time finding our fav cornbread recipe, and this seems to be our go-to. However, make sure you cooking it for a little longer if you like crisp browned edges!

Pasta Carbonara - How To Video

Episode 2 of The Hot Plate features one of my favorite budget-friendly pasta dishes, Pasta Carbonara!

Decadent, rich, creamy and 'bacon-y' are the best words to describe this Italian classic. The reason for introducing this dish is because of its short ingredient list, lightening fast prep time and of course the mouthwatering result. Not to mention debunking the myth that this pasta is creamy because of cream. False! the luscious creamy texture is thanks to a combination of egg, pasta water and parmesan cheese. This dish will have bacon lovers begging for seconds, but best of all it uses ingredients that most students have on hand. After all what would Saturday morning be without bacon and eggs?

Check out the episode at TVMcGill.com!

Pasta Carbonara (Serves 4)

Ingredients:

1 lb dried linguini

1 tbsp extra-virgin olive oil

4 egg yolks

1/2 cup pasta water

6 strips thick-cut bacon, cut into 1/4 inch strips

1/2 tsp freshly ground pepper

1/2 cup freshly grated parmesan

Kosher salt

Steps:

1. Bring 3 quarts of water to a boil, and salt with 3 tbsp of kosher salt.
2. Meanwhile, heat olive oil in a skillet and begin browning bacon pieces, about 15 minutes.
3. Remove bacon, and cook pasta. Reduce heat of skillet to medium and add pasta and 1/2 cup of pasta water. Cook until pasta has absorbed most of the bacon fat and water.
4. Add the egg yolks and parmesan and begin tossing until it thickens and becomes a creamy sauce. *Be careful not to add the egg to a dry skillet, or the eggs will scramble. Either add a bit more pasta water or toss in a heated bowl.
5. Add bacon and pepper and toss thoroughly before serving.
6. Serve in heated bowls immediately.

Mussels with Leek, Corn and Cumin

99 bottles of beer on the wall, 99 bottles of beer...a good ol’ jingle that always makes me reminisce back to our family sailing trips aboard Vixen II. After just spending ten hearty sea faring days at sea sailing Vixen II from South West Harbor, Maine to Wilmington, North Carolina it was time for some home cooking. Imagine being 120 nautical miles offshore, not another vessel in sight, and stormy weather for the first three days. Obviously canned food was an efficient and warm option on a cold night, but it definitely leaves a young cook wanting.

Once home it only took Maeve a few minutes to suggest a “get caught up dinner.” Now, I may have been on the ocean for ten days, but it was somewhat like the old saying, “Water, water everywhere and not a drop to drink.” Similarly, seafood was the one ingredient missing on our sea voyage; unless you count the can of tuna fish I had...So what’s the perfect solution when you’re craving a meal that looks gourmet, but has all the comfort of home cooking?

Mussels!!! An inexpensive, but satisfying meal that can be dressed up or down depending on your mood. I’m partial to the classic moules frites bistro fare, but usually I try to be creative and come up with new flavor combinations. This particular dish came together since Maeve and I stumbled upon some very succulent looking corn; a rare treat this late in the season. The sweetness of the corn harmonizes the spicy-smokiness from chili flakes and cumin and provides comforting warmth even on the coolest fall night!

Mussels with Leek, Corn and Cumin (Serves 2)

Ingredients:

2 lbs mussels, scrubbed and de-bearded

1 tbsp extra-virgin olive oil

1 tbsp unsalted butter

1 medium leek, out layer removed, dark green removed and sprout end trimmed, halved lengthwise and thinly sliced widthwise

2 garlic cloves, minced

1 tomato, seeded and finely diced

2 ears of corn, grilled and kernels cut off the cob

1/2 tsp chili flakes

1/2 tsp cumin seeds, toasted over medium heat and ground

2 tbsp cilantro, finely chopped

2/3 cup white wine

Kosher salt and freshly ground pepper

Steps:

