http://foodcase.ca Adventures in food. Because one can't write about wine alone. Sun, 08 Jan 2012 15:20:04 +0000 en hourly 1 http://foodcase.ca/2011/04/25/pasta-with-bacon-cream-cheese-and-broccoli-thats-right-broccoli/ http://foodcase.ca/2011/04/25/pasta-with-bacon-cream-cheese-and-broccoli-thats-right-broccoli/#comments Tue, 26 Apr 2011 04:15:59 +0000 Remy Charest http://foodcase.ca/?p=289 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 , [...]]]> http://foodcase.ca/2011/04/25/pasta-with-bacon-cream-cheese-and-broccoli-thats-right-broccoli/feed/ 2 http://foodcase.ca/2011/03/05/cooking-live-recipe-black-and-white-beans-in-coconut-sauce/ http://foodcase.ca/2011/03/05/cooking-live-recipe-black-and-white-beans-in-coconut-sauce/#comments Sun, 06 Mar 2011 00:00:20 +0000 Remy Charest http://foodcase.ca/?p=261 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, [...]]]> http://foodcase.ca/2011/03/05/cooking-live-recipe-black-and-white-beans-in-coconut-sauce/feed/ 2 http://foodcase.ca/2010/12/20/egg-nog-latte-just-in-time-for-christmas/ http://foodcase.ca/2010/12/20/egg-nog-latte-just-in-time-for-christmas/#comments Mon, 20 Dec 2010 21:21:37 +0000 Remy Charest http://foodcase.ca/?p=254 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 [...]]]> http://foodcase.ca/2010/12/20/egg-nog-latte-just-in-time-for-christmas/feed/ 2 http://foodcase.ca/2010/11/11/oysters-with-verjus-mignonette/ http://foodcase.ca/2010/11/11/oysters-with-verjus-mignonette/#comments Fri, 12 Nov 2010 05:47:51 +0000 Remy Charest http://foodcase.ca/?p=240 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 [...]]]> http://foodcase.ca/2010/11/11/oysters-with-verjus-mignonette/feed/ 2 http://foodcase.ca/2010/11/09/beans-wonderful-beans-mexican-african-or-tuscan/ http://foodcase.ca/2010/11/09/beans-wonderful-beans-mexican-african-or-tuscan/#comments Wed, 10 Nov 2010 05:54:25 +0000 Remy Charest http://foodcase.ca/?p=217 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 [...]]]> http://foodcase.ca/2010/11/09/beans-wonderful-beans-mexican-african-or-tuscan/feed/ 2 http://foodcase.ca/2010/10/25/how-to-make-spaghetti-squash-exciting/ http://foodcase.ca/2010/10/25/how-to-make-spaghetti-squash-exciting/#comments Tue, 26 Oct 2010 02:55:01 +0000 Remy Charest http://foodcase.ca/?p=197 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 [...]]]> http://foodcase.ca/2010/10/25/how-to-make-spaghetti-squash-exciting/feed/ 3 http://foodcase.ca/2010/09/16/really-simple-sauteed-zucchini/ http://foodcase.ca/2010/09/16/really-simple-sauteed-zucchini/#comments Fri, 17 Sep 2010 04:27:14 +0000 Remy Charest http://foodcase.ca/?p=186 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, [...]]]> http://foodcase.ca/2010/09/16/really-simple-sauteed-zucchini/feed/ 1 http://foodcase.ca/2010/08/15/caramelized-peach-sorbet/ http://foodcase.ca/2010/08/15/caramelized-peach-sorbet/#comments Sun, 15 Aug 2010 17:35:36 +0000 Remy Charest http://foodcase.ca/?p=145 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 [...]]]> http://foodcase.ca/2010/08/15/caramelized-peach-sorbet/feed/ 2 http://foodcase.ca/2010/06/09/cooking-live-penne-with-asparagus-parmesan-and-lemon/ http://foodcase.ca/2010/06/09/cooking-live-penne-with-asparagus-parmesan-and-lemon/#comments Thu, 10 Jun 2010 05:44:09 +0000 Remy Charest http://foodcase.ca/?p=120 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 [...]]]> http://foodcase.ca/2010/06/09/cooking-live-penne-with-asparagus-parmesan-and-lemon/feed/ 1 http://foodcase.ca/2010/01/09/sprucing-up-leftovers-beef-mushroom-stew-on-twitter-cooking-live/ http://foodcase.ca/2010/01/09/sprucing-up-leftovers-beef-mushroom-stew-on-twitter-cooking-live/#comments Sat, 09 Jan 2010 22:57:11 +0000 Remy Charest http://foodcase.ca/?p=62 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 [...]]]> http://foodcase.ca/2010/01/09/sprucing-up-leftovers-beef-mushroom-stew-on-twitter-cooking-live/feed/ 0