Blackcurrants and Cassis in Île d'Orléans, Quebec

Who loves blackcurrants and Cassis?? 

Cassis Monna & Filles

But first, I can't think of a better red and white food to celebrate Day with my family than with lobster #lobsterroll and being here in beautiful Île d'Orléans, Quebec.

Chez Mag

Our start-of-summer-holiday family trip to Montreal then Île d'Orléans (a serene and picturesque island in the St Lawrence River located 20 minutes downstream from Old Quebec City) is known for its blackcurrant (cassis) production, particularly by Cassis Monna & Filles. The island's ideal microclimate has this family-run business churning out incredible blackcurrant-based products, including spirits, wines, and gourmet items since 1992: Award-winning crème de cassis- a sweet, dark red liqueur, gin and vodka and blackcurrant wines such as their dry wine and a dessert wine.

Other products entice such as jams, syrups, vinegars, mustards, teas and various gourmet treats such as enrobed black currant chocolate, meringues and artisanal marshmallows.

Cassis Monna & Filles is also known for its artisanal dairy bar, offering black currant-vanilla soft-serve ice cream.

Absolutely delicious!

We loved visiting their cassis production plant and learning about the history of how these berries originated in France and how their delicious and nutritious content in refined products became popular the world over. 

Known in Quebec as gadelle noire, the black currant is a fragrant, tart and sweet purplish-black berry with a long history of both culinary and medicinal use. Brought to the Americas by the first European settlers, it was prized for its healing properties even then. Today, it's celebrated not only for its bold flavour but also for its health benefits- rich in vitamin C, antioxidants, polyphenols, and anti-inflammatory compounds that help boost the immune system and support eye health.

Cassis, also known as blackcurrant liqueur, originated in France, specifically in the Burgundy region. The modern liqueur we know as crème de cassis was first produced in Dijon in the 19th century (1840s), though blackcurrants had been used in medicinal and culinary applications in Europe long before that. A famous use is in the Kir cocktail (cassis + white wine), named after Félix Kir, a mayor of Dijon.

Monna & Filles story began in 1872 when Louis Monna founded the eponymous maison Louis Monna, which specialized in the distillery of fine wines and spirits in l'Hérault, France. His son in 1925 Émile Monna, sails for Quebec where he teaches his children all that he knows - among them Bernard, founder of Cassis Monna & Filles. Today, it is the 5th generation of the Monna family - sisters Catherine and Anne - who stand at the helm of their family business.

At Cassis Monna & Filles, several hardy varieties thrive in Quebec’s climate, including Titania and Ben Lomond. These cultivars are known for their intense aroma, juicy texture, and resistance to disease. Perfectly adapted to the province's cold winters, the berries are harvested in early August at peak ripeness, bursting with flavour and vitality.

A popular phrase "you have currant eyes" is a figurative expression referring to the dark purple, almost black colour of black currants, which is similar to the colour of some people's eyes which also has symbolic meaning, such as resilience or quiet strength.

My childhood memories of Ribena blackcurrant syrup mixed in water, blackcurrant pastel gummies coated in sugar and Asian blackcurrant boxed drinks forever etched and that deep tart and sweet grapey flavour has me yearning for more... 

Île d'Orléans is also known for their acres and acres of pick-your-own strawberries, and of course when in anywhere in Quebec, picking up pate, mousse and foie gras are a must and a chocolate or two!

Next time you are in Quebec, plan a visit to Île d'Orléans, located in the St. Lawrence River 5 km east of Quebec City, a historic and picturesque island known as the "cradle of French civilization in North America" connected by the Île d'Orléans Bridge. 

Stunning and Serene- a must for nature and countryside enthusiasts!

Gaga for Steak Tartare...

Who goes gaga for steak tartare 🥩🥖?

