EpiCurious Generations

Inspiration:  This year's Octoberfest and baseball season. When I am looking to create a recipe I usually go through the same process:  If it is something new that I have never made before, I will study different recipes on the internet.  I also study the why's of how something works and one of my favourite sites to get information is Serious Eats  (seriously, this is an exceptionally good site).  I will then use my intuition and experience and try to create something that is tailored to my own likes and preferences and that hopefully will work.  Sometimes, if I'm lucky, I can get a recipe right the very first time but often, it is a trial and error process that requires a lot of fine tuning and taste testing.

Inspiration:   Crux Comptoir  Buddha smoothie I often have this smoothie for lunch when I am working.  It gets its beautiful green colour from the kale but don't be fooled - it is sweet, decadent and delicious.  Top with some hemp hearts and puffed quinoa for a little extra texture and crunch.  I hope you enjoy!

Inspiration:  Pets de soeur - a French Canadian treat. I have an old binder that is filled with recipes that I have collected over the years. Some have been torn out of magazines and some have been generously shared by friends and family.  Every once in a while I will pull out to take a look and, although some of the recipes date back over 20 years, they always serve as great inspiration. This recipe for cinnamon swirls or "pets de soeurs" as they are known in French, was given to me and even though I can't be certain of whose recipe it was, I'm pretty sure it was a family member.  Originally created using the leftover trimmings of pie crust dough, they became a staple in the French Canadian culture during the Holidays when tourtières (meat pies) were being prepared.     

Inspiration:  The wonderful falafel at Zyara  (Montreal). Julienne a Lebanese cucumber and raw beet as garnish as well as diced tomato. I have been wanting to make my own falafel for a while now but just didn't seem to have the courage to tackle it until things began to align over the last few days and some people generously shared their knowledge and experience with me.  The chef from Zyara - in my opinion the best Lebanese restaurant in Montreal (actually Brossard) - came out of the kitchen when I was there with a good friend recently, to explain in great detail how he makes his delicious falafel.  I left with his little hand written note indicating what I would need to recreate his recipe.  In true chef fashion, the basic ingredients were noted but none of the actual quantities. This would require that I use my own instincts, and a little research, to come up with a falafel recipe that I felt was as good as his.

Inspiration:  Discovering Colcannon in Dublin at KC Peaches  and the excellent brunch at EVOO in St-Henri (Montreal) !   Traditional Irish staples of potatoes and cabbage come together in this recipe. What seems like a very simple dish is really quite amazingly delicious. Roasting the cabbage and cauliflower makes them sweet and adding them to the creamy mashed potatoes creates a surprisingly good combination of flavours and textures. Try to use the Yukon Gold potato if you can - they have the best flavour.  For some reason, they seem hard to find in Montreal these days- don't know why because I used to be able to buy them at the grocery store - but I was able to find them at the Atwater market.   

Inspiration:  The pumpkin ravioli with sage brown butter sauce sprinkled with crushed amaretti cookies we had at Harry's Bar in Cernobbio , Italy (Lake Como).  

Inspiration :  Roasted Lebanese Cauliflower The texture of this cauliflower is absolutely amazing.  Allowing it to char slightly under the broiler will render some crispy edges that are delicious.  Where you would serve a salad, try this instead - also makes a great light appetizer or tapas.  You can make it vegan by using smoked tempeh, otherwise, use bacon.   Both versions are wonderful!  I hope you enjoy

Inspiration:  Vegan Super Bowl snack - instead of chicken wings! Different plating for entertaining

Inspiration: Sauce for  The best crab cakes ever. Easy and quick to make and makes any plate look beautiful!  Served here with Crispy Vegan "Meatballs".

Inspiration:  My mom's Sweet and Sour Meatballs (always a huge hit)! These are great as a bite on their own, with your choice of sauce or with this smokey roasted yellow pepper sauce .    Keep in mind that they are more fragile than regular meatballs as they do not benefit from the binding of the cooked meat and eggs.  Handle them delicately.  You will be surprised at how truly delicious they are.  They can also be made ahead of time and frozen.  Gently reheat thawed "meatballs" in a 350°F (175°C) oven when you are ready to serve them. Garnish with some diced lebanese pickled radish for colour and micro greens - this makes a delicious and impressive appetizer.

Inspiration:  Best marinade recipe ever for  Beef or Chicken Brochettes   Be generous with the sauce and top with fried carrots (see how to make them below)

Inspiration :  Favorite after school treat as a child When these come out of the oven, they are crispy on the outside and fluffy and tender on the inside.  Delicious!  Make a big batch and freeze them.   Not overly sweet, they make an easy, ready-to-go snack or breakfast. 

Inspiration :   Pizza Mia at the Atwater Market The crust and sauce of this pizza are completely vegan - what you choose to put on it is entirely up to you - enjoy! Half Vegan and half topped with some crumbled feta cheese! 

Inspiration:  Brownies from Aux Vivres -  a wonderful Montreal vegan restaurant.

Serve with roasted cherry tomatoes, parmesan, rosemary nuts and fresh basil This recipe was inspired by a bag of chips I bought recently that were lime and black pepper flavoured. They were delicious and I quickly decided that I love anything with lime and black pepper.

Plum tomato and Watermelon bites As the big day approaches for Sarah and Kevin , it is time to begin the celebrations.   One of the greatest things about an upcoming wedding is the opportunities it affords us to reconnect and catch up with people who have been and important part of Sarah and Kevin's lives.   Last weekend, my mother-in-law,  and Kat hosted a wonderful bridal shower for the future bride.  It was a beautiful event held on a beautiful day.  The theme was a traditional tea party and the ladies wore hats!  

Sometimes, you can find the best and most interesting restaurants in the most random places.  This certainly is true for our newest find.

I have been wanting to experiment with Naan bread for a long time.   I really do love the taste and chewy texture and it has become my bread of choice now for everything from sandwiches, pizzas, sausage buns, etc.  When Sarah expressed frustration not too long ago that she could not find vegan Naan (all the store bought ones seem to contain egg), I decided to go ahead and give it a try.  As it turns out, it is very easy.  It has become such a hit that I have made it 4 times in the last two weeks.

I have been working on a lot of vegan recipes lately and I think I will take a little break after this one.  It has been a learning experience for me and I believe that, as a cook, it is important to always keep learning and keep an open mind.  I have enjoyed cooking this way and making my beautiful vegans happy, but I find myself inspired lately by all the wonderful seasonal products available at the market and most of my ideas seem to include cream, eggs, cheese, etc.   I have to say that I am pleasantly surprised at how easy it is to prepare good vegan meals that please everyone, even the meat lovers.  Like any good dish, the key is flavour, texture and balance.

One of the dishes we discovered and came to love in Paris was Moroccan Couscous.  There is an important North African community in France and when different cultures  share their way of life and food, we all get to benefit from the introduction to different flavours and cooking techniques.