A few weeks ago I discovered a new restaurant on avenue du Parc. That in itself is exciting since recently it's more likely to see a restaurant closing than opening in the construction0heavy area. But with construction stopped for the holiday season (to encourage business in the … [Read more...] about Tachido
Barley Jambalaya or Middle Eastern Kisir
These are two very different dishes - jambalaya and kisir. One is a Cajun specialty that usually involves chorizo sausage, shrimp, chicken, green peppers, spices, and rice while the other involves bulgur, no meat, pomegranate molasses, pomegranate seeds, and mint. Skip the meat … [Read more...] about Barley Jambalaya or Middle Eastern Kisir
Instead of “Normal People” Room Decorations, I Have Pickles and Jam…
Most people have framed pictures, posters, other traditional kinds of wall hangings in their room. I believe in art as much as the next person, don't get me wrong, but my walls aren't exactly covered in impressionist prints. I love colour and eye candy, but at heart I'm a very … [Read more...] about Instead of “Normal People” Room Decorations, I Have Pickles and Jam…
Restaurant Le St-Urbain and Why I Don’t Smoke
Restaurant Le St-Urbain 96 rue Fleury West Ahuntsic, Montreal French There are many reasons I don't smoke, but I was reminded of one of the biggest today at Le St-Urbain, Ahuntsic's best fine dining destination. I sit down next to a table of 4 men and 2 women finishing up their … [Read more...] about Restaurant Le St-Urbain and Why I Don’t Smoke
Two-Potato Vindaloo from “Plenty”
Normally I wouldn't turn to a general vegetable cookbook for an Indian potato recipe, but this one, "Plenty", from UK chef and newspaper columnist Yotam Ottolenghi has it all. More important, however, is what it doesn't have: No bought pre-ground spice blends or pastes! The … [Read more...] about Two-Potato Vindaloo from “Plenty”
How to Roast a Squash
1. Wash it. 2. Slice it in half lengthwise. 3. Scoop out the seeds and the slimey bits 4. Place it cut-side-down on a baking sheet or casserole. 5. Place in preheated 350 degree oven for about 30 minutes. The bigger the squash, the more time it requires. Up to 45 max. You can … [Read more...] about How to Roast a Squash
Barley-Pomegranate Salad
Its pomegranate season! No, not here, unfortunately. But in pomegranate-growing regions of the world it's pomegranate season. Which means that you can find both ridiculously over-sized spheres and almost sanely-sized organic versions of the explosive fruit all over Montreal. … [Read more...] about Barley-Pomegranate Salad
Beet, Carrot, and Apple Slaw
Generally, when I have a whole bunch of vegetables in my fridge and I don't feel like turning on the oven or getting out the cutting board, I ask myself, "How much of this can go in the food processor?" If the answer is "lots," I say, "Great!" and start shredding. No need to … [Read more...] about Beet, Carrot, and Apple Slaw
Don’t Cook That Pepper!
Did you see that green/red pepper in the Lufa Farms Fresh Basket this week? The short, sort of stunted-looking one? It's not stunted. It's just as it should be. All that big pepper taste compressed into one little pepper. I bit into it like an apple and it crunched. It crunched, … [Read more...] about Don’t Cook That Pepper!
How Not to Roast a Turnip, and Other Stories…
So those gorgeous black beets that came in the Lufa Farms Fresh Basket this week...are not beets. To my dismay, they're turnips, which I only discovered after an hour and 20 minutes of roasting... I don't think I should feel incredibly stupid because most people with a vegetable … [Read more...] about How Not to Roast a Turnip, and Other Stories…