January is my favourite month, when the light is plainest, least colored. And I like the feeling of beginnings. —Anne Truitt
After enduring a long winter, as soon as the weather warms up in Montréal, layers of clothing come off and all attention turns to the outdoors. Terasses open up, bicycles and convertibles hit the streets, parks become bursting with laughter, and no one wants to be stuck indoors toiling away in a hot kitchen. Every Montréaler has his or her favourite grill recipe. Here are a few of my family’s favourite.
I love the simplicity and flavors of this meal. It brings together Greek and Moroccan cuisines and best of all, everything except the rice can be prepared outdoors using a grill.
A promise is a cloud, fulfillment is rain. -Arabian proverb
With these words, I begin a labour of love dedicated to my three loves, my three outstanding children whom I am so proud to call my own. conifères & feuillus is where I will record, as promised to them, all of our family recipes for them to use one day and make memories around the table of their own. In the meantime, I shall share them with the world. So let’s begin.
I’ve always been one to support the underdog. So I guess it’s only fitting that I begin with red cabbage, one of the most underrated vegetables. For years, even I would pass it by in a grocery store without any thought. I didn’t know how to cook it and if truth be told, I still don’t. But this vegetable is a staple in our household. This simple, easy-peasy salad can be found in our refrigerator at any given moment. We use it for everything from a salad on its own, to an ingredient of a salad, to a condiment for a burger or sandwich. It’s versatile, packed with flavour and nutrition. And did I mention easy!
The key to taking this vegetable from blah to yummy is the balsamic vinegar that you use. Not too long ago, I thought that all balsamic vinegars were the same. Now I know differently and am immensely grateful for it. I use the one featured in the photos (not paid advertising) by Maison Orphée and wouldn’t trade it for any other.
Here’s the so-called recipe.
Red cabbage with Balsamic Vinegar
1 small head of red cabbage, cored and finely shredded
a good drizzle of good quality olive oil
a good drizzle of good quality balsamic vinegar
Toss all the ingredients together. Allow for the vinegar to do its magic over-night or at least a few hours. Keeps well in the refrigerator for about a week.