Tag Archives: Emmanuel Hessler

Gracias Corazon

BY EMMANUEL HESSLER
Gracias Corazon
Photo Credit: Emmanuel Hessler

Summer is approaching very quickly, or at least that’s what my calendar tells me. Yet, the remaining piles of snow and bundled up passersby tell a different story. Rather than look in dismay at these and other disturbing signs that the warm-skimpy-clothes-Montreal-terrace-drinking-days are still a ways ahead, I put on my spring jacket (complemented by a warm sweater, scarf, and gloves) and make my way to Gracias Corazon on St-Viateur Street.
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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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*Test your Knowledge and Win a Foodie Collective Book*

BY CATHERINE MOREAU

Trivia Night

On February 13th, six of the Foodie Collective’s best and brightest joined forces to test their knowledge at Santropol Roulant’s 4th Trivia Night. Held at Santropol headquarters, participants were asked to contribute 10$ each (60$ per team of six) with all profits going to the Roulant. Beer and wine were available and large bowls of Chex mix abounded on each teams’ table. It was a great turnout, with more than eight teams in total. You could feel the brain cells buzzing!

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Loco for Tico Refried Beans

BY EMMANUEL HESSLER
Refried Beans
Photo credit: Emmanuel Hessler

Lucky, lucky, lucky me, lucky son of a gun! I vacationed in Costa Rica for Christmas and had a shit load of fun! The heat hit me the moment I got off the plane. All I could think about were the fresh fruits and vegetables that must grow in this heat. And truly, they were incredible. It would be two weeks of picking through a fruit stand’s ripe mangos, of twisting the tops off of fragrant pineapples, of getting a local vendor to slice off the thick husk of a coconut so that I could sip its generous quantities of coconut water, and then eat the gelatinous coconut skin. I even got to taste a juicy Guanábana (Soursop) fruit we discovered at a small roadside market – I felt like a real Fruit Hunter. Glorious!
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Christmas Eve Hessler Pepper Steak Special

BY EMMANUEL HESSLER
From the Christmas Throwdown
Pepper Steak

My family has a very peculiar Christmas Eve tradition. Every year, on the 24th of December, we convene at my parents’ house in Roxboro for an intimate evening celebration. Like many other Canadian households, my dad will prepare some appetizers and serve up some seasonal cocktails. But then comes the pièce de résistance: pepper steak. What makes this an unforgetable tradition in my family is the fact that my parents do not have a stovetop vent. What’s more, the kitchen windows are generally frozen shut. Cooking a pepper steak in an airtight space makes for a lot of stinging smoke. The memories are forever etched in my mind: my father in a smoke-filled kitchen tending to the meat; me setting up a fan to blow the smoke from the kitchen to the open patio door, dressed only in my boxers so as not to stink up my clothes; my mother, sister, and wife, bubbly in hand, sitting on the washer and dryer in the basement knowing better than to get involved. The result is always the same: a scene worthy of a Mel Brooks film and a delicious meal shared in our very own clumsy but comforting Hessler family tradition.

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Memories in the Making with Mulled Wine

BY EMMANUEL HESSLER
Mulled Wine
photo credit: Katherine Macnaughton

We drink certain beverages simply because they are delicious, whereas others tend to grow on us, requiring time for our palates to adapt to new and challenging flavours. Time certainly develops maturity in our taste buds but also allows for memories to be created.
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Chocolate Stout Chili

BY EMMANUEL HESSLER
Chocolate Stout Chili

When I was 25, I hosted a chili cook-off at which a few university friends competed. My friend David Barmak blew my mind by introducing the idea that you could mix chocolate into a salty dish. Something else that really impressed me was how prevalent the meat was in the dish. Rather than using ground beef, the small cubes of meat really held their own as the central ingredient and were loaded with flavour and texture. This was further enhanced by the absence of the various beans I had been habituated to in my 1/4 century of chili eating. For this chili, I adjusted David’s recipe by adding a chocolate stout beer to give it a dark, rich color.
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