You're in a restaurant, out for a special dinner, and you decide you want fish. Staring at the menu you have your choice of shrimp, samon, Chilean seabass ("bar du chili" en francais), or whole red snapper ("vivaneau"). The mango and pineapple salsa sounds good with the salmon, … [Read more...] about One Fish, Two Fish: Montreal Sustainable Seafood
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Seared Scallops with Carrot Purée and Orange-Butter Sauce: roasted pecans and pan-fried potatoes
It's easy to get into ruts, especially with vegetables. You can spend all day thinking about the best way to cook meat and then toss some carrots in a pot to boil away their beta-carotene as an after-thought. I don't even add salt and pepper, and I don't even cut them precisely. … [Read more...] about Seared Scallops with Carrot Purée and Orange-Butter Sauce: roasted pecans and pan-fried potatoes