Damas “pimp” ma fattouch.

Nous voilà maintenant en février, le mois que j’appelle le « purgatoire des saisons ». Le soleil se fait encore attendre et, malgré un certain réchauffement, la belle neige blanche et scintillante a cédé sa place à la gadoue… C’est le temps parfait pour se remonter le moral en se régalant de plats goûteux, mijotés ou en sauce. J’en ai donc profité pour demander à ma tante, une épicurienne qui a un faible pour la cuisine libanaise, de m’accompagner chez Damas à l’occasion de son anniversaire il ya deux semaines.

Côté décor, on retrouve un beau mélange d’exotisme et de modernité chez Damas. Les luminaires et l’imprimé des banquettes évoquent un monde lointain et créent une atmosphère chaleureuse, alors que les chaises blanches et les grandes fenêtres apportent une touche de fraîcheur et laissent « respirer » l’espace. Assez convivial pour y aller en famille (pour mes amies mamans – j’y ai vu des enfants!), mais également bien pour un souper décontracté entre amis.

Au moment de choisir nos plats, nous nous sommes laissé tenter par un assortiment de trois mezzes, une salade fattouch et un fatta, décrit dans le menu comme une « spécialité de Damas ». Prenez note : toutes les assiettes sont gargantuesques, donc pensez partager. C’est bon pour la ligne et le porte-monnaie .

Alors que les feuilles de vigne étaient bien mais sans plus, le kibbé nayyé fut une révélation! La description n’était pas particulièrement attrayante et je ne l’aurais probablement pas commandé si je n’avais pas vu le billet de Mayssam sur Will Travel For Food. Quel délice! La texture est onctueuse et le goût ressemble à ceux de nos tartares classiques, quoique le côté viande crue est adouci par le boulgour. Un must. Quant à la mouhammara, je suis une fervente amatrice de cette tartinade depuis que je l’ai découverte chez Avesta et que je m’en suis bourrée la binette lors de mon voyage en Turquie en Septembre 2010. J’ai été surprise de constater que celle de Damas est épicée alors que je n’avais goûté qu’à des versions douces et un peu sucrées.

En ce qui concerne la fattouch, c’est sans contredit la meilleure que je n’ai jamais mangée. Rehaussée de pistaches, de menthe et de sirop de grenade, la version de Damas (voir plus haut) est franchement “pimpée”. Nous l’avons dévorée.

Fattet makdous, une spécialité Damas.

Et maintenant, le plat de résistance : le fattet makdous. Il s’agit d’une variante du fatta, soit un plat étagé à base de sauce au yogourt et tahini, pita frit, pistaches, noix de pin, fines herbes et beurre clarifié, qui comprend également des aubergines frites et farcies à l’agneau… Au diable la diète et les bonnes résolutions! Mais je n’ai aucun regret. C’était une explosion de saveurs à chaque bouchée qui nous rendait incapables de déposer nos fourchettes, malgré nos panses bien pleines.

En arrivant chez Damas, j’avais la ferme intention de me rendre au dessert. Mais hélas… J’ai dû y renoncer étant donné la taille du plat principal. Ce n’est que partie remise, d’autant plus que je me suis promis de goûter un jour aux crevettes géantes sauvages de la côte du Sénégal que j’ai aperçues à la table d’à côté. Amateurs de fruits de mer, je vous garantis tout un « wow! » à la vue de cette assiette.

