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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. “Ossobuco”: the ace is in the hole!
December 9th 2009
Ossobuco (also known as osso buco) or veal shanks, is a classic Italian dish that originated in Milan and it literally means “bone with a hole”. It is made from slices of veal shanks (preferably from milk-fed veal) with bone and marrow, braised languorously in a sauce of white wine and tomatoes, and is often served with a saffron flavoured risotto. SOS Tips: Smart grocery shopping
October 18th 2009
SOS Tips: Eating local year-round
October 7th 2009
And yet, we have the opportunity to eat locally all year long. | |||||||||||||
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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.
Originally published in the Journal de Montréal on December 2, 2006.
With a bit of organization, some resourcefulness and some basic knowledge about cooking, you’ll see that it is actually possible to eat well and healthy without putting stress on your wallet!
Do you know where your food comes from? A recent study indicates that the products that make up a typical North American meal travel an average of 2,400 km before winding up on