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It’s all about the goat (cheese)!

Yes, I’ve been cooking a lot with goat cheese lately. There are so many wonderful varieties here in France… First up, I made a ratatouille and fresh goat’s cheese verrine for Murdoch Books 365 Challenge, where where cooks across the world are working their way through Stéphane Reynaud’s whimsical culinary almanac – “365 Good Reasons […]

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(Almost) Silent Sunday: Good eats in London, England

From my recent trip to London… Tate Modern Tapas Brindisa, Soho Vanilla Black For more about the Vanilla Black, Tate Modern and Tapas Brindisa, head on over to Food Network Canada to read my latest post. And don’t forget to check out my Summer 2011 Flickr set of photos: Paris, London, Alsace and Burgundy

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French Fridays with Dorie: Citrus-berry terrine

It seems like SO long ago that I made this week’s French Fridays with Dorie dish – Citrus-berry terrine.  In fact, I served it when we invited friends over to help us eat last month’s hot dogs and weisswurst for Charcutepalooza because I figured after all that meat, we would need a light dessert!  When […]

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International Incident Party: Sichuan cuisine

This month’s International Incident Party is not the joyous occasion it generally is.  Our lovely hostess, Penny, lost her dad recently and is in Singapore helping out her mum so she won’t be participating this month. The rest of us, however, decided to go ahead and dedicate our dishes, with a “Sichuan” theme to the […]

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What is PongkyParty?  Well it comes out of the PongkyPlate that I picked up in Chinatown in Toronto when Ethan and I met Melissa who was in town for a conference, for dinner.  Ethan and I did a little prop shopping in Chinatown before dinner and decided to bring Melissa the most ridiculous prop we […]

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French Fridays with Dorie: Coconut lemongrass-braised pork

Another short and sweet French Fridays with Dorie post this week.  I know you’ll be disappointed to hear I did not make this recipe in Paris – but it just worked out that I fit it in my schedule before I left in June.  To be honest, I have been so busy this week with […]

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