On récapitule
Les + : La cuisine exotique, réconfortante et tellement goûteuse.
Les – : Honnêtement, je me gratte la tête, mais je n’en trouve pas…
On y va pour : Être dépaysé, essayer une nouvelle cuisine et s’élargir les horizons.
Le coût : Moyen. 21 $ pour l’assortiment de 3 mezzes, 13 $ pour la salade fattouch et 24 $ pour le fatta qu’on peut facilement partager à deux ou même trois.
J’y retourne : Dès que possible pour un festin de fruits de mer.

www.restaurant-damas.com
Page Facebook de Damas

Mes suggestions de restaurants montréalais "apportez votre vin"

Voici ma liste, dans aucun ordre particulier :

1. L’Atelier
   Un apportez votre vin bien connu sur le boulevard Saint-Laurent, dans le Mile-End. J’y suis allée il y a déjà deux ans, mais mon souvenir est assez clair. Je me suis dit que rares étaient les restos apportez votre vin avec autant d’ambiance. On y propose une cuisine du marché que j’ai trouvée très correcte.
2. Beurre noisette
   Petit resto français sur Christophe-Colomb tout près de Marie-Anne sur le Plateau Mont-Royal. Assez tranquille et parfait pour un tête-à-tête.
3. Le Bitoque
   Restaurant portugais d’ambiance familiale situé sur la rue Notre-Dame Ouest dans Saint-Henri. Ne manquez pas l’occasion de manger des croquettes de morue! Miam.
4. Wakamono
   Super nouvelle! Depuis janvier 2012, ce resto de sushis bien connu de l’avenue Mont-Royal s’est converti en apportez votre vin. Leurs sushis sont parmi mes préférés à Montréal.
5. Le Quartier Général
   À mon humble avis, le Quartier Général est LE MEILLEUR apportez votre vin à Montréal. Tous les plats sont à s’en lécher les doigts! Les prix des plats principaux varient entre 26 $ et 30 $. On y ajoute 12 $ pour une formule table d’hôte incluant entrée et dessert. Rue Gilford sur le Plateau Mont-Royal. Peut être un peu bruyant… Étant donné la popularité, pensez à réserver à l’avance. 
6. O’Thym
   J’ai un sourire en coin à chaque fois que je pense à ce resto français dans le Village. C’est là que j’ai rencontré les parents de Mat pour la première fois. Dans un élan de courage, j’ai commandé le riz de veau, mais n’ai pas réussi à le terminer… Ça fait encore qui fait encore jaser son père : “C’est meilleur que du riz de veau ça, hein Jess?” me dit-il à chaque fois qu’il en a la chance. Honnêtement, il était très bon, comme tout le reste.
7. À l’Os
   Mmmm… J’ai encore un excellent souvenir d’un plat de queue de homard savouré chez À l’Os. On y sert une fine cuisine française. Un peu plus cher que les autres choix sur cette liste, mais ça vaut la peine pour une occasion spéciale. Beaucoup plus approprié pour une sortie à deux qu’en groupe. Tout comme L’Atelier, À l’Os se trouve lui aussi sur Saint-Laurent tout près de Fairmount.

Mention spéciale : Si j’avais un apportez votre vin à choisir en ce moment, ce serait Les Canailles. J’y suis allée pour le brunch et j’ai tellement aimé que j’y retournerais volontiers pour découvrir la cuisine en soirée.

*******

Il me fait grand plaisir de vous annoncer le nom de la gagnante du sac-cadeau naturSource. Il s’agit de Djudesign qui a partagé sa recette de super smoothie vert. Merci à tous ceux qui ont participé!

Chicken tikka masala, naan and beer - one of the most comforting meals I've put together in a while.

I made the chicken tikka masala with MJ as part of our first ”cooking day” during which we made three freezer-friendly dishes for the week ahead. I have a post brewing on “freezer cooking” and “pantry stocking” in the works for you and was planning to include this dish in that post, but I couldn’t wait. And given we made everything from scratch (or just about… hey, who cans their own tomatoes and makes their own coconut milk anyways?), I figured it deserved your full attention and a post all its own.

Chicken tikka masala - a closer look.

Step 1: Garam masala
Makes about 10 tablespoons (you’ll have leftover – and that’s a good thing!)
Garam masala is a spice mix commonly used in indian cooking. You’ll need some for the curry paste.

