In This Issue:

Feature: A Good Start
A Day’s Worth of Parchment
New Recipes
Video Feature:

Savory Breakfast Muffins with Ham, Cheddar and Olives

Bacon & Egg al Horno

We have all been told many times, that breakfast is the most important meal of the day. Eating a nutritious breakfast actually “breaks the fast” from the last bite the night before.

Culinary Parchment is not just for the experts; it's for anyone who loves to cook -- or loves to eat, for that matter. See how easy it is to enjoy The Art of Cooking with Parchment.

Recent Additions:

Savory Muffins with Ham, Cheddar and Olives
Crispy Pancetta
Pan Fried Tomatoes with Garlic & Chives
Roasted Potatoes with Fine Herbs
Scrambled Eggs - Creamy & Cheesy
Scrambled Eggs with Fresh Thyme

Join Chef Bertrand Alépée in the kitchen as he mixes up a batch of his savory breakfast muffins using Culinary Parchment Baking Cups. Perfect for breakfast, brunch or as a snack throughout the day. Bon Appétit!

Luis Valenzuela, head Chef at Toronto’s Torito Tapas Bar, shares his secrets of using PaperChef Culinary Parchment Baking Cups in his kitchen to make a deliciously simple breakfast or brunch recipe.

Recipes:

Popcorn - Chocolate & Sea Salt

By Joshna Maharaj

Ingredients:

½ cup (125mL) popcorn kernels
¼ cup (60mL) dark chocolate, finely grated (use a rasp)
1 teaspoon (5mL) flaky sea salt
2 tablespoons (30mL) unsalted butter

Preparation Instructions:

Add kernels to parchment bag. Close and fold down 3-4 times to really seal bag. Place bag on its side in the microwave, making sure the fold is on top.
Cook on HIGH for 2½ minutes. Place butter in a microwave safe dish, place beside popcorn and cook for another 15 seconds. Remove from microwave and carefully open, watching for steam. Pour melted butter over and quickly add chocolate and salt.
Close bag and shake well to coat.

Serves 4