breakfast & brunch tagged posts

I served these elegant make-ahead crêpes to my Mom one Christmas morning, while the sun was streaming in and illuminating her graceful face. She titled her head in her usual loving way and gave a simple, gentle response: “exquisite” (she was my biggest fan). I immediately named them Crêpes Audrey and have served them on Christmas morning ever since.

Crêpes Audrey are filled with either spinach and béchamel or ham and mushrooms – I double the recipe for my crêpe batter and make both fillings, so my guests can choose either or one of each. The filling is spread thin enough to be able to fold the crêpe over twice. Because they are topped with a poached egg, these crêpes aren’t covered in heavy sauce. The end result is a delicious, light crêpe that will tide you over until Christmas dinner.

Instead of fussing on Christmas morning, I make these up to one week in advance. Make the crêpe batter first, let it rest in the fridge while preparing the filling, and then make the crêpes. Once the filling and crêpes have cooled, stuff the crêpes and freeze them; defrost overnight in the refrigerator. On Christmas morning gently bake them; meanwhile, poach one egg to adorn each crêpe and voilà, everybody is pampered and clean up is a breeze.

Here is a photo of my beautiful Mom holding me as a newborn, with the light streaming in the same way it did that morning I served her my crêpes. May your heart be filled with the love of your family on Christmas morning. Merry Christmas everyone.

Kathryn’s Crêpe Batter

Makes 6 crêpes using a 10” crêpe pan. Needs 1 hour resting time.

When visiting our Montreal family, we can always count on a delicious breakfast: Gabriel’s omelet or Kathryn’s homemade crêpes, and really good coffee. But the best part is, enjoying it with our lovely nieces.

One crêpe batter recipe makes enough crêpes for one recipe of Spinach Béchamel Filling or one recipe of Ham & Mushroom Filling. If you are making both fillings, double the crêpe batter recipe. The finished crêpe should be thin, so just add a little batter to the pan and quickly tilt the pan to swirl the batter evenly across the surface of the pan. Don’t worry if your first crêpe is a bust; this batter makes about seven crêpes – the first crêpe is often a trial crêpe that won’t turn out perfectly.

I have used both an inverted crêpe pan (which makes ultra thin crêpes) and a 10” cast iron crêpe pan (which makes the crêpes slightly thicker). For Crêpes Audrey, I prefer to use the cast iron crêpe pan – the slightly thicker crêpes are stronger and won’t tear as easily while filling and folding. Kathryn doesn’t add the melted butter, but I have more success with my crêpe pan if I do.

Dry Ingredients:

⅞ cup all-purpose flour (scooped and leveled not spooned and leveled)
¼ teaspoon salt

Wet Ingredients:

¼ cup unsalted butter, melted
1 cup milk
3 large eggs
1 teaspoon vegetable oil for brushing crêpe pan

Directions:

Choose either Mixer Method or Blender Method to prepare the batter and then proceed to the Cooking instructions.

Mixer Method:

1. In a medium-sized bowl, combine flour and salt; mix with a whisk until combined thoroughly; set aside.
2. Place melted butter, milk, and eggs in a large bowl; using a mixer, whip until blended. Add flour mixture; mix on low speed until batter is smooth, stopping to scrape down sides of bowl with a rubber spatula when necessary.
3. Place batter in refrigerator to rest for 1 hour. Bring to room temperature for 15 minutes before proceeding.

Blender Method:

1. Place melted butter, milk, and eggs in a blender; blend until combined. Add flour and salt; purée until batter is smooth, stopping to scrape down sides of blender with a rubber spatula when necessary.
2. Place batter in refrigerator to rest for 1 hour. Bring to room temperature for 15 minutes before proceeding.

