I love food lore and how so many traditions ring in the new year with something sweet. Like eating honey and apples at Rosh Hashanah or moon cakes at Chinese New Year. But the truth is that life isn't all sugar and spice and everything nice. There's a little bitterness in there, … [Read more...] about Three-Citrus Marmalade and Syrup
Gluten-Free & Dairy-Free
7th Annual Volk/Watson Extravaganza: The Pictures
My family's annual Christmas party happened yesterday. As usual, it was ridiculous: There were the beef tacos. And the chicken tacos. And the shredded chicken with Mexican rice, black beans and aioli crema. Since the party was tex-mex themed, there was a table with … [Read more...] about 7th Annual Volk/Watson Extravaganza: The Pictures
Oven-Roasted Lamb Shawarma, and Why I Didn’t Use the Slow-Cooker
There's something primal about biting into a roasted piece of meat. There's the exterior bark that's a little charred and caramelized. that bark protects the interior meat that's tender and juicy after basting in the fat from the skin for hours. It's called the Maillard reaction … [Read more...] about Oven-Roasted Lamb Shawarma, and Why I Didn’t Use the Slow-Cooker
Wok-Fired Bok Choy with Peanut Sauce
I waited about a month before pulling this last pak choy (like bok choy) from my garden. It's a little like kale in that it's hardy and can handle the first frosts. Mostly I wanted to keep something green growing, in an effort to fend off winter, which would inevitably fail. I … [Read more...] about Wok-Fired Bok Choy with Peanut Sauce
Ethiopian Misr Wot: Lentils with Spiced Butter
Have you ever infused butter before? I'm not talking a simple herb or spice. I'm talking a good 10 or so simmered to curry-like perfect. Then skimmed and sieved and used sparingly because it's precious. Because when you're cooking bland lentils, you need something to make … [Read more...] about Ethiopian Misr Wot: Lentils with Spiced Butter
Whole Roasted Pumpkin with Brown Rice, Barberries, Cranberries and Sorrel
I was inspired to roast a whole stuffed pumpkin while at an orphan Thanksgiving. All us food- and circus-lovers (longer story) without family in Montreal came together for a potluck on a day meant for being with people you love. I knew a grand total of two people at the potluck … [Read more...] about Whole Roasted Pumpkin with Brown Rice, Barberries, Cranberries and Sorrel
Roasted Cauliflower with Red Onions and Grapes
Roasting is highly underrated. There's really nothing like sticking a big tray of vegetables in the oven and letting it brown to soft, chewy, crispy perfection. And it's so easy. Any idiot could do it. Okay, maybe not the kind of idiot who tends to leave the oven on. I had one … [Read more...] about Roasted Cauliflower with Red Onions and Grapes
Spicy Sichuan Bitter Melon Stir-Fry with Shrimp
I really thought this was a bitter melon. It started growing in my garden. Actually, it just appeared mysteriously on a vine one morning, after presumably spending at least a couple days hiding under some leafy vines on my trellis. I had planted bitter melon, but I'd also planted … [Read more...] about Spicy Sichuan Bitter Melon Stir-Fry with Shrimp
Pickling This: Poblano Chili Peppers with Green Tomatoes and Peruvian Oregano
That's just a fancy way of saying I had a bunch of green, mild-ish chili peppers and needed a recipe to preserve them. It's a simple brine. I wanted to make the kind of green chili peppers you find in cans and need for all sorts of Mexican dishes. But it seems that chilies made … [Read more...] about Pickling This: Poblano Chili Peppers with Green Tomatoes and Peruvian Oregano
How to Cook Whole Fish
When I buy a fish and the fishmonger fillets it for me and tries to throw out the head and bones, I almost cry. What a waste! You're paying $20 for two slivers of flesh. But if you keep that head and vertebrae, you have two more meals worth of quality protein. No, you're not … [Read more...] about How to Cook Whole Fish