We all have a dish or two that are standouts, ones we crave and seek out and determines where we choose to dine out. That for me my friends is hands down steak tartare! It is pricey at a restaurant and with a small portion there is never enough to go around. I discovered that making it at home is not as daunting as it appears. I've made it thrice now and I think I got the flavourings down. Getting the right fresh cut from a trusted source and the optimum mix ins and you are on your way to savouring this French delicacy at home at your whim chez vous. Bon Appétit!

The luscious French meaty fare tastes beefy but light tossed with a melange of complimentary bits-  tangy gherkins, salty capers, savoury Worcestershire, piquant Dijon and Tabasco, and hits of shallots dotted with minced chives and parsley throughout. Let's not forget the creamy raw egg yolk and the extra shine of olive oil to tie it all in topped on crunchy baguette slices or kettle chips for the best mouthfeel and mouthful. #heavencanwait My family and I love French food and being the restaurant planner, it is the #1 dish the location has to master for me to make a reservation. So far in Toronto, the best steak tartares I've had was at Parquet on Harbord Street, Maison Selby and Jules Bistro. However, my experience with tartare started with horse at La Palette when it was helmed in Kensington Market. It was probably what piqued my love for this dish from way back including my restaurant romps when I frequently travelled to Quebec city for work. Don't know why I haven't returned since they moved to Queen West but maybe in general, I won't have to. Don't worry, the rest I am about to share doesn't involve horse 😊.

We always order a main portion to share with my three boys and husband, and it goes fast. We are lucky if we each get three bites and there's never enough toasted baguette slices to slather. And for 200 g the cost is easily $25 plus. I had to make this at home, and for a fraction of the price and enough to serve my army to be satisfied. Not everyone will attempt making raw steak at home, but fear not if you go to a reputable butcher, and tell them you are preparing the steak raw they will give you their best fresh option. Also for steak tartare you want it as lean as possible to get the best mince without tendon and fat. I visited Nortown on Bayview/York Mills and was offered their DiMarco cut for $16.99/lb. Lean indeed but had some fat to trim away. For that price it was a deal, considering that beef tenderloin is considered the optimum cut for this but was standing at $54.99/lb. 

My research online for recipes landed on this Paul Bocuse-style. The secret lies in mincing the meat finely with a sharp knife and using the right amount of mixed herbs and condiments.

Steak Tartare

Makes 4 servings (as an appetizer)

300 g lean beef filet (minced with a knife or a food grinder)
1 large egg yolk from a fresh egg
1 Tbsp. Dijon mustard
1/4 cup good olive oil
1 large shallot, finely diced
1 Tbsp. finely chopped parsley

1 Tbsp.  finely chopped chives
1 Tbsp. capers (roughly chopped)
2 tsp. tomato ketchup (yup, you read right)
1 Tbsp. chopped gherkins
1 to 2 tsp. tabasco (if you like it spicy)
2 tsp. Worcestershire sauce
Salt and pepper, to taste

Baguette, sliced on an angle

As you can see, there is some trimming that needs to be had.

Prepare baguette slices in the oven on one layer at 360F until golden and crunchy. Let cool.

With a clean cutting board and sharp knife, trim fat and tendon, then finely mincing the beef. Refrigerate in a medium bowl.

Meanwhile, whisk the egg yolk and mustard together in a small bowl. Still whisking, gradually add the olive oil.

Note: I got extra eggs here cause I made a double recipe batch and used medium eggs 😊

Add all the other ingredients and whisk them in. Then add the seasoning and mix in.

Mix the dressing well into the beef; taste to readjust seasoning.

Eat as it is. Especially delicious with toasted bread slices, crunchy kettle chips or with a simple salad.

To do what the restaurants do, unmold tartare from a ramekin

The tartare paired especially well with these truffle oil chips

Bon Appétit!

Enjoy your very own steak tartare from home!

