Time: 1-1.5 hrs for baking; 25 mins prep Ingredients 5 Russet/baking potatoes 1 1/2 cups half & half/10% light cream 1 cup butter, room temperature 1 bundle chives, snipped salt & pepper Bake the potatoes in a 375F for 1 and 1/2 hours or until cooked through. Skin and mash the potatoes with the ingredients. … [Read more…]
Time: 24-48 hours for brining; 30 minutes prep; 1.5-2 hrs cooking So this post is almost a year late, but given that it’s Thanksgiving in Canada tomorrow and once again turkey is on the menu, I figured well why not?! Brining the turkey for 24 hours is what gives the meat its lusciousness since turkey … [Read more…]
Time: 45-60 minutes Ingredients: 250 g fish fillets, cubed (1 inch) (I had salmon on hand) 250g mixed seafood (see note below) 4-5 cups whole milk 2 small yellow-flesh potatoes, peeled and cubed (1/2 inch) 2 cloves garlic, diced fine 1 small red onion, diced fine 1/2 small green pepper, diced fine 1 celery stalk, … [Read more…]
There are some foods that make you want to lick your bowl.. or sing an opera. After the success of my Moroccan Chicken, Preserved Lemon and Olives Tagine (recipe forthcoming) a few weeks ago, I was once again tempted by the idea of a succulent, fork tender chicken tagine. It’s been a hot summer and … [Read more…]
One of the best things about living in Toronto is the range of ethnic food you can get. This past weekend, my husband I are were off to the east end to visit family. I decided to drop by Iqbal Foods in East York. This family-run South Asian grocery store and successful restaurant is an … [Read more…]
BBC reports on a new study by Duke University Researchers who are putting together a registry of picky eaters. People who can’t tolerate the texture of broccoli or green beans. Wow. I feel so blessed that I love almost everything! As a kid I couldn’t stand the smell and taste of cauliflower and spinach, but … [Read more…]
I often get asked by friends how to cook Indian-style vegetables. Indian dishes are usually cooked in three simple steps: preparing the base (usually cumin, onions, or both, spices), caramelizing the main ingredient (veggies, meats, poultry) and adding finishers/ enhancers (broth, water, herbs). For veggies, we usually skip adding any liquid since they are usually … [Read more…]
I’ve had cooked hot dogs sitting in the fridge for a couple of days. Starving sans breakfast, I had a major craving for instant noodles. So out came a veggie pack and the kettle was heated. I diced a hot dog, sautéed it for 30 seconds along with a diced garlic clove in a little … [Read more…]
Food Network posted a list of Top 10 Gourmet Kitchen Tools for Home Cooks. So what do I have of the 10? Utility knife..marble pastry board (my rolling marble cart!) and I used to have an apple corer (not peeler). Frankly, the only thing I think I’m missing is a mandolin. I was recently gifted … [Read more…]
A recent expose by the New York Times found that “Without salt the cereal (Corn Flakes) tasted metallic. Eggo waffles evoked stale straw….Salt really changes the way that your tongue will taste the product,” Mr. Kepplinger said. “You make one little change and something that was a complementary flavor now starts to stand out and … [Read more…]