Jose di Stasio |  Always this desire for simplicity

Jose di Stasio | Always this desire for simplicity

Twenty years after the debut of her show on the small screen, and nearly as long since the release of her first book, which sold over 200,000 copies, José di Stasio perseveres and signs the sixth work of his career. With My seasonal diaries – Spring-Summer, followed by a fall section, Communicator is betting on loyalty to the ingredients that made it a success, including the article: “Yes, recipes are all over the web now, but the book still has its place. Jose di Stasio too.

Published April 2

Isabelle Morin

Isabelle Morin

In 2002, the presenter timidly made her debut at the helm of her own cooking show with timing we can no longer get down to business. “Those years were a time of revolution when things started to boom on a culinary level, especially in Quebec because we didn’t have a deeply rooted culinary history,” she notes. There was an openness to the world and cuisine from other places. All of a sudden, we could hear people talking about food everywhere. »

The era spawned a creative broth: the first sketches of young chefs, including several women, the massive arrival of new artisans, restaurants, recipe books and cooking shows. Where at the beginning there were few actors, now it’s the turn. “It forces you to be more authentic, more personal. And this is where it gets interesting. Everyone comes with their own experience, personality and personal interests. »

José di Stasio has remained true to her mission to make the kitchen more accessible, without any special accessories or team, while adding her unmistakable touch: a la di Stasio! “I did not invent carbonara, but I do the same, my carbonara”: exchange of tips, culinary discoveries, meetings with gourmets that contributed to the emergence of local gastronomy. Two decades later, this lady still has that sparkle in her eyes, that insatiable curiosity, that thirst for discovery.

“Am I still the same? Yes… no… It depends on what we’re talking about.

“20 years ago it was difficult for me to look at the camera. I’m a little more comfortable without becoming a Kodak kid. But on a personal level and in my way of cooking, I would say yes. »

I still have a liking for mediterranean, simple, cozy cuisine. It’s the same interest in the freshness and traceability of ingredients.

Jose di Stasio

  • Sandwiches with cucumbers


    Sandwiches with cucumbers

  • Crispy polenta, strawberries and rhubarb


    Crispy polenta, strawberries and rhubarb

  • Cold Pea Cream


    Cold Pea Cream


His playing field, on the other hand, has grown and is more fertile than ever.

Get to know someone else

Simplicity and the pursuit of perfection come to mind as you watch José di Stasio’s journey and her latest recipe book, which sounds like the start of spring. Always the same desire for accessibility and this thoroughness in presentation. “I am very glad that you are talking about simplicity,” she said. For perfectionism sure less light. I remember experiencing existential angst with my first books. I was wondering what kind of dishes [les lecteurs] they were going to take what kind of stove they have … It couldn’t help but work out. »

Works exactly. The seal di Stasio gives a certain guarantee of success and the certainty that we will be held by the hand until the dish comes out of the oven.

These days we talk about all sorts of concepts, but we hardly talk about taste anymore. Silly, but still: it should be good.

Jose di Stasio

And to be good, you need the right ingredients. “Local and seasonal food is so obvious that it seems redundant to talk about it. It’s just common sense! »

In the early days when the merchants began to take out their stalls, José di Stasio was there. For the “shot of energy”, for the scenes teeming with life, for the connection with the other.

Shopping without talking to anyone is practical, but for me it happens in the open market. It beautifies everyday life and humanizes. I like to know the person behind.

Jose di Stasio

U.S. too.

During our interview, we learn that this subtle gourmet can gulp down a bag of crisps in one gulp, empty a can of P’tit cream, sleep soundly despite the amount of chocolate he swallows every day. Better: that she eat toast and sandwiches three times a day. When asked to choose her favorite recipe from the book, she hesitates and backs off. “We were talking about pasta with lobster and this is what I want to answer you. But if we talk about mango salad, then I will tell you something else! Therefore, when I go to a restaurant with someone, I order about the same thing. Because if not… “Everything looks good. And “grandmother” came so quickly.

With the same uncertainty, she talks about her future. She admits that her career plans have never been very definite. She had the opportunity and great privilege to work on what fascinated her. Several projects are already underway for the next few months—a book, a TV show—and then… “A break would be nice,” she muses. I would like to work with children, but I can also imagine myself arranging flowers. Florist, postman, bookseller… I’m interested in many things! Who knows where José di Stasio will be in five years? But between us, the culinary world is huge.

My seasonal diaries - Spring-Summer

My seasonal diaries – Spring-Summer

knockout releases

256 pages

A beautiful season in sweet idleness

Persistent urbanist José di Stasio finds his dose of nature in the city, as well as much of his inspiration. However, he spent most of his youth on the banks of the river, where several photographs of the book were taken. This bucolic universe sets the table for over 100 recipes, taken mostly from its website. Here the author serves up his summer classics and fresh, refined and unpretentious dishes that we will want to reproduce summer after summer in gentle idleness.

Pizza with asparagus


Asparagus Pizza by Jose di Stasio

Serve as an appetizer or with a salad for dinner.

Yield 4 servings (for dinner)


300 g (10 1/2 oz) asparagus (medium)

4 tbsp tablespoon olive oil, plus more for garnish

1/2 white or red onion, thinly sliced

1 pinch of hot pepper flakes or Espelette pepper (or 1 drop of chili oil)

4 naan cakes, approximately 10×20 cm (4×8 inches)

200 g (7 oz) fresh goat cheese, crumbled

330 ml (1 1/3 cups) shredded mozzarella

Salt and pepper from the mill


1. Preheat oven to 375°F.

2. Remove the fibrous part of the asparagus by cutting off the ends of the stems, then cut the tender stems diagonally into 8 cm (3 inches) pieces. (If the asparagus is large, it’s best to cut it lengthwise.)

3. In a pot of salted boiling water, blanch the asparagus pieces for 2 minutes or until soft. Al dente, depending on their size. Cool under cold water, drain and dry well.

4. In a bowl, mix the asparagus, 2 tbsp. tablespoons of oil, onion half rings and hot pepper flakes. Salt and pepper. Brush the buns with the remaining butter and sprinkle with the cheese and asparagus mixture.

5. Lay the stuffed buns on 2 baking sheets lined with parchment paper. Bake in the center of the oven for 12 to 14 minutes or until the pizzas are lightly colored and the underside of the crust is golden brown. Swap the plates halfway through cooking.

6. Remove from oven and drizzle with olive oil.

Leave a Comment

Your email address will not be published.