Full Recipe:

Steak Tartare

Makes 4 servings (as an appetizer)

300 g lean beef filet (minced with a knife or a food grinder)
1 large egg yolk from a fresh egg
1 Tbsp. Dijon mustard
1/4 cup good olive oil
1 large shallot, finely diced
1 Tbsp. finely chopped parsley

1 Tbsp.  finely chopped chives
1 Tbsp. capers (roughly chopped)
2 tsp. tomato ketchup (yup, you read right)
1 Tbsp. chopped gherkins
1 to 2 tsp. tabasco (if you like it spicy)
2 tsp. Worcestershire sauce
Salt and pepper, to taste

With a clean cutting board and sharp knife, trim fat and tendon, then finely mincing the beef. Refrigerate in a medium bowl.

Meanwhile, whisk the egg yolk and mustard together in a small bowl. Still whisking, gradually add the olive oil.

Add all the other ingredients and whisk them in. Then add the seasoning and mix in.

Mix the dressing well into the beef; taste to readjust seasoning.

Eat as it is. Especially delicious with toasted bread slices, crunchy kettle chips or with a simple salad.

Summer Ends, A New Year Begins...

The beginning of school always seem to mark a new year for me, more so than an actual new year. Be it the fresh crisp air welcoming in Fall, the cumulative efforts of getting on the right track with classes- attending or instructing, getting the kids ship-shape ready and just that mind shift from holiday to go get 'em mode. And Yay, we survived the first week!

They say you can have it all, but just not all at once. Feeling blessed to truly realize my snowballing potential as a mother, educator and entrepreneur while pausing to give myself self care and love. 

There's nothing I value more than time. with. myself.

I know some of my friends can't even fathom taking a walk, grabbing a bite or watching a movie alone. "There's no point." "It's boring!" "It's weird." For me, it's the ultimate pleasure dome. I've been meaning to explore the cool neighbourhoods in our great city. Never enough time in a day during the year, running or being constantly engaged with my school cooking programs, and so I naturally gravitate to my own hood for everything. Well, this summer with my kids in day camp, I did my bouts of #TONeighbourhood #discoverywalk. Call it stopping to smell the roses, taking in the sights, sounds and smells, I happily trek-immersed my way to a few, checking out the nuances that make that district uniquely its own. YAY!

Summer was simply AmaZing with my walks, The Neighbourhood Table, a charity BBQ and media Thai resto tasting events, an epic bucolic-style breakfast picnic, a fitness- and fuel-filled romp in Montreal visiting family before calling it the end of a great year, to start anew another... Here is a detailed recap.

When you truly don’t care what anyone thinks of you, you have reached a
dangerously awesome level of freedom!! Be. True. Be. You. 🤜💥🤛

Beauty doesn't fall far from the tower. Or is it the tower doesn't fall far from beauty?

What a prime view on the top floor of @charidise_to Baldwin Village's trendy Taiwanese eats hot spot. Having quite an eventful couple of weeks this summer interwoven with the good, bad and the ugly, this kind of end-of-week exploring was far more than welcomed, and met with a new friend on the TTC visiting from Singapore. What was suppose to be solo turned duo as I showed her around our great Baldwin 'hood into Chinatown ✌.

Taiwanese hot spot Charidise in Baldwin Village has the best patio view!

All the warm fuzzies I could want on my trip down memory lane...

I am talking about my childhood 'hood in Leslieville. Before I began the nostalgic wanderlust walk I head over to friendly and inviting @hastingssnackbar for some homey Polish comfort fare. Boy did that hearty Hungry Tata's Lunch fuel.  

Emotions get the best of me as I strolled the same streets I did as a kid, through my Leslieville Public School (formerly Leslie P.S.), past childhood friends' houses, the corner lib at Jones where we hung out, paths where we biked and towards my first home on Mallon Ave. Completely unrecognizable 'cept the old huge towering tree in the front- the one that gave me the creeps after watching Poltergeist 🧟‍♀️ lol...

