Month: April 2010

Different types of rice

April 29, 2010 No Comments

Originally published in the Journal de Montréal on April 12, 2008. Nowadays, we can find many varieties of rice on the grocery shelves: long-grain, short-grain, sticky, fragrant, white, brown, parboiled, seasoned, etc. But do they all have the same nutritional value?

Running on Omega-3

April 26, 2010 No Comments

Originally published in the Journal de Montréal on February 24, 2007. The health benefits of omega-3 fatty acids are now widely acknowledged.

pasta-pates

Pasta, origin unknown…

April 24, 2010 No Comments

The origin of pasta is a matter of speculation, with many countries, including China and Italy staking their claim. According to a pretty well-known and controversial legend, pasta was introduced in Italy at the end of the 13th century by Marco Polo, upon his return from China. However, noodles made from buckwheat, rice and soya […]

Oven “fried” Fish and Chips!

April 19, 2010 No Comments

Originally published in the Journal de Montréal on March 24, 2007. «Fish and chips» is a very popular meal in all English speaking countries, and most particularly in the United Kingdom. Whether in the form of a ‘take-away’ or eaten there and then, the British are so crazy about it that each year, they consume […]

citron lemon

Lemon and Lime for Juice, Zest and More

April 17, 2010 No Comments

Originating in Asia, most likely in the East Himalayan region, the lemon and its cousin the lime were probably introduced in America by Christopher Columbus. We believe that it was in 1493, during his second voyage, when he set up his first permanent establishment on the Island of Hispaniola (now called Haiti and Dominican Republic). […]

Halal food

April 15, 2010 1 Comment

Originally published in the Journal de Montréal on April 26, 2008. The word halal, meaning “permissible”, is used to describe foods that Muslims are allowed to consume, as per Islamic law. For meat to qualify as halal, it must respect the animal breeding and processing conditions prescribed by Islam.

A stew named Ratatouille

April 10, 2010 No Comments

Originally published in the Journal de Montréal on April 10, 2010. Ratatouille is a combination of zucchini, sweet peppers, aubergines (eggplants), tomatoes and onions all finely diced and simmered in olive oil. According to the dictionary, the word ‘ratatouille’ was first coined in 1778 from the French verb touiller, which mean to stir or to […]

Fruits and veggies in the news

April 8, 2010 No Comments

When it comes to cancer prevention, a newly released study shows that the benefits of fruits and vegetable consumption may not be as strong as previously believed. Should we then eat less? Not at all, say many experts, who are pointing out that this study did not measure the effect of some specific groups, such […]

Get ahold of some guinea hen

April 8, 2010 No Comments

Originally published in the Journal de Montréal on March 1, 2008. It was the Portuguese who brought back the guinea hen back from Africa. It is known as “pintada” in Portuguese, meaning “painted”. As a matter of fact, the bird has white spots that look as if they have been painted onto its dark grey […]

Adding dried fruits to your menu

April 6, 2010 No Comments

Originally published in the Journal de Montréal on April 4, 2009. Dehydration is one of the oldest food preservation techniques. Once our ancestors observed that fruits left hanging on the branches remained edible, they started to deliberately dry fruits in the sun. This was done in order to preserve them for the winter.

Milk and its various avatars

April 3, 2010 1 Comment

Originally published in the Journal de Montréal on April 3, 2010. For over 7,000 years now, humans have been consuming the milk of certain mammals – cows, sheep, goats, camels, etc. But since milk turns sour when it is left standing, it was only consumed in a processed form, like butter, cheese and yogurt.

Looking for ideas for Easter lunch?

April 1, 2010 No Comments

This column aims at suggesting tasty, simple and quick dishes for the whole week, and these dishes are based the seasonal availability of fresh ingredients and the specials advertised in the flyers of the main food retailers.

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