Located deep in the New Edinburgh neighbourhood (also known as Beechwood), at a corner of residential Union Street, Forty-Two Crichton Street Fine Foods (42 Fine Foods) is a self-dubbed "take-with" shop with "unofficial seating." Having opened in September, it will celebrate it's 10th month anniversary this July.

During the past 10 months, Chef/Owner Susan Jessup and her staff seem to have firmly established a take-home food shop with a local-food philosophy. This, in the former cozy location of New Edinburgh's original Scone Witch.

Shop Window

Front Door

42 Fine Foods boasts a constantly changing menu of take-home products, including complete meal solutions, that employ ingredients sourced almost exclusively from local producers. A quick skim of its FaceBook Fan page includes mention of Aged Lankaaster cheese from Glengarry, fiddleheads and mushrooms from Le Coprin, heritage meat from Upper Canada Heritage Farms, and greens from Jambican Studio Gardens. These are many of the same Savour Ottawa accredited producers, you will find at the Ottawa Farmer's Market at Lansdowne Park on Sundays. Most recently, 42 Fine Foods announced a line of frozen "designer" burgers that "thaw quickly and can be grilled or pan seared." As of last week, beef with pesto and venison burgers were available for purchase.

Besides frozen foods, 42 Fine Foods sells bakery, preserves, artisan cheeses, local honey, fair-trade coffee, soups, salads and sandwiches. When Jenn and I visited in March, the store operated an e-mail subscription service that would send you out menu updates of what Chef Jessup and her staff prepared for take-out dinner. We received 3 months of mouth watering e-mails.

According to its constantly updated website, 42finefoods.ca, Chef Jessup is Cordon Bleu trained, having apprenticed in kitchens in both France and Canada. She worked at Chez Eric in Wakefield, was an independent food consultant, and continues to be of the core chef instructors at the Urban Element.

The following photos were taken in March, several months after 42 Fine Foods' web developer approached us to visit.

Sandwich Sign with Advice

That Saturday's Specials


Coffee Corner


Refrigerated Display Case with Cheeses and Prepared Salads

Buttercream Caramel and Walnut Scones
Beside the scones, a vegetable quiche.


Bakery Display

Art-is-in Hot Cross Buns

Art-is-in Cinnamon Buns

Art-is-in Berliners

Art-is-in Flourless Chocolate Macaroons


Freezer Section

Signature Rum Ball and Vanilla Bean Pascale's Ice Cream flavour


Open Kitchen

Oven

Restored Tin Ceiling

Here is the passionate Chef Jessup on the A-Channels' A Morning show


You will also find a recipe from 42 Fine Foods for "Rhubarb Goat-Cheese Cheesecakes" on the CBC Ottawa website. Because the D is for Dinner web-page does not store recipes from the show in perpetuity, I have taken the liberty of "quoting" the recipe.

Rhubarb Goat-Cheese Cheesecakes
by Susan Jessup, 42 Chrichton St Fine Foods

Makes eight three-inch individual cheesecakes.

4 eggs, separated
Pinch of salt
Pinch of cream of tartar
3/4 cup maple sugar
16 ounces soft goat cheese
2 ounces (1/4 cup) goat creme fraiche, or substitute ready-made creme fraiche or full-fat plain goat's yogurt
1/3 cup maple sugar (second amount)
Pinch of salt
1 tsp crushed green peppercorns (optional)
For conserve:
6 stalks rhubarb, cut into one-inch pieces, on an angle
1-3/4 cup maple syrup
1 tbsp butter
Pinch of salt
Toppings (see step 8)

1. Beat eggs whites with salt and cream of tartar, gradually adding 3/4 cup maple sugar, until stiff peaks form. Refrigerate mixture.
2. Butter individual ramekin dishes and line with parchment paper or plastic wrap (because the oven temperature is low and they will be cooked in a pan of water, plastic wrap can be used).
3. Preheat oven to 275 degrees.
4. Beat the goat cheese, creme fraiche and 1/3 cup maple sugar (second amount) until smooth. Add a pinch of salt, to taste, and crushed green peppercorns, if desired for a more complex flavour.
5. Fold the goat cheese mixture into the egg-white mixture.
6. Pour into the prepared ramekin dishes and set dishes into a baking pan with warm water that goes two-thirds of the way up the sides of the dishes. Bake for 22 to 30 minutes. The mixture should be set, not wet and gooey, but not dry. Turn the oven off and leave the cheesecakes in the pan of water in the cooling oven for another 12 minutes. Remove from the oven and let cool to room temperature, still in the pan of water.
7. To make the conserve, bring the sliced rhubarb and maple syrup to a boil in saucepan, then reduce heat to low and cook, stirring, until thick. Stir in butter and a pinch of salt. Spread cooled rhubarb mixture on top of the cooled cheesecakes.
8. Refrigerate until you unmold and serve. You can top the cheesecakes with an Italian meringue, made by whipping egg whites with hot, melted maple sugar. You can also make a traditional meringue, made with dry sugar, then bake the topped cheesecakes in a hot oven for a few minutes until the meringues begin to brown. Or you could top the cheesecakes with whipped cream sprinkled with maple sugar.

Source: CBC Ottawa website

Particulars:
Forty-Two Crichton Street Fine Foods
42 Crichton Street
(613) 741-0099
Open Tue-Fri 10am-7pm; Sat 10am-5pm

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