The Polyphagous Dragon

Tilapia Green Curry

2011-09-14T20:50:00.003-04:00

A flavourful and fresh fish curry.

Ingredients:

1 1/2 pounds tilapia fillets
1/4 cup coconut oil
2 teaspoons mustard seeds
1 cup water
1 large green tomato

Masala Paste:

2 inch piece ginger root
1 garlic
3 shallots
6 hot peppers (chilies or jalapeños)
1/2 packed cup cilantro leaves
1/2 cup grated coconut
1 teaspoon ground coriander
1 teaspoon turmeric

Tempering:

4 tablespoons butter
3 shallots
1 garlic
3 hot peppers (chilies or jalapeños)

Directions:

Cut fish into bite-size pieces and set aside.

To prepare the masala paste:

Peel and coarsely chop the ginger, garlic and shallots.
Stem, core, seed and coarsely chop the hot peppers.
Place all ingredients in a food processor and process to a paste.
Set aside.

To prepare the tempering:

Mince the garlic and hot peppers.
Slice the shallots.
Heat the butter in a small frying pan.
Add the shallots and garlic and cook until the shallots start to soften.
Add the hot peppers and continue cooking until shallots are very soft and just starting to brown.
Remove from heat and set aside.

To bring it all together:

Heat the coconut oil in a large frying pan.
Add the mustard seeds and cover pan until they have finished popping.
Add the masala paste and cook, uncovered, until the oil rises to the surface (about 5 minutes).
Add the water and tomatoes and bring to a boil.
Add the fish and simmer until the fish is just cooked through (3 to 5 minutes).
Add the tempering mixture and simmer for a further minute.

Serve hot over rice.

Potato Curry

2011-09-14T20:13:00.002-04:00

This simple curry works great as a vegetarian main dish with rice or flatbreads. It's also a great potato option to accompany a meat dish.

Ingredients:

2 tablespoons raw sesame oil
1 garlic
1 pound potatoes
3 or 4 shallots
1 or 2 tomatoes
2 hot peppers (chilies or jalapeños)
1/2 teaspoon turmeric
1/2 teaspoon mustard seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup water

Directions:

Peel the potatoes and cut into half inch cubes.
Mince the garlic, shallots and hot peppers.
Dice the tomatoes.

Heat the oil in a large pot with a tight fitting lid.
Add the garlic and stirfry for 1 minute.
Add the potatoes and shallots and stirfry until the shallots are soft.
Add the remaining ingredients, stir to blend well, and bring to a vigorous boil.
Reduce heat, cover and simmer until potatoes are just tender, about 20 minutes.

Serve hot.

Tropical Beets

2011-09-14T19:57:00.002-04:00

Ingredients:

1 lb. beetroot
1 tablespoon raw sesame oil
2 hot peppers (chilies or jalapeños)
3 shallots
1 tablespoon rice vinegar
1/2 cup coconut milk
1/4 cup water

Directions:

Peel and julienne beets.
Mince the hot peppers and shallots.

Heat oil in a heavy pot with a tight-fitting lid.
At the hot peppers and shallots and cook for 2 to 3 minutes.

Add the beets and vinegar and mix in well.
Stirfry for 2 to 3 minutes.

Add water and 1/4 cup coconut milk and bring to a vigorous boil.
Reduce heat, cover and simmer until the beets are just tender, about 20 minutes.

Add the remaining coconut milk, return to a boil, and simmer for an additional 2 to 3 minutes.
Serve hot.

Chana Dal

2011-09-14T18:42:00.002-04:00

This simple dal doesn't require a lot of prep work, but you will need to start well in advance to give the beans time to soak and the dish time to simmer.

Ingredients:

1 cup chana dal (chickpeas)
4 cups water
1 teaspoon ground cumin
4 hot peppers (chilies or jalapeños)
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1/2 teaspoon turmeric
1 teaspoon cayenne

Directions:

Soak the chickpeas overnight in water.

Mince the hot peppers.
Drain chickpeas and place in the bowl of a food processor with about a quarter cup water.
Process to a coarse paste.
Add the cumin and hot peppers and process to blend in.

Heat the oil in a deep, heavy-bottomed pot.
Add the mustard seeds and cover the pan until the seeds stop popping.
Add the remaining spices and dal mixture.
Stirfry for a few minutes to ensure the flavoured oil is well blended throughout.

Add the remaining water and stir until the mixture comes to a boil.
Reduce heat and simmer for about 45 minutes until the dal is cooked through and flavours are well blended. Simmer covered for thin, soupy dal, or uncovered for a thicker dal.

Serve hot, straight from the pan.

Pumpkin & Coconut

2011-09-14T18:29:00.003-04:00

A hearty vegetable dish. Best served as a vegetable side with a main course, but you won't need a lot of rice or potatoes with this one.

Ingredients:

2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 large yellow onion
4 cups grated pumpkin or buttercup squash
1 teaspoon ground coriander
1 teaspoon sugar
1 cup grated coconut
1/4 cup water
1 teaspoon dried chili pepper flakes

Directions:

Dice the onion.
Heat oil in a large frying pan.
Add the cumin seeds and cook until just fragrant.
Add the onion and stirfry until it is soft and just beginning to brown.
Add the pumpkin and continue to stirfry for a further 2 to 3 minutes.
Stir in the coriander and sugar and continue cooking until the pumpkin is very soft.
Add the coconut and cook for a couple of minutes, stirring to mix all ingredients together well.
Add the water and chili flakes and continue to cook for a further 2 or 3 minutes until all flavors are well blended.
Serve hot.

Deep Fried Banana

2011-09-14T17:11:00.003-04:00

Simple and delicious.

Ingredients:

1 large egg
1/4 cup granulated sugar
coconut or peanut oil for frying
bananas

Directions:

Whisk egg and sugar together until batter is bubbly and thick.

Heat just over half an inch of oil in a heavy-bottomed frying pan.
Slice bananas into rounds approximately 1/2 inch thick.
Dip banana rounds into the batter, then transfer immediately into the hot oil.
Flip banana pieces over to ensure even browning on all sides. The batter will only take a few seconds to cook.

Remove bananas from oil with a slotted spoon and place on a paper-towel-lined plate to blot excess fat.

Serve hot with a generous grinding of black pepper or a scoop of lemon ice cream.

Coconut Egg Custard

2011-09-14T16:21:00.002-04:00

A rich, milk-free custard.

Ingredients:

4 large eggs
1/2 cup Demerara sugar*
400 mL coconut milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom

Notes:

* Or to taste. I first made these with a full cup of sugar, working from a recipe which called for even more, but found the custards far too sweet.