1. Prep all the ingredients before beginning.
2. In a large pot over medium heat melt the butter and olive oil.
3. Add leeks and garlic to the pot and saute over medium heat until softened, but not browned.
4. Add all the tomato, chili flakes, ground toasted cumin and 3/4 of the corn kernels. Season with salt and pepper.
5. Add wine and bring to a boil.
6. Add mussels and stir; steam for 3 minutes.
7. Stir mussels and continue steaming until almost all the mussels are open, about 4-5 minutes longer.
8. Stir in fresh cilantro.
9. Serve mussels immediately into warmed bowls and ladle sauce on top to help keep them warm. Garnish with leftover corn kernels. Serve with baguette or crusty bread.

French Onion Soup

How does one put into words a loss like that of Gourmet Magazine? What began as America’s first monthly culinary periodical and reference guide to foodies is, after a remarkable 68 years, being shut down due to a plummet in advertising. To me this is one of those where-were-you-when-you-heard moments- I’ll never forget getting an e-mail from my aunt while studying for a midterm the following day. Among the despair of diligently studying students, I was that girl silently weeping in the corner. Not because I’d forgotten 3 pages of notes or missed 2 lectures, but because the very essence of the industry I crave to be apart of has lost a small part of it today!

Over the past few years of dutifully reading and collecting Gourmet Magazines (spare copies dominate my coffee table) I was not about to let such an event go by without paying proper tribute. (To appease my parentals, I did stay in the library and attempt to study for another 2 hours, but after that...)

Back home I marched with a new imperative: a tribute dinner worthy of the comfort and knowledge that Gourmet has shared with me over the years. I opted for a French Onion Soup and bottle of Bordeaux- don’t worry just one glass - with Maeve to cheers the good times we’ve had curled up on the sofa ooohing and aaahing over Gourmet’s mouth-watering photos and recipes.

Gourmet will be missed, but hopefully it will only be ta-ta-for-now!

French Onion Soup (serves 6)

Ingredients:

1 tbsp extra-virgin olive oil

3 tbsp unsalted butter

3 large Spanish onions, peeled, halved and very thinly sliced

1 garlic clove, minced

2 tbsp brown sugar

3 tbsp all-purpose flour

1/2 cup dry white wine

6 cups low-sodium beef stock

4 drops Worcester sauce

2 sprigs fresh thyme

1 dried bay leaf

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 cups grated gruyere cheese

6 slices baguette, cut on a bias (diagonal, so that they reach from end to end in the bowl)

Step:

1. In a large 4 quart pot heat olive oil and butter over low heat. Once melted add the onion and garlic.
2. Slowly caramelize the onions until they are very soft and have completely shrunken, and are golden caramel color, but are not browned. About 30 minutes, stirring occasionally.
3. Add the sugar and stir for 2 minutes.
4. Add the flour and stir until it turns golden brown, about 2 minutes to get rid of the raw flour taste.
5. Add the wine and stir over medium heat until completely absorbed by the onions.
6. Add the beef stock, Worcester sauce, thyme, bay leaf and salt and pepper. Bring to a boil and lower back to a simmer for 30 minutes.
7. Remove the bay leaf and thyme sprig.
8. Preheat the broiler to high and make sure that the rack is in the middle of the oven.
9. Ladle soup into bowls on place on a baking sheet. Lay a piece of baguette on top of each bowl and sprinkle liberally with gruyere cheese.
10. Broil until the cheese is golden brown and bubbling.
11. CAREFULLY remove the baking sheet and remember to use oven mitts when placing the bowls on serving plates!
12. Serve with some extra baguette!

Chili - The Hot Plate (episode 1 of season 2)

The Episode 1 of Season 2 of The Hot Plate introduces pantry staples as a student solution to budget friendly cooking. To kick off the season we are featuring my comforting chili recipe. For just $12 you’ll dish out 6 to 8 helpings of this hearty dish and save that hard earned summer cash for more frivolous ventures.

