Category Archives: Food

Fried and Fresh? That’s chicken Karaage for you

By Remy Charest | Published: January 8, 2012
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 [...]
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Omelet with chanterelles and fresh-shelled peas

By Remy Charest | Published: August 19, 2011
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. [...]
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Pasta with bacon, cream, cheese and… broccoli (that’s right, broccoli!)

By Remy Charest | Published: April 25, 2011
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 , [...]
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Cooking Live recipe: Black and white beans in coconut sauce

By Remy Charest | Published: March 5, 2011
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, [...]
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Oysters with verjus mignonette

By Remy Charest | Published: November 11, 2010
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 [...]
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How to make spaghetti squash exciting

By Remy Charest | Published: October 25, 2010
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 [...]
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Really simple sautéed zucchini

By Remy Charest | Published: September 16, 2010
I got another batch of nice, small, firm zucchini in my CSA basket, this week, so I’m looking forward to making what has become my favorite – and easiest – recipe for them. A 10-minute lunch operation, tasty and filling enough to make a vegetarian meal. First time I made it was actually a midnight meal, [...]
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Eating local: What’s in your basket?

By Remy Charest | Published: August 26, 2010
It was Ruhlman that started it. Mark Ruhlman is one of my favorite chefs. The book on Charcuterie he wrote with Brian Polcyn is what helped me start making dry-cured ham and other things like bacon and chorizo. I follow his tweets, and this morning, he started a very civilized game of I’ll-show-you-mine-if-you-show-me-yours by asking people to send [...]
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Caramelized peach sorbet – no ice cream machine required

By Remy Charest | Published: August 15, 2010
I’d been thinking of this recipe for three years at least. At a restaurant I particularly loved, L’Utopie, which unfortunately closed last year, desserts often featured all sorts of interesting ice creams (including “nature” – i.e., no flavor added, which made you realize that vanilla really is a flavor, not the “default”, neutral variety of [...]
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Cooking Live: Penne with asparagus, parmesan and lemon

By Remy Charest | Published: June 9, 2010
I discovered this simple recipe last year at Tastecamp, when David Page, of Shinn Vineyards, in Long Island, made it for a group of bloggers attending this blogger meeting. Simple, delicious. I must have gone back for three servings. It was just a great balance of flavors – and it went pretty well with the [...]
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