Directions:

Preheat oven to 325°F.
Beat the eggs until foamy.
Beat in the sugar, then the coconut milk and spices.
Divide mixture evenly between 6 custard cups.
Place cups in a large, deep, baking dish such as a lasagna pan.
Pour boiling water into the baking dish, filling to 1/2 the height of the cups.

Bake at 325°F for 35-40 minutes (until custard is set).
Remove from heat and allow to sit for a few minutes before serving so custard firms up.
Serve warm, at room temperature or chilled.

Haddock en Papillote

2011-09-14T15:21:00.004-04:00

Ingredients:

1 cup barley
1 leek
1/2 bulb anise
1 sweet red pepper
1 1/2 cups julienned carrots
400 g wild haddock fillets
freshly ground pepper
2 teaspoons olive oil
1/4 cup sherry
lemon wedges to garnish

Directions:

Preheat oven to 425°F.
Place barley in a pot of cold water to soak for 20 minutes.
Slice leek (whites and solid, light green section) into thin discs.
Remove hard core and stems from anise, reserving some of the delicate fronds.
Thinly slice red pepper.

Cut three sheets of parchment paper, approximately 15 x 10 inches in size.
Fold sheets in half to create 7 1/2 x 10 inch rectangles, firmly crease the fold, then open sheets out again.

Drain the barley and divide it into three portions, spreading each portion out over one half of each sheet of parchment paper, leaving a good inch of paper bare around the edges.
Spread half of the vegetables over top of the barley.
Top each bed of vegetables with a haddock fillet.
Spread the remaining vegetables on top of the fish.
Sprinkle each portion with freshly ground pepper and the reserved fennel fronds.
Drizzle olive oil and sherry over each portion.

Fold the bare sides of parchment paper over the top and roll the edges of the paper up together on all sides to create tightly sealed packages.
Place packages in a large baking pan or on top of a baking sheet and cook at 425°F for 15 to 20 minutes.

Serve portions in their parchment paper bags, garnished with a wedge of lemon.

Chicken with Cheese & Broccoli

2011-09-14T15:01:00.003-04:00

Ingredients:

500 g chicken breasts, sliced 1/4 inch thick
2 cups broccoli
1/4 cup olive oil mayonnaise
1/4 cup honey Dijon flavour prepared mustard
1 bunch green onions
150 g three-year-old cheddar cheese
50 g slivered almonds

Directions:

Preheat oven to 375°F.
Blanch broccoli for 2 to 3 minutes.
Grate cheese.
Slice onions.

Spread chicken in a single layer across the bottom of a large baking dish.
Mix the mayonnaise and mustard together in a large bowl.
Add the broccoli, onions and 2/3 of the cheese, and mix in well.
Spread mixture over the top of the chicken.
Sprinkle nuts and remaining cheese on top.
Bake at 375°F for 15 to 20 minutes.

Serve hot out of the oven with rice or potatoes.

Quiche Florentine

2011-09-14T14:19:00.002-04:00

Ingredients:

1 9-inch deep dish pastry crust, unbaked*
1 yellow onion
250 g white mushrooms
olive oil for frying
5 large eggs
250 g frozen chopped spinach
125 g two-year-old cheddar cheese
125 g feta cheese

Notes:

* Store-bought or make your own Shortcrust Pastry or Whole Wheat Pastry

Directions:

Preheat oven to 425°F.
Dice onions and fry until they're soft.
Wash and slice mushrooms. Add them to the pan with the onions and cook until most of the liquid has evaporated and the mushrooms are browned.

Beat eggs in a large bowl.
Defrost spinach and allow to sit in a colander for a few minutes to drain excess water.
Grate cheddar and crumble feta.

Add spinach, cheeses, and cooked mushrooms and onion to the eggs and mix all ingredients together.
Pour mixture into pie shell.
Place pie plate onto a larger baking sheet to catch any liquids which may spill off the top of the pie during cooking.
Bake at 425°F for 30 to 40 minutes or until crust is lightly browned and filling is set.
Remove pie from oven and allow to sit a few minutes before serving.

Oatmeal Raisin Cookies

2011-09-14T14:09:00.002-04:00

Ingredients:

1/2 cup unsalted butter, softened to room temperature
1/2 cup brown sugar
1 egg
5/8 cups whole wheat flour
1/2 cup oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins

Directions:

Cream butter and sugar together until mixture is light and fluffy.
Beat in egg.
Sift baking soda and salt into flour.
Fold oats and flour mixture into butter/sugar/egg mixture until well blended.
Stir in raisins.
Drop spoonfuls of batter onto a greased (or non-stick) cookie sheet, allowing space between each spoonful for batter to spread as it cooks.
Bake for 10-12 minutes at 375°F.

These cookies are delicious hot out of the oven.
If you have any leftovers, allow them to cool at room temperature on cookie sheets or wire racks. Then store at room temperature in airtight tins.

Chapatis

2011-09-14T10:50:00.004-04:00

One of the simplest and most versatile flatbreads.

Ingredients:

1 - 1 1/2 cups atta flour*
1/2 teaspoon salt
1/2 cup warm water

Substitutions:

* If you do not have atta flour, substitute another finely-ground, whole-grain, hard wheat flour.

Directions:

Mix together salt and 1 cup flour.
Add water and mix with a spoon until dough will gather into one ball.
If dough is too sticky to knead, add a little extra flour and blend it in until you have achieved a workable consistency.
Turn dough out onto a lightly floured surface and knead for 10 minutes.
Cover the dough and allow it to rest for 30 minutes or overnight.

Divide dough into four pieces and roll each piece out into a disk 7 to 8 inches in diameter.
Cook chapatis in a single layer in a greased frying pan, flipping them after about 15 seconds then cooking the second side for approximately a minute and flipping back to the first side to cook it for a further minute.
Serve chapatis hot off the griddle or cooled to room temperature. These are great for dipping in curries or other sauces. You can also use them to make sandwiches, or spread them with your favourite bread topper.

Baked Eggs

2011-09-13T10:53:00.005-04:00

Hearty. Tasty. Quick to prepare. Leftovers keep well in the refrigerator. What more could you want?

I prefer my eggs fully cooked, so I scramble them before pouring them on top of the casserole. One of my housemates prefers his yolks soft, so I leave a whole egg in one corner for him. You can mix and match in this regard to suit individual preferences.

