Loved all the places we ate our way though !
Friday night – Foxy. Super grill food , just deliciousness !
Saturday brunch at Olive + gourmando. We waited for 30 mins – it was so worth the wait !! Owned by the same people that own Foxy. I had a summer salad with pumpkin seeds , quinoa , cauliflower , chicken.
DH had eggs. We both had spritz. Yummy.
Dinner was at Le Mousso. An 11 course tasting menu ! Heavenly. We did the wine pairing to go along with it. Every dish was creative , well done , superbly thought out.
Sunday brunch , our last meal was at Lawrence. Loved the food , scene , vibe and the chilled out neighborhood. I ate the eggplant on a flatbread with egg. So ,so good.
I need to come back to try all the other restaurants this city has to offer. Till next time Montreal- you were fun to visit !
#canada #foodlovers #foodiecity #greatvacation
I received a cook book signed by Nancy Silverton as a present. I decided to try the ‘linguine with clams, pancetta and spicy Fresno chilis’.
Now, the results were quite average.
– I don’t care for clams. I prefer mussels.
– it called for too many onions.
So, I rather take a live cooking class and if it’s in Italy it’s even better. At Villa San Michele overlooking Florence- sign me up. Or better yet- let me sign you up!
When I was the Grand Hotel Timeo, in April, 2012 I was served this dish and I fell in love with it. The sales manager was kind enough to remember to send me the recipe! 🙂
1 kg eggplants
300 grams red bell peppers
N. 2 onions medium size
300 grams celery hearts
150 grams pitted green olives
100 grams capers in salt
N. 2 tablespoons tomato paste
60/70 grams sugar
Half cup white vinegar
4/5 fresh basil leaves
Extra virgin olive oil
Cut the eggplants into cubes of about 1.5 cm, seasons with salt and place in a colander for about one hour to lose the bitterness.
Cut the celery into small pieces, blanch in salted water, fry the eggplants in hot oil and dry.
Fry the onions finely chopped in a pan, add the blanched celery, the tomato paste, the olives cut in half and the desalted capers.
Cook until celery is well done, add the eggplants allow them to cook few minutes more, mixing frequently; then add sugar and vinegar, let the pan on the flame for some more minutes, add the basil leaves and the dish is ready: serve room temperature.