OUR BLOG

Chocolate covered bacon has been a recent food trend over the past year or so that at first seemed shocking and bizarre but  if you think about it, really isn’t all that  crazy to understand. Chocolate and salt work really, really well together, like yin and yang. It makes sense to drizzle chocolate over something high in salt because it balances it out. Not only the salt, but velvety chocolate compliments crisp textures  like pretzels, potato chips and yes, even bacon.

Using chocolate with savoury items is nothing new to Latin American cultures. Dishes like chicken mole  use chilis and chocolate to add extra depth.

Essentially anything that is salty and crispy will work will with a  coating of chocolate. The trick to doing it right is to use small amounts, use good quality chocolate and stay on the dark side. Cheap milk chocolate just won’t do justice. There’s is no question that chocolate covered bacon should be eaten sparingly. It is decadent and over the top but in very small quantities that’s a good thing. Less is definitely more.

If you are looking to entertain and want to do something different and fun, start off with a platter of chocolate covered salty snacks but make sure to pair them with same sort of “palate cleanser” something like tart green grapes work nicely. Side note:  Guinness beer pairs wonderfully with chocolate too.

What I like about using these as an appetizer is that they are playful but decadent all at the same time. I think if you plan to celebrate Valentines day  you  don’t have to settle for the overdone box of chocolates. Be creative and have fun!!

Chocolate Covered Bacon + Potato Chips:

Makes 12 pieces:

Ingredients

12 Bacon strips

3 Cups Regular Potato Chips

6 oz dark chocolate

Method

1. Preheat your oven to 350

2. Cover a oven sheet pan with aluminum foil

3. Place strips of bacon on foil, spacing them evenly apart and ensuring they don’t over lap

4. Bake the bacon in oven for 15 min-20 min till crispy

5. Meanwhile, fill a small pot half way with water, place on stove and bring to a simmer

6.  Place a bowl that is heat resistant, on top of the pot

7. Add your chocolate to the bowl and let it melt, stir occasionally

8. When bacon is ready, remove to paper towels and gently pat with paper towel removing to dry the bacon out

9. When chocolate is fully melted, dip you bacon half way then let is cool completely on a wire rack or a clean oven tray

10. Repeat with potato chips

11. Serve with a side of grapes, roasted cashews and pair with a premium beer of your choice

Overall, La Petite Chef hates February.  Very few things happen that are interesting in this month.  Catering is usually very slow as people recover from the holidays and the weather is certainly depressing. The only thing remotely interesting for food and entertainment in February is Valentine’s day and the Super Bowl.   

Valentines’ day wins out this year since over Christmas I got a very generous gift from a wonderful woman I know. It was a giant piece of Belgian chocolate that had been smuggled from Europe by a friend of hers. It looked like a piece that had been broken off a very giant chocolate door. My spirits were instantly lifted when I saw it.  I could now look forward to playing with a multitude of chocolate recipes geared for Valentines.  We’ve posted some of our favourite recipes- French hot chocolate and chocolate covered bacon + potato chips. Enjoy!

p.s. Thank you Lynn!!

Happy Hosting!

These were the ones I chose

Just picked up some pumpkins!

I got them from a farm in the Tiny Township just outside of Perkinsfield.  I feel like its been ages since I have been in a real pumpkin patch picking out a pumpkin. I have to admit I felt like a kid in a  candy store with all the choices that this patch had. I am so happy that farmers are having fun with bringing back a large varieties of odd looking pumpkins. The classic jac o’lantern is fine but let’s face it, its been done. A nice warty one or a pale white Casper pumpkin would be original and even more spooky.

It was very hard to decide but I think I made a good selection. The varities I picked were; Casper (white), Cinderella (red), jumpin jack (orange), La Estrella (gray-green), crazy warty (that one is kind of  obvious).

There were a lot of tiny heirloom pumpkins which make beautiful centerpieces. They are only available at this time of year so if you are entertaining, take advantage! They are the perfect place setting if you tie a name tag on the stem, original and economical no less!

I love how during Halloween it is perfectly acceptable to play with your food. Carving pumpkins is a great tradition that allows you to be a kid again which we all could use from time to time. As a bonus,  after Halloween I will roast the seeds, they are great on salads and  a favourite snack of mine. I’ll post my go-to recipe next week. 

Happy Pumpkin Carving!

-Tatiana

Recently, my friend Samantha asked me how I made my butternut squash soup, so I thought I’d answer her question in this post. I have two favourite versions, one with chipotle peppers and the other with apples and sage.

This month we are show casing my favourite apple and butternut squash soup since the apples at this time of year are fantastic. On the way back from my uncle’s cottage I stopped by Twinkle Berry’s market and picked up some very local squash and apples. Here’s how I made my soup.