Ingredients:

1 lb. bacon (I use a reduced salt variety)
1 lb. small red potatoes
1/2 teaspoon paprika
1 tablespoon olive oil
2 yellow onions
2 red peppers
796 mL can diced plum tomatoes
1/2 teaspoon crushed chili peppers
10 eggs

Directions:

Preheat oven to 375°F.
Dice onions.
Cut red peppers into 1 inch pieces.
Cook bacon to render the fat.
Poke potatoes with a fork and microwave for 2 minutes.
Cut potatoes into pieces approximately 1 inch across.
Add potatoes and paprika to the pan with the bacon and cook until potatoes are lightly browned on all sides and bacon is crisp.
Transfer potatoes and bacon to a bowl lined with paper towels and pat with paper towels to blot up any excess fat.
Add olive oil to the pan and cook onions and red peppers until they're soft and the onion is translucent.
Add tomatoes and chili flakes and simmer until most of the liquid has evaporated, about 15 minutes.

Spread bacon and potatoes across the bottom of a 9 x 13 inch baking dish.

Spread tomato and pepper mixture over the bacon and potatoes.

Whisk eggs in a bowl and pour eggs over the tomato-pepper mixture - or crack eggs directly on top of the dish, as you prefer.

Bake for 20 to 25 minutes at 375°F.
Serve hot.

Gulab Jamun

2011-09-12T14:32:00.004-04:00

I like gulab jamun far too much for my own good. If you are like me in this regard, do not read this recipe. Seriously. If you have a weakness for gulab jamun, it is a bad thing to know how easy it is to prepare this treat for yourself.

Ingredients:

1/4 cup buttermilk powder*
1/4 cup all-purpose flour
1/4 teaspoon baking soda
1/8 cup milk
1/2 tablespoon melted butter
1 cup sugar
1 cup water
2 teaspoons rosewater, light blue agave nectar, or other flavouring
extra virgin coconut oil for deep-frying

Substitutions:

* skim milk powder works fine too

Directions:

Still here, huh?
Don't say I didn't warn you.

Mix dry ingredients together.
Add milk and melted butter and mix to a smooth dough.
The dough may be very sticky at this point, but resist the temptation to add additional flour. Let the dough sit for a few minutes and it will firm up.

Once the dough is a workable consistency, divide it into four pieces and shape each piece between your palms into a round ball.

Dissolve sugar into water in a saucepan.
Bring syrup to a boil and simmer for a few minutes.
Reduce heat to low and add the flavouring.

Fill a wok, deep-fryer, or other deep-sided frying pan with 2 inches of coconut oil.
Heat oil to 325°F.
Carefully add dough balls to the hot oil.
Fry balls until a deep golden brown on all sides (about 3 minutes).

Remove syrup pan from heat.
Use a slotted spoon to remove dough balls from the hot oil, allowing any excess oil to drain off back into the pan.
Transfer balls to the hot syrup.

Allow the balls to soak in the syrup for 30 minutes to an hour. They will expand during this time to almost double their original size.

Lift the soaked jamuns out of the syrup and serve them warm or at room temperature, with a little syrup drizzled over top.

Pea & Potato Samosas

2011-09-12T13:19:00.003-04:00

I don't eat a lot of deep-fried foods, but I do have a weakness for samosas. Currently, I have no local source for these savory snacks, so I had to learn how to make them for myself.

Ingredients:

1/2 cup all-purpose flour, plus additional for kneading and rolling
1/4 teaspoon salt
1 tablespoon raw sesame oil
1/4 cup warm water
1/2 batch Spicy Potato Filling
1 teaspoon fennel seeds
1/2 cup petite peas
peanut oil for deep frying

Directions:

Combine flour and salt.
Blend vegetable oil into the dry ingredients.
Add warm water and incorporate well.
Turn dough out onto a lightly floured surface and knead for about 5 minutes.
Cover dough with plastic wrap and allow to rest for 30 minutes or up to 3 hours.

Combine peas and fennel seeds with potato mixture.

Divide dough into 8 pieces.
Roll each piece of dough out into a thin, squarish sheet.

Place 1/8 of the potato filling onto 1/2 of each square and spread into a triangular shape.

Fold bare halves of dough over top of the filling and pinch edges together.
Fold seams over and pinch again to ensure a good seal all around.
Place the uncooked samosas on a sheet of waxed paper and allow to sit for 30 minutes. This firms up the dough a little and helps the samosas to hold together better during deep frying.

Pour peanut oil into a wok, deep-fryer or other deep-sided frying pan to a depth of 2 inches.
Heat oil to 350°F.
Gently slide one samosa into the hot oil. If there is room add a second one beside the first.
After about 20 seconds, gently flip the samosas.
Continue to fry until samosas are golden-brown on both sides.
Use a slotted spatula to remove the samosas, allowing any excess oil to drain back into the pan.
Place cooked samosas onto a wire rack to drain.
Repeat with remaining samosas.
Serve hot with a mango or tamarind chutney.

Aloo Paratha

2011-09-12T12:14:00.004-04:00

A tender and tasty skillet bread. I like them for breakfast in place of the less spicy, British potato breads.

Ingredients:

1 cup atta flour*, plus extra for kneading
1/2 teaspoon salt
1/2 cup warm water
1/2 batch Spicy Potato Filling
vegetable oil for frying

Notes/Substitutions/etc.:

* If you do not have atta flour, substitute another finely-ground, whole-grain, hard wheat flour.

Directions:

Combine flour and salt.
Mix in water.
Turn dough out onto a floured surface and knead for about 5 minutes, adding additional flour if necessary if the dough becomes too sticky.
Cover dough with plastic wrap and allow to rest for 30 minutes or up to 2 hours.

Divide dough into 4 pieces and roll each dough out into a disk approximately 8 inches in diameter.
Divide potato filling into 4 and spread each portion out over 1/2 of each disk of dough.

Fold the bare half over top of the potato filling to make a half moon shape.

Fold each paratha in half again.

Roll parathas out into discs 8-9 inches in diameter.

Heat oil in a large flat-bottomed frying pan.
Place one paratha in the pan and cook over medium heat.
Cook first side for about 45 seconds, then flip paratha and cook second side for 1 to 2 minutes.
Flip paratha again and cook the first side for an additional 30 seconds, or until browned in patches.
Lift paratha out onto a plate lined with a paper towel or cotton cloth and cover to keep warm while you cook the remaining parathas.
Serve hot as a snack or as an accompaniment to a main meal.
These parathas are best when freshly made, but leftovers can be cooled, wrapped in plastic wrap, refrigerated for a day or two, and reheated.

