I love scrambled eggs. It is simple and fast to make but strangely most people did not learn how to properly cook scrambled eggs. And the fast-food industry did not help on that matter.

Therefore, I share my secrets for making the perfect scrambled eggs. First of all, scrambled eggs do not have any cream or milk. I learned that as a child. Second, you season the eggs after they are cooked. I feel that it is true even for fried eggs. Third and this is probably a departure from what you learn: you separate the egg white from the yolk. The reason is that you must not overcook the yolk to produce scrambled eggs with an airy, moist texture. Believe me, it is heavenly delicious when done that way.

I learned the third rule by watching French Food at Home with Laura Calder. Doing scrambled eggs this way is simpler than the traditional bain-marie technique that is so popular in French cuisine. Whether you use Laura Calder’s recipe or the bain-marie technique, one fact stays the same: scrambled eggs must be cooked at low temperature. For taste, I always add finely cut chives to my scrambled eggs.

Best Scrambled Eggs Recipe

Ingredients for 2 persons:

• 5 eggs – separate the white from the yolk in 2 bowls
• 1 tablespoon of butter, cut in 2 part – I use salted butter but Laura uses unsalted butter
• Freshly grounded sea salt and pepper
• Finely cut chives, to taste

Equipments:

• 2 small bowls and a fork
• medium to large non-stick frying pan – eggs are the only reason I own a non-stick frying pan
• wooden spoon

If you prepare the recipe for a larger group, know that I count 2 eggs per person, plus one extra egg per 2 to 3 persons. I do not adjust for butter, unless I see a need at step 5. I basically followed how Laura Calder did her recipe on the French Food at Home episode. It can be resumed in 5 steps:

1. Melt half the butter at low-temperature on the frying pan.
2. Lightly whisk the white egg with a fork 10 to 12 times.
3. Pour the egg white in the pan and constantly stir with a wooden spoon. Constantly scrap up what sticks to the sides and bottom. I like to draw big 8’s when I stir.
4. When the egg white starts to look like a blizzard (a light one), add the yolks and continue to stir until the yolks are partially cooked.
5. Remove from heat, season, add chives and the second part of butter. Serve immediately.

If you host a brunch or have guests sleeping order, try out this scrambled eggs recipe. Your guests will thank you.

+ photo: French Style Scrambled Eggs on Food Network Canada

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Food styling is an integral part of food photography. It sets the mood. These beautiful shots are from the 2010 Calendar from la Fédération des producteurs de lait du Québec. I shared them with you because they illustrated a good trick when it comes to food photography: pay attention to the backdrop. In this case, they aim to create a cohesive mood instead of a minimalist approach.

Start collecting bold wallpapers, fabric coupons, and gift wrapping papers to create your backdrop scene. The stylist for Le Lait calendar was not afraid to opposite modern patterns to traditional plates and utensils.

Get inspired by the food and the tableware you use. If you find a strong pattern, you can repeat the main color of the food on your backdrop. You can also select a pattern that repeats the food shape. At other times, playing with contrasting colors works better. It is a game of trials and errors until you get it right. The key is to experiment. Therefore, always have on hand several options ready to be used.

Be Careful that the Food is Not Lost

The cream puffs stand against the busy backdrop because of the contrasting colors. On the other hand, the black and white pattern used for the cupcakes is not the best choice. I feel that the small cakes get lost. A bright yellow and black backdrop would have been more effective. I suggest yellow because it complements the creamy tone of the white chocolate curls.

This lesson is not only for food photography. It also applies when you design a buffet table. Simply think about Amy Atlas. A stunning pattern backdrop is a signature of her dessert tables.

MORE:
+ photos by Le Lait – click here to download the calendar (only in French)

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Except for the William-Sonama printed signature (I would prefer something like Bon Appétit!), I really like the look of this white porcelain plates that are perfect to serve a sandwich, a single serving cheese plate or a small tray of antipasto.

The plates can also act as a message board. A customer commented on the W-S site that she writes notes or her menu on them with dry erase markers. A simple wash will clean up the remaining marks. It is a good alternative to the chalkboard.

And I would love to receive for Christmas a set for 8 of Laguiole Flatware in ivory ($79 for 5-piece place setting).