• 4 tbsp coriander seeds
• 2 tbsp cumin seeds
• 2 tsp black peppercorns
• 2 tsp cardamom seeds (removed from their pods)
• 1 tsp cloves
• 1 tsp fennel seeds
• 1 stick of cinnamon

Warm the spices separately in a dry pan to the point where they become fragrant. Crush them all together using a mortar and pestle or in a coffee grinder.

Step 2: Tikka masala curry paste
Adapted from Jamie Oliver’s Ministry of Food

Tikka masala paste. It can be made in advance. Next time, I'll try marinating the chicken in it for a few hours before cooking. Hmm... I wonder how this paste would freeze...

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 2 cloves of garlic
• a thumb-sized piece of fresh ginger
• 1 tsp cayenne pepper
• 1 tbsp smoked paprika
• 2 tsp garam masala
• ½ tsp sea salt
• 2 tbsp peanut oil
• 2 tbsp tomato purée
• 1 fresh red chili pepper
• a small bunch of fresh coriander
• 1 tbsp desiccated coconut
• 2 tbsp ground almonds

Lightly toast the cumin and coriander seeds in a dry pan. Peel the garlic and ginger. To make the paste, either place all of the ingredients in a food processor with the toasted spices, garlic and ginger OR chop and mix everything by hand.

Step 3: Make the curry
Adapted from Jamie Oliver’s Ministry of Food
Makes 4 portions

• 4 skinless, chicken breasts
• 2 medium onions
• 1 fresh red chilli (we used a nondescript orange chile because that’s all we could find!)
• a thumb-sized piece of fresh ginger
• a small bunch of fresh coriander
• vegetable oil
• a heaping tablespoon of butter
• 1/2 a cup of tikka masala curry paste
• sea salt and freshly ground black pepper
• 1 can of tomatoes (400 g)
• 1 can of coconut milk (400 ml)
• Sliced almonds for garnish

Onions, ginger, coriander stalks and chiles melting away in the pot right before the curry paste and chicken go in.

Slice the chicken breasts lengthways into thick strips. Peel, and finely slice the onions. Finely slice the chili pepper. Peel and finely slice the ginger. Pick the coriander leaves and put to one side, then finely chop the stalks.

Put a large pot on a medium to high heat and add a few tablespoons of oil and the butter. Add the onions, chili pepper, ginger and coriander stalks and cook for about 15 minutes until softened and fragrant.

Add the curry paste and the chicken strips. Stir well to coat everything with the paste and season with salt and pepper.

Add the tomatoes and the coconut milk. Bring to a boil, then turn down the heat and simmer for 20 minutes with the lid on. Check the curry regularly to make sure it’s not drying out. Adjust by adding some water, if required. My curry was quite liquid to start with because I used light coconut milk, which is thinner (and less tasty…) than full-fat.

Serve with a spoonful of plain yoghurt and sprinkle with sliced almonds and coriander leaves. To round out the meal, consider roasted cauliflower and rice. Whatever you do, don’t forget the naan bread! Perfect for moping up the sauce…

First of all, to my pleasant surprise, there was no lineup! NONE. I got there at 10:45 am on Saturday and was greeted (nicely, I might add) right away. Unfortunately, I was only actually seated a half hour later because they wait for your entire party to arrive before assigning a table to you. I didn’t really care though. The sun was out, I had extra bounce in my step and was happy to relax in the sunny sitting area at the front and sip on the first of two fantastic lattes. I never drink two coffees, but these were worth the jitters. They had the perfect coffee to milk ratio and thick, creamy froth.

The décor is cozy, bright and modern with a retro twist. For example, the bathroom wallpaper features old 1800s style portraits in black & white and tiny, black tile flooring. Can you tell I’ve got my mind on decorating our soon-to-be new place? LOL… There is also a beautiful collage of thick white-framed pictures against a dark grey wall that I took a mental picture of for future reference.

Instead of the snobiness I was anticipating, our waiter was cheery and helpful. He took our order of doughnuts to share (what better way to start to brunch?), English Breakfast (finally, I’d get to see what it’s all about!), Baked Eggs, Celery Root and Oyster Mushrooms and Ham, Tomme and Fried Egg on Toast for me.