Spicy Potato Filling

2011-09-12T11:34:00.006-04:00

One batch of this spicy potato paste makes enough filling to stuff a double batch of Pea & Potato Samosas or a double batch of Aloo Paratha – or one batch of each.

Ingredients:

1 lb. baking potatoes
2 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1 garlic
1 yellow onion
2 hot peppers (chilies or jalapeños)
1/2 teaspoon cayenne

Directions:

Peel potatoes and chop into large chunks.
Place potatoes in a large pot with enough cold water to cover.
Bring water to a boil and cook potatoes until just tender.
Drain water and let potatoes sit, covered, in the pot while you prepare the other ingredients.
Mince garlic, onion and hot peppers.
Mash potatoes.
Heat oil in a large frying pan.
Add the mustard seeds and cover pan until the seeds have stopped popping.
Add turmeric and garlic and stirfry for about 30 seconds.
Add the onion and stirfry until onion is soft and starting to brown.
Add the chilies and cayenne and mix in well.
Add the potatoes and continue to cook mixture, stirring and turning until the flavours are well blended and cooked through.
Remove from heat and allow mixture to cool to room temperature.
Any filling not used the same day can be refrigerated in a covered container for several days.

Yogourt Curry

2011-09-12T11:09:00.003-04:00

A tasty dip for bread or sauce for rice.

Ingredients:

1 tablespoon vegetable oil
1 1/2 teaspoons mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
2 green onions
1 hot pepper (chili or jalapeño)
1 cup yogourt
1/4 cup water (optional)*
cilantro leaves to garnish

Notes:

* If using a thick, Greek-style yogourt, add the water to thin the sauce a little. If you're using a thinner, low-fat yogourt, you may find the water is not necessary.

Directions:

Slice the green onions and mince the hot pepper.
Heat the oil in a small heavy-bottomed frying pan.
Add the mustard seeds and cover pan until they pop.
Add the cumin and turmeric and stir to blend flavours into the oil.
Add the onion and hot pepper and stir fry for a few minutes until softened.

Add the water if using.
Reduce heat to low and stir in the yogourt.
Heat until yogourt is just warmed through. Do not allow it to boil.

Serve over rice or in small bowls topped with cilantro leaves.

Shrimp with Onions

2011-09-12T10:34:00.002-04:00

A quick and flavourful shrimp stirfry.

Ingredients:

1 lb. shrimp, peeled and deveined
2 tablespoons mustard oil
1/2 teaspoon fennel seeds
1/4 teaspoon cumin seeds
1 stick cinnamon
1 garlic
1 inch piece ginger root
1-2 yellow onions
3 hot peppers (chilies or jalapeños)
1/4 cup water

Directions:

Mince garlic, ginger and hot peppers.
Slice onion thinly.
Heat oil in a large wok or frying pan.
Add fennel, cumin and cinnamon and stirfry for a minute or so, until the spices are fragrant.
Add the garlic and ginger and continue to stirfry for another minute.
Add the onions and continue stir frying.
Lower the heat and continue to cook until the onions are soft and just beginning to brown.
Add the hot peppers and stirfry for a further minute.
Add the water and continue cooking until most of the liquid has evaporated.
Add the shrimp and stirfry until shrimp have just changed colour.
Serve immediately, over rice.

Potato White Curry

2011-09-12T10:21:00.003-04:00

A simple, simmered curry with mellow, well-blended flavours. This one comes together quickly.

Ingredients:

1 lb. potatoes
1/2 teaspoon turmeric
1/4 teaspoon fenugreek seeds
3 shallots
2 hot peppers (chilies or jalapeños)
1 1/2 cups water
1/2 cup coconut milk
juice of 1 lime

Directions:

Peel potatoes and cut into 1 inch cubes.
Slice shallots.
Mince hot peppers.
Combine all ingredients except coconut milk and lime juice in a large pot.
Bring curry to a boil.
Reduce heat and simmer until potatoes are just tender (about 15 minutes).
Stir in the coconut milk.
When the curry returns to a boil, remove from heat and stir in the lime juice.
Serve immediately.

Paneer in Tomato Sauce

2011-09-11T22:50:00.005-04:00

You'll need to make the cheese for this recipe several hours ahead of cooking, but it's well worth it.

Ingredients:

8 cups milk
3-4 tablespoons lemon juice
1 1/2 cups crushed tomatoes
1/4 cup raw sesame oil
1 garlic
1 inch piece ginger root
1 yellow onion
1 1/2 cups water
1 hot pepper (chili or jalapeño)
5 green cardamom pods
1/2 teaspoon turmeric
1/2 teaspoon cayenne

Directions:

Place milk in a large pot and heat gently, stirring to prevent scalding, almost to boiling.
Remove from heat and add lemon juice, one tablespoon at a time, stirring well after each addition.
Once the curds start to separate out, stop adding lemon juice and continue to stir for 4-5 minutes.

Line a large sieve with four layers of cheesecloth, then strain the milk mixture through the cheesecloth.
Rinse curds with cold water to wash off the sour taste.

Tie sides of cheesecloth up around the curds to form a bag.
Place bag of curds on a large flat-bottomed plate.
Place a second plate on top of curds and weigh down with a heavy weight. (I use a couple of wood grenades because that's the sort of crazy thing I have lying about in my kitchen.)
Press cheese until it is firm and rubbery (about 4 hours), periodically draining off any liquid which accumulates on the bottom plate.

Remove cheesecloth from paneer and slice cheese into 1 inch cubes.
Mince garlic, ginger and hot pepper.
Dice onion.
Smash cardamom pods.
Pour oil into a small frying pan with deep sides.
Heat over medium-low heat.
Add paneer in a single layer, working in batches if necessary.
Fry until paneer is lightly browned on both sides.
Remove paneer, allowing oil to drain back into the pan, and set aside.
Add garlic and ginger to the pan of hot oil and stirfry for about a minute.
Add onions and stirfry until soft and golden.
Transfer contents of the frying pan to a large saucepan.
Add the tomatoes and water and stir.
Bring to a boil over high heat.
At the hot pepper, cardamom, turmeric and cayenne.
Lower the heat and simmer slowly until sauce has thickened.
Add the paneer and continue to simmer for another 10-15 minutes.
Serve hot over rice.

New Potatoes with Turmeric

2011-09-11T21:52:00.002-04:00

A spicy potato salad. Excellent hot or at room temperature.

