Are you ever faced with bringing something along to a dinner and being perplexed with what you should make? Worry not – it happens to everyone! In fact, I scoured my roster of recipes to think of something appropriate for … Continue reading
Tag Archives: hors d’oeuvre
chicken sausage rolls : appetizers – part II
Continuing from my last post, I’d like to share another new favourite appetizer that debuted at the wedding rehearsal/cocktail/New Year’s Eve party a few years ago. I knew we would feature different proteins to appeal to a broad palate. Unfortunately, … Continue reading
appetizers – part I
A few months ago, Julie wrote a guest post for à la Claude about her wedding rehearsal dinner/New Year’s Eve 2009 party. I decided it is time to start elaborating on some of the delicious bites that were created for the evening. … Continue reading
guest post – love and delicatessen… what more could a girl ask for?
Getting married is one of the most important things that I have done in my life. It brought together two families that have since become the village to help raise my children (and keep me sane). For me, it was … Continue reading
guest post – trusted guinea pig
Claude is a marvel, a delight and a law unto himself. Even apart from being one of my favourite people – he is the consummate host. Everything is impeccable, and yet it is still comfortable such that I don’t panic when the dinner party is at my house. I suspect this is partly why it’s been so fun to throw a few curve balls at Claude through the MasterChef preparatory social events. I’m allowed to admit to finding this fun because it still didn’t throw Claude off stride. Green papaya? Perfect – modernized slaws are a Claude specialty. Kalamansi? No problem – dressing it is. (I still think it would have been interesting in the pana cotta, although I did adore the grapefruit and vanilla bean version. And, as a side note, the kalamansi G&Ts is a worthwhile endeavour.) Beef heart… a little pause, perhaps, but promptly off to trimming and prepping for rouladen, dill pickle and all.
I’ve been asked what I consider Claude’s specialties to be. Instantly, I thought of champagne grape jelly, oven-hot pretzels, and themes of piquant salads and interesting cocktails… and then I stopped and realized I couldn’t think of any other dish I’ve had twice at Claude’s. I admire his zest for trying new recipes and his skill at making them so deliciously (really with only one exception, and fresh sardines in Winnipeg are a bit of a challenge), and I am honoured to be a trusted guinea pig.