Cooking:

1. Preheat crêpe pan over medium heat; brush lightly with vegetable oil. Whisk batter until smooth. While protecting your hand with an oven mitt, grasp handle of crêpe pan and tilt pan slightly off heat; add a scant ⅓ cup of batter (¼ cup for a 9” crêpe pan) to the centre of the hot pan and quickly and continually tilt pan in a circular motion to swirl batter evenly and thinly over surface of pan; as soon as surface is coated evenly, return pan to heat. Cook until underside of crêpe is golden, about 1 minute. Using a heatproof spatula, loosen the edges of the crêpe, then slide the spatula under the crêpe and flip crêpe over; cook until second side is golden, about 1 minute. Carefully remove cooked crêpe with rubber spatula; place on a parchment-lined baking sheet or cooling rack.
2. Repeat with remaining batter, lightly oiling pan if necessary, placing cooked crêpes in a single layer, and separating any additional layers with parchment paper.

Crêpes Audrey

Makes 6 servings of 1 or 2 crêpes each.

Ingredients:

6 prepared crêpes and 1 batch of Spinach Béchamel Filling
And/or
6 prepared crêpes and 1 batch of Ham & Mushroom Filling
6 eggs for poaching

Spinach Béchamel Filling:

Stuffs 6 crêpes.

Spinach Ingredients:

1 package (1 lb/454 g) pre-washed fresh baby spinach leaves
1 teaspoon olive oil

Spinach Directions:

1. Heat oil in a large Dutch oven over medium heat; add half of spinach and sauté, continually turning and lifting bottom spinach leaves to top, until volume reduces and there is room to add remaining spinach; add remaining spinach and sauté, turning and stirring quickly and constantly, until all spinach is just wilted.
2. Transfer spinach to a colander set over a bowl; press with back of spoon to drain out all excess water. Place drained spinach on a cutting board and chop roughly; set aside. Wipe pan clean to use to make béchamel.

Béchamel Ingredients:

2 tablespoons butter
1½ tablespoons all-purpose flour
½ teaspoon salt
Freshly ground black pepper, to taste
¾ cup milk

Spinach Béchamel Filling Directions:

1. In same large Dutch oven, melt butter over medium heat (watch carefully to prevent butter from burning). Add flour; whisk constantly until mixture just starts to turn golden and fragrant (like the smell of shortbread baking), about 1 minute. Immediately but slowly add milk, whisking constantly; cook over medium heat, whisking constantly, until mixture thickens, about 3 minutes – mixture should be bubbling but not burning bottom. Whisk in salt. Remove from heat; fold in cooked, drained spinach leaves, blending thoroughly.
2. If freezing, let filling cool before stuffing crêpes. Spread about 2 tablespoons filling over half of one crêpe. Fold in half and then in half again to create a triangle. Freeze in resealable freezer bags, using parchment paper to separate overlapping crêpes, up to 1 week. When ready to bake, defrost stuffed crêpes in the refrigerator overnight. See Stuffed Crêpes Baking Instructions below.

Ham & Mushroom Filling:

Stuffs 6 crêpes.

Sautéed Mushrooms Ingredients:

1 teaspoon olive oil
1 package (8 oz/227g) washed, sliced white mushrooms
1 tablespoon butter
1 tablespoon roughly chopped fresh thyme leaves
¼ teaspoon coarse salt
Freshly ground black pepper

Other ingredients:

½ cup grated old cheddar cheese
100 grams thinly shaved black forest ham

Sautéed Mushrooms Directions:

1. Heat oil in a non-stick skillet over medium heat; add mushrooms; sauté until mushrooms release all of their water and turn golden brown, about 10 minutes.
2. Add butter, thyme, salt, and pepper; sauté, stirring often, until mushrooms are golden brown and thyme is fragrant, about 5 minutes. Let cool before filling crêpes.

Ham & Mushroom Filling Directions:

1. Divide ham evenly between 6 crêpes; lay a thin layer of ham over half of each crêpe. Top with a thin layer of mushrooms. Sprinkle lightly with cheese. Fold crêpe in half and then in half again, creating a triangle.
2. Follow freezing instructions for Spinach Béchamel Filling. When ready to bake, defrost stuffed crêpes in the refrigerator overnight. See Stuffed Crêpes Baking Instructions below.

