Tuesday, June 29, 2010

Daring Bakers Challenge - June 2010



The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard

A pdf of the recipe can be downloaded here

Not a bad dessert at all. As far as the recipe goes - I did include the Grand Marnier, but not the Sambuca, and if I were to make it again I would reduce the amount of lemon zest. Other than that, its pretty spot on. Now for what I did differently: After baking my meringues for about 30 minutes, I pulled them from the oven and let them cool. At this point, they weren't far from the texture/consistency of a flourless cake. I scooped out the center and then put them back in the oven until they were crisp. I then filled the meringues with the mascarpone mousse rather than topping them with it. Heres a shot of the inside:
I want to thank Dawn for the challenge this month, this was the first pavlova I have made and certainly wont be the last.

Saturday, June 5, 2010

Au Pied de Cochon



Living in upstate New York has the advantage of being in close proximity to several major cities. Earlier this week, Sheena and I made the trip to Montreal. When we arrived, we had a quick lunch in Chinatown. After that we walked around and did a little shopping. From there we went to the Jean-Talon Market, which was one of the most amazing outdoor markets either of us have been to. We are looking forward to returning later in the summer when the market is at its peak. To end the day, we had some light fare at Au Pied De Cochon.

We started with the Accra de Morue. These were served with a lovely house mayo:
Next up was the Roti de Porcelet. This was very nice, but somewhat uneventful:
We also tried the Soupe a l'Oignon Gratine, which included lots of yummy pork:
For our entrees, we shared some Poutine:
I had the famous Canard en Conserve, aka Duck in a Can:
Sheena had La Coupe PDC, which is a behemoth (0.5 kg) pork chop:
For dessert we had some espresso with an exceptional Creme Brulee:
Au Pied De Cochon certainly lived up to its expectations - everything was incredibly rich and satisfying. We both left in a daze from the enormous portions. The service at the restaurant was among the best I have ever experienced, everyone seemed so natural in their position. We saw a few seafood platters go to another table, both of which looked incredible. We are really looking forward to trying them next time we are in Montreal.

Au Pied De Cochon
536 Duluth Est
Montreal, Quebec
H2L 1A9
514.281.1114