Happy Valentine's Day!

In celebration of Valentine's Day, we hosted a Dessert Party at The Queensbridge Mill.

We created a buffet of our favourite sweet delights:

Red Velvet Cupcakes with whipped buttermilk & cream cheese frosting

Shot Glass Sensations of decadent Chocolate Mousse

Sugar Cookies flavoured with Raspberry Jam & drizzeled with White Chocolate

Hearts of Meringue which melted in your mouth

Chocolate Biscotti

Mini Lemon Tartlettes topped with a cloud of Meringue

Strawberries dipped in Dark Chocolate

We love to set a buffet table using plateware, stands and candlesticks to create eye appeal. We even designed a floral cake centrepiece made out of pots of Primula placed on a white platter covered with moss. You can create your own tiered stand by simply setting a plate on top of inverted glasses or stemware. A beautiful table always enhances the food. Be inventive, be playful. It's fun and it shows your guests that you care.

Once the table is set, it is time to eat. As Marie Antoinette declared, "Let them eat cake!" And so we did as we sipped on Italian Pomagranite soda, tea and coffee. Nothing like a good sugar high to create a joyful buzz and a good time for all.

Wishing you a sweet Valentine's.

Karen & Linda

French Farmhouse Chicken Soup

These are the simple ingredients that transport your palate to the countryside of France for a taste of winter magic:

French Farmhouse Chicken Soup
Close your eyes for a moment and picture a farm house nestled in the French countryside in winter. The husband has gifted his wife with a freshly slaughtered hen for supper that night. The frugal wife knows how to create a one pot wonder that will nourish her family on more than one occasion. This recipe is so easy but the results are so delicious.
La Recette:
Ingredients:
1 whole chicken*
2 medium cooking onions, diced
3 cloves of garlic, sliced
2-3 large potatoes or 6-8 assorted small potatoes, washed and cut into bite size pieces
2-3 carrots, chopped into coins
2 stalks of celery, chopped
2 parsnips, chopped into bite size pieces
3 tbsp. of freshly chopped parsley
1 tsp. of paprika
1 tbsp. of dried oregano
1 litre of low sodium, organic chicken broth, preferably
1 litre of water, more or less depending on size of pot
1/2 cup of white wine, preferably French
Salt & Pepper to taste
*the size of the chicken determine the size of pot and the amount of water needed to completely cover the vegetables.

It's time to make a beautiful French inspired soup with my "Staub" (made in France) pot.
Saute the onions in 2 tbsp. of olive oil until soft, about 2-3 minutes. The smell of onions cooking a top the stove is always a promise of something good to follow.

Place the entire chicken on top of the sauted onions. It's like a little nest!

The vegetables are all chopped and ready to be put into the pot.

Place the chopped vegetables on top of the chicken along with the fresh parsley and oregano. Bright, bold, goodness!

Pour in the chicken broth. Add water if needed to completely cover the vegetables. Bring to a boil and then turn the stove down to simmer for 1 1/2-2 hours. The house soon fills with the delicious aroma of all those fabulous flavours melding together.

Remove the chicken from the pot to cool. Add in the wine and rice. Continue to simmer to allow rice to cook and the wine to infuse the broth.

The tender chicken meat literally slides off the bone and into the soup it goes! Continue to simmer for until 5 minutes until the meat is warmed again in the broth.

A meal in a bowl. Soups are so satisfying. Like our frugal French farm wife, we can enjoy it today for dinner and reheat again the next day. This soup also freezes well so make a big batch so you can enjoy it on a number of occasions.

More one pot wonders to come!

Bon Appetit!

Linda & Karen

The Wonder Pot is Back!

January always marks the resurrection of my wonderful cast iron, made in France, Dutch oven. I do use it through the year, however, the long cold days of winter inspire me to always have something cooking on the stove. This time of year begs to have something warm and satisfying waiting for you at home. Savoury soups are the ultimate comfort food. Easy to make and enjoy right away or refrigerate overnight, letting the flavours meld just waiting for you to reheat and cozy up....ah....

Our first cooking class in 2011 celebrated 3 of our favourite soups. Healthy and hearty, each recipe embraced a regional flavour. Our first one pot wonder:

Tuscan Bean Soup with Spinach & Tortellini

A taste of Tuscany in a Bowl!

Ingredients:

1 tsp. olive oil

2 cups chopped onion

1 large red bell pepper, chopped

2 zuchinnis, chopped
3 garlic cloves, minced

2 cups baby spinach

1 tsp. dired Italian seasoning

2/3 cup water

1 (16 oz.) can of white kidney beans

1 (16 oz.) can of Romano beans or red kidney beans

2 cups vegetable broth

1 (14 oz.) can of chopped tomatoes, preferred canned in Italy because they taste the best!

1 (14 oz.) can quartered artichoke hearts, drained

1 pkg. of uncooked, fresh tortellini, cheese or meat

1/4 cup freshly grated Parmesan cheese

Salt & Pepper to taste

Method:

Heat oil in a large pot over medium-high heat. Add chopped onion, bell pepper, seasoning and garlic. Saute 5 minutes or until tender. Add the rest of the vegetables and bring to a boil. Reduce heat and simmer for 20 minutes. Add tortellini and cook until done. Ladle in bowls and freshly grate Parmesan on top.

Stay warm....more soup recipes to follow.

Linda & Karen