TV host’s favourite dishes shift as weather changes
What’s Cooking host Martin Champoux takes part in a yearly chili contest.
Martin Champoux is the host of W Network’s What’s Cooking. In each of the 13 episodes, Martin demonstrates simple, delicious and easy-to-prepare recipes. The French version of What’s Cooking is the top cooking show in Quebec.
Q: What is your fondest memory from your family kitchen?
A: The oatmeal cookies my mom used to bake. When I got home from school she’d make a batch. I did my homework in a snap so I could eat them.
Q: What kitchen aromas bring back fond memories?
A: Whenever someone makes a spaghetti sauce, it reminds me of my father’s. I think his recipe is the best in the world!
Q: What is your favourite food to cook?
A: It varies depending on the season. I love to cook fish in the summer, veggies during the fall harvest and heartier meals like roasts and braised meats in the winter.
Q: How did the first meal you ever prepared turn out?
A: I tried something fancy for a special dinner with friends. It was “lapin a la moutarde” (rabbit with mustard). I was so nervous that I forgot to prepare side dishes.
Q: What kitchen gadget can you not live without?
A: Quality knives. I like to keep them in pristine condition, always as sharp as possible.
Q: Is there a cultural dish that you prepare which ties into an event?
A: Every year, we get together with friends and we hold a chili contest. We each cook our own personal recipe and judge each other. Of course, year after year, we’re all winners!
Marcy Cornblum is a freelance journalist. After 25 years of celebrity-filled adventures, she is using her experiences to enlighten others in understanding the media. Reach her at email@example.com.
Lemon shrimp pasta salad
5 cups of bow-tie pasta, uncooked
1 lb. fresh asparagus spears, cut into 2-inch lengths
¾ cup Kraft Calorie-Wise Zesty Italian Dressing
1 tsp. dried oregano leaves
1 tsp. grated lemon peel
1 lb. cooked large shrimp (20-25)
1 cup halved or quartered cherry tomatoes
2 cups Kraft Double Cheddar Shredded Cheese Light — made with 2% milk
Cook pasta as directed on package, adding asparagus to the cooking water for the last 3 minutes of the pasta cooking time; drain. Rinse with cold water; drain well. Mix dressing, oregano and lemon peel. Place pasta mixture in large bowl. Add dressing mixture, shrimp, tomatoes, and cheese; mix lightly.
Serve immediately for up to 12 people. Or, cover and refrigerate until ready to serve.