Categories
Food

Les Marmitons Guest Chef 2018

I have a lot of foodie friends. Late in 2016 when I decided it would be a good idea to study French cuisine and patisserie at Le Cordon Bleu I was talking to a couple of them about my plans and Paz (my dear foodie friend) blurted “You must be our guest Chef at les Marmitons when you are done!”

“Mais Oui!!” I enthusiastically agreed, no idea what I was agreeing to, however it sounded fantastic and I was already enthralled even though it would not occur until 2018.

2017 rolled by, and I made it through the unbelievably intense Grand Diplome studies at Le Cordon Bleu. I did not however, decide to change my career, but I could have some damn fine dinner parties (even better than before) and I now think cassoulet is one of the best food creations that exist in the world.

I digress…My dear friends did not forget about our previous commitment and I was booked to be a guest Chef at the Winnipeg chapter of Les Marmitons in April of 2018.

http://www.wpglesmarmitons.com/#winnipegchapter1

I decided upon a menu with a number of Basque dishes from the region of the same name in northern Spain and southwestern France. I had also travelled to this region the previous year and loved it.

I prepared the recipes, made the dishes weeks in advance in my home and took photos of the plating so I could present a package of recipes to each group at Les Marms. I was told these guys knew their way around a kitchen and most were pretty good cooks so it was not necessary to explain cutting an onion but I thought photos of what the dish could look like was a good idea.

The week before the event I was told the final number of people who would be cooking and I prepared the shopping list for everything required for the teams; the sommelier received a copy of the menu and proceeded with the wine pairing. I helped with the grocery run and prepping of a few items before the event.

http://www.wpglesmarmitons.com/events/2018/3/13/apr-9-2018-chef-monica-bernard

The evening arrived and I met the group, we engaged in a little chit-chat over appetizers of roasted eggplant dip, lavash crackers and smoked fish; then the group was split into teams with an assigned team leader who picked a number out of a hat determining what dish that team would be preparing.

As the guest Chef I was there to oversee and assist with questions that might come up. It was a blast!! These guys were fantastic!!

Remember I had taken photos of the dishes and had fairly explicit directions for each recipe but none of the groups had prepared any of the dishes before this evening. It was a whirlwind of activity and, as in any kitchen, timing is everything.

Each dish was prepared with a plate for every member of every team, and once completed we had a formal sitting with an explanation of the dish and technique from the team leader followed by a description of the wine from the sommelier.

The commercial kitchen we were using also had some issues that evening and we had to adjust some of the cooking techniques to accommodate; all in all everything worked out fabulously. In addition to the appetizers we enjoyed the following:

Baked Scallops
Clams in “Marinara Style” Sauce
Hake Galician Style
Chicken Basquaise
Rice Pilaf
Gateau Basque

We had a great meal and a lot of fun preparing it. At the end of the evening I was presented with a special certificate stating I was an honorary Chef of Les Marmitons; what a thrill and an absolute pleasure!! I will cherish this experience forever and smile each time I think about my evening with this amazing group of fellow foodies!!

Bon Appetit!!

M

Categories
Food Life Miscellaneous Travel

Hiking in the Rocky Mountains 2018

Over the years I have done a lot of hiking. From numerous day trips in the mountains near Calgary whilst in College and University; geology field school for weeks; working for the Geological Survey of Canada in the high Arctic areas of Ellesmere Island, Axel Heiberg for months at a time to living in the Arctic in Yellowknife and working logistics all over the north, so yes….I can say I have a little bit of experience in hiking and all things related.

Over the years as my career developed into more managerial type positions I spent less time in the field and instead of being in the field for months (as in the high Arctic or drilling camps) I had to plan these hiking excursions outside of work. I did many multi-day trips in the back country with friends which were absolutely stunning – both in terms of the scenery and in terms of how challenging they can be both physically and mentally. I really believe unless a person has carried a pack of ~50 pounds up and down thousands of feet for many hours per day, setting up and tearing down a camp in the rain / wind / snow; trying to get the stove working to have something hot to eat or drink – they cannot truly comprehend how difficult and frustrating it can be!! On the other hand the reward of having accomplished such tasks is also one of the greatest rewards. At the end of a trip when we make it to the final point exhausted, battered and bruised we can still muster the energy for an exuberant yell that We Did It!!!

