Category Archives: recipes

Matzo Ball Soup for the Soul

BY KIM MATURO

Matzo ball soup
Photo Credit: Katherine Macnaughton

Every year, my extended family gets together for a traditional Passover Seder. On the two first nights, we get together at a family member’s house and go through the traditional readings of the story of Passover followed by copious amounts of food. This year, the second night was hosted by my parents and the meal began with the most comforting classic matzo ball soup.
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Maple-Bacon Cheddar Muffins

BY ALEXIA PTITO

MAPLE BACON CHEDDAR MUFFINS

Spring has sprung (sort of) and whether or not snow is still upon the ground, the maples have yielded their bounty and the Easter bunny will soon deliver its chocolates and treats to happy children everywhere. And most of us will be having a more or less functional Sunday brunch this week, to celebrate the equinox.
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Prosecco fruit salad

BY CATHERINE MOREAU

Fruit salad
Photo Credit: Katherine Macnaughton

A standard in cafeteria’s worldwide, fruit salad is often thought of as a somewhat unoriginal and dated dessert option. However, it can be a refreshing and healthy way to end a meal or to start off your day. One way to infuse new life into this classic is by adding a grapefruit simple syrup, some fresh basil and a dash of Prosecco. I recently brought this jazzed up version to a brunch and it was appreciated by all. What’s great about fruit salad is that you can add whatever fruit is ripe and in season. It’s also a breeze to make if ever you’re pressed for time. You can also indulge knowing that you’re doing your body good!
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Eating well, Healthy and Sustainably!

BY CAMILLE MACNAUGHTON AND CHRIS ELVIDGE

Herring burger
Photo Credit: Katherine Macnaughton

As a self-proclaimed foodie, I strive to eat good food, but does that mean I have to compromise on certain ethical beliefs about where the food comes from and how it is caught, especially fish? Chris and I are both biologists, focused on the ecological impacts that industry or people have on freshwater systems. As a result, we are well aware of all the research supporting sustainable fisheries and how shifting to such practices is a win-win situation for the health of our oceans, the socio-economic standing of local fishing communities, and overall human health. We are however, always questioning the ever-changing state of certain fisheries and are continually asking ourselves how best to implement smarter choices in everyday life. If we have problems making these decisions, we are surely not alone!
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Homemade Baklava: A fool-proof dessert

BY AMANDA PIEDIMONTE

Baklava
Photo Credit: Katherine Macnaughton

A few years ago, I offered to make dessert for Aurélie’s birthday dinner. Not having a huge sweet tooth, as alluded to here, she instructed me to go nutty rather than chocolatey or fruity. And so the idea of making homemade baklava was born! (Actually, I couldn’t decide between baklava or hazelnut crème brûlée so I made both…)
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Let Them Eat Cake … or Pudding

BY KIM MATURO

Chocolate Pudding
Photo Credit: Emmanuel Hessler

Have you noticed that from February to April there are a lot of birthdays going on? In my case, I have 8 birthdays (including mine) spread out over 5 weeks. Last week, there were three birthdays at my office and this week another two. That’s a lot of cake and celebrating. This week is both my mother’s and my sister’s birthdays (Happy Birthday you guys) and I wanted to make my sister a birthday cake. She loves cheesecake, so I wanted to make a Brownie Bottom Cheese Cake.
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Traditional Irish Boxty Pancakes

BY CATHERINE MOREAU

Irish pancakes

This past Saint-Patrick’s day I decided to host a pre-parade brunch that consisted of various Irish staples, which included boxty pancakes (bacstaí or arán bocht tí meaning “poor-house bread”). Not being a fan of regular pancakes (I know, it’s hard to believe!), I was excited to try out these traditional Irish pancakes, which are like a cross between a latka, a hash brown and a standard pancake. Much lighter and less oily than latkes or hash browns, boxtys have all the pillowiness of a pancake, but with slightly more texture.
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Amanda and Auré’s Favourite Things

BY AMANDA PIEDIMONTE AND AURÉLIE PTITO
From the Chocolate Throwdown

Homemade Ice cream and chocolate brownie

When it comes to food, Amanda and I are the same person. This makes her my favourite restaurant-going buddy, since whenever we go out to eat, all we need is one glance at the menu and, through some weird gluttonous unspoken communication, we already know what we’ll be sharing. This made her the obvious choice as a partner for the Chocolate Throwdown (also, I kind of think she’s awesome). We were inspired by Ben and Jerry’s fanciful ice cream flavours, specifically Jimmy Fallon’s Late Night Snack, which, among other things, features fudge-covered potato chip clusters. And since neither of us has an insane sweet tooth, we decided to balance out the sweetness by adding as many salty components as possible. So, let us now present our favourite things!
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To Brownie or not to Brownie: a question of chocolate

BY EMMANUEL HESSLER
From the Chocolate Throwdown

Meat Brownie
Photo Credit: Emmanuel Hessler

Every so often, ridiculous men put their heads together. From these unstable and unsustainable moments of collaboration, ideas of exquisite beauty and originality take shape. From the primordial ooze of these men’s minds, a recipe is created, bending the rules of physics as we experience them while flouting the epistemological theories we take for truths. This recipe was J-F’s and my way of expressing to the world that chocolate didn’t have to resign itself to just being chocolate. If Vespas are for driving around in summer, surely the brownie is for being reinvented. I give you our take on the classic brownie.
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