Ingredients:

2 lbs. small new potatoes
1/4 cup raw sesame oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1 inch ginger root
3/4 cup water
1 tablespoon ground coriander
1/2 teaspoon cayenne
1/2 packed cup cilantro leaves

Directions:

Wash potatoes.
If potatoes are larger than 1 inch across, halve or quarter them as necessary so each piece is approximately 1 inch in diameter.
Mince the ginger.
Heat the oil in a large wok or frying pan.
Add the cumin, turmeric and ginger and stirfry for 1 minute.
Add the potatoes and stirfry for an additional 2-3 minutes.
Add the water and bring to a vigorous boil.
Cover tightly and cook until potatoes are tender, approximately 10-15 minutes.
Uncover and add the coriander and cayenne. Mix in well.
Add the cilantro and stirfry for additional minute.
Serve hot or at room temperature.

Cauliflower Dum

2011-09-11T21:19:00.003-04:00

This dish is hearty enough to serve as a main entrée with rice. It also works well as a side dish. Because the last 20 minutes of cooking are an untended steaming in the oven, cauliflower dum makes an excellent accompaniment to dishes which require more hands-on finishing touches.

Ingredients:

1 cauliflower
1/4 cup vegetable oil
1 teaspoon cumin seeds
1 garlic
1 inch piece ginger root
1 yellow onion
1 cup diced tomatoes
1 tablespoon freshly ground coriander
1/2 teaspoon garam masala
1/2 teaspoon cayenne
1/2 teaspoon turmeric
2 hot peppers (chilies or jalapeños)
1 cup water

Directions:

Remove cauliflower leaves and tough core.
Cut cauliflower into large florets.
Mince garlic, ginger, onion and hot peppers.
Preheat oven to 350°F.
Heat the oil in a large wok or frying pan.
Add the cauliflower and stirfry until the florets are lightly browned on all sides.
Remove the cauliflower from the pan and set aside.
Add the cumin seeds to the hot pan.
As soon as the seeds start to splutter, add the garlic and ginger stirfry briefly.
Add the onions and continue cooking until they are soft and light brown.
Add the tomatoes, coriander, garam masala, cayenne and turmeric. Stir to blend in.
Continue cooking, stirring frequently, until oil rises to the top.
Add the hot peppers and cook for a further 2 or 3 minutes.
Add the water, mix in well, increase heat and bring to a boil.
Lower heat and simmer, uncovered, for 5 minutes.
Add the cauliflower to the pan and stir until it is well coated in the sauce.
Transfer contents of frying pan to a Dutch oven or large casserole dish with a tight-fitting lid.
Cover and bake in the preheated oven for 20 minutes.
Serve hot.

Spicy Carrots

2011-09-11T20:43:00.002-04:00

This mildly spicy oleete is great with rice and dal.

Ingredients:

2 tablespoons raw sesame oil
1 teaspoon mustard seeds
1 yellow onion
1/4 teaspoon turmeric
1 inch ginger root
2 hot peppers (chilies or jalapeños)
1 1/2 cups coarsely grated carrot
1/2 cup plain yogourt

Directions:

Mince ginger, onion and hot peppers.
Heat the oil in a wok or frying pan.
Add mustard seeds and cover pan until seeds pop.
Add onion and turmeric and stirfry for a couple of minutes.
Add ginger and hot peppers and continue to stirfry until the onion is soft.
Add carrots and continue stir frying until they are soft.
Turn heat to low.
Add the yogourt and mix in well.
Heat until yogourt is just warmed through. Do not allow it to boil.
Serve warm.

Chiayou

2011-09-11T19:46:00.004-04:00

This hearty and warming vegetarian dish features portobello mushrooms in a slightly spicy sauce.

Ingredients:

1/2 lb. portobello mushroom caps
3 tablespoons mustard oil
1/4 teaspoon fenugreek seeds
1 garlic
1 yellow onion
1 inch ginger root
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1/3 cup yogurt
1 cup diced tomatoes

Directions:

Wash and diced mushrooms.
Mince garlic and ginger root.
Thinly slice onion.
Heat the oil in a large wok or frying pan.
Add fenugreek and garlic and stirfry for about 30 seconds.
Add the onion and continue to stirfry until onion is soft and beginning to change colour.
Add mushrooms and continue stir-frying until mushrooms begin to release their liquid.
Add ginger, coriander, cumin, turmeric and cayenne and mix in well.
Add yogourt and blend well.
Simmer gently for 3 minutes.
Add the tomatoes and simmer for an additional 5 minutes.
Serve hot over rice, pasta or noodles.

Vegetable Pakoras

2011-09-11T17:51:00.003-04:00

The quantities listed here make enough pakoras (25-30) to feed a small crowd. For smaller quantities, reduce amounts of all ingredients accordingly. Alternatively, the batter will keep in the refrigerator for several days. You can also fry pakoras in advance, freeze them, and reheat in a toaster oven when ready to eat.

Ingredients:

1 good-sized sweet potato
1 cup carrots
1 yellow onion
1 cup petite peas
1 cup besan
1 teaspoon cumin seed
1 teaspoon ground coriander
1/2 teaspoon turmeric
156 ml can tomato paste
~ 1/2 cup water
1 garlic
1 inch ginger root
peanut oil for deep frying

Directions:

Peel carrots and sweet potato and dice into 1 cm cubes.
Mince onion, garlic and ginger root.
Chop cilantro.
Place carrots and sweet potato in a large pan, cover with water and bring to the boil. Cook until carrots and sweet potato are soft.
Stirfry onion in a bit of oil until soft and translucent.
Mix together besan and dry spices.
Add tomato paste to flour mixture and incorporate well.
Add water to batter, a bit at a time, mixing in well after each addition. Batter should be thick and pasty.
Incorporate minced ginger and garlic into batter.

Mix sweet potatoes, carrots, peas, onions and cilantro together in a large bowl.

Add batter and incorporate well, so all vegetables are coated in batter and the mixture sticks together nicely.

Heat 2 inches of oil in a deep fryer, wok or other deep-sided frying pan.
Shape batter into small balls, approximately 1 to 1 1/2 inches in diameter.
Gently lower balls into hot oil, a few at a time so as not to crowd the pan.

Fry pakoras for 2 to 3 minutes, turning to ensure even browning on all sides.
Remove pakoras from oil with a slotted spoon, allowing excess oil to drain off.

Serve immediately with a mango or tamarind chutney.

Cashew Raisin Akoori

2011-09-11T17:28:00.005-04:00

This Persian-flavoured omelette is a delicious mix of sweet and savory.

