"Ricardo Larrivee" news and stories

One of the most popular faces of the Canadian Food Network scene is Ricardo Larrivée -- a wonderfully flamboyant Montreal native who whips up unending piles of deliciousness. While promoting his new book "Meals for Every Occasion," Tourisme Montreal chatted with him about the notable foodie destinations in the French-Canadian city.

Of course, the first things on the docket were the classic smoked meat and poutine. While he stuck to the roots of the curds and gravy grandeur by stressing the pleasure of simple fry stands, Larrivée also made sure to mention the succulent wonder of Au Pied du Cochon's foie gras poutine. (If you follow Anthony Bourdain's show, you definitely know what we're talking about.) From there, he mentions foods and destinations such as the excellent local brew, Blanche de Chambly, French feasting at Restaurant Julien and Jean-Talon Market -- which Larrivée says is the largest open market in North America.

Anyone else ready for a road trip?

Over at Foodtv.ca, they're choosing monthly recipes from Food Network chefs and cooks and sparking up a little competition. This month, I can't help but share because, well, the recipe comes from one of my favorites -- Ricardo -- and uses an ingredient that is gearing up for mass picking -- apples.

Ricardo Larrivee's Mini 'Tatin' Apple Tarts with Caramel is the name of the game this month. These cooking clubs are a great way to get extra tips about a recipe. For one, if you see an ingredient that just doesn't sound right to you, it's easy to get feedback from others as to whether that nibblet is really worth it. And secondly, it's a great way to challenge your foodie photography and try to come up with most appetizing-looking dish. And thirdly, does it need to be said that it never hurts to have a reason to make a delicious dish?

These Tatin apple tarts look darned good, and a nice alternative to apple pies. If you take a stab at making them, let us know how it turns out!

My only aim in cooking is enjoyment!

The above quote, which starts off Ricardo Larrivee's preface for Weekend Cooking, couldn't be more true. I remember the first time I saw his Montreal-based show on the Canadian version of the Food Network. I was a bit put off by his exuberance, but for some reason I stuck around. By the end of his half-hour show, I was hooked and Ricardo had become one of my favorite televised cooks.

On his show and in his magazine, Ricardo blends gourmet food and recipes with ease, and this cookbook is no exception. The book features a myriad of food styles that offer fancy takes on simple meals like Ricotta-Stuffed Pancakes with Orange Sauce and Duck and Potato Hash, as well gourmet offerings like Foie Gras Terrine or Choco-Espresso Risotto – and it does so with a variety of mouth-watering pictures taken by Christian Lacroix.

In one way, this is my dummy cookbook – a text that offers me simple, yet mouth-watering dinner options when I just can't decide what I want to eat, want to whip up something fancy with minimal effort, or want to make something ahead of time. On the other, it's great for continuing to practice and expand my culinary skills. Weekend Cooking outlines a lot of basics, like a Bearnaise Sauce or pie crust, as well as a diverse selection of dishes and ingredients (beets, dear, scallops, biryani rice, quinoa...) that provide the perfect stepping stone for further cooking development. And for you wine fiends out there – each dish comes with a suggested wine pairing.