Guys, I’m so exited. Its finally happening.. 1104 Bleury, Montreal. On the cusp of old montreal and downtown, on a major artery in our city… How fitting, a new address for a new breed..

In four weeks from today, I open my doors & kitchen to you, share with you my passion for the tastiest things I can find.

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cool to make food feel like a gift- literally. Follow these basic guidelines and give it a try.

Inspiration: In order to have a nice juicy package (omg), you’ll need to do some prep work,. think about what you like in veggies and start building the flavors in your mind,you can do it at the market and its all the more fun. For example, if you find fresh salmon, perhaps you’ll make it on a bed of sautéed zucchini or spinach and scallop potato. Maybe you’ve got some asparagus getting soft in the fridge that need some reviving.You can literally coarsely chop up an onion  & saute that if its all you got…(but give it all you got in love so its still tasty 🙂

then once you choose your fish (or chicken, or shrimp, or tofu…) and the bed to which it’ll lay on- pick some fun flavorful garnishes, like citrus, herbs, sun dried tomatoes, capers etc and build a little bundle in the middle of a piece of parchment paper. Practice with a dish, brick, book- anything the size of the fish you’re cooking and make a present out of it by bringing up the sides and tying a piece of cooking  string to the base of the pouf of the present. (lol)

Then place it on a baking sheet in a pre-heated 350 degree oven for 15 mins & voila.

For this Halibut with braised fennel, sun dried tomatoes & lemon:

2 Fresh halilbut filets, skin removed

1  caramelised fennel bulb * (its really easy)

**FENNEL**lightly coat fennel slices with vegetable or olive oil, salt & pepper & lay flat on non stick baking sheet at 400 degrees for about an hour (so do this first before you wash your fish and prep all the other ingredients), flipping the fennel slices half way through. You’re looking for caramelization, so be patient cause if they’re tender and sweet it will compliment the fish real nice..

1 lemon

2-3 pieces of sun dried tomato or semi dried tomato or red pepper

6-8 kalamata or cerigniola olives

white wine, olive oil, salt pepper, garlic, chilli powder, paprika

lightly coat the fish and season, place on a baking sheet and under broiler (on high) for a couple minutes to brown the top without cooking your filet through. Then place it atop the braised fennel, and garnish with slices of lemon, slivers of sun dried tomato. drizzle with olive oil, drizzle with white wine & add more salt & pepper to taste. close er up & return to oven at 400 for 10 minutes. cut the top of the bag off UNDER the string to expose a yummy healthy dinner. (sexy too)

Bon Appetit!

i”ll be back

October 15, 2009

I have missed you my blog, I just wanted to let ya’ll know that I’ll soon be back, updating you on all the lost foodie moments, from caterings & foodie get togethers, soufflees & restaurant crawls…most recently my amazing experience at the New York food & Wine fest (hereafter refered to as NYFF)

I have been very out of the loop- broken crackberry, laptop lost life…well all this to say (excuses, excuses!) just hang tight.

Peace. off to the middle east!!!

easy & delicious

easy & delicious

Keep it simple & fresh.

Home made pesto:

  • 2 bunches of fresh basil
  • 1/4 cup of fresh parm
  • hand full of toasted pine nuts
  • 2-3 cloves of garlic
  • fresh ground pepper, salt to taste
  • about 1/4 cup of extra virgin olive oil

put all ingredients in your blitzer, except for the olive oil. give it a rough blitz… add the olive oil slowly and check the consistency every now and then. Dont over mix. substitute the basil for arugula or other herbs, substitute the pine nuts with walnuts…or mix! anything is possible. Store in your fridge & so long as you cover the pesto with oil every time you use some, it will keep quite some time.

5 year old chef

May 23, 2009

http://today.msnbc.msn.com/id/26184891/vp/30742592#30742592
http://www.oregonlive.com/portland/index.ssf/2008/12/post_2.html

IMG_1255

you can make a quick tossed or plated salad with these ingredients but its fun to deconstruct it and make it bite size, especially when entertaining.. interesting, refreshing and light. the contrast of texture and flavor is a must try… (I’d use a more creamy less salty feta, like Bulgarian or double creme) its a good palette cleanser 🙂

kimchi kimchi kimchi

May 9, 2009

My  brother introduced me to Korean BBQ at his fave spot in Queens Ny, loved the experience. Its all good in the hood: the healthy, vegetarian stuff, like kimchi, or the cucumber salad the prepare almost the same way. There’s always a variety of little salads brought to the table, pre ordering, like fermented soy beans, spicy cabbage, crunchy sesame snow peas and little fried/dried fishies.  In Oz, I found a chill spot to pay it forward and show a close group of friends what my bro showed me. Foodie friends are fun, they try new things. Not only is the food delicious and light, but interactive cooking experiences always result in discussions about the food.  I found missing ingredients that I loved the most (from queens)  like the fresh sliced chillies and garlic that get cooked on the grill and added to the lettuce wraps; containing the freshly bbq’d (marinated) beef, chicken, calamari or what have you. They did have mushrooms and onions, but it wasn’t the same.. all in all, it was great. Montreal must have a good one…let me know if you have an address!

Kudos to Korean  BBQ, me likey.

Shabbat shaboopies. Lucky me, when my mom is in town, I get to feast my eyes ( & stomach) on a mouth watering palette of bright color and inspiration. traditional salads of many variety (some are residents-like salade cuite and anything eggplant, and some visit once in a while- like the wierd smokey creamy babaganoush that we all debate on everytime it comes for dinner) hot challah bread and always delicious grilled spicy peppers. Of coarse that is just the start..my mom then serves the fish (she often has more than one kind, to please everyone taste) and then comes the “piece de resistance” of the week: could be huge veal ribs in delicious gooey sweet/sour sauce, turkey (cant say how she makes it but its tender as ever), lamb with truffles (my personal fave) ..the list goes on. I love to eat my mom’s cooking, she’s the best and masters all the dishes she makes! She’s very inspiring and always tries new ingredients, tools, recipes from all the coolest places. she let me play around in the kitchen growing up so I was always watching and helping while she (seemingly) effortlessly whipped us up meals, healthy, colorful and always delicious, for our large family.. n wonder I never craved fast food, coz there was always awesome food at home.. thanks mom! Love you. happy mothers day. xx