+ French Pantry Appetizer Plates $20 for 2

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What a pretty sight! These are pasta made by food historian and food teacher Oretta Zanini De Vita. As you can see, making pasta has so secret for her. She owns vintage pasta tools including a wooden stamp that mints pasta like coins. It is splendid.

Encyclopedia of Pasta

Oretta Zanini De Vita wrote a 300-page encyclopedia about the history of Italian pasta. The english version of her book will hit the store in a few days. This is not a recipe book. It is a book that explores all shapes and types of pasta. You will learn about their origins, the primary ingredients, the different names that it is called, and how you typically served them. It is a good gift idea for a foodie who likes to know more about food history.

In the interview on The New York Times, Mona Talbott said that the range of pasta shapes shows that cooking “was a way of self-expression for women to show their creativity and imagination with little or no resources”. When you see how beautiful these pasta are, I agree with her.

If you wish to know about Oretta Zanini De Vita’s quest to discover the history of pasta or you wish to admire more delightful pasta pictures, head to The New York Times.

SOURCING:
+ For Americans: Encyclopedia of Pasta by Oretta Zanini De Vita $19.77 USD
+ For Canadians: Encyclopedia of Pasta by Oretta Zanini De Vita $21.74 CAD
+ top photo: Chris Warde-Jones for The New York Times

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Since the handle of a jug helps us when we pour liquid, the Spanish design studio GR Lab created a attachment that perfectly fits the universal coil of any plastic bottle. Plus it adds a touch of color to your table. I like the fact that it is a simple way to reuse the plastic bottles. When we think about it, we could reuse plastic bottles to serve fresh lemonade or ice tea.

I read on Inhabitat that the Aqua Jar for Balvi was launched at last month’s Valencia Design Week. It is not yet on the Web site of Balvi. The Web site of GR Lab is more than sparse on information. This is all the information I could find of this new product.

+ Via Inhabitat

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I always admired the stylish design of Ovopur, the eco-friendly water filtering system developed by a Quebec brand called Aquaovo. I think the egg shape glazed porcelain jar looks even better dressed in black.

CAVIAR is a limited series available in two patterns: Marcato and Legato. I love both. If I could find a spot in my home, I would like the have one. You fill the top reservoir with tap water. That water will be filtered as it falls on the main egg-shape reservoir. The egg shape reservation prevents water stagnation. Combined with the thermal property of porcelain, your water stays fresher longer. It is simple, elegant and eco-friendly. Except for the filtration cartridge that you need to change 3 times a year, there is no waste.

OVOBAR is a beverage dispenser. It is basically the OVOPUR system without the top reservoir and water filtering system. When you need it, you can use the main reservoir of the OVOPUR as a beverage dispenser. Since it is easy to clean, I do not foresee any problem to convert it for the need of a party. To be safe, I would ask Aquaovo.

SOURCING:
+ Aquaovo collection
+ Ovopur (white) $689 CAD

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I went to Toronto for two days last week to research stories for my blog, to attend a social media event and to meet people. One thing on my list was having a formal tea service. When I saw that Windsor Arms starts serving their tea service at 1 pm, I jumped at the occasion. Some people find it old-fashioned but I like the luxurious feeling of sitting in a classical tea room. For me, the more formal style is part of the pleasure.

I went with Ian Barr and Brenna Flynn of Rocket XL, the firm that planned the Pillsbury Baking Challenge for which I am a judge. Since we only communicated by email or on Twitter before that day, I wanted to actually meet them. The tea service experience was enhanced by our lively conversation.

What comes with the Full Tea Menu at Windsor Arms?

We each chose a tea blend. I opted for the Earl Grey tea with blue flowers. The lavender adds an exquisite touch to the classic Earl Grey blend. Brenna enjoyed her Earl Grey tea with roses. Since they had to go back to the office after, they ordered the Full Tea menu. I indulged by ordering the Complete Tea menu, which added a sparkling wine (or a sherry) to the full tea menu.

We started with elegant sandwich rolls. They look so much more elegant than basic triangles. They served us three delicious sandwiches:

• Smoked Salmon and Salmon Caviar with an Oven-Roasted Tomato Cream Cheese
• Baby Greens with Asparagus, Cucumber Salsa and Chive Cream Cheese
• Grilled Chicken with Citrus Essence

The smoked salmon sandwich and the asparagus one were my favorite. The scone with raisins pleased me. I did not try the plain scone. Besides the sandwiches, the scones and the sweet desserts that I captured on photos, they served us a goat cheese and caramelized shallot tart. The finale was a small bowl of strawberries with whipped cream. As you can see there was a lot of food. Overall, I am pleased with my tea service at the Windsor Arms.

