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Month: July 2010
Colourful and Savoury Chives
The chive is a bulbous plant that belongs to the Alliaceae family, along with onions, leeks, garlic and shallots. The exact origin of this aromatic herb remains unknown.
Happy birthday Peru!
Today, July 28, Peru celebrates its national independence day. To honour this joyous occasion, I invite you to prepare a Peruvian speciality: Ceviche. Cooling down with a “Ceviche” Originally published in the Journal de Montréal on May 25, 2007.
Making the most of local corn
Whether it goes by the name of «Indian corn» (a term used solely in Quebec) or «maize» (a term derived from the Caribbean mahis meaning «source of life»), fresh ears of corn are a real summertime treat.
Basil, a royal herb
Basil gets its name from the Latin word “Basilicum” and from the Greek term “Basilikos”, both of which mean “royal”. It’s certainly a fitting term, since this culinary herb demands royal treatment for its proper cultivation.
Tartare, an uncooked “steak”
Originally published in the Journal de Montréal on July 19, 2008. If you are like me and don’t like to spend too much time cooking on those hot summer days, then a steak tartare is a good option. This dish is in fact very quick and easy to make, and the best part is that […]
Sweet peppers, the champions of vitamin A and C
Originally published in the Journal de Montréal on September 6, 2008. Native to South America, where people have cultivated it for at least 7,000 years, the sweet pepper belongs to a large family that includes among others, aubergines, potatoes and tomatoes. When Christopher Columbus discovered small red berries during his first voyage, he mistook them […]
Dill-icious leaves and seeds
Dill, which is very popular in Eastern Europe, Russia and Scandinavia, produces leaves and seeds that are used as seasoning – not only in meats, fish and sauces but also in marinades, liqueurs and jams.
«Healthy-satays» plus the goodness of peanuts
Originally published in the Journal de Montréal on June 30, 2007. The peanut, which is often mistaken for a nut, is actually a legume. It is an excellent source of proteins and “good fats” that are so essential for our health.
Hats off to Spain
In honour of today’s victory at the Soccer World Cup, why not try a classic Spanish dish? A quick «paella» Originally published in the Journal de Montréal on August 4, 2007. This world famous Spanish dish derives its name from the Catalan word ‘paella’, which stands for an iron-based cooking pan with two handles.
Curly Parsley, Flat Parsley
Originating in the Mediterranean region of Europe, parsley has been consumed for at least 5,000 years. It was introduced in America by the first European colonists and quickly spread far and wide.
A quesadilla to please the young and the old!
Originally published in the Journal de Montréal on June 9, 2007. Whether they are served as a snack, a main course or at a buffet, «quesadillas» are always a runaway hit with kids of all ages.
Poutine, our national symbol?
Maybe you missed the big news, but voters from across Canada selected poutine as our national dish. Check this out on the Globe and Mail‘s website and don’t forget to try our own sophisticated version of the famous dish. Try our recipe for Chic Poutine
