Foods and Wines

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Rebekka Schmitt at #SpainatSial16

By : Rebekka Schmitt Olive Oil & Chili Truffles 225g  Dark Chocolate 40g    Unsalted Butter 80ml  EV Picual Olive Oil 5g     Chili Powder 150g  Cocoa Powder Method: Place the chocolate, butter, oil, and chili powder in a double boiler. Melt with water simmering while stirring frequently. When all ingredients have melted and the mixture is smooth, […]

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Chef Marie-Fleur at #SpainatSial16

During SIAL 2016, which took place at the Palais des Congrès in Montreal, our guests had the opportunity to taste the tapas created especially for this occasion by the well-known Chef from Montreal, Marie-Fleur St-Pierre. The recipes were extraordinary, see for yourself… Black Pudding with Tomato, Potato and Quince Chutney Preparation Put the tomatoes, shallots, […]

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A perfect pairing for summer days – Food & Drink LCBO

Smoky Cauliflower & piquillo sandwich Using your grill to roast a whole head of cauliflower results in a smoky beauty that holds its own when paired with pungent garlic mayo and delicious piquillo peppers. Piquillo are fire-roasted, prepared sweet peppers available in jars or cans. If unavailable, use jarred roasted red peppers instead. Ingredients Preparation […]

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Chef Carla Castro at #SpainatSial16

Recipes made by Carla Castro, Chef  at ¨Chefs´s plate¨ Anchovy “Esqueixada” with Fried Garlic Ingredients: 300g Spanish White Anchovies, Good Quality 400g Roma Tomatoes, grated, discard the skin 50ml Spanish Extra Virgin Olive Oil (Arbequina or a Mild Blend) 50g Spanish Black Olives, pitted, thinly sliced 100g Shallot, thinly sliced into rounds 20g Chives, thinly […]

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Persimon adventures – The Blogger Challenge

On November 13th 2015, we asked 20 bloggers to: Purchase Persimon® and prepare one of the Persimon® recipes they were provided Share/post their experience and Perismon® key messages on their blog The Persimon® blogger program generated 22 blog posts from 19 participating bloggers, 277 tweets and 104 retweets with #PersimonSays, along with an approximate reach […]

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