Tag Archives: Catherine Moreau

Prosecco fruit salad

BY CATHERINE MOREAU

Fruit salad
Photo Credit: Katherine Macnaughton

A standard in cafeteria’s worldwide, fruit salad is often thought of as a somewhat unoriginal and dated dessert option. However, it can be a refreshing and healthy way to end a meal or to start off your day. One way to infuse new life into this classic is by adding a grapefruit simple syrup, some fresh basil and a dash of Prosecco. I recently brought this jazzed up version to a brunch and it was appreciated by all. What’s great about fruit salad is that you can add whatever fruit is ripe and in season. It’s also a breeze to make if ever you’re pressed for time. You can also indulge knowing that you’re doing your body good!
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Traditional Irish Boxty Pancakes

BY CATHERINE MOREAU

Irish pancakes

This past Saint-Patrick’s day I decided to host a pre-parade brunch that consisted of various Irish staples, which included boxty pancakes (bacstaí or arán bocht tí meaning “poor-house bread”). Not being a fan of regular pancakes (I know, it’s hard to believe!), I was excited to try out these traditional Irish pancakes, which are like a cross between a latka, a hash brown and a standard pancake. Much lighter and less oily than latkes or hash browns, boxtys have all the pillowiness of a pancake, but with slightly more texture.
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*Test your Knowledge and Win a Foodie Collective Book*

BY CATHERINE MOREAU

Trivia Night

On February 13th, six of the Foodie Collective’s best and brightest joined forces to test their knowledge at Santropol Roulant’s 4th Trivia Night. Held at Santropol headquarters, participants were asked to contribute 10$ each (60$ per team of six) with all profits going to the Roulant. Beer and wine were available and large bowls of Chex mix abounded on each teams’ table. It was a great turnout, with more than eight teams in total. You could feel the brain cells buzzing!

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Clementine Almond Cake

BY CATHERINE MOREAU
Clementine Almond cake

This time of year, clementines abound and are readily available pretty much everywhere. I always buy a small wooden crate of them during the holiday season and eat them consistently at the rate of one per day if not more. Delicious and bursting with bright citrus flavour, they are so tasty just on their own.

That said, I had a few left that were going south of the border, but didn’t want them to go to waste. I started searching for a recipe that utilized them in some sort of a dessert and fell upon one for a flourless clementine cake recipe inspired by Nigella Lawson. In lieu of flour, ground almonds are used, which makes for an amazingly moist and nutty cake. It’s a great way to repurpose those leftover clementines and is effortless to make. Another nice thing about this recipe is that it uses the entire fruit.
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Classic Christmas Party Sandwiches

BY CATHERINE MOREAU
From the Christmas Throwdown
finger sandwiches

With Christmas fast approaching, party season has officially begun. For many, dinners and gatherings with family, friends and work colleagues are nonstop until the New Year. Whether you’re hosting or attending a party, you’re sure to be surrounded by an abundance of delicious Christmas treats.
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Festival Mondial de la Bière 2013

BY STEVE GENTILE AND CATHERINE MOREAU

Every year, the event that I look forward to most is Beerfest aka Le festival mondial de la bière. What started as an excuse to hangout at Windsor Station and drink the entire day, has turned into an annual tradition. However, there is a strategy in order to fully appreciate the experience: arrive early and go during a weekday. This will ensure that you actually get a chance to sample new beers without competing with the crowds and drunkards. To quote my friend Nerio’s shirt that he wore this year “You can’t drink all day unless you start in the morning.” Wise words. I would like to point out that I am in no way a beer expert, but I’ve tried many different varieties throughout the years and have taken a stab at making my own brews.
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Seafood Throwdown Winner

COQUILLES SAINT-JACQUES WITH A TWIST
BY KATHERINE AND CATHERINE


This past Sunday, the Throwdowners gathered yet again to try their hand at ‘throwing down’ with seafood. All are well acquainted with seafood ingredients having already prepared delectable dishes in the past, but this Throwdown was different… Down five fellow Throwdowners due to a schedule conflict, much had to be made up for in variety and surprise. Though the five running chefs had better chances of winning, the ante was upped big time with each Throwdowner presenting a bright, flavorful dish that reflected not only the chefs’ unique style, but their true passion and imagination for combining the best of fresh ingredients.
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