I'm a little obsessed with blueberries. I'm also a little obsessed with sorbet. And I'm definitely obsessed with frozen blueberries in any form; I could eat them by the sugar-concentrated handful or blended with a simple syrup and processed in this wonder of a loaned machine. … [Read more...] about Blueberry Sorbet and the Return of Il Gelataio 1600
Gluten-Free & Dairy-Free
More Salad for the Lemon-Anchovy Vinaigrette
When you're one person you end up with leftover salad dressing often. You can't toss the whole salad with the dressing like you want, but you also don't have to make a new dressing every day. The lemon-anchovy vinaigrette lasts about 3 days in the fridge, so on day two I chopped … [Read more...] about More Salad for the Lemon-Anchovy Vinaigrette
A Summer Salad: Sugar Snap Pea and Red Peppers with Lemon-Anchovy Vinaigrette
First, a note: Don't get scared off by anchovies. The fish flavour isn't strong. Mostly it's just there to add salt and...depth? Try it and you'll understand. It's the "umami" of the dish. The lemon zest completely overwhelms it. Imagine that it was called "Lemon Vinaigrette with … [Read more...] about A Summer Salad: Sugar Snap Pea and Red Peppers with Lemon-Anchovy Vinaigrette
When it Gets So Hot That All You Want is Cucumber Juice
That actually happened. I never thought it would, but it was 35 Celcius for about a week and I didn't have air conditioning. I do have systems in place, like reading at the Chapters on Ste-Catherine Street in the slightly air-conditioned basement, and spending time in the McGill … [Read more...] about When it Gets So Hot That All You Want is Cucumber Juice
Nordic Shrimp Creole adapted from the New York Times Cookbook
Nordic as in the shrimp, not as in the flavours of the recipe. There's no sour cream or dill involved, thank goodness. Just lots of tomatoes, peppers, celery and onions with salty capers, bright lemon peel, warming cloves and calming thyme. There's also eggplant to give it a lot … [Read more...] about Nordic Shrimp Creole adapted from the New York Times Cookbook
Lemon Risotto with Zucchini and Parsley
How did spring pass into summer without me making a single risotto? It's the ultimate spring comfort food and so perfect with seasonal asparagus and mushrooms. Every magazine and blog worth its salt seems to have featured it, except me. I use Hawaiian pink salt for goodness sake. … [Read more...] about Lemon Risotto with Zucchini and Parsley
DIY-Buddha Bowl and Thoughts on Vegetarian Cookbooks
I was speaking with a friend about writing cookbooks a few weeks ago. Because of my healthy eating mentality, I read a lot of vegetarian restaurant cookbooks looking for a balance between gourmet and budget-friendly recipes that taste good and don't take a year to make (unlike … [Read more...] about DIY-Buddha Bowl and Thoughts on Vegetarian Cookbooks
Tomato, Orange Pepper, Mango and Avocado Salad with Smoked Chipotle Aioli
And the aioli is back, doing double-duty as a salad dressing, as I suggested in my last sustainable Nordic shrimp post. Okay, after my rant about local and sustainable fish here I go being a hypocrite and writing a recipe with avocado and mango. Last I checked there weren't too … [Read more...] about Tomato, Orange Pepper, Mango and Avocado Salad with Smoked Chipotle Aioli
Sustainable Nordic Shrimp with Mandarin Powder and Smoked Chili Aioli
You shouldn't be intimidated by things with names like "mandarin powder" and "aioli." The former is nothing but orange zest and sugar and the latter basically a mayonnaise that's traditionally made with garlic and without eggs, but now is commonly used to refer to any flavoured … [Read more...] about Sustainable Nordic Shrimp with Mandarin Powder and Smoked Chili Aioli
Chickpea Tarts with Sous Vide Caramelized Onions and Fresh Peppers
I'm more than a little addicted to caramelized onions - the way long strips relax into sweet softness, with just a little bit of butteriness and none of the butter. Optional balsamic vinegar, brown sugar, or maple syrup. Basically I could a pound of onions this way. Probably not … [Read more...] about Chickpea Tarts with Sous Vide Caramelized Onions and Fresh Peppers