pizza sauce and pizza dough

homemade pizza sauce and whole wheat pizza dough | conifères & feuillus

Late summer, here in Montréal, our markets, and backyard and community gardens alike, are overflowing with tomatoes; all ripening at once that it’s nearly impossible to keep up with nature by merely consuming them at the usual weekly consumption rate. They are sold dirt cheap, by the bushels, to anyone who is brave enough to venture into a little forward-thinking sauce-making.  I may not always be so forward-thinking but I’m a sucker for cheap so this is the time of year when I turn a fairly inexpensive bushel of tomatoes into a healthy supply of pizza sauce.homemade pizza sauce and whole wheat pizza dough | conifères & feuillus Continue reading “pizza sauce and pizza dough”

mango lassi and two berry variations

mango, blackberry and strawberry lassi recipes | conifères & feuillus

I’m no expert on the matter, but from my visits to India I’d bet that the mango lassi is the most popular variation of India’s favorite yogurt drink during the summer months. I suppose this is in part due to it being mango season during this time. Lucky for us, here in Canada, we get a healthy supply of mangoes from mango producing countries throughout the world.

I’ve already shared my recipes for the standard salty lassi, as well as the sweet rose lassi. So it’s time for a mango lassi recipe today along with a few variations.mango, blackberry and strawberry lassi recipes | conifères & feuillus Continue reading “mango lassi and two berry variations”

sprouting and growing fenugreek (methi) & a recipe for gujarati methi roti

methi or fenugreek | conifères & feuillus

Let food be thy medicine and medicine be thy food.  -Hippocrates

Fenugreek, known as methi in Hindi, is an important flavouring ingredient in Indian cuisine. It’s used as a herb (fresh leaves), spice (seeds or dried leaves), and vegetable (sprouts). It has a very distinctive, slightly bitter taste (acquired if you ask me) and is best known for its therapeutic properties. I grew up hearing all about its medicinal and nutritional benefits and now, digging around on the internet, I see that my parents knew well. methi or fenugreek | conifères & feuillus

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potato, chive, and cheese soup with chive oil

potato, chive, and cheese soup with chive oil | conifères & feuillus
Spring appears in whispers and hushed tones, as the bellowing winter bows away.  -Author Unknown
As the snow melts away after months of winter and the ground begins to thaw, my brave chives are always the first to poke their green stalks out of the ground. And while the other herbs in my garden just begin to show signs of life, my chives are ready for the first harvest. As soon as that happens, it’s time to whip up a batch of this potato, chive, and cheese soup. It’s a much anticipated tradition here; a celebration to mark the start of a new gardening season. It’s a rich and creamy soup, perfect for these still cool, damp days of spring, but with whispers and hushed tones of chives and Emmental. For additional allium flavour and visual appeal, it’s garnished with a drizzle of chive oil.

potato, chive, and cheese soup with chive oil | conifères & feuillus Continue reading “potato, chive, and cheese soup with chive oil”

toum, a middle eastern garlic sauce

Toum, a Middle Eastern garlic sauce | conifères & feuillus

Toum is simply a garlic sauce that hails from the Middle East and consists of no more than garlic, lemon, oil and salt. It’s very similar to the Mediterranean region’s aioli and what is often referred to simply as garlic sauce here in North America.  If you’ve had a bite to eat at a Lebanese restaurant, you’re sure to have had some!

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