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  FrancoFoodie | Pilons d...  

Show textShow cached sourceOpen source URL	La recette de pilons à l’érable et au vinaigre balsamique que j’ai créée pour les producteurs de poulet Maple Lodge Farms. Eh oui, mes hommes ont apprécié les tests de recettes encore plus que d’habitude.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	The Maple & Balsamic Vinegar recipe I created for Maple Lodge Farms chicken producers. Yes, recipe testing was appreciated by all.

  FrancoFoodie | Meilleur...  

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Je voulais vous parler d’Ikanos bien avant, mais ce blogue était en reconstruction, si bien qu’une foule de critiques dythirambiques ont paru depuis dans les divers médias. C’est rassurant puisque le resto était pas mal vide en cette soirée de juillet (eh oui, je suis un lion).

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I wanted to sing the praises of Ikanos long before now but, as you may know, this blog was under reconstruction forever, so quite a few high-praising reviews have been published by mainstream media since—which is reassuring since the place was somewhat empty on that July night last summer (yep, I’m a Leo). As we left, I remember feeling both full and worried that the restaurant would not be around for long. It seems Ikanos has strong Hunger Games survival skill.

  FrancoFoodie | Muffins ...  

Show textShow cached sourceOpen source URL	Si vous surfez le moindrement ce blogue, vous en arriverez vite à la conclusion: ça manque de desserts. Eh non, notre famille n’a pas la dent sucrée. Et ces muffins aux deux oignons et au cheddar ne vont rien y changer puisqu’ils sont… salés.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	If you surf this blog even for a few minutes no more, you’ll quickly come to a glaring conclusion: It’s seriously lacking in desserts. Nope, our family doesn’t have a sweet tooth, not even kiddo. And these Onion & Cheddar Muffins won’t make up one iota of difference, since they’re salty all the way. This recipe, which I bake often, comes from a free magazine,

  FrancoFoodie | Passion ...  

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Eh oui, petite déclaration d’affection pour commencer ce billet, parce qu’on entend pas assez parler de ces éditeurs généreux qui nous dorlotent — et, hum, nous brassent — pour en arriver à écrire LE livre de nos rêves.

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The phone rings. The caller is Émilie Mongrain from Éditions de l’homme, the publishing house that has hired me in the past to copywrite the Kitchen Galerie cookbook among others. Émilie is a passionate editor, funny, driven and smart, the kind I don’t often meet; a girl that likes to laugh, referencing both Blue Beard (to scare copy out of you) and Proust (to make you feel worthy and appreciated), all in the same sentence. Yes, this post starts with a like-you note to my editor, because you don’t often hear about the generous, kindred spirits who drive you to —and beat you into— delivering the best book you have in you.

  FrancoFoodie | Adresses...  

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Mon premier menu dégustation avec mes deux BFF, au Laurie Raphaël de Montréal, qui s’était terminé par une visite des cuisines désertées à 1 heure du mat en compagnie du sommelier… Une dégustation, eh oui encore, des recettes retenues pour un magazine, dans les cuisines de l’ITHQ de Montréal, qui m’avait vu déguster des spaghettis à l’ail et des boules citron-chocolat blanc… à 8 h du matin cette fois.

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There are meals, let me correct that, food orgies that leave indelible memories. Like my first tasting menu with my two BFFs, at Montreal’s Laurie Raphaël, ending with a tour of the deserted kitchens led by the sommelier at 1 am. Or that other tasting, in the ITHQ kitchens this time, where I ate recipes tested for a magazine that went from garlic-and-oil pasta to lemon-white chocolate truffles—at 8 in the morning. Both mmmmmm… and ouch. And then my first visit to Pied de cochon Sugar Shack in the Lower Laurentians, the brainchild of chef Martin Picard. That one was 3 years ago almost to the day.

  FrancoFoodie | Amour de...  

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Comateux, vous êtes écrasés à la table du déjeuner et, en attendant que le café daigne percoler, vous parcourez d’un œil à moitié fermé l’emballage de votre pain préféré ? Eh bien, vous m’avez déjà lue dans mon rôle de rédac culinaire.

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A couple of weeks ago, I was invited to the launch of Weston’s Première Fournée breads along with several Montreal bloggers and journalists. In the “it’s a small world” category, I also happen to freelance for the bakery, which the inviting promotional agency didn’t know. Maybe you’ve found yourself comatose at the breakfast table, sleepily waiting for your coffee to finally percolate and half-reading the sleeve from your bread to pass the time? Well, then you’ve been saved from boredom (!) by my efforts. (To this day, though, my most published opus has been… the romance copy on the side of Québon milk cartons. It’s Faubert, not Flaubert.)

  FrancoFoodie | Beurre à...  