Ingredients:

6 eggs
1/4 cup roasted cashews (unsalted)
2 teaspoons raw sesame oil
2 hot peppers (chilies or jalapeños)
1/4 cup golden raisins

Directions:

Coarsely chop cashews.
Mince chilies.
Whisk eggs.
Heat oil in a large frying pan.
Pour whisked eggs into pan.
Sprinkle minced chilies on top of eggs.
Cook for a couple of minutes until underside of omelette begins to set.
Sprinkle on raisins and nuts.
Fold omelette in half, sandwiching the filling inside.
Continue to cook until underside of omelette is lightly browned.
Flip omelette and continue cooking until the omelette is set.
Serve immediately, perhaps accompanied by rice or flatbreads for a more filling dish.

Banana Pakoras

2011-09-11T16:57:00.004-04:00

A delicious deep-fried banana treat.

Ingredients:

1 1/2 cups besan*
1 teaspoon salt
1 teaspoon baking powder
1 cup warm water
peanut oil for deep frying
firm, ripe bananas**

Notes/Substitutions/etc.:

* chickpea flour

** this recipe makes enough batter to coat several bananas, but pakoras are best eaten straight from the pan. Prepare only as many bananas as you will eat in one sitting and refrigerate any remaining batter in a sealed glass jar.

Directions:

Combine the besan, salt and baking powder.
Add the water and mix well until all dry ingredients are incorporated and there are no lumps.

Fill a deep-fryer, wok, or other deep-sided frying pan with 2 inches of peanut oil.
Heat oil to 375°F.
Cut bananas into 2 inch long sections and slice each section lengthwise into thirds.
Dip banana pieces into batter and then transfer into hot oil.
Fry until golden brown on all sides.

Remove pakoras from pan with a slotted spoon or spatula to allow excess oil to drain off.
Serve immediately with yogourt or ice cream.

Chocolate ice cream is not a traditional accompaniment for banana pakoras, but when I pulled these beauties out of the frying pan and remembered I had a tub of Häagen-Dazs chocolate peanut butter ice cream in the freezer, I couldn't resist.

Chicken with Tomato & Spinach

2011-09-11T15:16:00.002-04:00

A festive dish as colourful as it is flavourful.

Ingredients:

3 tablespoons raw sesame oil
1-2 onions
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 garlic
1 inch ginger root
1 lb. chicken breasts
1/2 teaspoon cayenne
1 1/2 pounds tomatoes
1 1/2 packed cups baby spinach
1/2 packed cup cilantro leaves

Directions:

Dice the onions and tomatoes.
Mince the garlic and ginger.
Chop the spinach and cilantro.
Cut chicken into bite sized pieces.
Heat the oil in a wok or other wide heavy pot.
Add the onions and stir fry until tender and lightly browned.
Add the cumin, coriander, turmeric, garlic, and ginger and stir to incorporate well.
Add the chicken and fry until it is browned on all sides.
Add the cayenne and tomatoes and stir fry until the tomatoes release some of their juices.
Simmer, partially covered, for 15 to 20 minutes.
Add the spinach and cilantro and simmer for an additional 5 minutes.

Serve hot over rice or with a flat bread such as Spicy Cumin Rotis.

Spicy Cumin Rotis

2011-09-11T14:04:00.003-04:00

These flavourful rotis are excellent for dipping into curries, dals and other soupy dishes. They're also a great bread for spreads and sandwiches. My father likes them for breakfast with a fried egg sandwiched between. The dough can be made up to a day in advance and fries up quickly.

Ingredients:

1/2 teaspoon cumin seeds
1 cup atta flour*, plus extra for kneading and shaping
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 tablespoon butter or ghee, plus additional for frying
1/2 cup hot water

Notes/Substitutions/etc.:

* If you do not have atta flour, substitute another finely-ground, whole-grain, hard wheat flour. I have also made these breads successfully with a multigrain mix.

Directions:
Dry roast cumin seeds in a small frying pan until just fragrant (about 20 seconds).
Grind toasted cumin seeds with a mortar and pestle or in a coffee or spice grinder.
Mix together the flour, cumin, cayenne and salt.
Melt 1/2 tablespoon butter and incorporate into flour and spice mixture.
Add the hot water and mix well.
Turn dough out onto a lightly floured surface and knead for about 5 minutes. If dough gets too sticky, sprinkle on a little additional flour and keep kneading.
Cover dough tightly and allow to rest for 30 minutes or up to 24 hours.

Lightly dust your hands with flour and divide dough ball into eight equal pieces.
Roll each piece into a ball between your palms.

Flatten each ball into a disk and shape with your hands or a rolling pin into a disk about 3 inches across.

Grease a frying pan with butter or ghee and heat until sizzling.
Lower heat to medium and add breads to pan in a single layer, working in batches if necessary.

Fry for 10 seconds then flip breads to the second side.
Cook the second side for 1 to 2 minutes, until just beginning to brown in spots. Then flip again and cook the first side for a further minute or so until bread is cooked through.

Remove breads from pan and wrap in a cotton cloth to blot excess oil and keep warm while you cook the remaining flatbreads.

Serve warm, spread with your favorite topping, or as a dipping bread to accompany a soupy dish. Or allow to cool to room temperature and use to make sandwiches.

Shrimp White Curry

2011-09-11T13:18:00.005-04:00

A mild shrimp curry which really highlights the flavour of the shrimp. This one comes together quickly if you use canned coconut milk and shrimp which have already been peeled and deveined.

Ingredients:

1 lb shrimp, peeled and deveined
1 garlic
1/2 teaspoon fenugreek seeds
1 cup coconut milk
1 cup water
3 hot peppers (chilies or jalapeños)
3-4 shallots
1 inch ginger root
1/4 teaspoon turmeric
1-2 tomatoes
juice of one half lime

Directions:

Grind fenugreek seeds.
Mince garlic, ginger, shallots and hot peppers.
Diced tomatoes.
Place all ingredients except shrimp and lime juice into a heavy-bottomed pot.
Bring to a boil.
Reduce heat and simmer for 15 minutes until the sauce is slightly reduced and thickened.
Add the shrimp and continue to simmer for another 3 or 4 minutes, just until the shrimp have changed color.
Stir in the lime juice and remove from heat.
Serve hot over rice.

Fresh Cheese Dumplings

2011-09-11T11:53:00.007-04:00

You need to plan ahead a bit to make these sweet cheese dumplings (at least 7 hours), but they're worth it!

