Multiculturiosity

Beppi Crosariol from the Globe & Mail was so kind as to do a little video on how to make a simple red wine sauce some time ago. Sauté some diced shallots in a little oil. Add equal parts red wine and chicken broth (about 1/2 cup of each) and boil until they reduce by half. … [Read more...] about Halibut in Red Wine Sauce

This recipe was recommended to me when I wanted to make smelt. Very sustainable, smelt. Small and fishy, like sardines. I wanted to form an opinion on the fish, having never tried it before. Unfortunately, I looked in three supermarkets and one fish shop the day I wanted to make … [Read more...] about Mackerel Nanbanzuke

I used to live next to a Korean church on Bloor Street in Toronto. It was on the edge of Korea Town and my 3 years of living and going to school in the area introduced me to the wonders of pork bone soup, 24 hour amazing (and awful) BBQ, steamed walnut red bean dough balls, and … [Read more...] about Jap Chae Korean Noodles

This started from wanting to make the basic tomato sauce recipe from Josée di Stasio's A la di Stasio. Then I got a little ambitious. I decided to re-make the Kazakh Noodles from Beyond the Great Wall, but skip the stretching by hand step and the hanging (even if I'd had a … [Read more...] about Home-Made Fettucine with Lamb Tomato Sauce

I hate orange in sauces. So why did I make this recipe? Some yoga-induced state of insanity? Nope. I made it because I wanted to make a fish recipe from Josée di Stasio's A la di Stasio, of which there are only two, and I'd already made the other one twice. I didn't feel like … [Read more...] about Catch of the Day: Trout in Orange Sauce

This dairy-free vanilla custard is not vegan, but I made it with almond milk instead of regular milk or cream. The recipe is about as low-fat as you can make custard while keeping the rich egg yolk flavour. It's a beautiful recipe from Alice Medrich's Chocolate and the Art of … [Read more...] about Dairy-Free Vanilla Custard

This recipe is very similar to the Sweet Chestnut Torte, but is much richer and if you accidentally leave out two egg whites like I did, much denser as well. It kind of tastes like a flourless chocolate cake, but is better for you. You would never know it was made with chestnut … [Read more...] about Chocolate Chestnut Torte with Butterscotch Frosting and Bakeapple Syrup

I brought a can of chestnut purée home from Montreal to Newfoundland along with my sezchuan peppercorns and dried Anaheim, New Mexico and bird's eye chili peppers (these things are still hard to come by here, though at least the peppercorns may soon be available at Food For … [Read more...] about Sweet Chestnut Torte with Butterscotch Frosting and Blueberry Syrup