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Donc, samedi, on a sauté dans la voiture, direction Homard des Iles à Saint-Eustache. Eh oui, un comptoir à Saint-Profond-des-Creux au lieu du Métro local, où le homard vous arrive tellement réveillé que, d’un coup de queue, il vous sauterait des mains.

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It’s lobster season. And although I had no expectation as to kiddo’s open-mindedness, impossible to resist the need to broaden his horizons. So on a rainy Saturday afternoon, we jumped into the car, headed for Homard des Iles in Saint-Eustache, a suburb of Montreal. Yes, you heard right, a direct-sale outlet in the middle of the boondocks instead of the local supermarket, where lobsters are so lively you had better hold for dear life when they suddenly unfurl their tail. Even the lobster tank rippled and waved. The price? At least $2-3 more per pound than cutthroat promotions at the local grocery but our family is slowly transitioning towards local, farm-bought food where cattle practices (on a par with fishing ethics, one hopes) are more humane, healthier too. You do know that Epicurus, yeah that one, believed some pleasures can be detrimental to human beings, right?

  FrancoFoodie | Nouveau:...  

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La maison d’ailleurs écrivait dans un récent communiqué que certaines des saveurs «repoussent les limites de l’expérience organoleptique, comme celle aux fruits de la passion». Eh bien, parole d’un flot de 10 ans, c’est celle qui a le plus cartonné chez nous.

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In a recent press release, the company in fact claimed that some of its savours “push back the limits of the organoleptic experience, such as our passion fruit bites”. Well, if a 10-year-old (!) can testify to it, they were best-in-show for this family. Of course, taste is subjective, so you’ll want to make up your own mind. Quality and price go hand in hand, but when treating guests to a discerning dessert, these unique sweets are totally worth it.

  FrancoFoodie | Banlieue...  

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J’ai mes habitudes de banlieusarde puisque je vis à Laval. Au lieu de vous présenter mon resto préféré, j’ai préféré vous jaser de ma dernière découverte, le Capitaine Doyle dans le Vieux Saint-Eustache (eh oui, le même patelin que Julie ci-haut).

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I have many favourite suburban haunts since I live in Laval. Rather than introducing you to my family’s everyday go-to restaurant, I thought I would present my latest discovery, Capitaine Doyle in Old Saint-Eustache (yes, the same neck of the woods as Julie above). Imagine an old house transformed into a restaurant where Magdalen’s Island specialties are served with authentic island accent. Their specialty? Seafood, what else, especially lobster which is in season right now—and which explains my choice. Lobster club, lobster roll, seafood platter, lobster poutine even : in other words, everything for the seafood lover in you. Last March, in the middle of a snow storm, I even ate a lobster rice served with fruit salad right smack in the middle. A little bewildering yet surprisingly chaming (but, let’s face, Monsieur would suggest you go for the classics and just club ‘n’ roll if you go). Bon appétit.

  FrancoFoodie | Maxi et ...  

Show textShow cached sourceOpen source URL	D’ailleurs, de tout temps, je cherche les tomates des champs les plus moches au marché fermier, travers de fille qui ne pourrait jamais gagner Miss Monde… (eh non, je les trouve plus intéressantes, voire meilleures, c’est tout).
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	Between you and me, I find a bipolar carrot or Marilyn Monroe-shaped potato infinitely sexier. In fact, I can’t remember a time when I wasn’t riffling through the field tomato bin at my farmer’s market to find the sorriest looking tomatoes. A knee-jerk reflex from a girl that could never win Miss Universe… (actually, I just find them visually more interesting if not better tasting, that’s all).

  FrancoFoodie | Cuisiner...  

Show textShow cached sourceOpen source URL	Non, mais, enfin. Eh oui, voici seulement mon second billet ...
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	For this recipe, Hazan recommends winter varieties such as the ...

  FrancoFoodie | Tripper ...  

Show textShow cached sourceOpen source URL	Le 18 avril dernier (eh oui, trop débordée pour bloguer ...
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	Last April 18 (yes, I’ve been too busy to blog, ...

  FrancoFoodie | Île d’Or...  

Show textShow cached sourceOpen source URL	Prenez le temps de visiter les berges de l’Île à marée basse, pour donner libre cours à votre «marin intérieur». Effet embrouillé voulu, eh oui, j’évite de montrer la binette de Fiston sur Internet sauf pour une certaine photo souvenir avec Alexandre Bilodeau.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	Take the time to visit some of the shoreline parks to let out your “inner sailor.” The blurred effect is on purpose since, apart from one famous picture with skier Alexandre Bilodeau, Kiddo’s face shall remain anonymous until he’s old enough to decide for himself…

  FrancoFoodie | Île d’Or...  

