Nordic as in the shrimp, not as in the flavours of the recipe. There's no sour cream or dill involved, thank goodness. Just lots of tomatoes, peppers, celery and onions with salty capers, bright lemon peel, warming cloves and calming thyme. There's also eggplant to give it a lot … [Read more...] about Nordic Shrimp Creole adapted from the New York Times Cookbook
Lemon Risotto with Zucchini and Parsley
How did spring pass into summer without me making a single risotto? It's the ultimate spring comfort food and so perfect with seasonal asparagus and mushrooms. Every magazine and blog worth its salt seems to have featured it, except me. I use Hawaiian pink salt for goodness sake. … [Read more...] about Lemon Risotto with Zucchini and Parsley
Sweet Cherry Jam and Pitting 12 lbs of Cherries
12 lbs is a lot. It makes a lot of jam, but it also makes for black fingers. For 4 days I looked like a hardcore gardener. No one would have believed I can't even keep basil alive, or that parsely wilts at my gaze, and my poor, poor strawberry plant never stood a chance. But I'm … [Read more...] about Sweet Cherry Jam and Pitting 12 lbs of Cherries
Augusto Al Gusto: Rotisserie Chicken or Peruvian Pollo alla Brasa in Verdun
I only ate one thing at Augusto al Gusto and I'm ashamed of it and how good it was and how much I don't regret it. I've lived in Montreal for 4 years and this was the first time I ordered takeout to eat at home. Sure, I've ordered takeout to eat on the go when I'm out and didn't … [Read more...] about Augusto Al Gusto: Rotisserie Chicken or Peruvian Pollo alla Brasa in Verdun
DIY-Buddha Bowl and Thoughts on Vegetarian Cookbooks
I was speaking with a friend about writing cookbooks a few weeks ago. Because of my healthy eating mentality, I read a lot of vegetarian restaurant cookbooks looking for a balance between gourmet and budget-friendly recipes that taste good and don't take a year to make (unlike … [Read more...] about DIY-Buddha Bowl and Thoughts on Vegetarian Cookbooks
Tomato, Orange Pepper, Mango and Avocado Salad with Smoked Chipotle Aioli
And the aioli is back, doing double-duty as a salad dressing, as I suggested in my last sustainable Nordic shrimp post. Okay, after my rant about local and sustainable fish here I go being a hypocrite and writing a recipe with avocado and mango. Last I checked there weren't too … [Read more...] about Tomato, Orange Pepper, Mango and Avocado Salad with Smoked Chipotle Aioli
Sustainable Nordic Shrimp with Mandarin Powder and Smoked Chili Aioli
You shouldn't be intimidated by things with names like "mandarin powder" and "aioli." The former is nothing but orange zest and sugar and the latter basically a mayonnaise that's traditionally made with garlic and without eggs, but now is commonly used to refer to any flavoured … [Read more...] about Sustainable Nordic Shrimp with Mandarin Powder and Smoked Chili Aioli
The Satay Siblings and the Power of Alliteration
This will be more than a language lesson, don't worry. The day I enter a classroom in pinstripes and a pencil skirt and start talking about literary devices will be a cold day in Hell. But... ...I am going to ask upfront why two Singaporean/Montrealais brothers wouldn't use a … [Read more...] about The Satay Siblings and the Power of Alliteration
The Best Tex-Mex in Montreal at Cafe Cantina Tacqueria
There's something about scorching temperatures that makes people crave Mexican food. Maybe because the hotter it gets, the more you need to sweat to cool down. And that means chili peppers, since any form of cardio is probably counter-productive. I mean, you don't see a lot of … [Read more...] about The Best Tex-Mex in Montreal at Cafe Cantina Tacqueria
Chickpea Tarts with Sous Vide Caramelized Onions and Fresh Peppers
I'm more than a little addicted to caramelized onions - the way long strips relax into sweet softness, with just a little bit of butteriness and none of the butter. Optional balsamic vinegar, brown sugar, or maple syrup. Basically I could a pound of onions this way. Probably not … [Read more...] about Chickpea Tarts with Sous Vide Caramelized Onions and Fresh Peppers