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)
Main Dishes
Risotto-like Sorrel Rice With Egg and Pecorino Sheep’s Milk Cheese
It's a bit annoying that even when I follow Yotam Ottolenghi's recipe properly, his photos are prettier than mine. Case in point, the recipe for sorrel rice with pecorino and egg yolk from his Sept. 9, 2017 The Guardian food column. This was the second Pecorino recipe I made … [Read more...] about Risotto-like Sorrel Rice With Egg and Pecorino Sheep’s Milk Cheese
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
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
Vegetarian Lentil Stew in a Baked Squash Bread Bowl, Plus a Thanksgiving Story
A couple years ago, I went to a Thanksgiving potluck for people in Montreal who didn't have family in the city. It was called an "Orphan Thanksgiving" and it brought people from all over the world together at the loft of a group of circus performers. Most of their friends were … [Read more...] about Vegetarian Lentil Stew in a Baked Squash Bread Bowl, Plus a Thanksgiving Story
Butter Basted Sustainable Salmon with Hazelnut-Parsley Pesto
When you buy an absolutely giant whole sustainable salmon to filet for a food photographer, you end up with a lot of salmon. That's not a problem for me. It is a problem for my freezer, which lacks space because freezing a fresh batch of jam in ice cube trays is a heck of a lot … [Read more...] about Butter Basted Sustainable Salmon with Hazelnut-Parsley Pesto
How to Throw a Vegan Ethiopian Dinner Party and Make Your Friends Eat Off the Table
All I'd told my dinner party guests was that I'd be making an Ethiopian feast. Gluten free injera from scratch and a multitude of berbere-spiced stewed dishes. What I didn't tell them was that we were going to eat the meal with our hands...directly off of the table. Yes, I took … [Read more...] about How to Throw a Vegan Ethiopian Dinner Party and Make Your Friends Eat Off the Table
A Tale of Two Spice Cupboards and What to Cook Together: Chicken Paprikash
"How are things going now that you've moved in with your boyfriend," I asked a friend the other day. A lone wolf, she'd been happy on her own, so this was a big step for her. I hoped she didn't feel like she was giving up her freedom. Maybe I was just imagining how I'd feel in … [Read more...] about A Tale of Two Spice Cupboards and What to Cook Together: Chicken Paprikash
Jiro Dreams of Sushi and So Do I: How to Make Nigiri, Sashimi and Aburi Torched Sushi
This sustainably farmed New Zealand salmon was the most beautiful fish I've ever had the privilege of filleting and eating. While famous sushi chef Jiro doesn't demo making salmon sashimi in his book Sushi Chef: Sukiyabashi Jiro, he does go in-depth on the virtues of marbled … [Read more...] about Jiro Dreams of Sushi and So Do I: How to Make Nigiri, Sashimi and Aburi Torched Sushi