Truffles On The Rocks
We eat and drink and love to do it!
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We had one goal … living and working together. Some years ago Sefra and I opened out fashion store in the beautiful old town of Quebec City. It was a dream coming true. Being our own boss, working together … but we soon realized something was missing in our lives, cooking for Sefra, “cocktailing” for me and mostly travelling for both of us. After we sold the store, Sefra concentrated on her cooking passion and I took over the bar program in a high-end hotel in Quebec City. After 3 years doing so, it was the time for us to reunite our skills on a day-to-day. This is when “Truffles On The Rocks” was born. A blog documenting our favourite food and cocktail recipes, travelling adventures and all that, influenced by our high sense of aesthetics.
This blog is all about fun! Nothing too serious, just love! The love of sharing our passions and our daily obsessions with you!
Oh! And just so you know, we’re French Canadians writing in English. It’s possible you find some unusual style of phrasing but… it’s part of our charm, right?
For the past two years and a half, we had the chance to work for several brands like Empress gin, Cuisinart, Agence Neuville, Waterord crystal just to name a few.
As soon as I heard about Lohikeitto, this amazing salmon soup I decided I wanted to make my own recipe with a homemade lobster fumet. In a very large stockpot over medium-high heat, sear the lobster carcasses with the olive oil until they brown and spread an amazing smell. Simmer over medium-low heat for about 2 hours or 2 hours and half. so don’t be lazy and press hard HA-HA-HA
HA-HA-HA In a medium-large saucepan, heat the olive oil over medium-low heat. Place the sauce pan back over heat and add the fresh grated Parmesan cheese. HA-HA-HA
HA-HA-HA Add the Spam slices and let marinate for at least 15 minutes but for a better result, I let mine for about 1 hour. In a large nonstick skillet at medium heat, brown the Spam slices in the neutral oil for 2 or 3 minutes each side. You can add a bit of your marinade (¼ cup or less, it’s up to you) on the skillet and sprinkle your slices of spam with a bit more of the white sugar and flip to caramelize.
In a large pot, bring water to a boil, season with sea salt and add the lobsters one at the time. In a large skillet on medium-high heat, brown the bacon with a little drizzle of olive oil. Meanwhile in a large pot, bring water to a boil with a little amount of olive oil and cook the pasta until ready. HA-HA-HA Keep a little of cooking water