Alpine Social – Fairmont Lake Louise

Happy New Year!!!

I can’t believe that a year has gone by already…Can you!? Before diving into this week’s post, I’d like to wish you all a healthy and happy 2018. You only get to live once so enjoy your time and make 2018 count!

This week I would like to talk to you about our dinner at Alpine Social, a restaurant at the Fairmont Lake Louise that you do not want to miss out on if you’re ever travel out that way. In December 2017, we spent two amazing nights at the Fairmont Lake Lousie and enjoyed all of our meals at the hotel. They were fabulous!!!

The hotel offers six restaurants, a deli, in-room service and afternoon tea. The cool thing about Alpine Social is that a friend of Julien’s started working there a few years back and runs both Alpine Social and Poppy Brasserie so of course, we had to pop in and say hi. We probably hadn’t seen Jamie in over 10 years, since Julien last coached his basketball team, so it was nice to catch up and see him in his element. He created the fabulous menu at Alpine Social which is both delicious and decadent.

fairmont_travel_travelgram_holiday_vacation_foodie_foodlover_yum_yummy_delicious_datenight

Unfortunately, when we arrived at the Fairmont Lake Louise, Julien had a full-fledged head cold but we made the best of it. We still went out to dinner, although earlier than planned ;). When we arrived at Alpin, we were so pleased with the atmosphere. It has a cool and laid back feel to it but still very beautiful. It also offers touches of the outdoors with its woodsy winter decor and live trees.

Jamie came to see us, as soon as we were seated, and kindly explained his delicious menu. Knowing that we liked meat, he took charge and suggested a few of dishes he knew we’d enjoy.

fairmont_travel_travelgram_holiday_vacation_foodie_foodlover_yum_yummy_delicious_datenight_alpinesocial_

Lucky for us, he treated us to the Crispy Pork Ribs which were to die for! Julien is a major rib lover and I think that he’s officially turned me into one as well 😉 these were insane. Crunchy on the outside and super flavourful and tender on the inside. They were served with a delicious coleslaw which paired perfectly with the meat. At the same time, we were served the seared scallops. Check these out. I think they were the best scallops I have EVER eaten:

fairmont_travel_travelgram_holiday_vacation_foodie_foodlover_yum_yummy_delicious_datenight_healthy_scallops_beef_

They were served on a curried cauliflower puree with a bacon jam, crispy leeks (OMG) charred cauliflower and chicharron! AMAZING! 

Next were our mains courses: tenderloin and striploin. Each of the main courses are served with a blend of Canadian grains and a choice of two additional sides. Yep, I said two! We choose the sauteed rapini and maple glazed heirloom carrots:

I was never a huge fan of rapini, when I was younger, but I’ve really grown to love it. For those who haven’t tried it yet, it looks a bit like broccoli but it has a bitter taste. Also, the mashed potatoes that accompanied my beef were literally the best I’ve EVER eaten in my entire life and I like to think that we eat well. Jamie, I have no idea how you achieved the flavour and consistency but it was 100% on point. If you read this, please send me the recipe if you’re willing to share ;).

I’d also like to note that our waitress (whose name I, unfortunately, cannot remember) was fabulous. She was super sweet but also very knowledgeable about the menu and the wines offered at the restaurant. We loved her so much that Julien requested to be seated in her area the following evening. Why mess with a great thing, right!

Of course, our evening had to end with dessert. Unfortunately, Julien wasn’t feeling the hottest by the end of the meal so Jamie had dessert sent to our room. We got ready for bed, made some peppermint tea and our dessert arrived just as we got into our comfies. Jamie prepared a beautiful creme brulee for us. I never had a chance to ask him but I believe that it was prepared with quite a bit of lemon which made it unique. I was also surprised to find out, the next evening, that it was a cheesecake creme brulee. Why is this important, well because I HATE cheesecake…of course, Julien loved this 😉 this just shows you how good it was!

