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Category: Our Columns
Kosher food
Originally published in the Journal de Montréal on April 13, 2008. The great feast of Pessa’h, or the Jewish Passover that starts at sunset this evening, commemorates the Hebrew exodus from Egypt. So this is a perfect occasion to explain the main rules of kosher foods, that is, foods that are “suitable” or “clean” for […]
Grab your chopsticks and reach for the soy sauce!
Originally published in the Journal de Montréal on April 16, 2011. Soy (or soya) sauce originated in China more than 2500 years ago and it is the condiment of choice in Asian cuisines. It is made from a mixture of fermented soybeans, roasted cereals, water and sea salt. The soybeans are first steamed, mixed with […]
Gourmet recipes for Easter
We at SOSCuisine.com always try and aim at suggesting tasty, simple and quick dishes for the weekdays, so that you can eat well for less. The choice of these dishes depends on the seasonal availability of fresh ingredients and the specials advertised in the flyers of the major grocery stores. As we are about a […]
Ketchup: American or… Chinese?
A condiment that goes hand in hand with hotdogs and hamburgers, ketchup certainly gives the impression that it is part of American culinary tradition. However, this incredibly popular condiment is in fact the descendant of a spicy Chinese sauce called ‘kê-chiap’ that the British explorers brought back from the East in the 18th century; it […]
Squashes and pumpkins for taste and good health
It would be a pity to simply dismiss squashes and pumpkins as decorative objects, since they are also very tasty foods. Moreover, as their vibrant colour suggests, they are bursting with antioxidants.
Mayonnaise, a Sauce of Controversial Origins
The origin of the famous mayonnaise sauce has stirred up much controversy. According to certain historians, it got its name from the town of Mahon, main city of Menorca in the Balearic Islands, an archipelago off Spain. When the French conquered these islands in 1756, the cook of Admiral Plessis, Duc de Richelieu, successfully reproduced […]
The sauce that smells fishy…
A condiment that is essential to Southeast Asian cuisines, fish sauce, also known under its Vietnamese name nuoc-mâm and its Thai name nam pla, is obtained from tiny fish that are steeped in brine (15kg of salt for 100kg of fish) and left to marinate in the sun for 12 months in jars or wooden […]
Irish blood runs in Quebec veins
March 17th is St. Patrick’s day, and this year many of us will be only too happy to dress up in green, sport an Irish clover and get together with friends and enjoy a couple of beers.
Sugar time
During the months of March and April, when the maple sap starts to flow, many of us look forward to celebrating the arrival of spring by visiting our beautiful maple groves. Maple syrup also holds a place of pride in our culinary culture.
A Little Dash of Heat Called Tabasco
Everyone has heard of Tabasco sauce, that spicy, liquid sauce made from vinegar, salt and red peppers that are aged in barrels till they ferment. It is used in cooking – albeit sparingly – to enhance the taste of many dishes as well as in the preparation of several cocktails.
A vegetarian… hamburger?
Originally published in the Journal de Montréal on May 27, 2006. This week, to make a change from the same old ground beef hamburger, try out this little delicacy that pleases vegetarians as much as carnivores. Some legumes for texture and proteins, spices to enhance the taste and tomatoes, as they are pleasing to the […]
The Best of Worcestershire
Worcestershire sauce is a dark condiment with a sweet-and-sour and slightly spicy flavour; it is used for preparing a large variety of dishes like steak tartar, Caesar salad, and also for flavouring cocktails such as the famous Bloody Mary.