Ingredients

1 yellow onion, chopped

1 leek, white part only sliced

1 carrot, chopped

1 Tbsp butter plus 1 tsp for garnish

5 fresh sage leaves plus two for garnish

1 butternut squash, peeled, seeds removed, chopped

1 tart apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)

3 cups chicken broth or vegetable broth

Pinches of nutmeg, cinnamon, salt and pepper

Method:

1. Heat a sauce pan to medium

2. Add butter, onion, celery, and carrot

3. Cook for 5 minutes.

4. Reserve some apple for garnish, dice up and  sprinkle with some lemon juice to stop from browning

5. Add squash, apple, and broth

6. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.

7. In a small pan heat 1 tsp of butter, add reserved apples and sauté till golden,

8. Chop reserved sage leaves

9. Ladel soup into bowls and garnish   soup with sage and apples

Recently I had an impromptu road trip to our Nation’s Capital.  I think when most people think of Ottawa they picture mostly the parliament buildings or the Rideau Canal. As spectacular as those are the Byward Market deserves equal credit.

This open air market has been around since the 1840’s and the 19^th century stone building, Cobblestone Street and courtyards add a beautiful and historical ambiance.  Then there is the bustling market.

Farmers and craftsmen from the surrounding area set up shop and hock their wares to the passersby. Maple syrups, butter tarts, honey combs, beeswax candles and home-made fudge are among some of the items that I had a really hard time pulling away from. There also the home made soaps, scented oils and wild flowers that made me look for excuses of why I would need to buy them. However, even though I am a little biased I have to say that the fresh produce was the best part.  Colourful heirloom carrots, hanging bunches of garlic, Brussle sprout bushes and rows upon rows of glistening berries looked more decorative than edible.

After exhausting myself from the over stimulation of the market chaos it was time for a lunch.  Weaving through groups of street performers we finally stumbled upon an adorable courtyard that was tucked away from crowded main street.  Settling into our patio seats I was happy to see that the menu reflected the local market produce and that the wine list was also heavy on  Ontario wines. A crips reisling was just what the doctor ordered and it went well with one of the best chicken club sandwiches I ever had; grilled cranberry bread, house-made aioli, double smoked crispy bacon and roast chicken was simple and perfect. Just writing about it makes me want to go back to the Byward Market and order it again. Next year I  vow to do it again!

We chose this recipe because it’s easy, healthy, full of flavour and we can’t get enough of barbecuing right now. Its great for a simple dinner, weekend lunch and it is great for cottage entertaining. Enjoy it summer salad like a coleslaw and pair it with a crisp beer like Corona. We are certain that you will include this in your regular repertoire.
Serves 4
Ingredients:
2 6 oz chicken breasts cut in half
Marinade:
2 garlic cloves sliced
1 lime zested and quartered
1 tsp crushed pepper flakes
1 tsp chilli powder
2 tbs chopped fresh parsley
3 tbs olive oil

Sandwich:
1 tbs kosher salt
1 tsp cracked black pepper
1 large red onion sliced into thick rings (1 inch pieces)
1 avocado sliced
8 sliced of tomato
1 cup fresh cilantro leaves
4 leaves Boston lettuce
½ cup mayonnaise
1 chipotle pepper
4 Ciabatta buns
1 tbs olive oil
1 garlic clove cut in half

Method:
• In a shallow baking dish or large Ziploc bag combine ingredients for marinade squeeze limes and add the remained into the marinade as well)
• Pound out chicken breast halves till about half an inch thick
• Add chicken to marinade and allow to marinate for at least 2 hrs, overnight is best
• While Chicken is marinating make the chipotle mayo: in a processor add mayo and chipotle pepper, process until completely smooth.
• Turn a barbecue to high
• When chicken is finished marinating remove and pat dry this will prevent the chicken from sticking to the grill, discard marinade
• Season with salt and pepper
• Oil grill and place chicken on grill
• Coat red onions with a little oil and add rings to grill
• After 1 min, turn chicken pieces one quarter “clock turn” to get crossed grill marks, leave chicken for 1 more minute
• Flip chicken over and turn down the heat to medium, allow the chicken to finish cooking at this temperature
• Flip the onions
• Take the ciabatta buns and slice them in half, brush a little oil on the bottoms and then rub with the garlic clove
• Place the buns, oil side down on the grill to toast them
• Once toasted remove and spread each side with chipotle mayo
• Top the bottom halves with the Boston lettuce
• Once chicken is cooked (15- 20 min) top the lettuce with one piecea of chicken
• Follow with tomato, avocado, red onions and cilantro
• Close up sandwiches and enjoy!

Otherwise known as a clothing swap, a pot luck purge is a great party theme. It combines some of my favourite activities; organizing my closet, “shopping”, eating and spending some quality time with my ladies. The idea is behind a potluck purge is to host a party where your guests bring purged closet items and a potluck dish. During the party you “swap clothes”, eat food and drink cocktails. After you’ve claimed your treasures any items that are left over are taken to your local clothing drive.

Last week my friend Natalie threw a potluck purge and it was huge success. There were 6 girls there and even though we all have dramatically different body types and fashion styles we all managed to inherit quite a number of new wardrobe pieces. We simply dumped all our clothes in a huge pile and then had an “auction” where one person raised up each piece and we would call out if  we were interested in trying the piece on.  It was like going shopping for free! It felt great to get rid of some items  I had been hanging onto  for years.

