tag:blogger.com,1999:blog-7433306092883830785Fri, 10 Feb 2012 20:57:47 +0000seafoodDrinksOutingsStewsBREADSPASTAVEGETABLESQLINARTFishRICEBRUNCHTofuArt de RecevoirSTEWHEALTHYSEAFOODSMEATSPOULTRYGUEST BLOGGERSSweetsREVIEWSSOUPSVIDEOSOTHERSANDWICHESSAUCESThe Art of Cooking for people on the go...http://qlinart.blogspot.com/noreply@blogger.com (QlinArt)Blogger191125tag:blogger.com,1999:blog-7433306092883830785.post-2973729516505139158Fri, 10 Feb 2012 03:56:00 +00002012-02-09T22:56:53.716-05:00Fish I've been loving fish for over a year now, and I mean really enjoying it.  My diet has drastically changed from eating red meat almost everyday to eating fish almost everyday. Red meat is still a good choice for a hearty meal right after a full day of physical activity but I've come to have a lesser desire for it lately.  People who know me well would normally ask, how is that possible?  I http://feedproxy.google.com/~r/Qlinart/~3/2LlIL0M9UFA/how-to-make-succulent-baked-crispy.htmlnoreply@blogger.com (QlinArt)0http://qlinart.blogspot.com/2012/02/how-to-make-succulent-baked-crispy.htmltag:blogger.com,1999:blog-7433306092883830785.post-1905935308481250388Thu, 02 Feb 2012 02:21:00 +00002012-02-01T21:21:44.092-05:00VEGETABLESHEALTHY On Friday January 13th, I was honoured to be a featured guest blogger on Jenny's Savour The Senses Blog.   Her blog is spectacular and has given me so much inspiration.  My Featured QlinArt recipe is here which I am posting in my own blog now.  It's perfect timing with the snowy and icy weather outside, in Montreal.  This lentil dish is rich in protein and in flavour.  The spice mix and http://feedproxy.google.com/~r/Qlinart/~3/_XSdYPQlX-c/spicy-creamy-green-lentil-casserole.htmlnoreply@blogger.com (QlinArt)0http://qlinart.blogspot.com/2012/02/spicy-creamy-green-lentil-casserole.htmltag:blogger.com,1999:blog-7433306092883830785.post-1341507390950694467Thu, 26 Jan 2012 01:07:00 +00002012-01-28T21:29:14.437-05:00SOUPS One of the easiest Vietnamese soup recipes that I know of is this watercress and ginger broth.  It is served as an 'accompagnement' or side dish to a main meal.  The broth is usually added to rice to give it flavour and a different texture. It's a typical Vietnamese way of mixing different foods as we share our meals on the table.  This broth tastes amazingly good with the ginger.  It's also http://feedproxy.google.com/~r/Qlinart/~3/gGmgCUG_ALU/vietnamese-watercress-and-ginger-broth.htmlnoreply@blogger.com (QlinArt)2http://qlinart.blogspot.com/2012/01/vietnamese-watercress-and-ginger-broth.htmltag:blogger.com,1999:blog-7433306092883830785.post-9123470355245014554Mon, 23 Jan 2012 03:40:00 +00002012-01-30T21:24:49.178-05:00VEGETABLESMEATS A Tajine is a formidable cookware that anyone can ever own.   This beautiful piece of equipment can make wonderful stews, sauces and authentic exotic dishes in one beautiful ceramic pot.  Having decided to make a career change at this point in my life to pursue my passion in writing, blogging and editing, I received this wonderful gift from my colleagues whom I've known for over ten years..http://feedproxy.google.com/~r/Qlinart/~3/2k21TemyM_4/spicy-lamb-meat-balls-braised-in-tajine.htmlnoreply@blogger.com (QlinArt)1http://qlinart.blogspot.com/2012/01/spicy-lamb-meat-balls-braised-in-tajine.htmltag:blogger.com,1999:blog-7433306092883830785.post-4506705964570267756Thu, 19 Jan 2012 01:55:00 +00002012-01-30T21:25:26.825-05:00SOUPS Being whipped by a wicked wind with a minus 22 degree Celcius temperature on this frigid day, most of us would only crave a soothing and comforting hot and spicy vegetable soup, especially when we're feeling under the weather.  I, myself, have been suffering from a head cold for the past 4 days.  