Boil potatoes, mash gently with spices in oil, brown smashed potatoes, serve with coconut, coriander and tamarind chutney. Easy. Not easy enough? You can skip the chutneys, which would be sad, but fine. Or buy them. I won't tell. Spiced Potato Filling for Masala Dosa If you … [Read more...] about What to do with Dosa: Stuff it
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Fermenting Away: South Indian Dosa and Making Indian Sourdough
There's something really satisfying about having a bowl of something slowly changing on your counter-top. You don't actually have to do anything. But all by itself it moves from one state to another. Flavours and smells develop, digestibility varies, and most importantly for me, … [Read more...] about Fermenting Away: South Indian Dosa and Making Indian Sourdough
Kimchi Socca Tarts: Savoury, nutty chickpea pancakes and a world of vegetarian umami
Seven ingredients. I love it. It's like one of those awful cookbooks for lazy people that come in handy once in a blue moon when you're desperate and horribly uncreative or understocked. Or, you know, alone on a desert island with a can of tuna and/or a fishing rod, bait, and … [Read more...] about Kimchi Socca Tarts: Savoury, nutty chickpea pancakes and a world of vegetarian umami
Blueberry Aigre-Doux on Buttery Turbot
For the second part of my "Not Your Grandma's Preserves" series coming out tomorrow on Fine Dining Lovers, I feature a recipe for blueberry aigre-doux, adapted from "Preervation Kitchen." Aigre-doux (canned sweet and sour, wine-sauced berries) deserve a come back, and this recipe … [Read more...] about Blueberry Aigre-Doux on Buttery Turbot
Stir-Fried Bitter Melon: A Recipe with Salt, Sugar, and a Slimy Crunch
Really appealing title, right? If you don't like okra or purslane or Vietnamese spinach or marrow bone or fois gras, then this dish isn't for you. Because that's the onctuous texture of bitter when cooked. Unlike the marrow bone and fois gras, however, the creaminess is combined … [Read more...] about Stir-Fried Bitter Melon: A Recipe with Salt, Sugar, and a Slimy Crunch
“Boozy Preserves” and Not Your Grandma’s Preserves Series on Fine Dining Lovers
The first article in my "Not Your Grandma's Preserves" series is up on Fine Dining Lovers. The first installment is "Boozy Preserves: New Old-Fashioned Cherry Jam with Whiskey and Angostura Bitters." Breakfast and dessert? … [Read more...] about “Boozy Preserves” and Not Your Grandma’s Preserves Series on Fine Dining Lovers
Slow-Cooker Sherry-Braised Beef with Tomatoes and Eggplant
This is the ultimate comfort food. Though I don't eat a lot of beef, I decided it was time for some red meat. I headed to the organic place in Atwater Market and asked what a good cut would be for braising. The woman gave me this. I don't remember what she said it was; it wasn't … [Read more...] about Slow-Cooker Sherry-Braised Beef with Tomatoes and Eggplant
Nun’s Island Farmers Market Recipes: Spiced Eggplant Confit and Deconstructed Greek Salad
Today I'm at the Nun's Island Farmers Market cooking in the fall chill. I guess I should be pan-grilling pumpkin with parsley and lemon zest, but I'm staying less autumnal with olive oil-simmered eggplant and a tomato-heavy Greek salad. It was about time I took advantage of the … [Read more...] about Nun’s Island Farmers Market Recipes: Spiced Eggplant Confit and Deconstructed Greek Salad
Roasted Faux Fried Chicken with Collard Greens
Southern BBQ is hot right now. Whether it's coming out of a food truck in Austin or Calgary or a 10-foot smoker in Missouri or Montreal, we can't get enough southern 'cue. For someone who doesn't generally eat beef or pork, I get caught up in chicken. There's nothing like a … [Read more...] about Roasted Faux Fried Chicken with Collard Greens
The Best Way to Eat 5 Lbs of Swiss Chard and 1/2 L of Kimchi: Spiced Red Lentil Dal
Think of supper as problem solving. The garden/farmers/supermarket (preferably in that order of importance, but we can't all be snobs about it) has provided me these ingredients, and now I'm going to cook something delicious. True, I normally just separate the leaves from the … [Read more...] about The Best Way to Eat 5 Lbs of Swiss Chard and 1/2 L of Kimchi: Spiced Red Lentil Dal