Mother and Child Reunion

I love Saturday mornings because I love breakfast and my husband has all the time in the world to cook it for me! A bed of spinach, leftover ham and cheese stuffed chicken, and poached eggs all doused in a blanket of sinful hollandaise sauce and sprinkled with green onion. THIS is heaven.

Mmmmmm Sausage

As she does every year, one of my coworkers Jenn makes sausages with her family. They've been doing it for a very long time. And this year, for the first time without the help from her grandmother, actually spent a full 8 hours making these delectable, pork-and-garlic-filled tubes of goodness.

A special main ingredient deserves a special recipe, and my husband did not fail on that part! After barbecuing the sausage and slicing them, he mixed them with boiled red potatoes and celery root, mashed into and with green onion, flat leaf parsley and cornichons. For the dressing he mixed together dijon, brine from the cornichons and olive oil.

e18hteen

It's menus filled with goodies like these that make going to a place like this with a few friends so fun. The more you are the more you get to try. Although we were only 4, there was enough of us to get through quite a few of the starter entrées. Too bad I only took a couple photos.

We started off with fresh shucked oysters from New Brunswick. Then came the steak tartare with shaved parm, house pickles (amazing), and fresh horseradish. And the BC Albacore tuna tartare with avocado, fingerling potato chips and soya glaze. I point out the pickles because they were the tastiest accompaniments on the plate. Unfortunately I was disappointed with both tartares as they lacked in flavour. Luckily the horseradish on the side helped kick up the steak.

We also ordered the beet salad with apple, walnuts and smoked cheddar foam. And the Ceasar salad, so yummy with pancetta, parmesan, croutons and XV olive oil.

Another winner was the crispy braised octopus with smoked paprika, Portuguese chouriço and burnt honey. And the BC spot prawn with parm and chives on fresh pasta was such a treat, I don't remember the last time I had pasta that good.

And of course, with all these lovely dishes, you need an equally pleasing wine. First we had the 2008 Laughing Stock Vineyards Blind Trust, followed by Coudoulet de Beaucastel Côtes-du-Rhone.

This restaurant is a great escape for a fun night out. The outstanding interior with their large window and stone walls make you feel like you're in a fairy tale. We were lucky to get a table next to the fireplace as well. And I must say, the people watching is pretty interesting too.

e18hteen

18 York Street, Ottawa

613-244-1897

Back Lane Café

I've been wanting to try this place out since they opened. The rustic and warm decor inside is just so inviting. Although I was thinking my first visit would be for dinner, I'm not disappointed at all that it ended up being for breakfast. In fact, I will probably return again and again for this same dish.

My friend Amy and I started out sharing the poached pear in maple syrup. For some reason, I expected the pear to be warm but it wasn't. It was good cold, but I still think it would have been better heated.

The corned beef hash was the jaw-dropper. Delicious chunks of meat, potato and onion topped with poached eggs and a spicy salsa. I did not want this meal to end. Both Amy and I opted for this after listening to the drool-worthy description our waiter gave us.

Service was great, food very yummy and prices a little higher than I would expect for breakfast. The poached pear was $6 and the hash $14. I had also looked at the eggs benedict at first which was listed at $16. I can't wait to come back for dinner!

Back Lane Café

1087 Wellington Street West, Ottawa

613-695-2999

Les Fougères Menu Dégustation

Les Fougères' tasting menu is worth it for this one dish. Salt cod ravioli and panfried Arctic char served on lobster bisque sauce. Heaven.

Les Fougères

783 route 105, Chelsea QC

819-827-8942

Happy Birthday Edgar!

(Thanks for the photo Rémi!)

Last night I had the pleasure of ringing in Edgar's first year anniversary. Actually when I think about it, it's hard to believe it's ONLY been a year. I feel like this place has been open forever. And if you look at how successful Edgar has been over the past year, it's obvious that the clientèle feel that way too. It took no time for Marysol and her team to build a strong following, and with good reason – the food is absolutely amazing and straight from the heart.

And to celebrate her 1st year of tirelessly serving up the most decadent treats, it didn't surprise me that she would do the same last night – heavenly bites of polenta with pulled pork and tomato chutney, sinful candied pork belly, pogos with a mustard seed dipping sauce, edgar bars, and the most amazing dessert ever – vanilla ice cream with banana fritter and fried chicken skin – AMAZING.

We also picked up her limited edition calendar featuring all the beautiful hard working staff that make our visits so special. Rémi Thériault did the outstanding shots, and Simon (also known as the yummiest cappuccino-maker ever) the unique design. Best of all, money collected from the calendar going to charity.

Congratulations Marysol!!

www.chezedgar.ca

Great Fuschian Article

Ok, it's been a couple weeks since this article was posted but I had to make note of it. It's a fantastic write-up about one of my favourite places in the whole world. An and Tom Trinh have been making my Sunday nights special since they opened. I can't go a week without a meal from here. In fact, some weeks I'll poke my head in even 2 or 3 times! (Usually when my husband is out of town and not cooking for me).

Check it out (if you haven't already):

http://www.ottawacitizen.com/life/flavour+from+small+kitchen/5569596/story.html

They've even got a sneak peak into the tiny kitchen where all the magic happens. As well as some yummy recipes to try at home. Knowing myself though, I'll just go there to get it. I can't do it the justice that Tom does.

If you've never been, you're missing out on some heartwarming service and delicious food. This is my usual, shrimp vermicelli and spring rolls - drool!

Fuschian

726 Somerset Street West, Ottawa

613-230-6815

Lamb and Figs

My husband is the KING in the kitchen. I think I've said that many times before. As I sat watching him prepare this dish, my jaw dropped in awe and drool forming, I thought to myself – would I ever get this good in the kitchen? The answer, probably not. I don't have the patience.

After inserting the rosemary through the figs like a skewer, my husband sprinkled the figs with olive oil and salt and placed them on the grill. They were cooked beautifully. As was the lamb, tzatziki sauce and grilled asparagus that accompanied these purple round delights. Mmmmmm.