What (if any) baking are you doing this holiday season? So far in the past week, I've gone through nearly 2 pounds of butter, 3 lbs of butter, 1.5 lbs of chocolate chips, and 4 cups of pecans.

I've baked so far:
- chewy cranberry pecan chocolate oatmeal cookies
- double chocolate espresso (thanks for your help, Karen!)
- cranberry pecan biscotti (no butter at all in this recipe but the dough is very sticky and hard to shape)
- white and dark chocolate pecan cookies

My cookie jars are filling up!

posted at 2006/12/13 9:24 PM by Deviline   0 comments

A few weeks ago, M and I went to Les Fougeres (http://www.shopdaddy.com/hws/fougeres.php?lang=en&pn=fougeres_welcome) , a wonderful restaurant nestled in the woods of Gatineau Park. We were suddenly back in Quebec and back to a place where food is understood to be a passion and not just a fuel to keep us going.

We had brunch there, and what a heavenly meal it was! The restaurant is cozy and elegant at the same time. There is exposed wood floors and the windows look out into the woods. The service is excellent. I was so happy to hear and speak French again!

I ordered the duck, orange, and maple syrup tourtiere. The crust was perfectly done - melt in your mouth pastry without too much of a greasy after-feel on the tongue and palate. The meat was seasoned to perfection with enough hints of sweetness and tartness not to overpower the duck.

M ordered the confit of duck served with rosti potato, poached pear, spinach and Québec chèvre. He exclaimed that it was the best confit de canard he's ever tasted (and believe me, we've tasted many in different restaurants literally around the world). The meat was falling off the bone tender, the skin expertly prepared so that it was slightly crispy. The chevre is more of an acquired taste though which he did not appreciate as much.

After the meal, I was the only one brave enough to order dessert which consisted of a homemade lemon sorbet with a cassis compote. It was just what was needed to refresh the palate and help with digesting all the fats I just ingested. What I really wanted to order was the warm chocolate pudding topped with a dark chocolate ice cream bon bon, kumquat confit, and served with Chantilly pouring cream but I just ran out of room in my stomach. Oh well, next time...

The restaurant is attached to a little shop where you can buy refrigerated homemade soups, confit de canard, and tourtiere from the restaurant. There is also a myriad other fine foods imported from all over the world for your epicurean enjoyment.

posted at 8:56 PM by Deviline   0 comments

Triple Bypass Burger served by waitresses dressed as nurses at the Heart Attack Grill in Tempe, Arizona

posted at 2:11 PM by Amy   0 comments

'December 2006'