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)
Boston Day 3: Fenway, Neptune Oysters, Sakurabana and Avana Sushi
My grandfather is a Red Sox fan. My mom always liked the Yankees over the Red Sox. And we all like the Blue Jays as a happy medium. But my grandfather really likes the Red Sox... So I had to go see the Big Green Monster. That involved a scenic walk out Newbury Street, which … [Read more...] about Boston Day 3: Fenway, Neptune Oysters, Sakurabana and Avana Sushi
Boston Day 2: Copley Square Farmers Market, Green Juice, Turner Fisheries, McCormick & Schmick’s
Detoxing a killer Greenmarket cocktail from Shojo, I headed out to find Turner Fisheries. It was still early in the day, around noon and I stumbled onto a juice place advertising "jugos" (the juice stands I love from South America, though it could also have been owned by … [Read more...] about Boston Day 2: Copley Square Farmers Market, Green Juice, Turner Fisheries, McCormick & Schmick’s
Boston, Day 1: Q, Shojo, The Wine Bottega, Brian Stankus
It's my first time in Boston. My first day went like this: "How much is the bus to downtown?" I asked a young, curly-haired girl at the stop outside the airport. "It's free." Blank stare. "I think it used to cost something but t was creating such a problem..." This would not … [Read more...] about Boston, Day 1: Q, Shojo, The Wine Bottega, Brian Stankus
Potato and Sorrel Soup with White Wine
I used to eat soup every day. I don't know what happened, but somehow I got sucked in the world of no soup. It's not a sad place, just drier. But then I was craving soup (and had a bunch of sorrel), and decided to make a classic potato and sorrel soup. Normally that means … [Read more...] about Potato and Sorrel Soup with White Wine
Nonya Indonesian Cuisine in Montreal
When I used to live in Outremont I'd occasionally walk past this restaurant and want to go there. I recognized some of the Indonesian dishes—Laksa soup, satay, nasi goreng salad, but then I'd notice the pricetag and think, "I'll just go make my own instead..." And then I'd find … [Read more...] about Nonya Indonesian Cuisine in Montreal
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
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
Why Do I Do These Things to Myself? (Aka “On Chili Peppers”)
Last week I went to Santropol Roulant to help out with a canning workshop. We made litres and litres of canned salsa and I stupidly volunteered to chop the 6 lbs of hot chili peppers...by hand. I even food processed the really hot ones, thinking it wouldn't be so bad to just do … [Read more...] about Why Do I Do These Things to Myself? (Aka “On Chili Peppers”)