Author Archives: Remy Charest

Going to Maine for bread, not beaches

This morning, I’m heading to Maine. Nothing surprising there, you’ll say. Lots of people in Québec (and the whole Northeast) head there for vacation, a little fun at the beach, this time of year. No beach for me, though. Just a conference – but not just any conference. A Kneading Conference. Two days of workshops and conferences [...]
Posted in Food, baking | Tagged , , , , , , , , | 3 Comments

Fried and Fresh? That’s chicken Karaage for you

I really love Gojee, a very visual and ingredient-based collection of recipes from multiple blogs that I discovered through a foodie friend who tweeted about it, some months ago. Since then, I’ve been receiving their weekly top three newsletter, always mouthwatering and fun to look at. Back in December, one recipe really caught my eye: chicken [...]
Posted in Food, frying, main course | Tagged , , , , , , , , , , | 2 Comments

Omelet with chanterelles and fresh-shelled peas

Sometimes, creating a recipe is just a question of what is found in your fridge – or at the market. Such was the case for me with the appearance at my neighborhood grocery store of an abundance of chanterelle mushrooms – simultaneously with a small bag of fresh shelling peas in my weekly CSA basket offerings. [...]
Posted in Food | 9 Comments

Sautéed fiddleheads with chicken and mushrooms in a madeira cream sauce

Among the seasonal treats that spring brings along, fiddleheads are one of my favorites, though I’ve never done much else than eat them as a side with, say, a pork chop or a piece of salmon, boiled and then finished with a little butter. But this year, as I picked up a package at my local [...]
Posted in main course, vegetables | Tagged , , , , , , | 4 Comments

Pasta with bacon, cream, cheese and… broccoli (that’s right, broccoli!)

This was a meal born out of necessity. We wound up with two green veggies that needed to be eaten quickly, before they went to waste, and one of them was broccoli. Now, broccoli doesn’t set fear in the heart of our children. They actually like it pretty much, and it regularly comes back in the rotation , [...]
Posted in Food, main course, pasta, recipe, vegetables | Tagged , , , , , , , | 30 Comments

Cooking Live recipe: Black and white beans in coconut sauce

I’ve been doing #cookinglive on Twitter on and off for a good couple of years, now, and beyond the fact that it seems to make a lot of people hungry around dinner time, it’s become a good way for me to consign improvised or semi-improvised recipes I make. And when I get my act together, [...]
Posted in Food, main course, recipe, vegetarian | Tagged , | 22 Comments

Egg nog latte, just in time for Christmas

So, a funny thing happened on the way to bread pudding… I was making a basic recipe found on Recettes du Québec, and wound up with some extra egg preparation, since my baking dish was a little smaller than the one in the recipe. And as I was heading to make a caffe latte, I had an [...]
Posted in drinks, recipe | Tagged , , , , , , , | 8 Comments

Oysters with verjus mignonette

I’ve been getting into oyster season big time, this year. Maybe it’s all because of the folks at Ravine Estate Winery, in Niagara, whose restaurant features an oyster bar, in the summer time. I had oysters there, when I was in the region in August, with a number of great little garnishes, including freshly grated [...]
Posted in Food, fish and seafood, recipe | Tagged , , , , , , , , , , , , | 9 Comments

Beans, wonderful beans, Mexican, African or Tuscan…

When food and environment writers suggest that you should cut down on meat and eat more vegetarian foods, one of the things they suggest most often is to eat more beans. Lovely idea. I wish they would also spend more time suggesting recipes – and more precisely, a variety of recipes that can keep you eating [...]
Posted in Cooking, recipe, vegetarian | Tagged , , , , , , , , , , | 13 Comments

How to make spaghetti squash exciting

Don’t laugh. It really is possible. And I’ve got the recipe to prove it. You see, I love squash. Butternut, Buttercup, Gold Nugget, Acorn, Giraumon, you name it, simply cut into pieces and roasted around a chicken or a pork roast. I even like pumpkin, for soups and cakes and such. But just like Time After [...]
Posted in Food, recipe, vegetables | Tagged , , , , , , , , | 28 Comments