My most recent publication is the last of my canning series over at Fine Dining Lovers. In this final installment I break out the big guns: my bestselling "Heinz on Crack," a sweet and spicy tomato ketchup that should not be restricted to hamburgers. Tourtière, shepherd's pie, … [Read more...] about “Heinz on Crack” Homemade Sweet and Spicy Ketchup for Fine Dining Lovers
Vegetables
Sweet & Spicy Carrot and Cabbage Slaw
I saw this recipe on Vietworldkitchen and then I started craving some heat. I have all this amazing hot sauce in my fridge—homemade, fermented, sweet and spicy—and it needed a creative outlet. I also love sauerkraut. It would be an unhealthy obsession except that it's oh-so-good … [Read more...] about Sweet & Spicy Carrot and Cabbage Slaw
Indian-Spiced Sauerkraut
Cabbage. Salt. Mix. Done. I love sauerkraut. And in winter it's even simpler because I just put the jars outside and let them ferment slowly. They don't get rushed through the process like they do in summer while sitting on my counter. And the whole house doesn't smell like … [Read more...] about Indian-Spiced Sauerkraut
Foraging Sumac, and a Recipe for a Middle Eastern Eggplant Pickle
Last year I got a cookbook for Christmas. This in itself is not a strange occurrence. What made this gift a little different was that it was a cookbook about foraging food: wild greens, weeds, bushes, berries, mushrooms. Back to my gatherer roots and all... I've only ever been … [Read more...] about Foraging Sumac, and a Recipe for a Middle Eastern Eggplant Pickle
3 Days for Fermented Sriracha (and Chinese chili paste with sesame oil)
Raw foodists will scoff at fermenting and then boiling this hot sauce. Why go to all the trouble creating that healthy bacteria if you're just going to kill it and drown it in vinegar? Well, raw foodists, I do it because the recipe says so, and in a pickling or fermentation … [Read more...] about 3 Days for Fermented Sriracha (and Chinese chili paste with sesame oil)
What to do with Dosa: Stuff it
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
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
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
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
37 Jars of Kimchi and Impending Doom
The fact that my friend and I made approximately 22 litres of kimchi and stuffed it into 37 jars is not what's causing the impending doom. That comes from the fact that after two weeks of fermenting in my kitchen (maybe less because it's humid), I won't have enough fridge space … [Read more...] about 37 Jars of Kimchi and Impending Doom