Chocolate and custard doughnuts.

The doughnuts were absolutely fabulous! They are made to order, so they arrive hot and slightly crispy on the outside with a generous coating of sugar. The dough is slightly chewy and thick enough to sink your teeth into but leaving ample space in the centre for filling. The semi-sweet chocolate was perfectly melted and provided just enough bitter to counter the sweetness of it all. I’m not a big fan of custard, but this one was special. It was silky and had a slight citrus flavor to it – no egginess.

Ham, Tomme and fried egg on toast with simple watercress salad.

When I asked our waiter what Tomme was, he said it was a type of cheese that tastes like Morbier without the blue line in it. I loved it. I’ll probably buy some from the cheese shop next time I go to the market. It has a semi-soft paste and deep flavour. The dish was simple and rustic, a description fits the entire menu. My only problem with it was the very thick layer of fat around the ham… I generally like a little fat but after a few bites, I was feeling nauseous. I ended up deconstructing the sandwich and cutting off the fat, but the damage was done and I couldn’t stomach any more. Thank God for the crisp watercress salad! It cleansed my palate and, followed by some mint gum, got me back in shape.

There wasn’t much discussion about the food with my fellow brunchers that morning (it’s nice to take a break sometimes!), so unfortunately I can’t tell you about the other dishes. I can tell you however that English Breakfast bears a striking resemblance to Déjeuner du constructeur. Sounds so much more refined in English, doesn’t it?

The bottom line
The +: Lattes and doughnuts. And the surprising fact that there was no lineup at 11 a.m. on a sunny Saturday morning.
The -:  I can’t say I was salivating after reading the menu… Some of the options seemed too heavy for what I wanted while others had me thinking I’d still be hungry after.
How much: Affordable. 3 doughnuts for $4.50, mains between 11 $ and 15 $.
Would I go back? Would require convincing… But maybe.

• There is something in it for you: a gift bag filled with naturSources’ best-sellers to be won by one lucky reader.
• It’s a local company: naturSource is Montreal-based. And they’ve been around for 30 years.
• It’s all good stuff: Their nuts, trail mixes and granolas are healthy, flavourful and contain only natural ingredients we can actually pronounce.

Still with me? Thought so.

The six varieties I tried - some addictive, all good for you.

A personal touch
From my first contact with Mitch Oberfield, whose parents founded the company in 1980, it was the personal approach, passion and conviction that drew me in. From the email exchanges, to the “About Us” page on their website, to the interaction with their fans on Facebook, to packaging signed “Yours truly, Garry & Judi Oberfield”, I could tell this was a very proudly-run family business. And with good reason. Mitch says his parents were “hippies following their belief that people should eat natural, healthy food”. Given that all forms of refined sugar were banned from my house as a kid – to the point that I got carob cake in lieu of chocolate for my first birthday – I can certainly relate! And today, I can also appreciate the philosophy and its benefits.

Now that I’ve given you some “colour” on the company and its values, let’s talk business. Do they walk the talk? I was quite eager to find out.

Quality stuff
From a regular consumer’s perspective (that’s me!), I could see the six varieties I was sent all contained lots of cashews and almonds and high-end fruit like dates, cherries and blueberries. When I looked to the back of the bags, I was surprised at how short and simple the lists of ingredients were. Digging a little deeper, I also found out that naturSource is certified MK Kosher, QAI for organic products (they have an organic line that I haven’t tried yet) and their baking process is certified by the Almond Board of California, allowing them to bring in non-pasteurized almonds (which might otherwise be treated with chemicals). These products have no trans fats, no sulphites, no preservatives, no colouring and no artificial flavours. naturSource also takes care to source their raw materials form sustainable producers with higher operating standards. For instance, they get their cashews from Brazil, not Vietnam. And when possible, they buy local – like the Quebec cranberries in their So Smart granola. All things I like to hear.

