Category Restaurant

Fêting the holidays at Montreal’s iconic L’Express. Bustling, Parisian-style bistro. Elbow-to-elbow with casual French chic. Service attentive and gracious.

Thoughtful gestures like extra virgin olive oil, dijon, and big jars of petits cornichons on every table. You’d be a fool not to indulge in the baguette.

Classic French bistro food done beautifully, with a wine list to match. Raw oysters. Chèvre chaud – warm goat cheese with mixed greens and endive.

Ile flottante au caramel – an island of soft meringue in a hard caramel shell, floating in a pool of crème anglaise. Garnished with an almond biscuit. Ooh là là.

As vibrant today as it has been since it opened in 1980 and ushered in the revival of rue St. Denis. Still my favourite Montreal hangout.

Restaurant L’Express
3927 rue Saint-Denis
Montréal, QC

Telephone: 514-845-5333

Website: http://restaurantlexpress.com/en/

Milton, you are in for a real treat! Streetsville’s gem of a restaurant, Saucy, will open a second location in Milton soon. The launch party is scheduled for Sunday November 2, 2014. Saucy has been our favourite local spot for celebration meals since it first opened its doors in Streetsville in November 2000. Why? The chef’s talent for creating brilliant flavour combinations shines through on plate after plate. Here is just a taste:

Pernod Prawns: My favourite appetizer at Saucy and quite possibly in my universe. Not on the menu anymore but if you ask, the chef will graciously make it for you bang on perfect every time. A beautifully composed plate of plump shrimp in a sublime, creamy Pernod sauce with a hint of anise, accented with soft chunks of tomato and chopped chive. Spooned over a soft but wonderfully chewy, grilled garlic baguette – perfect for mopping up the sauce. Garnished with tender-crisp asparagus, lemon, and fresh pea shoots. It just doesn’t get any better than this.

Crispy Goat Cheese: A swoon-provoking, generous pillow of warm, panko-crusted, creamy chèvre. Garnished with a dollop of sweet raspberry compote. Crostini and balsamic-dressed mixed baby greens on the side.

Bruschetta: Juicy, marinated Roma tomatoes on two pieces of creamy garlic toast, topped with plenty of paper-thin, shaved parmesan. Garnished with fresh basil chiffonade. Drizzled with balsamic glaze for a touch of sweetness.

Roasted Veggie Salad: A colourful medley of roasted butternut squash, asparagus, red onion, zucchini and sweet peppers with baby greens, dressed in a well-balanced vinaigrette. Sprinkled with crumbled feta cheese and drizzled with balsamic glaze.

Grilled Salmon: Nicely grilled and finished with a velvety sauce of puréed butternut squash, sweet maple, and ginger. Roasted garlic potatoes have a delicious crispiness on the outside. Flavourful seasonal vegetables are perfectly cooked.

Seafood Pasta: Seared shrimp, PEI mussels, and clams over spaghetinni and spinach, tossed in a dreamy goat cheese and basil rosé sauce. Garnished with fresh pea shoots.

Cedar Plank Scallops: Billowing scallops seared to absolute perfection, caramelized on the outside, tender on the inside; the focus simply on their buttery, nutty sweetness. Big, clean flavour that try as I might, I just can’t stop thinking about. Garnished with sweet shards of honey Dijon pork shoulder, rosemary mirin vinaigrette, and curly green onion.  My son kept begging for my pork but I didn’t mind because the scallops on their own had swept me away.

Recently renovated dining room decor is simply-stated casual elegance – perfect for a business lunch or a special night out. Better acoustics now with modern lux fabric panels and rich drapery. Wrap around floor-to-ceiling windows with nice view of treed park. Late night casual lounge. Summertime sidewalk patio.

Visit Saucy’s website for locations, hours, and menus.

Website: www.saucyinstreetsville.ca

Facebook: www.facebook.com/SaucyInStreetsville

Twitter: https://twitter.com/SaucyGrill

Looking for a great spot for a quick but healthy bite during a busy work week? Tucked in the commercial district of Mississauga’s Brunel Road is a hidden gem: Pane E Vino Ristorante. Slip away from the office into a cool Italian vibe: a clean and bright cafe that serves made-from-scratch, delicious Italian-inspired food. It is a favourite work week spot and office caterer for my friend, Jackie, and her public health nurse colleagues (these nutrition savvy girls know how to eat well). Thanks for the great tip Jackie!

Pane E Vino Ristorante serves wholesome food that they make fresh daily using all natural ingredients.  Order at the counter. The chalkboard menu includes over ten different gourmet paninis on your choice of Ace Bakery artisan bread, organic soups, and plenty of nutritious salads with optional protein add-ons. Or create your own custom panini.

I ordered the Grilled Turkey Gourmet Panini:  Grilled turkey, roasted sweet peppers, grilled zucchini, and artichoke spread served on artisan bread. I customized it by adding jalapeno peppers and switching the Havarti for chèvre. I forgot to order the lime avocado spread that Jackie loves but savoured the artichoke spread. Delicious, feel good, real food.

My colleague enjoyed a flavourful custom panini of salty prosciutto, creamy chèvre, peppery baby arugula, and thinly sliced tomato on multigrain bread.

We couldn’t resist sharing a Chicken Caesar Salad: grilled chicken, buttery Prosciutto di Parma, crisp romaine hearts, house-made garlic croutons, shaved parmesan, and roasted garlic, dressed in classic, homemade Caesar vinaigrette that was wonderfully creamy and garlicky. We both chimed “Mamma mia, this is good.”

