Rustique Pie Kitchen

10 Mar

Normally I bake my own desserts when celebrating events or when visiting family/friends, but this week I went to a new bakery in town called Rustique. I knew I would be hooked the minute I walked in - the space was bright, warm and smelled delicious and très “rustic” modern (get it!…rustic…RUSTIQUE). Not only was the space welcoming, the staff and owners were especially warm to every customer that walked in. I immediately wanted everything…and I wasn’t the only one! There was a constant influx of costumers coming in for pie, a cup of coffee and of course a chit chat with the owner. There was also a nice sitting area with was a mother-daughter duo enjoying the afternoon, people working on a business project over pie and coffee, and friends enjoying an afternoon snack.

Everyone is so happy here! How can you not be when you’re baking delicious pie…

Behind the scenes pie building

Homemade Rustique Marshmallows – perfect for a cup of hot chocolate. Drool.

Variety of bars and cakes

Variety of mini pies

I think my favorite desserts at Rustique are the mini pies. It is probably one of the most convenient and ideal desserts you can have on your own, or bring to a an event. Not everyone likes the same flavor pie, and this allows you to bring an assortment of flavors. Thereby, you are the best guest (or hostess) ever! My absolute faves were the lemon meringue (AMAZING!) and the apple pie. MMm MMM MMM.

I highly recommend checking out this cute new bakery! Whether you want to have pie and an espresso with a friend, or just pick up dessert, this place is perfect. Also, if you’ve never visited the area (St Henri), it is an incredibly friendly neighborhood with some incredible restaurants!

Rustique

INFO@RUSTIQUEPIEKITCHEN.COM
(514) 439-5970
4615 RUE NOTRE DAME 0.
MONTRÉAL, QC. H4C 1S5

MARDI – VENDREDI: 9H – 19H
SAMEDI: 9H – 18H

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Categories Personal
Author Jennie

Mini Egg Frittatas

3 Mar

A few months after moving in with my boyfriend, we had our families over for brunch. It wasn’t just a meet and greet for our families, it was also my first time hosting! I was so prepared – I planned the dishes and beverages way in advance, took advantage of everyones offers for help, and sweat a lot.

For a successful brunch, I had a varied number of dishes.

1. The classic smoked salmon, bagel, cream cheese and tomato platter

2. Fresh fruit and berries with 2 types of yogurt (one being lactose free of course), with homemade granola (curtesy Of Ryan’s mother)

3. Stawberry spinach salad with a honey poppy seed dressing

4. Overnight baked french toast – my sisters specialty brunch dish

5. Mini Egg frittatas – the easiest recipe which is posted below!!!

As for beverages, I served Mimosas (Yum!), french press coffee, and espressos.

Mini Egg Frittatas

Ingredients:

12 Eggs
Variety of toppings: Red pepper, spinach, mushrooms, fresh oregano, fresh basil, cheese…etc

Directions:

Preheat oven to 375°C
In a large bowl, whisk the eggs and season with a pinch of salt and pepper and prepare the toppings you wish to use
Pour the eggs into a non-stick muffin pan and top eggs with veggies, cheese and herbs
Bake for 10 minutes, checking at the 8-minute mark. They should be puffed up and set in the middle. Let cool a few minutes before removing from pan (may need to cut around the egg to remove it from the tin).
SERVE AND ENJOY!

Inspired by bevcooks

This is such an easy and great brunch dish! It also reheats well!

Hope you enjoy it!

-Jennie

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Categories Breakfast, Recipes, Vegetarian
Author Jennie

Just an Update

27 Feb

I have indeed been delayed in my blogging lately. I honestly have no excuse – I have not been exceptionally busy the past few weeks. I had my residency interviews last month, which I hear from next week! By hear from, I mean a computer selects the students’ residency positions through some sort of “algorithm” (but secretly it’s just a monkey running the whole show) and we get the results online. How Thrilling.

So what have I been doing these past few weeks if not blogging?

Going to the gym (fact!), napping, dancing solo…en masse…and…

Also – I harlem shook (is that correct?)

Back to my blog post. I have been cooking. In fact, I’ve been making some good dishes. Unfortunately, I haven’t been taking the time to photograph them well to blog about them. But I will post the recipes and the pics (even though they are shameful) soon.