Check out the Episode @ http://www.tvmcgill.com/node/133

As a student, pantry staples are the key to success for budget friendly food. For example, you may buy a big ol’ bottle of olive oil for $10, but that is going to last you at least 1-2 months. Not to mention that canned beans range anywhere from $0.75 to $2. Pantry staples are an investment because they have a long shelf life, are usually cheap and come in handy when the fridge is running low.

Now I suffer from an addiction known as retail therapy. The intoxicating exhilaration after a purchase is short-lived, but nearly impossible to top. A close second is the sense of accomplishment after turning out a delicious one pot meal on a dime. In my experience, will power is only a short-term solution retail therapy so watching daily spending on food without sacrificing taste is a great compromise.

Chili (Serves 6-8)

Ingredients:

2 tbsp extra-virgin olive oil

2 cloves garlic, minced

1 onion, chopped

1 green pepper, chopped

1 red pepper, chopped

1/2 large jalapeno, finely chopped

1 can black beans, drained

1 can pinto beans, drained

2 cans kidney beans, drained

1 can corn niblets, drained

1 - 28 oz can diced tomatoes

1 cup water or chicken stock

1 packet veggie meat

2 tbsp chili powder

1/4 tsp cayenne pepper

salt and pepper

optional: dollop of sour cream and tortilla chips

Steps:

1. In a large pot heat extra-virgin olive oil over medium heat. Add garlic and onion and saute until almost translucent.

2. Add chopped pepper and jalapeno and saute until softened, about another 5 minutes.

3. Stir in chili powder and cayenne.

4. Add veggie meat and break up with the side of wooden spoon.

4. Add tomatoes, water, beans, corn and season with salt and pepper. Bring to a boil and reduce back down to a simmer.

5. Simmer uncovered until thickened and the flavors have fully melded, about 30 minutes.

6. Serve with a dollop of sour cream and tortilla chips.

* The Hot Plate would not be possible without the dedication of my co-producer and creative director, April Engelberg, and our new editor Aaron Golish. Another big thank you to the constant support of TVMcGill where all of our episodes can be viewed.

Warm Heirloom Tomato Salad

I say tuh-ma-toh you say tuh-mey-toh. That is the extent of my feud with this seasonal fruit commonly mistaken for a vegetable. Just think about it...you may not be a vegetable person so why not enjoy the last of this summer’s heirloom tomatoes in a gorgeous fruit salad. Even friends of mine that aren’t partial to the acidity of tomatoes love the silky texture when combined with goat’s cheese and sweet balsamic vinegar.

A favorite Ottawa haunt, Whalesbone, inspired this salad. This boisterous neighborhood oyster house turned up the comfort factor with its new menu addition: Home grown heirloom tomato salad; the show stopping element: somehow the tomatoes were warm! No doubt do to the fact that they were piled high next to the open concept kitchen. However they did it every bite just oozed with warm molten goat’s cheese and a pleasantly sweet bite from the heirloom tomatoes’ flesh.

Luckily, mum was up for a little grocery shop before I had to drive back to Montreal and we hunted down some of this seasons last heirloom tomatoes in the Byward Market. After a long drive filled with incredibly off-key singing, I was back in my kitchen and ready to settle in for one of this season’s last heirloom tomato feasts *tear*.

Warm Heirloom Tomato Salad (Serves 2)

Ingredients:

3 oz soft goat’s cheese

8 large basil leaves, chiffonaded

4 mixed heirloom tomatoes

2 tbsp balsamic vinegar

3 tbsp extra-virgin olive oil

Kosher salt and pepper

Steps:

1. Preheat oven to 400 degrees. Place tomatoes on top of the stove while it preheats and for 10 minutes after it’s done to warm them up.
2. Slice tomatoes into thick slices and wedges and arrange on a heated plate with goat’s cheese and basil.
3. Meanwhile, in a small saucepan over low heat whisk together balsamic and extra virgin olive oil until warmed through.
4. Drizzle salad with dressing and season with salt and pepper.
5. Serve immediately with crusty bread.