Well I wanted to do another multi-day backpacking trip in my 50th birthday year and consulted my ‘sister’ and best friend and uber hiking buddy to begin planning in the spring for a trip in late summer. The initial group was 5 which finally ended up as two…she and I. That’s ok we are the toughest of the bunch right? Maybe forgetting also a few years older since the last hike, and since it has been more of a gap in years for myself since the last trip, well one does tend to forget these things. Regardless, we mapped it out, booked flights to meet in Calgary, purchased supplies, dug out old gear and were on our way.

The first morning started with rain as we packed up to drive to the trail head. We looked at each other with a little bit of apprehension both knowing the unpleasant feeling of hiking with a full pack in the rain risking trips and falls over slippery rocks and slimy vegetation. Miraculously the weather improved by the time we made it to the trail head and albeit for the prevailing smoke from the forest fires further west, the conditions were optimal: cool temperatures, no precipitation and no bugs!

This area of Banff / Kootenay area is quite popular with many trails allowing for numerous day hikes. We passed many groups out for a ‘stroll’ with a light pack of 5 or 10 pounds or no pack at all, only a bottle of water and some people without even that necessity. The (lack of) intelligence of some people never ceases to amaze me. Even on a day trip on a mountain trail something could happen and having a few extra items just in case is always warranted, but that is only my humble opinion.

We made the first camp in good time and after tradition of a few nips of single malt, set up the tent and got organized for dinner. Camps in the back country are always organized in basic sections – sleeping, eating, ablutions…the sleeping and eating sections are usually spread out so the bear poles or lockers are furthest away from your tent. Usually irrelevant for me as no matter how exhausted I am at night I manage to convince myself that every sound I hear is a grizzly who wants a piece of me…only me…not the people in the next tent or closer to the cooking area but of course only me! Hmmm….maybe that is a bit self centered…why would the bears not want the people in the next tent?

A big issue at this camp was the lack of water nearby. The small stream that used to run through the camp had been dry for at least two years but there was no sign indicating such nor any information to this online when planning the trip. We actually had to walk approximately 750m to the closest water source past the warden’s cabin. In the big picture of hiking over 60 km it sounds like nothing but if you are exhausted, it is late and it is getting dark and possibly raining, it would make it a very difficult and stressful event to get water to cook, clean and hydrate…a point I must raise with Parks Canada.

We woke to a very chilly morning with frost everywhere and frozen water droplets stuck to the tent, leaves and grass from the rain over night. It made for a spectacular start to the hike as we passed through a valley meadow which had a mellow glow in the sun rise due to the haze of smoke still present in the air. Onward we hiked…up, up and continuously up to the trail above Lake Marvel then it was fairly level for about 5 km until we hit the base of the switchbacks taking us up to Wonder Pass….I know why they call it Wonder Pass as it is a Wonder you make it up the switchbacks!! When we finally made it to the top it was a stunning view of the Towers to the left and another valley to the right. Across the Pass and the start of our descent into the next valley and lake where we would camp for the night. In all my hiking experience one thing usually remains constant – the last mile or kilometer seems to take as long as all of the distance hiked to that point. It is ridiculous. I think it is a cruel punishment from the powers that be to carry 50 pounds on your back and trudge up and down mountain ranges in all sorts of weather and think you are smart. There might be something to that.

