You don't need to be making lamb saag to make these green beans. It just helps because you'll already have the spices toasted and freshly ground. And that's important when the dish is so bland. The beans don't taste overly "Indian." So you can serve them with mashed potatoes and … [Read more...] about Cumin-Coriander Green Beans
Lamb (Spinach) Saag with Cumin-Coriander Green Beans, and Emotionally Investing in a Good Deboner
This is the ultimate Indian comfort food...Okay, fine. I guess I should really finish that sentence with "...if you're not lactose-intolerant," because butter chicken will always win. But butter is a cheap way to make flavour. So, reasons that this is better than butter … [Read more...] about Lamb (Spinach) Saag with Cumin-Coriander Green Beans, and Emotionally Investing in a Good Deboner
Double Salted Caramel Cupcakes
Gluten-free and dairy-free do not mean delicious-free. In my case it certainly doesn't always mean pretty. I mean, did you see my photo above? But with vanilla cupcakes filled with sticky butterscotch and topped with a caramel buttercream, dairy-free and gluten-free are … [Read more...] about Double Salted Caramel Cupcakes
“Plenty” of Roasted Sweet Potatoes, Parsnips, Tomatoes and Capers
I've used the "plenty" pun in a title before, but with significantly more disastrous (and less delicious) results. So I wanted to give this one a more positive spin since I really do love this cookbook by Yotam Ottolenghi. The capers are not optional. Only use roma tomatoes … [Read more...] about “Plenty” of Roasted Sweet Potatoes, Parsnips, Tomatoes and Capers
University of the Streets Cafe this Thursday: Creativity in the Kitchen – How do we share the table with food intolerances?
This Thursday at 7pm I'll be part of a panel of invited guests for a moderated open discussion about getting creative in the kitchen despite food sensitivities. I'll be joined by chef extraordinaire, Aaron Langille, of Cafe Sardine and raw food goddess, Ildiko Brunner, of Raw in … [Read more...] about University of the Streets Cafe this Thursday: Creativity in the Kitchen – How do we share the table with food intolerances?
Thai Green Curry Eggplant
I was speaking with someone a few weeks ago about how ridiculous it is to buy curry pastes. I remember when I first got into Thai cooking how impossible it seemed to make your own curry paste. There were so many ingredients and so much oil and it seemed so complicated. And then … [Read more...] about Thai Green Curry Eggplant
Leek Galette with Parsley, Lemon and Toasted Pine Nut Puree
This is my first recipe for Cuisine Soleil, a Quebec gluten-free flour company. Check out this recipe on their website as well as lots more gluten-free ideas. And if you came to my website via theirs, here are the promised photos of making this savoury tart: … [Read more...] about Leek Galette with Parsley, Lemon and Toasted Pine Nut Puree
“Plenty” of Mistakes: Rice, Radish and Avocado Salad with Lemon-Cumin Vinaigrette
Well oops. I tried this beautiful salad from Yotam Ottlenghi's Plenty: Vibrant Recipes from London's Ottolenghi last week and instead of following the directions I royally butchered it. And it's vegetarian, which makes the "butchering" that much worse. Stuff I did wrong: I … [Read more...] about “Plenty” of Mistakes: Rice, Radish and Avocado Salad with Lemon-Cumin Vinaigrette
Top 5 Wine Picks from the Salon des Vins d’Importation Privée
These are all private import wines, so you'll need to find them in restaurants or scribble down the names and hope some day they come to you or you go to them. But, they're worth it. Scribe Winery - Sonoma, California, USA These winemakers are young, passionate about wine and … [Read more...] about Top 5 Wine Picks from the Salon des Vins d’Importation Privée
Anise Biscotti with Chickpea Flour
I'm not sold on these...I was hoping the nut flavour of the chickpea flour would work with with biscotti, which are often made with almonds, hazelnuts or other toasted savoury options. And I was hoping the anise flavour would work with fennel seeds. I was wrong on both … [Read more...] about Anise Biscotti with Chickpea Flour