Chocolate Desserts Cookbook Series

Chocolate Desserts Made Easy and Delicious - Volumes 1, 2, 3, and 4

Denise invites you to click to explore her Urb’n’Spice Chocolate Desserts Cookbook Series

French Canadian Pea Soup with Smoked Sea Salt

French Canadian Pea Soup with Smoked Sea Salt  

French Canadian Pea Soup by Urb'n'Spice - www.urbnspice.com

 

FRENCH CANADIAN PEA SOUP WITH SMOKED SEA SALT

CHEF TALK: While spring is fast approaching, the evenings are cool and comfort food is still very much a part of the daily menu. This recipe for French Canadian Pea Soup is one of my childhood favourites. It is easy to make, nutritious and inexpensive which in these times of ever-increasing food costs is a most welcome addition to the menu.  This soup also freezes very well.  For the freezer reserve, ladle 4 portions into 1 quart FoodSaver pouches and place them flat on a  baking tray.  Place a label with date on the top of the pouch.  Once they are frozen, line them up with all of the other soups in the freezer reserve and pat yourself on the back! 

CHEF TIP:  Once the soup is finished cooking, remove several ladles full of the chunkier bits and set this aside (this will be your soup garnish).  Puree the other half of the soup and ladle a portion into large heated  soup bowls.  Then garnish the soup with the chunky half of the soup.  Sprinkle with  smoked sea salt and fresh parsley as well as a drizzle of good olive oil.  Place crispy bacon or pancetta on top (as shown in the photograph) and serve hot – this  French Canadian Pea Soup is now elevated to company status!   Serve with chunks of excellent sourdough baguette and enjoy!

TalkToChef

Talk to Chef

I would like to take this opportunity to introduce you to a great service called, “TalkToChef.”  http://talktochef.com  

TalktoChef

Their purpose/objective is to provide expertise by chefs to assist cooks and homemakers everywhere to obtain quality on-line support in preparing meals, meal plans and dealing with every day issues and concerns that arise when feeding their families and friends.  

As a Red Seal Chef and Pastry Chef, I am excited to be a part of “TalkToChef” as one of their culinary consultants who can provide support to you whether it might concern a recipe interpretation, techniques and tips to make life easier, planning a meal, food budgeting, food health concerns or any other culinary question that you might have.

My experience and training in Classic French Culinary and Pastry as well as gluten-free cooking has prepared me to support you whatever your questions might be.  I am very excited about this amazing opportunity to share my passion for teaching and sharing information with you.  It also expands my reach to students everywhere, which makes me very happy.  I receive emails daily from students wondering when and where I am offering classes.  As a Chef consultant with Talk to Chef, I am able to provide assistance no matter where you are!  

I hope you will spread the work about this great service – tell your friends about TalkToChef – I think it will be a wonderful way to connect with you.  

 

“Yours, in all things flavourful”

Denise  Paré-Watson

The  Urbnspice  Chef

Phone:      778-477-4253

Email:        urbnspice@gmail.com

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TalktoChef

 

 

 

 

 

Lavender Rose Mini Cheesecakes

Lavender Rose Mini Cheesecakes

When I develop a recipe, there is often something pertinent behind its creation that has inspired me.  Here is the story behind the creation of this little cheesecake.  

 

Lavender Rose Cheesecake

Every one has fond food memories and for me, growing up in a large French Canadian family, I have many precious memories. Family gatherings were frequent and boisterous affairs – full of the happy chatter of young children playing and the elderly family members speaking in typical friendly and demonstrative manner.  Our extended family included many aunts and uncles, cousins and friends. One of my Mom’s sister’s is aptly named Rose and she was famous for bringing her famous Poppy Seed Cake to every family gathering.  We all looked forward to having a little slice of this heavenly cake.

Orange Glazed Roasted Salmon with Orange Fennel Salad

 

ORANGE GLAZED ROASTED SALMON with ORANGE FENNEL SALAD

The Confident Kitchen – DOUBLE DUTY RECIPES 

 

Glazed Roasted Salmon

Glazed Roasted Salmon

The arrival of the New Year often means that schedules are a little less hectic. Most people hope to cocoon to catch up on their reading, or other activity that had to be shelved during the busy holiday season. It is also the time when lighter recipes/meals are the order of the day. This article will focus on a double duty recipe that is quick to prepare, flavourful and refreshing. Fennel and citrus pair very well with fish. The following recipes feature oranges beautifully.  As an additional bonus, these recipes are gluten free and grain free.  

