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I think all cooks have their Achilles’ heel, something they just can’t or don’t like to do. Mine is meat. Don’t get me wrong, I like meat, I eat it and I’m far from being a vegetarian, but I don’t cook it a lot. Many of our meals at home don’t include meat and when they do, meat isn’t the star, merely the supporting role. You won’t be served a T-bone steak at my table. Not that I have something against it, but I lack confidence in preparing it.
And I hate bones and giblets and offal and everything that reminds me meat has once been part of an animal.
There, I said it. E often mocks me and says that I prefer to think that chicken breasts grow in trees all plump and pink – well, I’m ashamed to admit it but he’s kind of right. There’s a famous restaurant chain
Continue reading On Overcoming My Disdain for Carcasses and Being Rewarded by Chicken Tostadas
Over the last 10 years, I have gathered tons (literally) of food magazines. This spring, in a quest to streamline my home office, I have started leafing through them, one by one, tearing off interesting articles, blog post ideas or recipes to try. It takes a lot of patience but to date, it’s been worth it. I have tried great new recipes, many of which have earned a permanent spot in my recipe binder.
Amongst the to-review contenders is a huge pile of Real Simple magazines – huge because I was a subscriber for many years and also because each issue is always really big. The recipes they feature are always very simple, sometimes too simple for my taste. However, I found a few really basic, make-it-in-10-minutes recipes that made me wonder why I hadn’t come up with it myself. These recipes are great because they are no non-sense and can
Continue reading Mexican-Inspired Chicken Soup
There’s this period somewhere between winter and spring: the sun is out, weather is getting warmer, tulips are shyly showing their first leaves, but mounds of snow are still melting slowly. You feel for lighter, fresher food but can’t let go of comfort dishes yet.
With spring coming more than a month early in Quebec, some of my friends are already barbecuing away. Mine is still hidden in the shed so I turned to ethnic foods, dishes with flavors infused by the sun.
One of my favorite go-to snack foods is hummus. I have bought too many containers of this creamy dip to count, gradually personalizing it by adding a bit of lemon zest, a dash of spicy olive oil – until my parents gave me a shiny new food processor (I had managed everything with a hand mixer until then) and I figured I could whip up my own.
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Continue reading Cooking for Spring in Green and White
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