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Il est aussi possible de visiter la cuvette ou de se balader tout bonnement entre les vignes. Ça me rappelle que j’ai toujours dans mes armoires (eh non, pas encore de cellier, la fille) la bouteille de blanc Vendange Tardive achetée sur le départ.

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Don’t forget to stop by the Winery’s general store to test drive a few wines for mere dollars. The Winery produces some fine, well-reviewed vintages. It’s also possible to visit the facilities or just wander off among the vines. Which reminds me that I still have a Late Harvest White I bought as we were leaving, in a kitchen cabinet somewhere (yep, still waiting for that home cellar Monsieur promised). A taste of summer, you say?

  FrancoFoodie | Recette:...  

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Je le cuisine au moins une fois par mois. Mes deux hommes, qui ne sont pas poulet en général, font une exception pour celui-ci. (Eh non, la course folle du mardi qui se solde par un ti-poulet de supermarché, chez nous, ça ne passe pas…)

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Which brings me to….my roast chicken recipe with lemon and tarragon. Chefs say you can judge a cook by his or her roast chicken. This recipe makes me stand proud. I make it about once a month, if not more. My two men, who are not too crazy about chicken, make an exception for this one. (You know that mad dash to the supermarket, on a crazy Tuesday night, to buy a rotisserie chicken for a quickie dinner? Does not work in this abode…)

  FrancoFoodie | Bœuf hac...  

Show textShow cached sourceOpen source URL	*J’achète généralement le houmous de Fontaine Santé, particulièrement crémeux et goûteux. Eh oui, les raccourcis de semaine sont parfois une question de survie.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	* I usually buy local Fontaine Santé hummus, creamy and delicate. Choose your favourite brand wherever you are, there's nothing wrong with a shortcut.

  FrancoFoodie | Manger s...  

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Eh que j’aimerais ce produit ne serait-ce que pour son nom, la cameline étant aussi connue sous le nom de «lin bâtard». Originaire de l’Europe de l’Est, la cameline est le plus vieux grain oléagineux recensé et l’huile la plus riche en omégas-3 après l’huile de lin.

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I would like this product even if it were only for its French name which translated to “Bastard without glory.” That’s because camelina, i.e. false-flax in English, is also known in French as Bastard Flax. Indigenous to Eastern Europe, camelina is the oldest oilseed grain on record and its oil, the second richest source of Omega-3 after flax. One tablespoon of camelina oil provides the recommended daily intake in Omega-3 fatty acids.

  FrancoFoodie | Extra! L...  

Show textShow cached sourceOpen source URL	Ce qui est chouette quand on a des amies foodies, c’est que leurs tiroirs sont pleins de bonnes recettes à partager. Par contre, quand elles n’ont pas de blogue (eh! oui! je suis la seule blogueuse de ma gang), leurs spécialités se font des délices d’initiés.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	Wanna know food writers’ best kept secret? We all have BFFs with the best evah recipes — often better than ours — that can put us to shame. Not only am I the only food writer in my circle of friends, I’m also the only one with a blog. So I decided, from time to time, that I would introduce you to my foodie bests, rocking girls more attached to their banged-up pots than any fancy wear.

  FrancoFoodie | Crème sa...  

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Sans doute pas. Voici donc la dernière de la trilogie hebdomadaire (eh oui, 3 soupes en une semaine, accro le mini-mec, vous dites?). Pour chacune, les légumes et épices changent mais livrent le même bonheur crémeux sans arôme de culpabilité… puisque nulle crème !

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Soup-Soupe Trilogy: To post or not to post all the comforting homemade soups I served my half-pint? Probably not. Which is why you are reading the latest-last instalment of my weekly trilogy (yes, you heard right, 3 soups in 1 week, soupy little bugger wouldn’t you say). For each soup, I played up different vegetables and aromatics for the same creamy results with nary an ounce of guilt…there’s no cream! More of a concern for the parents than the kiddo, of course.

  FrancoFoodie | Lire | F...  

Show textShow cached sourceOpen source URL	Eh oui, la voici enfin, la deuxième édition de mon ...
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	It is finally here. The second edition of my À ...

  FrancoFoodie | Tripper ...  

Show textShow cached sourceOpen source URL	Eh ben oui, un nouveau blogue portant sur la cuisine. ...
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	Here is. Another food blog. As if. As if the ...

  FrancoFoodie | Saveurs ...  

Show textShow cached sourceOpen source URL	Eh oui, mon livre — et les 120 top toques qui ont si généreusement accepté d’y participer, dressant un Who’s Who unique de la restauration au Québec — sont en nomination dans une nouvelle catégorie : Meilleur livre de cuisine générale.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	The revamped and augmented edition — achieved with the participation of 120 Québec establishments, which makes it arguably the largest sampling of local chefs ever — is nominated in the “Best General Cookbook” category. Alongside no less than the amazing

  FrancoFoodie | Nouveau:...  

