Sky! My Plonk

Sky! my Plonk is an emission of Québécois kitchen which was presented between 1998 and 2000 on the waves of TV-Quebec, animated by Daniel Pinard, assist by Josée di Stasio. The emission was distinguished from the others of its kind by its relaxed and cordial style. It was used as springboard in di Stasio, which launched its own emission of kitchen, In di Stasio, after the departure of Plonk. The title is drawn from a pun with the famous counterpart Ciel, my husband! of Georges Feydeau.

Descriptions of the episodes

Season 1 - Emission 1 Josée di Stasio speaks to us about garlic and what one can make with… Then, one meets James MacGuire, the initiator of microphone-bakeries in Quebec, with the Pass key. The gastronomical critic Robert Beauchemin accompanies Daniel Pinard. One speaks leaven, yeast and flour. And the bread is been useful on a fish soup.

Season 1 - Emission 2 Daniel Pinard visits Lucille Giroux, cheese-making in Brebilac of Co.-Helene de Chester, and his feta of ewe. Robert Beauchemin describes the differences between the varieties of olive oils which one finds easily on our premises. In kitchen, Marie-Helene Roy makes us discover an instrument: the mandoline with vegetables.

Season 1 - Emission 3 Robert Beauchemin selects Parmesan and grater in Baia dei formaggi in the Italian district. In the kitchen, Josée di Stasio prepares a tomato sauce less expensive than a commercial sauce. Then, Daniel replaces the pastes by marrow and explains how to make a success of eggplants with the mozzarella.

Season 1 - Emission 4 One finds Daniel Pinard in the orchard of Michel Jodoin in Rougemont. Of return to the house, Daniel proposes stewed apples to us. And Josée Blanchette discusses the therapeutic virtues of apple.

Season 1 - Emission 5 Daniel Pinard receives Mrs Pinsonneault, market-gardening at the Atwater market, which presents various varieties of vegetables. Robert Beauchemin and Josée di Stasio rather make mashed potatoes with oil than with butter. Conservation and instruments: rammer with the whisk while passing through Chinese.

Season 1 - Emission 6 With the Coffee Italia, Robert Beauchemin and Daniel Pinard taste various varieties of coffee. Then, with the Coffee Lino, the owner shows us coffee machines. In his kitchen, Daniel prepares a tiramisu. And Josée Blanchette surprises us with ayurvedic medicine.

Season 1 - Emission 7 Daniel passes to Amédée, his fishmonger with the fish shop of the Atwater market. At the house, Josée Blanchette makes us share his passion for the chocolate. And Daniel Pinard cooks a salmon with sabayon.

Season 1 - Emission 8 Visit with the cider-house of Michel Jodoin in Rougemont with Robert Beauchemin and Daniel Pinard. Of return in his kitchen, Daniel Pinard offers his tart tatin to us and a soup with the cider. Josée Blanchette reveals various tricks extremely useful for the house.

Season 1 - Emission 9 Daniel Pinard returns visit to his butcher to the Atwater market. Alain Bélanger spreads out his meats and the cuts of yesterday and today with his duck house liver. In kitchen, Daniel Pinard and Josée Blanchette initiate us with the trash food and chips cooked with the olive oil.

Season 1 - Emission 10 Daniel Pinard and Robert Beauchemin are surprised, at the Moroccan restaurant, by a dancer of the belly. Isabelle Vincent brings us in a Moroccan butcher who does itself his sausages merguez. Then, Daniel Pinard concocte a couscous with calf.

Season 1 - Emission 11 Daniel Pinard and Robert Beauchemin meet Jerome Denis, microphone-brewer with the White Horse. Daniel visits the cellar of the microphone-brewery. At Daniel, Josée di Stasio mijote an onion soup with beer.

Season 1 - Emission 12 Daniel Pinard and Robert Beauchemin present the Greek pastry making of Anestis Karagiannidis and the factory of Fillo paste to us founded by Dib Lahoud. Josée di Stasio proposes an accessory: the oil spray.

Season 1 - Emission 13 Daniel Pinard initiates us with culinary stylism with the studio of photograph of Josée Robitaille. Three receipts: chicken frozen with cranberries, tuna carpaccio, sabayon to the fruits. Then, Daniel joined Josée di Stasio and Pierre Renaud, in the culinary section, with the Renaud-Bray bookstore.

Season 1 - Emission 14 Robert Beauchemin speaks about at Mark&Spencer. Daniel Pinard at his place, with Isabelle Vincent dressed up as Camilla Parker Jones, suggests a midnight supper. Rost Beef with English or roasted with the Frenchwoman? Yorkshire pudding or gratin Dauphinois? And lemon tart.