Stuffed Crêpes Baking Instructions:

1. Defrost stuffed crêpes in the refrigerator overnight. When ready to bake, preheat oven to 325°F. Place crêpes in a single layer on a parchment-lined baking sheet; cover with foil. Bake just until crêpes are hot throughout, 10 to 15 minutes.
2. Place on a serving plate. Top with a well-drained poached or fried egg and garnish with a lemon wedge, if desired. Serve warm.

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My friends and I have gathered together for Christmas brunch every single year since record albums were the coolest Christmas gifts.  This year, I decided to treat them to Christmas in Paris – one of my friends opened up her lovely Georgetown home and I threw together an easy, chic brunch with a French twist. I gathered ready-made gourmet treats from local artisans, made a couple of recipes ahead of time (inspired by a famous Parisian pastry chef and a French cookbook writer), and prepared two showstopper, easy-assemble salads. Throw on a scratchy recording of Edith Piaf’s La Vie en Rose et voilà, it’s Christmas in Paris through rose-coloured glasses.

Wild Hibiscus Flowers in Rose Syrup served in Champagne:

When you combine Christmas and cherished friends at the same table, it’s time to pull out all the stops. I served some extra special treats to nibble and sip on as hors d’oeuvres. Rose syrup is the flavour du jour in Paris and this jar of Wild Hibiscus Flowers in Rose Syrup contains 15 handpicked wild hibiscus flowers packed in syrup made from the natural essence of two dozen Bulgarian roses. Place one flower in the bottom of a champagne flute, add some rose syrup, pour in the champagne and watch the bubbles unfurl the flower – it reminds me of the skirts flying at Le Moulin Rouge. Available as a limited edition production from Crafted Décor in Streetsville and Florence Meats in Oakville.

Pierre Hermé’s Olive Sablés served with White Wine or Champagne:

These aren’t just any savoury cookie – they are an utterly surprising savoury French shortbread that will have your guests shocked by the initial sweetness (from the icing sugar), enamoured by the incredible tenderness (from the potato starch and grated egg yolk) and then, when the salty and fruity notes (from the oil-cured black olives and olive oil) hit the stage, you just may hear gasps followed by utterances of ooh la la…as if you were watching the latest Parisian haute couture creation walk down the runway in the city’s top fashion house. In fact, the recipe comes from famous French Pastry Chef Pierre Hermé, who is widely acclaimed as the “Couturier of Haute Pâtisserie”.

I made the dough well in advance and rolled it into logs, then froze them. When ready to bake, I took one log out at a time a few moments before baking, then sliced from frozen and baked. The recipe turned out beautifully – you simply must have it in your repertoire. How does a local gal comme moi get her hands on Pierre Hermé’s recipe? I found it in Dorie Greenspan’s charmingly chic cookbook, Around My French Table, which is available to borrow from the Mississauga Library or to buy from www.chapters.indigo.ca  It’s on my Christmas wish list – I hope my husband is reading my blog posts!

Spirit Tree Estate Cidery Pâté with Ice Cider & Shallots and Evelyn’s Currant in the Rye Crackers served with Sparkling Pear Cider:

Spirit Tree Estate Cidery Pâté with Ice Cider & Shallots is a superb pâté. Luxuriously smooth and creamy, it’s packed with the flavour of all natural ingredients: chicken livers, clarified butter, shallots, port, brandy, ice cider, Calvados, apple syrup, eggs, and spices. It’s frozen in adorable little 165g ceramic pots. I picked it up from Spirit Tree Estate Cidery a while back and stored it in my freezer, ready for Christmas entertaining. Just defrost overnight in your fridge.

Evelyn’s Currant in the Rye Crackers are the perfect match for this pâté: a hearty yet delicate cracker made with preservative-free, all natural ingredients including dried currants, fennel, anise, and caraway seeds and best of all, 100% heritage organic rye grown and milled by Ontario farmers. Evelyn’s Crackers are made by “cracker heroes” Dawn and Ed – find out what makes them heroes here: www.fiestafarms.ca/heroes.  Available at Whole Foods. For other locations throughout Ontario, click here: http://evelynscrackers.wordpress.com/wheretobuy/.