I have yet to shake it all off.  Never, ever again will I step out of the house without my hat http://feedproxy.google.com/~r/Qlinart/~3/Bhpo_4TF_Tw/spicy-zucchini-with-sweet-potato-ginger.htmlnoreply@blogger.com (QlinArt)0http://qlinart.blogspot.com/2012/01/spicy-zucchini-with-sweet-potato-ginger.htmltag:blogger.com,1999:blog-7433306092883830785.post-3009789850530538579Wed, 11 Jan 2012 03:24:00 +00002012-01-28T21:34:18.850-05:00MEATS An authentic family style Vietnamese dish is caramelized braised pork served with steamed white Jasmine rice.  It is a staple in most Vietnamese households around the world.   The braised pork is slowly simmered in a tasty light gravy composed of fish sauce, sugar, garlic and ginger.   The pork is browned first in oil to give the meat outstanding flavour.  As most experienced cooks or Chefs http://feedproxy.google.com/~r/Qlinart/~3/mnwMeqiPPtU/braised-pork-in-caramelized-sauce-with.htmlnoreply@blogger.com (QlinArt)2http://qlinart.blogspot.com/2012/01/braised-pork-in-caramelized-sauce-with.htmltag:blogger.com,1999:blog-7433306092883830785.post-7221656013947984697Thu, 05 Jan 2012 02:21:00 +00002012-01-25T21:24:57.995-05:00VEGETABLES Back from the holidays, we all want to stick to our New Year's resolutions.  Beforehand, ask yourselves this : Are the New Year's resolutions truly my own, or are they society's ?  If they're you're own, you'll stick to them.  If they're society's you'll give up on them.   If you are determined to eat healthier this year for your own well-being, then there's a good chance that you'll abide byhttp://feedproxy.google.com/~r/Qlinart/~3/s5YxeJLy7ME/chinese-vegetables-with-garlic-sauce.htmlnoreply@blogger.com (QlinArt)0http://qlinart.blogspot.com/2012/01/chinese-vegetables-with-garlic-sauce.htmltag:blogger.com,1999:blog-7433306092883830785.post-5081982525952144391Fri, 30 Dec 2011 04:53:00 +00002012-01-30T21:26:25.343-05:00DrinksSweetsOutingsREVIEWS Does your shop scream 'Authenticity'?  If yes, chances are you're starting on the right foot and you are on your way to a flourishing business. Whether we like it or not, genuine, veritable and real are terms that have been integrated deeply into our subconscious minds since our childhood and that we continue to embrace to this day.  "Authentikós" is the Greek word equivalence to http://feedproxy.google.com/~r/Qlinart/~3/vpf2eP0PF5s/authentic-greek-puff-pastries-aka.htmlnoreply@blogger.com (QlinArt)2http://qlinart.blogspot.com/2011/12/authentic-greek-puff-pastries-aka.htmltag:blogger.com,1999:blog-7433306092883830785.post-4809809761435728747Mon, 28 Nov 2011 02:11:00 +00002012-01-30T21:27:01.849-05:00Art de RecevoirPOULTRY For the longest time, our society has programmed us to believe that being small was not a good trait, in almost anything.   To go even further, it's being looked down upon.   Unfortunately, many believe that nonsense which is saddening and unhelpful to those who are below the average size.  Bigger does not mean better.  It only means bigger or taller people have more mass structure. The good http://feedproxy.google.com/~r/Qlinart/~3/jcTHGBElCa8/being-small-has-its-advantages-mini.htmlnoreply@blogger.com (QlinArt)4http://qlinart.blogspot.com/2011/11/being-small-has-its-advantages-mini.htmltag:blogger.com,1999:blog-7433306092883830785.post-4823498005605458392Sun, 27 Nov 2011 03:43:00 +00002012-01-30T21:27:16.384-05:00MEATS Steamed rice flour paper filled with minced pork, onions, bean sprouts and black mushrooms. Sprinkled with crisp fried onions and drizzled with fish sauce dip (nuoc mam) I need to thank my mum for having introduced me to this new Vietnamese local caterer who happens to live a 10-minute car drive away from my house.  