Eat in Pane E Vino’s spacious, licensed cafe or visit their website for a click- and- order on-line catering menu. 

Sometimes I wonder who I love more – my guacamole or my husband? I raise one pondering eyebrow and make him a bowl. It’s a labour of love as I chop the fragrant cilantro, juice the sweet, tangy lime, and mellow as I mash the creamy avocado. As soon as it’s ready I feed my husband a scoop and watch him swoon…and then I know it’s him I love the most, of course! Hey, does he love my guacamole more than he loves me?

I used to mix my pico de gallo in with my guacamole but then I tasted the most delicious guacamole at La Cantina Mexicana in Streetsville. Since then, I’ve spent the rest of my guacamole-making days trying to replicate that smooth and luxurious, pure avocado dip that has a hit of garlic and is served with homemade tortilla chips and salsa on the side. Now I focus on the avocado and don’t get watered down by the tomatoes. Use firm but ripe Haas avocados; make sure the stem end yields to the gentle pressure of your thumb.

I prefer to serve my pico de gallo on the side; it’s easy to whip up since it uses some of the same ingredients. To have enough cilantro for both recipes, buy one large or two small bunches. I don’t use fresh jalapeno because I find the raw, crunchy bite of heat too jarring in a guacamole or pico de gallo. Green Jalapeño Pepper Tabasco Sauce gives me the flavour and heat I am looking for (and I ain’t ashamed to admit it) but switch out for the classic, fresh jalapeno if you like.

Guacamole

Makes 2 cups

This recipe is as close as I’ve come to the one we love at Cantina Mexicana. The guacamole can be made a few hours ahead, covered with plastic wrapped pressed on to the surface of the guacamole, and refrigerated.

Because the limes vary in size and taste buds vary in acidity tolerance, only add about two thirds of the lime juice initially; then taste the guacamole and add more juice as desired (I like to use it all). To get the most juice out of your limes, place your hand over the whole lime and lean down while rolling it around to soften it before you cut it open.

Ingredients:

Accompaniment:

Directions:

1. Mince and mash garlic in the salt to achieve a purée; add to medium bowl.
2. Add the cilantro leaves and a few dashes of hot sauce. Add about two thirds of the lime juice.
3. Slice avocados in half; remove pit and discard. Empty pulp into bowl.
4. For chunky guacamole, mash the avocado with a potato masher until you achieve desired consistency. For smooth guacamole, purée with an immersion blender.
5. Taste and add more lime juice or hot sauce if desired.
6. Serve with tortilla chips for scooping.

Pico de Gallo

Makes 1 cup

My Spanish sister-in-law, Marie, converted me from jarred salsa to fresh pico de gallo with the spicy and refreshing pico de gallo she lovingly prepares for our clan when we gather at her pool in the summer. It’s a real treat; your guests will feel the love. Pico de gallo can be made up to a few hours before serving; any longer and the tomatoes breakdown and release too much of their juices.

To prevent my pico de gallo from becoming too watery, I’ve tried seeding my tomatoes first but the tomatoes lost some of their flavour and broke down too much. I also tried a technique I read about on the internet: chopping the tomatoes whole (including the seeds), placing them in a fine-mesh strainer set over a bowl, sprinkling them with salt, and leaving them to drain for about 30 minutes. But the results lacked a fresh tomato flavour, tasted bitter, and had a weird texture. So I just dice up the whole tomato, seeds and all, and love my pico de gallo for what it is: juicy and flavourful.

Use the ripest, locally-grown or homegrown tomatoes you can get your hands on – it doesn’t matter what size, along as you end up with 1 cup of diced tomato. If it is not tomato season, use roma tomatoes.

Ingredients:

Directions:

1. Add tomatoes to a medium, non-reactive bowl.
2. Add remaining ingredients and toss gently.
3. Let rest for 15 minutes and then serve with tortilla chips for scooping or cover in an airtight container and refrigerate up to a few hours.

When in Montreal, we love to gather with family at Restaurant Solémer & Poissonnerie. An abundance of meze dishes get passed around our table (small servings of Lebanese appetizers, salads, and seafood) and wine flows freely. We work our way toward grilled meats or grilled or fried fish that we choose from the wide selection of fresh fish available in the attached fish market. Often the restaurant treats our family to sweet, juicy watermelon to finish our meal (we are regulars here).

Treasures from the sea, prepared Mediterranean-style: Calamari, deep-fried, light and crispy. Smoky-sweet Grilled Octopus, dressed in lemon, garlic, oregano, and olive oil. Shrimps Provencal (lemon, garlic butter, and coriander).

Best Fattouche I have ever had: fresh, crisp vegetables, ripe tomato, and crunchy pita, dressed in a well-balanced vinaigrette brightened with lemon, sumac, and a punch of garlic. They’ve got my number. My son’s favourite, Kebbe Nayeh: Lebanese-style Steak Tartare (fresh, minced raw beef mixed with bulgur, puréed onion, and a touch of spice) served with fresh mint, olive oil, and raw onion for scooping. My husband says it puts Steak Tartare to shame.

Grilled Shish Kebab: tender yet oh so flavourful, marinated filet mignon. Served with really good fries, julienned vegetables, and tomato-brushed pita. Flavourful Brown Rice with Nuts. Fried Basa personally selected from the fish market: delicately flavoured white fish in light, crispy coating. Served with deep-fried pita.

Don’t forget the Tarator Sauce (ground sesame seed sauce, also known as Tahina), Hummus (puréed chickpeas, sesame paste, lemon, garlic) and Baba Ghannouj (smoky, grilled eggplant mashed with sesame paste, lemon, garlic).