Taste test
Quality food is great, but only if I actually enjoy eating it! And that was certainly the case here. The flavour combinations were original and in some cases, downright addictive.

Luxure - An addictive treat for snackers with a sweet tooth. My favourite.

Let’s start with my faves: Oh Rosemary and Luxure. These are treats you don’t have to feel too guilty about eating. Luxure is essentially cashews covered in a salty-sweet and crunchy mixture of evaporated cane juice, sesame seeds and sea salt. Although they are billed as “the ultimate combination of sweet and savoury”, this mix is more likely to please snackers with a sweet tooth. As you can imagine, they were my #1 choice.

Oh Rosemary - The perfect salty snack for munchers who prefer savoury treats. Bold rosemary taste.

Oh Rosemary is what salty snackers will crave. The mix features cashews, almonds and pecans heavily flavoured with rosemary, salt and spices. Given Mat is the biggest fan of rosemary I have ever met, these were a hit with him too.

Tamari Almonds was another bag we gravitated towards. Tamari sauce has a smoother, smokier taste than soy. It adds just the right brightness to almonds, which I’ve always loved snacking on pre-yoga or mid-afternoon at work.

Now, I’m not a big trail mix kind of gal… However, I did finish the bag of Voyageur Ultra in only two days… Chock-full of interesting dried fruit – like apples, dates and currants - sunflower and pumpkin seeds, cashews, almonds and brazil nuts, it was super filling and evidently super delicious. The Light trail mix has all the classic ingredients plus cranberries.

So Smart - the snack with identity crisis. Is it granola or is it trail mix? Who knows. Either way, it's an interesting mix.

Finally So Smart. I have a hard time wrapping my brain around this one. Is it trail mix or granola? It contains raisins, berries, nuts, seeds but also large clusters of oats and cocoa bean and powder… Everything in there tastes good, I’m just unsure about the combination.

Availability and price
Apparently, a nifty store finder should be up on naturSource’s website shortly. In the meantime you can generally find their products at IGA in the fruit and veggie section, at smaller health food stores and at Winners Homesense. Prices tend to range between $3.99 and $4.99 per 165 g bag. That’s pretty fair considering the quality you’re getting!

Giveaway
I am very excited to hold my first giveaway! The folks at naturSource are offering a gift bag filled with their best sellers including: Tamari Almonds, Oh Rosemary, Luxure, So Smart, Fantasia and Sunburst. The two last items are organic granola I am looking forward to trying out for myself.

Giftbag and goodies courtesy of naturSource.

To enter in the draw, simply comment on this post and tell me how important healthy eating is to you. What are your tips and tricks for maintaining a healthy diet? For me, it’s all about balance. I try to be extra good during the week and let myself indulge on weekends.

Rules: One entry per person. Commenting closes at 5 p.m. EST Friday, February 17. Comments are accepted in French or English. Please note that due to shipping, this giveaway is only open to Montreal residents. One winner will be drawn at random.

Full disclosure: naturSource sent me their products free of charge and asked me provide my fair and honest opinion (rest assured, I would never have it any other way!). They are also providing the gift bag and will be taking care of shipping it to the winner.

For more on naturSource: visit their website www.natursource.com or Facebook page.

Large mason jar with longer-stemmed flowers

I made this centerpiece for last night’s “bouillabaisse” (recipe to come) dinner party with friends. I found this beautiful sunny bouquet for only $5 at Atwater Market and figured it was too good to pass up. I love the way they turned out. FYI, the flower shop next to the market’s fish monger has the best prices and, as my friend pointed out, the shop owner ain’t too hard on the eyes either.

