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Time to put away the canned stuff because I’m going to prove to you how easy it is to make your own cranberry sauce!¬†It takes about 5 minutes to make and your turkey we’ll be more than happy to share the spotlight with this delicious sauce!

I usually make mine 1 hour before my turkey is ready, that way, I can use some of the turkey broth that’s in the oven ūüôā

Ingredients

1 package of fresh cranberries or a box of frozen cranberries (about 2 cups)

2 green shallots (chopped)

1 tablespoon of butter

1 branch of Rosemary

1/2 teaspoon of cinnamon

1/2 cup of white sugar (or more, it’s as you wish really…)

2 tablespoons of orange juice

1/4 cup of turkey broth (basically the good juice that’s lying in the bottom of the roasting pan)

salt & pepper

Preparation

On low heat add the shallots and the rosemary to the butter. Cook for 1 minute. Add all the other ingredients. Cook for about 5-7 minutes. Your cranberries will burst open and the sauce will become thicker and look like a jam. Once it’s to your liking, reserve.

Let cool before serving

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French onion soup


Ah, onion soup! It’s so easy to make, I don’t understand why it’s that hard to find a tasty one at a restaurant! For those at home who are still searching for THE onion soup recipe, well here it is, straight from my mother’s cook book, handwritten and all. You can’t say that this recipe isn’t homey, just by the look of it, with all that drizzling cheese, it instantly warms up my heart ūüôā

Ingredients

-6 onions (chopped)
-3 tablespoons of butter
-1/2 cup of white wine
-2 tablespoons of all purpose flour
-6 cups of beef broth
-2 Bay leaves
-salt, pepper
-1 1/2  cups of grated cheese (Cheddar, Gruyère, or Swiss)
-Pain baguette or any bread you like

Preparation
Melt the butter in a casserole. Cook the onions on medium heat for about 20 minutes (keep an eye on them so that they don’t burn!). Add the wine and reduce 2/3 of it. Add the flour and incorporate the broth, the salt & pepper and the Bay leaves. Cook at a low temperature for about 30 minutes.

Once your soup is done and you’re ready to serve it, heat up your bread in the oven or if it’s sliced you can put it in the toaster.

Take an onion soup bol, or a bowl that goes in the oven (i.e.creuset) and put some grated cheese in the bottom of the bowl. Add the soup but leave some space on top for you bread. Add the bread on top and cover it with cheese, the more the merrier!

Broil in the oven til the cheese is melted, about 2 minutes…

Note: The next day, you can heat up your soup in the micro-wave and repeat the process with the bread & cheese in the oven. It’s a great meal to have after a hard day at work!

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Yes, I know, another Halloween video. But this one was too hilarious for me to keep for myself! For 27,95$¬†The World’s Largest Gummy Worm is 128 times bigger than your favorite childhood candy!

This treat is great for a Halloween party.¬†Think of it, ¬†twenty-six inches of gummy food that is bound to entertain. The gummy worm is¬†¬†3 pounds, ¬†it’s 4000 calories ¬†and it’s available in five flavor combinations. Seriously, how could you say no?

Warning: ¬†never to give this to your kids, unless you want a bunch of wild banshees running in your living room ūüôā

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Salt and Pepper squid with Apple Saffron Aioli

I visited Winnipeg this summer because my hubby wanted me to meet his grandmother. I didn’t really know what to expect from the city as I had never been. In the taxi ride on our way to my mother in law, I spotted a great looking restaurant that captured my attention, Segovia tapas bar & restaurant. Being a huge fan of tapas and Spain, I noted the name and promised myself to go and eat there. About ten minutes later, the taxi finally pulled up to our destination.

Luck had it that my mother in law lives in Osborne village, a colorful and creative area in Winnipeg. The following day, she encouraged us to walk around and visit the boutiques and cafe’s. As I strolled down Stradbrooke Avenue, I was astonished to stumble upon Segovia as it was right next to my mother in law’s condo (hmmm that taxi driver sure did fool us!). Being 10 in the morning, we obviously couldn’t go in (even though the menu was VERY appealing), but as soon as the clock turned 12 boy did we charge! Moments of pure delight followed.

Asparagus with soft poached egg, serrano ham, idiazabal cheese cream sauce

I must say that Segovia has been my best discovery in regards to restaurants in 2010. I still crave most of the dishes that I ate that day. It’s remarkable that such a young chef can be so talented, but I tell you, it is indeed possible! Adam Donnelly is a chef to be reckoned with! And with his loved one, Carolina Konrad, they have managed to offer wonderful, well-balanced dishes at reasonable prices in a beautiful decor. They even spent 6 weeks in Spain to seek inspiration for the restaurant. On their website you can read “For Segovia‚Äôs menu, Adam gracefully melds Spanish recipes and techniques with local ingredients and modern ideas to create an inspiring menu of delicious small dishes meant to be shared amongst friends and family.” I couldn’t have said it better myself!

