I went to "Ye Old Orchard Pub" in Pointe-Claire village for supper on a Sunday evening. It was a last minute decision and we invited my husband's parents and sister to come along. I am happy to report that a good time was had by all of us.
My husband ordered the chicken fingers in a medium BBQ sauce with fries. He orders this every time that we go, because he loves them. The only complaint with the dish is the amount of french fries that they put on the plate. There are way TOO many. They should consider reducing the portion size of the french fries. Nobody can eat that many in a sitting.
My sister-in-law and I ordered supper from the appetizer menu. It was her idea and it was a very good one. We both ordered the calamari plate. It came with a simple side salad with chopped tomatoes and a simple vinaigrette. It was the perfect size for a meal. The calamari was good and crispy, just the way I like them! The salad was refreshing and a good palate cleanser for all the grease in the calamari. The dipping sauce was curry mustard based, and not my favorite. I prefer a tomato or cream based dipping sauce for my calamari. Needless to say, that we both enjoyed our meals. I still had room for dessert!
My in-laws shared the Beef sandwich and fries. They seemed to enjoyed it! I had it last time that I went and it was quite good.
If you want to check out their website, here it is: http://yeoldeorchard.com/
Until next time!
Wednesday, October 26, 2011
Tuesday, October 25, 2011
Pie Crust
There is one thing that I try to avoid making. Pie crust is the one the thing that I am not a fan of making. It is labour intensive and I can never roll it out round. I usually make homemade pie crust about once a year. I make my husband a peach pie, and this pie crust is sooo good! I would rather eat the crust on its own without the filling.
But, for my husband's b-day, I will brave making the dreaded pie crust. He wanted a Butterscotch Cream pie, so I found a recipe in my America's Test Kitchen cookbook. I followed the recipe for the pie crust to the letter. The instructions in their recipes are step-by-step ans simple. There are often a few paragraphs, but if you follow them, you will succeed.
This recipe recommended that after the dough is rested, you roll it out over graham cracker crumbs instead of flour. Since this crust is for a cream pie, the crumbs would help retain the shape and not become soggy. After it is rolled out, you freeze it for 30 minutes as crusts have a tendency to shrink while baking empty. Then you cover the crust with foil and put pie weights, I used pennies as I do not own pie weights as yet (I put them on my xmas list), then you bake it.
I have to admit that it came out almost as pretty as when it went in! A first for me! There are quuite a few steps, but I firmly believe that it is worth every one.
Here is a little trick for the leftover pie crust. I don't know about you, but I hate wasting food. I found this recipe or trick on line and it is really quick and easy. Roll out the excess dough, brush on softened butter (NOT melted) and sprinkle on some cinnamon sugar. Roll it up and cut it into 1/2 inch thick disks. Bake it for about 10 minutes at 350 degrees. And, you get small "Pettes de Soeurs" (translated into Nun's farts). Quick, easy and economical! I love them.
Until next time!
But, for my husband's b-day, I will brave making the dreaded pie crust. He wanted a Butterscotch Cream pie, so I found a recipe in my America's Test Kitchen cookbook. I followed the recipe for the pie crust to the letter. The instructions in their recipes are step-by-step ans simple. There are often a few paragraphs, but if you follow them, you will succeed.
This recipe recommended that after the dough is rested, you roll it out over graham cracker crumbs instead of flour. Since this crust is for a cream pie, the crumbs would help retain the shape and not become soggy. After it is rolled out, you freeze it for 30 minutes as crusts have a tendency to shrink while baking empty. Then you cover the crust with foil and put pie weights, I used pennies as I do not own pie weights as yet (I put them on my xmas list), then you bake it.
I have to admit that it came out almost as pretty as when it went in! A first for me! There are quuite a few steps, but I firmly believe that it is worth every one.
Until next time!
Friday, October 21, 2011
Book Review: Hounded
My sister recommended this book by a new author. She really enjoyed it. So, I may as well try it. We do not have the quite the same interest in books. I like paranormal romance, and she likes urban fantasy (no romance).
The book is entitled "Hounded" by Kevin Hearne. His website is http://www.kevinhearne.com/. It is an urban fantasy about a really old Druid and his fight with a Celtic god. Basically, the druid has something that the god wants, and he does not want to give it up. Mixed in a good dose of god politics and a little mayhem. The story flows fabulously, there is no loose ends in the plot. The characters are richly described and well-thought out. You will not be able to resist Oberon and his devotion to the Druid.
The writing is flawless and the dialogue flows with quips and humor. There is nothing worse than stilted and dry dialogue, but that does not happen in this book. If you like urban fantasy then you will love this series. I am anxious to read the other books that are already out.
Until next time!
The book is entitled "Hounded" by Kevin Hearne. His website is http://www.kevinhearne.com/. It is an urban fantasy about a really old Druid and his fight with a Celtic god. Basically, the druid has something that the god wants, and he does not want to give it up. Mixed in a good dose of god politics and a little mayhem. The story flows fabulously, there is no loose ends in the plot. The characters are richly described and well-thought out. You will not be able to resist Oberon and his devotion to the Druid.
