Parsnip and apple creamy soup

parsnip  and apple creamy soup

french version english version italian version (SCROLL DOWN)

The first time I had to deal with a parsnip, I imagined holding just an anemic big carrot in my hands. Of course, I was wrong, parsnips are parsnips; carrots are carrots, even if they look very similar. It seems the “brave” parsnips love the winter temperatures, so this explains why they are found almost everywhere in Quebec during our well known cold winter. Parsnips by the way are a good source of potassium and folic acid. Continue reading

Black rice with salmon tartare

wild black rice with salmon tartare

french version english version italian version (SCROLL DOWN)

After the red rice that I used to make a “crown”, now is the time of the beloved black rice, better known as wild rice. Since this rice is harvested from an aquatic plant that grows in lakes in Ontario, I thought it deserves its own recipe. Do you agree? Being precise, I discovered this type of rice in Italy, thanks to my friend Cosimo who loves and eats it for a longtime. Since this rice in Italy is quite expensive, I bring him a good kilo whenever I have the opportunity. Continue reading

Red rice and vegetable crown with pumpkin and almond béchamel.

red rice and vegetables crown

french version english version italian version (scroll down)

I’m having a strange time lately. I am feeling very tired for more or less one month, but my thoughts keep on going forward too fast, faster than my legs, and they retreat immediately. The belated spring made this last period even more tiring. I’m currently living, using an Italian expression, without feeling myself “neither meat nor fish”. I would like to make some decisions calmly, without feeling the pressure of the things I have to do or better, things I’ve already started and I want them to be more concrete. Continue reading

Linguine with pistachio pesto and monkfish

linguine with pistachios pesto and monkifsh

french version english version italian version (scroll down)

On a Sunday few weeks ago, I received two calls from Italy from 2 good friends of mine; Francesca and Alice. Both called me with the same purpose, in other words to tell me about the pasta they had eaten the night before in a restaurant. It’s amazing especially because they used the same expression “Margy, you have to learn how to make this pasta so you can prepare it for us as soon as you come back this summer “. Continue reading

Pasta with apple sauce. A gift from Teresa

pasta with apple sauce

french version english version italian version (scroll down)

Opening the mailbox fascinates me since the day I started reading. I remember how eagerly I waited postcards sent by my friends on vacation during summer holidays. Receiving and sending cards and letters was so exciting that I don’t know how much money I spent on them. At my age most of the letters I get are 80% bills, fines or bureaucratic stuff. But, fortunately, there are some exceptions and I’m still waiting to see them in my mailbox. Among them was a pleasant surprise from my friend Teresa , who sent me a little book of recipes with apples, including today’s recipe, sweet memories of a beautiful evening few years ago. Continue reading

Pasta stuffed with ricotta and radicchio served on pumpkin cream

pasta with radicchio e ricotta

french version english version italian version

The indisputable advantage of pasta is the absence of limitations in the ways of preparing it. The outcome is always guaranteed. Try to go beyond the usual recipes (tomato, pesto, bolognese …) and use all your extravagant fantasies (not just in the kitchen ☺). You can trust pasta. If you make a mistake, indeed, if an ingredient is replaced by another one, if we do not have the right pot, the recipe will be different but perhaps it will be better. Practice makes perfect! Talking about being creative, the recipe’s original author needs to be quoted… the first time I prepared this recipe I was with my mother and her friend, Mrs. Margherita, who has long surprised me with her whimsical and delicious dishes. Continue reading

Risotto aux topinambours


N’avez-vous jamais cuisiné des topinambours ?  Ils ressemblent à du gingembre, mais ils ont le goût de l’artichaut. Et souvent, ils sont servis comme des pommes de terre. À l’entendre ainsi, on pourrait penser que les topinambours ont des problèmes de personnalité ou à tout le moins qu’ils sont des types très indécis. Il paraît au contraire qu’ils sont un peu tyranniques, étant donné que leur plante peut atteindre jusqu’à 3 mètres de hauteur et qu’elle est extrêmement envahissante !

Continue reading