Her specialty are these light Vietnamese rice flour crepes filled with minced http://feedproxy.google.com/~r/Qlinart/~3/kE2lXM718_g/banh-cuon-is-fast-becoming-favorite-at.htmlnoreply@blogger.com (QlinArt)0http://qlinart.blogspot.com/2011/11/banh-cuon-is-fast-becoming-favorite-at.htmltag:blogger.com,1999:blog-7433306092883830785.post-4623030671110320517Sun, 20 Nov 2011 22:19:00 +00002012-01-30T21:27:44.327-05:00MEATS I had recently discovered Jamie Oliver's, one of my favourite Chefs, newest cooking shows called '30-Minute Meals'. There is something about men who love to cook and who are actually good at it that makes women melt.  It's the confidence, the energy and the sensuality they have with respect to food. With this video, I was able to prepare this wonderful and luscious beef tenderloin http://feedproxy.google.com/~r/Qlinart/~3/EROIsC-JWWI/fast-beef-tenderloin-roast-from-my.htmlnoreply@blogger.com (QlinArt)4http://qlinart.blogspot.com/2011/11/fast-beef-tenderloin-roast-from-my.htmltag:blogger.com,1999:blog-7433306092883830785.post-4231837105462657884Mon, 14 Nov 2011 22:59:00 +00002012-01-30T21:27:58.314-05:00MEATS When I brought a hearty stuffed cabbage dish for lunch last Friday, a flock of colleagues invaded my office to take a look at my lunch with pure curiosity while smelling the aroma  of my meal. No one dared to try to poke it, like some would do in the past (which was quite annoying) because I do not like sharing my lunch with just anyone, do you hear me, with just anyone.  I may be perceived ashttp://feedproxy.google.com/~r/Qlinart/~3/xNwXaUew9VA/vietnamese-style-stuffed-tomatoes.htmlnoreply@blogger.com (QlinArt)0http://qlinart.blogspot.com/2011/11/vietnamese-style-stuffed-tomatoes.htmltag:blogger.com,1999:blog-7433306092883830785.post-9009556737293115569Tue, 08 Nov 2011 00:05:00 +00002012-01-25T21:20:39.426-05:00Sweets Preparing this awesome dessert felt like I was in my bubble, fantasizing that I was in an upscale restaurant's kitchen, creating and improvising from pure imagination. I must say that it was the first time I've experienced such intense concentration while concocting a dish in my kitchen. Passion comes from within and its results is clear pleasure regardless of the level of intricacy being http://feedproxy.google.com/~r/Qlinart/~3/8LeByG6hggo/no-bake-cheese-torte-with-raspberry-and.htmlnoreply@blogger.com (QlinArt)2http://qlinart.blogspot.com/2011/11/no-bake-cheese-torte-with-raspberry-and.htmltag:blogger.com,1999:blog-7433306092883830785.post-1469176036506030476Mon, 31 Oct 2011 23:57:00 +00002012-01-25T21:20:56.960-05:00Art de RecevoirSweets Mark Twain called it "the most delicious fruit known to men". The Custard Apple, also known as, Cherimoya in the Andes is a fruit that is often mistaken as an artichoke because of its scaled green skin. Many 'Tweeple', have guessed correctly about the fruit, giving it numerous names used in their culture, and others thought it was Durian fruit! As you can see, this exotic fruit is not yet well http://feedproxy.google.com/~r/Qlinart/~3/QRwbvB23Cjc/custard-apple-souffleworth-sweat.htmlnoreply@blogger.com (QlinArt)4http://qlinart.blogspot.com/2011/10/custard-apple-souffleworth-sweat.htmltag:blogger.com,1999:blog-7433306092883830785.post-5617252178855890484Mon, 24 Oct 2011 21:54:00 +00002012-01-25T21:20:11.871-05:00VEGETABLES Let's talk about relationships.   I don't mean human relationships since it's somewhat of a complex domain (we'll leave that to the shrinks), but no more so than trying to figure out which spices would make a perfect marriage with whichever vegetables, meats or seafood.   For a while now, I've been experimenting with a few recipes including fresh and even ground dry ginger.  