Dining at Alpine Social was a unique and tasty experience. The atmosphere, including a live band, was so relaxing and cozy and the food is exquisite. For those of you who are planning on heading to the Fairmont Lake Louise this year, I highly recommend that you stop by Alpine Social and taste some of the beautiful dishes on Jamie’s menu. You won’t regret it.

Have you stayed at the Fairmont Lake Louise? If so, what did you think? Did you have a favourite restaurant?

That’s all for now. Hope you have a fabulous weekend and for those of you who live in Ottawa, stay warm.

Ciao,

xo

 

 

 

Last minute Christmas dessert ideas

Hey everyone,

My apologies for not posting last week. I had promised myself that I would never miss a post but it just wasn’t in the cards last week. For those who follow me on Instagram (lovelylife.xo), you already know that Julien and I were away in Banff for four nights last week, so the beginning of the week was spent preparing for our trip. i.e. wrapping things up at work, getting things in order at home, and ensuring that the kids were packed for their time spent with their grandparents. The good news is that I plan on dedicating next week’s post to our time spent in Banff. It should be a fun post so please do check it out.

Missing five days before Christmas meant that I had to get most of my baking, shopping and meal planning done ahead of time which I sort of managed to do…sort of lol 😉 Although I had done most of my baking, I still had a couple fun and easy dessert recipes to make. My son and I managed to make them last night, just in time for their last day at daycare. For those of you who are late with your holiday baking or simply looking for a quick and easy recipe to make before Christmas, I highly recommend trying these out.

First up is a recipe for bark. I don’t know about you, but I always thought that bark would be difficult to make. The truth is is that it’s one of the easiest recipes to make.

White Chocolate and Cranberry Bark
Ingredients:

  • 1 pound of white chocolate, chopped
  • 1 cup of dried cranberries
  • 1 cup of pistachios, shelled

Method:

  1. Put your chopped white chocolate in a microwavable bowl and microwave for 30 seconds at a time. After 30 seconds, stir chocolate and repeat until fully melted.
  2. Once melted, stir in your dried cranberries and shelled pistachios. (note: feel free to add whichever  nuts or dried fruits that you like).
  3. Pour mixture onto foil-lined (or Silpat lined) baking sheet and spread to desired thickness.
  4. Freeze until solid and then break into pieces.
  5. Store in an airtight container and freeze.

Martha Stewart’s Sugar Cookies

Ingredients

  • 2 cups of flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup of sugar
  • 1 stick (1/2 cup) butter
  • 1 tsp vanilla extract
  • 1 egg

Method:

1. In a large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With the mixer on low, gradually add the flour mixture and beat until combined.

2. Divide the dough in half and flatten into two disks. Wrap each disk in plastic wrap and freeze ( or refrigerate) until firm, at least 20 minutes.

3. Preheat your oven to 325 degrees. Line your baking sheet with a Silpat or aluminum foil. Remove one dough disk; let stand 5 to 10 minutes. Roll out to desired thickness between two sheets of floured parchment paper. Dust dough with flour as needed. Cut shapes with cookie cutters and transfer to a prepared baking sheet. (If dough gets soft, chill for 10 minutes).

4. Bake, rotating halfway through until edges are golden (approx.10 to 18 minutes) depending on their size. Cool completely on wire racks.

5. For the icing, sift icing sugar into a small bowl. Whisk in 4 tbs’s of milk until icing is smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more milk.

IMG_20171221_154227

6. If you want to make coloured icing, separate icing into a few bowls and add desired food colouring to each and mix.

7. Ice cookies and decorate as you like using sprinkles or candies.

As previously mentioned, whether I’m making cookies, brownies or bark, I like to freeze them and take one out at a time when I’m craving something sweet.

Christmas is only a few days away now so I hope that you all have a very Merry Christmas with your friends and families. To those who have been following my blog regularly, I thank you for all of your support during the last 6 months and I hope that you continue to check out my weekly posts. Please feel free to leave me a comment and let me know what you like to see on the blog, as I would like to focus on topics that interest you.

