Meet Cathy Li, my new esteemed home cooking teacher. On several occasions my colleague, Joanne Li, brought these spectacular sweet and savoury Korean Glass Noodles to potluck celebrations. Joanne agreed to share the recipe and cooking technique by introducing me to the expert, her mom Cathy. We all met at the Asian grocer, Kim Phat, to select the ingredients, then…
Ian’s Famous BBQ Ribs & Cookbook Draw!
Let’s talk BBQ. I’ve been planning to make Ian’s Famous BBQ Ribs for almost a year. Maybe that’s a reflection of how seldom we eat meat or of how short the BBQ season is in Montreal. But finally, Ian’s Famous Ribs have managed to make their way onto our BBQ and into our hearts. I…
BBQ Beef Tenderloin or Chicken – There’s the Rub
I’ve tried getting a massage just for the fun of it or to ease minor aches and pains. Sometimes it’s a spectacular experience, and other times I wish I’d gone in for retail therapy or a fine restaurant. I’ll leave the massage pleasure to those so inclined and focus on performing pre-BBQ rubs instead. Here’s the rub:…
Caesar Burgers with Skinny Oven Sweet Potato Fries
If you know my husband, then you know that there are two foods he loves: Caesar salad and hamburgers. He’s a meat and potatoes kind of guy and needless to say, doesn’t share my passion for trying everything new and exciting in the world of food. So to make him happy and to put my…
Lamb Stew with Artichoke Hearts – One Pot Meal
Don’t you just love a one pot meal? You toss in all the ingredients and wait for magic to happen. Usually you have to cook your artichokes and plow through the leaves to get to the heart—not that I mind, I adore artichokes. But this Lamb Stew features frozen artichoke hearts, which you just toss into the pot….
Brisket Steeped in Coffee and Beer
I always wanted to study at Harvard, and now’s my chance. Thanks to my well-informed friend, Sharyn Katsof, I’ve enrolled in Harvard’s online course on Cooking Science, taught by top chefs. It falls a little short of attending one of the best cooking schools in the world, but hey, what do you want from me? Maybe you want brisket: My go-to brisket recipe is…