I wanted to discover TO neighbourhoods this summer, but this one was a rediscovery. So many changes, so many recollections, yet in the here and now, still so charming and lovely. In my heart, Leslieville will remain near and dear, no matter where I live, it's a neighbourhood I will always feel comfortable calling home. 🏡😍.

Leslieville, my childhood 'hood!

Ahh, the Hungry Tata's Lunch (I opted for both mushroom sauerkraut, and meat perogies served with sauteed onions and sour cream, a juicy Polish kielbasa sausage with a dollop of Polish mustard, a huge beef and pork cabbage roll slathered in tomato sauce, and a countering tangy sauerkraut with gherkin pickle)... them perogies and cabbage roll were hands-down ones of the best I've ever had, and lovely owner Ania handmakes and dishes them out with love 💞. I rarely do a stand alone post on eating out, but this place is an outstanding must!! Do yourself a favour. And Go! 🏃‍♀️🏃‍♂️. The cutest lunch counter ever. 😊

Hastings Snack Bar

The stretch west on St.Clair West station to Winona Drive, most noteable to me, are sprinkled with various bakeries on both sides from French to Greek. Finally made it to @bakerandscone to see the variety of sweet and savoury scones offered. My fave is lemon currant and too bad owner Sandra wasn't in. We worked two decades ago at a cooking studio together. Stopped for a coffee and an apricot danish next door at La Fayette, picked up a few lemon curd shortcake squares @mabelsbakery and a dozen spicy beef patties from Albert's Real Jamaican Foods. There is so much to discover in our own backyards, why travel elsewhere when a treasure trove right here awaits us to find them? #toronto

My first #toneighbourhood #discoverywalk

Can't beat the heat... More like fire it up with Grand Daddy of the Q Chef @tedgrills at The Lionhead Golf Club and Conference Centre in Brampton #bbqfor180 #charitygolfevent

Always fun and entertaining bbqing with this great man and his- the best right hand ever Alex @rastacarebear.

Well over 60+ BBQs, Grills, Smokers and whatever else you can fire up, Chef Reader tells me he has lost count lol. When asked which one is his favourite-- he says without hesitation his fire pits, old school-style!. I'm looking forward to cookin' and hangin' with this man again. Stay tuned for more events.

I met Ted when I was a culinary student at George Brown College.

Golf For Good Music Entertainment Charity Event 

"Work hard. Play hard. Eat harder." The exact words Chef Tim Chen @lannathai.to lives by. And I agree wholeheartedly 🤜💥🤛.

What a wonderful media tasting event hosted at three months new Lanna Thai. They bring the lively, bold and complex flavours of Northern Thai to Markham. The grand interior is accented with an even grander menu, ingredients sourced from the homeland or Southeast Asian neighbours and all sauces housemade. No stones left unturn to create with the best and traditional ingredients where possible.

Chef Chen was sent to cook and learn in Thailand for four months. Upon returning he designed the restaurant's menu. He's passionate about taking diners through a journey with their taste buds, like a story in a movie where emotions ride up and down like a roller coaster. You start with the refreshing pomelo salad (so much sweeter sourced from SE Asia) to whet the appetite, and a series of appetizers from turmeric fried shrimps to fish cakes to tempura morning glory with an innovative shrimp paste mayo, tom yum soup (oooh that kaffir lime leaf shreds) poured from a tea pot (exquisite). Pineapple fried rice (love the turmeric touch), roasted pork shoulder (tres flavourful), curry peanut beef shank (fall-off-bone tender), green coconut curry follows and finished with a fresh mango and coconut tapioca, ending the tasting- an impressive symphony of Thai flavours and textures.

Lanna Thai's Executive Chef Tim Chen.

An appetizer tray of turmeric shrimps, fish cakes and sweet chicken.