Mason jars as candle holders

This was my table setting for the now infamous Ugly Christmas Sweater Party and is by far my favourite creation. I borrowed the large mason jars from MJ and filled them at different levels with tiny acrylic beads from Dollorama upon which I placed white candles. If you make these, be careful not to leave them unattended as I’ve heard of mason jars exploding when used as candle holders… :-s And I was concerned the beads might melt and catch fire. Details, details… The important part is that they looked beautiful with the branches and pinecones I picked up at the market. I used simple parchment paper as a table runner, which also protected my new tablecloth from the pine sap. Not so crazy after all, eh? The most expensive item in this setting was without a doubt the Christmas tree paper napkins I couldn’t resist from ZONE.

Small french style mason jars with baby carnations and ribbon

Last March, for my friend’s baby shower – or should I say “baby bash” as it turned out – I needed to come up with an inexpensive way to decorate 30 tables. I found these small mason jars at Dollorama (who doesn’t like to pay $1 for everything?) and got a great deal on the mini carnations with my “flower guy” (see above). The orange ribbon tied everything together nicely ;-)

To recap: mason jars + flowers/candles + smart little extras = perfect table settings. Get everything you need for cheap at:

• Atwater Market for flowers, branches and pine cones (only around Christmas time)
• Dollorama for jars, ribbon and vase filler (acrylic beads)
• ZONE for overpriced but super cute napkins
• Rona on Notre-Dame West for classic mason jars (they’re not as easy to find as you’d think!)

So, what are your tips and tricks for a beautiful table setting?

Choca-Mocha Ice Cream Cone Cupcakes: the decorating is the fun part, so many options!

I know, I know… cupcakes are so 2009. But what can I say? I just love their bite-size cuteness. When my boyfriend told me he had seen a recipe for cupcakes in an ice cream cone, I was intrigued. It could be the best idea ever… or the worst!

To be honest, I had my doubts about the whole ice cream cone thing. So to make sure they’d be at least delicious even if totally ruined or deformed, I used my favorite cupcake recipe: choca-mocha cupcakes, with chocolate-covered coffee beans mixed into the batter, to die for!!!

To ensure that the top rises like an ice cream scoop instead of dripping over the edge of the cone, it’s best to wrap the cone in parchment paper. It’s a b@#&! to do, but totally worth it. Use a string to hold the parchment paper in place, but not the cheap kind… I learned the hard way that cheap string can melt all over your muffin tray

The parchment paper is key in order to prevent the mix from dripping down the cone.

My doubts lingered until the final stage: the frosting application. That’s the part where the cupcakes really become ice cream cones. I was satisfied with the look of them but the biggest test was still to come: the appreciation of my dinner guests. I was afraid I had overcooked them but turns out they were a hit! Did the fact that 4 bottles of wine had already been consumed by the 4 people present have anything to do with it? I’ll never know. But I had a blast making them and they simply were too cute to disappoint.

WARNING: Eating too many cupcakes can cause insomnia.

Album to cook to: Something to die for, The Sounds.

Ingredients:
3 ½ oz. bittersweet chocolate
10 tablespoons of butter at room temperature
¾ cup of granulated sugar
2 tablespoons of cocoa powder
2 eggs
¾ cup of self-rising flour
2 teaspoons instant coffee, dissolved in 1 tablespoon of boiling water
¼ cup of chocolate-covered coffee beans

To decorate:
7 tablespoons of butter at room temperature
1 ⅔ cups confectioners’ sugar, sifted
2 teaspoons instant coffee, dissolved in 1 tablespoon of boiling water

CHOCA-MOCHA CUPCAKES (makes 12)
Adapted from: Cupcakes by Susannah Blake

Preheat the oven to 350 ° F and get your cones wrapped in parchment paper. The cones can be put in a traditional muffin tray.

Melt the chocolate in a heatproof bowl set over a saucepan of simmering water or in the microwave, then set aside to cool.

Beat the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time. Stir in the melted chocolate and cocoa powder. Sift the flour into the mixture and stir in the dissolved coffee, followed by the coffee beans.

Spoon the mixture into the ice cream cones and bake for about 20 minutes until risen and a skewer inserted in the center comes out clean.

