Hours

Monday - Saturday

9:30 a.m. - 5:30 p.m.

Our Favourite Recipes

• 1 Cup all purpose flour
• 3 eggs
• ¾ cup of milk
• ¾ cup of water
• ¼ tsp. salt
• 2 Tablespoons butter melted

1.   With a wire whisk or mixer, combine flour and eggs, add liquid gradually.  Beat until smooth, then add other ingredients
NOTE:  Measure carefully, the batter consistency is important.  Batter should resemble the consistency of thick heavy cream.

2.   Let the batter sit for at least an hour before making crepes.  This makes for a more tender crepe.  Batter can be refrigerated up to three days for use as needed.

Chocolate Ganache

• 8 oz. good quality chocolate, in very small pieces
• ¾ C heavy cream (whipping cream)
• 2 tablespoons unsalted butter.

1.  Put cream in saucepan and bring just to a boil

2.  Place chocolate pieces in a large bowl with 2 T. butter

3.  Pour hot cream over chocolate, stir until melted.

Roast Potatoes Slices with Lemon & Olives

• 2 pounds medium size red or Yukon Golds, washed and sliced ¼” thick dry the slices with a paper towel
• 3 Tablespoons olive oil
• 1 lemon, very thinly sliced…remove seeds and ends
• ¼ cup chopped fresh Italian parsley
• 2 cloves garlic crushed
• 1 ½ tsp. salt
• ground pepper
• 1/3 cup Kalamata olives

1.  Preheat oven to 425 F and put the rack in the center of the oven.  Oil the dish you will bake in…about 8 x 10 or oval casserole

2.  Mix together in a small bowl the parsley, garlic salt, pepper and olive oil.

3.  Put the potatoes in a large bowl, add the above mixture and toss to coat all the potatoes.

4.  Turn out the potatoes into your prepared casserole dish, don’t fuss too much because you will be turning them during cooking.    Put in the oven and turn the potatoes with a spatula every 20 minutes until most of the potatoes are crisp and golden and the lemon slices are somewhat carmelized.  This should take about an hour.

If you like olives, add the about 10 minutes before taking the dish out of the oven.  Enjoy!

Asparagus Tart

• 1 package of frozen puff pastry
• ½ C sour cream
• ½ teaspoon salt
• 2 Tablespoon Dijon grainy mustard
• ¾ cup med. Dice Black Forest Ham
• ½ Cup onion…small dice, sautéed until translucent
• 25 stalks of asparagus

1.   Preheat oven to 400 F
2.   Roll puff pastry on lightly floured surface to fit a rectangular baking sheet.
3.   Roll edges over, to make a ridge on all four sides
4.   Place in refrigerator.
5.   Puff pastry rectangle should be about 11 x 14
6.   Mix sour cream, mustard, salt, diced ham, and sautéed onions
7.   Remove pastry from refrigerator and spread mixture over inside surface.
8.   Brush edges with milk
9.   Bake for 25 minutes.
10. Bring a pot of water to a boil, and plunge 12 stalks of asparagus into the boiling salted water. Remove after 2 minutes (thickness may vary cooking time). With tongs remove the asparagus, and put into ice cold water. Repeat with remaining asparagus. Remove from the ice water, and dry thoroughly. Place in a dish and rub 1 T. olive oil over all ofthe stalks of asparagus.

When tart has cooled, cut asparagus in geometric designs to fit the inner portion of the tart. Run under broiler briefly before serving.

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