Am I the only Canadian who's jealous of Americans getting a big family dinner and holiday yesterday? Canadian Thanksgiving feels like so long ago! Sure, we get to rip into crispy-skinned turkey or chicken more than a month earlier, but isn't that a bit like being the test dummy … [Read more...] about Gluten Free Non-Thanksgiving Stuffing for Jealous Canadians
Vietnamese
Spicy Fish Soup with Turmeric and Lemongrass (and deep-frying for skinny people)
This is what you need to eat on a rainy summer day. It's spicy and hot and rich but not heavy. And most importantly, it'll warm you up from the inside. The best part? You get to shallow-fry a bunch of garlic. It's not scary, it doesn't waste a ton of oil, and it tastes delicious. … [Read more...] about Spicy Fish Soup with Turmeric and Lemongrass (and deep-frying for skinny people)
Vacuum-Sealed Pickles, Quick Fermentation, and Ultrasonic Baths: Cucumbers, Chanterelles, Maple Syrup Pears, Fennel and Chili Peppers
I went on a bit of a pickle roll when I was at the Modernist Cuisine Cooking Lab... "Can you quick-ferment cucumbers?" I asked. I'd heard they made their own sauerkraut and I wanted to know if there was a way to do it in one day instead of two weeks. Turns out you can't actually … [Read more...] about Vacuum-Sealed Pickles, Quick Fermentation, and Ultrasonic Baths: Cucumbers, Chanterelles, Maple Syrup Pears, Fennel and Chili Peppers
Fermented Green Sriracha Chili Pepper Sauce
Homemade Sriracha Chili Sauce Know when you go for Vietnamese food and there's a bright red bottle on the table with a green tip? It's called Sriracha sauce, aka "rooster sauce", and it's made from fermented red chili peppers with vinegar, salt, and sugar. The problem is it's … [Read more...] about Fermented Green Sriracha Chili Pepper Sauce
Chicken Pho’ Ga: What I almost did correctly
I've spent the last 7 years of my life away from Newfoundland exploring different kinds of foods. In my undergrad, once a month I'd take myself out to a (cheap) restaurant as an escape from residence meals. So, of course, it had to be the best restaurant I could find for the … [Read more...] about Chicken Pho’ Ga: What I almost did correctly
Another Chili Sauce (‘Rooster’ Style Sriracha Sauce), But This Time With Mold…Trust Me
THAT was a whole lot of slicing. The recipe didn't say anything about taking the seeds out, but I'm not into chilies for the pain; I'm in it for the flavour, so I stripped those seeds out, piece by piece. It took an age and I think a day later I still had chili pepper on my hands … [Read more...] about Another Chili Sauce (‘Rooster’ Style Sriracha Sauce), But This Time With Mold…Trust Me
Zucchini and Tomatillos Cooked In Chilies
I'm a big believer in using what you have. What I had was a pot in which I'd just made the most delicious chile sauce. The pot still held the remnants of the sauce and I hate wasting a delicious thing. I wanted every last bit of heat. So I quickly chopped some zucchini and diced … [Read more...] about Zucchini and Tomatillos Cooked In Chilies
Ode To Vietnamese Chili Garlic Sauce
Just giving you a heads-up that this is not going to rhyme. I'm not that poetic. There are two condiments I cannot live without: Dijon mustard and chili paste/sauce (you start to think of it in terms of being a sauce when you use it as liberally as I do). I'm more than a little … [Read more...] about Ode To Vietnamese Chili Garlic Sauce
Vietnamese Hmong Spicy Eggplant
I found a new, wonderful website. It's not new, but it's new to me: VietWorldKitchen. I was reading about pho', but then I saw this recipe, and it basically made my day. Maybe it was a slow day, but, oh, how I love eggplant. I didn't have any scallions or cilantro, and I only … [Read more...] about Vietnamese Hmong Spicy Eggplant