December 2023

Monthly Newsletter

‘Twas the Night before the Christmas Season

(inspired by Clement C. Moore…)

  • ‘Twas the night before the Christmas season and all through the house, not a creature was stirring, not even a Dufflet chocolate mouse. The stockpots and All Clad were placed at the front with great care, in hopes that the customers soon would be there. 

    The employees were nestled all snug in their beds, while visions of cheese boards would not leave their heads. With Lisa in her apron preparing some apps, she wished she could settle for a long winter’s nap.

    Amazing chefs are working as hard as they can to slice and to dice and then saute in great pans.There are mountains of onions that caramelize so slow to be made into chutney, dips and prepared meals to go.

    When back in the store there arose such a clatter, we sprang from our posts to see what was the matter. Away from the kitchen we flew like a flash, tore open the door and discovered the crash.

    The house made Crostini (which is made in great counts), had been cut, baked and repeated in massive amounts. They’re put in containers and stacked high for sale. We cannot keep up! We don’t want to fail. More rapid than eagles the customers they came, they whispered, they shouted, they called them by name… “The crackers – those crostini - the ones that you make, I must have them for cheese and for others to take. On my cheese board, with dips, in my soup, as a snack. I can eat them with everything! If they are gone, I’ll be back!”

  • The little spoons on the crest of the many small bowls, gave the lustre of a cocktail party to the charcuterie boards below. When what to my wondering eyes should appear, but Paviot dinner napkins with dots or grey reindeer.

    With several employees so lively and fine, I knew in a moment they must have tried the new wine.

    They sprang to the cash, to their team gave a whistle, And away they all worked like the down of a thistle. “Would you like cheese or charcuterie or perhaps prepared meals? We make them in house. I can give you the spiel. We make cheese boards and baked goods and custom gift baskets. We can help with your lists. Don’t be shy. Just ask us.”

    We have Emile Henry casseroles, cruets and salt pigs, Pizza Stone gift sets and chocolate covered figs. There are olives and oils and lots of great jams, To go with your cheeses or to just to eat with your hams.

    So many cookies and biscuits and snacks,You select one of all but then must put some back. It’s time to check out, there’s just a short line but you see someone you know and chat for some time.


    She spoke a few words and went straight to her work, She filled all the bags and then turned with a jerk, “Will that be cash, debit or credit? Which card is that? Come back again soon when we’ll have more time to chat.”


    I heard her exclaim, as they stepped out with one last look, "Happy Christmas to all, and thank you for shopping at the Passionate Cook!"

STORE HOURS:

Monday to Friday: 10:00 am - 6:00 pm
Saturday: 10:00 am - 5:00 pm
Sunday: 10:00 am - 3:00 pm

HOLIDAY HOURS:

Sunday, December 24th (Christmas Eve): 10:00am - 3:00pm
Monday, December 25th (Christmas Day): CLOSED
Tuesday, December 26th (Boxing Day): CLOSED
Sunday, December 31st (New Year's Eve): 10:00 am - 3:00pm

Don't just walk by, drop in and say Hi!
- Lisa

Uxbridge Christmas Crawl

The Second annual Christmas Crawl, presented by the Cindy Wood Team, is back bigger and better than ever! Running three Thursdays in December, the 7th, 14th and 21st from 5-8pm. The three nights include various events hosted by local businesses in Uxbridge, raffle baskets and a $500 grand prize for one lucky participant! All proceeds raised go to towards the new build of the Uxbridge Hospital!

In addition to being an Event Sponsor, The Passionate Cook will be open those evenings and will provide complimentary cheese, (possibly fondue). Wine will be available for purchase by the glass so you can "sip'n'shop" and extra staff will be on hand for personal shopping and gift wrapping.

2024 Cooking Class Schedule!

Visit our website for more information

At last the time has come for the new class release! Check your calendars and book soon to avoid disappointment. These are popular to purchase as Christmas gifts for friends and family, date night, birthdays or just a fun night out with a friend! Classes are small (max 10 people) soplease familiarize yourself with our cancellation policy before booking. Here they are...

  • Warm and Cozy Dinners
    Tuesday, January 16, 2024 7:00pm-9:30pm

    • Stracciatella Soup
    • Bacon and Potato Risotto
    • Flank Steak with Chimichurri
    • Apple Fritter Cake

    Let’s go to Morocco
    Tuesday, January 23, 2024 7:00pm-9:30pm

    • Moroccan Tagine of Shrimp in Tomato Sauce
    • Chicken Tagine with Apricots and Chickpeas
    • Jewelled Couscous
    • Bakoula Salad


    Italian Favourites
    Thursday, January 25, 2024 7:00pm-9:00pm

    with returning guest Chef Richard Perks

    • Ricotta Gnocchi in a Brown Butter Sauce
    • Burrata with Katifi Pastry served with Cherry Tomatoes, Olives and torn Basil
    • Traditional Tiramisu