It is by far the http://feedproxy.google.com/~r/Qlinart/~3/SKKAhvBB5VA/ginger-spiced-cauliflower-gratin.htmlnoreply@blogger.com (QlinArt)0http://qlinart.blogspot.com/2011/10/ginger-spiced-cauliflower-gratin.htmltag:blogger.com,1999:blog-7433306092883830785.post-232846927683034935Mon, 17 Oct 2011 00:45:00 +00002012-01-28T22:05:06.595-05:00BRUNCHVIDEOS QlinArt's French Country Style Omelet vs Chef Jacques Pépin's French Country Style Omelet Ok, right off the bat, my omelet obviously doesn't look esthetically appealing compared to Chef Jacques Pépin's perfect oval and creamy omelet on the right side of the picture.   However, since I like my omelet to be a little wet and creamy inside, just like Monsieur Pépin likes his, my omelet turned http://feedproxy.google.com/~r/Qlinart/~3/1aMdX_H47tQ/making-great-french-omelette-takes-bit.htmlnoreply@blogger.com (QlinArt)0http://qlinart.blogspot.com/2011/10/making-great-french-omelette-takes-bit.htmltag:blogger.com,1999:blog-7433306092883830785.post-3554917605414466792Sun, 09 Oct 2011 21:18:00 +00002012-01-28T22:08:43.334-05:00VEGETABLESBRUNCHSweetsVIDEOSMEATS QlinArt is pleased to present talented little Chef Serena who was more than happy to prepare fluffy pancakes for this weekend's brunch. How could I say no to a little cook who wears her Chef's hat so well? Thanksgiving weekend in Canada meant long days to feast and to enjoy the time off.  What better way to spend it than diving into life's simple pleasures ; eating great food with wonderfulhttp://feedproxy.google.com/~r/Qlinart/~3/YjTnpGMMFDo/long-weekend-brunch-prepared-by-little.htmlnoreply@blogger.com (QlinArt)0http://qlinart.blogspot.com/2011/10/long-weekend-brunch-prepared-by-little.htmltag:blogger.com,1999:blog-7433306092883830785.post-8038950290539576513Mon, 03 Oct 2011 23:12:00 +00002012-01-28T22:14:01.819-05:00OTHERGUEST BLOGGERS I'd like to welcome guest writer Antonio Marra who contributed to QlinArt with this funny article on Lunch at Work. For those of you with young children be advised that this article may cause irreversible side effects to their state of mind. Why you ask? Well it’s about a taboo subject only adults should talk about. Kind of like talking about who’s going to get dressed as Santa thishttp://feedproxy.google.com/~r/Qlinart/~3/S79Q_IEqc0s/lunch-at-work.htmlnoreply@blogger.com (QlinArt)0http://qlinart.blogspot.com/2011/10/lunch-at-work.htmltag:blogger.com,1999:blog-7433306092883830785.post-6286687414768113954Wed, 28 Sep 2011 01:25:00 +00002012-01-28T22:09:40.586-05:00SweetsOutingsWhere can you find the best Flan Patissier amongst the very few good pastry shops or bakeries around Montreal? Since I left France over a decade ago, I took with me only fond memories of eating the popular fresh and succulent custard pie. Back in Montreal from Paris a few years back, I started scouting for shops carrying imported goods from Europe or any new bakery that might serve the http://feedproxy.google.com/~r/Qlinart/~3/E4zhqOhJhzI/on-hunt-for-best-flan-patissier-in.htmlnoreply@blogger.com (QlinArt)0http://qlinart.blogspot.com/2011/09/on-hunt-for-best-flan-patissier-in.htmltag:blogger.com,1999:blog-7433306092883830785.post-1459290551485841608Tue, 20 Sep 2011 23:55:00 +00002012-01-28T22:14:27.000-05:00RICESEAFOODSMEATSIt was nearly end of summer this year when my friend Anne and I decided to go for a good Korean meal on the south shore of Montreal, after spending a relaxing afternoon at a spa. The sun was shining and the temperature was hitting the mid 20Cs. We started with a great lunch at the spa which we pleasantly savoured over a good conversation. Our meal consisted of grilled sandwiches filled with http://feedproxy.google.com/~r/Qlinart/~3/Go_lK3t4LOU/korean-mixed-warm-rice-with-eggs.htmlnoreply@blogger.com (QlinArt)2http://qlinart.blogspot.com/2011/09/korean-mixed-warm-rice-with-eggs.htmltag:blogger.com,1999:blog-7433306092883830785.post-6704713073428097436Sat, 10 Sep 2011 21:07:00 +00002012-01-28T22:13:26.806-05:00POULTRYREVIEWS Laurier Gordon Ramsay restaurant Most montrealers who gather around a table to relish a good meal and conversation with friends are most likely not star-truck by celebrity-run restaurants. They'll be going to a restaurant mainly to discover new dishes, new flavours, or to simply eat good food with great company. If you categorize yourself as one of the forementioned restaurant-trotters, http://feedproxy.google.com/~r/Qlinart/~3/dzDwL9p1i4Q/laurier-gordon-ramsay-restaurant-in.htmlnoreply@blogger.com (QlinArt)3http://qlinart.blogspot.com/2011/09/laurier-gordon-ramsay-restaurant-in.htmltag:blogger.com,1999:blog-7433306092883830785.post-1496731099525402033Sat, 03 Sep 2011 23:09:00 +00002012-01-28T22:15:15.954-05:00DrinksFrothy milk poured into a hot spicy tea is a foodie's delight, like it is the cherry on top of a cake. In a gastronomical world, who doesn't enjoy the creamy and smooth texture of foamed milk, whether it be dairy, soy, rice or oat milk? I can't think of anyone I know. The meringue-like delicacy just adds 'umpf' to one's hot drink. Ironically enough, I used to think teas were dubiously boring http://feedproxy.google.com/~r/Qlinart/~3/3zqCZqKLNNQ/creamy-frothy-milk-with-hot-tea.htmlnoreply@blogger.com (QlinArt)2http://qlinart.blogspot.com/2011/09/creamy-frothy-milk-with-hot-tea.htmltag:blogger.com,1999:blog-7433306092883830785.post-8330177277679591502Sat, 16 Jul 2011 23:12:00 +00002012-01-28T22:17:08.927-05:00VEGETABLESHEALTHYOn a hot summer's day, I often feel like doing ABSOLUTELY NOTHING, including cooking. Going for a good swim, or lounging around the terrasse with a refreshing drink, is just about the only thing I'm able to do when the temperature hits above 35C. However, eating is not an activity that goes away easily when the temperature rises, especially when I decide to have an active day - going for a swim http://feedproxy.google.com/~r/Qlinart/~3/CG9PYkrlpsY/toss-aside-boring-summer-saladsgive-way.htmlnoreply@blogger.com (QlinArt)2http://qlinart.blogspot.com/2011/07/toss-aside-boring-summer-saladsgive-way.htmltag:blogger.com,1999:blog-7433306092883830785.post-935959642846102398Mon, 11 Jul 2011 01:28:00 +00002012-01-28T22:25:05.905-05:00POULTRYSOUPSToday, I received a request from a loyal reader of QlinArt to post the chicken vermicelli soup recipe from a previous installment from last year. It was a soup prepared by my mother at my parents' Bon Voyage party from January of 2010. As most of the foods my family and I eat are quick and simple to prepare, I'm very pleased to share this easy recipe of Vietnamese chicken soup. It's a great http://feedproxy.google.com/~r/Qlinart/~3/xpA4SDN84lg/vietnamese-chicken-vermicelli-soup.htmlnoreply@blogger.com (QlinArt)2http://qlinart.blogspot.com/2011/07/vietnamese-chicken-vermicelli-soup.htmltag:blogger.com,1999:blog-7433306092883830785.post-2472840483103120635Sat, 09 Jul 2011 22:59:00 +00002012-01-28T22:16:16.914-05:00SANDWICHESMEATSMany would cringe at the sound of 'horse meat' for cooking. For many understandable reasons, horse meat isn't yet known as a staple food in many parts of the world, especially in North America, where I currently live. It's considered as 'Taboo' in Western Canada, USA, UK and many other parts of the world, except in France. The French, who eat frog legs, do know their meats, and horse meat is http://feedproxy.google.com/~r/Qlinart/~3/MlZGBo79aWk/awesome-horse-meat-gourmet-burger.htmlnoreply@blogger.com (QlinArt)6http://qlinart.blogspot.com/2011/07/awesome-horse-meat-gourmet-burger.html