Merry Christmas!!!

Ash

 

 

 

Our favourite Christmas dessert recipes!

Hi everyone,

Today, I’m going to share with you a few recipes of our favourtie Christmas desserts that we’ve been making annually for about 5 years now.

I’ll start with my favourite recipe, Martha Stewart’s Mint-Chocolate Brownies. OMG this recipe is to die for and they are a chocolate lovers dream. I don’t know what it is about Martha but all of her dessert recipes are the best!

Mint-Chocolate Brownies

Ingredients:

  • One stick of unsalted butter (8 tbs)
  • 8 ounces semisweet or bitter sweet chocolate, whichever you prefer
  • One cup of sugar
  • 3/4 tsp salt
  • 3 large eggs
  • 1/2 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 25 small peppermint patties (these MAKE this recipe)

Method:

  1. Preheat your oven to 350 degrees. Butter and line your 8 inch square baking pan with parchment paper and then butter the parchment paper.
  2. Place chocolate and butter in a medium heatproof bowl and set it over a saucepan of simmering water. Stir for about 4-5 mins until chocolate is melted.
  3. Remove from the heat and whisk in your sugar and salt until the mixture is smooth. Whisk in eggs and then gently whisk in flour and cocoa powder until smooth.
  4. Spread 1/3 of your batter in your pan. Place peppermint patties on top of the batter in a single layer, making sure to leave a border on all sides. Note: I can never find the mini peppermint patties so I use the large ones.
  5. Top the peppermint patties with the remaining batter and smooth the surface.
  6. Bake until toothpick inserted in the center comes out with moist crumbs attached. Approximately 35-40 minutes.
  7. Cool the brownies completely before cutting brownies.

Yields: 16 delicious brownies

My second favourite recipe is a cookie recipe by Trisha Yearwood that I found on the Food Network’s website. WARNING: they are super sweet so this recipe is good for those who have a real sweet tooth.

White Chocolate Cranberry Cookies

Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup sugar
  • 1 tbs vanilla extract
  • 1 large egg
  • 1.5 cups flour
  • 1.5 tsp baking soda
  • 1 cup dried cranberries, chopped
  • 3/4 cup white chocolate hips
  • 3/4 cup macadamia nuts

Method:

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper or a silpat.
  2. Using your electric mixer, cream the butter with both sugars until smooth. Add your vanilla and egg, making sure to mix well.
  3. Sift together the flour and baking soda. Spoon the flour mixture into the creamed sugar mixture.
  4. Stir in your cranberries, white chocolate chips and macadamia nuts.
  5. Drop large spoonfuls, about 2 tbs, of dough on prepared baking sheets and bake one sheet at a time for 12-15 minutes.
  6. Note: we aren’t the biggest fans of macadamia nuts but they go very well in this recipe.

Yields: 24 cookies

Last, but not least, is a recipe for bark brought to you by the blog browneyedbaker. The fun thing about bark is that you can put whatever ingredients you want in them, so you should totally try modifying this recipe and using your favourite nuts or dried fruit.

 

Pistachio and Cranberry White Chocolate Bark 

Ingredients:

  • 1/2lb white chocolate
  • 1/2 cup shelled pistachios
  • 1/2 cup dried cranberries

Method:

  1. Line your baking sheet with your silpat or parchment.
  2. Melt your chocolate over a double boiler or in a microwavable bowl for 30 seconds at a time in the microwave.
  3. Once the chocolate has melted, remove it from the heat and let it cool slightly, stirring occasionally.
  4. Add pistachios and cranberries and stir to combine.
  5. Spread the chocolate mixture onto your prepared pan and place in the fridge for at least 20 mins, until set, and then cute into pieces. (Note: I prefer freezing it and then cutting/breaking the bark into pieces).

