 
|
| |||||||||||||
Our widgets |
Font size:
  
Squashes and pumpkins for taste and good health
March 28th 2011
It would be a pity to simply dismiss squashes and pumpkins as decorative objects, since they are also very tasty foods. Moreover, as their vibrant colour suggests, they are bursting with antioxidants. Fill up with vitamin C
March 2nd 2011
Gratin dauphinois
January 31st 2011
Gratin dauphinois (or scalloped potatoes) is a dish that gets its name from the Dauphiné region in the southeast of France. It consists primarily of potatoes that are slowly cooked in the oven, with milk or cream. As with all traditional dishes, there is no one single recipe. The purists (and the people of the Dauphiné region) will tell you that if you add cheese (emmental, grated gruyere, etc.) – even though the original recipe does not contain any - this addition will transform the dish into a gratin savoyard, which is a variation from the region of Savoy. Lentils: The truth about Puy
January 21st 2011
People say that lentils represent life in India. In Italy, because their shape resembles coins, they are eaten on the first day of the New Year, in order to ensure prosperity all year long. Carrots, good for your health and pocket
January 15th 2011
Given the omnipresence of carrots in our diet today, it’s hard to believe that up until the 19th century, this vegetable was hardly eaten by humans as it was mostly used for feeding cattle. But surprisingly enough, it has been around since 3000 BC, but in its original form, which was more fibrous and bitter, making its medicinal and even ornamental properties more valuable. Broccoli Rabe, the flavour of Italy
January 13th 2011
Broccoli rabe is a plant that most probably originated in the Mediterranean region. It is similar to broccoli, cabbage and various other members of the cruciferous family. It has thin green stalks which end in spiked leaves and flower buds. Spaghetti with the least carbohydrates
January 7th 2011
This week, I’d like to recommend a « spaghetti squash» dish, which is very popular among those who follow a low-carb diet, as it can replace normal spaghetti and be topped with many pasta sauces. | |||||||||||||
Print
Originally published in the Journal de Montréal on October 7, 2006.
The citrus fruit season is in full swing. We all know that they are an excellent source of vitamin C. However, given that vitamin C quickly turns sour on coming into contact with air, it is better to squeeze your orange, grapefruit, or lemon then consume the juice right away. Even better still, eat the fruit, as the fibres are also good for us.
Originally published in the Journal de Montréal on November 8, 2008.
Originally published in the Journal de Montréal on October 21, 2006.
Originally published in the Journal de Montréal on January 15, 2011.
Originally published in the Journal de Montréal on February 21, 2009.
Originally published in the Journal de Montréal on November 3, 2007.