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Month: May 2010
Simply super Swedish salmon
Swedish cuisine is simple and healthy. It is the Swedes who invented the “smörgåsbord”, that famous buffet of hot and cold dishes that are laid out on a large table, ideal for feeding visitors at the end of a long journey.
Sage, the herb that heals
According to a tradition that we started a few years ago, this column will track the early fruits and vegetables in the marketplace this summer, and will also suggest recipes that highlight our fresh, local products. This year I would also like to invite you to cook more often with fresh aromatic herbs. To inaugurate […]
Long Live rhubarb!
I am going to start a new tradition with this column. From now on, I will try and concentrate on all things ‘local’. Each week, we’ll talk about early fruits and vegetables in the marketplace, and also suggest recipes that include them.
“Shish taouk” for barbecue lovers
As the barbecue season has begun, I’d like to recommend chicken and vegetable kebabs that are eaten throughout the Middle East. «Shish taouk» is derived from the Turkish term «shish» signifying skewer and «taouk» signifying chicken.
Lemon Grass, Aroma on a Stem
This plant, native to tropical Asia is cultivated for its aromatic stems and leaves. Its medicinal and cosmetic properties have been known since the civilizations of ancient Egypt, ancient Greece and the Roman Empire. An absolute must in Thai and Vietnamese cuisines, it lends a pleasant fragrance to soups, curry dishes and sauces, giving them […]
Making the most of locally grown vegetables
Originally published in the Journal de Montréal on May 19, 2007. Summer is fast approaching and the first lot of locally produced vegetables have started appearing on the shelves. So this is the ideal time to buy fresh produce, even from the supermarkets, where asparagus and fiddleheads are on offer this week.
Get your fill of local asparagus
Tender, fresh and delicately tasty, asparagus from Quebec are finally back! They can be easily identified by the “Aliments Québec” logo printed either on a yellow elastic band or on the producers’ label, which is a sign of unparalleled freshness and nutritional value.
Trendy Turmeric
Turmeric is a bright yellow spice made from grinding rhizomes (underground stems) of a plant belonging to the ginger family. It is one of the key ingredients in curry, a mixture of spices that’s so popular in Indian cuisine. Turmeric is also used as a fabric dye, especially on the robes worn by Buddhist monks.
Cardamom, spice in a pod
Cardamom is a very popular spice that is used in Indian and Southeast Asian cuisine, both in sweet as well as in savoury dishes. It is one of the basic ingredients of garam masala.
Northern shrimp: a Canadian delicacy
Like all seafood, shrimp is a good source of protein as well as low in calories and saturated fat. They also contain omega-3 fatty acids, all of which spell good news for those of you watching your weight and your heart. However, the nutritional content varies greatly among the different types of shrimps available in […]
The Secrets to a Good Risotto
To make a good risotto, you have to first select the right type of rice. There are many excellent varieties, among which the most popular one is Arborio rice, which consists of large round grains that turn creamy when cooked. If you can find them, Carnaroli and Baldo are also excellent choices.
Workers’ Day
Originally published in the Journal de Montréal on May 1, 2010. In many countries, May 1 is celebrated as International Workers’ Day (or May Day), whereas in North America, we celebrate the first Monday in September as Labour Day.