Season 1 - Emission 15 In the kitchens of the restaurant Hat, the chief Normand Laprise receives us with a steaklet of duck. At Daniel, desserts fast containing cream for Christmas with Josée di Stasio.

Season 1 - Emission 16 Maintenance between Daniel Pinard and Michel Montignac, with the living room. One approaches and in-depth the Montignac method finally for demystifying best.

Season 1 - Emission 17 Daniel Pinard visits a fire station. Normand Huneault, fireman, kitchen of the light dishes that the firemen eat the every day. Then Daniel finds Josée di Stasio in his kitchen for a fondue with cheese, then another with the chocolate.

Season 1 - Emission 18 In high-speed motorboat: the egg. An emission supplements in the kitchen of Daniel Pinard with Josée di Stasio. Daniel makes curlings, a French omelet, a frittata, soft-boiled eggs, scrambled, poached, and a surprise… with the blowtorch!

Season 1 - Emission 19 Daniel Pinard selects various articles of kitchen with the Soup tureen, a specialized shop. Then, Daniel and Robert Beauchemin test culinary robots by preparing mayonnaise, garlic mayonnaise, cream of vegetables and mushrooms, and a salad of celery turnip to the sauce remoulade sauce.

Season 1 - Emission 20 Daniel Pinard visits the chocolate factory the Middle-class Francs with Robert Beauchemin. At the house, Daniel, with Josée Robitaille, culinary designer, prepares a meal for St-Valentine: rolled of salmon to asparaguses, ruail salad, truffles.

Season 1 - Emission 21 Daniel Pinard meets Dr. Goulet who explains the fermentation of yoghourt and kéfir with the Liberty factory. At his place, Daniel, with Robert Beauchemin, introduces us with the Indian kitchen through various dishes of vegetables to the curry and with cumin, the dahl and celebrates it chicken tandouri.

Season 1 - Emission 22 Daniel Pinard visits Pierre Bourgault in his loft. A delicatessen prepares, according to the tradition, various sushis. From return to him, Daniel, with Josée di Stasio, teaches us how to prepare the ginger out of salad, marinade and the.

Season 1 - Emission 23 We visit CLICK, a canning facility known for its leguminous plants. The controller of quality and the owner, Mr. Assaad Abdelnour, prepare a broad bean salad. Then Daniel, at his place, speaks to us a research about bad sugars which one finds in the 4 P: potatos, pastes, breads, pastry makings.

Season 1 - Emission 24 Daniel Pinard visits the restaurant vegetarian Commensal. At his place, with Josée di Stasio, it prepares the polenta in the Gorgonzola, the sauce putanesca, and with soft-boiled eggs and salmon. A salad rocket to the balsamic vinegar and a cress salad and endives follow to blue.

Season 1 - Emission 25 With the store the Bay downtown area, department of the articles of kitchen, Daniel Pinard evaluates various culinary robots. At his place, he comments on the robot Boulanger, a machine with bread. Then Josée of Stasio makes the difference between bruschetta and crostinis with the furnace. The whole finishes on a tapenade olive.

Season 1 - Emission 26 With the pastoral table the conclusion with Co.-Anne of the Plains, Daniel Pinard and Chantale Baker, the joint owner, learn how to us to bone rabbit, then cook a aumonière of liver of rabbit to the cream, a rabbit stuffed with apricots, chicken breaded with the chapelure house, and a blank with maple syrup.

Season 2 - Emission 1: Visit at the Market Jean-Heel Visit at the market Jean Talon in full Italian district of Montreal with Josée di Stasio. Meet market-gardening producers at the time when harvests are most abundant. In kitchen, at Daniel Pinard, early products of the market.

Season 2 - Emission 2: The Tataris fish shop One discovers the fish shop Tataris, an exotic fish shop which provides the principal restorers of Montreal. In kitchen, with Josée di Stasio, Daniel prepares: roasted tuna, cod fillet poached and sauce will marinara fast.

Season 2 - Emission 3: Excursion in Milan Excursion in Milan, close to the Mégantic Mount. With Milanese Flour-milling, one learns how grinds the grain and the manufacture of pastes. At the house with Josée di Stasio, one cooks meals minutes containing pastes.

Season 2 - Emission 4: St-Andre de Kamouraska With St-Andre de Kamouraska, one cooks some dishes with Josée Robitaille. Visit inn Solaillerie where she works. Then, one discovers Boucanerie where Marius smokes sturgeon, salmon, trout and moulds.

Season 2 - Emission 5: Ices and sorbets Ices and sorbets. One goes in a factory of ices, then with the shop the Cup-and-ball with Outremont where they are tasted… At the house, with Josée di Stasio: the slush, granites, sorbets house… bombs?

Season 2 - Emission 6: the cheese graver With St-Lambert, a cheesemonger makes us discover rare cheeses. At the house, with Josée di Stasio: Parmesan chips, the cheese in puff pastry and phyllo, then the balsamic vinegars of which a fruit salad to the vinegar.