To decorate, beat the butter, confectioners’ sugar and dissolved coffee in a bowl until pale and fluffy (I added a bit of melted chocolate to the frosting). Spread the mixture smoothly over the cupcakes and decorate to your liking.

Situé sur la Promenade Ontario, entre Iberville et Pie IX, Les Canailles n’est pas à la porte de tous, mais tout de même très accessible étant donné la proximité de l’autoroute Ville-Marie et des grands boulevards de l’est de la ville. Ça m’a pris 10 minutes m’y rendre du Sud-Ouest, et même chose pour ma copine de Rosemont. Pas mal. Et comme promis, une fois arrivées, aucune file. Wow.

L'enseigne de Les Canailles, rue Ontario Est tout près de Pie IX

Le décor est sobre, mais intéressant. Cuisine ouverte, une vingtaine de tables et de gros tableaux colorés illustrant des scènes de dîners sans prétention, presque grossiers ou glouttons. Le resto était rempli, mais pas bondé. Côté service, on a dû attendre une bonne vingtaine de minutes avant que la serveuse vienne nous voir, mais il faut dire qu’elle était seule sur le plancher ce matin.

J’ai choisi le gravlax de saumon maison sur rösti avec fromage de chèvre fouetté et tombée d’épinards. J’ai tout aimé – les gros cubes de saumon qui font changement des fines tranches habituelles, la texture du chèvre et le rösti croustillant.

Gravlax de saumon maison sur rösti

J’ai aussi pu goûter au “croque canaille” : un oeuf au plat, épinards, poêlée de chorizo, champignons et gruyère sur toast accompagné d’une salade d’herbes. Ma compagne a particulièrement aimé la salade d’herbes. Original.

Le Croque Canaille

Mon autre co-bruncheuse a choisi l’oeuf en croûte Panko avec rillette maison, salade tiède de pommes de terre, asperges et lardons. Copieux et tout aussi original. Seul petit bobo, l’oeuf était trop cuit et ne coulait pas.

Oeuf en croûte Panko sur salade tiède de pommes de terre

Une mention spéciale pour le café. Nous étions deux à avoir pris un café au lait et l’avons proclamé “délicieux”. Je bois un latte tous les matins, et je vous avoue que c’est un des meilleurs que j’ai savouré depuis très longtemps – riche et onctueux. J’en aurais pris un deuxième, mais ça aurait fait trois dans ma matinée et j’étais déjà assez sur les nerfs à l’idée de devoir retourner à la maison pour peinturer la salle de bain… C’est confirmé : la déco d’intérieur et les rénos, ce n’est pas mon bag. Merci, merci, merci au meilleur et plus beau des chums pour qui je préparerai une succulente lasagne maison un soir très bientôt. Vive le troc. Et la flatterie .

On récapitule
Les + : Excellent brunch, café hors pair et AUCUNE file d’attente. Allez-y bientôt. Le resto vient d’ouvrir et le mot commence à se passer…
Les – : Le service un peu lent et les erreurs sur les additions. Mais la pauvre serveuse était seule. Très aimable malgré tout.
Prix : 28 $ pour café au lait, jus d’orange et mon assiette, taxes et pourboire inclus. Tous les choix de brunch sont entre 9 $ et 14 $ sauf l’assiette de charcuteries qui est 20 $.
J’y retourne : Oh que oui.

Bon à savoir : Les Canailles est ouvert en soirée aussi! C’est un bistro français “apportez votre vin”. Le brunch est servi le samedi et dimanche à partir de 10 h.

Homemade molasses bear paws. What flowers? Those are grizzly toes!

If you like your cookies not too sweet like I do for afternoon snacks or TV watching (so much for those healthy resolutions… Here we go again! On a side note, my new plan is gym in the mornings), you’ll really like these. Only problem is I like them a little too much. I have no self-control. I’m getting crims in the leybosrd as we spwak… Gotts go. Runninhg uut of hamds. Chomp. Hmmff. Gulp (that’s the milk).