Ingredients:

8 cups milk
3-4 tablespoons lemon juice
2 teaspoons all purpose flour
1/4 teaspoon salt
4 cups water
4 cups sugar*
2 tablespoons rose water, light blue agave nectar or other flavouring
extra virgin coconut oil for deep frying

Notes/Substitutions/etc.:

* Don't worry, you won't actually eat this much sugar! It's needed for a syrup bath, but most of the syrup will be left over and can be stored for re-use.

Directions:

Place milk in a large pot and heat gently, stirring to prevent scalding, almost to boiling.
Remove from heat and add lemon juice, one tablespoon at a time, stirring well after each addition.
Once the curds start to separate out, stop adding lemon juice and continue to stir for 4-5 minutes.

Line a large sieve with four layers of cheesecloth, then strain the milk mixture through the cheesecloth.
Rinse curds with cold water to wash off the sour taste.
Allow curds to drain for 4-24 hours.

Once curds are dry and crumbly, scrape them out of the cheesecloth onto a clean, dry work surface.

Knead the curds until they hold together in one smooth mass.
Sprinkle flour and salt onto cheese and knead again for 2-3 minutes to distribute evenly.
Roll the dough into long ropes, cut into sixteen pieces, and roll each piece into a small ball.

Dissolve sugar into water in a large sauce pan.
Bring to a rapid boil, then lower heat to maintain a strong simmer.
Add eight dumplings to the syrup and simmer for 10 minutes.
(Set the remaining eight balls aside, covered, to prevent drying out.)

(Don't disturb the dumplings while they're simmering as this may tear them. Just let them float around the pan as they will.)

Remove syrup pan from heat and add the flavouring agent. The dumplings will have absorbed some of the syrup and expanded.

Allow dumplings to sit in syrup for two hours.

35 minutes before simmered dumplings are ready, add 2 inches of coconut oil to a deep fryer or other deep-sided frying pan.
Heat the oil to 325°F.
One by one, gently add the reserved dumplings to the hot oil.
Using a wooden spoon, gently turn the dumplings so they cook evenly on all sides.

Once the dumplings are golden on all sides (after 2 to 3 minutes) remove them from the oil using a slotted spoon and add them to the syrup bath with the simmered dumplings.

Soak fried dumplings for 30 minutes.

Serve dumplings warm, at room temperature, or chilled.

Cheese Curry

2011-09-11T11:01:00.002-04:00

A hearty cheese curry which comes together quickly.

Ingredients:

4-10 hot peppers (chiles or jalepenos)
1-2 yellow onions
1 1/2 cups water
2 teaspoons vegetable oil
2-4 tomatoes
1 garlic
150 grams chevre

Directions:

Mince chiles and garlic.
Thinly slice onions.
Dice tomatoes.
Bring chiles, onion, water and oil to a boil in a medium-sized pan.
Cover, reduce heat and simmer strongly for 15 minutes.
Add tomatoes and garlic and simmer uncovered for 10 minutes.
Crumble the chevre into the pan and simmer for 3-4 minutes, stirring to incorporate the cheese well.
Remove from heat, cover and let sit for 10 minutes before serving.
Serve over rice, garnished with sprigs of cilantro.

Pesto Zucchini Pancakes

2011-07-28T19:28:00.004-04:00

Ingredients:

3 cups zucchini
2 large eggs, lightly beaten
1/2 cup all purpose flour
1/2 cup pesto
olive oil for frying

Directions:

Grate zucchini using fine cheese grater.
Place zucchini in a collander and allow to drain for one hour.
Mix zucchini, flour, pesto and eggs together until well combined.
Coat bottom of frying pan in oil.
Drop spoonfuls of batter onto hot oil.
Cook until lightly browned (~ 2 minuts per side).
Serve immediately.

Curried Red Lentil Soup

2011-02-13T19:45:00.003-05:00

An easy, hearty soup which can be prepared in under an hour thanks to the quick-cook properties of red lentils.

Ingredients:

2 yellow onions
1 lb carrots
1 garlic
1 heaped tablespoon hot curry paste
2 cups red lentils
1 can (796 ml) no-salt-added stewed tomatoes
1 can (540 ml) chick peas
4 cups herb broth
cilantro
olive oil for frying

Directions:

Peel and slice thinly onions, carrots and garlic.
Add curry paste and stir fry in olive oil until vegetables are soft.
Add remaining ingredients and bring to a boil.
Simmer uncovered for 30 minutes, stirring occasionally.
Enjoy.

Scallop Croquettes

2009-10-13T08:27:00.004-04:00

Ingredients:

1/4 cup butter
1 cup carrot
1 yellow onion
2/3 cup flour
1/2 cup milk
1 oven roasted garlic
1lb scallops
fresh parsley or cilantro
flour, eggs and bread crumbs for coating
olive oil for frying

Directions:

Dice onion.
Chop carrots finely in a food processor.
Melt butter in a frying pan.
Add onion and carrot. Cook until softened and onions are translucent.
Add flour. Cook for one minute.
Add milk, incorporating thoroughly.
Remove from heat. The mixture should be a thick paste at this point.
Purée scallops and garlic in food processor.
Chop herbs.
Fold puréed scallops, garlic and herbs into mixture.
Refrigerate mixture one hour or more.
Shape scallop mixture into small patties.
Coat each patty in flour, then quickly dip it in a beaten egg, then roll in bread crumbs.

Heat oil in a large frying pan.
Cook croquettes until they are browned on both sides and heated through. (Approximately two minutes per side.)
Serve with Lemon Tarragon Cream Sauce.

Lemon Tarragon Cream Sauce

2009-10-09T23:18:00.002-04:00

This delicate yet flavourful sauce is excellent with seafood.

Ingredients:

1 teaspoon butter
2-3 tablespoons fresh tarragon
1 cup whipping cream
1 teaspoon freshly squeezed lemon juice

Directions:

Chop tarragon into small pieces.
Melt butter in a small saucepan.
Add cream and tarragon.
Heat gently, bringing mixture to a boil.
Simmer until sauce is reduced by half. (Approximately 5 minutes.)
Remove from heat and stir in lemon juice.
Serve immediately.

Stilton, Apple and Parsnip Soup

2009-10-09T22:36:00.003-04:00

A hearty winter soup with a delicious medley of flavours.

Ingredients:

2 tablespoons butter
1 garlic
1 bunch leeks
1lb parsnips
3-4 large apples
1/2 cup apple wine
3-4 cups chicken or vegetable stock
1 oven roasted garlic
300g Stilton cheese
2 cups light cream or half & half

Directions:

Melt butter in large pan with lid.
Mince garlic.
Dice leeks (whites and "solid" pale green portion of shoots).