    Season of Citrus
    Sunday, January 28, 2024 12:00pm-2:30pm

    with returning instructor Haley Prentice

    • Lemon Cake with citrus buttercream
    • Key Lime Pie 
    • Orange Ricotta Tart
    • Lemon curd tarts


    Stunning Side Dishes
    Tuesday, January 30, 2024 7:00pm-9:30pm

    • Memories of creamed corn but much better!
    • Creole Sausage Mashed Potatoes
    • Roasted Broccoli with Anchovy garlic butter (One of our most raved about side dishes)
    • Roasted Fennel with Parmigiano Reggiano

    Game Night
    Tuesday, February 6, 2024 7:00pm-9:30 pm

    • Loaded Potato Nachos
    • Baked Chicklettes (think delicious chicken wings but boneless in bourbon marinade and baked) 
    • Sheet Pan Quesadillas
    • Stuffed mini peppers-Petit Farcis en Français


    Valentines Day
    Sunday, February 11, 2024 - 12:00pm-2:30pm

    with returning instructor Haley Prentice

    • Chocolate cake with chocolate ganache and fresh berries
    • Red velvet cake with cream cheese frosting
    • Dark chocolate truffles
    • Raspberry cheesecake bars 

  • Year of the Dragon
    Tuesday February 13, 2024 7:00pm-9:30pm

    • Hot and Sour Soup
    • Sesame noodle bowl with chicken
    • Firecracker Beef and Broccoli
    • Shrimp Pancakes


    Fish & Seafood
    Thursday February 22 , 2024 7:00pm-9:30pm

    with returning Chef Richard Perks

    • You will learn how to cut up and cook your lobster
    • Then you will be tasting lobster pasta with chili, garlic and cherry tomatoes
    • We will be making mussels cooked in a cider cream sauce (class favourite)
    • We will be teaching you how to filet a fish and then making a pan-fried fish with a caper and lemon butter sauce


    Pizza
    Sunday, February 25, 2024 12:00pm-2:00pm

    We are back teaching our original pizza recipes!

    • Margherita 
    • Caramelized onion, bacon and gruyere
    • Bbq chicken pizza
    • BLT pizza

    Dining in Italy
    Tuesday February 27, 2024 7:00pm-9:30pm

    • Smokey lentil soup
    • Lamb chop Milanese with tomato confit
    • Creamiest, Dreamiest, Cheesiest make ahead Polenta
    • Panna Cotta with boozy cherries


    Thai
    Tuesday March 5, 2024 7:00pm-9:30pm

    • Shrimp cakes with chili sauce
    • Red Thai Coconut Curry
    • Coconut ginger rice
    • Green mango salad


    Easter Baking
    Sunday, March 10, 2024 12:00pm-2:30pm
    with returning guest instructor Haley Prentice

    • Lemon squares
    • Coconut Cream Pie 
    • Carrot Cake with cream cheese frosting
    • Mini Egg Cupcakes

  • Mexican
    Tuesday March 12 , 2024 7:00pm-9:30 pm

    • Adobe Chicken Enchiladas
    • Shrimp Tostatas
    • Mexican street corn salad
    • Chili Brownies with dulce de leche sauce


    Knife Skills with Chef Richard Perks
    Thursday, March 14, 2024 7:00pm - 9:00pm

    • You will learn about different types of knives and how to use them
    • Enjoy delicious fish tacos and slaw all prepared by Chef Richard
    • You will also enjoy a 20% discount on an in in stock knife purchased that evening


    Shake up your Chicken!
    Tuesday March 19, 2024 7:00pm-9:30pm

    • Tortillas soup 
    • Tuscan one pot chicken 
    • Jamaican Jerk Chicken
    • Lisa’s Sunday night Spatchcock chicken


    GF Class for Celiacs and/or those that cook for them!
    Sunday March 24, 12pm-2:30pm

    Whether you are newly diagnosed with celiac disease, are choosing a gluten free lifestyle or are cooking and/or living with either, this class is for you! We'll discuss common substitutions, best brands or ingredients for specific types of dishes and enjoy some delicious gluten free food

    • Garlic bites
    • GF Lasagna
    • GF Pizza
    • Chocolate Coffee Toffee Roll


    Indian isn’t just curry!
    Tuesday March 26, 2024 7:00pm-9:30pm

    • Vegetable Pakoras
    • Cashew Onion Chicken
    • Yellow split pea Dal
    • Fragrant Basmati rice

Glassware & Our Little "Cocktail Emporium"

Whether or not your libations include alcohol, there's something quite civilized and celebratory about a cocktail or beverage thoughtfully prepared and served in a beautiful glass. It can welcome guests to mark their arrival, be a signature drink that you master and are known for or a comforting evening nog that marks the end of a day well lived.