The smoke had actually cleared somewhat and we could see the matterhorn that is Mount Assiniboine looming high above in the distance. It does make you think it was a good idea to carry all that weight up the mountain because the feeling of experiencing those moments is truly precious and all the aches and pains seem to float away. But only for a moment. We did go through quite a bit of Ibuprofen I must admit. A lot more than my previous (younger) hiking trips. Again we vowed this would be the last one – it was just too difficult! Magog Lake camp is fairly large with many tent pads and bear poles as well as lockers for food storage and outhouses that are maintained by the trail crew which is a very welcome asset 🙂

The next day we backtracked most of the same trail through Wonder Pass, descending the switchbacks (smarter than your average bear the second time around) and over Marvel Lake into the Marvel Lake campground. Had it not been for my hiking partner knowing one of the trail signs had incorrect (and suspicious hand written) directions, we may have been diverted directly to the lake whereupon we would have likely found the trail ending into nothingness…the second issue with Parks on this hike as apparently this sign with the handwritten marks has not been changed in two years minimum…I will add it to my email of concerns.

We pitched on the best spot in the camp beside the rushing stream in an absolutely beautiful area. We got settled and most of the way through dinner when it started to sprinkle. No worries we had our tent set up and what a great tent it is! It poured rain most of the night and not a single drop entered. It can be miserable hiking in the rain but it is absolutely devastating being in a tent that leaks.

Our final day was hiking out back to the trailhead. At the time of booking the two main campsites we had to backtrack due to closures in the northern area of the Park from the forest fires of the previous year. Apparently these sections opened up during the summer but as we already had our plans made we decided to stay on track. All in all it worked out as we spent each night in a different camp and enjoyed the back country from a different view as we trekked across the terrain. No major injuries other than aches and pains and everything that had been ‘lost’ along the way i.e. bear banger pen, gloves, park permits and glasses, had been miraculously found. Breath taking scenery, a grueling challenge for the body and soul and the best company one could ever hope for. Stay tuned for what is planned for next year.

M

Categories
Food

To A New and Happy Year…and all that jazz….

One year ago I was packing my bags as I ventured upon a journey somewhat into the unknown but not entirely. A bit scared. Excited. Apprehensive. But the decision was made; more than that the money had been paid. I was off to Le Cordon Bleu.

And here it is one year later  and I am in the airport lounge (this is such a familiar situation for me I hesitate to count how many times I have done this over the past 25 odd years), and I reflect on one year passing.

I completed my studies at LCB and am quite proud of myself for sticking through it…endeavor to persevere as I always say; and I did. Great. I met some great people and keep in touch with a few I can honestly call friends. I also have the answers to some of my most crucial questions. Should I change my career and go cook for a living. I still love and have a deeply ingrained passion for food. Cooking, baking, gardening, preserving etc. But to do it for a living, and at my age. No. I know I do not want to do that at this point in my life. I still think of the B&B somewhere someday but that is a little different. A pretty hefty price to pay for 9 months to find out it is not what I feel I should do, but I am one of those people who would have wondered about if FOREVER. And would NEVER be happy unless I found out for myself. So there. Been there done that. No regrets.

On another note, many other things happened. We moved my Mother into assisted living – her choice. She is still very able bodied and does not look anywhere near her years and she just said “That is it, I have had enough and I want to be taken care of now but still have freedom.” Done. I was a bit adamant at first and also quite selfish because I would not have those days with my Mom at her place…but I can pick her up and we can go to a hotel and spend the night and visit. Which we have already done by the way and it was wonderful.

I lost some people over the year as well. A cousin only a few years older than I who was very sick but did not want the family to know. And one of my best friends lost her Mom suddenly which still breaks my heart as I know how close they were. But she tells me she is at peace, mainly because her Mom was at peace with her life. That is something to be grateful for and cherished at any age.

And for me, well I am back into my normal routine, if anything I usually do may be called normal; working in construction management on a project very close (actually in Canada less than 2 hours flight from the Peg) for a few months maybe up to a year. Back and forth again. If it works out I may even have a garden this year.

Should I make any resolutions? I have always hated that idea whenever a New Year rolls around…Why wait for January 1st to change or do something? Just do it. Well I have a few more things added to my list. Clean a few more drawers and cupboards; try to write more; make an effort to meet new people (ewwww it scares me); relationship? ummm no not ready for that one because it is always such a train wreck; do more yoga yes I can achieve that one; the gym is always good and I always go, so no issue there; health is relatively good but some things are changing and some are a bit scary (this year IS a big year for me….). I think I already am a pretty fantastically cool person but I can always be a little better. Pretty boring though…What am I doing to challenge myself? And further to that why do I think I Have to challenge myself? Can I not just be who I am?

