Food: March 2013 Archives
Saturday March 30, 2013
You know, like the kind you can find in stores "just until Easter, then they'll be gone?"
Big candy companies sell a lot of them at this time of year. In fact, Creme Eggs are the best-selling candy in the United Kingdom between New Year's Day and Easter and of course you can find them in many local chocolate shops too.
They seem a bit tricky to make, filled with a white and yellow cream centre, like the white and yolk of an egg, inside a chocolate shell shaped like and egg.
But you can find plenty of recipes online that claim to show you how easy it is to make Easter cream eggs yourself.
We called up a Montreal foodophile and asked him to put those recipes to the test.
Ryk Edelstein brought the fruits - the eggs? - of his labour to the studio.
He did have some help from someone who's an expert in working with sugar, chef Christian Faure, who recently competed in the "Sugar Dome" competition on the Food Network.
Saturday March 23, 2013
Small farmers across Quebec are finding new ways of marketing their products in the big city.
Specialty items like aphid honey, lychee tomatoes, and ultra-high grade maple syrup are showing up in restaurants in Los Angeles, New York, and Boston.
In some cases, it's not just a new way of doing business for farmers. It's also a new way of growing the food, or making the maple syrup, as the case may be, tailored for a "niche" market. Alex Cruz is one of the founder of Sociéte Orignal, a company that finds and markets these products for farmers just like Richard Semmelhack.
Both of them spoke with Sonali Karnick about how they've made this relationship work.
(photo credit: Richard Semmelhack)
Sunday March 17, 2013
It's not green outside yet, but everything will be green today in honour of St Patrick's Day. The annual parades in Montreal and Richmond will begin later this afternoon. And the beer will be flowing later too.
Green beer notwithstanding, this holiday's most iconic beer is Guinness. A creamy, dark pint of Guinness is famous for those bubbles that sink and the floating widgets in their cans.
So, in celebration of St Paddy's, Sonali Karnick speaks with professional beer taster and judge Mirella Amato about the science behind those high-end suds.
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- Sat., 18 – Online cooking classes, made in Quebec
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- Sat., 2 – A healthy Chinese New Year
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- Sat., 7 – BBQ Pork with Bartek Komorowski
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