classic cream of carrot soup

classic cream of carrot soup; conifères et feuillus

I could go crazy on a night like tonight when summer’s beginning to give up her fight and every thought’s a possibility and voices are heard but nothing is seen. -Indigo Girls

When the days get cooler and shorter and summer begins to give up her fight, we all do the same. We put on sweaters, gather our harvest, and nourish ourselves with luxurious soups. Soups such as this cream of carrot soup, rich in colour, flavour and texture.classic cream of carrot soup | conifères & feuillus
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bitter melon curry

bitter melon curry; conifères et feuillus; food blog
The beginning of hardship is like the first taste of bitter food -it seems for a moment unbearable; yet, if there is nothing else to satisfy our hunger, we take another bite and find it possible to go on.  -George Eliot

Bitter melon, otherwise known as bitter gourd or bitter squash is a vegetable that is amazingly good for you. However, it comes with a small caveat. It’s also an acquired taste. As you can imagine, there is good reason for the word ‘bitter’ in its name. But there are also plenty of good reasons to make this vegetable a part of your diet. It’s a source of many beneficial antioxidants and vitamins and helps combat a number of illnesses.bitter melon curry | conifères & feuillus

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the pleasures of summer’s bounty: broccoli soup and roasted broccoli

classic broccoli soup; conifères et feuillus

After about 3 weeks of no rain, the skies turned grey this weekend and the rain came down much to the delight of parched lawns here in Montréal. Unfortunately, this meant not going on a picnic, or a good hike, or bicycling. Fortunatley, weather such as this calls for staying indoors and making soup. Not a brightly coloured autumn soup or hearty winter soup, but a soup that makes good use of summer’s bounty. A broccoli soup! Whereas my husband and our eldest son can’t get enough of it, my two daughters will gladly exchange their soup for a roasted version of broccoli! I won’t argue with that. In the end, broccoli is good food.classic broccoli soup and roasted broccoli| conifères et feuillus

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an easy summer feast with chimichurri sauce

grilled pork served with grilled vegetables and roasted potatoes and chimichurri sauce; conifères et feuillus food blog

Blogging is still a new thing for me, so is photography. If there is a right way and a wrong way to be a food blogger, then I’m certain that I err on the side of the wrong way. This is how a photo shoot normally pans out in our home: John, my husband, and I make dinner and we are just about ready to eat when I will realize “Hmm… this looks good, let me take a few photos.” I send the kids off to do whatever they were doing and quickly gather a few ideas and props and ask John to help out. After a short while, one kid yells out “Mom, are you done? I’m hungry!” This is followed by a more endearing “Mommy, I hungry” from my not-quite-a-toddler-anymore. At this point, my husband gives me that look. (After over a decade of marriage, we communicate quite well with our eyes.) That look asks me “Can we just eat now? While the food is still warm?” This is followed by my pleading eyes that say “Please, a few more clicks? I know I can get this right.” And I continue to fumble some more with my camera. By the time we sit down to eat, the food has gone cold and we need to reheat everything in the microwave. I’ve got to figure out a better way of doing this!

I hope you enjoyed this little peak into my blogging adventure. Here are the photos of one such episode which feature a simple and delicious meal idea: grilled balsamic vegetables, oven roasted potatoes and grilled pork with chimichurri sauce. The notable ingredient here is the chimichurri sauce which is used both as the marinade for the pork as well as a dipping sauce for the grilled pork and the roasted potatoes.grilled pork served with grilled vegetables and roasted potatoes and chimichurri sauce | conifères & feuillus

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mediterranean fusion: grilled chicken, tzatziki and roasted pepper salad

Grilled chicken marinated with yogurt and Greek spices, tzatziki and Moroccan roasted pepper salad.

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.grilled chicken, tzatziki, moroccan roasted pepper salad | conifères et feuillus

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a promise made & red cabbage with balsamic vinegar

red cabbage with balsamic vinegar; conifères et feuillus

A promise is a cloud, fulfillment is rain.  -Arabian proverb

Hello World.

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.red cabbage with balsamic vinegar | conifères et feuillus;

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.red cabbage with balsamic vinegar | conifères et feuillus food blog

red cabbage with balsamic vinegar | conifères et feuillus food blog

red cabbage with balsamic vinegar | conifères et feuillus food blog

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.