Month: May 2010
According to a tradition that we started a few years ago, this column will track the early fruits and vegetables in the marketplace this summer, and will also suggest recipes that highlight our fresh, local products. This year I would also like to invite you to cook more often with fresh aromatic herbs. To inaugurate […]
As the barbecue season has begun, I’d like to recommend chicken and vegetable kebabs that are eaten throughout the Middle East. «Shish taouk» is derived from the Turkish term «shish» signifying skewer and «taouk» signifying chicken.
This plant, native to tropical Asia is cultivated for its aromatic stems and leaves. Its medicinal and cosmetic properties have been known since the civilizations of ancient Egypt, ancient Greece and the Roman Empire. An absolute must in Thai and Vietnamese cuisines, it lends a pleasant fragrance to soups, curry dishes and sauces, giving them […]
Originally published in the Journal de Montréal on May 19, 2007. Summer is fast approaching and the first lot of locally produced vegetables have started appearing on the shelves. So this is the ideal time to buy fresh produce, even from the supermarkets, where asparagus and fiddleheads are on offer this week.
Tender, fresh and delicately tasty, asparagus from Quebec are finally back! They can be easily identified by the “Aliments Québec” logo printed either on a yellow elastic band or on the producers’ label, which is a sign of unparalleled freshness and nutritional value.
Turmeric is a bright yellow spice made from grinding rhizomes (underground stems) of a plant belonging to the ginger family. It is one of the key ingredients in curry, a mixture of spices that’s so popular in Indian cuisine. Turmeric is also used as a fabric dye, especially on the robes worn by Buddhist monks.
Like all seafood, shrimp is a good source of protein as well as low in calories and saturated fat. They also contain omega-3 fatty acids, all of which spell good news for those of you watching your weight and your heart. However, the nutritional content varies greatly among the different types of shrimps available in […]
To make a good risotto, you have to first select the right type of rice. There are many excellent varieties, among which the most popular one is Arborio rice, which consists of large round grains that turn creamy when cooked. If you can find them, Carnaroli and Baldo are also excellent choices.