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Category: Our Columns
A question of… “good tuna”
Originally published in Journal de Montréal on December 8, 2007. Tuna happens to be one of the types of fish that contain maximum amounts of Omega-3 – the good fats whose health benefits everyone keeps praising these days. On top of that, it is also rich in proteins and low in cholesterol.
Hanukkah, let the light shine!
Originally published in Journal de Montréal on December 12, 2009. The great Jewish festival of Hanukkah commemorates the rededication of the altar of offerings in the Holy Temple of Jerusalem, following an important military victory against the enemies of Israel in 165 BC.
“Ossobuco”: the ace is in the hole!
Ossobuco (also known as osso buco) or veal shanks, is a classic Italian dish that originated in Milan and it literally means “bone with a hole”. It is made from slices of veal shanks (preferably from milk-fed veal) with bone and marrow, braised languorously in a sauce of white wine and tomatoes, and is often […]
Feta fetish in Quebec
Originally published in Journal de Montréal on December 5, 2009. Feta is a brined curd cheese that is soft and white and produced in blocks. It has been made in Greece since ancient times, but its name only dates back to the 17th Century. It comes from the Italian word “fetta” meaning “slice”. The curd […]
Cobbler’s pasta
Long ago, in the poorer neighbourhoods of Naples, people often didn’t have enough money to pay the shoe cobbler. So it was a common practice to barter a few bits of food in exchange for repaired soles.
Sardines: Champions of Omega-3
The term sardine applies to many types of small fish (sardinella, sardinops, sprats, herring) found in the Mediterranean Sea and Atlantic Ocean.
Egg-straordinarily healthy, easy to cook and low-priced
Looked down upon for many years because of its high levels of cholesterol, the egg is now making a comeback into the world of healthy foods. It’s being appreciated for its exceptional levels of high quality protein as well as several vitamins and minerals. It is, among other things, one of the rare food sources […]
In defense of the potato
The potato has honourably nourished us since many generations. However, over the past few years, it has become a victim of denigration and even fallacies: It has been accused of making people fat, containing few nutritional elements, increasing the risk of diabetes, etc.
Parmigiano, Eight Centuries of Nobility
Who has not heard of Parmigiano Reggiano (also known as Parmesan cheese in English), that granular cheese with a sharp and fruity taste, which has contributed so much to the diffusion of Italian cooking around the world?
Tofu, even for carnivores
A fresh product made from the milky liquid extract of soy beans, tofu is a food whose taste grows on you.
Pomegranate: A “Cool” Fruit
Native to Iran, the pomegranate was probably one of the first fruits to be domesticated, along with figs, olives and grapes. Thanks to its thick skin that results in a longer shelf life and to its juice that quenches thirst during long desert crossings, the pomegranate was considered to be a basic food for nomads […]
Barley, the cereal of gladiators
Barley, which belongs to the same family as wheat and oats, is the oldest cultivated cereal crop. In ancient times, barley was considered to be the symbol of strength and military valour, to such an extent that gladiators were known as hordearii, or “barley-eaters”.
