The name of this salad is maybe only a double entendre to Quebeckers who made it through last year's student protests, aka maple spring. But this is a salad for all — student or not, protester or not. Because food, after all, is a great unifier. And if anything can unify, then … [Read more...] about Maple Spring Salad with Roasted Chicken and Lemon Potatoes
Main Dishes
Maple and Wine Poached Fish
Simple. Fresh. Light. This maple-poached fish recipe is perfect for spring. It takes a grand total of 15 minutes to make and it's completely addictive. It also feels very indulgent to poach fish in maple syrup. Serve this at a dinner party and everyone will think you're … [Read more...] about Maple and Wine Poached Fish
Slow-Roasted Champagne and Maple Barbecue Ribs
I almost never eat pork. I don't even remember the last time I ate ribs. But I got a rib craving - something to do with the sunshine and the thought of barbecues, parks and checkered picnic tablecloths (do those even exist??) - and then I saw Nagano pork ribs for a good price at … [Read more...] about Slow-Roasted Champagne and Maple Barbecue Ribs
Bison (or Lamb) Tajine with Sweet Potatoes and Apricots (Not Dates)
What was I thinking, using Chinese dates? I needed apricots! There has to be some sour to the sweet. Any idiot knows that? So said Two Michelin Star chef Nenad Mlinarevic in our interview last week. Well, not in those exact words... The point is, don't use dates here. I forgot … [Read more...] about Bison (or Lamb) Tajine with Sweet Potatoes and Apricots (Not Dates)
French Rack of Lamb with Honey-Parsley Marinade, Potato Purée and Pickled Beets
I was a rack of lamb virgin. Embarrassing, right? 28-years-old and I'd never seared an expensive piece of meat with the ribs sticking out like boney fingers. I bet that's not what you think when you order it in a restaurant — bony fingers — but I do. Which is mostly why I didn't … [Read more...] about French Rack of Lamb with Honey-Parsley Marinade, Potato Purée and Pickled Beets
How to Cook Whole Fish: Baked Sustainable Bass Stuffed with Herbs
Make this when you have leftover parsley or white wine. You can do it the mild way (Italian) or the spicy way (Asian). The difference is chili flakes and soy or fish sauce. One note about sustainability: Ask your fishmonger where the fish comes from and how it was caught. If it … [Read more...] about How to Cook Whole Fish: Baked Sustainable Bass Stuffed with Herbs
Spiced Orange, Fig and Toasted Sunflower Pilaf
I'm reviewing a new cookbook called The Smart Palate. It was created by the Rosalind and Morris Goodman Cancer Research Center at McGill University. It's three authors aim for easy-to-make recipes that are visually appealing and healthy. Healthy in their views means fairly low in … [Read more...] about Spiced Orange, Fig and Toasted Sunflower Pilaf
Shrimp with Bananas, Almonds and Agua Diabla: Recreating ABC Cocina Restaurant at Home
ABC Cocina restaurant in NYC blew me away, from the Tequila in my lime- and basil-rimmed margarita to my patatas bravas infused with vinegar and salt and topped with an addictive sweet chili sauce to the tamarind-glazed fish. But everyone at our table agreed on the best dish: the … [Read more...] about Shrimp with Bananas, Almonds and Agua Diabla: Recreating ABC Cocina Restaurant at Home
I’m Back! With Chipotle Beef Tacos and Salsa Verde
Didn't notice I'd gone? Well, good. My site has been on the fritz for the past few weeks, but hopefully now it's all back to normal. That's basically how I feel about winter. It's a little freak-out period when temperatures plummet along with moods, but then everything goes back … [Read more...] about I’m Back! With Chipotle Beef Tacos and Salsa Verde
Stuffed Acorn Squash with Apple Pico de Gallo, Sherry and Toasted Pecans
In a party over-loaded with tacos and deliciously sloppy comfort food, this was my favourite dish. It was sweet and comforting, savoury and simple, with being overly heavy. The best part is that it's pretty easy. Sauté some stuff, add some sherry and stuff it into the squash … [Read more...] about Stuffed Acorn Squash with Apple Pico de Gallo, Sherry and Toasted Pecans