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Category: Our Columns
Back to… sandwiches!
Originally published in the Journal de Montréal on August 28, 2007. Another school year will start soon, and along with it, packed lunches and sandwiches. I propose that we replace the perpetual ham and cheese sandwich this year with a «pan bagnat», a traditional sandwich from Nice, in the Côte d’Azur. It refers to bread […]
Tomatoes in all the sauces
Many studies have shown that consumption of fresh or processed tomatoes is linked to a reduction in the risk of certain cancers, especially prostate. This preventive quality can be credited to the lycopene content in tomatoes. This antioxidant, which belongs to the large family of carotenoids is also responsible for the tomato’s red color. Our […]
Knowing the difference between shallots and scallions
Originally published in the Journal de Montréal on August 21, 2010. Green onions, scallions, shallots… What do you call these aromatic plants that belong to the same large family of approximately 500 plants, the best known of which are onions, leeks, garlic and chives?
Gazpacho: A Celebration of Tomatoes
No one knows the exact origin of the word «gazpacho», which is a cold tomato soup. Many believe that it derives from the Mozarabic word «caspa», meaning fragments or remnants of food.
Pistou, a Fragrance of the Provence Region
Vegetable soup with pistou, which is almost a meal in itself, is the pride of Provence. The term «pistou», often confused with the neighbouring and perhaps more well known Ligurian «pesto», means «crushed».
Bay leaf – the symbol of victory and wisdom
Native to the Mediterranean region, the bay laurel is a perennial shrub with spearheaded leaves that release a very strong fragrance when crushed, as they are rich in essential oils. Bay or laurel leaves are an essential component of the “bouquet garni“, a blend of aromatic herbs that is used in a variety of recipes […]
Add a touch of spice to your food…
Originally published in the Journal de Montréal on June 23, 2007. If you want to make your sweet and savoury dishes more interesting, you must first learn to master your peppers. These are divided into two large categories: First, you have the sweet peppers that should actually be termed as «bell peppers», and which are […]
Broccoli: an unloved champion
If vegetables are good for the health, then broccoli is a veritable champion. In addition to its well-known success in the prevention of cancer, broccoli is also effective in reducing the risk of heart diseases.
How About a Savory Aphrodisiac?
Savory is an aromatic perennial herb that originated in the Mediterranean region and it includes at least 15 species, of which Summer savory (Hortensis) and Winter savory (Montana) are the most common.
Green beans: vegetables on the outside, legumes on the inside
Originally published in the Journal de Montréal on August 9, 2008. Wax beans or green beans that can be eaten whole (pod and seed) are consumed as vegetables, but they contain more proteins than most other vegetables, and they are also rich in vitamins and minerals.
All About Pesto
For a Northern Italian like me, Pesto is serious business. Did you know that the original version, known as ‘Pesto alla Genovese’, is in the process of obtaining a Protected Designation of Origin by the European Union?
Colourful and Savoury Chives
The chive is a bulbous plant that belongs to the Alliaceae family, along with onions, leeks, garlic and shallots. The exact origin of this aromatic herb remains unknown.
