WINNING!!

Montreal is a much much better place when the Habs are doin' the damn thing!! Let's make it Five in a Row!! Oh, and Let's put a Lid on that P.K Flavored Hate-o-rade Please!  Go Habs Go!!  Look out for the newest post: Big Sports Weeknd, Big Menu!

POUTINE: The cure for the common identity crisis

Foodies, we live in a place that is in constant identity crisis. This by no means is a new issue for us in La Belle Province. That being said, it seemed the "identity question" made a feverish comeback this past year: Expansion of bill 101, Randy Cunnyworth, the supposed theory of Montreal as an english settlement and even a botched assassination attempt. It seems that where you were born, raised and educated doesn't cut it anymore to determine, at its most basic level, who you are...
But fear not brave citizens! We have a champion to remedy our plight! The humble poutine.
Beyond hockey, maple syrup and potholes,  is there anything more quintessentially Quebecois than our beloved poutine? Much like us, there is something unique about the poutine. From humble beginnings, it has made a name for itself a lot like the Quebec people over time, and now, it's world class. If you've traveled a bit- or even if you haven't - you can feel that je ne sais quoi in the streets and the people. That same je ne sais quoi is manifested in our national dish. Yeah, we've seen fries with gravy before but none quite like this. Add the squeaky texture of the cheese curds and...magic!
The poutine, at first glance, isn't the most elegant dish. "Weird Al" Yankovich was once quoted as saying, upon having poutine for the first time "I don't know if I'm about to puke or if I just did". The quip notwithstanding, the truth is that the true beauty of this amalgamation resides in the combination of differently sourced, simple ingredients that create a nicely layered and subtly  sophisticated whole. Hot crispy fries, soft cheese and onctious gravy just work! Just like us anglos and francos and natives and immigrants living, working together. We make it work.
So in in these next seven days, partake in the ubiquitous concoction with not only gluttonous abondon but with a bit of national pride. With all the ethnic variations of the poutine and how it's both at home in the pedestrian as well as the classic, this week should be seen not only as a great local culinary experience, but a pilgrimage of self discovery. Poutine, we hardly knew ya!

3 little words...

 UPDATE: Below , you'll find a link to MTL Poutine Week

MONTREAL. POUTINE. WEEK.

Some of us spend our lifetimes not hearing these words that truly mean so much!

 Check out the link below courtesy of Urban Expressions and the super blog This Is Why We're Fat.

http://www.urbanexpressions.ca/food/story/poutine-week-montreal
 http://www.poutineweekmtl.com

Recipe Box: Cognac infused Apple Crumble with Irish cream Custard

  Let's be real Foodies. This past week Mother Nature has waged a full scale assault on warmth. Meteorologists are tossing buckets of hot water into the air to watch it crystallize before it hits the ground. Peoples' sense of style has completely been hijacked by layers upon layers of tacky colorful wool, outdated vintage coats and things called "long johns". This week my breath tried to shimmy its way back into my lungs, talkin' 'bout "how can you let me escape in this ungodly weather??". True Story.

  All in all, this week has been trying. Thus we deserve a treat for our toil...a Sweet, warm Alcohol laced treat! This recipe hits all these notes and then some. Like a perfect hug, this apple crumble is perfectly warm, humble and familiar. The notes of clove, cinnamon and Star anise, however, gives it complexity and a little sophistication. Add our Irish friends Hennesy and Bailey's and we're in business!  Serve this in a big tea cup to share with mom or a cocktail glass for date night. It suddenly got a little warmer in here! ;o)

Ingredients:

Apple Filling:

• 4 to 5 Royal Gala or Granny Smith Apples (peeled, cored and cut into medium wedges)
• 1/2 cup dark packed brown sugar
• 1/2 tbls ground cinnamon
• 1/2 tbls ground ginger
• 1 tsp fresh ground nutmeg
• juice of half a lemon
• pinch of salt
• 1/2 cup of Hennessy or any Cognac or Brandy you have on hand
• 4 whole cloves
• 4 star anise 
• 2 cinnamon sticks
• 1/2 tbls vanilla

Crumb topping:

• 3/4 cup dark brown sugar
• 1 cup rolled oats
• 1  cup chopped praline almonds
• 3/4 cup AP flour
• 8 tbls (1 stick) unsalted butter, in pieces, softened

Custard:

•  3 larges egg yolks at room temperature
• 12 tbls fine granulated sugar
• 1/2 cup 2% or 1% milk
• 1 3/4 cup heavy cream
• 1/4 cup Irish cream 

Preheat oven at 375 degrees F.

In a large Bowl, combine apples with lemon juice to prevent browning. Add sugar, spices, salt, vanilla and liquor. Mix well. Add Cinnamon sticks, cloves and star anise, pour in 9x13in. baking dish and set aside.

In another bowl, combine Oats, flour, almonds and  sugar.  Incorporate butter. Work mixture by hand until well incorporated and mixture has a crumbly texture. Spread over apples and bake the dish for 45 min. or until crumb topping is golden brown.

Meanwhile, whisk egg yolks and half or the sugar in a stainless steel bowl until the yolks have doubled in size. Set aside.

In a medium sauce pan, heat the milk and cream till just before simmer. Make sure the Milk and cream are well blended BEFORE adding the Irish cream or it won't incorporate properly. Add the Irish cream and let simmer to just before boiling. Remove from heat and add half the cream mixture gently to egg mixture. Whisk in slowly to temper the eggs. Too rapidly and the eggs will scramble. Pour egg/cream mixture back into the sauce pan and return to medium heat and cook till the mixture has thickened just enough to coat the back of a wooden spoon. DO NOT OVER COOK. If you run a line on the spoon with your finger and the custard doesn't run, then the custard is ready. Let custard and apple crumble cool slightly then serve warm.

TIP: This custard recipe is works also as an ice cream base, just refrigerate for at least 4 hrs and make Ice cream per ice cream machine instruction. Apple crumble...A la Mode! Happy cooking Foodies!

Allow me to Reintroduce myself...

Welcome, one and all, to the Rebirth of cool. The Rise from the ashes. The Return....
After a long hiatus to rework and refocus myself and the brand ( yes! there will be a RealCity Brand), it is back! *drum roll*...

REALCITY EPICUREAN 2.0!!

That's right folks, another attempt at becoming your fave new blog stop for  everything Different and Delicious. A little reassessment was needed to truly put forth the kind of info, musings and random thinking that I would be interested in and hopefully so will you.

This new and improved version will feature recipes(original or otherwise); restaurant reviews including a monthly series where a hitchhike pilgrimage to a brand-new never before tried restaurant in town; recount of my experiences at culinary school ( classes start April 30th, Stay tuned!), and whatever else tickles my fancy in the pop culture/culinary world.

So please enjoy as I share my passions with you...Take a bite!.