The great thing about all of these recipes is that you can freeze them and take them out when you feel like a treat or when you’re hosting. We plan on baking each of these this weekend. Make sure to stop by my Instagram account, lovelylife.xo to see pics.

If you decide to try one of these out, please let me know what you think of them by leaving a comment below. I’d also love to hear about your favourite Christmas dessert recipes, if you have any 🙂 .

Hope you have a fabulous weekend!

Talk soon,

Ash

Le Baccara – What a treat!

Hey guys,

Hope you’re having a great week! Can you believe that it’s December already! I don’t know about you but I’m ready and excited for the last month of the year. Along with December, comes Christmas and Christmas outings. The following is just one of many.

Last weekend, we had the pleasure of joining our friends, George and Chels for dinner at Le Baccara, a 5 diamond restaurant located in the Casino Lac-Leamy and what an experience it was. I had been to the Casino several times before but it had been at least 10 years and I definitely didn’t experience it like this.

As soon as we pulled up, I was in awe at how beautifully decorated the hotel and lobby were for the Christmas season. The grandeur of all of the decorations and trees was breathtaking.

lebaccara_luxury_dinning_finedinnig_casino_zara_foodied_foodlover_nightout_girls

We started our evening at the Bacchus bar equipped with fabulous glass tables, large leather seats and an impressive, to say the least, fireplace. It was the perfect spot to sit and catch up over a cocktail. We sipped on a bottle of Champagne and caught up on our weeks. Not a bad way to end a busy week and kick start the evening right ;).

casino_fashion_luxury_nightout_dinner_dinning_finedinng_zara_fashion_weekend_nightout

Next stop was dinner at Le Baccara. We walked though the casino and past this beautiful tree.

christmas_holiday_style_gatineu_casino_decor_

Isn’t it breathtaking? WOW.

The experience was fabulous from the start. As soon as we arrived, we were promptly escorted to our tables and within a matter of minutes, we were served champagne. We spent the next 45 mins sipping on it, in large comfy chairs knowing that we had a delicious meal ahead of us.

As for the meal, we enjoyed a six course meal. Each course was beautifully presented and paired with the perfect glass of wine. The service was fabulous and our sommelier, Danielle Dupont, was impeccable. She was able to describe our wines beautifully and was extremely knowledgeable which was great for Julien and George who love to ask plenty of questions about what they’re eating and drinking ;).

Our first course was by far my favourite. It was a beef carpaccio that was to die for. It was like no other. As you can see, it offered many elements, including sliced truffles. #yum

carpaccio_lebacarra_delicious_yum_foodie_foodlover_luxury_finedinning

Our second dish was a lobster tail, with tete fromagee (my apologies for the missing accents. I need to figure out how to use them on my new Chromebook).

carpaccio_lebacarra_delicious_yum_foodie_foodlover_luxury_finedinning

What I love about these dinning experiences, is that I get try foods I wouldn’t necessarily try or cook myself. Although I am not a picky eater, I enjoyed the lobster tail but I wasn’t the biggest fan of the tete fromagee (made with pigs feet). Maybe it’s an acquired taste ;)? Although it wasn’t my favourite part of the meal, I have to say that it was beautifully presented and very flavourful.

Next was a foie gras poele. Unfortunately, I forgot to take a picture of the actual foie gras lol but it’s because I was so blown away by its presentation as it arrived at the table :).

 

It was served with a glass of Sauterne. As you can see, Chels and I approved ;).

Next on the menu was a seared scallop with octopus. This scallop was cooked to perfection and delicious!!! Although I love scallops, I haven’t been brave enough to cook them myself. I find that there’s a fine line when cooking them. If you sear them too long, they’re chewy but if you don’t cook them enough they’re slimy. As for the octopus, it looked beautiful but I wasn’t a fan. Perhaps it too will grow on me ;).

