In the kitchen with Kim Rusk: the pleasure of being at the table

Kim is a woman who gets up early, due to work, with her morning radio show at 94.3 Énergie Montréal. She also hosts on Noovo with Jean-Thomas Jobin Stage managers, a light and humorous analysis of the show Big Brother Celebrities.

With children and everyday life, it rolls as they say. But Kim, aware that life is not easy for many, adds: “I’m home around 9 am, it gives me time to organize my days. I can enjoy a lot of things that might be harder to do if I had a more conventional schedule. This allows me to cook, to make good meals, to receive my friends on weekends for a big festive meal, when it is allowed of course. I love to receive to eat at home and spoil the people I love. »

Gourmet quiz

In the morning, tea or coffee?

Since I get up very early, 4 a.m., I don’t eat breakfast, my body isn’t ready, I catch up on weekends with the kids, where there’s a big treat party. Otherwise at home, I have my coffee machine to make me a good elongated or cappuccino. In the radio studio, it’s more like filter coffee to give me energy.

Croissant or oatmeal, fruit…?

On weekends, pastries for children. For my part, I am a fan of smoked salmon bagels with a little onion, capers, a little sour cream, in short, I love the brunch formula, it’s one of my favorite meals. I would add that the bagel must come from an artisan in Montreal and that it must also be perfectly toasted, very crunchy, I love the crispy texture on the surface, tender and soft in its heart.

Sliced ​​bread or baguette?

Precisely, a good fresh and crispy baguette, there is nothing better.

0205 Zest In the kitchen with Kim Rusk

Cheese or dessert ?

I’m going to tell you a revelation, I’m a real cheese lover. I’m not saying that I would eat only that, but if there were to be only one, it would be cheese. Very unctuous, almost runny, with personality, full-bodied, happiness.

For desserts, yes sometimes. Desserts with praline, hazelnut, but especially lemon pie or Patrice Demers’ famous dessert, Le Vert, with green apple and creamy white chocolate, crazy, I make this recipe from time to time at home for the happiness of my guests and mine.

0205 Zest In the kitchen with Kim Rusk

Meat or fish ?

It’s more than a passing trend, we are all, more or less, in questioning and my consumption of red meat has dropped. I’m not vegetarian or vegan, but I like to regularly include more vegetables, cereals, legumes in my meals. That doesn’t stop me from eating a good steak on the BBQ, which I decided in recent years to make my own. I master the cooking well so that the meat is well seared on the surface and tender in the middle. Otherwise, poultry, sometimes red meat, but especially fish.

What for fish?

Whether for me or the children, I must admit that salmon allows multiple preparations. For example, I cook it, then I crumble it, I add a little seasoning, panko, then I fry it, like for croquettes, the children love it and nobody sees the usual piece of salmon. Tasty culinary camouflage.

With the steak, salad or fries?

No choice to say fried, I’m honest with myself. (Laugh)

But not just any fries, big greasy fries, very little for me. On the other hand, matchstick potatoes, or very crispy straw potatoes, so there, yes, yum.

Vegetarian or meat?

I am still meat, because I eat a lot of fish, but the evolution of my vegetarian consumption takes place. It must be said that today we have much more help and solutions to find recipes and products, it helps a lot to integrate more and more plant products into our daily food.

Caramel or chocolate?

I would say chocolate, but milk chocolate, children too, for that matter.

White or red?

It all depends on the season. In winter, it’s almost exclusively red and the same in summer, almost exclusively white, unless the meal requires a specific accompaniment. I like full-bodied red wines, Italy, Spain, particularly Muga Rioja, I like Tempranillo, Grenache. White in summer, I like Sauvignon especially with citrus and dry notes.

Bubbles or cocktail for the aperitif?

For cocktails, I like smoky flavors, that seduces me. Otherwise, bubbles for real pleasure, a champagne that I particularly like is the Lallier grand cru, it’s very good.

Tell me about your favorite kitchen accessory and why did you choose it?

The Thermomix. I know it’s a substantial investment, but I can’t live without it. I do everything with it, it saves me time, it’s practical, easy to use, in short, it’s really my favorite. A pizza dough in an instant, a few fresh ingredients on it, you put it in the oven and you have an easy and homemade meal there, it’s just an example, but it’s infinite.

Do you have a little ritual when you prepare meals?

I’m not shy about serving a big comforting dish in the center of the table for my guests to help themselves to, or several dishes to share, but each served on a plate, like a tasty osso buco and a parmesan risotto, it’s awesome, or a nice lasagna too. I like that the meal drags on and that the conversations and laughter fuse. A beautiful evening at the table always leaves good memories for everyone.

Tell me about the culinary achievement you are proud of.

The turkey stuffed with apple compote, inserted between the skin and the flesh, is a real delight. Duck too, but to tell the truth, whatever the base product, I never make the same recipe, I take risks, I like challenges.

Tell us that you have already served a completely failed dish… lol!

With a former lover, I wanted to impress his friends and throw myself into the preparation of a cod, with lots of visual effects and sophisticated flavors. It was a disaster. Not only was it really bad, but I didn’t have a plan B, so we had to eat it the same, shame… (Laugh)

Best restaurant dining experience ever?

An extraordinary adventure at the Robuchon restaurant in Vegas, everything was perfection, like in a dream. Then another time, in Provence, at the restaurant Relais et Château Oustau de Baumanière, we were on the terrace, a sublime setting, radiant sunshine, exquisite food, I wanted time to stop.

What did it smell like in your home, in the kitchen, when you were little?

It was mostly my grandma’s cooking. Cooking pasta, not Italian, but pasta for meat pies, salmon and chicken pies, pies of all kinds and crisps… Everything was rich with lots of smells and I must admit, a lot of calories.

Favorite cheese?

Cheese is above all a story with my father, he was the one who introduced me to cheese. Driving off to the chalet with stinky cheeses in the car was our routine and it made my heart ache, until the day my father told me, stop complaining and just taste and see. Oh my, how good Époisse, Pied de vent, Lempereur, Ciel de Charlevoix, Riopelle de l’Isle… With a good crunchy baguette, it’s fabulous.

Address Book

Your favorite restaurants?

I feel good in a restaurant, it’s a party for me to go there, it must be said that I have already, in another life, been a partner of a restaurant, so I have so much respect and of admiration for restaurant owners and for the talent of chefs in Quebec. My daughter also loves going to the restaurant, she asks me for it all the time, I also bought her a small dinette kitchen that I installed in my kitchen and we play together at the restaurateur, happiness. Recently, I discovered my new favorite restaurant, Théophile at Promenades Saint-Bruno, I go there often, everything is really impeccable.

Favorite restaurant outside Montreal?

I’m in love with chef Jean-Luc Boulay, he has three restaurants in Quebec and it’s great. Obviously Saint-Amour, but also Les Botanistes and Boulay Bistro Boréal.

Favorite culinary products?

The burrata, with tomatoes, peaches, vegetables, salad and fresh herbs… It’s fantastic.

Favorite dish at the restaurant?

The leek from the Théophile restaurant. The entire Montreal Plaza menu. Damascus mezes. Foie gras from Saint-Amour.

What can’t you do without in the kitchen?

My dishwasher. (Laugh) Garlic from Quebec, in large quantities, even if I have a stomach ache afterwards, I put it everywhere, it’s really essential for me.

Guilty greed?

Maple syrup. It’s very simple, I don’t buy cases of 24 bottles of beer, but cases of 24 cans of maple syrup.

0205 Zest In the kitchen with Kim Rusk

Your favorite style of cooking?


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