Hanger Steak with beets, valdeon cheese and horseradish salsa verde

Seared Scallops with Cauliflower Puree and Pedro Xiemenez Caramel

I still crave the seared scallops dish, and even attempted to do it at home (with a great level of success I must say!) The desserts are wonderful as well, Machengo¬†cheesecake, Cinnamon Churros, Dark chocolate torte… The restaurant also offers a very nice selection of wines ans Sherry’s.

Coming from a foodie that has pretty high standards in regards to restaurants, I promise you that Segovia will provide you with a great culinary experience. My mouth and my brain were pretty much in awe the whole time. I even went back the following day!

Dishes are priced between 4$-28$ (average about 10$ per dish), and I suggest 2-3 tapas per person, shared with your friends and family of course!

 

Segovia

484 Stradbrooke Avenue, Winnipeg

204-477-6500

Note: all photos were taken by Carolina Conrad, thank you!


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Oh the time to pick apples has arrived and what better thing to do than actually make meals with them! I love making stews in the Fall, it always warms me up and they feel like a big hug after a long day at work. The best thing about stews is that they’re easy to do and if you make a big batch, you’ll have great left overs and amazing lunches (your colleagues will be jealous!) for the following days. And your kids and hubby will be more than happy that you have more quality time to spend with them and less time to give in front of the stove!

Ingredients

2 tablespoons of olive oil

1 kg of lamb cubes

1 onion (diced)

2 tablespoons of Dijon mustard

1 bouquet garni (or 1/4 cup of fresh parsley, 1 thyme branch, 2 bay leaves)

salt & pepper

1 tablespoon of all purpose flour

5 cups of beef broth (or lamb if you can find some)

2 cups of apple juice (the homemade looking kind…)

Apple garnish

2 tablespoons of butter

3 apples (peeled & sliced)

Preparation

In a large casserole, add the oil and cook the onions¬†for 2-3 minutes. Add the lamb cubes and sear the meat on every side until it is evenly browned. It takes a few minutes but it’s worth it, the caramelized flavours are the secret! Add the flour, the broth and the apple juice. Then mix in the Dijon mustard and the bouquet garni.

Bring the pot to a simmer. Cook on medium heat for 1h45 minutes or until the meat is tender. Add broth or apple juice if needed while cooking.

For the garnish, once your meat is cooked, put the butter in a pan and caramelise your apples. Don’t cook them too long as you want the a bit on the crunchy side!

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Well, even though it’s almost the end of August already (sighhhhhhh), I’m still enjoying my summer salads and not quite ready to dive into beef stews and chicken roasts just yet. Here is a great salad that I had the pleasure to taste in a nice trendy hang out in Montreal called La√Įka. People usually go to this venue for drinks but the food is decent and the prices are reasonable.

The combination of the apples, the endives and the mint make this salad fresh and tasty. perfect for a BBQ dish, served on its own our next to a tasty piece of white meat fish like Tilapia.

Ingredients

3 endives sliced thinly

1 1/2 apples sliced thinly

25 fresh mint leaves

7 fresh basil leaves

juice of 1/2 a lemon

Vinaigrette

4 tablespoons of olive oil

2 tablespoons of rice vinegar

1 tablespoon of maple syrup (or honey)

salt and pepper

Preparation

Mix all the ingredients together!

Note: You could do the vinaigrette first and add it to the salad.

Add the lemon juice to the apples quickly so they don’t become brown.

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Well today was a happy day because the wonderful and creative illustrator Lisa Orgler drew my Watermelon Martini recipe for her lunch box project. How amazing is that? And the crazy thing about it is that we’ve never actually met! But thanks to the site Foodbuzz our worlds collided and here we are today. Fascinating how things can get accomplished in the land of virtual foodies.

Needless to say that her project is quite an interesting one. Her goal? ¬†To make food paintings out of monthly themes. This month’s theme? “Your Food, My Drawings”, hence the watermelon martini…

Last months theme was “Gnome made treats“.

When Lisa initially started in 2009, she made a painting everyday! But nowadays she enjoys more working with themes and palettes.¬†Lisa paints on playing cards, but she also makes foodie calendars, recipe cards and has tons of cool stuff to sell on ETSY. Honestly, if I didn’t restrain myself, I think that half my house would be decorated with her awesome works of art ūüôā

If you’re a blogger and would like to submit your recipes for her to draw read her submission guidelines here.

I have some blueberry muffins to tend to…

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