PrintTofu, even for carnivores
November 20th 2009
Originally published in the Journal de Montréal on July 8, 2006.
A fresh product made from the milky liquid extract of soy beans, tofu is a food whose taste grows on you.
Pomegranate: a “cool” fruit
November 18th 2009
Originally published in the Journal de Montréal on November 17, 2007.
The pomegranate, which is indigenous to Iran, was known in Ancient Rome as «malum punicum», which means «Carthaginian apple». Appreciated as much for its sparkling red arils (pulp encased seeds) as for its sweet-tart flavour, the pomegranate is refreshing, low in calories, rich in potassium and full of antioxidants.
Barley, the cereal of gladiators
November 14th 2009
Originally published in the Journal de Montréal on November 14, 2009.
Barley, which belongs to the same family as wheat and oats, is the oldest cultivated cereal crop. In ancient times, barley was considered to be the symbol of strength and military valour, to such an extent that gladiators were known as hordearii, or “barley-eaters”.
It’s time for some persimmon
November 13th 2009
Originally published in the Journal de Montréal on November 11, 2006.
The persimmon - also known as kaki fruit, as it grows on the Diospyros kaki tree - is cultivated in the Mediterranean region, United States, China and Japan, where it is the national fruit.
Audio: Listen to this week’s specials
November 12th 2009
You can hear Cinzia on radio every week, as she chats with host Kim Fraser (in the photo on the right) and shares the week’s best grocery specials with menu ideas.
Watercress: small leaves that pack a healthy punch
November 11th 2009
Originally published in the Journal de Montréal on November 24, 2007.
Watercress belongs to the cruciferous family and it is a perennial plant that grows wildly in humid and aquatic surroundings.
Celeriac: an unsung vegetable
November 7th 2009
Originally published in the Journal de Montréal on November 7, 2009.
Celeriac, also known as celery root, is a little-known vegetable, undoubtedly because of its unattractive appearance. And yet, this large knobbly ball with a brown peel hides a crisp, creamy white coloured flesh has an exquisite taste. In fact, celeriac tastes a bit nutty. Its slightly pungent flavour is reminiscent of parsley and celery, without the latter’s woody texture.