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
July 8, 2012
Tayberry Lemonade!
Now this is the kind of post that needs to start with exclamation marks! Because it’s summer and the berries are BACK! And there is nothing so refreshing as lemonade, on ice, on the deck, on a hot summer evening – especially if you are school-aged and the lemonade in question is pink! YEAH!! I think I need
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April 8, 2012
Lemon Feather Cake for Easter (gluten free)
Easter is good times in our family. Our first big gathering since Christmas, the return of the spring sunshine, and the weekend feels all about fresh air and smiles rather than food. We always make something lemony for Easter dessert. Lemon seems to suit the budding fresh springtime energy of the day. Or maybe we are
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January 22, 2012
Bean and Sausage Soup with Parmesan
This recipe is definitely part of Operation Use-It-Up, but I got tired of using that term in all my post titles. It’s kind of off-putting, don’t you find? Posts about the struggle to use things from my pantry and freezer(s) will now be found under the category “Operation Use-It-Up” down there on the sidebar. In
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August 2, 2011
Tayberry Jam
The lady who gave me my first tayberry (years ago) told me that tayberries were a heritage variety of bramble berry, known back in the old country for making excellent pies and jam. That sounded good to me. The berries certainly have an undefinable tart-floral flavour which shines more when cooked. I easily imagined the tayberry
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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 28, 2011
Frozen Strawberries in Syrup
Last year around this time I posted a tried-and-true method for freezing seasonal berries. But I neglected to write about my actual favourite method of freezing berries: in homemade syrup. The syrup, simply made with about equal parts sugar and water, coats the berries beautifully, preventing freezer-burn, preserving the fruity berry flavour, deterring mushiness, and generally
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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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