-
Classic | Parmesan Crisp
Ingredients 1 cup (250 ml) grated Parmesan cheese ½ tablespoon fresh thyme MAKES 18-20 Directions 1. Preheat oven to 400°F (200°C) 2. In a bowl, add cheese and thyme and mix together with fork 3. Place tablespoons of mixture on the baking sheet about 2 inches apart 4. Bake for 4 – 5 minutes until…
-
CSL Favourites | Michel Cluizel Milk Chocolate Tin Sardines
Trompe l’oeil is a particularly delightful chocolate. Wrapped in foil to resemble fish, this real tin of sardines is filled with five chocolate fish. Fun, delightful and a hit with kids especially, this is just the sort of charming gift perfect for a stocking stuffer. ($17.95, 75g, www.qualifirst.com)
-
Edible Ephiphany | Tableau Bistro Bar
“Dark hard wood floors and a royal blue and gold colour palette recall Lyonnais cuisine with touches of West coast flair. The one year old restaurant declares it is a bistro from the tufted leather seats all the way down to the daily specials written on black chalkboard. Gazing at he open shutter style windows,…
-
Cider | Michel Jodoin
[dmalbum path=”/wp-content/uploads/dm-albums/Michel Jodoin 2010/”/] Michel Jodoin was one of CSL’s later stops on our tour around Monteregie and the Eastern townships of Quebec. We were taken for a tour of the facility as well as a cider tasting (one of many that dat. Note: don’t try this at home). We were amazed at the difference…
-
Classic | Blueberry Scones
Ingredients 2 cups (480 mL) all purpose flour 2½ (12.5 mL) teaspoons baking powder ½ teaspoon (2.5 mL) ground cinnamon ¾ teaspoon (3.5 mL) kosher salt 4 tablespoons (60 mL)white granulated sugar 4 oz cold (57 g) unsalted butter 1¼ cups (300 mL) fresh blueberries ¼ cup (60 mL) whole milk ¼ cup (60 mL)…