Recipe
Adapted and translated from Obsessions Gourmandes
Yields 20 large cookies (or about 3 days worth around these parts…)

- 1/2 cup molasses
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup melted butter
- 1 egg, beaten
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- Pinch of salt
- 1/2 cup milk
- 2 cups of flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder

Preheat the oven to 350 degrees F. Mix molasses, sugars and butter. Add in the beaten egg, spices, salt and then milk.

In a separate bowl, sift together flour, baking soda and baking powder. Add flour mixture to molasses mixture and mix until well combined.

Line 2 baking sheets with parchment paper. To form pseudo bear paws (like mine…), use 1 heaping tbsp of dough for palm and 1 tsp for each toe (good luck with that ). Alternatively, big ol’ blobs will taste just as good. Cook for 15 minutes in upper part of the oven 1 baking sheet at a time.

The small floral patterns are a theme at Omma, from the logo, to the aprons, to the origami mobiles hanging from the ceiling

So what the heck is bibimbap anyways, you ask? It’s basically a rice dish that comes with your choice of beef, chicken or tofu, marinated and sautéed veggies and an egg on top. It is accompanied with a spicy red chili sauce called “gochujang”. The bibimbap is served in a very hot stone pot that creates a crust of rice that’s much, much more appealing than it sounds. When you mix all the ingredients together, I swear the whole exceeds the sum of its parts. The egg yolk does its binding magic, the veggies add freshness and the sauce… Ahhh, the SAUCE. I’m salivating right now. With a side of kimchi, bibimbap is my new poutine – impossible to eat with restraint. My poor, poor friend. It was all gone before she knew what happened.

Dol sot bibimbap

The other dishes we tried at Omma were good although not anywhere close to being as memorable as the bibimbap. We got the ball rolling with two appetizers: steamed beef dumplings and fried squid.

Mandoo - Korean beef dumplings with chives, offered steamed (like this) or fried

The dumplings, in my view, were just alright. Nothing to write home about and certainly no competition for Qing Hua (best dumpling place in Montreal, although I strongly recommend take OUT). Still, very acceptable.

Deep-fried squid with chili lime sauce

Sam bap galbi - Korean barbecued beef short rib with grilled spring onions

On the other hand, I thought the sam bap galbi – our other main dish – was quite interesting. It’s a sizzling plate of thinly sliced short ribs served with lettuce, rice, kimchi (think pickled veggies with some extra funk) and sauce so that you can assemble your own wraps using the lettuce in lieu of flatbread. A lot of fun and great taste, although I would have liked a little more meat on the bones. It’s messy, but that’s half the fun.

A note about tea. Omma offers an extensive selection of fine teas that impressed the tea-enthusiast dining with me that night. She decided I should try the oolong and she would get the white jasmine. Unfortunately, the kettle water wasn’t anywhere near hot enough to properly infuse the tea… We were bummed, especially given our expectations. If you go and want great tea, make sure to let them know you want very hot water. In the staff’s defense, the place was packed that night and I think they’ve been a little overwhelmed with their unexpected popularity.

The bottom line on Omma

On the + side: The décor and ambiance is about a million times better than what I would normally expect at a Korean BBQ place in Montreal (say like La Maison Bulgogi, for example…). It makes for a pleasant night out instead of a quick pit stop to fill your belly.

On the – side: There’s a price for better ambiance…

Good for: Someone who isn’t familiar with Korean food and might be intimidated by a more authentic restaurant (pff…not me, though ). If you already know and love Korean food, please read my fellow blogger’s take on Omma over on Shut Up and Eat. For my next bibimbap, I’m definitely asking Jason to recommend the restaurant!

Price: $55 for entrée, main, ½ bottle of wine, tax and tip. Not overly expensive, but not cheap either.

Would I go back? Yes, but only after trying bibimbap at another Korean restaurant to compare.

Check out Omma’s menu on Facebook.