Chef Michael Smith, who hails from Fortune, P.E.I., is at the heart of Canada’s lobster fishery. His salad combines the earthy heartiness of lentils, the luxurious sweetness of lobster and the peppery flavour of arugula.
1 l (4 cups) water (approx)
250 ml (1 cup) green or du Puy lentils
2 ml (1/2 tsp) salt
2 to 4 lobsters
4 l (16 cups) water
125 ml (1/2 cup) salt
LONDON, Ont. — If you know the difference between a chimichanga and an empanada, you’re probably already a fan of Mexican cuisine. If not, you may not realize what you’re missing.
That’s one reason a Canadian book publisher has just released a Mexican cookbook by an author from Las Cruces, N.M.
Here are some Mexican recipes focusing on fresh ingredients that are sure to tantalize your taste buds.
The recipes are from Kelley Cleary Coffeen’s new cookbook, “200 Easy Mexican Recipes: Authentic Recipes from Burritos to Enchiladas.”
Chicken and Lime Soup
A tapas-style meal made up of a variety of small, appetizer-like bites is something we tend to associate with evenings and cocktails. But we thought the same idea of small plates would lend itself perfectly to a Mother’s Day brunch. So we came up with a variety of tapas ideas suitable for Mom’s big day.
Mom always said to eat your vegetables, so this Mother’s Day serve her breakfast in bed inspired by a walk through the garden.
It doesn’t matter how skilled — or not — your kids are in the kitchen. This easy, fruity mousse parfait is a great Mother’s Day project they can help with.
TORONTO — Jars filled with sweet confections make for novel desserts, and are an easy and fun way to achieve portion control.
In “150 Best Desserts in a Jar” (Robert Rose), chef Andrea Jourdan has recreated recipes for traditional goodies like lush chocolate mousse, pecan bread pudding and creamy panna cotta that can be prepared and served in glass vessels.
TORONTO — Trine Hahnemann’s dream is that everyone in the world can have a decent daily meal.
The Danish chef and cookbook author is a passionate spokeswoman for sustainable solutions, eating seasonally and organic sourcing, and champions the idea that food should be be made with love.
Rhubarb is one of the first homegrown products available in Canada in spring. Here is a delectable recipe created by chef and food writer Trine Hahnemann to use with the versatile vegetable, which is often incorporated into desserts. The recipe is excerpted from “The Scandinavian Cookbook.”
Not so long ago, there was a certain image associated with being vegetarian. It usually involved Birkenstocks, lentil loaf and an agenda.
There still are plenty of all three in the meatless movement, but a growing number of Americans are finding they can have cauliflower and kale at the centre of the plate without a side of ideology.