Two Montreal Gazette news items (November 14, 2011) related to non-chicken soup cures caught my eye: Kudos to Carmela Mindel, my first mentor, for securing funding from Victor Bertrand Sr. of Mega Brands for the Free Therapy Program at the Argyle Institute of Human Relations. This program benefits people with dependents who live below the…
Archives for November 2011
Squash, Spinach and Shiitake Baked Pasta
Baked pasta dishes seems like lasagnas gone berserk. The ingredients are the same but all jumbled together. You get to skip the part where you have to layer carefully. Permission granted to shmush it all together, top with some cheese and call it a day. This Squash, Spinach and Shiitake Baked Pasta recipe was fashioned for…
Green, Green, Green Soup – Dress it up or not
With the best of intentions numerous green vegetables crowd the bins and shelves of my fridge, waiting patiently to be maneuvered into recipes. The lucky ones practically fly into the salad bowl. Feeling guilty, I wrack my brain thinking of what will be palatable, easy to prepare and digest, and then, eureka! Green, Green, Green…
Romanesco, Purple Cauliflower and Radish Appetizer
Romeanesco is the strangest looking food I’ve ever seen. While it would taste great roasted with olive oil, garlic and parmesan, the temptation to serve it raw, in all it’s M. C. Escher glory, is overwhelming. While you are at it, pick up some purple cauliflower, for a totally psychedelic food experience. The “Food and Memories of…
Eggplant, Red Pepper and Chili – Middle Eastern Mezze Appetizer
If you like your cookbooks filled with wonderful recipes and a healthy dose of interesting and entertaining history and if you want to know the origins of various dishes, get yourself a copy of Claudia Roden’s “The Book Of Jewish Food”. You’ll have trouble deciding what to choose to cook, and whether you should interrupt…
Asian Salmon Salad with Pea Shoots, Pomegranate and Avocado
I am new to pea shoots, or they are new to me. I’ve been researching and it seems that I’m a little slow to the party. Pea shoots have been gaining in popularity for several years now. Everyone who is anyone is the blogosphere describes them as having that springtime fresh pea flavour. Monsieur Basilic…