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.
sides and stuff
thai dipping sauce
Thai nam jim or Thai dipping sauce is crazy flavourful and dead easy. Garlic, shallots, lime juice and hot chilies. It’s a Thai wonder sauce.
indian lentil curry with spinach
Indian lentil curry with spinach is a wholesome bowl of delicious. If you are looking for something that’s healthy but still tastes great this is it.
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.
chana masala – indian chickpea curry
Chickpeas. Indian spices. Tomatoes. Chilies. Onions, garlic and ginger. Sound good? It is.
mexican pinto beans
For me bean dishes are all about cooking as you go. My friends are always asking me for the recipe for my bean dish. It’s never the same. It’s about what I have on hand. What I feel like. What will match the meal. Mexican pinto beans are a stable in my rotation though. Always good. Better than you’ll get at most restaurants.
yucatan pickled onions
Yucatan pickled onions are one of those great condiments. They can be used all over the place. Tacos – obviously. In sandwiches. On burgers. With grilled meats, poultry or fish. Pretty much anything that isn’t dessert.
indian restaurant curry at home
If you want to learn how to make Indian curries that taste just like you get in the restaurant, here’s how. The techniques, the ingredients, the recipes. Indian restaurant curry at home. You can do it.
If you’ve ever wondered why you can’t make Indian restaurant curry at home, here’s why. The entire internet is pretty much devoted to teaching you how to make homestyle curry.