This Thursday at 7pm I'll be part of a panel of invited guests for a moderated open discussion about getting creative in the kitchen despite food sensitivities. I'll be joined by chef extraordinaire, Aaron Langille, of Cafe Sardine and raw food goddess, Ildiko Brunner, of Raw in … [Read more...] about University of the Streets Cafe this Thursday: Creativity in the Kitchen – How do we share the table with food intolerances?
Thai Green Curry Eggplant
I was speaking with someone a few weeks ago about how ridiculous it is to buy curry pastes. I remember when I first got into Thai cooking how impossible it seemed to make your own curry paste. There were so many ingredients and so much oil and it seemed so complicated. And then … [Read more...] about Thai Green Curry Eggplant
Leek Galette with Parsley, Lemon and Toasted Pine Nut Puree
This is my first recipe for Cuisine Soleil, a Quebec gluten-free flour company. Check out this recipe on their website as well as lots more gluten-free ideas. And if you came to my website via theirs, here are the promised photos of making this savoury tart: … [Read more...] about Leek Galette with Parsley, Lemon and Toasted Pine Nut Puree
“Plenty” of Mistakes: Rice, Radish and Avocado Salad with Lemon-Cumin Vinaigrette
Well oops. I tried this beautiful salad from Yotam Ottlenghi's Plenty: Vibrant Recipes from London's Ottolenghi last week and instead of following the directions I royally butchered it. And it's vegetarian, which makes the "butchering" that much worse. Stuff I did wrong: I … [Read more...] about “Plenty” of Mistakes: Rice, Radish and Avocado Salad with Lemon-Cumin Vinaigrette
Top 5 Wine Picks from the Salon des Vins d’Importation Privée
These are all private import wines, so you'll need to find them in restaurants or scribble down the names and hope some day they come to you or you go to them. But, they're worth it. Scribe Winery - Sonoma, California, USA These winemakers are young, passionate about wine and … [Read more...] about Top 5 Wine Picks from the Salon des Vins d’Importation Privée
Anise Biscotti with Chickpea Flour
I'm not sold on these...I was hoping the nut flavour of the chickpea flour would work with with biscotti, which are often made with almonds, hazelnuts or other toasted savoury options. And I was hoping the anise flavour would work with fennel seeds. I was wrong on both … [Read more...] about Anise Biscotti with Chickpea Flour
Top 5 Affordable Boozy Selections from the Salon des Vins d’Importation Privée and La Grande Dégustation: Sake, rum, porto and fruit wine
1. Field Berry (Strawberry and Raspberry) Aperitif Fruit Wine from Vignoble d'Oka, QC ($19.95 at the SAQ) This is a new Quebec winery doing a lot of things right, from using as few fungicides as possible (much less than apple trees, even "organic" fungicides. though it IS … [Read more...] about Top 5 Affordable Boozy Selections from the Salon des Vins d’Importation Privée and La Grande Dégustation: Sake, rum, porto and fruit wine
Gluten-free Dairy-Free Vanilla Bean Jelly Roll Cake with Maple Marshmallow Frosting
Every now and then life needs a little whimsy, and nothing does it for me better than over-the-top cakes. Now, I can't actually eat of the incredible concoctions on my favourite eye-candy blog, Sprinkle Bakes, but I sure am good at adapting the recipes for when I want a sugar … [Read more...] about Gluten-free Dairy-Free Vanilla Bean Jelly Roll Cake with Maple Marshmallow Frosting
Raza Rocks: Last Chance to Check Out Taste MTL
There are only a few more days to take advantage of affordable prix fixe menus as some of the city's best restaurants as part of Taste MTL. At nuevo-latino (and BYOB) restaurant, Raza, Chef Mario Navarrete Jr.'s four-course $39 offering combining Peruvian, Cuban, and modernist … [Read more...] about Raza Rocks: Last Chance to Check Out Taste MTL
Is There Such a Thing as Too Many Whole Yellow Peas?
The answer is clearly "yes," unfortunately. But one more recipe for the local legume won't kill you. And this one doesn't have anything funny in it like mango powder. The best part? Garlic slices that turn sweet in the broth. You can slow-cook or oven-bake this dish. And though I … [Read more...] about Is There Such a Thing as Too Many Whole Yellow Peas?