There are a lot of books written about cravings - how you need to re-press them, not give in, or maybe they're an indication of an underlying problem. But when you're craving sweet, you're craving sweet, and weak humans that we are, sometimes it's best to give in and be satiated. … [Read more...] about Honey Almond Squares
La Fourchette d’Or et la Cie: Cuisine Antillo-Francaise in Montreal
Cuisine from the Antilles Islands in the Caribbean could mean anything from Jamaican jerk chicken to Cubano roasted pork and swiss cheese sandwiches, but French-Caribbean means something a little different, so when a new restaurant with a gorgeous terrasse opened on Parc just … [Read more...] about La Fourchette d’Or et la Cie: Cuisine Antillo-Francaise in Montreal
Interview with Vendors at the Mile End Farmers’ Market
This week on CKUT 90.3FM I head to the Mile End Organic Farmer's Market to interview some of the vendors that bring a little sunshine to the weekly routines of Plateau residents. From breads to fruit to paddypan squash to klezmer music, the market is a bi-weekly feast for the … [Read more...] about Interview with Vendors at the Mile End Farmers’ Market
Le Cep d’Argent Winery: Oeno-Tourism and the Quebec Wine Trail
Last week I was invited to Le Cep d'Argent Winery in Quebec's Eastern Townships for a tour and tasting. In the radio piece below, I speak with winery representatives about the wine-making process, the magic of Magog's micro-climate, the increase in local wine popularity and … [Read more...] about Le Cep d’Argent Winery: Oeno-Tourism and the Quebec Wine Trail
Hot Yellow Chili Paste
This can be made with any chili, but the yellow chilies in the Lufa Farm boxes are perfect for a hot sauce since they're less biter than a green jalapeno and have more flavour than heat. All you need are 1 or 2 chili peppers, some salt, and a squeeze of lime juice or lemon juice … [Read more...] about Hot Yellow Chili Paste
Tacu tacu
Well I thought I really messed this one up...but it turns out it was supposed to be a quasi-messy disaster! Whoo! This is supposed to be a pancake of leftover rice and lentils, combined with fat (usually pork butt, like in refried beans), and a handful of spices (again, similar … [Read more...] about Tacu tacu
The Demise of My Worms
Well, it's official. I killed my worms. Well, they weren't dead, and there's something to be said for that, I guess. I tried - I really did - to keep them alive, happy, and full - but to no avail. All motherly instinct jokes aside, I really do feel like a failure. I mean, come … [Read more...] about The Demise of My Worms
Onion Salsa Criollo
Onion salsa is traditionally served with Peruvian tamales, but it's great in roasted vegetable or meat pitas or sandwiches. If you threw in some diced tomatoes you'd have a tomato pico de gallo or tomato salsa fresca. It's a great way to use one of the hot yellow chili peppers in … [Read more...] about Onion Salsa Criollo
Onion Salsa Criollo for Peruvian Tamalitos
I made more tamales but I made 3 big changes: 1. I used parchment paper since I only have one banana leaf in which to boil tamales.. The onion salsa criolla is on the right and the tamale is on the bottom of the photo, wrapped in parchment paper to the best of my abilities … [Read more...] about Onion Salsa Criollo for Peruvian Tamalitos
Peruvian Nordic Shrimp “Causa” with Aji Amarillo Chili Paste
You don't need to find amarillo chili peppers for this recipe. Any long, red or orange chili pepper will work, but there are, conveniently, a few appropriate long, skinny spicy peppers in the Lufa Farms basket this week. Common substitutes for amarillos are serrano or habanero … [Read more...] about Peruvian Nordic Shrimp “Causa” with Aji Amarillo Chili Paste