It’s sad that most people probably don't think potatoes have a natural flavour besides maybe "starchy", and that’s hardly a flavour. That most recipes call for them to be coated in a large amount of some kind of fat to make them worth eating is not okay to me. There's nothing … [Read more...] about Mayo-Free Potato Salad
Salads
More About Montreal…and Potatoes
I was biking on the Maisonneuve bike path a few weeks ago and I saw a homeless man standing on the side of the road pointing at the ground ahead of me. Oh, he’s warning me about a pothole! I thought. How friendly and helpful! Now that’s something special about this city – the … [Read more...] about More About Montreal…and Potatoes
In the Shape of Violins: Sautéd Fiddleheads
When I first heard the translation for fiddleheads it didn't click. Tetes de Violons - "heads of violins". To me a fiddle has never meant a violin. One plays Bach and the other plays gigs and reels. But when it comes to the dirty, toxin-bearing vegetable, it's all the same. You … [Read more...] about In the Shape of Violins: Sautéd Fiddleheads
Lufa Farms First Basket: Fresh Cherry Tomato Salsa with Green Pepper, Cilantro, and Lime
I couldn't bear to cook these beautiful cherry tomatoes. So I gave myself two options: Gazpacho or salsa. Salsa won. Really gazpacho and salsa are almost the same thing (more or minus lime juice, different kinds of vinegars, or tomato juice). But most importantly, for gazpacho I … [Read more...] about Lufa Farms First Basket: Fresh Cherry Tomato Salsa with Green Pepper, Cilantro, and Lime
Organic Greens Salad with Strawberry Balsamic Vinaigrette and Roasted Green Beans
All you need for this is some 18-year aged balsamic vinegar from Arizona and some citrus oil... No, don't worry. That's not mandatory. It just turns out that there are some amazing balsamic vinegars being made on this side of the ocean...in a desert. You could also take a pretty … [Read more...] about Organic Greens Salad with Strawberry Balsamic Vinaigrette and Roasted Green Beans
Thick-Crust Pepperoni and Cheese Pizza for Meat-Lovers and Cheese-Lovers
I went home to Newfoundland for a weekend and cooked a lot, because that's what I do - cook a lot, not go home a lot. I always try to cater meals to my lactose-intolerant, gluten-free, refined-sugar-free mother, but also things that my dad will enjoy, things with milk and butter … [Read more...] about Thick-Crust Pepperoni and Cheese Pizza for Meat-Lovers and Cheese-Lovers
Salad! Finally! (With Persimmon and Pear White Balsamic Vinaigrette)
You must think all I eat are pickles and jam with the occasional chestnut thrown in for good measure (it is historically the poor person's protein, and that's what most people think of as "lentils" today, and I eat a fair bit of those too...), but no, I eat a well-balanced diet. … [Read more...] about Salad! Finally! (With Persimmon and Pear White Balsamic Vinaigrette)
Balance and Seaweed Salad
I ate this over the course of three days and not on one day did I remember to take a picture. Well, the seaweed is long, wide, flat, green and slimy -- kind of like "not my tagliatelle noodles" pictured above -- except my green guy looked like a forest and weren't so perfect. … [Read more...] about Balance and Seaweed Salad
What I Didn’t Know About Tomatillos: Balsamic Braised Fennel Salad
So I said last post that I didn't know if my tomatillos were the best ever because I hadn't had a lot of other tomatillos, but if these aren't the best I don't know how I'll react to even better ones. When I made the grilled salsa I figured there was soemthing special about the … [Read more...] about What I Didn’t Know About Tomatillos: Balsamic Braised Fennel Salad
From Montreal With Love: Duck Confit, Part 3
Duck Confit on Salad with Thyme-Roasted Celeriac Ingredients: 8 duck legs 1 kg fat 1/3 cup kosher salt 1 tablespoon black peppercorns 2 bay leaves, crushed 4 cloves of garlic, finely chopped Sprigs of fresh thyme It's true, it took me weeks of planning to find a large quantity … [Read more...] about From Montreal With Love: Duck Confit, Part 3