Food for thought.

Happy Day One of the next 365…

Bon Appetit (for the soul)…

Categories
Food Life Miscellaneous

Finished!!

I made it through relatively unscathed I am proud to say. I am officially an Alumna of Le Cordon Bleu; a graduate of Le Grand Diplome.

Another check on my list, although it is much more than just a check. It is fulfilling part of a dream I had as a young girl telling myself one day I would attend Le Cordon Bleu. It was pursuing my love of creating in the kitchen. And it was a real eye opener. I have always loved cooking and baking and most days involve waking and thinking ‘What am I going to make today?’ Having never taken any formal culinary courses I had no idea what to expect. I mentioned in previous posts how I found it very challenging as it was a foreign environment for me, plus I was much older than the majority of my classmates and had a career for over 20 years. I was and am still, amazed at some of the creations that resulted from each class and what I managed to achieve. Others were not so fantastic, but if I would have done them at home my friends probably would have thought they were great, not noticing (or caring) about the various flaws pointed out in class.

No matter the critiques I was and still am, very proud of myself for completing this very intensive and extremely challenging course. But I am also glad it ended when it did, as I found myself having feelings about cooking and the kitchen that I do not ever want to have – I was starting to dread it, even hating some days when I would have to endure so much pressure. It was not fun. I was not enjoying it. I had to get out. Thankfully it ended well, with successful completion of both Patisserie and Cuisine and I am now a proud holder of Le Grand Diplome.

Now that I am finished I can enjoy practicing at home, on my own time, in my own space. And I can love it.

Bon Appetit!!

Categories
Food Life Miscellaneous

Endeavor to Persevere…

I am over halfway through my culinary studies at Le Cordon Bleu and honestly had no idea it would be so intensive…When I said I was ready for a new challenge someone was listening as I certainly got it in spades – so goes the saying ‘ Be Careful What You Wish For!!’

I could never watch those cooking competition shows on TV because they gave me stress just watching…after being in this course and exposed to what we have to do as students…well I would not say those shows are easy but I understand a lot more of why they gave me stress, and now as I have to do it myself – oyyy!!! and with more stringent rules to follow as we are under the microscopic eye of many great French Chef’s!

I must say I am amazed at the products we learn to make and then proceed to attempt making them ourselves…some better than others but I am quite proud of all of them. When all this is over (and I plan to make it that far as I am stubborn and determined as the day is long) I want to compose a little album of my work from start to finish.

Here are a few of the many dishes we made in the first part of the course…when I get to that album I will give the dishes the proper French names….until next time..Bon Appetit!!!

Categories
Food

The Next Chapter…

I recently made a decision to do some drastically different things in my life. Things that are way outside of my comfort zone, or that zone I have had for many years and considered it comfortable. It seems a bit odd because those ‘out-of-comfort’ things are the things I love: food, cooking, baking and all things food, cooking, baking etc. These are my passion but not anything I have done as a career to support myself thus the ‘un-comfort’ zone.

So I decided to take yet a further break from my normal life and become a student again this time in culinary arts. I have always wanted to study at Le Cordon Bleu as long as I can remember so I said ok, go do it. I am now registered at the only North American campus of Le Cordon Bleu and will be studying Le Grand Diplome. Classes begin in a few days. Most people take either the cuisine or the patisserie but not both so I understand I will be very very busy. Wish me luck 🙂 I am excited and nervous and a little afraid…I know there is a fair bit I know about cooking and I also know there is a lot more I do not know (at least I can be humble about it 🙂  ).

I may not be posting very often but only time will tell.

It will give a whole meaning to each time I say “Bon Appetit!!”

Categories
Food Life Miscellaneous

Merry Christmas Turkey Neck!