Orange Fennel Salad and composed Salad duo with herbed Goat Cheese

Orange Fennel Salad and composed Salad duo with herbed Goat Cheese

ORANGE GLAZED ROASTED SALMON with ORANGE FENNEL SALAD

 

CHEF TALK: It is surprising what one orange can do to perk up a salad or entrée – in this recipe, both! Orange sections are added to shaved fennel to make a refreshing salad. The juice and zest of the orange is used to glaze salmon. You will need to cut the oranges first (often called supreme) over a small bowl to capture any juice which is used for the salmon glaze. Save the fronds of the fennel for garnish. Substitute Steelhead Trout or any other favourite fish.

 

Orange Glazed Roasted Salmon with Orange Fennel Salad

Ingredients

    For the Fennel Orange Salad:
  • 1 medium to large orange, cut into supreme sections
  • 1 small fennel bulb, halved, cored, & shaved thinly
  • 1 Tbsp. Honey or more to taste
  • 3 Tbsp. olive oil
  • Salt and pepper to taste
  • 1/2 teaspoon poppy seeds, optional
  • For the Orange Glazed Salmon:
  • 2 Tbsp. olive oil
  • 4 x 1-inch thick, skin-on salmon fillets (5 oz. each)
  • Zest of orange (from above)
  • 2 Tbsp. orange juice (or orange juice concentrate)
  • 1/2 teaspoon kosher salt or to taste
  • Freshly ground black pepper
  • Garnish: reserved fennel fronds

Instructions

  1. Preheat your oven to 400oF (205oC). Line a rimmed baking sheet with parchment paper. Set aside.
  2. In the meantime, zest the orange and set the zest aside for the salmon.
  3. On a cutting board, cut a small slice off the top and bottom of the orange. Place the orange, one of the cut sides down, on a cutting board. Using a small, sharp paring knife, slide the knife between the peel and the flesh of the orange from top to bottom, removing the peel. Continue around the orange until all the peel has been removed. Discard the peel.
  4. Over a small bowl, take the orange in your hand and use the knife to cut the orange carefully in between the flesh and the membrane, reserving any accumulated orange juice in the bowl to use for the salmon glaze. (for the orange supreme technique in detail, please visit this link:
  5. http://bakingbites.com/2011/04/how-to-supreme-an-orange/
  6. Shave the fennel and set aside in a medium size bowl.
  7. Combine the salad ingredients (orange sections, honey, oil and seasoning). Keep chilled.
  8. Arrange the salmon fillets skin side down on the baking sheet. Drizzle with olive oil and orange juice or concentrate. Sprinkle the salmon with zest, salt and pepper.
  9. Roast the salmon until just cooked through. Brush the salmon occasionally during the roasting process with the cooking juices. (Roasting will take 10 to 15 minutes, depending on the thickness of the fish. Do not overcook. Brush any remaining glaze on the salmon.
  10. Mound some of the salad in the middle of a plate and surround the orange sections onto one side. Place the salmon fillet on the side or on top of the salad.
  11. Garnish with the reserved fennel fronds. Enjoy!
http://www.urbnspice.com/therecipes/dietary-restrictions/gluten-free/glazed-roasted-salmon-with-orange-fennel-salad/

 

Notes:

  • The fennel can be shaved using a mandolin, V-slicer or peeler, or sliced very thinly with a knife.
  • This dish would pair well with Sauvignon Blanc or Pinot Noir

 

“Cooking is like love. It should be entered into with abandon or not at all.”

Harriet Van Horne

 

Further Resources:

 

Orange Supreme Technique

Mandolin or V-Slicer

 

Other Double Duty Recipes:

 

http://www.urbnspice.com/therecipes/sides/double-duty-recipes/

 

More Gluten Free:

http://www.urbnspice.com/therecipes/dessertsandsweets/gluten-free-italian-almond-macaroons/

Urb’n’Spice Books:

Chocolate Desserts Cookbook Series

 

Chocolate Desserts Made Easy and Delicious - The Cookbook Series

Chocolate Desserts Made Easy and Delicious – The Cookbook Series from Pastry Chef Denise Paré-Watson of Urb’n’Spice

 

Classic Cobb Salad

The Classic COBB Salad

You don’t know what you are missing if you have never had a Cobb Salad – it is a classic salad with a great story behind it.  The original salad was invented at the Brown Derby Restaurant in Hollywood by the owner – Mr. Cobb, of course.  The story reports that he worked non-stop in the busy restaurant until midnight.  He was starving so he frenziedly mixed together this amazing salad with the house vinaigrette and the rest, as they say, is history!

The Classic Cobb Salad

The Classic Cobb Salad

Sausage & Potato “No Bread” Stuffing – Gluten Free

Sausage & Potato “No Bread” Stuffing – Gluten Free

The Potato "No Bread" Stuffing - a Great Make Ahead Dish for the Holidays!

The Potato “No Bread” Stuffing – a Great Make Ahead Dish for the Holidays!

