Archive for the ‘ Food ’ Category

My summer drink

About 2 weeks ago, my friend Dominique introduced to what is now my favorite place to have lunch: Les Folies. It’s a cute restaurant that’s right across the street from Mont Royal metro. Now I love to have Sangrias in the summer. That place makes the best sangrias I have ever tasted. Instead of using cherries like most places do, they used raspberries and the combination is delicious!

Last night though, Tristan told me about a place in the old port that makes way better sangrias. With watermelon! I would have never thought of combining my favorite summer fruit with my favorite summer drink! Now I’m not going to lie, I haven’t tried it yet but it’s definitely at the top of my to do list!

Here’s a recipe of Watermelon Sangria I found online:
2 pounds seedless watermelon, peeled and cubed, plus 1/2 pound watermelon cut into balls with a melon baller and skewered on picks
1 bottle dry white wine
6 ounces vodka
4 ounces Cointreau or other triple sec
4 ounces Citrus Syrup

In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher. Add the white wine, vodka, Cointreau and Citrus Syrup. Stir and refrigerate for at least 2 hours. Stir again, then pour the sangria into ice-filled white wine glasses and garnish with the skewered watermelon balls.

Caramel GoatĀ Cheesecake

As much as I love cooking, I want to learn to bake and be a pro at it. Me and Sarah found this sweet recipe online and are planning on recreating it next week!


1 1/2 cups/ 7.25 oz. gingersnap cookies
5 tablespoons butter, melted
2 tablespoons light brown sugar


1 8-oz. package cream cheese
16 oz. goat cheese or fresh chevre
1 cup minus one tablespoon light brown sugar
2 tablespoons butter, melted
1/4 cup heavy cream
3 eggs
1 teaspoon vanilla extract
zest of one lemon
1 tablespoon fresh lemon juice

Caramel topping:

1 1/2 cups cane sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy cream
1 1/4 teaspoons good flaky salt

For gingersnap crust:
Preheat oven to 350Ā°F. Butter or spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of foil. Bake crust until firm and beginning to darken, about 14 minutes. Leave oven on, and set crust aside to cool.

For cheesecake:
Beat cream cheese, goat cheese, and sugar in large bowl (using a hand mixer) or food processor until smooth. Beat in butter, then cream, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 45 minutes. Do not open oven; turn off heat and allow cheesecake to cool in oven 1 hour without opening oven door. After 1 hour, remove cheesecake and cool uncovered in refrigerator at least 2 hours, preferably overnight.

For caramel topping:
Stir sugar, water, salt, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.

Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Chill at least 2 hours before serving.

Run knife around pan sides to loosen cake; release pan sides.

Serving tip: wet knife slightly before and in between slicing; this will help prevent the blade from sticking to the caramel, which is very sticky.


So we’re having a pot luck at my work tonight and I decided to make a special salad


-baby spinach leaves

-sun dried tomato


-tomato basil flavored havarti cheese

I have yet to give my creation a name. Suggestions?

Frozen Banana-Peanut Butter-Chocolate Chip Milkshakes

makes one large shake or two small ones

2 frozen bananas (peel them before you freeze them!), cut into chunks
2 tablespoons creamy peanut butter
1 cup milk (skim works fine)
1/2 teaspoon vanilla extract
1/4 cup chocolate chips

Blend bananas, peanut butter, milk, and vanilla in a blender until smooth. Add the chocolate chips at the end and pulse or blend briefly until they are chopped and incorporated.

Next stop: your thighs!