Battle of Ingredients #2: Maple Syrup

Welcome to Round 2 of Battle of Ingredients!
If you missed the first round, you can find it here. I will be putting something on the side or above so that it’ll be easier to track soon.

This month’s Battle of Ingredients is all about maple syrup! Why? Because here in our lovely province of Quebec, we have the cabane a sucre (aka sugar shack) tradition. Maple syrup is a big deal around this parts (and apparently also in Riverdale according to the new TV series). It was a no brainer for myself and Phoebe that it would be our choice ingredient as well as trying out a new formula of doing a collaborated full course meal. All our dishes had maple syrup so lets just say, we were in for a sugar rush.

Let’s check out our menu, along with the wines we used to pair with it (although one of them we didn’t end up drinking…yet).

Wine

Wine

We drank the Kung Fu Girl which is one of my favorite wines. Apparently, it has somewhat of a sour taste which I never really thought about but always found it smooth. Regardless, hopefully we’ll keep the Fetzer in our fridge till the next Battle.

Appetizer – Kim

Bourbon Maple Glazed Chicken Wings

Bourbon Maple Glazed Chicken Wings

Recipe via Pinterest: http://www.simplyrecipes.com/recipes/bourbon_maple_glazed_chicken_wings/

A very simple recipe to put together in general although you do need to simmer the sauce before putting it on the chicken wings and then have to simmer again to thicken it. I somehow managed to get it thicker the first time so that it wasn’t necessary to simmer again. I did have extra sauce however it was covered enough so I put it to the side in case anyone wanted anymore. This one was delicious and definitely a hit. Perhaps it had to do with the fact that I used our good bourbon without knowing it. Whatever the reason, these turned out much better than I expected and honestly, I kind of want to make another batch already.

From our friends: Not dry at all with the sauce, and it matched well. No extra sauce needed for me!

Main Meal + Side – Phoebe

Prosciutto Maple Salmon

Prosciutto Maple Salmon

Recipe via Pinterest: http://gardeninthekitchen.com/prosciutto-maple-salmon/

Phoebe chose this recipe off Pinterest. We don’t usually get the chance to use prosciutto frequently and never had thought to use to wrap around fish and yet, it came together really nicely. She hadn’t worked with dill before and I haven’t been a fan either, however we do have dill lovers at the table. This came together really nicely. Phoebe was a little nervous about the whole grilling part before baking it and we timed it all very nice to serve this and the sides, which we will talk about below.

From our friends: I personally find the dill to match well with the fish. Again, not dry the way it was made, the only slight annoyance was that the prociutto is hard to cut through, so putting any sort of pressure would crush the salmon under… But with patience of sliding your knife back and forth, it’s perfect.

Maple Syrup Roasted Brussel Sprouts

Maple Syrup Roasted Brussel Sprouts

Recipe via Pinterest: http://www.thewholesomedish.com/maple-syrup-roasted-brussels-sprouts/

Huge fan of brussel sprouts here, I found this recipe for Phoebe and she was totally into it, which is great. I’ve always wondered how maple syrup in Brussel Sprouts would work and actually it was the one the absorbed the maple syrup enough to actually taste it the most. It was much more subtle in the salmon for example. However, in the balance of the meal, it worked well.

Dessert

Chewy Maple Cookies

Chewy Maple Cookies

Recipe via Pinterest: http://www.cleverlysimple.com/chewy-maple-cookies/

I decided on making these cookies very last minute. Like an hour before our cooking meet-up. Fact is, I was going to make Maple Ice but that needed Maple Water and Ice Cream Maker, both things that I don’t have or haven’t figured out how to use yet. Then there was the idea of making little maple syrup tarts but that was really complex with heating the pizza stone plate in the oven beforehand and the worry that it would just fail because I was changing this complicated tart recipe from a pie pan to little tarts. Anyways, point is cookies are the safe bet and thankfully, it worked well to not hog up the oven and we were able to get everything we needed done and ready on track.

From our friends: Cookies were good! Wasn’t dry, but wasn’t butter fest either! Maybe it would be even better with some nut in it like cashew, but then again, might alter the taste… But it was great.

Maple Flavored Popcorn (Bad Monkey)

Bad Monkey Maple Flavored Popcorn

In addition, Phoebe brought this Bad Monkey brand Maple Syrup flavored popcorn to match with the theme. I don’t eat a lot of popcorn for health issues but I did try a few and it was pretty delicious. Phoebe did find it a little on the sweet side however our friends did like this one as well. they actually put the popcorn and the cookie together and apparently, it went well together particularly because of the contrast in textures.

