A Morning hosts (clockwise from top left) Angie Poirier, Kurt Stoodley, Lianne Laing and Bill Welychka.

Chef Marc has been on A Morning before, most often in the studio. But this Friday, A Channel host Angie Poirier and her "Live Eye" will be spending the morning--the set-up starts at 5:30 a.m.!--in our kitchen.

Angie will be doing a total of four segments with Chef Marc where they will talk about fruits and vegetables (the details are under lock and key).

It all happens this Friday, February 25. Our first segment is slated for 7:20.

Watch for us! 

The brigade at Cuisine & Passion will have to make due without Chef Marc today as he is having lunch with the who's who of Montreal's culinary scene. The event is taking place at the Queue de Cheval Steakhouse in downtown Montreal.

Chef Marc was invited to Montreal by Meat and Livestock Australia and the Australian government, to meet the media and talk about Australian meat products.  

You may recall that Chef Marc spent four years as the executive chef of the Four Seasons Hotel in Sydney, Australia. With an annual budget of $17 million, he became quite familiar with Australian meats.  

Each Tuesday from noon to 1:00 p.m., Chef Marc opens up his demonstration kitchen to a limited number of guests who will learn not only how to prepare a special meal, but will also be able to sit down to enjoy it.

For just $30 per person, you can take the recipe--and lots of cooking tips--home to impress friends and family! This is open to a maximum of 10 people per week, so call 613-845-1090 now to reserve your spot.

Download the schedule.

Chef Chantal prepares quiche for lunch

On the run but still want a great lunch to go? Our new lunch-to-go menu boasts a new special every day.  

The cost? Just $10, including a juice or bottled water! Here's the line-up:

Monday: Sandwich and salad combo

Tuesday: Pasta special

Wednesday: Quiche and chef's salad

Thursday: International fare 

Friday: Home-style cooking

Healthy, fresh food prepared to go. Just the way you like it. 

1. What common food is a vegetable, an herb, a spice and a starch? 
2. Which oil has the higher burning or smoke point: canola or olive? 
3. Which flavour doesn't belong in this group: ouzo, fennel, Pernod, cumin, sambuca and anise. 
4. True or false: Celery seeds are not seeds at all but tiny dried fruits. 
5. Name the vegetable pictured on the right. 
6. Which one of these people is not an internationally known chef: Gordon Ramsay, Marc Miron, Tetsuya Wakuda, Daniel Bolduc, Bobby Flay. 
7. True or false: Garlic is a member of the lily family. 
8. True or false: Garlic salt is not made from garlic at all, but salt flavoured with much cheaper (and easier to process) dried white garlic beets.   
9. Pepitas can be found in a Mexican dish featuring a) habanero peppers, b) pumpkin seeds, or c) green and red peppercorns. 
10. This sentence "Get me some gravlax!" is more likely to be uttered by a) a Swedish gourmand, c) a French pastry chef or c) someone in need of "relief."
11. Saltimbocca is a) thinly sliced veal, b) a salty cheese, c) something you drank too much of in university. 
12. True or false: A fish boil is a traditional Newfoundland celebration held at the end of a successful fishing season. 

Answers 

1. Celery! Where's the starch? In the celery root (often called celeriac). 
2. Canola can reach a higher temperature than olive oil before it burns. A better use for olive oil is to drizzle it on for flavour after cooking. 
3. Cumin is the odd man out as all the others have a distinct licorice flavour. 
4. TRUE. Celery seeds are dried fruits. Really tiny dried fruits. 
5. If you guessed celery, you'd be mistaken, but only by a little. It is a vegetable called lovage, one of celery's weird cousins. 
6. Daniel Bolduc is not a chef--at least not one we've heard of (but Daniel Boulud is). 
7. TRUE. Garlic is a member of the lily family. If you know lilies, you know they are also very pungent.   
8. FALSE. There is no such thing as white garlic beets. Garlic salt is made from garlic powder and salt.   
9. Pepitas are edible pumpkin seeds and are very popular in Mexican dishes. 
10. While gravlax may or may not keep you regular, it would most likely be uttered by a Swedish gourmand, as gravlax is a Swedish specialty of raw salmon cured in salt, sugar and dill.   
11. If you said saltimbocca was something you drank in university, you are confusing it with sambuca, an anise-flavoured Italian liqueur. Saltimbocca is thinly sliced veal.   
12. FALSE. A fish boil is a mixture of herbs and spices specifically created to complement fish and shellfish.   

It's hard to beat   this stuffed chicken and rice dish.

Easy to prepare and a great alternative to simple white rice, this is a recipe you'll want to keep handy.

Ingredients

Serves 4

1 tbsp onions, finely diced

1 tbsp carrots, finely diced

1 tbsp celery, finely diced

1 cup long-grain rice (Uncle Ben's works well)

2 cups chicken stock (pick up house-made stock at Cuisine & Passion)

3 to 4 tbsp canola oil

Salt and pepper to taste

Method

1. Put oil and onions in a small casserole and cook on med high until onions are soft.   
2. Add the carrots and celery and coat well with the oil.   
3. Add the rice, making sure it gets coated with oil.   
4. Add the stock, bring to a boil and then lower the heat to simmer until rice absorbs the stock.  
5. Remove from heat and rest for five minutes. Adjust seasoning.  
6. Enjoy!