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Category: What’s Cooking?
‘Par amour pour Philou’
The album ‘Par amour pour Philou’ is being released today. Following in the footsteps of ‘Berceuses pour Philou’, which earned the Félix award in 2009 for the best instrumental album, this new album is a compilation of exceptional pianists from the world of jazz, classical music and pop. André Gagnon, Oliver Jones, Stephan Moccio, Lorraine […]
Mindful cooking
For a long time, I meant to write in this blog about the importance of “being mindful in the kitchen while we cook”. Cooking with our whole being engaged – mind, body, and emotions is something that I learned from my Mom. She used to call it “adding love to our food”. What does that […]
World’s largest Easter Egg
World’s largest Easter egg is presently being built in Miramar, a familiar beach resort on the Atlantic Coast, 450 km from Buenos Aires. A 30-people strong team, commanded by pastry chef Walter Aragones, is building a gigantic structure, completely made out of chocolate, of about 4,5 tons and with an estimated final height of 6 […]
Thanks for visiting!
Our heartfelt thanks to all those that stopped by to say hello at the Eat Well and Living Green Expo in Montreal and Quebec, the last 2 week-ends. We spent five long and satisfying days receiving an average of two visitors per minute (!), which translates into a rough total of 5,000 people. Backbreaking – […]
Cuy, a culinary delight
Seeing a guinea pig on sticks being grilled over a fire was probably the biggest culture shock during my trip in Ecuador and Peru. Unfortunately, I did not have the courage to try it, however I learned that this animal is commonly served as a popular dish in the Andes region. The cuy, as the […]
Peruvian gastronomy
Gastronomy in Peru is now becoming more and more popular around the world and is known to offer some of the most delicious specialties within South America. During my travels in Peru, I was able to discover various exquisite specialties of this beautiful country.
Gluten-free diet
Gluten is a mixture of proteins found in cereals including rye, oats, wheat, barley, triticale, kamut and spelt. Gluten is what gives flour its bread-making quality, and what makes bread rise, makes it soft and also helps in its baking. It is the cooking of gluten that is behind the golden colour, pleasing aroma and […]
Some Ecuadorian Specialties
Ecuadorian specialties vary according to the different regions. During my travels, I stayed in the central part of the country, in the Andes Mountains and tried some interesting dishes. Here are a few of my discoveries.
The Great Salt Shakedown
Did you watch “The Great Salt Shakedown”, Marketplace’s investigation of salt hidden in our food, on CBC Television last Friday? They have analyzed the daily sodium intake of 80 Canadians by collecting their urine samples and found a great majority are consuming far more than the recommended amounts. Overall, 99 per cent of those tested […]
As long as there’s pizza, there’s hope
The city of Naples doesn’t have a very good reputation because of organized crime. And yet, Naples is home to some innovative initiatives that would be worth learning about, and even adopting and adapting elsewhere.
Mediterranean diet’s benefits confirmed
Another major study was released this week on the health benefits of the Mediterranean Diet. This study, published on the found that people who eat it have a 30% lower risk of heart disease than those who eat a traditional low-fat diet. Close to 7500 people participated to this study in Spain over a 5-year […]
Strings with tomato sauce ???
Would you like to eat “Little strings with tomato sauce”? This is the literal translation of “Spaghetti al pomodoro”. And this may have to become the official name of this classic Italian dish in Quebec restaurants, to avoid the risk of being blamed by the Office québécois de la langue française (OQLF), the local language […]
