This is what you need to make tonight for Thanksgiving. First, Bonnie Stern had a stuffing recipe up for Rosh Hashannah, and it seemed like a waste to stuff turkey breasts with it. You have to cut open all the breasts and you can never get enough of the delicious filling in … [Read more...] about Chocolate Sourdough and Dried Apricot, Fig, Date, Cranberry, and Apple Turkey Stuffing
Sides
Strawberry Summer Salad
Don't worry. You don't need all these ingredients for the salad. It's a variation on a theme. If you don't have sorrel (and who has sorrel if it's not in their garden?) or holy basil or pickled cabbage, who cares? The recipe can't see you. And it's made up, anyway. Strawberry … [Read more...] about Strawberry Summer Salad
Chicken Dijon with Leeks Vinaigrette: Simple, Quick, Healthy
I hate writing that—"simple, quick, healthy." It feels as though I'm suddenly connecting myself with every mom-friendly cookbook thrown into the bargain bin at Chapters. But it's a meal that you put down in front of people and there's nothing scary involved. No blood sausage. No … [Read more...] about Chicken Dijon with Leeks Vinaigrette: Simple, Quick, Healthy
Risotto Cooking Class Montreal: Seafood Risotto and Wild Mushroom Risotto
Slowly. Stir. Breathe. Stir. Blending hot stock into wine, letting the starch create a thick sauce as you coax it from the grains, making sure the bottom doesn’t stick. This isn’t Korean bibimbap. This isn’t Indian biryani. This isn’t Chinese congee. There’s nothing like this, … [Read more...] about Risotto Cooking Class Montreal: Seafood Risotto and Wild Mushroom Risotto
Karelian Pasties: Savoury Finnish Pastries with Creamy Rice Custard Filling
I didn't know a Finnish person was coming to the annual Christmas party! I made these Finnish pastries, pinching the edges as I rolled the dough over the cooled rice and egg filling, thinking that no one would mind if they were ugly and bland. I didn't expect someone to walk into … [Read more...] about Karelian Pasties: Savoury Finnish Pastries with Creamy Rice Custard Filling
Sweet Sesame Eggplant and Chicken Salad Bowl
This is what you should do with leftover turkey or chicken. Always. It's a variation on Karen Solomon's Korean spinach recipe. She's the author extraordinaire of Asian Pickles Korea, a book every exotic flavour-loving pickler should have. She calls herself a "culinary tinkerer," … [Read more...] about Sweet Sesame Eggplant and Chicken Salad Bowl
Indian-Spiced Sauerkraut
Cabbage. Salt. Mix. Done. I love sauerkraut. And in winter it's even simpler because I just put the jars outside and let them ferment slowly. They don't get rushed through the process like they do in summer while sitting on my counter. And the whole house doesn't smell like … [Read more...] about Indian-Spiced Sauerkraut
Thanksgiving 2013: Brined Turkey, Gluten-free Stuffing, Pan Drippings, a Charcuterie Platter, Crispy Parsnips, Homemade Cookies, and the Annual Marriage Proposal
What a beaut', right? I know that's what you're thinking. Those charred parsnips, that garden-fresh parsley, that chicken, brined, stuffed and roasted to golden perfection, all making for a happy Thanksgiving. But folks, it's not just about the food. It's about the company. … [Read more...] about Thanksgiving 2013: Brined Turkey, Gluten-free Stuffing, Pan Drippings, a Charcuterie Platter, Crispy Parsnips, Homemade Cookies, and the Annual Marriage Proposal
What to do with Dosa: Stuff it
Boil potatoes, mash gently with spices in oil, brown smashed potatoes, serve with coconut, coriander and tamarind chutney. Easy. Not easy enough? You can skip the chutneys, which would be sad, but fine. Or buy them. I won't tell. Spiced Potato Filling for Masala Dosa If you … [Read more...] about What to do with Dosa: Stuff it
Fermenting Away: South Indian Dosa and Making Indian Sourdough
There's something really satisfying about having a bowl of something slowly changing on your counter-top. You don't actually have to do anything. But all by itself it moves from one state to another. Flavours and smells develop, digestibility varies, and most importantly for me, … [Read more...] about Fermenting Away: South Indian Dosa and Making Indian Sourdough