That’s it for this Battle!
Maple Syrup was a fun adventure and on all fronts this was a win.
We learned some new recipes and had a great time with friends.
Next month’s Battle is still deciding what will be the star(s) of the show! 

Perhaps this will be the structure from now on as it is easier to get together an acceptable meal but we will shift the courses around to who is responsible next time.
We will see…like I said in the first round, a work in progress. If you have any suggestions, do share with us. 🙂

Recap: Miss Fresh #9

As I’ve been talking about recently, its been a busy time so what better week than to order another Miss Fresh box. The last one was just two weeks ago. However, this menu fit what we liked so why not, right?

Let’s get cooking! 🙂

Miss Fresh #9

Miss Fresh

Shrimp Rolls with Peanut Sauce

Miss Fresh

Shrimp Rolls with Peanut Sauce

This box was quite the adventure since I found my cooking motivation early in the morning as I scrambled to get this together and prepare for heading out to work. Particularly the first two recipes were made in the early hours however, they did turn out pretty good. The first was this shrimp rolls. I used to my shrimp rolls with my best friend however, she always took point and I just had to put it together so learning how to make this felt great because I’m a huge fan of this plus Miss Fresh’s recipe avocado which is a really nice twist since I don’t eat raw veggies so my husband made them with the cabbage while I had a simple one with vermicelli, shrimps and avocado along with the peanut sauce. The peanut sauce was really awesome and really made this dish delicious.

Asian Tofu Stir-Fry

Asian Stir-fry

 The first two meals are very easy to make. In fact, they are delicious as well. I’m a huge fan of stir-fry and its not only because I’m Chinese and grew up with it. The idea of tossing a bunch of stuff together in a wok and it turning into a meal is efficient. Of course, it is never as simple as tossing it together but how to cook what and when. We don’t get a lot of tofu and my husband’s not a huge fan of mushroom although he does tolerate shitake mushrooms. This dish made the house smell so nice and it is incredibly easy to do. Maybe one of my faves Miss Fresh recipe.

Shepherd’s Pie with Cauliflower Topping

Miss Fresh

Miss Fresh

Shepherd’s Pie

My husband loves Shepherd’s Pie. I just never make it because its a bit of a hassle. I hate meals where I need to cook and then bake. As you see, I’m all about efficiency. Shepherd’s Pie also has that mashed potato aspect which only is good with a decent amount of milk or butter. While I digest butter, I know my husband prefers milk and then there’s the whole corn issue. My health is ridiculous, I know. The price for not taking better care when I was studying in university. Now I’m getting preachy, so I’ll stop and get back on track. However, this one does a nice twist with a mix of mashed potatoes and cauliflowers. I do like the texture of it even though it only uses butter. The minced meat is seasoned well and its all very tasty. Definitely one worth giving a go a second time.

Pork Tenderloin with Apples, Brussel Sprouts and Rice

Miss Fresh

After the searing part…

Miss Fresh

Pork Tenderloin with Apples & Brussel Sprouts

The pork tenderloin is pretty easy to put together and it does taste good with just coating with coriander and a spices blend (cinnamon and something else). The searing part after 10 minutes each side gets about that look up in the top picture. Sorry for the blur. However, we’re not much for seared foods so I decided to cook it through instead in making the veggies portion. It turned out for the better and I really liked this one a lot as well. The apples add a little acidity to it that works well with the dish. I’m not huge on the apple cider vinegar part. I’ve tried it out a few times in some other Miss Fresh recipes and it adds a weird taste to it that takes time to like. Overall though, this one is good. I’d redo it but maybe change out the apples or maybe use something else than vinegar.

Overall…

Miss Fresh doesn’t fail us. I’d venture to say that this is one of the better boxes because all the meals were winners even if I would have tweaked it to match our tastes a little better. Shrimp Rolls definitely take the win for this one. That peanut sauce is to die for and the rolls are good even in its simplest form. I’m actually craving it as I write this up (not only because it is during my lunch break).

Brunch: Foiegwa (Montreal, Canada)

Another weekend out. One of my awesome friends took me out for a belated birthday brunch as he always does every year. This year, we went to try out Foiegwa which is a diner/restaurant located near the Atwater Market in Montreal. Its in a pretty convenient location and we’ve never been before.

