The inspiration for this dish came from a dinner at Lili.Co in Montreal. From our table a few steps from the bar/open kitchen, we watched a chef spend more than five minutes slowly basting a fillet of fish in hot, seasoned oil, essentially poaching it in oil. He then topped it … [Read more...] about Slow-Braised Arctic Char Fillets with Gremolata (Dairy-Free)
Gluten-Free & Dairy-Free
Vegan Dinner Party: Balsamic-Braised Oyster Mushrooms on Pressure Caramelized Parsnip Purée with Bok Choy and Flame-Toasted Sunflower Seeds
Do you have that one vegan friend that you never invite to a dinner party? That's me. And I'm not even vegan! (Gluten and lactose intolerant, no pork, no beef, no tofu and the list goes on, generally FODMAPs at the moment.) It's a little annoying to not get invited to a lot of … [Read more...] about Vegan Dinner Party: Balsamic-Braised Oyster Mushrooms on Pressure Caramelized Parsnip Purée with Bok Choy and Flame-Toasted Sunflower Seeds
Champagne and Caviar
When your wine importer friend whose company motto is "No shit in my wine" says "Let's have a Champagne and caviar night!" and offers to bring both the natural Champagne and the caviar, you don't say no. Only an idiot would say no. I'm occasionally not an idiot. And only a … [Read more...] about Champagne and Caviar
Slow-Cooker Chicken with Fennel, White Wine and Black Olives for Breakfast Television (Plus Malaysian cooking classes and Montreal-made salads from Ma Vitrine Bio)
If you missed my segment on BT Montreal this morning, I was talking about ways to eat healthier, which has nothing to do with endless kale and everything to do with slow-cooker chicken, Malaysian cooking classes and pop-up dinners and shake-and-eat organic grocery store salads … [Read more...] about Slow-Cooker Chicken with Fennel, White Wine and Black Olives for Breakfast Television (Plus Malaysian cooking classes and Montreal-made salads from Ma Vitrine Bio)
This Year’s Sauerkraut: Three Ways
Why would you make one batch of sauerkraut when you could make three? That was the theory behind this year's non-spicy cabbage fermentation binge. In addition to the annual kimchi fest, I invited friends over to make less fiery ferments (speaking of that, it's a great … [Read more...] about This Year’s Sauerkraut: Three Ways
How to Make Homemade Crème de Cassis or Blackcurrant Liqueur
This looks kind of gross, I know – kind of like milking blackcurrants. I can also see why you'd think it's blood all over my friend's hands. And yes, our hands were died reddish-purple for the next few days. But the beautiful bottles of homemade crème de cassis in my fridge were … [Read more...] about How to Make Homemade Crème de Cassis or Blackcurrant Liqueur
Bouchées à la Reine: Alsatian Savoury Pastry Stuffed With Chicken, Veal and Mushroom Sauce Suprême
When an Alsatian man told me that the food he missed most from Alsace was Bouchées à la Reine, a buttery pastry filled with a béchamel-type sauce called a sauce suprême, I figured my chances of ever eating it were slim... ...but when his eyes filled with nostalgia and I saw … [Read more...] about Bouchées à la Reine: Alsatian Savoury Pastry Stuffed With Chicken, Veal and Mushroom Sauce Suprême
Gluten Free Pasta Blind Taste Test: Wheat Pasta vs. Quinoa Pasta vs. Rice Pasta
In an extremely scientific experiment with one Italian-Canadian judge on a live television show, my goal was to see once and for all if gluten free pasta is as good as regular wheat pasta. The Taste Test I made two versions of three kinds of pasta: the three bowls in front are … [Read more...] about Gluten Free Pasta Blind Taste Test: Wheat Pasta vs. Quinoa Pasta vs. Rice Pasta
Inspiration and Bacheoffe: Alsatian Meat and Vegetable Stew
I don't eat a lot of pork or beef, which is why it's a bit strange that a conversation with a recently arrived Alsatian in Montreal inspired me to both buy a Le Creuset casserole (second hand...I don't have that kind of cash) and scour recipe books to get to the heart (pun … [Read more...] about Inspiration and Bacheoffe: Alsatian Meat and Vegetable Stew
Pecorino, Potato and Anchovy Flatbread Pizza with Lemon Zest on a Gluten free Crust
I know, I know. I'm lactose intolerant. Why am I writing about a recipe with Italian sheep's milk cheese? Because life's too short. And just a little bit won't kill me. So what if my digestion was unhappy for a few days? Worth it. I could blame Yotam Ottolenghi and his … [Read more...] about Pecorino, Potato and Anchovy Flatbread Pizza with Lemon Zest on a Gluten free Crust