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demi-glace

If you want to get the results a restaurant gets you need to use the ingredients they do. Demi-glace is one of those ingredients. It’s a flavour bomb. Pan-frying steaks?  Slip a bit in to take the sauce over the top. Prime rib roast dinner? A bit of demi-glace is killer. Roasting a chicken? Drizzle a bit onto the plate after you pour the jus. It’s one of those truly great ingredients.

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thai dipping sauce

This Thai dipping sauce is great on just about everything. Maybe not ice cream but other than that. It’s called nam jim. That’s actually just another way of saying Thai dipping sauce so that’s not particularly useful information. The flavours are wonderful though. Salty, sweet, spicy and sour. The core flavours of Southeast Asia.

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indian lentil curry with spinach

Indian lentil curry with spinach is a dish I make regularly when I cook Indian. It’s flavourful, nicely spiced and healthy. It’s even vegan and gluten-free. It combines classic Indian spices, onion, ginger, garlic and a bit of green chili with red lentils and spinach. A bit of tomato rounds it out. Masoor dal with palak would be the Indian name. I doubt you’ll find it on a menu anywhere though. This is homestyle cooking.

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no-knead bread

There’s a super popular article in the NY times by Mark Bittman about Jim Lahey’s no-knead bread. I looked at it, saw the pictures and thought I’d give it a try. The beauty of this recipe is it teaches the benefit of longer fermentation. This no-knead bread takes about 24 hours to make. Time is a wonderful thing when making bread. Complexity happens. Depth of flavour results.

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chana masala

Chickpeas. Indian spices. Tomatoes. Chilies. Onions, garlic and ginger. Sound good? It is. This isn’t the most conventional chana masala but I’m going by the literal translation so I think I’m safe. Chana is Hindi for  chickpea and masala means spiced or spice mixture. I have chickpeas. I have spice. I’m calling it chana masala. I think I’m safe.

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