Watercress with Fragrant Wasabi Dressing

Mother Nature wants to compensate for the “wishy-washy” summer we’ve been having so far, by sending us, at last, some warm and sunny weather, for more than five straight days. Couldn’t be better timing as I was on vacation the past few days. One text message I received from a friend the other day read; “am I seeing things, like… a bright sun?” What I mean by “wishy-washy” is that we, Montrealers took the slightly bothersome habit of carrying our umbrellas every single day throughout the entire summer. For instance, we would walk out of our homes with full sunshine beaming at our doorsteps, but then later on we’d be running “au plus sacrant” a few minutes later, for shelter to flee the sudden heavy rain. Go figure. We gave up consulting the local weather channel and just relied on our umbrellas. Even one of my Facebook friends wanted to rename the Facebook Montreal Network to the Vancouver network!

But now that we’ve been having continuous sunshine, unfortunately near the end of summer, we’ve really been taking advantage of it by BBQ’ing like there’s no tomorrow, going to the pool, taking nice evening walks after dinner, or hanging out at outdoor cafés. For these summery days, one can only think of preparing a great refreshing salad.

I stumbled upon this recipe which is by far one of the simplest, yet innovative, salad recipes I’ve tried, while watching one of Nigella Lawson’s cooking episodes on the Food network. In my book, Nigella Lawson is a true cooking goddess who isn’t shy of showing how much she really enjoys eating good food. In fact, her well- endowed figure nicely represents her passion for good eating and cooking. Admirable.
Just to give this salad a bit more crispiness and coolness, I added some soya bean sprouts Excellent.

Preparation: 10 minutes tops

Recipe "au pif":
Fresh watercress, enough to serve 4, well rinsed and washed
1 cup fresh soya bean sprouts
1 cup fresh sugar snaps (http://en.wikipedia.org/wiki/Snap_pea) (remove string running along the top of the pod from base to tip)
4 tbsp Canola oil (or any vegetable oil)
3 tsp lime juice
1 tsp wasabi paste (any asian grocery store)
½ tsp coarse sea salt (or ¼ tsp fine table salt)

Soak the sugar snaps in very hot water. Let it sit and rest and put aside for a few minutes. This should remove the “raw” taste of the sugar snaps but at the same time retain their crunch and sweetness. After roughly 5 minutes discard water through sieve.

In a large salad bowl, mix the watercress, soya bean sprouts and sugar snaps.

In a small jar, mix the oil, lime juice, wasabi paste and salt. Close lid tightly and shake the jar the dressing ingredients are well blended together.

Drizzle generously the wasabi dressing over the salad mix. Mix well and serve.

The wasabi perks up the salad with a tinge of heat.

Serves 4 people.

Enjoy.

Lunching at Atwater Market

The Atwater market in Montreal reminds me of the "marchés" in France. Sure, large surface supermarkets in north america, and now even in Europe (like Carrefour and Leclerc), have become an habitual convenience to the average working family leading busy lives and dependent on penciled in appointments in packed agendas. Supermarkets are fast and display an array of a large selection of items that meet your family's weekly requirements.

Eating at Atwater's Première Moisson.

Though, much left is to be desired when shopping at indoor supermarkets. Feeling the cold air blowing from industrial freezers, trying to find parking in congested parking lots, painfully listening to repetitive publicity and elevator music and waiting in long line-ups at cash registers are not exactly my criterias for an ideal food shopping spree. When I grocery shop, I enjoy taking my time to smell and feel the freshness of food. When time permits, I choose to do my grocery shopping at the Montreal Atwater market , especially in the summer. I love to linger around and contemplate the array of colours of the fruits and vegetables displayed at the kiosks, attended by friendly merchants waiting to help you out with your selection of items. Last week, I remembered how much I enjoy summer, when I met my new blogger friend Kim Vallee for lunch at the Atwater market. We took a little more than a "regular" lunch hour as we had so much to talk about and wanted to take a little bit more time to appreciate what Atwater market had to offer its visitors.

It's been a very enjoyable lunch this summer. Thank you Kim!

My Pick of the Evening

Crêpe with thin slices of apples drizzled with Grand Marnier
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As Jiddu Krishnamurti would say,

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"There is no end to education. It is not that you read a book, pass an examination, and finish with education. The whole of life, from the moment you are born to the moment you die, is a process of learning. "

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As I had mentioned in an earlier post, like everything else in life, the most interesting part about food is that there is always something to learn about it through tasting, researching, experimenting, improvising.

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Speaking of improvisation, I would guess the ingredients "au pif"of this savory crêpe, served at the Belgian restaurant l'Actuel in Montreal, to be:

a good crêpe batter of your choice or my favourite crêpe recipe

4-5 thin slices of apples (Granny Smith would be my choice)

Icing sugar to taste

Grand Marnier to taste

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I would slowly brown the slices of apple with a little butter in a well greased cast iron pan, on high-medium heat. Brown each sides of the slices of apples.

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Then, pour enough batter so that the thickness of the crêpe is just about the same as the slices of apples. Let it sizzle and brown. Lift one side of the crêpe with a spatula to see if the bottom is brown. If lightly brown, slide the crêpe from the pan onto a large plate.