Let’s check it out!

FOIEGWA

Menu

Foiegwa

Tea

Foiegwa

Not my usual green tea but they did have the selection although they had run out of the green so I took Early Grey instead. Black tea isn’t my favorite but this one was pretty good.

Meals

Foiegwa

Ham Omelet

Foiegwa

Chicken and Waffles

Ham omelet was my meal. I broke out of the normal two eggs and whatever side which is my usual go-to. I do like ham quite a bit but I don’t eat it a lot. The omelet was really good with a good balance of seasoning. There was an apple chutney of sorts which tasted pretty good. The potato wedges were also very tasty.

My friend had the Chicken and Waffles. The chicken looked moist and he said it was. His feedback was that the meal itself was good, both the chicken and waffles. However, he would have liked to have the maple syrup on the side instead so that he could be the judge of how much to put on it.

Overall, the service was decent. It is a small joint and pretty busy on the weekends so do expect a wait. I don’t mind waiting for good food so that wasn’t an issue. The place is convenient and the food was good. The parking is a little harder and really relies on your luck but we were also lucky so everything worked out for us. I definitely recommend this place. The menu is quite extensive and I’d definitely go back to try out something else there when I have time.

Cabane à Sucre: Érabliere au Palais Sucré (Mont Saint Gregoire, Quebec)

After a few years ago’s little sugar shack incident that left quite the sour taste in our mouth, which you can find here, my girl friends and I decided to head out to give it another try but of course, at another location. With that experience in our pockets, we made sure to get how everything worked here before even beginning the meal. I’m getting ahead of myself already.

Let’s get ready to sugar off! 🙂

Érabliere au Palais Sucré

erabliere au palais sucre

The site itself was really nice. There were some farm animals to look at. There were also swing sets around a little fire and a playground area for the kids. Inside a house was a the tir a sirop which is a little maple syrup thing that I’ll show you later. We had a bit of time to walk around while we waited for our table to be available since we got there a little earlier than the reservation. It was a beautiful day so made the walk very enjoyable.

Now for the meal!

 

erabliere au palais sucre

Pea Soup

Erabliere au Palais Sucre

Main meal

In the main meal, there’s the scrambled eggs, bacon, ham, sausages, fried potatoes and cooked potatoes, coleslaw, beans, and the crunchy thing. Most of these have maple syrup already but you can always add more maple syrup since that is the point.

erabliere au palais sucre

Dessert

All the desserts had milk so I couldn’t have any of it but my friends said that it was incredibly sweet so it was very filling as well. There’s some sugar pie and mini pancakes and little cakes and the pudding.

Finally, after we left, it was time to use the ticket for the “tir au sirop” which is maple syrup on ice and you use a popsicle stick to roll it up to eat.

Erabliere au palais sucre

This is actually one of my favorite winter highlights and I love it a lot. Its pretty awesome. And this tasted really good. It is pure maple syrup so every place has a little variety and I like this place’s quite a bit.

A quick little outing but its always fun with my girl friends. It was a ton of fun and the meal was pretty good. Most of all, the service was very good. Our waitress tried her best to even offer options for the dessert when she knew that I couldn’t have any. I always appreciate these little gestures.

A fun little outing!
Have you been to Sugar Shack (aka Cabane a Sucre)?

Battle of Ingredients #1: Carrots and Noodles

It is finally here!
A new segment with Phoebe from Starry Traveler’s Road!
Thanks so much for joining us!

Battle of Ingredients

INTRODUCTION – What is Battle of Ingredients?

Battle of Ingredients (name subject to future change maybe) is the brainchild of myself and Phoebe who really love to talk about tons of things but our families have somewhat become foodie buddies. We talk food a lot and go to restaurants even more but we each have our food restrictions and our habits and with this Battle of Ingredients, we have two goals.

One: we want to learn more about the Quebec foods through different seasons which will be a huge focus on how we pick our ingredients.
Two: To expand and explore new recipes and ways to cook as well as try out new ingredients.

However, we do also want to say that this is a battle of ingredients but we use the word ‘battle’ loosely because we aren’t actually battling each other. Our judges are family and close friends and they offer us suggestions on how to improve our recipes. Its more the challenge of figuring out a good way to incorporate the selected ingredients. There will be times, like the next one, where we will be working together to put together a meal with the next selected seasonal ingredients which will be announced at the end of this post.

