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Posts Tagged ‘cooking for two’

???????????????????????????????Americans often express surprise when I tell them how hot summer is in Montreal, as if the entire country of Canada is a solid block of ice year-round. My NJ relatives don’t understand that it gets up to the low 30s C and that many of the Montreal buildings are old and don’t have air conditioning. Including my office. And my apartment.

One of the brilliant Korean summer dishes is naeung myun, a cold noodle soup served with an icy broth. On a sweltering day, this meal is sooooo refreshing and not too hard to make.

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???????????????????????????????I like salmon. We like salmon. And we can always find fresh salmon at the public market (the fishmonger at Atwater is my favourite).

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???????????????????????????????I haven’t been posting because, frankly, I haven’t been eating much. My doctor upped a prescription I was taking, which robbed me not only of energy and strength (had to nap twice a day and when not at work, spent the rest of my time in bed), but also lost my appetite, made me hypersensitive to food odours, and left me feeling oh so unwell for over a month. But fortunately, I seem to be adjusting to the damned pills (FINALLY!), and am back to eating and of course cooking as per usual.

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It’s been a long time since I’ve made steak. One of my favourite recipes is steak au poivre, which I found a long time ago in the now defunct Gourmet magazine while visiting my parents-in-law for Christmas. It’s a great recipe. Not many ingredients, not difficult. Tastes awesome.

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I love uni, and when I saw a couple itty bitty sea urchins at the Jean Talon market, I got them, thinking to use them as a side dish for some sous-vide salmon. But as it turns out, my husband does not like uni, so I saved them for myself for breakfast. Which just happened to be ramen. Not exactly the best of beds for the sea urchin, but I ate them all first, anyway, so it was all good.

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So far, this is my favourite quiche recipe, though I’ve yet to find a crust recipe which won’t get soggy or will yield enough to cover the deep dish. I think next time I’ll have to do a batch and a half of crust to make enough. And blind baking is a must, though I skipped that this time. Actually, the crust was a total disaster, as I tried a new recipe, and instead of using a food processor like the recipe does I used a pastry cutter which had poor results. The cold butter didn’t really integrate well with the flour and I was left with a dry, brittle dough even after chilling (similar to my initial problem with the match shortbread), which did not roll out well. So the result was that I was only able to cover the bottom of the pan, leaving the sides bare. Oh well. I don’t have a springform pan, either, so it was almost a terrine rather than a quiche.

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Every generation rediscovers Julia Child, and I find myself going through The French Chef with Julia Child dvds via my by-mail dvd service. In one episode, she went over how to fix vegetables, and blanched green beans before tossing them with lemon and (of course) butter. It’s been a year since I’ve cooked green beans, so I figured I’d try it out. I don’t dislike green beans, I just find the process of snapping the ends off and cleaning them in a colander (which then has to be washed) to be somehow more trouble than say, laboriously shelling English peas, washing the peas, and tossing them with hot butter. Or peeling and chopping carrots before steaming them and then tossing them with butter and maple syrup. Or…ok, so it’s not hard at all to make green beans. For some reason I just usually pass them by at the market. But in my defense, they’re not quite in season here yet.

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