I can't believe I don't have a picture of this dish! The quinoa, lentils, and arugula in a simple balsamic-dijon vinaigrette is such a perfect potluck dish. Whole grains, protein, greens and a mild flavouring that is best served at room temperature makes for a nourishing, … [Read more...] about Quinoa Lentil Salad
Lotus Root Poached in Dashi and Vinegar
I worked a catering shift once that required me to chop lotus root into 1/4" slices, then place the slices neatly in stacks of 10. This kitchen had no mandolin, which meant that an hour and a half (and 4800 lotus root slices) later I had a few large bins worth of slices and a … [Read more...] about Lotus Root Poached in Dashi and Vinegar
Shinnenkai Potluck with Arashi Daiko at the Japanese Canadian Cultural Centre
Arashi Daiko hosted its annual Shinnenkai (New Years) Potluck last week at the Japanese Canadian Cultural Centre of Montreal. Here are some photos of the delicious food the taiko community group members brought to share. Recipes to follow. A Full Plate Vegetarian Gong Bao … [Read more...] about Shinnenkai Potluck with Arashi Daiko at the Japanese Canadian Cultural Centre
Lemon Confit (aka Moroccan Preserved Lemons)
This is not candied lemon with crystallized sugar, like my ginger confit was not candied ginger, but neither is this soaked in a sugar syrup. This version of confit takes lemons and salt (drowned in all the lemon juice that gets sucked out of the lemons by the salt) and makes you … [Read more...] about Lemon Confit (aka Moroccan Preserved Lemons)
Lentil Soup with Better Broth
Josée di Stasio's cookbook "A la di Stasio" is a Quebecois gem. I've made this recipe before, but a good soup depends on a good broth, and finally I had a good broth. There was nothing special about it - just carrots, celery, onions and a tiny bit of garlic simmered with bay … [Read more...] about Lentil Soup with Better Broth
Bibimbap: In Search of the Perfect Gochujang
The trick to a good bibimbap, as far as I know, is the sauce. You take some sweet rice and cook it until it's perfect and then some vegetables and meat cut into strips (chicken, beef or pork, preferably marinated, leftover or freshly cooked), but you don't even need the meat. To … [Read more...] about Bibimbap: In Search of the Perfect Gochujang
The Art of Making Dumplings
Five years ago during my undergraduate music degree I sat at a dining room table with my teacher wrapping dumplings. He explained how to wet half of the edges of the dumpling wrapper just enough so that the opposite side could be lifted up over the filling and pressed against the … [Read more...] about The Art of Making Dumplings
Because Indian Food Is Supposed to Be Ugly: Sweet and Sour Eggplant
Maybe if I'd had some more fresh coriander for garnish this wouldn't have looked so gross? I wouldn't have cared if it had been delicious, and as much as it wasn't bad, it just wasn't great. I even bought the right kind of eggplants for once; the long, lighter purple, skinny … [Read more...] about Because Indian Food Is Supposed to Be Ugly: Sweet and Sour Eggplant
Stir-Fried Cabbage with Dried Chilies, Star Anise and Ginger (Yunnan Lajiao Baicai)
I house-sat once at a chef's house. I found myself in a kitchen where bones took up most of the freezer, grinders and ice cream makers and food processors lines the tops of the cupboards, and the spice cabinet rivaled my own. The recipe books, however, far surpassed my collection … [Read more...] about Stir-Fried Cabbage with Dried Chilies, Star Anise and Ginger (Yunnan Lajiao Baicai)
Haitian Mango with Lime, Salt and Chartreuse Verte
I'm such a cheat, and not just on my fruit guy. All my locavore pride goes out the window when I buy Haitian mangoes. Walking into a fruit store at Jean-Talon for me is like waving a lit cigarette in front of a former smoker. I just can't resist. What's been stopping me mostly … [Read more...] about Haitian Mango with Lime, Salt and Chartreuse Verte