http://montcarte.umbrela.com eats in and around MONTréal - à la CARTE Sat, 27 Feb 2010 18:52:49 +0000 http://backend.userland.com/rss092 en I'm not a big fan of date squares. I find them sticky, thick, and just not...vibrant...enough. However, I know that there are some people out there who just love them (hence the reason I made them to begin with), and I think this recipe yields some of the best date ... http://montcarte.umbrela.com/2010/02/27/oatmeal-date-squares/ I love these cookies! I LOVE THESE COOKIES! If you’re going to make any cookies any time soon, make it these ones. They have an amazing bite of ginger, coming from both the ground and fresh ginger that’s grated into them. They’re bright with cinnamon, have a delicate touch of ... http://montcarte.umbrela.com/2010/02/12/chewy-chocolate-gingerbread-cookies/ This is a recipe for chicken tetrazzini that I’ve used many times. It doesn’t take all that long to make, it doesn’t call for a ton of expensive ingredients, and it makes enough to fill a hungry table of eight. And on top of all that, it’s a great-tasting pasta ... http://montcarte.umbrela.com/2010/02/09/creamy-chicken-tetrazzini/ Two years ago, montcarte was born. It's been a great and delicious two years and I've gotten so much out of keeping this blog. I've stumbled across so many talented cooks and bakers, communicated with them, learned a lot about food and food photography and overall, have experienced food in ... http://montcarte.umbrela.com/2010/01/29/happy-birthday-montcarte/ This fudge, while some people may call it cheating, is a fast and easy way to get your chocolate fix. Using condensed milk to make fudge? Blasphemy! It’s probably not the best fudge out there, the most chocolatey, the creamiest, the most creative, etc., but it’s good and gets the ... http://montcarte.umbrela.com/2010/01/29/cherry-polka-dot-fudge/ Believe it or not, I had never tasted a persimmon up until a few days ago. I've been seeing lots of desserts using persimmons around, so when I saw some at the market, I picked them up right away and started scouring the internet for the perfect dessert to make ... http://montcarte.umbrela.com/2010/01/26/persimmon-chocolate-bread-pudding-with-raisins/ I love snacking on salty, savory foods. I used to be all about the sweet stuff, but it seems I've moved on to the salty snacks these days. Unfortunately, that includes chips, which I should avoid at all costs. One good solution I found was to make my own spicy ... http://montcarte.umbrela.com/2010/01/19/spicy-sweet-roasted-chickpeas-with-rosemary-brown-sugar/ My first attempt at making jam seems to have been successful, especially if I go by the reactions of some of the people had when I gave some to them (hellooooo Patra!). Ever since the pickles, I’ve been wanting to try jarring more foods. Still wanting to keep it fairly ... http://montcarte.umbrela.com/2010/01/12/strawberry-raspberry-jalapeno-jam/ When I saw this dish on Smitten Kitchen, it spoke to me. I love things like this – oven-baked, soul-comforting gratins are among my favourite foods. Especially if they include sweet potatoes! I made this to bring to our Christmas Eve dinner, and I was extremely happy with how it turned ... http://montcarte.umbrela.com/2010/01/06/spinach-and-sweet-potato-gratin/ Happy New Year! I hope everyone gets to enjoy 2010 just the way they want it. Here are some perfect brownies. They are moist enough, not too dry, not too moist, perfectly rich and chocolately. Need I say more? If you're looking for a quick and easy brownie, or ... http://montcarte.umbrela.com/2009/12/31/tribute-to-katharine-hepburn-brownies/