Spirit Tree Estate Cidery Sparkling Pear Cider is a refreshing choice for those who are looking for something non-alcoholic: fresh pear, just a hint of sweetness, bubbly, and light.  It’s perfect for special celebrations.  Also available in Sparkling Sweet Apple Cider. Spirit Tree’s Mulled Apple Cider containing chopped fruit and spices would be another great choice and very festive. If you would like to learn a little bit more about Spirit Tree, read my full post here: Spirit Tree Estate Cidery: Savour the Quality.

For the main meal, I laid out an impressive line-up of store-bought gourmet goodies and two easily prepared dishes I made myself that just needed just some minor last minute preparations.

Prosciutto Wrapped Fresh Figs Stuffed with Cheese on Arugula

Serves 6

This showstopper, palate-pleasing salad is a cinch to assemble à la minute. The sweetness of the figs and vinegar plays against the salty prosciutto, creamy tang of the blue cheese, and peppery punch of the arugula. If you don’t like blue cheese, feel free to use brie or chèvre instead. I used a beautiful combination of Date Crème Vinegar and Hazelnut Oil that I picked up at Crescendo World of Oils Vinegars and Spices in Toronto’s Distillery district – but extra virgin olive oil and balsamic glaze are also terrific.

Ingredients:

6 fresh figs, sliced in half from stem end to blossom end, keeping stem halves intact
1/3 cup your favourite creamy mild blue such as St. Agur or Devil’s Rock (or chèvre)
6 slices prosciutto, cut in half lengthwise
6 handfuls of baby arugula (or your favourite greens)
Hazelnut oil or extra virgin olive oil
Date Crème Vinegar or balsamic glaze
Sea salt
Freshly ground black pepper

Directions:

1. Preheat oven to 425°F. Smear cheese on cut side of each fig half. Wrap each half with prosciutto. Store in an air-tight container in the refrigerator up to 4 hours before serving or bake immediately, according to the following instructions.
2. Arrange cheese side up on a parchment-lined baking sheet. Bake in 425°F oven until prosciutto is crisp and cheese has melted, about 5 minutes.
3. In a large bowl, toss the greens with some salt, pepper, and oil; spread greens out on a pretty platter; place figs on top and drizzle figs and salad with vinegar. Serve warm.

Spirit Tree Estate Cidery Quiche:

Make sure you search out the very best handcrafted quiche you can find. Spirit Tree Estate Cidery makes delicious quiche. The Quiche Lorraine is full of hearty flavour from bacon, potato, thyme, and swiss cheese. The Tomato & Spinach quiche has intensely flavoured wood-oven-dried tomatoes, sautéed spinach, thyme, and clumps of soft chèvre, all suspended in a lovely egg custard. I purchased both quiches frozen, stored them in my freezer, and baked them from frozen on the day of the brunch. I haven’t tried their Mushroom & Potato or Cauliflower quiche yet but they sound tempting.

If you can’t make it out to Spirit Tree, good quality quiche can also be found at The Hot Oven in Etobicoke, Cousin’s Gourmet Market in Port Credit, Black Forest Pastry Shop in Oakville, and Kate’s Town Talk Bakery in Streetsville (Kate also sells a really tasty Spinach & Cheese pie – another one of my favourites). Wherever you choose to purchase your quiche, be sure to call ahead to place an order in advance.

Vodka Infused Smoked Salmon:

Drape some luxurious smoked salmon on a pretty platter and garnish with lemon wedges and perhaps, capers, sliced onion, and a drizzle of olive oil. My absolute favourite is a locally produced Vodka Infused Smoked Salmon that I buy from Cousin’s Gourmet Market in Port Credit and have also found it at Domenic’s in the St. Lawrence Market. It is so tender, that it almost melts in your mouth.

Artisanal Croissants:

What would Christmas in Paris be like without really good croissants? I picked up frozen chocolate and butter croissants handcrafted at Patisserie D’Or in Oakville, stashed them in my freezer, took them out to rise overnight, then baked fresh the morning of the brunch –you can’t get easier or more delicious than that. Boy did my kitchen smell heavenly! These croissants have a buttery flavour and a nice mouthfeel.

