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Sweet Seals For You, Always
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Lint Roller? I Barely Know Her
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@josephlavoie
Someone, unplug this TV
Someone, unplug this TV
Does November 9th, 2015 ring a bell?
If you’re of a certain era, you may remember it as the 26th anniversary of the fall of the Berlin Wall. It was on November 9th, 1989 that East Germany announced that all of its citizens could visit West Germany and West Berlin. It was an historic day, with iconic images of East Germans climbing onto the wall to celebrate with West Germans on the other side. It…
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Back in Toronto and loving it
Back in Toronto and loving it
After four amazing years in Ottawa where I had the privilege of serving Foreign Minister Baird and Prime Minister Harper, I’ve returned to Navigator — the high-stakes communications firm that kick-started my career nearly a decade ago.
While we made the most of our time in Ottawa, my wife and I missed Toronto dearly. We missed the markets, the restaurants, the festivals, the parks, and the energy…
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Sorrel, Peas and Buttery Rice
Sorrel, Peas and Buttery Rice
Persian rice pilafs are a wonderful thing—exceptionally fluffy rice with the separated grains that are not sticky. Add in butter and almonds, and you’ve got yourself an addictive base upon which to build flavours. In this version, I’ve used less butter than a typical Persian rice pilaf. I like cutting the richness by a couple degrees so I can layer on additional flavour.  This time, that means…
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Grilled Pizza with Herb Salad
Grilled Pizza with Herb Salad
My wife makes killer pizza dough. She’s become quite the pizza guru and we now have regular pizza nights. It’s always my favorite night of the week. I also love how the whole house smells like an Italian pizzeria on these nights.  But on this particular day, it was just shy of 30°C outside, and we weren’t in the mood to heat up the whole house to make pizza. Our oven exceeds 600°F; when it’s…
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BBQ Ramp and Potato Salad
BBQ Ramp and Potato Salad
In my books, Spring hasn’t arrived until the farmer’s market returns with a fresh selection of fiddleheads and ramps (a.k.a wild leeks or wild garlic). Ramps are a big deal in Quebec’s Eastern Townships, where the bulk of my family comes from. My grandfather counts down the days until he can hike into the woods, guided by the aroma of pungent and sweet garlic to locate patches of this most…
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Miso Cod with Bok Choy
Miso Cod with Bok Choy
I wish I had a compelling story to go with this week’s recipe. The truth is, one Saturday morning, my wife told me she wanted fish for dinner. With clear marching orders, I went to Whalesbone—the finest fish monger in Ottawa—to see what was on display behind the vitrine.
Salmon, trout, halibut and cod were all there for the picking. I’ve cooked a lot with the first three fish, but after one bad…
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Sexy Root Vegetable Salad
Sexy Root Vegetable Salad
Does anyone wake up thinking, “You know what I could use right now? A root vegetable salad”? It just doesn’t happen. Let’s be honest with ourselves, we typically think of using root vegetables to flavour stocks or soups. Sure, we might add some peeled carrots to our asian-inspired rice noodle dish, or make a beet salad from time to time, but if you’re like me, the idea of making a root vegetable…
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Vietnamese Pork Broth with Rice Noodles
Vietnamese Pork Broth with Rice Noodles
This ain’t Pho, but it might be better.
This week’s recipe looks pretty similar to that ubiquitous Vietnamese dish we all know and love. That big bowl of hot broth that hides an undertow of rice noodles upon which heaping amounts of bean sprouts and cilantro rest. Dig through this nest and you’ll find meat that’s been perfectly flavoured by a broth that’s been simmering all day. It’s quite…
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The Fastest Curry Laksa. Ever.
The Fastest Curry Laksa. Ever.
This is the fastest curry laksa you’ll ever make.
You won’t even have to take out a knife for this week’s recipe. Start to finish, we’re looking at 15 minutes. And I mean real people minutes, not Jamie Oliver minutes.
To pull it off,  we’re letting a kick-ass curry paste do all the work for us. Do not skimp out on this crucial ingredient — it’ll make your big bowl of broth and noodles sing. You…
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Roasted Broccoli with Israeli Couscous
Roasted Broccoli with Israeli Couscous
Broccoli is such an underrated vegetable. I don’t know about you, but I don’t exactly get excited about using it in my cooking. Maybe it’s because for the longest time,  I assumed the only way to prepare it was to steam it.  That’s fine when you’re making baby food, but if  you really want to make the broccoli shine, try roasting it, as we’ve done here.
Roasted Broccoli with Israeli Couscous
Servi…
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Cauliflower Caper Cake
Full credit for the inspiration and method for this week’ recipe goes to Yotam Ottolenghi. You’ll find the original version of this recipe in his latest book, Plenty More. I have made my own tweaks to his version, including the use of capers instead of basil, caraway instead of nigella seeds, and the use of Harissa paste to give the cake a little more kick.  This is a fun dish to prepare with…
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Bengali-Spiced Salmon Stew
This dish is nothing like the last salmon dish we cooked together. While that one was nuanced and delicate, this week’s recipe is simple, bold, and spicy.  Since we’re still stuck in a winter deep-freeze,  this stew should taste exotic enough to transport you to another world.  While Ottawa was a face-numbing -40°C last week, it was 28°C and sunny in Bangladesh, which is where panch phoron—a…
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Sausage Cassoulet
Here’s a simple and affordable meal fit for the season. This food of peasants—a simple mélange of affordable ingredients like sausage, pork and beans is classic comfort food. Get the fireplace roaring and get this dish on a stove and winter will feel alright again. It take a little bit of time to make, as you want to build up flavours, but you’ll be happy you did it when you take that first spoon…
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Colourful Winter Salad
In the dead of winter, a root vegetable salad, balanced with some citrus can be a delightful treat. This recipe is easy and it looks refreshingly colourful on a plate. The pomelo might be hard to find, depending on your access to a good grocer or produce store, but if you can find it, it makes all the difference. If you can’t no sweat, you could use sumo citrus or grapefruit instead.
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Udon noodles with a 5-minute egg
Udon noodles with a 5-minute egg
There’s something so damn satisfying about noodles in hot broth, isn’t there?  I remember so vividly my first sip of pho at a proper Vietnamese restaurant in a derelict mall on the outer edges of  Toronto (we’re talking Jane/Finch area). I was working a summer job at a telecommunications company and the senior manager hauled me out to this joint on my first week. It was love at first sip. The…
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Poached Salmon with Dashi
Poached Salmon with Dashi
I recently discovered a new series on Netflix, Mind of a Chef, which is way more informative than 99% of the cooking shows on TV these days. Early in the series, we get an education on dashi—the quintessential Japanese soup stock—from the show’s host, David Chang. I’m a huge fan of Chang’s food, having eaten at his NYC and Toronto restaurants on multiple occasions. So when I saw how fascinated he…
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The Ultimate French Onion Soup
The Ultimate French Onion Soup
We all have that one dish…you know the one.  Maybe it’s the lasagna mom cooked for you on Sundays? Or the pizzas you made with Dad on Friday nights? Or  the salty pretzels you got as a treat after a hard-fought hockey game? We all have that one singular dish that connects with a deeper part of our souls.This soup is mine.
It’s what my wife and I had on our very first date (10 years ago next…
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