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Video: How To Cook Steak In A Cooler With The Food Lab | Serious Eats

Perfect. Video: How To Cook Steak In A Cooler With The Food Lab | Serious Eats.

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Moroccan-Style Spicy Carrot Dip | Serious Eats : Recipes

I like this. Good technique and seemingly great flavour. I might to add a little sesame paste and lemon. Moroccan-Style Spicy Carrot Dip | Serious Eats : Recipes from 16 Carrot Recipes for Summer

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Vegetable Biryani from ‘River Cottage Veg’ | Serious Eats: Recipes”

Nice and worth a try… http://mobile.seriouseats.com/recipes/2013/05/vegetable-biryani-from-river-cottage-veg.html

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QUICK! Pressure Cooked Pasta with Tuna and Capers | hip pressure cooking

Coooooool… faster and better!? Gotta try this… http://www.hippressurecooking.com/pasta-al-tonno-pasta-with-tuna-fish-not-a-salad-one-pot-meal/

Posted in Food, Recipes

Serious Eats Mobile Beta!

I love lobster… and I love it BBQ’d – if you don’t know how, this article will get you there. It’s perfect: http://mobile.seriouseats.com/2013/05/the-food-lab-how-to-cook-shuck-lobster.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29

Posted in Food, Recipes

Shrimp, Avocado, and Dumpling Soup

dumpling soup

Made a beautiful roast chicken on the weekend and then a fantastic stock. Once completed, I separated 2 cups, brought to boil, and added a dash of soy sauce and some Hawaiian salt. Finally, added dumplings and shrimp and cooked

Posted in Food, Recipes

La Mer –  Spéciaux de la semaine Specials of the week Suivez-nous sur facebook  Follow-us on  facebook 

Whist browsing around the internet, I found a blog that posted a link to La Mer, “I like La Mer” I thought, but visit their website? Why? Do I need to know smoked salmon is in season? But true to

Posted in Food, In the Media, Recipes, Reviews

Lentil based shepherd pie

Lentils are awesome – and did you know: In 2010, Canada accounted for 32% of world pea production and 38.5% of world lentil production. With exports expanding rapidly along with production over the last two decades, Canada now accounts for

Posted in Recipes
  • Openings and Closings: January, February, March 2017 March 26, 2017
    That sounds utterly lovely! Thank you.
  • Vote in Cult MTL's Best of MTL readers poll 2017 March 24, 2017
    Hey Chowhounders, this is the editor of Cult MTL. Just wanted to post a link to our 2017 readers poll, where you can vote for all your favourite Montreal restaurants. http://cultmontreal.com/votebestofmtl/ Note that the Food & Drink section is at the end of the survey, so you can skip the rest of the survey if […]
  • Food Events 2017 March 24, 2017
    Late notice, but they don't seem to be advertising much. Uniburger (Ontario St. location) has been doing it's annual anniversary celebration this week. A different chef each day creates a special burger and a portion of the price is donated to a charity of their choice. I happened on it on Wednesday and was rewarded […]
  • Schwartz's Smoked Meat now packaged and selling in grocery store! March 22, 2017
    Oh, that Lester's is even worse and similarly generic, way too wet.
  • Montreal Trip Report: Feb 23-27, 2017 March 21, 2017
    Thanks for reporting back!! Weather permitting we are FINALLY going to get to Montreal this weekend. We have reservations at Joe Beef and Damas so it was great to get your feedback (as well as additional thumbs up from CC on Joe Beef)!
  • P'Tit Plateau 2015 March 21, 2017
    I will answer my own question as I had the pleasure of eating at Restaurant Le P'tit Plateau this past week-end (18 March 2017). The menu is very much the same as before it changed hands, but the food was still delicious and up to the previous high standards. The main courses that I sampled […]
  • Opening a restaurant, unsure how to market! March 20, 2017
    hey it was a great success hope you'll come visit www.cabaneurbaine.net
  • Fresh hot peppers March 18, 2017
    Does anyone know where I can find scotch bonnet peppers near the plateau? Thanks.
  • Mont Tremblant - mid-range dining March 14, 2017
    Hi there! we're heading to Tremblant soon and I'm looking for suggestions (both in the village and in St-Jovite). The most comprehensive thread on this topic dates back to 2009 and I'm sure there have been changes. We will have a kitchenette and will be cooking some meals but I'm looking for mid-range recommendations for […]
  • What's in a Quebec sugar shack dinner? March 14, 2017
    That text seems pretty much on par with my version of things. Except that traditional pet de sœurs don't use maple syrup, just like traditional pouding chômeur doesn't use maple syrup. They were modest urban foods and, even then, maple syrup was an expensive rural ingredient.