In Morocco, green or purple olives are generally used in meat tajines. For this tajine, which is made with ingredients rarely used in North Africa, we chose to use black olives which, in addition to being better looking, go perfectly with the taste of sweet potatoes.
In the old days when killing a fattened pig in the autumn was a way of life in French Canada, making cretons was one delicious way of preserving meat for the winter. For this reason, meat with a generous layer of fat helped in the conservation of this homemade pork spread. Today, leaner meat can […]
A rich and savoury vegetarian dish that usually accompanies rice, vegetable dishes and a few chutneys for a balanced meal.
A spicy version of this Quebec grandmothers’ classic!
Here’s a classic sauce that can be made in large batches and frozen at the end of the summer when tomatoes are cheap and at their best. Infusing the herbs with garlic in olive oil at the beginning of the recipe allows you to create a fragrant, basic sauce.
This recipe is a little-known pearl that comes from Greek cuisine. This may seem an unusual combination of ingredients, but thanks to the grilled cumin, it’s a real delicacy. For a richer version, add a little feta cheese.
Chinese black cardamom gives this dish a camphorous, roasted fragrance, which goes well with the anis flavours of the Chinese five spice.
Kra chai is a relatively unknown spice, in the ginger family, that’s found everywhere in southeast Asia.
This classic soup is ready about 20 minutes. Fully blending the beans gives a smooth, creamy texture that demands many different garnishes as opposed to the more chunky New Mexican style soup. Top the soup with anything from sour cream, avocado, salsa, green chiles, feta, cheddar or jack cheese, or really anything else.
Taco salad is a crowd-pleasing classic. Today, it commonly includes corn, beans, tomato, avocado, cheese, and steak or chicken, but it originally developed as a lettuce-based vehicle for disposing of Mexican food leftovers. Top it with whatever feels right and the Cali-Mex dressing will do the rest!
This salad is always welcome for our staff lunch- it’s truly outstanding when local tomatoes appear in the stalls at the market.
We often use the same ingredients for making marinades as we do for vinaigrettes. The difference is in the proportion of the ingredients. The amount of vinegar (or lemon juice or other acidifier) and oil are often reversed. In general, aromatics in spices are also found in larger proportion in marinades.