 

If your guest list this holiday season has you hesitant to face gluten-free or dairy free restrictions, this is the perfect side dish for you. As it happens, my guest list this year includes gluten-free, dairy free and grain free restrictions, so I can definitely relate.  This is a no-fret recipe.   It has all of the traditional ingredients of a classic stuffing without the bread and includes aromatic vegetables, rich chicken stock, a splash or two of white wine, flavourful sausage and crispy bacon.  I can guarantee that after you taste this Potato “No Bread” Gluten Free Stuffing, you will want it to be part of your family holiday favourites.

 

 

Sausage & Potato “No Bread” Stuffing – Gluten Free

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 6 - 8 servings

CHEF TALK: This gluten free, make ahead dish, is sure to become one of your go-to side dishes. It is delicious served with a ham or turkey dinner or for any occasion.

Ingredients

  • 1 lb mixed Potatoes from the Little Potato Company (I used 1/2 lb of Blushing Belle and 1/2 lb of Something Blue potatoes)
  • 1/2 lb (226 g) of pork or breakfast sausage (I used gluten free Bratwurst), removed from casings
  • 2 slices of bacon, diced
  • 1 medium onion, diced
  • 1 medium carrot, diced finely
  • 1 stalk celery, diced finely
  • 1/4 cup red bell pepper, diced finely
  • 2 cloves garlic, minced
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon dried savory
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon ground black pepper or to taste
  • 1/4 cup white wine
  • 1 cup chicken stock

Instructions

    Prepare the potatoes:
  1. Pierce the potatoes once or twice with a skewer and place them on a microwavable dish.
  2. Microwave for five minutes and remove from the microwave. Cool for a few minutes until they are easy to handle. (You can prepare these ahead)
  3. When the potatoes are cool enough to handle, quarter them or dice them into small pieces as shown in the photographs. Set aside.
  4. For the Stuffing:
  5. In a large fry pan over medium heat, fry the sausage meat, breaking it up into small crumbles, until it is browned and caramelized CHEF TIP: This process of caramelizing adds flavour to the stuffing). Remove the cooked sausage meat from the fry pan and set aside.
  6. Now add the diced bacon into the same fry pan and cook the bacon until it is brown and crispy.
  7. Add the diced onion and stir together until the onion is starting to turn colour.
  8. Add the diced carrot, celery and bell pepper and stir until the vegetables are softened.
  9. Add the minced garlic and stir until the garlic is cooked.
  10. Add the herbs and season to taste with salt and pepper.
  11. Add the white wine and cook until the wine evaporates - about one minute.
  12. Return the sausage to the pan and stir in the cooked diced potatoes.
  13. Stir all of the ingredients together and then add the chicken stock.
  14. If you want to make this dish ahead, take the fry pan off of the heat and let it cool before you cover and refrigerate until you are ready to reheat at 325F for 30 to 40 minutes.
  15. If you wish to serve this dish right away, simmer for a few minutes until the chicken stock has been absorbed by the vegetables and potatoes. Check and adjust for seasonings.
  16. Keep warm.
  17. Sprinkle with fresh parsley and serve.
http://www.urbnspice.com/therecipes/sausage-potato-no-bread-stuffing-gluten-free/

 

Dark Chocolate Truffles

Dark Chocolate Truffles

What do you do with a bit of leftover dark chocolate ganache?  Make truffles, of course! You can make these truffles in a snap and they make wonderful hostess gifts and they are also great additions to a cookie plate.  Besides, they are fun to make and a great activity if you have children helping in the kitchen.  There is no complicated tempered chocolate dipping with this recipe – the outside of the truffles are covered easily in Chocolate Vermicelli . Anyone can make these – give them a try!

 

CHEF TALK: I used Inaya 65% Dark Chocolate for this ganache from the Vanilla Food Company.  

 

Dark Chocolate Truffles - a closeup

Dark Chocolate Truffles

Upcoming Events

No events scheduled at this time.  

However, there is always lots happening in the Urb’n’Spice kitchen. Coming soon will be “Urbnspice Tastings” – a pairing of confitures, chutneys and compotes with cheese and charcuterie, together with wine.  Cooking classes and baking classes will also be available in a group setting of 6 – 8 students or private lessons in 2015.  

Urb’n’Spice confitures, chutneys and compotes make excellent gifts!  Contact me at urbnspice@gmail.com for inventory or shipping information.  

Peach Confiture and explanation of tent card

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Quadruple Chocolate Brownies by Urb'n'Spice

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How to Contact us at Urb’n’Spice:

 

 

Phone:      778-477-4253

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Thanks for dropping by!

Denise Paré-Watson

The Urbnspice Chef

Urbnspice Rainbow Poppers - a version of award winning Vanilla Bean Poppers

Urbnspice Rainbow Poppers – a version of award winning Vanilla Bean Poppers

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