• Saint-Marcellin

    Saint-Marcellin

    This week over at www.gismondionwine.com, Allison writes about one of her favourite cheeses, Saint Marcellin.

  • Cashel Bleu Cheese Dip

    Serves: 4images-1

    Prep time: 10 minutes

    This tangy blue cheese dip is perfect with chicken wings, crudités or vegetable crisps

    Ingredients

    • 2/3 cup sour cream
    • 2/3 cup mayonnaise
    • 2 Tablespoons white wine vinegar
    • 100 gr crumbled Cashel Blue Cheese
    • 1 thinly sliced scallion
    • 1 clove garlic – minced
    • 1 teaspoon Tabasco sauce
    • Salt & freshly ground black pepper to taste

    Method

    1. Mix sour cream, mayonnaise and vinegar together in a bowl until smooth
    2. Stir in remain ingredients. Season to taste with salt and pepper
  • You can now order cheese platters online

    Starting this week, we’ve made ordering cheese platters even easier. You can order and pay for them directly from our website, and they will be ready for pick up with a minimum of 2 days notice. If you would like your platter on a returnable glass platter, we’ll still need a credit card number to hold as a deposit against the dish. Please call the store and we’ll be happy to add that to your order.

    View it. Order it. Pick it up. Eat it.

  • Tartiflette for Two

    champfleuryAre you looking for something a little different to server for two this Valentine’s Day weekend? How about Tartiflette. A quick search online will result in several recipes. They all should have some similar ingredients.

    Sautee some onions and some lardons ahead of time. Par boil some waxy potatoes. Heat up a bit of white wine with some crème fraiche. Add a dash of salt and pepper to the liquid. Slice the potatoes about 1/3″ thick. Toss everything together and place it in a casserole dish. Top with Reblochon. In our example today, we’re not using reblochon. We’re using a slightly milder cheese from Quebec called Champfleury. Don’t get us wrong. Reblochon is awesome. However, Champfleury is a fraction of the price. How can it not taste good with bacon, onions and crème fraiche?

    plat-unique-tartiflette-350-175700_LI know we haven’t listed exact ingredients and quantities. We encourage you to look up a recipe that sounds good to you and go for it. Once you’ve made it a couple of times, you can just wing it. Hopefully you end up with something that looks a little like this.

  • Lobster Bisque

    lobster_560x375We’ve added a new feature to our roster of frozen soups, a classic, old-school lobster bisque. We started off with fish stock using halibut bones sourced from Finest at Sea. Then we simmered that with a little more mirpoix and lobster shells from The Lobster Man. We finished this base off with a few more ingredients, including some dark roux, whipping cream, brandy, tomato and seasoning.

    Use it as a soup/fish course for your next dinner party. We recommend you serve it on its own, or garnish it with a little bit of cooked lobster meat as a garnish.

    $22 / 625ml (approximately 3 cups)

  • BEYOND CHEDDAR | On Le Canotier De l’Isle

    Check out Ashely’s new post on Scout Magazine