Archives for posts with tag: salad

chicken, sprouts, cheese, and extra flavours

I like to eat well. Every couple of weeks I make a chicken, I buy (and sometimes take the time to grow) organic sprouts. I prefer unpasteurised cheese (less processing and better flavour!) I am trying to avoid the mysterious ingredients and priciness of restaurant or take-out foods. No I am not perfect, and too often enjoy indulgences, but for day-to-day living this plan has been working for me.

delicious and convenient

 For my typical busily scheduled day, this lunch is about as perfect as a lunch can get:

Layer in a glass jar:

  • pieces of boneless chicken
  • sprouts (or other salad greens, should you have them)
  • pieces of tasty cheese
  • a glob of mustard
  • about two tablespoons of olive oil and balsamic or red wine vinegar
  • sprinkle of salt, pepper, dill

Close up, shake around as much as you wish, and take with a fork to eat later. Mmm…

Natasha Henderson, Montreal

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Recently, circumstances conspired so that I had the means to create a new recipe, using ingredients I don’t usually have on hand. I had a package of thawed smoked salmon (thank you, friend who moved and cleaned out her freezer into mine!) The other day I noticed that goat’s cheese was on sale at my local supermarket. I had some fresh dill-infused olive oil leftover from a salad dressing from a few nights ago. Grape leaves are easily available at my local Community Gardens. Naturally, thinking of these ingredients, I made some Altered Dolmades.

I have never made a dolmade before, but from my fully adequate experience in eating them, I know they usually have rice inside. I am trying to eat fewer carbohydrates, so I thought to replace the rice with cheese. Yes!

rolling up the yumminess

So, here is a delicious treat to fix up in very little time. Please note everything is changeable, and you can add anything you want (hot peppers, olives, capers, other cheeses, little bits of bacon…) If you like your rice, you could mix some cooked brown or white rice into the cheese mixture. One thing I really wish I’d had for this was some lemon. I would have squirted it overtop before baking…

*Cheese mix: 1 tube of goat cheese (I used “herbed”), two sprigs of green onions chopped up fine, two tablespoons of crushed almonds, a sprinkle of salt

*Olive oil/dill mix: a couple of sprigs of Dill, settled into a small bowl (about 1/4 cup) of olive oil, and a few grinds of pepper. (Please note in the photographs, I’d used too much oil. Try about 1/4 cup, or even a little less.)

*1 small packet of wild smoked salmon, thin slices

*about 20-30 grape leaves (smaller ones, still clear and bright in colour and translucency)

METHOD: I laid out the grape leaves so that about four to six of them were on my work surface, overlapping. I then took a piece of the fish, and rolled it around a spoonful of the cheese mixture. Then I blobbed a little more of the cheese mixture onto the outside of this fish-tube, and rolled it up in the grapeleaves.

I used a little casserole dish to lay them out in. Once then were all there (I had enough to make about six dolmades) I drizzled the olive oil/dill overtop.

I used the leftover oil afterwards for yet more salad dressing.

BAKE in a moderate oven ’til done (about half an hour? or more or less… everything is edible raw so you can’t undercook.) When I say done, I mean the smell is unbearably delicious, and the grapeleaves are very dark.

If I’d had any leftover grapeleaves, I’d have simply added them to my salad.

I’ll be doing this one again!

Natasha Henderson, Montreal

A very simple, easy and delicious (oh yes, and nutritious) salad was my fast lunch today.

lunch today!

 I used prewashed, organic arugula greens from my local grocery, accompanied by delicious stuff I had in my cupboards. I “mixed” it all on the plate I ate off of. It took about a minute to make lunch, and about three to eat. My kind of fast food!

*Take a handful of arugula

*sprinkle with your favorite crumbly old cheese and almonds

*drizzle a couple tablespoons of organic olive oil on top

*throw on some ground pepper and dried dill

Ready!

Delicious!

Natasha Henderson, Montreal

Today’s the day… time for an early harvest of my tiny sprouts! I know I could grow them for two or three more days, but I am anxious to give them a taste. Tonight they will find their cute little way into a mixed salad.

about to leave their glass home for the free-living lifestyle of a salad

I will immediately “plant” more in the jar. In a day or two I’ll start another jar’s worth of sprouts, so that I will have sprouts ready every couple of days.

little pals, eager to nourish? I hope so

In the future, I’ll have two or three different sorts of sprouts, and do this staggered method of germination and harvesting with all of them. I’ll refine the system, and try to set it up to look nice, too.