For almost any tea service, you need to make a reservation 24 hours in advance. I knew it but I didn’t reserve! Still, they have accommodated us by sitting us at a nice table.

Business and Pleasures

A while ago, I read an interview where Martha Stewart mentioned that she booked her meetings around her daily activities. For me, it a pleasant way to talk business. When I asked Ian to join me for lunch at a place that I was researching for a blog post, I made him laughed by making this reference to Martha Stewart.

+ Tea Menu at Windsor Arms

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I wish I tried that cocktail when we went to The Girl & The Fig in Sonoma last January. Next time! In the meantime, I could ask my husband to fine tune our own Ginger Basiltini based on the recipe adapted by the LA Times. If we improve it, I will share it with you.

+ photo by Glenn Koenig for Los Angeles Times

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I bought these jars for my husband’s birthday party. I needed them for setting the dessert table. They were, and still are, on clearance at Pier 1 Imports. The chalkboard band is very practical. I really like them. They are a good size. I can fit 1 kg of nuts in the medium sizes (I have three of those). If you are looking for glass canisters, check out if they are some left at a store near you.

+ Chalkboard Canisters $10 & $14 USD

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Arthur Quentin is a must-shop place in Montreal for anyone who likes to cook or to entertain. You shop there when you are looking for quality and European imported tableware. No need to say that I like this shop a lot.

Their new collection for autumn includes this warmer dish to make chèvre chaud (warm goat cheese). It is a good idea to stock a couple for Christmas or as an hostess gift since you will impress with this $20 gift. They also carry a version for brie or camembert cheese.

Table linens at Arthur Quentin are awesome. They carry 100% linen tablecloths and napkins. Made in Belgium, I like the yellow and white Clément collection (starts at $280 CAD). A cheaper option for casual entertaining or for your everyday usage is the French Country Tête à tête and its matching napkins ($44.50 and $17.50).

+ Arthur Quentin – site only in French

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Last weekend, my husband bought a pouch of imported Burrata cheese. The real Burrata comes from Italy and naturally, they are the best. To tell you the truth, Burrata tastes even better in Italy since the fresher the Burrata, the best it tastes. You must know that it is a cheese that you must eat quickly. After two weeks, it will be too hard.

I read on CurdNerds that Burrata is essentially unspun mozzarella curds mixed with fresh cream (”burro” is Italian for butter) stuffed into sheets of pulled mozzarella. This little pouch is then wrapped in Asphodelus ramosus leaves, an herb with leaves similar to leeks.

I improvised how to serve it based on a list of ingredients provided by my friend Nathalie Rivard. It is really simple but so so delicious. Remember this if you have friends over that you wish to spoil. The good Burrata is expensive; it costs about $30 a ball in Montreal. It is so good that 4 people, 6 at the maximum, will eat this as an appetizer. Naturally, you could add a big antipasto plate to feed a group of 8 or 10 persons.

Recipe of Burrato with vine tomatoes, olive oil, old balsamic vinegar and basil

In my Sophie Conran’s roasting dish (I like her dinnerware so much), I throw

• 6-7 small vine tomatoes, cut in 4
• 2 Kumato tomatoes, cut in 8

It is time to use your good stuff. I drizzled old balsamic vinegar and olive oil. I spread my basil cut in chiffonade (7-8 leaves).

Then, we put half the Burrata on this mixture. We spread a thick layer on country bread slices. Pair it with a red wine for a divine appetizer.

My recipe has a rustic look. If you need an elegant presentation, have a look at how Stuart Spivack plated his home made mozzarella burrata salad.

MORE:
+ photo: pouch of Burrata by CurdNerds
+ photo: half Burrata on wood tray by John Kenney for Montreal Gazette seen on the blog of Macchi Inc.
+ photo: stu_spivack on Flickr

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My husband could tell you how much I love soups. I think that a hearty vegetable soup makes the perfect lunch. Plus, it is a dish that is simple to bring at the office. I love the sight of this early autumn minestrone from Jamie’s Italy. You can get the recipe online.

+ photo: Jamie Oliver

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