|Sprouts at the Montreal health expo that recently celebrated its 15th anniversary! It was my first time and was much more than I had expected. Totally cool.|
|Veg basket at same expo by these guys. They grow it on a rooftop in Montreal. How cool is that.|
|And yet again, at said expo, was this place. Which I visit way too often. And have way too many macarons. And sorbets. And ice cream. And that's Julien. Who doesn't sleep. Because he's busy making and selling the greatest ice cream. 'Till 11pm. For those of us who "need" that late night ice cream. Damn him.|
|The hall part: Hanging cotton and a flower ball in the hall ...|
|Names and flowers in the sand ...|
|The local tea obsession part: Canadian grown, cascading labrador tea. Soon to be in my hands, and jars.|
|Lemon balm that grew in our garden, dried, picked and jarred. Happy day.|
|Spruce tea. That's right. Soon to be part of the tree tea obsession...I mean ... collection ... collection!|
|The random veg part: Grape tomatoes off the vine at Birri Brothers. Yes, they are out now.|
|The wild card: Cocoa and my all star toe...|
|The random food pic part: Andrea's apple crumble...hurry up and get a website woman so I can link up to you!|
|Andrea's salade d'amour ...|
|This mornings breakfast: ...|
|Random portrait: Tristan.|
And now, for the collection. I call it a collection because it is a gathering ... a gathering of beautiful ingredients, on a beautiful plate, that amounted to an amazingly beautiful meal, made by this amazing lady. Thank you my dear Sandy (and Jean!).
Time to dish.
Sandy and Jean's Calf's liver with grilled red peppers & green beans.
Here is what you need:
- Two or four (or however many you are) organic veal calf liver's
- Two large red peppers
- A bunch of green beans
- One shallot, finely minced
- one teaspoon dijon
- 1/4 teaspoon grated garlic
- Splash of wine vinegar
- Juice of half a lemon
- Amazing olive oil
- Sea salt
- Simply oil your red peppers, add a little sea salt and put them on the barbeque until charred and soft. Be careful not to burn them too much because we are not peeling here...Take off the grill, drizzle with a little more olive oil and set aside. Now do the same for your calf's liver. Liver tends to cook quite quickly so keep an eye on it...about 7-10 minutes total should do, depending on how pink you like it. Once done, take off the heat, wrap in aluminum foil and set aside.
- Meanwhile steam your green beans in a double boiler or bamboo steamer until cooked but still crunchy. Once done set aside (no need to blanch if you are steaming). For the green bean dressing, in a jar add olive oil, sea salt, shallots, garlic, white wine vinegar, lemon juice and dijon. Shake shake shake, and then pour all over your green beans.
- Then, gather all your lovely darlings onto one plate, eat, enjoy.