I am posting this recipe for two reasons: 1) It’s eggplant season right now and people, I’ve noticed, need help with eggplant ideas. 2) People also need help with tofu. And this post includes the hassle-free, the non-stick, the delicious, and I mean delicious, recipe for Crispy Roasted Tofu. My roasted tofu recipe might be
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September 13, 2012
Chinese Style Eggplant with Roasted Tofu
August 30, 2011
Fresh Methi, aka Fenugreek Greens
One thing I have been quietly excited about all summer is that I have been able to buy Methi, FRESH, by the bunch, whenever I feel like it. At the grocery store! You have to understand that, until this year, methi (aka fresh fenugreek) was the Indian ingredient I was most unlikely to find, ever.
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July 12, 2011
Cilantro Root Season
Of all the wonderful fruits and vegetables that are coming into season, cilantro root is the one that I am most excited about right now (sorry, dear cherries). Cilantro Root has a delicious herbal flavour, packs a powerful cilantro punch without being too cilantro-y, and is an essential ingredient in all kinds of Thai recipes. And it’s in season
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June 5, 2011
How to Make Ghee (Indian Clarified Butter)
I make ghee in at least half of my cooking classes, and not just the Indian ones. But, although my cooking class students always get to taste the delicious results, they never get to see the process. Honestly, I’m not a negligent culinary instructor – I just need the ghee right away in class.
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May 14, 2011
Spot Prawn Curry
I prefer a green curry with seafood, but this is what I had on hand the other night when I came home with my impulse purchase of fresh, amazing, local spot prawns. Stop me before I go on and on about spot prawns. The local season is so short that I go a little off
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May 10, 2011
Mango Salsa
Last week, I treated the participants of my Taco Party cooking class to a little Chef Heidi Special – a recipe that I was trying out for the first time, perhaps for inclusion in a new class. The pros: participants get to try a new recipe, eat an extra dish in the class, and are privy to my
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February 18, 2011
Cauliflower with Indian Spices
These are some of the comments I heard last night from cooking class students as they ate this cauliflower dish: “It’s soooooo good!” “It’s just so fresh.” “My kids would eat this.” “I’ll never boil cauliflower again.” I felt then that I had been depriving my faithful blog readers of a really good and really simple
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February 10, 2011
Japanese Sour Cherry and Green Tea Sorbet
Very early spring is all about Japanese cherry blossoms and fresh new flavours. This early spring weekend marks the return of the annual Victoria Tea Festival, held at the Crystal Gardens downtown. Tea traditions, tea trends, cooking with tea, perfectly brewed cups of tea, presentations and much more. I am lucky enough to be one
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May 19, 2010
Thai Style Stir-Fried Greens
Yesterday, I did some experimenting with a beautfiul bunch of yin choy, otherwise known as Amaranth greens. You can read all about it here. In that post, I mentioned that I used the greens in a favourite recipe, Thai Stir-Fried Greens. As promised, here is the recipe. Aside: Cooking any green vegetable according to this
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May 18, 2010
Yin Choy, aka Amaranth Greens
I have been eyeing up yin choy, the beautiful fuschia-stained green vegetable in the Chinese market. I am finally given an excuse to take some home and experiment.