IMG_20171124_211532

Second to last was pheasant with a potato puree and a baked apple stuffed with raisins. This dish was my second favourite. I had never had pheasant before and it was delicious. I highly recommend it for those who haven’t yet tried it. The veggies and potato puree were lovely but the stuffed apple offered a unique touch. It was sweet, almost like a dessert, and paired beautifully with the pheasant. Original and super tasty.

IMG_20171124_220100

Last, but not least, was dessert. By then, we were full and I forgot to take a picture. Yep, I’m totally regretting having not taken a picture but I’ve learned from my mistake 😉 and won’t forget next time we’re out. It was a baked apple served on top of a homemade cookie.

Overall, this evening was spectacular from start until finish. Le Baccara is definitely worth the 5 starts that it’s earned and I highly recommend it for anyone looking to celebrate an important milestone such as a birthday or anniversary. On top of all of this, they were very understanding of my gluten allergy and ensured that each of my dishes were GF. Merci Le Baccara!

For those who have been to Le Baccara, what did you think of this restaurant and what was your favourite dish?

That’s all for now! Hope you have a fabulous weekend.

Talk soon xo

The best ever chocolate chip cookies!

Hey fellow chocolate and cookie lovers!

Do you have a favourite chocolate chip cookie recipe? Either way, you HAVE to try this recipe out! I wish I could say that I came up with it myself but I didn’t 😉 I owe a big thank you to Martha Stewart for this one. Like most of her baked goods, this one is insanely good.

I’ve been making this recipe for 7 years now and, even though I am GF, I will continue to make them for my family since they’re their favourite. I have challenged myself though to try to find a GF alternative. It hasn’t happened yet but if and when it does, I will make sure to share it with you.

So here’s my secret/not so secret recipe for Martha Stewart’s soft and chewy chocolate chip cookies:

Ingredients:

  • 2 1/4 cup of flour
  • 1/2 tsp baking soda
  • 1 cup (2 sticks) unsalted butter, room temp
  • 1/2 cup sugar and 1 cup brown sugar…I know, it’s a lot. I usually use 3/4cup of brown sugar max but it’s up to you and how sweet you like your cookies
  • 1/2 tsp of salt
  • 2 tsps vanilla extract
  • 2 eggs
  • 2 cups of semi-sweet chocolate chips (although I love chocolate, I find 2 cups a little much so I usually add a little over one cup)

Method:

  1. Preheat your oven to 350 degrees
  2. In a small bowl, whisk together the flour and baking soda and set aside
  3. In a bowl with an electric mixer fitted with a paddle attachment, combine the butter with both sugars
  4. Beat on medium speed until light and fluffy
  5. Reduce speed to low, add the salt, vanilla, and eggs
  6. Beat until well mixed (about one minute)
  7. Add flour mixture, mix until just combined
  8. Make tbs size balls of dough and place them on your baking sheets

9. Bake until cookies are golden around the edges (approx 8-10 minutes)

This slideshow requires JavaScript.

*Note: this recipe makes approx. 3 dozen cookies.

Of course, my little helper helped baked these sweet treats. We happened to make them last Sunday after the snowfall so we, of course, made hot chocolate and enjoyed it while the cookies were cooking in the oven.

IMG_20171119_105905

Hope you guys enjoy this recipe. If you try it out, please let me know what you think and if you have any favourite recipes, especially GF ones, I would love to know about them so please leave a comment or msg me.

Hope you have a fabulous weekend!

xo

 

Gluten Free Oatmeal and Raisin Muffins

Happy Friday!

Hope everyone had a great week and an even better Halloween! Just a note that this post is one of two up on the blog today. If you’re interested in knowing what my favorite facial products are, please check out my other post A review of my favourite facial products.

For those who don’t know, I’ve recently been diagnosed with a gluten intolerance and then, after running more tests, as either partially treated celiac or Crohns. Unfortunately, my GI doctor wasn’t able to diagnose it as one or the other but highly recommend that I start a gluten-free (GF) diet so I’ve decided to do so. I’ve only recently started going GF and let me tell ya, this is no easy task lol Well, not for me anyway.

