Category Archives: recipe

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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Egg nog latte, just in time for Christmas

By Remy Charest | Published: December 20, 2010
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 [...]
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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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Beans, wonderful beans, Mexican, African or Tuscan…

By Remy Charest | Published: November 9, 2010
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 [...]
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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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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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Sprucing up leftovers: beef-mushroom stew on Twitter Cooking Live

By Remy Charest | Published: January 9, 2010
Some leftovers are particularly tough to deal with. For years I’ve dreaded the extra meat left after a Chinese fondue. That thinly sliced meat is not an easy thing to cook. Boiling it is kind of boring, stewing it leads to a rather mushy result, and frying it is also not as simple as it [...]
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