Wednesday, June 29, 2011

LUNCH: Art-is-in Bread, Clarmell Chèvre Cheese, Quebec Tomato, and Homemade Pesto

Today's lunch drew on local and market ingredients.

Art-is-in Boulangerie's Dynamite Potato, Caramelized Onion & Fresh Dill Bread
  • The Dynamite Potato, Caramelized Onion and Fresh Dill bread was bought fresh today at Art-is-in Boulangerie. I cut the 2 foot loaf into eight 3" wedges, ready to be put in the freezer. (When I use a wedge, I thaw it, cut it in half, and usually toast it.) Today's sandwich bread was toasted first.
Clarmell On The Rideau - Chèvre Goat Cheese
  • Bought from The Piggy Market in Westboro, Clarmell Farm's chèvre goes for $29/kg. It may seem dear but the taste is pure gold. The cheese is produced at the Glengarry Fine Cheese Factory in Lancaster, Ontario using a 100% goats milk from the Mussell family's farm. Many think this is the finest chèvre for miles around, including Savvy Company! I can easily agree. I have also seen Clarmell cheese down in the Byward Market at the stall for Bekings Poultry Farm. It is also available at the Ottawa Farmers' Market at Lansdowne.
Farm grown tomatoes from Quebec
  • We were at the Jean-Talon Market in Montreal on Sunday. It is said that it is frequented more by the residence of Montreal than tourists, so prices are reasonable. There were many stalls of beautiful fruits, vegetables, herbs, and flowers. We picked up some tomatoes grown in Quebec. They have been so enjoyable as they are ripe and full-flavoured. The 4 good-sized tomatoes were $2.
Homemade Pesto
  • I picked up a large bunch (weighed 12.5 ounces!) of fresh basil while at the Jean-Talon Market. It only cost $3. The bunch yielded close to 4 packed cups of basil leaves. From this I made pesto using also 1/2 cup toasted pine nuts, 3/4 cup olive oil, 1/2 teaspoon of kosher salt, freshly ground pepper, 6 large garlic cloves (toasted and minced), few drops of lemon juice, 1/2 cup grated Parmigiano-Reggiano
Garnish of Basil Leaves
  • My basil leaves are from one of my basil plants from Vicki's Veggies near Picton.
The mister had the same sandwich for lunch. He used the word 'awesome'. I think my friend Marcus of Danish Open-Faced Sandwiches may say they are unconventional as far as open-faced sandwiches go, but would be pleased with the layers of texture, taste, and colour.


  1. Oh my... I have rarely seen something looking so good. I had a taste of their goat cheese and their feta in the market. It was to die for. I'm gonna get them once I empty my fridge of all cheese :-)

  2. Hi Melodie. I can tell you with certainty that it tasted as good as it looked! This is a keeper combination. The flavours in the bread were a really good match too. That was a nice surprise.

  3. I love that bread. Looks great what you made.

  4. Such a set of simple and fresh ingredients. What flavour! The Clarmell cheese is worth every penny.

  5. I love the look of your take on the classic Danish tomatmad! It's great when you can get locally produced ingredients that result in such a yummy looking treat! :)

  6. Gus, there is something very beautiful about an open-faced sandwich. We are only limited by our imagination. I would love to see the panini sandwich craze move to the sophistication of the open-faced sandwich. I can hope, can't I? Let's try and start a movement!!

    If you love goat cheese and get to Ottawa, I hope you get a chance to try the Clarmell chèvre. Glenn's enthusiasm for it is shared by many that are coming to know it.


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