Slowly. Stir. Breathe. Stir. Blending hot stock into wine, letting the starch create a thick sauce as you coax it from the grains, making sure the bottom doesn’t stick. This isn’t Korean bibimbap. This isn’t Indian biryani. This isn’t Chinese congee. There’s nothing like this, … [Read more...] about Risotto Cooking Class Montreal: Seafood Risotto and Wild Mushroom Risotto
Cooking With Booze
Jamaican Black Rum Cake
This is a Jamaican version of fruitcake is usually just called "Black Cake," with the dark colour coming from burnt sugar and/or molasses. I decided to do the traditional burnt sugar version. Boy did it burn. That was a bit of a gong-show. And having played in a lot of … [Read more...] about Jamaican Black Rum Cake
Potato and Sorrel Soup with White Wine
I used to eat soup every day. I don't know what happened, but somehow I got sucked in the world of no soup. It's not a sad place, just drier. But then I was craving soup (and had a bunch of sorrel), and decided to make a classic potato and sorrel soup. Normally that means … [Read more...] about Potato and Sorrel Soup with White Wine
Blueberry Aigre-Doux on Buttery Turbot
For the second part of my "Not Your Grandma's Preserves" series coming out tomorrow on Fine Dining Lovers, I feature a recipe for blueberry aigre-doux, adapted from "Preervation Kitchen." Aigre-doux (canned sweet and sour, wine-sauced berries) deserve a come back, and this recipe … [Read more...] about Blueberry Aigre-Doux on Buttery Turbot
“Boozy Preserves” and Not Your Grandma’s Preserves Series on Fine Dining Lovers
The first article in my "Not Your Grandma's Preserves" series is up on Fine Dining Lovers. The first installment is "Boozy Preserves: New Old-Fashioned Cherry Jam with Whiskey and Angostura Bitters." Breakfast and dessert? … [Read more...] about “Boozy Preserves” and Not Your Grandma’s Preserves Series on Fine Dining Lovers
At the Nun’s Island Farmers Market: White wine risotto balls with gremolata and balsamic
What a great day out at the Nun's Island farmers market. Quelle journée super au marché bio d'ile des soeurs! I saw vendors I hadn't seen since my cooking demos last year, and caught up with Ugo, one of the nicest market organizers around. And I cooked up a storm for an attentive … [Read more...] about At the Nun’s Island Farmers Market: White wine risotto balls with gremolata and balsamic
Cooking Demo at the Nun’s Island Farmers Market and Recipe for White Wine Risotto Balls with Gremolata and Balsamic
Last year's Ile-des-Soeurs farmers market demo: Leek vinaigrette, market sausage, warm curried cauliflower salad This Sunday I'll be back at the Nun's Island Farmers Market cooking up a storm from 11am to noon. The market is really sweet, a beautiful bike ride from downtown, and … [Read more...] about Cooking Demo at the Nun’s Island Farmers Market and Recipe for White Wine Risotto Balls with Gremolata and Balsamic
Rum Raisin Lemon Loaf with Lucuma Glaze
Rum Raisin Lemon Loaf with Lucuma Glaze This is such an amazing loaf. Loaves should be more popular. They are not just for geriatrics and bridge clubs. They're for smart people who know that a cake is better when soaked in sugar and alcohol, and that a sugar and alcohol-soaked … [Read more...] about Rum Raisin Lemon Loaf with Lucuma Glaze
Fennel-Crusted Leg of Lamb with Leeks and Mint
This one is definitely not my recipe, but I was a bad little recipe-follower and followed the original loosely. I happen to love leeks. A lot. I love them soft and slime-y and sweet. So I doubled the amount of leeks in the recipe. I may have also overdone it on the white wine, … [Read more...] about Fennel-Crusted Leg of Lamb with Leeks and Mint
Quebec Maple Water on Midnight Poutine: Maple Smoothies, Milkshakes and Old Fashioneds
Here's my latest article on Midnight Poutine. I delve into the new maple water produced by Seva and Oviva in Quebec. Best to keep it in the fridge to preserve the quality. Also best to drink it pre-gardening for some green-thumbed vim and vigour. That's where I'm off to right … [Read more...] about Quebec Maple Water on Midnight Poutine: Maple Smoothies, Milkshakes and Old Fashioneds