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Carefully place the pan upside down over the plate, then carefully and quickly flip over the pan with your other hand firmly holding the plate so as to brown the other side of the crêpe. Let brown for about 1 minute, or until cooked.

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Transfer the crêpe onto a serving plate, sprinkle some icing sugar and drizzle with a generous quantity of Grand Marnier. I think Cointreau would also be a great pick.

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Trial and error is the best way to learn to master a dish.

Enjoy!

Perk Up a Salad with Sesame Oil

Mixed greens and shredded carrots drizzled

with a sumptuous and tangy sesame oil dressing

...Oh, so tasty...

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"I hear Socrates saying that the best seasoning for food is hunger; for drink, thirst. "

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Latin version: "Socratem audio dicentem, cibi condimentum essa famem, potionis sitim."
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I'll have to agree with the above saying, I mean, who, honestly and truly, enjoys food when they're not hungry? When I'm hungry, almost everything tastes good to me.

This wonderful salad seasoned with nothing but a little bit of lime, salt and oil is incredibly savory and aromatic. The key ingredient that releases this salad's wonderful fragrance is sesame oil. Sesame oil has a strong nutty flavour and scent and is used in very little amount in cooking. In addition to being a flavour enhancer, it is known to be very nutritious and healthy for our bodies. I can write more about it in a separate post.

Sometimes seasoning a salad can be tricky. Too much of a good thing can be overwhelming. To give this salad a little "lift", only a few drops of dark sesame oil is needed for that extra tang. This dish is extremely flavourful, and yet it remains light and crisp. A great appetizer before the pièce de résistance....

Recipe "au pif":
400 gr (14 oz) of any lettuce of your choice (Boston, Butterhead cultivar, Romaine, Frisée..etc.)
1 cup finely shredded carrots (julienne - fine strips)
1/4 lightly toasted sesame seeds (toasted in pan)
4 tbsp vegetable oil (corn or even canola)
3 tbsp lime juice
1/2 tsp dark sesame oil (found in any grocery store)
1 pinch coarse salt
some black ground pepper to taste

In a small jar, add vegetable oil, lime juice, sesame oil and coarse salt. Tightly close the lid on and shake well until dressing is well mixed.

In a large salad bowl, toss in washed lettuce and the shredded carrots. Drizzle the sesame oil dressing and toss well.

Sprinkle some of the toasted sesame seeds and add pepper to taste.

* (Optional) you can also add a touch (1/4 tsp) of light soya sauce in the dressing for added flavour.

Serves 4 people.

So Little Time, So Much To Learn About Food and Cooking!

Healthy, yet very tasty ginger broth with asian greens

"Learning is a kind of natural food for the mind."

Latin version: "Doctrina est ingenii naturale quoddam pabulum"

The day I stop learning is the day I die.

There are endless of fantastic recipes out there of any kinds of food that our world can offer. They can range from very complex gourmet recipes to so simple (still taste gourmet) appetizing recipes, like for this very easy 10 minute vietnamese ginger broth with asian greens.

Preparation: 5 minutes, Cooking time: 5 minutes

Recipe "au pif":
2 cups chopped fresh asian greens (Kai lan, watercress, even zucchinis...any greens you can find in your fridge)
1 large white onion, peeled
1/2 lb ground pork (or boneless pork chop with fat trimmed off)
2 inch piece of fresh ginger, peeled and thinly sliced
3 tbsp fish sauce (or to taste)
6 cups of water

Boil water on high heat in large saucepan.

Add in the whole peeled onion, ginger, ground pork and fish sauce. Lower heat to medium high and let simmer until the pork is cooked, for about 5 minutes.

Remove onion, ginger, pork and ginger with a collapsible hand mesh strainer.

Turn off heat and stir in the asian greens. Let it sit for another 5 minutes.

Serve hot as a sidedish.

Serves 4 people.

Food For Thought

Mussels in creamy curry sauce at l'Actuel

"A horse deprived of his food won't work"

Your thoughts?

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Bon appétit

My Pick of the Day

Belgian chocolate mousse

"Hatez-vous lentement; et, sans perdre courage, Vingt fois sur le metier remettez votre ouvrage."

"Hasten slowly, and without losing heart, put your work twenty times upon the anvil."

- Nicolas-Boileau-Despreaux

A great tip for anything you put your heart into....like cooking!

Pairing Creamy Curry with a Hot Fresh Baguette

Don't get me wrong. An Indian curry dish is heavenly when eaten with a hot naan bread. But sometimes I do find myself in unexpected situations where I can't find a good naan bread just after fixing myself an awesome curry dish. In the spur of the moment, I'll have this sudden urge to eat a curry dish without thinking about the accompaniment. So what better substitute to a missed out naan? Basmati rice......?

How about a nice hot and crisp baguette....with unsalted butter....Mmmmmh

Trust me, it is goooooood....

