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Ricardo Larrivée Chats About Eating Out in Montreal - Foodie Flicks

Posted Sep 18th 2009 11:00AM by Monika Bartyzel
Filed under: Foodie Flicks

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?

Spring Break Cookin' and More - The Globe and Mail in 60 Seconds

Posted Mar 11th 2009 6:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

When the kids are home for spring break, you could whip up some ... pizza fondue?
How to eat in Paris on a budget.
Poutine and Smoke's Poutinerie, as explained by a naysayer: "Is it stupid of me to wonder why such a prosaic (to me) dish has achieved such iconic status?"
The world of wine spending -- from the expensive, dream bottles to the tasty, yet affordable selections.
... or revel in wines under $20.
Recipes: Mushroom Soup, Black Cod with Jerusalem Artichoke and White Turnip Puree, and Blood Orange and Almond Tart

How to Make That Perfect Smoked Meat Sandwich at Home

Posted Jan 2nd 2009 1:04PM by Monika Bartyzel
Filed under: Meat, Sandwiches

The only sandwich in the world that I accept without veggies and cheese is the Montreal Smoked Meat sandwich. It's the perfect meat to have on its own, with fresh and delicious rye bread and a nice helping of gourmet mustard. It's also the type of meat that you don't want to prepare half-assed. When you bring it home, you don't want to throw it in your frying pan to heat up, or (egads!) microwave it -- especially when it comes straight from Montreal.

When my friend brought me a few pounds of the delicious meat on New Years Eve, I knew it would make the perfect dinner to start off 2009. But how to prepare it in a way that makes the most of the flavor?

Simple. Grab your soup pot, slip a steamer insert inside, and fill with the appropriate amount of water. Rip off a sheet of plastic wrap, place a generous amount of meat in the center, and then place the pile and wrap in the pot so that the bottom is protected by the wrap, but the top is open to get some moisture from the steam. Put your top on the pot, bring it up to a nice steam, and when the meat is nice and warm, pile it onto your sandwich with some gourmet mustard, preferably with grains.

Side it with poutine, and you'll want to move to Montreal!

Potlucks, Poutine and Loads of Recipes - The Toronto Star in 60 Seconds

Posted Dec 19th 2008 9:04AM by Monika Bartyzel
Filed under: In Sixty Seconds

Hungry? Want a huge feast will little effort? Host a potluck, but make sure your guests don't bring their feasts in pots they take with them.
Potatoes. Cheese Curds. Gravy. Yum and oh my! Corey Mintz investigates Smoke's Poutinerie, and offers solid places to pick up poutine in Toronto.
Recipes Galore: Indian Popcorn, Tipsy Turtle Bark, Southwest Pita Chips, Frosty Snowmen, Molasses-Spice Lemon Sandwich Cookies, Lebanese Lentil Soup with Spinach and Lemon, Chocolate Crinkle Cookies

The Toronto Star in 60 seconds: Poutine, steak, and stout

Posted Nov 11th 2008 1:02PM by Monika Bartyzel
Filed under: In Sixty Seconds

Who actually came up with poutine -- the delicious combination of fries, cheese curds, and gravy? Marion Kane investigates.
A divine bovine taste test -- how do different areas affect the taste of a steak?
Josh Rubin reviews Samuel Smith's Imperial Stout.
Recipes: Pasta with Spicy Sausage and Broccoli Rabe and Giada's Beef and Squash Stew

The Toronto Star in 60 Seconds: Beer bars, heirloom tomatoes and sapodilla fruit

Posted Jul 17th 2008 12:01PM by Monika Bartyzel
Filed under: In Sixty Seconds

Toronto is a great city, but it's even better when you discover the myriad of great beer bars in the city. All of my favorites are on there, although Abbot on the Hill should've gotten more than just an honorable mention.
The ins and outs of Mill St. Organic Lager.
They may look asymmetrical, but heirloom tomatoes are a great tomato find.
Montreal poutine hits Toronto with Cafe du Lac.
Recipe: Escabèche-style Scallops.
Give TLC to the sapodilla fruit.
Recipe: Fried Grouper with Parsley Sauce.

Poutine and Plonk: The Boston Globe in 60 seconds

Posted Jul 22nd 2007 2:43PM by Bob Sassone
Filed under: Newspapers, On the Blogs, In Sixty Seconds

Ratatouille

Lox, no bagels.
How to cook bluefish (check out the video too).
Health food of the day: Poutine, which are french fries covered in cheese curd and gravy.
An appreciation of the film Ratatouille, complete with several recipes.
Check out the Globe's most recent Plonk of the Month.
Some great foods to buy from local businesses, including scones and soda breads from The Keltic Krust, sweet breads and pastries from LollipopTree, and tapioca pudding from the Spice & Rice restaurant.
This week's recipes: Huevos Rancheros, Sea Scallops with Asparagus and Sugar Snaps, and Trout Almost-Amandine.

Foie Gras Poutine: Food Oddity of the Week (not for the weak)

Posted Jun 27th 2007 12:44PM by Joanne Lutynec
Filed under: Restaurants, Food Porn, Recipes, Food Oddities, On the Blogs

I know some people love it and others think it sounds pretty horrible, but personally I've always been a big fan of regular Poutine - crispy french fries smothered in gravy with cheese curds throughout. But this? Well, I have no idea what to even categorize this under exactly - food porn, perhaps? Maybe food oddities? Regardless, this is definitely something that you just don't see everyday.

Rob at Hungry In Hogtown has created his own version of Foie Gras Poutine with Horse Fat Fries, based on a recipe from Montreal-based restaurant Au Pied de Cochon, which features a veal demi-glace, artisanal sheep's milk cheese for his fresh cheese curds, seared foie gras, and his (soon to be infamous?) horse fat fries. Rich and decadent? Definitely. Controversial? Absolutely. But it certainly ranks as the most unique recipe I have seen on the web all week. Maybe even all month.

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Ricardo Larrivée Chats About Eating Out in Montreal - Foodie Flicks

Spring Break Cookin' and More - The Globe and Mail in 60 Seconds

How to Make That Perfect Smoked Meat Sandwich at Home

Potlucks, Poutine and Loads of Recipes - The Toronto Star in 60 Seconds

The Toronto Star in 60 seconds: Poutine, steak, and stout

The Toronto Star in 60 Seconds: Beer bars, heirloom tomatoes and sapodilla fruit

Poutine and Plonk: The Boston Globe in 60 seconds

Foie Gras Poutine: Food Oddity of the Week (not for the weak)

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