I ran out of stove-top space and large pots. It's as simple as that. I was having some friends over for dinner and wanted to make an Indian meal. So that meant the dal (in this case red lentils) and squash both needed a large pot. The green beans could live with a small pot, but … [Read more...] about Baked Brown Rice and Marriage Potential
Sides
Indian Goes Raw: Peshawari Red Pepper Chutney
There aren't a whole lot of raw Indian dishes. Mostly you want to cook foods (except fruit) for a long, long time. Take spinach, for example. In India you cook the buh-jesus out of spinach until it absorbs all the spices you can throw at it. The only thing you really eat raw in … [Read more...] about Indian Goes Raw: Peshawari Red Pepper Chutney
I Am At Home, Thanks, Ms. Jaffrey: Potato Chaat
I've been cooking from Madhur Jaffrey's Indian cookbooks for about four years now. I remember first asking my teacher at the University of Toronto if I could come to his house some afternoon and cook with his wife who once a year made an amazing buffet-style dinner of Indian food … [Read more...] about I Am At Home, Thanks, Ms. Jaffrey: Potato Chaat
Korean Japchae Noodles for the Shinnenkai Potluck
I guess I forgot to write this one up. It's such an easy recipe that I overlooked it. To the recipe (and anyone who wanted it, I suppose), I apologize. The only thing I changed from a traditional japchae recipe was the use of seaweed instead of spinach (oh, and I guess the … [Read more...] about Korean Japchae Noodles for the Shinnenkai Potluck
Quinoa Lentil Salad
I can't believe I don't have a picture of this dish! The quinoa, lentils, and arugula in a simple balsamic-dijon vinaigrette is such a perfect potluck dish. Whole grains, protein, greens and a mild flavouring that is best served at room temperature makes for a nourishing, … [Read more...] about Quinoa Lentil Salad
Lotus Root Poached in Dashi and Vinegar
I worked a catering shift once that required me to chop lotus root into 1/4" slices, then place the slices neatly in stacks of 10. This kitchen had no mandolin, which meant that an hour and a half (and 4800 lotus root slices) later I had a few large bins worth of slices and a … [Read more...] about Lotus Root Poached in Dashi and Vinegar
Stir-Fried Cabbage with Dried Chilies, Star Anise and Ginger (Yunnan Lajiao Baicai)
I house-sat once at a chef's house. I found myself in a kitchen where bones took up most of the freezer, grinders and ice cream makers and food processors lines the tops of the cupboards, and the spice cabinet rivaled my own. The recipe books, however, far surpassed my collection … [Read more...] about Stir-Fried Cabbage with Dried Chilies, Star Anise and Ginger (Yunnan Lajiao Baicai)
What Else Do You Put On Dosa?
Better question: What DON'T you put on dosa? Well, if you followed last year's Christmas party, you know I enjoy layers. So in a twisted kind of canapé style I'm a big fan of dosa + gloopy thing + cheese-like thing + meat-like thing + sauce-like thing. That doesn't sounds … [Read more...] about What Else Do You Put On Dosa?
Pickled Jalapeno Peppers
I actually feel bad writing this now because I haven't eaten these yet. They're sitting in my fridge (because I'm paranoid about my cupboard since there was no water bath afterward) waiting for me to decide they're ready (Apparently it only takes a week, and these only last a few … [Read more...] about Pickled Jalapeno Peppers
Indian Jalapeno Chili Pepper Pickle and My Addiction to Heat
Absolutely amazing. I can't believe I almost didn't make this recipe. I spent about an hour looking for the perfect pickled jalapeno recipe and I chose two -- this one and a standard vinegar-brine chili pepper recipe. But this one...I have no words.Basically my first bite of this … [Read more...] about Indian Jalapeno Chili Pepper Pickle and My Addiction to Heat