I love sprouts! Gardening you don’t need to put on shoes or a coat for…

Natasha Henderson, Montreal

From a Scottish recipe book: stock made from s...

Cock-a-leekie! All of a sudden, I see this method everywhere!

Nigella Lawson is a woman who knows food, and she’s not afraid to show her love for it.  In the last few weeks I have discovered a great recipe from her latest cookbook called Kitchen.  Beyond being tasty, this recipe has made my life much less complicated.

It is her mother’s Praised chicken.  In the last while, I have made this recipe once a week.  It gives me enough soup stock and chicken to make tasty soups and salads all week long.  Long ago, I remember someone from Saskatchewan telling me this is a great way to cook chicken because it made a delicious and clear stock. I thought that roasting chicken is the best way, so I never bothered with this other method.  Well, years pass, and I now see that I have been missing out on something both great and efficient.  Both the soup stock and the left over chicken are delicious.  AND most importantly, it saves me time by making a stock and cooking a chicken, all at once.

What I do each week goes something like this.  I enjoy the chicken as a hot meal on the first day.  Within the same hour of preparing the chicken, I distribute the stock into individual portions that I can reheat during the week.  I then take apart the chicken (by far, my least favourite job!) and put this in individual jars, so that I have portions ready for any kind of salad.  The rest is a matter of finding a little lettuce and a few veggies, and then I am set for the week!  Truly, this is fast food.  And it is affordable, even if I buy an organic chicken.

Earlier this week I also discovered a similar recipe in the New York Times.  It is a saké steamed chicken with ginger and scallions.

So, with many of my lunches being ultra-healthy and fast, it seems to make for a really nice week.  And as a bonus, I feel that I can relax when I decide to go for a small treat at my favourite café.  With balance, living is very beautiful.

Tammy Schmidt, Montreal

Postcard of Dominion Square in Montreal, Quebe...

Dominion Square

The Dominion Square Tavern is a wonderful Montreal restaurant that is steeped in history. The Dominion’s recent incarnation as a restaurant has only been open for just over a year, however the place has been around since the late 1920’s.

Situated in the heart of the Golden Square Mile (once Canada’s richest neighbourhood), the Tavern was originally adjoined to the Dominion Hotel. The hotel burned down in the 1930’s, but thankfully the Tavern survived the blaze. The Dominion had been Montreal’s first Gay Bar during the 1970’s. Only in 1988 were women allowed past its doors due to a new law.

Thankfully, throughout the years the owners and managers of the space have maintained the charming décor in true Roaring Twenties style. Much of the décor seems to be either original or actual period work. The terrazzo floors are bordered by porcelain-tile wainscoting, and some of the ornate brass lamps hanging from the ceiling still have pull-chains hanging from their bases. The walls testify to the  ‘Dominion’; the coat-of-arms for each province hang there. Somehow the soft leather winged chairs are curved to perfectly coddle your kidneys. This comes in useful after sampling the cocktails. There is so much more to sit back and take in. The Dominion is perfect for pondering.

Tuesday's lunch plate: seared trout

Besides the decor, history, the charming clientele and the pleasantness of the wait staff, there is the food. A winning idea in the Dominion is the daily lunch special: The Dish of The Day. One main dish, with a side salad or soup is $20. A glass of wine or pint of beer is an additional $6. The lunch special of seared trout is light and satisfying.  Perfect for a Tuesday! On Thursday, the Duck Confit is simply amazing. In this one leg of duck, there are about five distinct attributes. It is rich, succulent and meaty. There is an indescribable divine tenderness in the meat, fat and skin that is just all-out flavour. A few little thinly crisped potato pieces add a crunchy treat, and the hollandaise sauce that surrounds the duck could not be any more appropriate.

pulled pork sandwich; delicately flavoured yet hearty. Very hot fries.

Starter salad and side salads are fresh, made from watercress, with bits of herbs such as dill and fennel added. The dressing is light and tasty, smoothing the path for the healthy greens to be digested.

