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
Fish and Seafood
Bacalhao No Forno: Portuguese Baked Salt Cod
I really thought this was going to be less than spectacular. How great can a recipe seasoned with basically nothing but a sprinkle of parsley and a single bay leaf be? It was awfully silly of me to forget how amazing salt is—even after a day and a half of soaking this fish (my … [Read more...] about Bacalhao No Forno: Portuguese Baked Salt Cod
“Rosolli” Pickled Herring Salad
Any time you mix beets into something, the whole dish is going to turn pink. This salad can get pretty ugly... But leave it in layers, and only add the dressing to the fish, and you'll be alright. Heck, it might even be pretty. It's a Finnish dish involving pickles, cooked beets … [Read more...] about “Rosolli” Pickled Herring Salad
One-Dish Seafood Bake: Prosecco-Poached Turbot, Mussels and Clams with Herb Vinaigrette
I rarely splurge on halibut. Sure, the texture's nice—it's a firm, white fish—but I usually feel there's just not enough flavour to justify the price tag. Poissonerie Atwater doesn't have the greatest selection of well-priced, quality fish. But fortunately there was turbot in … [Read more...] about One-Dish Seafood Bake: Prosecco-Poached Turbot, Mussels and Clams with Herb Vinaigrette
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
Arugula: My Garden’s First Bountiful, Nibbled-On Harvest (plus lots of recipes)
I've been pruning my basil plants. That means pinching off the little suckers (that's actually the name of the new leaves that try to come along where big leaves are already trying to grow. You pinch them off to encourage large leaf growth) and the flowers (same justification). … [Read more...] about Arugula: My Garden’s First Bountiful, Nibbled-On Harvest (plus lots of recipes)
Salt Cod Cakes with Beetroot Relish
I went to my fish guy in Newfoundland down at the Fish Depot on Duckworth Street. He's my go-to guy for sustainable fish in St. John's. He actually doesn't like Atlantic salmon. It's farmed, and most importantly, tastes nothing like wild. He doesn't like wild, though, since you … [Read more...] about Salt Cod Cakes with Beetroot Relish
How to Sear Fish
Searing fish is about breathing. You have to turn the heat to high and place those fillets in enough oil, set a timer for 2 minutes...and then walk away. Just do it. Do something else. Pretend the fish isn't there for a whole two minutes. Smoke is rising, fire alarms might go … [Read more...] about How to Sear Fish
Wild Arctic Char Chirashizushi: Scattered fish on sushi rice with homemade pickled ginger
This is what you do with leftover sashimi. You don't eat it raw since it's not as fresh and safe the day after. That would be like challeging the anti-microbials in the soy sauce and wasabi to a duel. At least if your immune system is as sketchy as mine has been known to be. So … [Read more...] about Wild Arctic Char Chirashizushi: Scattered fish on sushi rice with homemade pickled ginger
Soul-Satisfying Soup for the End of the Season: Seafood Broth with Parsnips and Broccoli
It's a sign. I've started opening my bedroom curtains because I can bear to look out onto the (finally) snow-less area behind my building. There are patios on which to sit, and cold, sparkling beverages to drink. And as exciting as this all is, winter hasn't quite let its hooks … [Read more...] about Soul-Satisfying Soup for the End of the Season: Seafood Broth with Parsnips and Broccoli