Season 2 - Emission 7: the pita With the Andalos factory, one attends the manufacture of the pita. At the house, with Josée di Stasio, one prepares salads, humus, chick-pea and pita roasted.

Season 2 - Emission 8: production of eggs One goes to Co.-Claire de Bellechasse where we pass from chick… to egg put out of box. At Daniel, with Josée di Stasio: chicken stock, brig to egg and puffed up… less complicated to make than one thinks it!

Season 2 - Emission 9: the tail of pig With the artisanal pork-butchery the tail of pig, one prepares the roll with the owner. At Daniel, with Josée di Stasio, one cooks 3 dishes of sausages and a country pot.

Season 2 - Emission 10: cheese with believed milk With St-Basile de Portneuf on the Piluma farm, we manufacture milk cheese believed Lechevallier-Mailloux with Luc Mailloux and Sarah Tristan and… Daniel Pinard.

Season 2 - Emission 11: the salmon In the back-store of SAUM-MOM, Daniel prepares a salmon paving stone. At the house, Daniel marinades salmon then smokes it directly on the cooker and accompanies it by lenses.

Season 2 - Emission 12: the lemon At Daniel Pinard, one learns what are the tajines and one prepares lemon of the entry to the digestive one: crystallized lemons, osso bucco, tajine chicken and onions, lemon tart with the Frenchwoman. And surprised frozen with alcohol!

Season 2 - Emission 13: the duck One goes to Knowlton to visit the breeding of ducks of the lake Brome. At the house, we cook duck roasted with a sauce variation: pineapple, morello cherry, orange, marmalade of onions and cranberries.

Season 2 - Emission 14: restoring water with the mouth One meets Pierre Audet and Anne Desjardins of the restaurant water to the mouth with Co.-Adele. Anne prepares receipts of her vintage of which scallops of the St-Laurent Gulf. Guest: François Fog, runner of wood vegetarian: head of violin, mushrooms, bays and flowers wild.

Season 2 - Emission 15: sugar With Dr. Jean-Pierre Després, pulpit in human nutrition at the Laval University, we discuss the effect of sugar on obesity. Daniel proposes pastes alfredo, will carbonara and vongole, and a small test.

Season 2 - Emission 16: frozen vegetables In Bedford, one passes from the harvest of garden peas to the factory of congelation Artic Gardens. In kitchen, with Daniel: soup with peas, mashed potatoes of garden peas and skewer of scallops to the sauce avgolimone.

Season 2 - Emission 17: Orphée oil The Orphée house in Quebec with Elaine and Florent Bélanger; a family company which press linseeds cold, canola and sesame. Daniel suggests olive marinade and fougasses.

Season 2 - Emission 18: Portugal With the SAQ, one learns how to choose his Oporto with Michel Phaneuf. And Daniel cooks with the chief Manuel Martins of the Vintage restaurant: roasted and stuffed squids, milk pig…

Season 2 - Emission 19: chocolate Discovered artisanal chocolate factory of Hubert and Janine Heyez with St-Bruno. At Daniel, Josée manufactures small rocks gilded with almonds and Daniel makes a paving stone with the chocolate.

Season 2 - Emission 20: tomatos Visit greenhouse Savoura, a greenhouse of tomatos in hydroponic vine of culture. With the kitchen, pastes with the believed tomato sauce, various tomato salads and… a chicken payard.

Season 2 - Emission 21: the Tournevent cheese dairy In the Wood-Francs, with the cheese dairy tournevent It, one passes from the chevrery to the dairy. At the house, one prepares goat's milk cheese in labné Hungarian, tzatsiki, falafel and in… tart with soft white cheese.

Season 2 - Emission 22: the pastoral table Rabouillère With St-Valérien of Milton, Pierre Rammer, old veterinary, makes us live his passion for the animals of which pigeons. With his pastoral table, one cooks a young pigeon and conserve of duck.

Season 2 - Emission 23: the Meet with Didier Saada, Master of the. With Josée and Daniel, one learns how to make marbled eggs, to cook lobster and the joint of pork accompanied by apples jumped… to the!

Season 2 - Emission 24: the delicatessen We attend the stages of a delicatessen: mouthfuls quickly made with Denise Cornellier, with the rollers of springs prepared by its chief, and his supplier who presents products of the Québécois soil.

Season 2 - Emission 25: Niemand bakery In Kamouraska, artisanal bakery Niemand visits. In kitchen, Valencian paella with chicken and rabbit.

Season 2 - Emission 26: savors of Quebec Four chiefs resulting from the Saveurs book of Quebec propose a gourmet's menu to us.

External bonds

official Internet site of Daniel Pinard

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