Zelinda's Marinated Olives( revisited)

I just finished making a batch of my mom's marinated olives; and they looked so beautiful that I decided to post them a second time. You will find the instructions and ingredients used, in the recipe archive section (04/11) of the blog.

Free-Form Blueberry Pie

Literally, this recipe is "as easy as pie" to make. The pie crust dough is one of Laura Calder's recipes, which can be found on the Food Network site. Once you have mastered the dough recipe, which by the way is super easy; all you have to do is add your favorite fresh fruit, some sugar, a drop of lemon juice and some cornstarch to produce a tasty dessert.

Pasta Salad with Pesto and Asparagus

With the arrival of asparagus at the local farmer's market, I can't resist putting together one of my favorite spring salads. Toss in some homemade pesto, small tomatoes; garnish with parsley and voila a fresh pasta dish on its own or a delicious accompaniment to your favorite grilled meat. If you have any questions about the recipe, just drop me a line and it will be a pleasure to answer them.

LES CULTURES GOURMANDES

A few shots of this weekend's Pointe-A-Calliere Museum's Cultural Feast, held in Old Montreal from May 29 to May 30th. It is a family friendly outing with activities for the kids, music and numerous booths offering a variety of foods from Montreal's diverse cultural community.

Donut Muffins

I discovered this recipe on the Food Network "Community" site. The photo submitted by one of the members looked so appetizing; that I couldn't resist making these "donut muffins'. The results are quite surprising, as you can see from my own photo above! The trick is to use mini muffin trays instead of the traditional size muffin trays. So watch out Tim Horton; you are about have some stiff competition with these baked goodies that are under the no fry zone. Much healthier version for you but with all the addictive flavors of tiny 'Timbits'. Only two small changes to the original recipe; I substituted the margarine for the natural and rich flavor of butter and doubled the recipe. The recipe makes makes 36 donut bits (mini muffins)

Ingredients

• 1 cup white sugar
• 1/2 cup butter, melted
• 11/2teaspoon ground nutmeg
• 1 cup milk
• 2teaspoon baking powder
• 2cups all-purpose flour
• 
  
• 1/2 cup butter, melted
• 1 cup white sugar
• 2 teaspoon ground cinnamon

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease 36 mini-muffin cups.
2. Mix 1 cup sugar, 1/2 cup butter and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about 3/4 full.
3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
4. While muffins are baking, place 1/2 cup of melted butter in a bowl. In a separate bowl, mix together 1 cup of sugar with the cinnamon. Remove the muffins and dip each muffin in the melted butter, and roll in the sugar-cinnamon mixture. Let cool and serve.

Garde Manger Restaurant

To all the Food Network fans out there, I wanted to share a photo of Chuck Hughes' restaurant in Old Montreal. The exterior of the restaurant is simple and unpretentious, not even a sign to indicate its name, much like the charming host himself and his cuisine. Though unpretentious, the food is far from simple with its fresh ingredients and rich flavors. Upon entering the front door you embark on a memorable dining experience; enhanced by his beautiful and capable staff. Should you be lucky enough to meet Chuck himself, you discover that he is the real deal. His energy and exuberance are evident; as you see him interact with the staff in the open kitchen of his restaurant. Even without the cameras rolling, his endearing smile seems always present and upon request; manages to find a few minutes to give you his personal greeting.

Fruit Tart with Lemon Curd Filling

Nothing beats a sweet and tangy fruit tart for a scrumptious summer dessert. The star of this tart is the refreshing lemon curd filling bursting with flavors. It is sure to become a family favorite.

Ingredients: 
Lemon Curd:
1 cup sugar
1/4 cup butter
2/3 cup lemon juice
1 tablespoon grated lemon rind
4 eggs
1/2 cup whipping cream
Add the sugar, lemon juice, lemon rind and butter in a saucepan.  Stir the ingredients on medium heat  until dissolved. In a bowl beat the eggs and  gradually pour in a steady stream  the lemon mixture. This method will temper the beaten eggs when adding the hot mixture. Transfer back to the saucepan and simmer for 1-2 minutes to allow the lemon/egg mixture to thicken. Pour into a glass bowl and place a plastic wrap directly on the surface to prevent a crust from forming. Refrigerate for  2-3 hours.  
Fold in the whipping cream and serve.