Seems like just days ago we were blogging about the start of September and now it’s already October! Time is flying.
We’re just about at the halfway mark on Conviction Kitchen (airing Sunday nights at 10 p.m. on CityTv). It’s still a surreal experience watching the show. The upside is all the feedback we’ve been getting from folks all across the country who are tuning in. It’s great fun to hear people’s (very diverse) reactions to the show.
The first episode where Marc demonstrated how to butcher a lamb was certainly a polarizing moment for many. Stay tuned for more drama to come…
Like most Torontonians, we’re finding it hard to say goodbye to summer, especially in a year like this when the weather was so uncooperative. We spent some very rainy days at a cabin up North with the kids. While it made for some very successful fishing expeditions, the arrival of Fall seems a bit hurried. As we prepare to pack up the patio, it’s time to start thinking about pumpkins, pies and all the goodness associated with the harvest season.
I have a hunch that we’re not the only ones who are caught off-guard by the quick dip of the thermometer that’s thrust us firmly into autumn. At Petite Thuet we’re quickly gearing up to help out with holiday celebrations.
Marc’s created a Thanksgiving menu featuring traditional favourites available to simply take home and heat such as: roasted Ontario butternut squash potage, slow roasted and maple glazed ham, Ontario heirloom beets, goat cheese, orange segments, and maple pumpkin seed salad, and, of course, slow roasted turkey with crab apple stuffing and a less obvious but mouth-watering option, Beef Wellington.
To help take the guesswork out of your Thanksgiving meal prep there’s two full-course options ranging from $26 to $28 per person, in addition to an extensive menu of a la carte items. All dinners come in oven-ready containers and cooking instructions. Our best advice is to order early and enjoy the holiday!
Marc wanted to share one of our favourite family recipes of the season. When he was a young boy in Alsace, during the hunting season, the children were in charge of picking the apples in the orchards. These apples were used for numerous preserves, sweet sauces, desserts and his grandmother’s favourite stuffing made with apples, boudin noir and chestnuts. Marc still uses her recipe for this special dish. We hope your family enjoys it as much as ours.
Roasted goose studded with crab apples, boudin noir and foie gras
Servings: 4 to 6
Ingredients:
- 1 goose (3kg)
- 150g crab apples, peeled and cut in half
- 6 boudin noir
- 100g of raw foie gras
- 6 shallots, finely chopped
- 1 sprig of sage, snipped
- 120g butter
- 3oz aged Calvados Salt and pepper to taste
Preparation:
- Soak the crab apples with the aged Calvados and set aside for 2 hours.
- Preheat the oven to 350ºF.
- Sauté the shallots, boudin noir and apples in half of the butter for 8 minutes. Add sage.
- Softened the other half of the butter and set aside.
- Stuff the goose with the apple, boudin noir and shallot mixture and the seasoned foie gras.
- With the meat, sewing needle and butcher string, close the back of the bird.
- Massage the bird with salt and pepper and the other half of softened butter.
- Place it in a roasting pan and place in the oven.
- Cook for 40 minutes per kilogram.
- Baste as often as possible and the last 30 minutes, baste with hidromel (or replace with a mixture of honey and vinegar).
- Open the goose and take out the apples, boudin noir and foie gras.
- Place the bird in the middle of a serving platter with the garnishes around.
World-renowned executive chef, Marc Thuet, and his wife and business partner, Biana Zorich, will be blogging weekly for PostCity.com about their new show and restaurants.
To dress:
Bon Appétit!
World-renowned executive chef, Marc Thuet, and his wife and business partner, Biana Zorich, will be blogging weekly for PostCity.com about their 