all the recipes
4 STRAWBERRY RECIPES, all starting with the same initial base of strawberries mixed with sugar and lemon wedges that you let rest for 18-24 hours … A transformation occurs and then you end up with a mixture of half solids and half liquid. Then everything is divided into 4 equal amounts of solids and 4 equal amounts of liquid...
Is it really SPRING season, with a maximum high of 12°C in the daytime and 3°C at night ?! I don’t know what the weather is like where you live but here the spring has turned back into winter once again ! Temperatures have dropped 10-15°C in 1 week and won’t be going much higher for the next few weeks. So it’s...
“PASTA E FAGIOLE” or as I prefer to call it, simply and modestly, PASTA & BEANS SOUP . . . because everything is translatable (or almost) and saying it in Italian doesn’t make it any fancier nor more authentic ! This is one comfort dish that my friend Tony (now living in New York but initially from Montreal and who...
What can you do with the rest of your chocolate easter eggs (if they’re candy-coated) or extra m&m’s (if you have some lying around) and egg whites (if you have some of those too, as I always do) ? Well, you can make COLORFUL & SPECKLED CHOCOLATE EGG MERINGUES that look like SEAGULL EGGS !!! The idea came to me...
“Oh Danny Boy, the pipes, the pipes are calling …” okay, I’m not Irish, but it is Saint Patrick’s day soon ! And nor is Daniel Gritzer (a chef and the culinary director of the serious eats website) who published this recipe. But when I discovered his version of this irish stew (published on January 7, my birthday)...
ASPARAGUS are like OYSTERS, they’re better whole or as plain and as simple and transformed as little as possible ... BUT if your asparagus stalks are larger and less tender than the thinner and younger stalks, then you need to play around and try something new. In this case it’s OKAY to slice them into thin strips. People say...
2’s & ½’s . . . 2 cups, ½ cup, 2 tbsp, ½ tbsp, 2 tsp, ½ tsp . . . do you get it now ?! Don’t ask me why I got stuck on the numbers 2 and ½ in the measurements but this is what happens when you feel like making a “yeasted” cake instead of using baking powder or...
6 EGGS = 6 EGG YOLKS + 6 EGG WHITES = 6 PUDDINGS + 24 MERINGUES ! I recently showed you what to do with your leftover chocolate easter eggs by making large colorful meringues with them. Now I’m showing you how to make 2 easy desserts, but not using leftovers this time or to put it simply, by not having any leftover egg yolks nor egg...
If you’re going to be celebrating something special, you better have a big fat greek pita pie to share with everyone ! As many have heard, a serious and massive refugee situation is going on in Greece. Despite the difficulties that the Greek citizens have been going through these past several years, not to mention the horrible...
What do you mean by : “WHY AM I BOTHERING YOU AGAIN THIS WEEK” ??? & WHY, WY, Y are we THROWING AWAY our VEGETABLE PEELINGS and SKINS ?!? … because we are wasteful & dumb creatures or perhaps just didn’t know any better … we may be forgiven (if we change our ways now). As I was recently...
There’s been a lot of talk about “MISO-BUTTER” lately … MISO-what ? WHAT-butter ?! Here’s the story: several years ago, chef David Chang from the Momofuku restaurant in New York came up with this rather Japanese approach to asparagus. Roast the asparagus, place it on top of a miso paste & butter sauce...
"THIS IS THE BEST ACCIDENTAL RECIPE THAT HAS EVER HAPPENED TO ME ! ". . . and here’s the story : One evening, I was testing different batters for coating and frying fish (for a fish & chips recipe) using different combinations of flour, fermented milks, beer, etc. and I left the extra leftover batters in bowls on the...
"Are you a genuine APRIL DAY FOOL if you make your own sardines at home ... or just TOTALLY-BANANAS-CRAZY !?" Well, I’m not so sure. I made a small batch, starting with 1 kg of fresh sardines, cleaning them, salt-curing them for several days, then storing them in olive oil. The first time I tried this, I realized that...
3 THINGS … The 1st : I LOVE RAW OYSTERS, but with nothing (no lemon, no vinegar, no shallots, just the oyster liquid/liquor …) and accompanied with bread and salted butter. So there was obviously no point in publishing a recipe of OYSTERS with NOTHING, even though I would have liked to and would have laughed alot ! The...
I LIKE TO PLAN AHEAD AND FREEZE STUFF … you can thank me later ! Which is why I’m sharing these simple recipes and techniques with you, before spring and summer creep up on us and you totally forget about potatoes and carrots and celery and beets ! Instead of simply boiling everything (and thus losing all those precious...