I happily ordered the Pulled Pork sandwich on two separate occasions. This sandwich is lightly flavoured with a tangy mustard and fennel sauce. The bread is a house-baked bun, large but not overwhelming. A very generous pile of steaming hot fries accompanies the sandwich, and an overflowing, marvellous bowl of house mayonnaise accompanies the fries. The fries stay hot for a good long time, as fries in good restaurants tend to; I am quite certain that they are cooked in duckfat. A starter salad is a good idea if you order this, to try to fill up on greens before diving into the huge pile of delicious fries and sauce.

ploughman's plate: a chance to try headcheese

Except for the micro-brewery beers, the drinks at the Dominion are all made in-house. This goes for the syrups as well as the filtered water. The house even makes its own tonic water. In the case of the latter, the gin and tonics are quite simply the best in town. Not only is there a good choice of gins for the mix, no other G&T tastes quite like theirs. There is absolutely no harm in establishing a cocktails budget to make the round of the Dominion cocktail menu.

All of the above are served in excellent glassware. Beer pints are, simply, adorable in their roundness. Beer just tastes better when it is served in a large, rounded glass! Perhaps this aids in the appreciation of the beer’s bouquet.

celebrating a birthday with sticky toffee pudding and homemade coffee ice cream



If you still have room, finish off your meal with a sticky toffee pudding, a nutmeg donut, or anything that suits your fancy from the dessert menu. You will not be disappointed.

Dominion Square Tavern, 1243 Metcalfe Street Montreal. Monday-Friday 11:30 to midnight, Saturday 5pm to midnight. 514-564-5056 Reservations welcome.

Experience Deux: La Bistro Sur La Rivière.

by Natasha Henderson, Montreal

Le Bistro Sur La Rivière… it is a small bistro. It is a bistro that takes pride in its meats, in its generously overflowing presentations of food. It is a bistro that is on Larivière, the street that is behind my massive studio building.

The Quebec Flag

My first experience eating here was on the eve of the first La Virree des Ateliers event. I was new to the Grover Building, I was one of the rare anglophone artists who rented there. I felt a little foreign, and that these open-studios could be an opportunity to break into the new culture in which I felt myself surrounded. I’d have a chance to make new friends, new connections, and learn new things very soon. I was right, in certain respects, on all accounts.

Anyhow, on that eve in May, I went in for a delicious sandwich and frites with accompanying salad and beer to celebrate the future. Since that date, I’ve been back twice, once because I’d recently sold three paintings, another time just because I was hungry. As a semi-vegetarian, I received upon my first visit a sandwich with a bit of ham in it, when I’d thought I’d ordered a simple tomato and cheese sandwich. I didn’t kick up a fuss. I am “semi”-vegetarian, and I knew that my Francais was pretty rusty… so I was willing to bend. Since going back two more times, though, I’ve found the wait staff to be supremely giving and forgiving. It is a predominantly Francophone neighbourhood, complete with the de rigueur fleur-de-lis on the front door of the place. It’s one of those places that, as I enter, I couldn’t help but put up my guard, just a little. They might all stare at me if I try to talk! However, upon further experience, I’ve had some very nice chats in a blend of Franglais with the people who work there.

Sandwich of My Dreams

Oh, and the sandwich that I order… it’s good. It is very, very good. I don’t know how certain restaurants are able to make a sandwich into such a special experience. For me, at home, when I make a sandwich it is a utilitarian expression. I have bread, and I have something to put in between two slices of that bread. A good restaurant’s sandwich, that becomes something of a capital “E” Experience.

So, the sandwich to order at Le Bistro Sur La Rivière is the tomato and brie and pesto on Baguette. Please order that, when you go there. It is divine, a perfect blend of tastes and textures. The house salad and frites with mayonnaise that come with it are just the icing on the cake. Cake? Who needs cake after such an incredible, fresh, fantastic meal? No, no cake. This will do. Perhaps an Oatmeal Stout beer to go along with… or a coffee after. The wait staff is always keen to refill your water-glass, and they always check in to see how you are enjoying your meal.

This Bistro has an extensive menu, and, upon discussion with the workers there, they do have a vegetarian plate for Supper-time, too. The stuffed pasta… does look pretty good! Some day, perhaps, I will order it. But the tomato/brie/pesto sandwich… oo la-la!!!

Find Le Bistro Sur La Rivière at 2263, rue Larivière, Montreal, QC. Find Natasha eating there soon.

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