3/26/2023 0 Comments Abricotine a la di stasio![]() Photo by Dominique T Skoltz / Flammarion QuebecĪ soup is a canvas, she said when we spoke: depending on the garnish or the serving vessel, it can be humble or spectacular. Soup is generous: it asks for little and offers a great deal in return.” Josee di Stasio’s recipes put personal twists on classics: ginger in squash soup, for instance, or Dijon mustard in cauliflower soup. It demands no special technique, no sophisticated equipment. “I love soup because it is unpretentious. “I have always loved soup,” di Stasio writes in the introduction. In addition to 52 soup recipes, the book includes recipes for accompaniments ranging from crackers to grilled cheese sandwiches, as well as suggestions for garnishes and tips on everything from freezing soups to minimizing food waste (there’s even a recipe for an empty-the-fridge soup). ![]() The photos, by Dominique T Skoltz, are simply gorgeous.ĭi Stasio, who was a stylist before moving to the other side of the camera, had a hand in choosing everything photographed - from the bowls (they are all different, all simple, all white) to the garnishes and even some of the produce, which she bought herself. There are a few recipes from Montreal chefs, including a zuppa di nonna, a meal-in-a-bowl soup from Emma Cardarelli of Nora Gray and Elena a cucumber soup from Jens Ruoff at Le Butterblume and a barley, mushroom and caramelized corn soup that Dyan Solomon of Olive & Gourmando, Foxy and Caffe Un Po’ di Più once prepared on di Stasio’s show. Few people in the cooking world have that.” That’s why people love her,” said author and food historian Anne Fortin, owner of Librairie Gourmande in Jean-Talon Market. The inaugural issue of a biannual magazine, di Stasio, appeared on newsstands in April: more book than magazine, it is, like its namesake, thoughtful, informed and delightful.Īnd yet di Stasio does not come across as a vedette. ![]() She contributes online recipes regularly to IGA, where she has her own avatar and where a ready-to-eat tomato and fennel soup she created for the grocery chain is available for purchase. ![]() Her fifth cookbook, À la soupe (Flammarion Québec), was published this month, just as our thoughts were turning to the comfort of hot soup on cold days. Article contentĪs one of Quebec’s best-known and most beloved food personalities, di Stasio has had a hand in changing the way we cook and eat. This advertisement has not loaded yet, but your article continues below. Manage Print Subscription / Tax Receipt. ![]()
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