The writing is flawless and the dialogue flows with quips and humor. There is nothing worse than stilted and dry dialogue, but that does not happen in this book. If you like urban fantasy then you will love this series. I am anxious to read the other books that are already out.
Until next time!
Roast Pork Tenderloin with Apricot Glaze
The meat is browned in a skillet on all sides, and then I set it aside while I made the glaze. The glaze is composed of dried apricots, apricot preserves, orange juice and lemon juice. It is made in the same skillet. I de-glazed the pan with the juices and scrapped up the bits left from the pork. Then I added the preserves and apricots and it cooked for about 3 minutes. Once it is ready, you pour the glaze over the meat and put it into the oven for about 15 minutes at 450 degrees.
The pork came out beautifully. It was juicy, fragrant and flavourful. The only thing is that the glaze was sweet, almost too sweet. My husband solved the problem with a little dash of hot sauce. If you like it sweet, leave it as is, if not, add some hot sauce for a wonderful pork experience.
Until next time!
Monday, October 17, 2011
Book Review: Devil of the Highlands
I read "Devil of the Highlands" by Lynsay Sands on the weekend. It is the first book in her "Devil of the Highlands" trilogy. The novel is an historical romance set in Medieval Scotland. The story is about a Scottish laird coming to claim his English bride. She is most eager to depart from her wicked stepmother and in her eagerness she has accidents. The accidents continue when they arrive in Scotland and she has to contend with the devilish rumors about her dear husband. And, of course solve the mystery of her accidents.
I have read a couple of Lynsay Sands historical novels and her Argeneau series. I love the Argeneau series! More on that series in another blog entry. In her historical novels, her heroines are practical, naive, emotionally stable women. The kind of heroine that I prefer. I am not a fan of overly dramatic females, they become tiresome. Her heroes are warriors in battle or in the bedroom. They are smart, cunning and sexy (a pre-requisite for all romance heroes). These characters are no different.
The story is solid and filled with humor. All of her books are filled with humor, and very little angst. It is a refreshing change from the books that take themselves too seriously. My only problem with the novel is that I read it too fast! I cannot help myself, the story flows and the writing is addictive.
However, I believe that that is my problem and not the author's :)
I cannot wait to start the other books in this trilogy. I will also take a look at her other historical romances. They are a nice light read and perfect for a Sunday afternoon lazy day. They are like a cool glass of lemonade, very refreshing and not too heavy :)
Check out her website: http://www.lynsaysands.net/ for more information on her books.
Until next time!
I have read a couple of Lynsay Sands historical novels and her Argeneau series. I love the Argeneau series! More on that series in another blog entry. In her historical novels, her heroines are practical, naive, emotionally stable women. The kind of heroine that I prefer. I am not a fan of overly dramatic females, they become tiresome. Her heroes are warriors in battle or in the bedroom. They are smart, cunning and sexy (a pre-requisite for all romance heroes). These characters are no different.
The story is solid and filled with humor. All of her books are filled with humor, and very little angst. It is a refreshing change from the books that take themselves too seriously. My only problem with the novel is that I read it too fast! I cannot help myself, the story flows and the writing is addictive.
However, I believe that that is my problem and not the author's :)
I cannot wait to start the other books in this trilogy. I will also take a look at her other historical romances. They are a nice light read and perfect for a Sunday afternoon lazy day. They are like a cool glass of lemonade, very refreshing and not too heavy :)
Check out her website: http://www.lynsaysands.net/ for more information on her books.
Until next time!
Wednesday, October 12, 2011
Soft Pretzels
My husband loves pretzels! I rarely make them, because they are labour intensive, even if I do use a bread machine to make the dough :) This may seem like cheating to some of you. I do not consider it so. It does all the hard work, while I can read for two hours :) It is a tool, and I like to use tools.
The secret to these pretzels is the baking soda bath that they get after being formed and proofed one last time. Once the water is boiling, add baking soda to it. The water gets foamy (also a good science experiment), and you put in the pretzels for about 10 seconds. You take them out and add your seasonings (if desired) and you bake them for about 15 to 20 minutes. Easy Peasy!
They are easy to make (with a bread machine) but it is labour intensive. I got my husband to help me roll them out and form them. His pretzels were better looking than mine! So unfair. He enjoyed them all and finished them off for breakfast. I love it when he eats.
Until next time!
They are easy to make (with a bread machine) but it is labour intensive. I got my husband to help me roll them out and form them. His pretzels were better looking than mine! So unfair. He enjoyed them all and finished them off for breakfast. I love it when he eats.
Until next time!
Sunday, October 9, 2011
Book Review: "Master of None"
I know, I know, I know! For a supposed avid reader, I have not been posting a lot of book reviews. And, I apologize for that. The simple reason being that I am reading a book that I had a hard time finishing. It has taken me over a week to get through it. The book is called "Master of None" by Sonya Bateman. The author's website is http://sonyabateman.wordpress.com/
It is classified as an Urban Fantasy novel. The story is about an unlucky thief who has a Djinn (Genie) attach himself to him for the purposes of protection of his bloodline. He is also wanted by his criminal boss for losing an item that he stole for him. After the first few chapters, I sorta lost interest as the story was not moving fast enough, nor was the dialogue pushing the story forward. I like snappy, witty dialogue that keeps the story moving forward.
