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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…
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…
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…
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…
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…
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…
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…
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…
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…
Running the risk of putting you all off my writing, today I’ll give you a love it or hate it recipe: 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…
Nothing says Christmas like a mug of warm spiced wine. At least, that’s the case in many European countries. You might know it as gluhwein or mulled wine, but the process comes down to the same thing: heating wine and spirits to just below boiling point to infuse the taste of spices into the drink.…
In this issue, I share with you some lovely Korean side dishes. Traditional Korean cuisine will typically have several of these ‘banchan’ to complete a meal. These tasty side dishes will spice up any barbecued meat, but they work just as well with some rice as a vegetarian lunch. Soy and honey glazed potato •…
A typical Nepali meal consists of Dal, Bhat, and Tarkari: lentils, rice, and a (vegetable) curry. This flexible trifecta of dishes is commonly served with roti, chutney and pickles. To add to the dal recipe that I’ve shared with you earlier this year, here’s a warming vegetarian curry, made with seasonal veggies. Ingredients • 1…
