Curiosity Delivers.

Taco recipe

Fried Fish:  1 cup all-purpose flour 2 tsp black pepper 1 tsp paprika 1 cup beer 1 kg white fish of your choice (ex. cod, tilapia, haddock, etc.), cut into 1-inch wide strips  Oil for frying   1)    Mix the flour, black pepper, and paprika together. 2)    Gradually add in beer while mixing. 3)    Whisk… Keep Reading

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Making the Simple Exquisite: Tips to making eggs

While eggs are delicious and cheap, many do not know how to cook them properly. All too often, eggs are overcooked and rubbery. Learning how to make scrambled, boiled, and poached eggs can greatly diversify your diet or improve your homemade eggs benedict.   Scrambled Eggs   Ingredients ·      3 large eggs ·      6 tbsp… Keep Reading

Making the Simple Exquisite: Tips to make a classic broth

Knowing how to make a good and flavourful broth is a helpful tool to have in one’s repertoire. Broths have so many uses in the kitchen, ranging from making a delicious homemade chicken noodle soup to adding flavour to sauces. The key to an amazing broth is patience—let the broth reduce after straining to concentrate… Keep Reading

Trilogie serves decadent dumplings

While Montreal is known for its plentiful and high-quality European cuisines, there are few Asian cuisines that stand out in the city’s restaurant industry. Recently opened in December 2014, Trilogie serves up traditional dumplings and accompaniments, such as fresh salads. Located in the Parc-Extension area, owner Anita Feng and her family have been delighting customers… Keep Reading

Making the simple exquisite: How to make juicy and perfect chicken

Follow this simple method for juicy and tender chicken breasts Step 1 Flatten the boneless, skinless chicken breasts.  Pound the chicken until it is a half inch thick using anything heavy you can find in your kitchen. This ensures a consistent, even-handed preparation. Step 2 Season the chicken breasts.  Use any seasoning desired for your dish, such… Keep Reading

A chef’s journey

  A chef’s upbringing influences hir or her cuisine. Chef Antonio Park, owner and chef of acclaimed Montreal restaurants Park and Lavanderia, is also the newest Chopped Canada judge, and has a unique background that has helped shape his outlook on food. Park was born in Argentina to Korean parents, and spent his childhood in South… Keep Reading

Maison Publique

Chef Derek Dammann, alum of Jamie Oliver’s London flagship restaurant Fifteen, opened up Maison Publique in October 2012. A casual neighbourhood pub where one can find both good food and drink, Maison Publique also featuresa cozy and welcoming ambiance. On its outer brick façade, there is a mural of the classic Montreal Molson brewery. Inside… Keep Reading

Recipe: Curried butternut squash and broccoli soup

Ingredients: 2 tbsps ghee (clarified butter) 1 large onion, diced 1 bulb of garlic, minced 1 tbsps fresh ginger, grated 2 tbsps curry powder 2-3 tbsps red thai curry paste 1 tbsps cayenne pepper 1 medium butternut squash, cubed 4 heads of broccoli cut into florets 4 cups low sodium chicken broth 1 14-oz can… Keep Reading

Student of the Week: Pierre Compere

Although most students are still searching for their purpose at university, Pierre Compere, a U1 political science student, has found his calling to make an impact in the world through pursuing creativity and sharing his vision of beauty in the world through his work. As the head of marketing for Word and Colour—a journal challenging… Keep Reading

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