Month: October 2010
November is the month of osteoporosis, a disease that is characterized by a weakening of bones that leads to fractures, especially in the hip, vertebral column and the wrist. In most cases, bones become fragile due to a lack of calcium, phosphorous and other minerals.
“Nuts” such as almonds, hazelnuts, cashew nuts, walnuts and pistachios, should actually be termed “dried fruits” as they are seeds removed from the fruit. They should be consumed as often as possible, because they contain essential fats that are so beneficial to our health.
Cumin probably originated in the Nile valley or in Asia Minor, because its use in Egypt can be traced back to at least 5,000 years ago. In fact, cumin seeds were found in many Pharaoh’s tombs. The Bible speaks about the use of these seeds as tithes in Palestinian temples.
Often referred to as the poor man’s asparagus because of its mild flavour, the leek belongs to the same family as onion and garlic. It has been around for a very long time and it’s a known fact that it was the favourite vegetable of Roman Emperor Nero, who used to eat leeks regularly to […]
A few days ago I got the following message from Doug T., of Ottawa. Hopefully it will inspire you to do the same with your friends: Hi SOS Cuisine, I saw Cinzia’s appearance at Kampaï last week and thought I should take the time to congratulate you on this AMAZING site! I have been a […]
Celery leaves, broccoli stalks, carrot peels… we are not talking about dead leaves that are raked up in autumn but rather food waste that normally and thoughtlessly end up in the garbage or green bin instead of on your plate, after the vegetables are prepared.
The medicinal properties of apples have long been recognized, so much so that according to a popular British saying, «an apple a day keeps the doctor away». As a matter of fact, researchers have managed to prove that the virtues of apple are vaster than was earlier believed.
Avocado: the fruit of a tree that is native to Central and South America. It is much appreciated for its tender buttery flesh, and it can be prepared in innumerable ways. Some people are wary of this fruit as it contains high levels of fat. However, these are primarily monounsaturated fats, which are considered to […]
Originally published in the Journal de Montréal on October 9, 2010. The ancient Greeks and Romans had a real passion for oysters. They even knew how to farm them from the embryos collected at sea. The word “oyster” derives from the Latin “ostrea”, which itself comes from the Greek “ostreon”. Today, farmed oysters account for […]
This year, I propose that you replace the traditional turkey with another bird that is very small in size and has tasty and delicate brown flesh: quail. This is a small migratory bird (about 15 cm long) that lives in the wild in Europe, Africa and Asia. It looks a lot like the partridge but […]
Originally published in the Journal de Montréal on December 9, 2006. I know that soufflés have a bad reputation because they don’t always come out successfully. The art of making good soufflés depends however only on four simple tips. Here they are:
Paprika, or ‘red pepper’ is a powdered spice, obtained from the fruit of the sweet pepper that is ripened, dried and ground. In fact this vegetable is a close relative of the red sweet pepper that we know so well, but it is a bit smaller, less fleshy and tastier.