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For many Western-trained chefs, cooking is all about highlighting an ingredient’s natural flavours: choose a wonderful bit of fish or meat, cook it perfectly, sprinkle some salt on it and then tell your guests that you “wanted the lamb to speak on your own.”
Cranberries are one of the very few commercially developed fruits that are native to North America, and as such they are not very common in France. When I saw the bags of fresh red berries on the shelf at one of the bigger local grocery markets, I almost purchased the whole display! Not entirely sure what I was going to do together, I dumped the entire lot into a chest freezer, because if I know anything, it is that cranberries keep remarkably well in the freezer.
I am featuring Osteria Savio Volpe chef Mark Perrier’s simple but delicious kale salad, which will soon be your new favorite starter.
Osteria Savio Volpe’s Kale Salad
4 packed cups dinosaur kale leaves
2 tbsp toasted breadcrumbs
2 tablespoon grated pecorino cheese
Bananas figure heavily into my baking routine. And, while both my sons did observe all the first birthdays with merry, frosting-swathed banana cakes, the majority of my banana baked goods arrive in rustic form.
In October, Brussels sprouts reach the summit of the autumn seasonality and yield a more intense flavour. There are a number of ways to serve brussel sprouts, but my favorite is seared in a pan with caramelized the advantages that make a crunchy, charred bite that complements savoury autumn dishes.
The magic of Halloween is that any candies eaten on All Hallow’s Eve is calorie-free, at least in our own hearts. The actual problem is that the leftover candy that sticks around for days or weeks. Even in homes without a trick-or-treaters, those miniature chocolate bars appear to be everywhere.
This past September I cooked for a variety of private dinners and a few weddings on Salt Spring Island, B.C. It is a unique place, obviously beautiful and will be the home to an eclectic, vibrant community.
There’s 1 thing I know I can rely on every year that will assuredly can lift my spirits in wet weather: mushroom hunting season! In France, where I live, cool rains bring out masses of improbable amateurs, young and old alike, who trudge deep into the woods in search of not-always-so-buried treasures. The grumpy old police captain that hangs around my favorite local brasserie turned up another week sporting an ear-to-ear smile as he presented multiple wicker baskets filled to the brim with cèpes he’d snagged earlier that morning. My polite inquiry as to where he’d been out picking, immediately saw the broad smile vanish from his lips as he craftily went about changing the subject.
This outstanding dish has Islamic, Burmese and Thai roots. There is no standard recipe and variations vary from a curry-like soup with powerful cumin and coriander tastes to a model rich with coconut milk and less spice. This version comes from the cooking school at the Four Seasons Hotel in Chiang Mai. First, comes a recipe for homemade curry paste, but do not feel bad if you purchase it Thais also often get theirs from favorite vendor in the marketplace.
This outstanding dish has Islamic, Burmese and Thai roots. There’s no standard recipe and variations range from a curry-like soup with strong cumin and coriander flavours to a version rich with coconut milk and less spice. This version comes from the cooking school at the Four Seasons Hotel in Chiang Mai. First, comes a recipe for homemade curry paste, but don’t feel bad if you buy it: Thais also often get theirs from favourite vendor at a market.