The name is a lie. There are no oats in these cookies. You might think there are when you taste them, but there aren't. Instead the cookies are based on the magic of quinoa flakes. They don't keep their flake form when they bake, so I guess thhey're not that magical, but they're … [Read more...] about Gluten-free, Dairy-free Oatmeal Raisin (or Chocolate Chip) Cookies
Orange, Fennel and Red Cabbage Salad
I used to hate fennel. Anise, black licorice, ouzo, pastis - I hated all of it. I especially hated it with orange. But then I realized that I liked it depending on what I ate it with, and I especially loved it roasted, when it sweetened and softened in flavour. From there I … [Read more...] about Orange, Fennel and Red Cabbage Salad
Malaysian Breakfast: Coconut Rice with Red Curry Sambal and Swiss Chard
Since realizing that green curry paste was as easy as tossing cilantro, Makrut lime leaves, onions, garlic and a few spices in a blender, I've been making a lot of green curry. But red curries were another matter. To get that red colour you'd need a LOT of red hot peppers, … [Read more...] about Malaysian Breakfast: Coconut Rice with Red Curry Sambal and Swiss Chard
Pop it Up and Throw it Down: From Supper Parties for Chili Pepper-Lovers to Montreal’s Best Peruvian Restaurants
2 questions: Why aren't pop-up supper clubs the thing to do in Montreal? And why aren't there more upscale Peruvian and Mexican places in Montreal? Yes, ceviche is everywhere, but most of the cooks dicing up tuna tartar can't even pronounce "aji amarillo" ("ah-HEE … [Read more...] about Pop it Up and Throw it Down: From Supper Parties for Chili Pepper-Lovers to Montreal’s Best Peruvian Restaurants
On Uni, Sweet Shrimp and Lake Trout Sushi
Uni is an acquired taste. I have acquired it. It wasn't hard. It's slimy, fairly bland, a little bitter (iron?), and a little sweet. I think it's the bright orange part that bothers most people. And the fact that uni is the gonads of the sea urchin. That could do it too, I … [Read more...] about On Uni, Sweet Shrimp and Lake Trout Sushi
On Reunions and Croissants
Have you ever been hit by a memory so hard it hurts? Like a wave washing from the top of your head to the bottom of your heart. There's a split second of disorientation as you're thrown off balance with a deep throb of beautiful pain. In that tiny amount of time you get to live … [Read more...] about On Reunions and Croissants
“Spicy, Citrusy Black Beans” from Simply Recipes
Rarely do I follow a recipe this perfectly, but I was bound and determined to get this one right. I think I spent about an hour and a half (of my free time, not my work time!) choosing the best black bean recipe I could find. Usually I'd just go with one of the fall-backs - rice … [Read more...] about “Spicy, Citrusy Black Beans” from Simply Recipes
Slow-Cooker Indian Lemon Chicken
When I think lemon chicken, I think plain chicken breast, grilled, with too much acid squeezed over it. Then I think cornstarch-thickened sweet gloopy Chinese sauce with a tiny bit of soy and lots of MSG on deep-fried or shallow-fried chunks of whatever piece of chicken was the … [Read more...] about Slow-Cooker Indian Lemon Chicken
Chicken and Vegetable Soup with Stock from the Montreal Gazette
The Montreal Gazette featured an article on how to make stock a few weeks ago just as I was buying a whole chicken and a bunch of legs. Perfect. Chicken soup stock. I used the roasted vegetable recipe at the end, but browned my chicken bones along with it as it said to do in … [Read more...] about Chicken and Vegetable Soup with Stock from the Montreal Gazette
Last chance to win 2 tickets to a molecular gastronomy presentation with Hervé This and Maxime Bilet
CONTEST NOW CLOSED Today's the last day to get your free tickets ($20 value) to hear and see Hervé This, Maxime Bilet and Joe Schwarcz talk up molecular gastronomy at McGill's Food Science 25th Anniversary Symposium at the MacDonald campus. Sound dry? It's not. We're talking … [Read more...] about Last chance to win 2 tickets to a molecular gastronomy presentation with Hervé This and Maxime Bilet