September 2, 2010 |
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Share Italian cooking has for many apparent reasons always been very mainstream because of its simplicity, meaning that the ingredient are very common ones and known by most of us. It has been argued and still is by many, that when traditionally prepared in a restaurant kitchen it can not reach the highest ranking of [...]
August 13, 2010 |
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Share This week on my hunt for “A Chefs take” on the featured product: Truffle Carpaccio, I got two contributions of the same recipe! Truffled Pizza! Sounds delicious doesn’t it, well it is absolutely marvelous. Pizzeria Arlequino and Restaurant Bottega, both very dear clients of ours, generously shared pictures and recipe of the same creation [...]
July 8, 2010 |
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Share We are so fortunate to get to deal with the most prominent chefs and restaurants in our beautiful city of Montreal! Here is a creation made by the terrific team at Restaurant Cavalli. FREGOLA SARDA SEAFOOD RISOTTO Fregola sarda, tomato, onions, garlic, chili, Dry white vermouth, clam juice, terragon, saffron Cuttle fish, clams, rock [...]
May 14, 2010 |
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Share CARPACCIO MANZO Thank you Bice Restaurant and Chef John Zoumis for this beautiful light meal: the Carpaccio Manzo garnished with Truffled Dwarf Peaches. Ingredients: Pepper crusted tenderloin Truffled lemon emulsion Baby arugula Shaved radishes Shaved truffled peaches Parmesan shavings French shallot rings What could be better than a fresh carpaccio for this hot season, [...]
April 29, 2010 |
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Share Even though Restaurant Brontë now is closed, I would still like to re-post this beautiful and most probably very tasty truffle creation. When summer truffles meet Brontë, here is the baby ( by Hakim Rahal, Chef de Cuisine ): Seared kurobuta guanciale ( berkshire pork jowls ) Quail eggs Yukon gold potatoes Toasted ricotte [...]
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