Challah bread pudding with apples and honey

Here is a recipe that combines several Jewish favourites into one beautiful breakfast dish. The wonderful eggy deliciousness that is Challah bread is comparable to the French brioche and lends itself very well for day-old bread dishes. According to mitzvah (Jewish law) Challah is bread that has been ‘separated’. Part of the dough of each…

Brazilian lemonade

Ever thought of putting condensed milk in lemonade? I sure hadn’t. But the Brazilians have, and it’s delicious. This ‘lemonade’ uses whole limes, making use of both juice and oils without the hassle of zesting. So it’ll take you very little time to go from ordinary Vancouver summer to next level tropical Vancouver summer. Ingredients…

Weekday Okonomiyaki

The word okonomiyaki can be translated as: grilled ‘whatever you like’. Japanese comfort food at it’s best, these savoury pancakes can be whipped up easily for a nice weekday meal with the do-it-yourself component of adding the toppings at the table. There are several versions of Okonomiyaki, originating in different areas of Japan. Most famous…

Grandfathers in maple syrup

Even though poutine has since found its way into my midnight-snack regime, today I’ll share with you a lesser known treat from traditional French Canadian kitchens: grand-pères au sirop d’érable. ‘Grandfathers in maple syrup’ are traditionally served in sugar shacks throughout Quebec during maple tapping season. These scrumptious dumplings simmered in syrup are best made…

Dublin Coddle

A Coddle is basically a leftover stew. Traditionally eaten in Ireland on Thursdays, to finish any meat left in the house, it is a hearty potato based dish best made in a Dutch oven, or any other heavy lidded pot. This version contains all the basics: potatoes, onion, sausage and bacon. While it sounds like…

Dublin Coddle

A Coddle is basically a leftover stew. Traditionally eaten in Ireland on Thursdays, to finish any meat left in the house, it is a hearty potato based dish best made in a Dutch oven, or any other heavy lidded pot. This version contains all the basics: potatoes, onion, sausage and bacon. While it sounds like…

Bourani Banjan

The first time one of my Middle Eastern friends cooked me dinner I could’ve sworn she made an entire bottle of olive oil disappear into the dish. To be honest I expected it to be greasy, heavy and unpleasant, but none of that was the case. In my culinary upbringing, we were conservative with fats…

Tibetan butter tea

Love it or hate it, it’s getting cold out there. Love it or hate it, it’s time for a cup of Po Cha, or Tibetan Butter Tea. In the highlands of Tibet this is a staple drink, served three to four times a day to warm the bones and provide enough sustenance (caffeine, fat) to…

Persian Kalam Polow with meatballs

Recipe You may know this type of one-pot rice dish under other spelling variations used around the Balkan and Middle East, like pilaf, polov, or pilau. Persian Polow is rice that is pre-cooked, and then mixed and steamed with vegetables, herbs, and/or meat. In this recipe small beef meatballs are pan fried in separately and…

Taiwanese braised pork belly

Cooking with pork belly might seem daunting, but it really isn’t. Nicely portioned slabs can be found at most Asian supermarkets and at your local butcher’s. If you don’t see any in the cooler, ask! The butcher will be happy to portion some for you. This recipe makes use of a slow cooker, but it…

Brazilian lemonade

Ever thought of putting condensed milk in lemonade? I sure hadn’t. But the Brazilians have, and it’s delicious. This ‘lemonade’ uses whole limes, making use of both juice and oils without the hassle of zesting. So it’ll take you very little time to go from ordinary Vancouver summer to next level tropical Vancouver summer. Ingredients…

Traditional Pho Broth

Several years ago I had the pleasure of having a Vietnamese roommate for a little while. In the short window of time we had together she taught me how to make pho. At the time, I’d never had pho before. The warm comfort of the soup and the freshness of the heap of condiments on…

Polish Easter Babka with lemon zest and rum raisins

In slavic Europe, Easter is arguably the biggest of all the Christian holidays. In Poland, Easter-related traditions take place for over a week. Palm Sunday to Wet Monday is marked with religious rites and practices, some of which have their origins in pagan times. The decorated Easter egg, for instance, is a pagan symbol for…