And now for the grande finale…

French Macarons:

Buy a colourful assortment of the very best French macarons you can find. I picked up these little beauties from Whole Foods, made by La Fournette Bakery: mango, passion fruit, vanilla, raspberry, pumpkin, chocolate, pistachio, and my favourite – hazelnut.

Ispahan Parfait

Serves 6

This showstopper fruit salad was inspired by the beautiful flavour combination of raspberries, lychee and rose, created by famous French Pastry Chef, Pierre Hermé, as a macaron flavour, and now all the rage in Paris. You won’t really notice the rose syrup in this gorgeous and healthy parfait – just a hint of je ne sais quois. Make both the rose syrup and the pistachio dust in advance (you can even freeze them if you need to). Combine the raspberries and lychees with the syrup at the last minute, or earlier on the day of serving, if necessary. Spoon into pretty glasses and top with yogurt, almonds, and pistachio dust just before serving. Feminine, festive, and fusion-French, it’s perfect for my girlfriends’ Christmas brunch.

If you don’t want to make your own rose syrup, you can order an exquisite Wild Rose Petal Syrup from Forbes Wild Foods, a Canadian company that supplies sustainably-harvested wild foods from the Canadian wilderness to restaurants, hotels, stores, and on-line customers. To order on-line click here:  http://store.wildfoods.ca/syrups/.

Oh to be in Pierre Hermé Paris at Christmas time.

Ingredients:

1 can (560mL) whole lychees in light syrup
1 package (6 oz/170g) fresh raspberries
¼ cup reserved lychee syrup from above can
5 teaspoons Rose Syrup (see recipe below)
½ cup vanilla yogurt – such as Sheldon Creek Dairy’s Greek-style Yogurt (see note below)
6 teaspoons raw slivered almonds
3 tablespoons Pistachio Dust (see recipe below)

Directions:

1. Drain lychees into strainer set over a medium bowl to reserve lychees and lychee syrup; slice lychees in half. Place lychees in a second medium size bowl. Add raspberries to lychee fruit.
2. In a small bowl, combine ¼ cup lychee syrup and 5 teaspoons rose syrup; add to lychees and raspberries and toss gently. Divide fruit evenly amongst 6 small pretty cups; spoon in a little syrup.
3. Place 1 spoonful of yogurt on top of each cup. Top each with 1 teaspoon of slivered almonds and then 1/2 tablespoon pistachio dust. Serve immediately.

Rose Syrup:

Makes just over 1/3 cup.

You’ll need rosewater, which you can find in Middle Eastern grocery stores such as Adonis. Store your rosewater and rose syrup in the fridge.

Ingredients:

1 cup water
½ cup granulated white sugar
1 tablespoon lemon juice
1 teaspoon rosewater

Directions:

1. Combine water and sugar in a small saucepan; bring to a boil, simmer rapidly, stirring occasionally, until mixture has reduced and become syrupy, about 10 minutes. Remove from heat; stir in lemon juice and rosewater. Let cool completely.
2. Store in a covered container in refrigerator for a few days or freeze in an airtight container for longer storage. Defrost in fridge before using.

Pistachio Dust:

So pretty sprinkled on fruit salad, especially on raspberries or strawberries at Christmas time.

Ingredients:

1 cup shelled raw pistachios

Directions:

1. Using a mini processor, grind pistachios into a fine dust. Store in an airtight container in freezer until ready to use.

A little decadence is called for here, so look for the richest yogurt you can find. Spirit Tree Estate Cidery sells a luxuriously creamy Greek Style Vanilla Yogurt from Sheldon Creek Dairy, made with pasteurized whole milk, light brown cane sugar, vanilla extract, and bacterial culture – and nothing else! Sheldon Creek Dairy’s pasteurized Cream Top Whole Non-Homogenized Milk is nutrient-rich, all natural, and has cream that rises to the top of the bottle and separates (how milk was made before we homogenized it): shake it in the bottle for creamier milk or spoon out to add to your coffee.  Sheldon Creek Dairy is owned and operated by the den Haan family whose herd of cows graze the pastures of the Sheldon Valley, in Loretto, Ontario. Click here for other retail locations: http://sheldoncreekdairy.ca/about.php.