Battle of Ingredients #1: Carrots & Noodles

The first challenge is a simple one. We wanted something that we could use readily, plus carrots are about the best looking vegetable available at our supermarkets now. The meat is free to our choosing and noodles is for a nice carbs base that everyone gets a good energy boost. Two noodle dishes are heavy so we served them in moderate portions.

PHOEBE’S MENU
Homey Osso Bucco with Udon

Osso Bucco

Homey Osso Bucco with Udon

I know Kim wanted to try osso bucco and it is freezing outside thanks to Canadian winter, so I decided to cook this dish as part of the cook-off. This is one of my mom’s thermal cooker recipes that I managed to replicate with some adaptations over the years.

Given I had to prepare more portions than usual, I had a hard time putting numbers on the quantities of ingredients.

  • Osso bucco
  • Carrots
  • Celery
  • Sweet onions (normal onions are okay, but I prefer sweet ones)
  • Bay leaves
  • Chicken stock (powder)
  • Water
  • Udon

Instructions:

1. Wash the osso bucco and put in the inner pot.
2. Wash and chop all the veggies to your desired size (please note if it is too little, veggies will disintegrate into the soup). Put in the inner pot on top of the meat (I usually cut carrots first because they are bulky when compared to celery and onions).
3. Wash the bay leaf and put into the inner pot (I always prefer 2-3 in my cooking).
4. Pour water into the inner pot and make sure it covers the meat and veggies.
5. Boil it until it starts bubbling and add chicken powder to taste (One thing that I noticed if you are cooking more portions than usual, you may need to reboil to ensure the osso bucco is thoroughly cooked).
6. Boil it a bit longer and put the inner pot into the vacuum insulated cooker.
7. Let it cook over night.

While my family usually eat this with rice, I prefer udon after doing a lot of testing in dorms. My mom used to vacuum seal some with veggies so I can enjoy it while doing my assignments. I remember trying rice vermicelli, egg noodles, pasta and udon. Rice vermicelli got soggy really quickly while egg noodles held themselves a little better. Pasta was okay, but udon stood out for remaining bouncy when it took me a little while to finish dinner.

That is pretty much it for my recipe. Hope you enjoy it! 😊

KIM’S MENU
Chicken Rice Noodles with Carrots and Cucumbers

Chicken Rice Noodles

Chicken Rice Noodles with Carrots and Cucumbers

Unlike Phoebe, my recipe is somewhat of a combination of a few things I like making. I did end up forgetting something in this one and our judges definitely did realize even if I don’t honestly mind that much.  Here are the ingredients I used:

  • Rice Noodles
  • Nantes Carrots
  • Cucumber
  • Eggs
  • Garlic
  • Ginger
  • Chicken Thighs
  • Rice Vinegar
  • Green onions
  • Soy Sauce
  • Sesame Oil

How to make it:

1. In a bowl, mix together sesame oil, soy sauce, rice vinegar and garlic. Set aside.
2. Prepare the chicken. Cut the chicken lengthwise and mix with the marinade above.
3. Boil water in a saucer. When it starts to boil, put in the rice noodles to cook. Place in for few minutes. Remove and put in strainer. Rinse with cold water. Rest strainer on a bowl to let water drain.
4. Peel the carrots and cucumbers and chop them lengthwise (or however you like them that makes it easier to cook). Mince the garlic and chop the ginger.
5. Heat up the wok on medium-high heat. Put in some oil (sesame, olive, whichever you use; I used avocado oil) and let it heat up.
6. Put in some garlic and ginger into the wok. Afterwards, add the carrots and cucumbers. Let them cook through and remove on plate.
7. If you need, add a little bit of oil to the wok and cook the scrambled eggs.
8. Next, cook the chicken with marinade as sauce.
9. Once its cooked through, add back the eggs, carrots and cucumbers. Let it cook a little more and add the noodles to heat everything back up.
10. Remove from heat and put in plate.

COMMENTS FROM FRIENDS (AKA TASTERS)

Phoebe’s Osso Bucco was cooked thoroughly and enough time. The only comment was on the choice of using the Udon noodles and that dials down to a personal preference.

Kim’s Chicken Rice Noodles was cooked well however it was on the more bland side. Something that Kim suspected out of her eating habits and the fact that she forgot to use broth. The suggestion was to use chicken broth to add some natural flavor instead of using salt and it would help infuse the meal overall.

This concludes our first BATTLE OF INGREDIENTS!
Hope you enjoyed it!