Yes folks, Merry Christmas today to everyone who celebrates this special day. I do. My family does, and the majority of my friends do…even for those of my friends who are not Christian they tell me they love an excuse to celebrate anything so they join in whenever they can 🙂

Growing up it was a big deal. Lots of church I remember well. I had to be part of the church choir (that did not work out too well for me overall) helping my Mom and of course the big meal on Christmas day. When I was really young it was usually always at my Grandma’s then as I got older it would alternate between my Grandma’s and our place. My Mom would be up after 4am making the stuffing for the gigantic bird we would later be devouring. And just on queue my Grandma and Mom would fight over who got the turkey neck (well not literally…and Grandma usually won!!) I aways thought it was disgusting – arguing over this ridiculous piece of bone with little bits of meat on it. I would mock them and belittle the thought of holding such an insignificant part of the grand turkey so high above all others. Until a few years ago that is, when I had guests for a turkey dinner. There was no fight for the neck and I indulged. Oh my. I never gave my Grandma and Mom enough credit for the taste of this odd bit. Some of the tastiest and most tender meat I have ever tasted. I was a convert. I actually am surprised at myself for being so critical as I have had beef neck bones which are fabulous, and grew up eating pork hocks which is some of the most tender meat on little porky. But I had shunned the turkey neck for years.

This year as we join in a festive dinner with family I plan to scope out this little gem; scrutinizing the company I am in for anyone else planning the same….I may have some stiff competition…

Merry Christmas and Bon Appetit!!

Categories
Food Recipes

Baked Chicken with Herbs

This is such an easy dish to make and so flavourful!

What you need:

Chicken pieces preferably chicken leg and thigh pieces with skin on. It is really important to have pieces with skin on – you can trim them but leave a good portion of skin as this adds much of the flavour.

Olive oil

Spices such as rosemary, oregano, sage

Chili pepper flakes or cut up a dried chili

Sea salt and fresh ground pepper

1/2 onion chopped

A couple garlic cloves

White wine about 1/4 cup or some sherry vinegar or just use a little extra stock

Chicken stock about 1/2 to 2/3 cup

Heat oven to 400F

Heat a frying pan on medium heat with some olive oil. Add the onion, sauté a few minutes, add the garlic. Add wine or sherry let reduce a few minutes. Add stock, reduce heat a little and let reduce slightly. Add salt and pepper.

Sauce for chicken
Sauce for chicken

Wash the chicken pieces and trim some of the skin if necessary. Place in a large casserole dish so there is no overlap.

Sprinkle the chicken the herbs and chili and then season with a little sea salt and pepper.

Chicken pieces seasoned before cooking
Chicken pieces seasoned before cooking

Cook, uncovered, in heated oven for 30 minutes.

Remove the dish from the oven and pour the sauce over the chicken pieces and cover the pan with foil and return to the oven reduced to 300F and cook for another 30 minutes.

The initial cooking at high heat with these simple seasonings leave a crispy skin, sealing in the flavour followed by the final cooking session to finish off the dish. The chicken is so moist and tender and flavourful this is one of my favourite fast and easy chicken dishes to make.

Baked chicken with sauce
Baked chicken with sauce
Chicken with herbs, fresh pasta with onion and tomatoes and rum-maple baked quince
Chicken with herbs, fresh pasta with onion and tomatoes and rum-maple baked quince

Serve with potatoes, vegetables, pasta etc.

Bon Appetit!!

 

Categories
Food Recipes

Pork Chops with Fennel and Bacon

You need some nice thick pork chops on the bone for this dish. The chops I got were from the food market at Piazza De Nardi. http://www.piazzadenardi.com/food-1/ These chops were over an inch thick they were fabulous!

Olive oil

Fennel (ground) I only had seeds so I ground them in a mortar and pestle

Thick sliced bacon, about 3 slices for each chop

Salt and pepper

Heat oven to about 375F, rack about mid-level

Brush chops with olive oil both sides.

Place in a dish, season with a little salt and pepper.

Place a good portion of the fennel on top of each chop to cover.

Pork chops seasoned with fennel
Pork chops seasoned with fennel
Pork chops seasoned with fennel
Pork chops seasoned with fennel
Pork chops with bacon slices
Pork chops with bacon slices

 

Place bacon strips on top to cover each chop.