I’m happy to report that I have been GF for a little over a week now. Although I’m struggling with not being able to enjoy my Costco size bread for breakfast or my Ace baguette with anything and everything that is spreadable 😉 I’ve found a few tasty GF breakfast options. One of them being a nice GF muffin recipe that I’m going to share with you below. Please note that I was inspired by a recipe I found on the blog Abbey’s Kitchen. I used her recipe for her Ultimate GF oatmeal muffins as inspiration and tweaked it a bit. Here it is:

Ingredients:

  • 2 eggs
  • 1/2 cup of brown sugar
  • 1/2 cup lactose-free milk (we use 3% b/c that’s what our daughter drinks)
  • 1/2 cup coconut oil or butter
  • 1 cup all purpose gluten free flour mix
  • 3/4 cup gluten-free oats
  • 1/3 cup raisins
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of sea salt
Baking_muffins_oatmeal and raisin muffins_glutenfree_healthy_recipe_delicious
Oatmeal and raisin muffins

Method:

  1. Preheat your oven to 350 degrees and line your muffin tin with 12 muffin papers.
  2. Slowly melt your coconut oil in the microwave. Once melted, let it cool down before using. Although I enjoy the taste of coconut oil,  I don’t always want to taste it in certain recipes. Next time, I will use butter.
  3. Using a mixer, mix your eggs, brown sugar, and lactose-free (or regular) milk. Once the ingredients are well-mixed, add in your cooled coconut oil.
  4. Then add your flour, oats, raisins, baking powder, baking soda and a pinch of salt to the wet ingredients. Mix until well blended.
  5. Pour batter into prepared muffin papers and bake in the oven for 22-25 minutes (depending on your oven).
Baking_muffins_oatmeal and raisin muffins_glutenfree_healthy_recipe_delicious
Oatmeal and raisin muffins

My son and I made these muffins and decided to only make 12 in case we didn’t like the recipe. I’m happy to report that the whole family enjoyed them so I regretted that we hadn’t made more. Also, Julien was working when we made these muffins so he had no idea they were GF. He ate two for breakfast the next day and was surprised to find out that they were. He had no clue.

oatmealmuffins_baking_glutenfree_recipe_halloween_sweets_healthy_delicious_baking_homemade_
Oatmeal and raisin muffins

If you have any favourite GF recipes I would LOVE to hear about them so please do feel free to share them with me.  Finally, another shoutout to Abbey’s Kitchen for sharing her recipe for GF oatmeal muffins. I look forward to discovering more dishes on your blog.

Hope you have a fabulous weekend!

Bon appétit!

 

 

 

Roasted carrots!

Hey all,

Now that fall is upon us, I’ve been trying to make more fall dishes. Here’s an easy and quick side dish that I made this week to go along with our beer butt chicken. I picked up these beautiful multi-coloured carrots from our local grocery store. Talk about an inexpensive side ;).

First, I peeled the carrots and cut off their tips. Then I cut them in half and lined them up for a nice picture lol

IMG_20171016_141437.jpg

I usually make our roasted carrots with maple syrup because, why not, but I decided to try something different. This time I tossed my peeled and cut carrots in a bowl with olive oil, balsamic vinegar, fresh rosemary, garlic and salt and pepper. Warning: the aroma from simply tossing these few ingredients together is awesome!

IMG_20171016_142221

I then lined them up on my silpat lined baking sheet and roasted them in the oven at 375 degrees for 30 minutes. The end result was fabulous!

IMG_20171016_145337

These guys were so flavourful, even the kids enjoyed them. Ok, they may not have loved them 😉 but our son ate a few so that was a small parent win especially since getting him to eat a vegetable other than avocado, potatoes or soups with vegetables seems like an impossible task.

So, if you’re looking to try something new with your carrots why don’t you give this recipe a try and please let me know what you think. It’s quick, easy and super delicious.

What kinds of fall sides have you been making lately?

Talk soon,

Ash