Have you ever heard of black chickpeas? They're completely natural. There's no squid ink involved. And they're a bit of a misnomer. They're actually naturally dark brown (not black) on the outside and yellow like regular chickpeas on the inside. And they have a slightly nuttier … [Read more...] about Black Chickpeas: Kala Chana and What to Do With Them
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Halibut with Currants, Harissa and Sherry
This sweet and sour sauce soaks into the halibut, playing off the silky, savoury onions and crispy crusted but tender fish.The harissa gives it a smoky, mildly spicy, tomato base. A quick sear and a gentle braise is all it takes. Halibut with Currants, Harissa and Sherry 3 … [Read more...] about Halibut with Currants, Harissa and Sherry
Harrief: Some Seriously Funky Red Pepper Paste
When you meet a fellow preserver, one thing generally leads to another...and you end up talking about fermented pepper sauces. It's almost inevitable. So when I met the chef of Lapin Pressé, a very cute sandwich shop on Laurier Ave. and he found out I give canning classes, … [Read more...] about Harrief: Some Seriously Funky Red Pepper Paste