There are so many characters, subplots and character histories to keep straight, that you get bogged down in minutiae. That is the sense that you get from this book. The author likes to place the characters in situations that should cause their deaths (even the immortals), and then an extraordinary (almost unbelievable) event occurs to save them. It has a good idea and the story makes sense, but it gets bogged down in its own details and development.
Until next time!
It is classified as an Urban Fantasy novel. The story is about an unlucky thief who has a Djinn (Genie) attach himself to him for the purposes of protection of his bloodline. He is also wanted by his criminal boss for losing an item that he stole for him. After the first few chapters, I sorta lost interest as the story was not moving fast enough, nor was the dialogue pushing the story forward. I like snappy, witty dialogue that keeps the story moving forward.
There are so many characters, subplots and character histories to keep straight, that you get bogged down in minutiae. That is the sense that you get from this book. The author likes to place the characters in situations that should cause their deaths (even the immortals), and then an extraordinary (almost unbelievable) event occurs to save them. It has a good idea and the story makes sense, but it gets bogged down in its own details and development.
Until next time!
Tuesday, October 4, 2011
Resto Review - McKibbins Irish Pub
My husband decided that we were eating out yesterday. Who am I to argue with the man? That would just be rude :) We decided to go out to McKibbins Irish Pub in Pointe-Claire. We love it there. It is one of our go to places. We know what to expect and it never disappoints us.
I decided to have the Fish and Chips. I am not a fish lover at all. But occasionally I do enjoy a well-prepared Fish & Chips. The batter was crispy and the fish was moist. My only problem was the portion size. Three filets on top of a mound of french fries. It was too much food for me. I ate the fish and some fries. The rest of the fries were put onto my hubby's plate as he ordered an appetizer poutine with chicken and could not finish it so we took it home.
I think that they should offer us the choice of how many filets we want to eat. And, charge us a buck less per filet. They will still make money, I will eat less and there will be no waste of food to add to the landfills. It is really a win-win situation for everyone.
The poutine that my hubby ordered is a favourite of his. It is made with a curry sauce instead of a regular gravy. The Irish and British love Indian food. I have to admit to not knowing why they love it. I am not a fan of spicy food. Anyway, the poutine was spicy and the mix of cheeses helped to tone it down a little. It is an appetizer, but it can (and has) been eaten as a main course.
If you have a chance, go to McKibbin's Irish Pub, you will love it!
Until nest time!
I decided to have the Fish and Chips. I am not a fish lover at all. But occasionally I do enjoy a well-prepared Fish & Chips. The batter was crispy and the fish was moist. My only problem was the portion size. Three filets on top of a mound of french fries. It was too much food for me. I ate the fish and some fries. The rest of the fries were put onto my hubby's plate as he ordered an appetizer poutine with chicken and could not finish it so we took it home.
I think that they should offer us the choice of how many filets we want to eat. And, charge us a buck less per filet. They will still make money, I will eat less and there will be no waste of food to add to the landfills. It is really a win-win situation for everyone.
The poutine that my hubby ordered is a favourite of his. It is made with a curry sauce instead of a regular gravy. The Irish and British love Indian food. I have to admit to not knowing why they love it. I am not a fan of spicy food. Anyway, the poutine was spicy and the mix of cheeses helped to tone it down a little. It is an appetizer, but it can (and has) been eaten as a main course.
If you have a chance, go to McKibbin's Irish Pub, you will love it!
Until nest time!
Sunday, October 2, 2011
Bulgarian Feta
A couple of years ago, my husband and I were at out local market with specialty food shops. We like to go there every once in a while and look for supper. We get inspired when we go there. Anyway, one day we were walking around the cheese shop (this place has everything!) We were going to get some feta when we noticed that they had about four different types. They had Greek, Canadian, goat and Bulgarian. On a whim, we decided to try the Bulgarian feta.
We were not expecting much from it. I figured that the taste of feta could not be that different from type to type, right? Oh, boy! Was I wrong! This was the best stuff that I have ever put into my mouth. My taste buds wept in ecstasy. The feta was creamy and mellow. It did not crumble like regular feta, it was actually spreadable. Every time we go to the cheese shop, we get some. And, we get upset when there is none available. It almost ruins our evening. We have to go not expecting to find it.
I have no idea where it comes or where it is made, all I know is that it is the best feta ever! If you have the opportunity to try it, do so. You will never regret it :)
Until next time!
We were not expecting much from it. I figured that the taste of feta could not be that different from type to type, right? Oh, boy! Was I wrong! This was the best stuff that I have ever put into my mouth. My taste buds wept in ecstasy. The feta was creamy and mellow. It did not crumble like regular feta, it was actually spreadable. Every time we go to the cheese shop, we get some. And, we get upset when there is none available. It almost ruins our evening. We have to go not expecting to find it.
I have no idea where it comes or where it is made, all I know is that it is the best feta ever! If you have the opportunity to try it, do so. You will never regret it :)
Until next time!
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