About

Welcome to my blog! I am a French Canadian internist living in Ottawa, who enjoys cooking, eating and drinking, not necessarily in that order.

When I don’t work, I cook. I mostly enjoy Italian food but I don’t want to limit myself to an Italian food blog. I love experimenting in the kitchen, trying new ideas, recipes and findings ways to execute them with my own personal touch. This blog is about the food I enjoy preparing or where to get it. It will eventually include restaurant reviews mostly from Ottawa and Montreal, where I spend most of my time, but also great travel discoveries.

My inspiration comes from cookbooks, lots of them, and years of playing with my food. For the past year or two, I have been on a ketogenic diet, and I will be posting again soon, all low carb recipes. Stay tuned.

I hope you will enjoy.

Please feel free to contact me at: monfoodblog@gmail.com

 

42 replies »

  1. Thank you so much for following my blog. Feel free to follow my other blog, Twin Cookin’ *you can find the link on my page*. Love the layout of your blog! I’ll be sure to come back.

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  2. Found you from Amy at afternoonpopcornsnack. Lovely blog! Creating and discovering food can be quite therapeutic, and looks like you’ve created some winners for sure :) Well done.

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  3. Dan, I am so happy you have started this blog. Having tastednyour out of this world food, we are all very lucky that you are generous enough to share your secrets with the world! I am sharing this on Facebook and Twitter to spread the amour! Best of luck. Emma

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  7. Hey Dan, Thank you for following my blog! Looks like we have a lot in common: we both love food and cooking (duh), we started our blogs around the same time, and we’re even using the same theme. I will definitely be checking in with you. Best, Alison (mixerupper)

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  11. Nice blog. Your photos are so tempting.
    Regarding the rendang recipe that you used and asked our opinion about:
    It is one of many legitimate variations on the rendang theme. My husband the chef, says that 2 things would bring your rendang closer to the flavor at Chahaya Malaysia. Instead of just whole coconut, you should be dry roasting it on the top of the stove until it is browned and then be pureeing it with a little oil before stirring it into the rendang when it is about 3/4 cooked. This is a very important treatment of the coconut for this dish and it is called krisik. Adding fresh turmeric leaf is also recommended.The chili that we use is dried chili, some of it fried in oil and broken, and some of it soaked with a little boiling water and thoroughly pureed. Your recipe contains spices that are not in our rendang, such as cinnamon, star anise, cumin, and sweet soya sauce. These are definitely ingredients in some forms of rendang, just not in ours.
    All of this said, I think that your rendang sounds delicious, and maybe you shouldn’t change it too much for fear of loosing the art of the original recipe that you used. I hope this is helpful to you :) – Margaret and Buddy of Chahaya Malaysia

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  14. Hi Dan, Guess you’ll get two stars in one go, as in addition to Johnny’s nomination, I’ve also nominated you for the Blog of the year 2012 award at dinnerfornone.wordpress.com/2012/12/29/2nd-star-for-blog-of-the-year-2012/

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  17. Thank you for the follow so that I can discover your wonderful creations! What an attractive site you have here. Expect me to drop by often. I’m following.

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  18. Bonjour de Toulouse, France! :-) Glad to have come across your super-blog via tilopa-2… J’espère avoir le temps de le parcourir… Bon dimanche et bonne chance dans toutes tes activités! Bon appétit & cheers! Mélanie

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  19. Hey there. I’ve been enjoying your culinary explorations and insights for a few weeks now, discovered totally haphazardly on Twitter. From one Europhile Quebecois foodie to another, I’m happy to discover similar sensibilities and culinary values close to home. (And hey: anybody who has Eddie and Patsy on their Twitter page gets my attention right off the bat!) I’ve even made a few of your dishes (mmm… purée de chou-fleur, steak et gremolata), to the great acclaim of my little family. Thanks for that. I look forward to more reading, more culinary inspiration, more anecdotes and cooking ideas from you. Merci, et à la prochaine…

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  22. Hello would you mind sharing which blog platfortm you’re using?
    I’m going to start my own blog in the near future but I’m having a
    hard time makinng a decision between BlogEngine/Wordpress/B2evolution and Drupal.

    The reasn I ask is because your design seems different
    then most blogs and I’m loojing for something unique. P.S My apologies for beig
    off-topic buut I had to ask!

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  26. Hi Dan, I’ve tried many of your recipes, the instructions are easy to follow and the results spectacular and consistently so. I’m waiting ( impatiently) for the hardcover to add to my recipe book collection.

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