Wednesday, July 30, 2008

Bombay Choupati Restaurant in Pierrefonds

This one was a very loooooong and tiring day - see previous post, I had to get up at 5:30 today. I didn't want to whip up dinner tonight so I decided to eat out.

In fact, I just got back home from Bombay Choupati, on Des Sources and Gouin. This restaurant is one of the best kept secrets of the West Island. The freshness of the herbs and spices is what distinguishes them for any other Indian food place on the island of Montreal.

Their vegetarian thalie serves up three curries - a lentil, a green pea and a vegetable; a kind of creamy saucy soup with nigella seeds; naan bread; papadum; two fried vegetable dumplings; seasoned rice and - the best part of the whole meal - the creamy cardamom noodle desert in a creamy sauce. Absolutely delicious. All this for $12.95!

If you love Indian Food, you have to try this place out!


Bombay Choupati
5011 boul des Sources
Pierrefonds, QC , H8Y3E3
(514) 421-3130

Tuesday, July 29, 2008

Cardamon Coffee Experiments

Mornings would be impossible without my cup of freshly ground and brewed coffee. Especially those mornings where I have to get up at 5:30am to catch my train to the country's capital. I absolutely love my Cuisinart Grind and Brew machine for many reasons. One being that I can program it so that the coffee is ready to drink when I manage to pull my exhausted self out of bed.

I bought at Costco a large bag of Starbucks' French Roast beans over the weekend and love its deep roasted flavor.

I decided to brew a slightly different pot of coffee this morning... I threw in the whole beans to be ground an entire cardamon pod. The resulting coffee was out of this world!

Saturday, July 26, 2008

Easy Peasy Lima Bean Salad

Lima beans seem to always be a miss when going to the restaurant. Either the beans are undercooked and tough or the seasonings are bland. I decided to try my hand at a simple, yet satisfying side dish. If you let this salad macerate for 1 day, the perfume of the dill will infuse further into the beans. The secret to making this recipe wonderful really relies on the freshly ground cumin. Stale cumin powder just won't do.

For this recipe, you'll need:
  • One can of Lima Beans - drained and rinced. It doesn't matter if they are large or small.
  • apple cider vinegar
  • olive oil
  • lemon juice
  • a large pinch full of dry dill or a few tablespoons of chopped fresh dill
  • cumin seed - ground immediately before incorporating into the salad.
  • Season to taste with salt and pepper

Place the beans in a small bowl. Drizzle with apple cider vinegar, olive oil and lemon juice. Sprinkle the spices and season to taste. Combine being careful not to crush the beans while making sure they are being completely coated with the dressing. You can serve right away but the longer you can let it sit in the fridge - up to a day in advance, will infuse the flavor deeper into the beans.

Wednesday, July 23, 2008

Time saver home fries with fingerling and sweet potatoes

I've been pretty diligent with my exercise routine these past few months, which means I spend an hour every day working out. I'm not a morning person by any means so I do my workouts in the evening on week days.

I had to come up with some pretty creative ways to eat without resorting to takeout, processed meals or having dinner at 10pm!

I made this side dish tonight to complement my black bean burgers.

You'll need:

-Fingerling potatoes (1 per person)
-Sweet potatoes of similar size as the fingerlings (1 per person)
-Olive oil to brush the potatoes with
-Saltless herbal seasoning
-Smoked paprika
-Salt and pepper

Set oven at 400F. Wash the potatoes under cold water to remove the dirt and tough spots - but do NOT peel them. Poke them with a fork and microwave on high - 2 minutes per potato or until cooked through. Cut each potato into 4 wedges. Place potatoes with skin facing down on a baking sheet lined with parchemin paper. Brush potatoes with olive oil and sprinkle with herbs and seasonings. Bake until golden brown - approximatively 8 minutes.