I have been meaning to post my caponata recipe for a while. I like this recipe because it can be applied to so many different dishes. You can serve the caponata simply tossed with penne, served with a firm piece of fish, to top a bruschetta, or, as I’ve done here, as a filling for […] Read more…
I stopped by the local market a couple days ago in search of some fresh fish. I was in the mood for bass but couldn’t find it at the fishmonger. Montreal is a strange city when it comes to fish and seafood. Growing up in Paris (which isn’t exactly a maritime city) I was used […] Read more…
I’ve always really enjoyed pasta lightly tossed with vegetables rather than swimming in sauce. Don’t get me wrong, I do enjoy a heart-warming slice of meaty lasgna from time to time, but when I am in the mood for something quick, flavourful and light, I always opt for simple pasta dishes like this one. I […] Read more…
An amuse bouche usually consists of a small bite-size treat, courtesy of the chef, that opens up your palate for the meal to come. They are sometimes incredibly intricate, sometimes very simple, and are meant to showcase the restaurant’s culinary vision. One of the stations at the French Culinary Institute’s restaurant comes up with a […] Read more…
Peanut sauces, either as a dipping sauce, or with chicken skewers or noodles, occupy a central place in the pantheon of North Americanized Asian cuisine and are always very popular. I find that restaurants often make the sauces a little too sweet, so I had a fun time trying to balance the different flavors making […] Read more…
I just ended my rotation at the ‘sandwich station’ of the restaurant. Sandwiches are often very underrated, and considered to be the cheap relative to a fancy meal. The sandwich station at the restaurant is a way for us culinary students to re-think this all-time lunch favorite. I decided to try making a gourmet fresh […] Read more…