For further details and locations of suppliers featured in this post, check my Grocery Store Directory or Farmers’ Market Directory.

To further enhance the mood, you may wish to play the following music suggestions:

White Christmas Michael Buble & Shy’m https://itunes.apple.com/gb/album/white-christmas-duet-shym/id472520445

Noel Blanc Coeur de Pirate https://itunes.apple.com/ca/artist/c-ur-de-pirate/id290621195

Pane Fresco is an Italian bakery and café in downtown Burlington, owned and operated by artisanal baker Marc Albanese and his wife, Felicia. It’s my sister’s favourite local spot for breakfast or lunch. She took my dad to Pane Fresco recently. After he told me that the Slow Braised Beef Brisket Panini was the best sandwich he has ever had, I knew I had to check it out.

So, I treated my sister to a birthday lunch at Pane Fresco. It was a little early for her birthday but because the Toronto International Film Festival was in full swing, I thought perhaps we might spot George Clooney amongst the baguettes. A girl can dream! During the 2009 TIFF, Pane Fresco was asked to prepare lunch for George Clooney to eat on his jet trip back to Los Angeles.

Pane Fresco’s spacious outdoor patio offers a pretty view of Lake Ontario at the end of Locust Street. The interior of Pane Fresco is tiny but charming. Its black and white tiled floor and dark wood paneling reminds my sister and me of the little French bistros or breakfast cafés we love to frequent when we’re in Montreal. There is additional seating in the lobby of the adjoining office tower (though not quite as charming).

And here is my lovely and charming sister.

While ordering at the cash, you will be enticed by the myriad of pleasures that Pane Fresco has to offer: the aroma of fresh bread baking in the oven or the daily special (such as weekday Daily Quiche, Slow Roasted Prime Rib on Saturdays, or Chicken Parmigiana on Wednesdays). Freshly baked pizza in a variety of irresistible flavours is carried out of the oven on wood paddles and laid out beside you. Biscotti and baked treats line the counter. The chalkboard menu is full of temptations.

Pane Fresco offers traditional favourites, as well as a variety of interesting artisanal breads, such as 9-Grain Loaf, Guinness Beer Sour Dough Rye and Fig, Raisin & Walnut Filone. Dough is made from preservative-free, natural ingredients, shaped and molded by hand using old world techniques, and then baked in a European oven, right in front of you.

My sister’s favourite sandwich is the Francese: a generous sandwich of shaved Virginia ham piled high on rustic baguette, spread with Dijon mustard and mayonnaise, and topped with brie cheese and baby greens.

I ordered the Slow Braised Beef Brisket Panini that my father raved about. The chef’s focus on flavour and quality ingredients makes the Slow Braised Beef Brisket a showstopper. Chewy, rustic baguette with a pleasing mouth-feel is loaded with thinly shaved, tender beef moistened with a flavourful jus and then topped with crispy onions, brie cheese, horseradish aioli, and baby greens.  It’s definitely the most delectable shaved beef sandwich I have ever had!

It looked so good when it was delivered to my table that I rushed to take the photos, anxious to take the first bite – and I blew the photos. So here is a cell-phone photo I took of a second Slow Braised Beef Brisket Panini that, on another day, I ordered to-go for my son and his monster-sized after-school appetite. What I may be lacking in photography skills, I make up for in the mom department. Ah, but think of the hungry boys we left drooling in our dust at the kiss’n’ride. Sorry guys!

But I digress, back to the birthday lunch. My sister and I also shared the seasonally available Panzanella Salad. Beautiful heirloom tomatoes (red, yellow, and green) were perfectly ripe, sweet, and juicy. Light and crunchy garlic parmesan croutons, crisp cucumbers, red onion, and baby arugula were dressed in a well-balanced vinaigrette. It is a sparkling salad.