Lead with your 💓. And the rest will follow. As it always does. Coupled with attentive and affable service, they got food and hospitality to a tee! Thank you to the lovely @lisaeats for the invite, @veronicawangco for organizing, my AmaZing friend (Lanna's consultant) Chef @chefsangkim for the entertaining presentation and Chef @timchen4485 for orchestrating an incredible meal! Lanna truly has the recipe for memorable- great gathering place, great aesthetics, delicious food and can-do service! With you at the heart, I have no doubt your contagious passion will pulsate to your staff and patrons! ขอบคุณ 🙏

Highly reco for a tasty night out or to celebrate a special occasion! 😋 Just. Go.

With Chef Sang Kim (Lanna's Consultant)- who has the looks, brains and brawn.

This is what I call a picnic... And bucolic style too! 🏞

What a way to enjoy breakfast with friends basking in nature's finest to get the most out of the remaining days of summer- sunny blue skies, fresh air, lush grass under a large tree for shade, just like they do in the country. I even brought my fine feathered friends to join in the fun 🐓🐔 .

As part of my lovely girlfriend Lisa Eats ad campaign for @Silk_Canada #BreakfastGang contest that ended Sept 12th, us ladies had a fabulous picnic concocting our own plant-based yogurt bowls using Silk Canada dairy-free yogurt. We topped it to our heart's desire with fresh berries, nuts and seeds, and savoured some other breakfast yummies too! Thanks Lisa for taking the great group shot! 💕

Photo Credit: Lisa Eats

How would you host an epic breakfast or brunch? 

Congratulations to Neighbourhood Table kitchen crew for making the front page of SNAPD!

My proud news-worthy moment before heading off for a short fam trip in Montreal...

See here for the original Snapd Etobicoke article.

Crispy fried frog legs... 🐸

What a fab dinner here with my husband's family upon arrival in Montreal at this awesome Viet & Cambodian hot spot. And I came here with frog legs on my taste buds radar 🤤. Had these deliciousness two years ago, and they never left my mind. Crispy, light-battered fried, salt and pepper seasoning with a hint of spicy, yes tastes like chicken but also a touch of seafood... being both a land and water animal after all.

Can't find fried frog legs in Toronto, so gotta get my fix here with two big plates! Even my kids can't get enough knawing and chewing on the scrawny legs. Perfect also as a snack with beer 🍻.

At Kim Hour Restaurant in Montreal

Climb your way to the top... 🧗‍♀️🧗‍♂️

Checked out two very different climbing attraction experiences in Montreal. We were first at Clip 'N Climb's altitude climb with 21 obstacle wall stairs in Laval then at an outdoor pirate ship at Voiles en Voiles in the old Port with moving planks, rope courses and zip lines. The family couldn't vote which one they loved best. Which one looks like your kind of climb?

Clip 'N Climb in Laval, Montreal

Voiles En Voiles in Old Port, Montreal

Yup, I was boxing in the world's largest sporting good retailer Decathlon in Montreal 🥊.

Founded by Michel Leclercq in Lille, France in 1976, now there are over 1100 stores in 38 countries. How lucky are we to have the premier Canadian store in Brossard, Montreal, and now a few more.

Decathlon's brilliant concept- the one we already love with other marketplaces such as food and cosmetics-- Try Before You Buy! Yass!!! More than 70 sports are available under one roof with economically-priced, quality material and made products, making activity accessible, affordable and attractive to everyone! Read more about it in my previous Post.

For those trying something new, you quickly see the spectrum of products and apparel as each sport is organized separately, and on top actually being able to test things out in the massive space. 60,000 sq.ft at their first in Brossard.

Spent three hours in the store, doing just that- trying and buying, and having some free fun recreation in between! Can't beat that!! They say Ottawa is next and there are plans in the works for Toronto too. But for now, happy to pay a visit here annually coming to Montreal to see fam and play for a while! Play together. Stay together. 🏀⚽️⛸

Decathlon Boisbriand

Our last supper at old Montreal's at Maison du Magret with duck in every dish! 🍽.