So please bear with me – there will be some tasty recipes coming your way. Definitely a few comfort food staples like 2 types of Mac N Cheese (waiting for results is stressful, hence the comfort food), a couple of breakfast recipes and a new chicken fave!

And I suppose my future career in medicine will be a thing next week too. (secretly excited, but also not so secretly pacing the condo with bursts of weird dance moves)

SEE YA SOON!

- Jennie

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Banana Bread – Round 2

5 Feb

Interviews are almost over! Wahoo! I’m down to my final week of interviews and I am excited for them to be over. It is not fun to feel like your fate lies in a 15 minute conversation…which means you got to shine! And by shine, I do NOT mean saying the name of the wrong school during your interview. I swear…that did NOT happen. *cough*

What I did realize throughout this interview process is that the more nervous I am, the more I smile and laugh. Which is a good thing in these situations, because there are moments (like above) that can make you either want to cry, or in my case, laugh hysterically. Which brings me to my final point of this incredible random post that ends in an incredible recipe. At the end of this interview month, I cannot wait to just eat a cake. A cake…not a slice…but A CAKE. Specifically this cake – banana bread with cream cheese icing. I am a sucker for a good icing. It is definitely better than the first banana bread recipe I posted.

Banana Bread with cream cheese Frosting

Ingredients:

Banana Bread:

3 very ripe bananas, mashed
¾ cup granulated sugar
½ cup light brown sugar, lightly packed
½ cup vegetable oil
2 extra-large eggs, at room temperature
½ cup sour cream
1 teaspoon pure vanilla extract
Grated zest of 1/2 an orange
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup coarsely chopped walnuts (optional)
Cream Cheese Frosting (recipe follows)
Walnut halves, for decorating (optional)

Cream cheese frosting:

6 ounces cream cheese, at room temperature
6 tablespoons (¾ stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2½ cups sifted confectioners’ sugar (½ pound)

Recipe from Barefoot Contessa

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Categories Dessert, Recipes
Author Jennie

Braised Beef Stew

24 Jan

Growing up I never had beef stew. Someone in my family (*cough* my father), used to call it Alpo (aka dog food). Sure, it doesn’t look too appetizing, and it’s not exactly fancy stuff, but let me tell you something – it is heart warmingly delicious. Especially when its -40°C back home.

Cars don’t start, fingers turn pink, and I’m in my snugly slippers eating soup. Shivering of course – but not because of the cold. BECAUSE OF FEAR. Welcome to interview month – the 4 years of medical school culminate into 4 weeks of interviews for a residency position. While nerve-racking, it is also really exciting to see my friends decide on their career paths and travel to parts of Canada we never thought we would (hello Saskatoon!).

What I need today is simply a hearty soup all wrapped up in a one pot meal. A warm belly always leads to an amazing interview process, right?

Braised Beef Stew

Ingredients:

1.8kg (4 lbs) stweing beef cubes, cut into 1-2 inches
2 tbsp flour
1 tbsp paprika
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp extra virgin olive oil
2 medium onions
3 cloves garlic, minced
1 tsp hot paprika
3 cups beef stock
1-2 cups water
8 red potatoes, sliced in thirds
6 carrots, peeled and thickly sliced
3 parnsips, peeled and thickly sliced
2 cups mushrooms, thickly sliced
1 bay leaf
pinch of dried thyme
kosher salt and fresh pepper to taste

Directions:

Mix flour, paprika, salt and pepper in a bowl and dredge beef cubes through this mixture.
Heat oil in a dutch oven (hot, but not smoking) and sear the meat in the pan (in batches to not overcrowd the pan). Brown meat well on all sides. Repeat with all meat and move to bowl, and set aside.
Lower heat to medium low and add the onions and paprika and garlic. Saute until onion are soft, about 8-10 minutes.
Return the beef the pot, add the stock and bring to a boil. Lower heat to a simmer and cook for 1 hour uncovered.
Stir in potatoes, carrots and parsnips, adding water one cup at a time until all contents in the pot are covered.
Cover and continue to cook for another hour.
Add mushrooms, bay leaf and thyme then cover and cook for an additional hour.
Season to taste with salt and pepper. Garnish with flat lead parsley.