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This hot chocolate taste like Heaven. Real Heaven. Everyone should try this, like today, or better yet, right now. You’ll thank us. That’s all I need to say about this recipe.

Ingredients

1 cup whole milk

1/3 heavy cream

1/4 cup sugar

5 oz semisweet chocolate, chopped(make sure it’s the best you can find. It makes a difference!) 

1 Cup whipped cream for garnish (marshmallows can be used for an “An American hot chocolate in Paris”)

Cocoa powder for dusting

Method

Simmer the milk, cream and sugar together until just boiling. Stir in the chocolate until melted. Don’t let it boil. Serve warm in warm mugs.

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!

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

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!

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…

Smoked Salmon Croque Madame and Citrus Salad

This recipe will be featured in our Mother’s Day newsletter. We love how this meal encapsulates a feel good brunch. The Croque Madame is elevated with smoked salmon and the citrus salads cuts through the decadent Swiss cheese, bechamel sauce and fried egg. We also paired it with our berry, granola, and yogurt parfait. Don’t forget the mimosa!

Smoked Salmon Croque Madame

Ingredients:
5 tablespoons softened butter
1 tablespoon flour
2/3 cup milk
8 slices whole grain bread
2 tablespoons grainy Dijon
5 ounces smoked salmon
¼ cup fresh dill, leaves pulled off (no need to chop them!)
2 cups grated Gruyere cheese
4 eggs
Salt and pepper

Method:
1. Bechamel Sauce: Heat a small sauce pot to medium. Melt 1 tablespoon butter. When butter has melted add flour and stir with a whisk. Cook for about 30 seconds. Add milk a tablespoon at a time and continue to whisk. Incorporate milk between each addition or your sauce will be lumpy. One all the milk has been added and sauce is smooth, season with a pinch of salt and set aside.

2. Butter the rest of the bread with the remaining butter on one side of the bread only. Take 4 pieces of bread and spread Dijon on unbuttered side. Top with smoked salmon, a ¼ cup of cheese and sprinkle with dill and top with the rest of the bread.

3. Preheat oven broiler Place sandwiches on an oven tray. Spread 1 tablespoon of bechamel sauce on the top of the bread. Sprinkle each sandwich with the remaining cheese. Place the sheet pan on the middle rack of the oven, don’t place it too close to the top as it may burn.

4. Meanwhile, heat a non stick skillet on medium high. Spray with oil. Crack the egg. Cook until whites are set with yolk is still soft. Sprinkle with cracked black pepper and a pinch of salt.

5. Sandwiches are ready once cheese and sauce are browned and are bubbly. Remove and top with egg. Serve while still hot.

Citrus Salad

Ingredients:

1 large orange

1 large grapefruit

4 cups mixed greens

Dressing:

1 table spoon Dijon mustard

1/4 cup citrus juice (save from orange and grapefruit)

1/2 cup olive oil

1 tsp honey

salt and pepper

Method:

1. Add mixed greens in a bowl

2. To segment fruits cut the tops and bottoms off of the orange and grapefruit. Cut past the white pith (the white skin that is underneath the peel) until you see the flesh of the fruit. Place the fruits on a cutting board with a flat side down. Follow the curve of the fruits from top to bottom with a knife staying as close to the flesh as possible. Continue going around taking off the peel. You should end up with the orange and grape fruit peeled and without any white pith . To take out the segments look at the membranes which hold the segments in and cut in between. Cut on an angle so the segments can be removed. They should fall out if you go for enough. Keep a bowl underneath to capture any juice and the segments as they fall out and once all the segments are removed squeeze the leftover to ensure all the juice is saved.

3. Remove the citrus segments from the bowl with a slotted spoon and add to the salad.

4. In another bowl add the dijon mustard, honey and citrus juice. Whisk together and add olive oil while whisking. Season with salt and pepper

5. Dress salad with citrus dressing and serve immediately.

Spring Asparagus Salad

 April is one of my favourite months. It hails the return of sunshine, blossoms and warm breezes which are so welcome after a long dark winter. I especially love the smell of spring; sweet, crisp and clean.  This is what I aspire to make our spring dishes to feel like.  After stuffing myself like a hibernating squirrel over winter I now want to eat light and healthy. This is why we chose a beautiful Asparagus Salad for our April recipe. Asparagus season begins in April so you are sure to find delicious tasting stalks everywhere. Asparagus is high in antioxidants, rich in vitamins A, B and C, is low in fat and cholesterol and throughout history has been praised for its cleansing and healing properties. This salad is so light and fresh and the different shades of green combined with the pink and white of the radishes reminds me so much of the colors of spring.  We like to peel and lightly blanch the asparagus because it removes a bit of the “grassy” taste that asparagus can have and also reveals a beautiful colour. Enjoy it with sparkling water or a white wine spritzer.

 Recipe

Serves 2-4

Ingredients:

• 1 bunch asparagus (thicker stems if you will be peeling them)
• 3 radishes thinly sliced (mandolins work great here)
• 1 cup sugar snap peas (pods opened, peas removed and shells discarded)
• 1 cups baby greens
• 1/2 cup light vinaigrette ( we love lemon vinaigrettes with asparagus)
• 4 cups water
• 1 tbs salt

Method:

- In a medium pot bring water and salt to a boil

- While water is coming to a boil trim off the “woody” stems of the asparagus. They will be lighter in colour and feel dry. About 1-2 inches is usually removed.

- Then take a peeler and peel the asparagus leaving about 1/2 inch around the top. Set aside.

- Prepare an ice bath for the asparagus (a bowl of water with ice cubes)

- Add asparagus to boiling water for 30 sec, strain and then add them to the ice bath to stop them from cooking

- Once asparagus has been cooled, strain and let it dry. Asparagus should be bright green but still be crisp not limp.

- Once dry enough cut asparagus spears  into thirds with diagonal cuts.

- In a bowl add mixed green and asparagus, drizzle with a vinaigrette, season with a pinch of salt and pepper and  toss till evenly coated. Sprinkle with radishes and peas.

- Separate salad onto plates and serve

Bon Appetit!