To make the whole swapping process more enjoyable we had Natalie make her signature sangria which was the perfect choice. Sangria is a wine that has been infused with fruits and often times another type of alcohol like brandy. It needs to soak overnight so it made for a perfect summer potluck item.

After we purged and swapped we had a barbecue. Natalie delegated what items where needed for the pot luck the week before so it made it really easy. We had chilli shrimp, a quinoa salad, and grilled vegetables and finished off with a simple summer fruit platter. 

The beauty behind a potluck purge is how easy it all is on the host. With the communal efforts of everyone bringing food and drink there is little that needs to be done except for provide a space and perhaps the necessary glassware and eating utensils. Pretty easy.  The entertainment is  participating in the swap itself and your guests will most defiantly leave happy to have cleaned out unwanted clothes and also gaining some new pieces they will be excited about.  If you have never done one before we highly recommend it! It will be an annual occurrence for me from now on!

Happy Hosting!

 As a caterer I could not survive without my function sheet. In catering terms this means a to-do list. It is the single most important step I take when planning a party. It will include a timeline of the event as well as a timeline for all the jobs that need to be done before. It will have a menu breakdown, a rental list and everything in between. Every caterer and event planner has one and for a good reason. I think the same should apply for anyone hosting a party. It usually takes a few minutes to write one up but it can save you so much time as well as prevent disasters from happening.  My list is more extensive but the principle is the same. Writing down the details helps you get organized and you know what they say, take care of the details or the details will take care of you!

The secret to writing a party list is to start backwards. I like to start with the very end of the night. It’s the part that many people forget about so it’s a great place to begin.

Once you have come to the decision that you want to throw a party and you know roughly the amount of people, the time and what you had envisioned with your menu you should start on your list.

1. Start from the cleanup.

You will probably be tired and it the last thing you want to worry about so find away to make it easier on you. Hire a cleaner if it’s really going to be a disaster and book them in advance. You may only need them for a few hours but it can be such a relief! If you realize you need to party proof your house, write down the details for that. Make sure you have enough garbage bins , paper towels for spills, a broom handy etc. Designating a clearing room is something caterers always do. We store dirty glassware, dishes etc, anything unsightly. If you have plastic bins or milk crates they are  great place to put everything. Later all dishware can be easily transported to a washing area quickly.

2. Write out the event agenda

Try to be as specific as possible but be ready to be flexible. Again, I like to work backwards. It may look something like this:

• 12:00 am Guests leave
• 9:00 pm Dessert & Coffee
• 8:00 pm Speeches , dancing or games
• 7:00 pm Dinner
• 6:00 pm Appetizers
• 5:00 pm Hors d’ouevres & cocktails
• 4:00pm Arrival time.

3. Pre party Prep.

This section will include your shopping, cooking, decorating, picking out your own outfit, cleaning your house etc. I think by now you might have guessed it…work backwards. Include times if you can, but just the order itself will be a big help.

• 3:30 pm light candles, turn on music and pour yourself a cocktail
• 3:00 pm get yourself dressed
• 2:30 pm finish all food prep or welcome caterers and wait staff (like La Petite Chef!)
• 2:00 pm set up bar
• 1:00 pm set table and clear out coat closet
• 12:30pm decorate
• 11:00 am clean house
• Day before- purchase all food, alcohol and decor

If you follow this list you will have a smooth event. Every party is different but all of them benefit from having a plan. It really gives you an idea of what you are up against!

Once again,

Happy Hosting!

This recipe is part of our Father’s day lunch menu in our monthly newsletter. It’s fun, healthy and full of flavour. We served ours with a side of blackbean and corn salad but any salad could do. Guacamole would also be great as would our signature Mojito!! Fajitas are meant to be easy and playful, a “make your own fajita” station is a great idea for any event. The toppings are endless from shredded duck or flank steak to chocolatey mole sauce so have a fun fiesta and make it your own!
Enjoy!

Servres 4

Ingredients:

• 1 1/2 pounds chicken cutlets or two breasts pounded thinly
• 2 tablespoons vegetable oil
• 2 teaspoons chilli powder
• 1 teaspoons cumin
• ½ teaspoon ground coriander
• ½ teaspoon cayenne
• Coarse salt and ground pepper
• 3 bell peppers (ribs and seeds removed), thinly sliced
• 1 medium red onion, halved and thinly sliced
• 4 garlic cloves, thinly sliced
• 8 flour tortillas (6-inch)
• Fresh cilantro leaves, for serving
• 1 green onion thinly sliced
• 2 tomatoes diced
• 1 avocado thinly sliced
• 4-6 oz grated Monterey Jack cheese or cheddar
• 1/2 cup reduced-fat sour cream, for serving
• Favourite Hot Sauce

Method:

1. Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chilli, cumin, coriander and cayenne  and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.

2. On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.

3. Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, green onion, cheese, tomatoes, avocado, sour cream, and you favourite hot sauce

Yumm…