Check out our glassware for something that may become your new favourite. I love my Bella wine glasses which also come in a slender flute perfect for champagne or sparkling water. No further embellishment required! Our fab selection of rocks glasses is turning my mind to a peaty old Scotch (or whiskey or bourbon) with a single giant ice cube (made with the Peak XL ice cube tray). It will be hard to choose between the weighty cut crystal or the perfectly clear ones that are so chic and modern! Both swoonworthy. If neat is more your jam we have a glass for that too.

Our cocktail accoutrements are perfect on their own but are also ideal stocking stuffers! Long cocktail spoons, cocktail picks, Poseidn drink bombs, cocktail shakers... you get the idea.

Cheers!

Stocking Stuffers!

For many of us, the stocking is a favourite part of the holiday celebration. If you had one, what was in it? Was there candy, a clementine or two maybe or the ever popular drug store items? I've heard of little jewellery boxes and Raptors tickets! Hopefully you are not getting or giving a lump of coal. Like all gifts, the best Stockings contain items that are thoughtfully chosen for its recipient. For the people on your list that love food, kitchen gadgets or unique items, we got you. There are too many wonderful goodies in store to list them all but here are a few:

  • Long Marshmallows from France
  • Cocktail Spoons and Drink Bombs
  • Spatulas (mini or regular)
  • Microplane Grater
  • All Clad Ball Whisk
  • Chocolates of all kinds
  • Victorinox Tomato Knife
  • so many Cookies & Biscuits
  • unique condiments
  • Marcona almonds & other nuts
  • a Dufflet chocolate mouse
  • Desiam curry kits (for those students at Uni or others)
  • Little spoons and/or dishes
  • so many more


CHEESE NEWS

Order Cheese/Charcuterie Boards NOW for holiday entertaining!

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You choose what you want or we are happy to make the choices for you. Prices are based on the weight of the products chosen and we can work within whatever your budget is. Are you looking for crowd pleasing favourites for 12 or a higher end curated board for a small gathering with foodie friends? Either way we will make it look fabulous with the addition of dried fruit, nuts, seeds, olives, chutney and garnish. All you need to do is remove the lid and it is ready to roll! Let the nibbling begin!

So many lovely favourites are back in!


People are loving the Mimolette cutting video posted to Instagram but there's lots of other cheeses back in that are also worthy...

Recipe of the Month

Ted Lasso's Shortbread

  • Ingredients

    2 cups all-purpose flour

    2/3 cup sugar, plus more for

    1/2 tsp salt

    1 tsp vanilla extract

    1 cup unsalted butter, cold(ish) and cubed


    INSTRUCTIONS

    1. Preheat oven to 350F and line an 8”x8” square pan with parchment paper.

    2. In an electric mixer fitted with the paddle attachment, combine all ingredients and mix on low speed until the mixture starts to form a dough, 2-3 minutes.

    3. Press the dough into the prepared pan and use your hands to spread into an even layer.

    4. Place in the oven and bake for 30-40 minutes, until the bars are just barely golden brown. Let cool for 5 minutes, then use a sharp knife to cut into rectangles of desired size.

    Note: The biscuits in the little pink box that Ted Lasso gave to Rebecca each day were cut into “fingers” approximately 1.5” x 3”.

    5. Sprinkle generously with some extra sugar. Let cool before serving.


    • Optional: add 1-2 tsp citrus zest or 2 tbsp nuts to spice things up!

    pink boxes can be purchased on Amazon

Gluten Free Corner

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Celiac/Gluten Free Cooking Class

In Last Month's Newsletter, I asked if anyone would be interested in a Gluten free class. I was thrilled at the response, so I have created a GF class just for us! See classes above for date and time.

RECIPE

  • This is a delicious slice and bake gluten free shortbread. The flour I use is Cup 4 Cup (available at the Passionate Cook) but I also know President's Choice gluten free flour works as well. Enjoy!


    Cranberry Pecan Shortbread Cookies

    • 2 ¼ cups Gluten Free Flour
    • ½ cup sugar
    • dash salt
    • 1 cup butter softened to almost melted
    • 1 cup dried cranberries
    • ⅓ cup Toasted Pecans chopped
    • 2 teaspoons orange zest
    • 1 teaspoon pure vanilla extract


    Instructions 

    • Add your dry ingredients to a bowl and whisk to blend them all together.
    • Add the wet ingredients to a bowl and whisk to blend.
    • Pour the wet ingredients into the dry ingredients and mix them into a dough.
    • Form the dough into a log and wrap it with plastic wrap. Chill it in the refrigerator for 1-2 hours.
    • Remove the dough and preheat the oven to 375º F.
    • Slice the cookies into circles and put them onto a parchment paper-lined cookie sheet.
    • Bake at 375º F for 8-10 minutes. Be sure to keep an eye on them so they don't over bake.
    • Remove from the oven to a cooling rack.
    • Optional: drizzle or dip in white or dark chocolate.