With Molson, of course!

Voila!

Getting ready to cook for Canada

Tomorrow is the Canadian Grand Prix and I will be making a French inspired meal since the race takes place in Montreal.  When I was researching the food, poutine recipes kept popping up.  Poutine is essentially gravy fries with cheese curd.  I just couldn't bring myself to make that as our meal.  So, I decided to go the French route.  I am going to make Mushroom Croque-Monsieur, Mixed Greens with Mustard Dressing, and Poached Pears.  Can't wait to taste that super cheesy sandwich.  Cooking begins now!

Spain

For the Spanish Grand Prix I decided to go classic Spanish.  I made a seafood paella with some chicken in it.  I bought clams and shrimp to put in the paella.  I was so fussy over the clams.  I had to keep them alive and fresh in order to cook them.  I never worked with clams before.  Most of them opened up when I cooked them.  They were so yummy and fresh.  For dessert I made natilla, which I didn't realize was a Spanish dessert.  I grew up eating natilla that my grandmother cooked, so I just figured it was a Cuban dessert.  The natilla was awesome!  Next stop Monaco!

Paella!

Baklava

I really enjoyed making baklava.  It was a bit time consuming to put together all of the layers and filo dough is a pain to work with, but the final product looked good and tasted good.  I found out that baklava is of Turkish origin, so I finally had an excuse to make it for us at home.  It was a real treat!

Baklava in honor of Turkish Grand Prix