The next battle will be held next month as a collaborated full course meal featuring MAPLE SYRUP!
Right in time for cabane a sucre season!

Recap: Miss Fresh #8

Another Miss Fresh is here! Having a box arrive after a trip is usually a great way except I forgot how busy I was going to be. Thankfully, my husband helped out to with making a good few of these dishes so excuse the pictures for not being plated exactly as I would however the star of the meals are all there, except for one. We didn’t get a picture of the first meal we made. The next box is coming soon since April is a somewhat busy month and I’ve caught up with a lot of things.

Let’s check out the meals!

Miss Fresh #8

Miss Fresh

Tandoori Vegetable Naan-Wich

Let’s start with the first meal that was made quite out of place of how I’d make these meals since I usually put the vegetable ones as the later ones. However, its all good since due to the ingredients, my husband was the only one that could eat this one. He made it and had it. I can’t say he’s a fan because I believe a portion of it is still sitting in the fridge. However, he did add his own twist to it by adding some protein in the form of scrambled eggs.

Citrusy Herbed Chicken Legs

Miss Fresh

The star of this box has to be this meal! Perhaps, I’m a little biased since I soon came to realize there was a lot of adaptation with the other two meals to work around my intolerance so my husband ate most of it. Funny enough, he cooked this one up. Now, I love chicken so this was a winner already. The best part of this meal had to go to learning a new way of making sweet potatoes for dinner using lemon. It had this fantastic sweet and sour sort of element and just tasted so awesome.

Sausage and Vegetable Stuffed Mushrooms

Miss Fresh

Look at these cute little stuffed mushrooms. Miss Fresh boxes was the first to introduce how to make these stuffed mushrooms and I was excited about it being a part of this box. Of course, I have been so busy and tired that I ended up garnishing all four of the mushrooms with cheese so means, its down to my husband, the mushroom-hating person to take care of it. To my surprise, he liked it a lot. Guess this is how we’re introducing more veggies into our meals from now on. This is paired up with pesto pasta which was made separately afterwards but was not photographed. Sorry about that. A huge thank you to Miss Fresh this time for adding an extra little plastic bag for the pesto so avoid the spillage mess that I had in a previous box. I’m glad to see improvements and thoughts made every single time. 🙂

Coconut Beef Curry

Miss Fresh

Finally, the last meal is the Coconut Beef Curry with a side of Jasmine Rice. This smelled so good while it was cooking and other than the simmering time being longer and maybe preparation, it was relatively easy to make. Although, we did do this one as a collaborated effort since I’m not too good with cooking beef so my husband took over the duties. Although in the end, because I decided to keep in the Thai chili and it would be spicy that it is also my husband’s dinner.

Overall…probably a lack of judgement on my part for this box but its always nice to still get some good meals out of the box. The meals themselves were pretty good even if I couldn’t taste them. They surprisingly expanded my husband’s liking for certain vegetables which is always a good thing. With the help of this box, we can now make mushrooms for everyone. That’s pretty awesome since I have portobello mushroom cravings every little while.

What meals appeal to you from this box? What do you think?

Lunch: DollarBouffe Restaurant (Brossard, Quebec)

Last weekend, my friend and I headed out to run some errands and decided to go grab some take-out for lunch to save on some time since I had to prepare for that evening’s events with friends.

DollarBouffe Restaurant

DollarBouffe Restaurant

Deep-fried  Pastry with Pork

Deep-Fried Pastry

This was pretty good. While it is deep-fried and should be oily, I found it a little too oily and had to kind of soak a bit of it away with paper towels. However, the pork inside is seasoned really tasty.

Plain Rice Roll (with soy sauce)

DollarBouffe Restaurant

Rice Roll is a pretty traditional dim sum plate. For those who frequent dim sum will notice that this doesn’t look like your typical one. But these are made pretty fresh on spot. It is a little wait but it does taste on point. I’m a fan of the plain rice roll variety, if not, then I’d usually go for shrimp. Next time, I’ll try out the other flavors, I’m sure.

Boat/Sampan Congee

Dollarbouffe Restaurant

Congee isn’t really my favorite meal. I usually associate it with something I’d eat when I’m not feeling well. However, probably because I’ve been plagued with all these infections and health issues that its been an additional motivation to try it out. Boat congee is a pretty common type but I’ve never actually eaten it much before however this one tastes so good. Especially when the ingredients are really plentiful with big chunks of fish.

Do you like dim sum or Chinese food in general?