There's something primal about biting into a roasted piece of meat. There's the exterior bark that's a little charred and caramelized. that bark protects the interior meat that's tender and juicy after basting in the fat from the skin for hours. It's called the Maillard reaction … [Read more...] about Oven-Roasted Lamb Shawarma, and Why I Didn’t Use the Slow-Cooker
Three Montreal Mini-Reviews: Sumac, Shinji and Renard Artisan Bistro
Here are two new Montreal restaurants and one oldie but a goodie. Sumac Sumac is the new hip kid on the St-Henri block (at least until the new Satay Brothers opens, at which time they'll probably share the "affordable gourmet" block party ribbon). It does Middle Eastern with … [Read more...] about Three Montreal Mini-Reviews: Sumac, Shinji and Renard Artisan Bistro
Deep-Fried Fruitcake in Montreal and Where to Get This Booze- and Maple Syrup-Soaked Treat
My article on Ken's Fruitcake came out today on UrbanExpressions.ca. In it I break down the fruitcake stereotypes and introduce the idea of deep-fried fruitcake to the world. Well, really, Ken did that and I just wrote about it. Thanks, Ken. … [Read more...] about Deep-Fried Fruitcake in Montreal and Where to Get This Booze- and Maple Syrup-Soaked Treat
My Interview with Chef Normand Laprise of Restaurant Toqué!
My interview with Chef Normand Laprise came out on Urban Expressions today. Here's the link. We talk about what eating local really means, how Montreal stacks up in the restaurant world and how he cooks his duck breast. Also, his wedding dinner courtesy of Martin … [Read more...] about My Interview with Chef Normand Laprise of Restaurant Toqué!
Montreal This Week: Cocktails, New Restaurants and Counting Down Until New Years
It's a fine week to be a cocktail lover in Montreal. Tonight, Monday, Dec.15th, is the annual Made With Love cocktail competition. 19 of the city's top bartenders and mixologists are going to strut their stuff at the SAT from 6pm-10pm. They're given a short list of alcohols to … [Read more...] about Montreal This Week: Cocktails, New Restaurants and Counting Down Until New Years
Wok-Fired Bok Choy with Peanut Sauce
I waited about a month before pulling this last pak choy (like bok choy) from my garden. It's a little like kale in that it's hardy and can handle the first frosts. Mostly I wanted to keep something green growing, in an effort to fend off winter, which would inevitably fail. I … [Read more...] about Wok-Fired Bok Choy with Peanut Sauce
Guest Post: Ruby Grapefruit and Crystallized Ginger Marmalade
Today I'm featuring a guest post by fellow Montreal blogger Hilary Morden. The great news is that her photos are tons better than mine! So for more, check out her site, Cocoabeanthevegetable.com. She's big into sweets but also big into balancing the sugar frenzy with healthy, … [Read more...] about Guest Post: Ruby Grapefruit and Crystallized Ginger Marmalade
Ethiopian Misr Wot: Lentils with Spiced Butter
Have you ever infused butter before? I'm not talking a simple herb or spice. I'm talking a good 10 or so simmered to curry-like perfect. Then skimmed and sieved and used sparingly because it's precious. Because when you're cooking bland lentils, you need something to make … [Read more...] about Ethiopian Misr Wot: Lentils with Spiced Butter
Whole Roasted Pumpkin with Brown Rice, Barberries, Cranberries and Sorrel
I was inspired to roast a whole stuffed pumpkin while at an orphan Thanksgiving. All us food- and circus-lovers (longer story) without family in Montreal came together for a potluck on a day meant for being with people you love. I knew a grand total of two people at the potluck … [Read more...] about Whole Roasted Pumpkin with Brown Rice, Barberries, Cranberries and Sorrel
The Best Wines of the Season
I written about wine lately, but it's time that changed. I've attended wine salons, drank glasses of exquisite offerings at restaurants and occasionally splurged at the SAQ, though I can't go back to my neighbourhood one any time soon. This has nothing to do with kissing and … [Read more...] about The Best Wines of the Season