Bake until a meat thermometer registers about 135F; this will take about 20 minutes maybe a little longer depending on your oven.

Reposition the rack higher for broil (but not the highest position) and turn on broil.

Return the pan to the oven and finish cooking until meat thermometer registers 145F; the bacon should be well cooked and slightly crispy.

Finished chops after baking and broiling
Finished chops after baking and broiling

Remove and cover with foil, let rest about 10 minutes.

Serve with some potatoes or pasta and a vegetable.

Saute roasted peppers and garlic, add some pasta water to make sauce
Saute roasted peppers and garlic, add some pasta water to make sauce
Chops, Roasted pepper pasta and broccolini
Chops, roasted pepper pasta and broccolini

I served this with a fresh pasta and a simple sauce of garlic and roasted peppers alongside some steamed broccolini with a touch of butter and salt and pepper.

The meat is so tender and juicy and the fennel added an amazing flavor!

Bon Appetit!

 

 

Categories
Food Italy Life Miscellaneous Travel

Italy – Florence

Florence or Firenze as I prefer to call it, is probably my favourite place I have visited in Italy (so far). I was there in 2006 on a short visit and would have loved to have stayed much longer.

The Ponte Vecchio is the oldest bridge in Florence and is rumoured to have been in existence in Roman times. It still has shops and apartments built on the bridge that are in use today. It is also the only bridge across the Arno river that escaped destruction during WWII.

When I think of Florence I think of DaVinci and Michelangelo as they used to ‘hang out’ in the city. Fascinating to walk around the small streets and piazzas gazing at the architecture thinking of them doing the same hundreds of years ago. With only a short visit it was difficult to choose what to see as there are so many galleries and also so many tourists but waiting in the queue to see the Uffizi and the Academia Galleries was worth it. Our visit was in April so the big tourist boom of the season was just beginning; a few weeks later and I am sure the wait would have been much longer.

View of the city
View of the city
David in the Academia Gallery
David in the Academia Gallery
Arno River
Arno River
Tower of Arnolfo
Tower of Arnolfo
Piazzale degli Uffizi
Piazzale degli Uffizi
The Duomo, Cathedral of Florence
The Duomo, Cathedral of Florence
View toward the Tower of Arnolfo
View toward the Tower of Arnolfo
The Duomo, Cathedral of Florence
The Duomo, Cathedral of Florence
Florence
Florence
Piazza dela Signoria
Piazza dela Signoria
The Duomo Bell Tower
The Duomo Bell Tower
The Duomo, Cathedral of Florence
The Duomo, Cathedral of Florence

 

 

 

 

 

 

 

 

The Uffizi Gallery https://en.wikipedia.org/wiki/Uffizi and the Academia Gallery http://www.accademia.org/explore-museum/artworks/michelangelos-david/ where the original sculpture of Michelangelo’s David is kept. Yes the original David. And it really is spectacular.

The Leonardo DaVinci Museum was also fabulous http://www.museumsinflorence.com/musei/Leonardo-museum.html  I think most of the magic comes from the ambience of Florence itself. To walk the streets where the great masters would meet for a drink, philosophize about life and discuss their latest ‘projects’ is simply a very cool feeling to experience.

South of the river are the beautiful Boboli Gardens https://www.visitflorence.com/florence-museums/boboli-gardens.html and the Buontalenti Grotto http://www.atlasobscura.com/places/the-buontalenti-grotto

Boboli Gardens
Boboli Gardens
Boboli Gardens
Boboli Gardens
Boboli Gardens
Boboli Gardens
Buontalenti Grotto Florence
Buontalenti Grotto Florence
Buontalenti Grotto Florence
Buontalenti Grotto Florence
Buontalenti Grotto Florence
Buontalenti Grotto Florence

There was a great outdoor market we would wander through each day I think it was close to the Florence Cathedral or Duomo. I remember the fine quality of leather goods and fairly reasonable prices and with some bartering, even more affordable. I still use a leather purse and jacket I purchased and they do not look much different than when I purchased them over 10 years ago.

Enjoy!