Normally for dosa (South Indian rice crepes) I soak both Basmati rice and skinned urid dal (split lentils), but the recipe from Mangoes and Curry LEaves by Naomi Duguid and Jeffrey Alford says to use rice flour, which gives the crepes a smoother texture. I also think it may be … [Read more...] about Best Potato Masala Dosa Ever
CBC Radio’s Definitely Not the Opera – Saturday, June 2nd, 1pm-3pm
I'm going to be on Definitely Not the Opera on CBC Radio 1 tomorrow afternoon, Saturday, June 2nd, some time between 1:30pm and 3:30pm. The show's theme is Homesickness, so you'll hear me wax poetic about moving to big cities, Newfoundland dinner parties, drinking games, and … [Read more...] about CBC Radio’s Definitely Not the Opera – Saturday, June 2nd, 1pm-3pm
L’Express: Montreal’s Bistro
I didn't get to l'Express for 4 years because I assumed it couldn't live up to its hype. I figured it'd be just okay. I figured I'd get out of there without breaking the bank, but I'm more into food than wine, and I figured my money wouldn't be well-spent overall since I thought … [Read more...] about L’Express: Montreal’s Bistro
Slow-cooker Eggplant and Potato Curry
This looks completely unappetizing, I know, but bear with me. If you really love eggplant, it's worth making. The spicing is mild (aka "Indian for wimps"), so pump up the heat and the curry powder if you really want some flavour. You're also supposed to serve it with tomato … [Read more...] about Slow-cooker Eggplant and Potato Curry
Mandarin Orange-Balsamic Roasted Turbot with Grilled Lettuce
This is based on a recipe for Arctic char with grilled romaine, grapes and balsamic vinegar from Becky Selengut's "Good Fish." Except I didn't have any grapes. Or a grill. Or romaine. I had oranges and Boston lettuce. You really can't make this with delicate red oak, but a firm … [Read more...] about Mandarin Orange-Balsamic Roasted Turbot with Grilled Lettuce
Another Ridiculous Cake: Fallen Fudge Torte stuffed with peanut butter chocolate chip cookie dough, topped with coconut creme anglaise and served with honey-vanilla custard
Is that a ridiculous enough title for you? This is what happens when a cake goes sort of wrong. Not the title. The cake, I mean. I almost wrote "horribly wrong", but it really didn't go horribly wrong, and it still ended up being delicious. Perhaps even more delicious than the … [Read more...] about Another Ridiculous Cake: Fallen Fudge Torte stuffed with peanut butter chocolate chip cookie dough, topped with coconut creme anglaise and served with honey-vanilla custard
My Article in the Montreal Gazette: Molecular Cuisine, Sous Vide, and Montreal Restaurants with Delicious Green Spheres
A few months back I interviewed Maxime Bilet and Dr. Hervé This, one chef/inventor and one chemist on molecular gastronomy and modernist cuisine. While the conversation drifted to terminology, we found out way back to talking about the basics of the modernist cooking techniques … [Read more...] about My Article in the Montreal Gazette: Molecular Cuisine, Sous Vide, and Montreal Restaurants with Delicious Green Spheres
Sea Urchin (Uni Sushi) and Sea Snail Salad
Have you ever cut open a sea urchin before? I have - twice. It's a very messy, ugly thing. The green spines are a little prickley, but that's not the worst of it. You take a pair of scissors and cut from the top halfway down the body vertically, then you cut horizontally all the … [Read more...] about Sea Urchin (Uni Sushi) and Sea Snail Salad
Crab Season, the Atwater Market, and Sweet Crab Sushi
Spring is such a short-lived luxury season. There are fiddleheads, there are asparagus, and then there are crab, sea urchin and sea snails. I like them all, but I like them more because they're so short-lived. Just three or four weeks max for my favourite sea urchins, and already … [Read more...] about Crab Season, the Atwater Market, and Sweet Crab Sushi
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