Originally published in the Journal de Montréal on November 18, 2006.
Yep, amidst the hundreds of potato varieties that are cultivated for human consumption, there is even one that is blue!
But although this variety may still remain an oddity for most of us, it’s important to know which type to select when we want our mashed potatoes to be smooth and creamy rather than sticky and lumpy.
Here’s what I recommend for different potato preparations:
Steamed or boiled: All varietie...
Originally published in the Journal de Montréal on July 31, 2010.
The chive is a bulbous plant that belongs to the Alliaceae family, along with onions, leeks, garlic and shallots. The exact origin of this aromatic herb remains unknown.
Although it was the first European settlers who introduced the version that is currently cultivated in North America, Native American were already consuming the leaves and bulbs of very similar wild species.
Chives grow naturally and very easily wherever t...
The potato has honourably nourished us since many generations. However, over the past few years, it has become a victim of denigration and even fallacies: It has been accused of making people fat, containing few nutritional elements, increasing the risk of diabetes, etc.
In reality, an average potato baked in the oven with its skin, contains less calories than a portion of white rice or pasta, more vitamins and fibers, and it satisfies the hunger more. Indeed, the real problem lies not in the p...