Having worked with duck and duck liver as a Product Developer for four years making meat pates & mousses, I have a deep appreciation for canard and foie 🥰.

We didn't opt for their specialty magret du canard- seared duck breast, but instead trio foie gras- foie torchon, foie torchon with cranberries and pan seared foie with quince chutney all on a toasted raisin brioche; duck rillette with pepper jelly comp starter; duck confit ravioli in foie sauce, duck tartare and duck confit! Even the kids' steaks with espelette pepper had a foie sauce dip. And did I mention that their home cut fries are cooked in pure duck fat? 🤤 Balanced with a Landaise style green salad or roasted mix veggies, each dish was a stand out on its own! 🍽🥗

Duck brings back memories of my good ol' early food career days- in the development lab at Summersweet's pate plant 👩‍🍳 and eating romps in Quebec City after tv cooking show shoots with qu'est-ce qui mijote? 📹🎬.

Top left clockwise: trio foie gras- foie torchon, foie torchon with cranberries and pan seared foie with quince chutney
all on a toasted raisin brioche; duck rillette with pepper jelly; duck confit ravioli in foie sauce, duck tartare and duck confit! 

A trip to la belle province is never complete without a stop at artisanal bakery @premieremoisson (opened since 1992). A quick family breakfast of freshly made French viennoiseries, jambon et fromage baguette sammies and a hot cuppa' 🥐☕, before heading in the car ride home, with a partial trunk full of bagels and cans of maple syrup, but of course.
.
I use to categorize danishes and croissants as pastries, however these delectables are actually Viennoiseries. Baked goods made from a yeast-leavened dough similar to bread, or from puff pastry. The added ingredients gives them a richer, sweeter character, closer to pastry, and the dough is often laminated. So French!  And my addictive fave is always abricotine- apricot danish 😋!

Premiere Moisson

Love me 'em cherries, but the season is almost over...

No way am I porting this white shirt when I go to town on this bowl 🤤🤤🤤

Here are some fun tips to enjoy cherries from Produce Made Simple while you still can...

🍒 Fresh cherries are best consumed as they are, but they’re also great when used fresh in smoothies, salads, baked goods or frozen treats.
🍒 Use cherries as a replacement for ice if you freeze them ahead of time!
🍒 Be sure to wear an apron to protect your clothes from the deep red staining that cherries are known to produce!.
🍒 Have a little fun with the kids, let them pretend that cherries can be used like lipstick for a natural, luscious red stain.

How do you like 'em cherries?

When one season's bounty ends, another begins 🍃

Can't wait to enjoy the bounty of fall fruit, vegetables and herbs in my parent's backyard... What a beautiful panoramic sight from bartlett pears, kabocha squash, tomatoes, perilla leaves and wine grapes. 🍐🍅🍇🌱

Yoga everywhere I go, until I can't yoga no mo'...

It's not about landing the perfect pose, but a pose in progression... says the girl who popped somethin' somethin' in her left inner thigh overstretching.

My goal of lengthening and elevating my standing extended fingers-to-big-toe pose while staying grounded has been halted with my injury (going on six weeks 😣).

I ain't gonna lie, it sucks when you've worked hard seeing good progress, to find yourself in the no-choice position of stepping backwards. I keep telling myself, "Be patient my ego, and honour thy body. You will come back stronger and better than ever before". You betcha' I will🤜💥🤛! #patienceandpersistence. 

I am going to take advantage of this early back-to-school down-time with physio and get back on track with my body health before hitting my cooking programs. Again, it's all about practicing self care, self love 💞. No matter how busy we are, there's no excuses. Always remember, we can not serve from an empty vessel.

Captivate life with purpose and you won't be distracted by comparison! 

Give and you shall receive. Believe it! Achieve it!. 🤜💥🤛

"To love oneself is the beginning of a lifelong romance." - Oscar Wilde 💐🌸💮