I got carded buying rum for fruitcake... For the 3rd Annual Volk/Watson Christmas Extravaganza I got really excited about going to the liquor store. I get excited about going to the liquor store anyway, since I'm more of an occasional drinker who splurges a little on nicer … [Read more...] about Buying Rum in Newfoundland
“Real” Sundried Tomato and Artichoke Dip (aka “St. John’s Ran Out of Canned Artichokes and Philadelphia Cream Cheese”)
This was the non-vegan, non-"raw" version of my preferred sundried tomato spread. It has lots of cream cheese, and is actually slow-cooked to a slightly molten state, unifying the flavours better than a stove or simple arm strength, I think. Maybe just my arm strength, though. I … [Read more...] about “Real” Sundried Tomato and Artichoke Dip (aka “St. John’s Ran Out of Canned Artichokes and Philadelphia Cream Cheese”)
“Raw” Sundried Tomato Spread
I've kind of made this sundried tomato spread recipe before, but it's so simple that it easily got changed around a little for the 3rd Annual Volk/Watson Christmas Extravaganza (in the photo, it's the dip on the right): 1 cup macadamia nuts (soaked for 30 minutes to 1 hour and … [Read more...] about “Raw” Sundried Tomato Spread
“Raw” Basil Walnut Spread
The recipe for this basil-walnut spread (pictured in the middle of the three dips above) kind of came from here, but mostly it came from the inspiration of my mother's kitchen, which is happily filled with special vinegars from the "O" Farm, the organic farm in Newfoundland where … [Read more...] about “Raw” Basil Walnut Spread
Raw Macadamia Nut Ricotta
You take some macadamia nuts, and you take some lemon juice... The macadamia nut dip is the one on the left. I garnished them all with green onions and did a little design with a spoon to make it look a bit fancy, but the recipe -- very, very simple. Lemon and macadamia nuts … [Read more...] about Raw Macadamia Nut Ricotta
What Else Do You Put On Dosa?
Better question: What DON'T you put on dosa? Well, if you followed last year's Christmas party, you know I enjoy layers. So in a twisted kind of canapé style I'm a big fan of dosa + gloopy thing + cheese-like thing + meat-like thing + sauce-like thing. That doesn't sounds … [Read more...] about What Else Do You Put On Dosa?
3rd Annual Christmas Extravaganza: South Indian Dosa to Scoop Up Your Pork Vindaloo or Saag
Dosa is the easiest wrap to make ever. I don't know why more people don't eat it. It's a little coarse from the ground lentils, a little tangy, and deliciously sponge-like. Lots of people buy tortillas at the grocery store that come with so many preservatives and things you … [Read more...] about 3rd Annual Christmas Extravaganza: South Indian Dosa to Scoop Up Your Pork Vindaloo or Saag
Saag Again
I make a lot of saag, and so it's not really necessary for me to re-post the recipe I don't think. I'll just explain that this time I quadrupled the recipe, added some grated asoefetida for digestion, mustard seeds to make it more South Indian than North, (and also digestion), … [Read more...] about Saag Again
Slow-Cooked Pork Vindaloo: More Than My Dad’s Heaven
Of course pork vindaloo was going to be a popular dish at the 3rd Annual Christmas Extravaganza. You take a bunch of pork and slow-cook it until it basically turns into the Indian version of pulled pork. Anything "pork" and "slow-cooked" will be amazing. You don't even need to … [Read more...] about Slow-Cooked Pork Vindaloo: More Than My Dad’s Heaven
Volk/Watson Christmas Extravaganza 2010: Heavenly Hosts
The Spread "Heavenly Hosts", aka the 3rd Annual Volk/Watson Christmas Extravaganza can be described as follows: A selection of dishes with divinity in mind. From the angel food cake to Philadelphia cream cheese sundried tomato spread, each recipe has heavenly associations (ex: … [Read more...] about Volk/Watson Christmas Extravaganza 2010: Heavenly Hosts