Show textShow cached sourceOpen source URL	• des macarons au chocolat, au citron, à la framboise, au thé matcha et à la noix de coco, la saveur préférée de mon fils qui assistait avec moi au lancement, eh oui, son deuxième événement médiatique en presque autant de semaines;
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	• chocolate, lemon, strawberry, matcha and coconut macarons, the last one declared the best by my own son who attended his second media launch in as many weeks, one of the perks of having a foodwriting mom;

  FrancoFoodie | De la ru...  

Show textShow cached sourceOpen source URL	Quand la vie vous rend la pareille et vous offre, à son tour, le privilège d’utiliser votre plume pour une bonne cause, eh bien, ça justifie les longues soirées devant l’ordi quand la progéniture dort.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	Having your own blog can be a privilege, albeit one you give yourself. Sometimes life gives back and offers you the added privilege of using your blog to showcase a good cause. Which so much justifies those late nights in front of the computer when you wish you could just snuggle up to your sleeping child.

  FrancoFoodie | Pilons d...  

Show textShow cached sourceOpen source URL	4. Mettre le four à «Broil» et faire dorer les pilons quelques minutes ou jusqu’à ce que la marinade se caramélise. À vous de décider le niveau de caramélisation selon vos goûts. Chez nous, on aime quand ça colle aux doigts (et je permets de les lécher à table, eh oui, mère indigne!).
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	4. Put oven on Broil and cook drumsticks until they start to caramelize. You decide how sticky you like them. In our house, we love it when they get sticky and messy, especially since I allow finger licking at the table for once.

  FrancoFoodie | Salade d...  

Show textShow cached sourceOpen source URL	J’ai toujours imaginé qu’une «salade» de carotte commençait avec des carottes râpées. Eh non, celle-ci vous fait cuire les carottes à la place, ce qui serait typiquement marocain. Il semble que l’ajout de féta n’est pas typique de la recette traditionnelle, mais le fromage élève, quant à moi, la recette à un niveau frôlant l’extase.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	I always imagined a carrot “salad” should start with grated carrots. Not so. This one has you cook the carrots, which seems to be a traditional Moroccan style. The addition of feta cheese, though, is all Tanis. Go for it, since it elevates the recipe to an even higher realm.

  FrancoFoodie | Amour de...  

Show textShow cached sourceOpen source URL	Tout ça pour dire qu’en 2012, j’ai envie de changer la routine un peu en vous présentant aussi, parfois, des trucs bouffe qui me branchent. Comme ce vidéo de Lurpak qui donne furieusement envie de se ruer à la fruiterie du coin pour cuisiner fraîcheur, eh ! que ça presse.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	In 2012, I’m thinking of changing gears once in a while by featuring other stuff I like. Case in point: this Lurpak video that screams appetite appeal and makes me want to rush to the fruit store NOW. Hope it inspires you as much.

  FrancoFoodie | Glenfidd...  

Show textShow cached sourceOpen source URL	Le maître distilleur Ian Millar explique comment tenir et faire tourbillonner son verre de scotch pour le réchauffer et en libérer les arômes, un peu comme le vin rouge. Deux gouttes d’eau (eh oui, c’est permis!) peuvent en adoucir le côté rugueux.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	Master distiller Ian Millar explained that scotch must be held in the hand so, and swirled around much like wine, to warm it up and release its aromas. Two drops of water (yes, you’re allowed!) can help smooth the harshness. And if you like your scotch with ice cubes, that serve to “tighten” the flavours, limit the complexity and make it less hard on the tastebuds, you’re allowed too.

  FrancoFoodie | Salade g...  

Show textShow cached sourceOpen source URL	Même si j’ai parfois l’impression d’être la maman du seul enfant en déni de fromage — eh non, même pas du Ficello —, le moucmouc a carrément volé tous les cubes de féta dans les assiettes environnantes.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	While I sometimes get the feeling kiddo may be the only cheese-and-butter naysayer in the Western World — no, not even Ficello! —, first time I served this, he actually stole all the feta from surrounding plates. So things are looking up for ze picky eater. Maybe.

  FrancoFoodie | Recette:...  

Show textShow cached sourceOpen source URL	Je ne sais pas quand j’aurai le temps, bon, la patience, pour tout ce tralala. Le voici donc jambes en l’air, dans la vieille rôtissoire de ma mère. Eh oui, ma façon de faire du dimanche soir ressemble peut-être à la vôtre…
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	Surely you were not expecting food porn, with a camera-ready chicken in its serving platter, surrounded by parsley, its legs neatly tied, maybe even crowned with little paper crowns? Don’t know when I’ll ever have the time, okay, the patience, for food staging. So here’s the bird, legs in the air, in my mother’s old rotisserie pan. Maybe our Sundays are not so different from yours?