Cooking Cuisine Food Quebec Recipe

Recipe: Gâteau à l’orange

This is a recipe for an orange cake that I got from Fred in Québec. He got it from his grandmother who got it from a newspaperway back in the day. The ingredients and the recipe are simple, but the results are delicious. Here is my slighty jazzed-up Anglophone version:


4 large free-range eggs

2 cups of white sugar

2 cups of white flour

2 teaspoons of baking soda

a pinch of salt

3/4 cup of vegetable oil (I used a half cup of neutral safflower oil and 1/4 cup of extra virgin olive oil to give the cake that Mediterranean je ne sais quoi)

2/3 cup of freshly squeezed orange juice (about 1 and a half oranges)

Grated rind of 1 orange

1 teaspoon of vanilla extract

powdered sugar (for topping)


1. Preheat oven to 350 degrees Fahrenheit (177 Celsius).

2. Beat together the eggs and the white sugar for 2 minutes

3. Sift together the flour, baking soda and salt and beat into the egg and sugar mixture

4. Beat in the rest of the ingredients except for the powdered sugar and transfer batter to a ring-shaped cake pan or a Bundt cake pan

5. Bake in the preheated oven for 50 minutes or until an inserted toothpick comes out clean

6. Allow the cake to cool complete, remove from cake pan, invert onto a serving plate and top with sifted powdered sugar. Et voilà, c’est fini! Très simple et délicieux.


The Morpions


(Above) LS, Nico and Bob

Last weekend, I got back together with some old friends, Nico and Bob to work on a musical project called The Morpions. Deconstructed, one-take, post-noise. So old, it’s new again. It was nice to play some crazy, experimental music again, just like old times.

Check it out at, new audio uploads (including the results from last weekend’s recording session) coming soon, so check back often  UPDATE!  New audio tracks have been uploaded to the Morpions website.  Unfortunately, due to some microphone problems, some of the tracks we recorded did not come out right, but there are a few gems that came out great.  Tracks 8-12 feature the LS.
Also, take a look at some photos from the recording session:







Cooking Cuisine Food Recipe

Recipe: Balsamic Glazed Lamb Chops

I haven’t posted a recipe in a long time now, but since I have become the de facto, live-in personal chef for my family, I will probably be posting more recipes from now on.

I made this for dinner last night, and like pretty much everything I cook, I improvised with what was in the kitchen without a set recipe or exact measurements.

Balsamic Glazed Lamb Chops
Serves 4 (with side dishes)

Rack of lamb (8 chops, separated into individual chops)
Fresh rosemary (1 bunch) – there is a large patch of it in my parents’ backyard
Fresh garlic (about 6 or 7 cloves)
Balsamic Vinegar (about 3-4 tablespoons)
Dijon Mustard (about 2 tablespoons)
Olive oil (about 3 tablespoons)
Salt, Pepper

Prepare the balsamic glaze: Chop up the fresh rosemary and garlic and smash it up into a paste with some sea salt or kosher salt. Transfer into a dish for marinating. Stir in the mustard, balsamic vinegar and olive oil. Season with a bit more salt if needed and some freshly ground black pepper. Using your hands, massage the marinade into the lamb chops and let the chops marinate for half an hour to an hour. Grill the chops over a medium-high flame barbecue until they reach the desired doneness (well-done for my parents and medium-rare for me and my sister)

Serve with the side dishes below.

Boiled New Potatoes
Peel and boil a small bag of new potatoes in salted water until fork tender. Drain and generously top with a large pat of butter, salt and some chopped chives or green onions.

Steamed Broccoli and Cauliflower
Super simple: Steam broccoli and cauliflower florets in a steamer until cooked, but not mushy. Season with some salt.

Ginger Orange Glazed Carrots
Melt a generous pat of butter in a pan. Add in a bunch of carrots (sliced into quarter-inch diagonal pieces), the juice of one orange, grated fresh ginger (about 1 inch piece) and salt and pepper. Let simmer uncovered until carrots are soft but not mushy (about 10 minutes). You can also spoon some of the ginger orange sauce over the other vegetablesl


Getting money for my used books and CDs

I sold off a bunch of old books and CDs that were gathering dust in my closet today.  I made just a little bit more than 500 US dollars, which will pay for my plane ticket to NYC and then some. 

I also had lunch with my mom at a Japanese bakery/cafe.  I had a spicy sukiyaki beef sandwich.  Yummy!


Making Progress and Travel Plans

I have made some good progress in cleaning out my room and unpacking and organizing my stuff from Japan. I have pulled out a big box of books and 2 boxes of CDs to sell/donate. I can’t believe I own so much crap! I guess I am a bit of a hoarder. I think living in Japan for 3 years has taught me that I can live quite happily with a whole lot less stuff. The process of going through my stuff has been a bit tedious, but very Zen. Good for my own self-discipline I guess. Plus, getting rid of stuff just makes my life feel lighter, more mobile, and more streamlined; all of which is good.

Also, I made some travel plans today. I booked a roundtrip flight from Phoenix to NYC (Newark, NJ). Here is the itinerary below:

Phoenix to Newark 8/11/06 11:00 am – 6:51 pm Continental

Newark to Phoenix 8/31/06 4:50 pm – 7:07 pm Continental

I will be attending Sophia’s b-day/going-away-party on August 12. Besides that, my plans are pretty flexible, so I would love to go meet up with friends in Boston, Montreal, New Brunswick, and other points in the Northeast.