Three things deserve praise:
1) pan-seared salmon with citrus vinaigrette and blanched asparagus, according to last month's Food & Wine. This recipe's a keeper.
2) Irish brown bread, also according to F&W. Dense and hearty. Was great with lamb chops. Add Guinness and you've got a full meal.
3) Sucrerie des Gallant, in Ste-Marthe (1 hour west of Montreal). Best cabane à sucre we've tried. Standard sugar shack fare (tourtiere, eggs, back bacon, potatoes, baked beans, pudding chômeur) done right.
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