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Tartare, an uncooked “steak”
July 22nd 2010
If you are like me and don’t like to spend too much time cooking on those hot summer days, then a steak tartare is a good option. This dish is in fact very quick and easy to make, and the best part is that it doesn’t require any cooking: all you need is some chopped raw beef, seasoned with an egg yolk, capers, salt and spices. Chicken under a brick
June 16th 2010
“Pollo al Mattone” (i.e. under-the-brick) is a traditional Italian cooking method in which bricks weigh down a butterflied chicken, thereby ensuring even and quick cooking, which yields a crispy skin and succulent meat. Get ahold of some guinea hen
April 8th 2010
It was the Portuguese who brought back the guinea hen back from Africa. It is known as “pintada” in Portuguese, meaning “painted”. As a matter of fact, the bird has white spots that look as if they have been painted onto its dark grey plumage. Adding dried fruits to your menu
April 6th 2010
Dehydration is one of the oldest food preservation techniques. Once our ancestors observed that fruits left hanging on the branches remained edible, they started to deliberately dry fruits in the sun. This was done in order to preserve them for the winter. Duck – Good for your health (and your wallet!)
March 30th 2010
Duck meat is very popular in Europe and Asia. And it is now becoming easily available here, not only in restaurants but also in most grocery stores. In fact, there are some very good duck farms right here in Quebec. Extremely tasty and easy to prepare, duck meat is low in cholesterol and rich in monounsaturated fatty acids, which help maintain your cardiovascular system. Discovering Tagine
March 4th 2010
The “tagine” cooking dish, which originated in the Maghreb region, is a hollow, round dish with a cone shaped cover. The comfort of meatloaf
February 17th 2010
Meatloaf is without any doubt, the ultimate “comfort food”. It’s so easy to prepare and so all-purpose, that anyone can try their hands at it; it’s sure to satisfy the most difficult appetites and can be a true piece of culinary art. | |||||||||||
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Originally published in the Journal de Montréal on July 19, 2008.
Originally published in the Journal de Montréal on May 24, 2008.
Originally published in the Journal de Montréal on March 1, 2008.
Originally published in the Journal de Montréal on April 4, 2009.
Originally published in the Journal de Montréal on March 28, 2009.
Originally published in the Journal de Montréal on January 26, 2008.
Originally published in the Journal de Montréal on February 23, 2008.