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Food: April 2012 Archives

Mmmm....La Tartine Gourmande


la-tartine-gourmande-book-small.jpgBeatrice Peltre grew up in France in a food culture.

Then she travelled the world and became known to her friends as the French girl who talks about food all the time.

When she later set down roots in Boston, the food writer, stylist, and photographer started a food blog. A cookbook soon followed.

La Tartine Gourmande: Recipes for an Inspired Life is full of beautiful pictures and food that aims to be healthful - but above all, delicious. (It's also good for people who have problems with gluten.)

 Beatrice Peltre spoke to Sonali in our studio.
 

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The Vegetarian Kitchen Table

vegetariancover.jpgVegetables take centre stage in the newest cookbook from chefs Igor Brotto and Olivier Guiriec.  The Vegetarian Kitchen Table Cookbook is a collection of meat-free recipes meant for everyone, whether they're vegetarian or not.

The cookbook features recipes from around world, including: chestnut pasta with pesto, green curry vegetables and jasmine rice and eggplant korma.

Chefs Brotto and Guiriec are both instructors at the Institut d'hotellerie et de tourisme du Québec. As Chef Brotto told Sonali Karnick, he isn't even vegetarian but felt compelled to write this book.
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Stefano Faita makes an Italian Easter classic

Stefano Faita.jpgItalians know how to eat, and they know how to celebrate! Easter is no exception. There are many different traditional Italian Easter dishes and  Chef Stefano Faita makes them with his own twist. Stefano hosts an afternoon cooking show on CBC TV: In the Kitchen with Stefano Faita.  He recently published a cookbook titled "Je cuisine Italien" - I cook Italian.

He was born and raised (and still lives!) in Montreal's Little Italy. His family owns the Quincaillerie Dante there - a store that sells everything from hunting rifles to high-end cookware.  Next door to the hardware store is the Mezza Luna cooking school.  It was started by Stefano's mother, Elena.  Elena taught Stefano everything he knows.

Sonali Karnick went to the cooking school to see how Stefano makes his Ricotta Pie. 

Stefano Faita's Ricotta Pie

ricotta pie.jpg2 cups whole milk ricotta cheese
1/2 cup sugar
2 eggs
1/2 cup whipping cream
zest and juice from one lemon
1 whole vanilla bean (split the bean in two, scrape the seeds out and set the seeds aside)
1 frozen pie crust

Heat oven to 325F. Beat eggs until well aerated and bubbles are forming. Add sugar and beat until blended together. Mix in the ricotta, then add the lemon zest and juice and the vanilla and blend well. Whip the cream until soft peaks form and incorporate into the ricotta mixture. Pour mixture into the pie shell and bake for 1 hour or until firm when a knife is inserted into the centre. Serve at room temperate or warm.

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