Ever had someone tell you that Jesus loves all the little children, even the ugly ones? All childhood scarring aside, that's how I feel about this roti. I kneaded and put all my love into it, and then Montreal's environment and my horribly cold hands didn't get along with the … [Read more...] about Horribly Misshapen but Still Delicious Roti Chanai
Pickled Carrots
Basically, I had leftover brine from making the pickled jalapenos, so I chopped up some carrots and pickled them too. No point letting brine go to waste. That's honestly all this is. Always sterilize a few too many jars than you think you'll need, in case something like this … [Read more...] about Pickled Carrots
Pickled Jalapeno Peppers
I actually feel bad writing this now because I haven't eaten these yet. They're sitting in my fridge (because I'm paranoid about my cupboard since there was no water bath afterward) waiting for me to decide they're ready (Apparently it only takes a week, and these only last a few … [Read more...] about Pickled Jalapeno Peppers
Indian Jalapeno Chili Pepper Pickle and My Addiction to Heat
Absolutely amazing. I can't believe I almost didn't make this recipe. I spent about an hour looking for the perfect pickled jalapeno recipe and I chose two -- this one and a standard vinegar-brine chili pepper recipe. But this one...I have no words.Basically my first bite of this … [Read more...] about Indian Jalapeno Chili Pepper Pickle and My Addiction to Heat
Vanilla Bean Chestnut Purée
When I moved to Toronto from Newfoundland, one thing I couldn't take were all my mother's cookbooks from which I'd been cooking for a few years. It's part of moving out, I know, to start a collection of your own, but there's something beautiful about a book that you and your … [Read more...] about Vanilla Bean Chestnut Purée
One of the Strangest Things I Ever Made: Dehydrated Butternut Squash
Starts like this: Turns into this: Then turns into this: Weird, huh? Yeah, I thought so too. So you take a butternut squash, peel it, cube it (1-inch cubes), soak the cubes for 8 hours in cold water (or overnight), drain, put them on a baking sheet, and stick it in the oven … [Read more...] about One of the Strangest Things I Ever Made: Dehydrated Butternut Squash
Extraordinary Eggplant: Indian Bringal
I've gotten into the habit of roasting or even boiling (in a rush) eggplant and then seasoning it with a blend of "hot", "salty", and "sweet" (ex: cayenne + soy sauce + oyster sauce; chili paste + fish sauce + hoisin; red pepper flakes + miso + mirin, or some combination of these … [Read more...] about Extraordinary Eggplant: Indian Bringal
Patience and Ginger Confit, Part 4
Finally, after 5 days the ginger is ready to be canned. Sterilize the jars, keep them pristine -- no fingers since you are a mold that will contaminate them -- and fill them with the ginger in its syrup which has been drained and brought to a boil one last time. No cold liquid … [Read more...] about Patience and Ginger Confit, Part 4
Patience and Ginger Confit, Part 3
It's two days later and now I drain the syrup again into a saucepan. I bring it to a boil, reduce the heat to medium for 8 minutes, then pour it back over the half-confit-ed ginger in the bowl. Cover it. Wait 2 more days. More sleeping. More praying my kitchen isn't too cold and … [Read more...] about Patience and Ginger Confit, Part 3
Patience and Ginger Confit, Part 2
Finally, after what felt like an eternity of sleep later, I drained the sugar/water from the ginger into a saucepan and brought it to a boil. Reduced the heat to medium to simmer, uncovered, for 10 minutes. then I poured the syrup (it's almost syrup now) back on top of the ginger … [Read more...] about Patience and Ginger Confit, Part 2