Mr. Albanese’s artisanal-bread-making talent shines through again in his pizzas. Varieties range from traditional to innovative. In the Brie and Prosciutto pizza, the salty prosciutto plays against the sweetness of the fig jam, caramelized onions, and light balsamic glaze. Baby arugula adds a punch of pepper. Just a touch of mozzarella and brie cheese keeps things light so that the crust can play the lead role: a crunchy outer layer, sprinkled lightly with a touch of sea salt, sets the stage for the chewy, flavourful interior.

Breakfast is served seven days a week. Oh, wouldn’t I love to spread out a newspaper, sip an Italian coffee, and enjoy a leisurely breakfast of two fresh eggs, extra-thick maple bacon, roasted asparagus, chef’s home fries, toasted baguette, and a fresh fruit garnish that is plated up when you order The Classic. Pain Perdu is the breakfast special on Saturdays. Belgian Waffles with mixed berries, real whipped cream and maple syrup are served on Sundays.

It’s the perfect spot for a quiet breakfast on your own or a nice lunch with someone you care about. I think I may need to celebrate my sister’s birthday more often, say once a month? George, olive ya’ but it’s Pane Fresco’s star-quality Italian home cooking that will keep me coming back for more.

www.pane-fresco.ca

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If you don’t know about Bistro Narra, you should. It is a gem of a restaurant in the Churchill Meadows community of Mississauga. Olive it because the chef’s classic European training shines through in the consistently delicious food. Olive it because I can enjoy this lovely dining experience at very reasonable prices. Owned and operated by Austrian-trained chef Franz Hochholdinger and his wife, Esther, it opened in December 2010 as a sister restaurant to the Apricot Tree Café.  I have been lucky enough to dine at Bistro Narra on several occasions recently.

The Chicken Crêpe (available at both restaurants) has long been a favourite of mine. Plump morsels of juicy chicken breasts, mushrooms, tender zucchini, and sweet peas in an exquisite cream sauce (subtly laced with tarragon) are wrapped up in a dainty crêpe and served with a mixed greens salad. Perfectly portioned and pleasingly priced at $11.00 at brunch.

My father said that his Norwegian Crêpe was excellent. Smoked Norwegian salmon, bocconcini cheese, purple onion and roasted peppers are wrapped in a crêpe and blanketed with a rosé dill sauce. $12 at brunch.

Our friend enjoyed the Narra Breakfast which was an elegantly plated healthy breakfast of delicious Gravad Lax (dill-cured salmon), poached eggs, citrus dressed spinach salad with strawberries, feta and almonds and toast at $8.50.

On another occasion, when I dug my fork into the two poached eggs that were perched atop peameal bacon and  English muffin halves, their sunny yokes spilled out happily over my plate and ran into the homemade Béarnaise sauce in a delicious embrace. The al dente asparagus and house frites were the perfect vehicle to deliver the yummy sauce to my lips. At $8.50 I would have to say the Narra Benedict is the one of the most delightful versions of Eggs Benedict in my little corner of the world.  Oh, and there was fresh fruit on the plate.

My son swooned when he ate his plate of flat iron steak cooked to perfection, bright green asparagus, homemade Hollandaise sauce and house frites all for the incredible price of $12 (sadly, it’s no longer on the menu). I love to see my son swoon.

Even the regular coffee comes to the table with a bit of a creamy head on it – a small detail that is enough to keep a coffee lovin’ gal coming back for more. A couple of my friends decided Bistro Narra was the perfect spot to commit to a monthly girlfriends’ brunch date. Bravo Chefs Franz and Esther Hochholdinger!

www.bistronarra.com

Bistro Narra is the sister restaurant of the Apricot Tree (opened in 1993).  The Apricot Tree is a casual café that serves European pastries, as well as delicious breakfast, lunch and dinner. Most people who have dined at the Apricot Tree quickly become loyal customers, including me!

Check their website for details on giveaways and special offers throughout the year, in celebration of its 20^th anniversary.

www.apricottreecafe.com