Food,food and more food. What do you like to eat? How do you like to eat it? Let's talk food, ask me questions, let me help you cook a fabulous meal or a healthy meal for your healthy lifestyle.
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Welcome and enjoy! Please tell me what you are eating. Share your thoughts on food and what you see in your grocery store. Ask questions. This is a place where we can all learn from each other and share our skills, passions for flavours and love for eating.
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Friday, April 8, 2011
The day after Disco!
Three main components, potatoes, sauce or gravy and fresh cheese curds. After a night of dancing, using my once broken leg, having a few beers this is what is necessary for the next day, Poutine! Now not being a Quebecer but indulging in the art of Poutine and how many changes it has taken over the years, adding my own cravings and this is ready to be devoured. This is truly the best at 4am in Montreal and that is that.
This particular Poutine was made with root vegetables, potatoes, yams, sliced onions and parsnips. They were chopped up (skin on, except for the onions) and tossed in some olive oil and dried herbs and spices, basil, marjoram, oregano,cumin, salt and pepper. Left to bake in the oven until golden brown and crispy. This was done at about 400F as I find they get a much crispier outside and are still soft inside. I am very picky about the Poutine I eat, the vegetables or potatoes must stay crunchy as getting to the bottom of my bowl to a mess of gravy and mushy potatoes and veg is not my favorite. Gravy on the side pour a little on at a time, cheese to room temperature so that it melts and a sauce or gravy of your liking....yes I will use a packaged gravy for this if I don't have anything in my freezer. The last ingredient I love to have on my Poutine is ketchup........
My passion for food, learning and traveling is a never-ending journey.
Whether I am on a private yacht, at a backcountry lodge, a fine dining establishment or your private party, my love of cooking is always there to play with the senses and the delight the palate.
Over the past 15 years, I have come to recognize travel as one of my key influences. Learning from the places I visit-local organic farms, remote restaurants on undiscovered roads in the Caribbean, and right here at home in the vast culinary hub of Canada. I am forever grateful to those who have shared their experiences, which have helped me to develop a unique and varied cooking style.
I love to cook and serve food as old and new friends gather around a table with a glass of wine, fresh home made bread and a meal that silences the bubbling conversation as each course is tasted.
Please join me on my journey of discovery, learning and of course eating.