Love pasta but can't do gluten? Or do you hate the idea of empty carbs? Or maybe you miss ramen as much as I do. Here's a solution: NuPasta. It's made with konjac, a mountain plant whose root is a bit like taro but instead of starch contains tons of fibre. Which is why each … [Read more...] about NuPasta: Low Carb and Gluten Free Konjac Pasta
Ticket Giveaway for the Expo Manger Santé et Vivre Vert, March 11-13, 2016
I'm giving away a pair of tickets for the Expo Manger Santé et Vivre Vert this Friday-Sunday at Montreal's Palais de Congrès. All you have to do to win the ticket is leave a comment on this post naming your favourite company or product that will be at the expo. The deadline is … [Read more...] about Ticket Giveaway for the Expo Manger Santé et Vivre Vert, March 11-13, 2016
Hot Ginger, Gastronomic and Essential Oils from Aliksir, and a Recipe for Gung Bao Chicken
The second product I'm testing from the upcoming Expo Manger Santé et Vivre Vert (March 11-13, 2016) is the ginger Arome de Saba, an organic gastronomic oil from Quebec company Aliksir. If you’ve never been to the expo before, it’s a weekend-long exhibition at the Palais de … [Read more...] about Hot Ginger, Gastronomic and Essential Oils from Aliksir, and a Recipe for Gung Bao Chicken
Workshop: “Kimchi, Saké and Asian Ferments,” March 14, 6-9pm in Montreal
Mark your calendar and reserve your seat, because Monday, March 14th I'll be giving an interactive workshop on kimchi, saké and Asian ferments at La Centrale Culinaire in Montreal. With help from Talk With Your Mouth Full, I'll be teaching everyone how to make Kimchi and … [Read more...] about Workshop: “Kimchi, Saké and Asian Ferments,” March 14, 6-9pm in Montreal
NOW Macadamia Nut Oil, Available at the Expo Manger Santé et Vivre Vert
I'm testing a couple of products from the upcoming Expo Manger Santé et Vivre Vert (March 11-13, 2016) and first up is a expeller-pressed macadamia nut oil from NOW. If you've never been to the expo before, it's a weekend-long exhibition at the Palais de Congrès (metro Place … [Read more...] about NOW Macadamia Nut Oil, Available at the Expo Manger Santé et Vivre Vert
Lovely Laloux: A Vegan Tasting Menu and Gluten-Free Dim Sum for Montreal en Lumière
For two days only, Laloux, the fine dining restaurant extraordinaire of chef Jonathan Lapierre-Réhayem, will be serving a $60 six-course vegan tasting menu for Montreal en Lumière. Those courses also happen to be gluten-free! As long as that tagliatelle is made of seaweed and … [Read more...] about Lovely Laloux: A Vegan Tasting Menu and Gluten-Free Dim Sum for Montreal en Lumière
Chinese Dì Sān Xiān: Sautéed Potato, Eggplant and Green Pepper
This classic Chinese comfort food dish is a study in texture. When you think potato and eggplant, you probably think mush. Think again. In this recipe, they're soft on the inside and crispy on the outside from shallow frying before hot sautéing.The flavour is mild - there's no … [Read more...] about Chinese Dì Sān Xiān: Sautéed Potato, Eggplant and Green Pepper
Shui Zu Yu: Spicy Boiled Sichuan Fish
This is a typical Sichuan dish that's quick, light and tongue-tingling. Make sure you find real Sichuan peppercorns. If your mouth doesn't go a little numb, they're not real. You want the burn, because it's not really heat, per se; it's numbing. And sometimes we all need a little … [Read more...] about Shui Zu Yu: Spicy Boiled Sichuan Fish
Where to Eat at Montreal en Lumière: The Best Dinners, Lunches, Brunches and Booze From Feb. 18-March 5, 2016
Montreal en Lumière... ...It's the most. Wonderful. Time. Of the year. No, this has nothing to do with Kylie, but I find this version a little less inappropriately Christmas-y than the Andy Williams original. What this is about is a city of great food taking a bleary … [Read more...] about Where to Eat at Montreal en Lumière: The Best Dinners, Lunches, Brunches and Booze From Feb. 18-March 5, 2016
All That Sushi: Celebrating my First Batch of Homemade Saké
When you make your first batch of saké, the obvious next step is to have a gigantic sushi party for all your friends to try the saké you made. We decided on a DIY-sushi party where everyone brought an ingredient and we rolled our own maki shaped our own nigiri and sliced our … [Read more...] about All That Sushi: Celebrating my First Batch of Homemade Saké