It's actually been an accidental and delicious habit which my parents have discovered when I was growing up in France. While my parents were working during the day, I used to stay with a French family who would get fresh baguettes at the local boulangerie everyday and would eat it on every occasion; breakfast, lunch, dinner...late snack, you name it. Soon enough, it became part of my family's daily routine, picking up a fresh baguette at the local boulangerie. After work, my parents would pick me up and prepare dinner. When curry was on the menu and we needed a change from our daily rice diet (or naan was not a well known commodity in Paris) my parents would reach out for the baguette. I remember my father tearing a piece of that hot and crisp bread, spreading unsalted butter on the warm piece, then dipping it in the curry and devouring it like someone who hadn't eaten in days. My mouth always salivated. I was introduced to this family tradition in my early years, have since stuck with it and brought it with me to Canada.

Ask anyone. Any stews or curry-like dishes are great with a good bread, whether it be naan or a baguette.

Preparation: 10 minutes, Cooking time: 15 minutes

Recipe "au pif" of Creamy Tomato Curry with Chicken:
about 1 lb or 5-6 boneless chicken upper thighs (chicken breast is also great) cut in big chunks 1 1/2 tbsp garam masala curry paste (homemade or I also like using Pataks' brand)
2 tbsp finely chopped scallions
2 small tomatoes pureed in a food processor
1 tbsp chicken concentrate (thicker than chicken stock - but oh so tasty)
1/4 cup water
1/2 cup frozen peas
1/4 cup heavy cream (or 15% champetre cream, even plain soya milk will work)
2 tbsp vegetable oil

On medium-high heat, heat oil in a large pan. Stir in the scallions and the garam masala paste for about 1 minute.

Throw in the pieces of chicken and blend chicken well with the paste and until chicken is lightly brown, for about 1-2 minutes, but not completely cooked.

Stir in the tomato puree, chicken concentrate, water, peas. Cover and simmer over medium heat for about 10 minutes.

Turn off eat. Remove lid and stir in the cream, to give it that velvety texture and extra flavour.

Let it sit for about 5 minutes for the flavours to blend in together.

Serve with a hot naan bread or hot warm crisp baguette and butter.

Serves 4 people.

I would love to hear from you about this wonderful cross cultural culinary experience!

Tender Steamed White Fish with Crisp Ginger and Coriander

From simple observation, I find that fish is rarely a crowd pleaser, unless your family name is Highliner. Like tofu. It's perceived by many as bland and dull. The only difference is its peculiar smell, especially when not prepared fresh, which tends to appall many, like my buddy Veronique, who is open to try anything but just can't seem to stand the sight of fish.

As the famous latin proverb would say, "De gustibus et coloribus non est disputandum", there is no arguing about taste. Let's put it this way, you either like it, or you don't. Totally respect that.

Everyone loves eating food that bursts with flavour, otherwise most of us would listen to Molière's famous saying: “Il faut manger pour vivre et non vivre pour manger”. Indeed, fish may not be as hearty as a good steak or roasted chicken but there are so many great recipes out there that can turn a dull looking fish into a mouth-watering side dish. In fact, most Asian families serve fish as an accompaniment to the main course.

Steaming is a great method of cooking fish that retains its tenderness. For this techique, I like using a bamboo steamer, which can be purchased in any asian grocery store. A rice cooker will also work perfectly, using a fitted flat strainer. Some rice cookers will come with it. Any white fish can be used for this recipe (sea bass, sea bream, halibut, whichever....). Salmon will not give the desired result as it has a very different texture and aroma.

Coriander, ginger and a light soya sauce (lower sodium content) will add a wonderful fragrance and flavour to this simple dish. Absolutely savory.

Preparation: 20 minutes, cooking time: 15 minutes

Recipe "au pif":
2-3 nice white fish fillets of your choice (sea bass, sea bream, halibut, cod...etc.)
1/2 cup fresh coriander
4-5 thick slices of fresh ginger
1 tbsp white wine (optional)

For sauce:
1/4 cup coarsely chopped fresh coriander
3 tbsp light soya sauce
1/2 tsp sesame oil
1 tbsp vegetable oil

Garnish:
About 2 tbsp finely sliced fresh ginger (sliced À la Julienne)
Fresh coriander

Add about 2 inches (5 cm) of boiling water to a medium-sized saucepan, then fit the steamer (or bamboo steamer) over, making sure it doesn't come into contact with the water, and cover with a tight-fitting lid. Set aside on a serving platter.

Lay a bed of the fresh coriander and slices of ginger at the bottom of the steamer. Gently place the fillets on top of the coriander and ginger. Drizzle with white wine (optional). Cover and let steam for about 7-10 minutes or until fish flakes easily. Don't overcook it as you want the fish to be tender and moist.

Heat vegetable oil in a small pan until smoking hot and quickly add in the julienne strips of ginger and stir for about 10 seconds or until the tips are brown. It should pop and sizzle. Lay the fried ginger on the fish.

On lower heat using the same pan, gently heat the sesame and vegetable oil. Add in the soya sauce and chopped coriander, stir for about 2 minutes.

Pour the soya sauce mix over the fish. Garnish with fresh coriander.

Serve hot with rice.

Serves about 4 people, as a side dish, or 2 people as a main dish.