Cook garlic, leeks and butter until leeks are translucent. (Approximately 5 minutes.)
Remove pan from heat and allow to sit, covered, for 5 minutes.
Peel and dice apples and parsnips.

Add apples, parsnips, wine and stock to pan.
Bring to a boil.
Reduce heat and simmer until parsnips are tender. (Approximately 20 minutes.)

Add oven roasted garlic.
Crumble cheese into soup and stir until cheese is melted.
Purée soup in a food processor.
Return mixture to pan.
Add cream.
Heat gently until soup is hot.
Serve immediately.

Side Dishes

2009-07-17T23:49:00.012-04:00

Quinoa Jumble Pot

2009-07-17T23:17:00.004-04:00

Healthy whole grain quinoa adds a nutty flavour to this hearty dish.

Ingredients:

3 cups red and white quinoa grain
4.5 cups water
2 cups sweet corn kernels
3 large tomatoes
2 yellow onions
1 garlic
300 g spicy smoked sausage
olive oil for frying

Directions:

Bring water to a boil in a large pan.
Add quinoa.
Reduce heat and simmer until quinoa has absorbed most of the water.
Slice tomatoes into wedges.
Peel and dice onions and garlic.
Slice sausage.
Stir fry onions and garlic in oil until onion becomes soft and translucent.
Add sausage and cook until browned.
Toss all ingredients together in a large pot and cook over low heat until jumble is heated through and flavours have had a chance to blend.

Minted Cucumber and Tomato Salad

2009-07-17T21:44:00.003-04:00

This is a delicious and refreshing salad, perfect for those summer garden parties.

Ingredients:

1 English cucumber
2 large tomatoes
3 or 4 fresh mint sprigs
1 cup yoghurt
freshly squeezed juice of 1 lime

Directions:

Seed and dice cucumber and tomatoes.
Tear mint leaves into small pieces.
Toss vegetables with mint.
Combine yoghurt with lime juice.
Stir dressing into vegetables.
Allow salad to sit for an hour before serving, to give the flavours time to blend.

Hemp Nut Salad

2009-06-20T00:26:00.003-04:00

Ingredients:

salad greens
tomato
avocado
sun-dried tomato vinaigrette
cottage cheese
cilantro
shelled hemp seeds

Directions:

Line single serve plates or shallow bowls with salad greens.
Arrange tomato and avocado in alternating slices around the circumference of the plate.
Drizzle vinaigrette over top.
Place large spoonful of cottage cheese in the centre of the salad.
Sprinkle cilantro and shelled hemp seeds over top.
Enjoy immediately.

Hot Potato Salad

2009-06-20T00:07:00.003-04:00

Ingredients:

2 lbs small new potatoes
1 jalepeño, stemmed, seeded and finely chopped
1 1/2 inch piece ginger root, peeled and minced
1 garlic, peeled and minced
juice of 3 limes
1 Tbsp. cider vinegar
3 Tbsp. Spicy Island Hot Sauce
1 Tbsp. soy sauce
1 Tbsp. honey
6 Tbsp. extra virgin olive oil
1/2 red onion, thinly sliced
4 oz montery jack cheese with peppers
3 Tbsp. chopped cilantro

Directions:

Drop potatoes into a large pot of boiling water.
Cook for 20-25 minutes, until potatoes are tender (but not falling apart).
Combine jalepeño, ginger, garlic, lime juice, vinegar, hot sauce, soy sauce and honey. Slowly add oil, whisking constantly.
Drain potatoes and transfer them to a large bowl.
Toss warm potatoes with dressing.
Set aside to cool for 20-30 minutes.
Add onion, cheese and cilantro to potato mixture.
Toss and serve.

Chocolate Zucchini Cake

2009-06-19T23:52:00.004-04:00

When I first met my friend Loretta, she did not eat vegetables.

Seriously.

More than a little bit frightened for her health, I took to hiding vegetables in whatever seemingly non-vegetable dishes I could get away with. This recipe was one of my more successful efforts.

Sixteen years later, I'm pleased to report that Loretta's diet is now much improved -- and this cake still tastes great.

Ingredients:

4 oz butter
1/2 cup olive oil
4 oz granulated sugar
8 oz brown sugar
3 eggs, beaten
1/2 cup milk
12 oz all purpose flour
2 tsp baking powder
4 Tbsp cocoa powder
1/2 tsp allspice
1 lb zucchini, peeled and grated
8 oz chocolate chips

Directions:

Cream butter, oil and sugars until light and fluffy.
Beat in eggs and milk.
Sift flour, baking powder, cocoa and allspice together.
Fold flour mixture into wet ingredients.
Stir in grated zucchini.
Butter and flour a large lasagna pan or square cake pan.
Spoon cake batter into the pan and smooth the top.
Sprinkle chocolate chips over top of batter.
Bake at 375°F for 35-45 minutes, until a pick inserted into the centre of the cake comes out clean.
Cut into squares and enjoy warm or cooled.

Chicken Broccoli Lasagna

2009-06-19T23:32:00.003-04:00

Ingredients:

1 lb. broccoli
1 lb. chicken breasts
1 onion
1 garlic
olive oil for frying
2 cups thick tomato sauce
fresh basil, minced
fresh oregano, minced
9 lasagna noodles
300 grams chevre
300 grams mozzarella, grated or thinly sliced
freshly grated parmesan

Directions:

Precook lasagna noodles.
Cut broccoli into small florets and steam until nearly tender.
Peel and mince onion and garlic.
Stir fry onion and garlic in olive oil until soft.
Dice chicken and add to onion and garlic.
Fry until chicken is lightly browned.
Stir minced herbs into tomato sauce.
Spread 1/3 of tomato mixture over bottom of large lasagna pan.
Cover with a layer of noodles.
Spread 1/3 of tomato mixture over the noodles.
Add half the chicken mixture, half the broccoli and half the chevre.
Follow with another layer of noodles topped with the remaining sauce, chicken, broccoli and chevre.
Cover with the third layer of noodles.
Arrange mozzarella over top of the lasagna.
Bake at 350°F for 30-35 minutes until mozzarella is golden brown.
Slice and serve, sprinkling freshly grated parmesan over individual portions.

Sweet Potatoes with Bacon

2009-06-19T23:20:00.002-04:00

Ingredients:

2 lbs. sweet potatoes
juice of 1 lemon
1 Tbsp. flour
cayenne pepper
olive oil for frying
1 onion
4 oz. lean bacon
2 oz. fresh bread crumbs

Directions:

Peel and cube sweet potato.
Bring a pan of water to the boil.
Add lemon juice and sweet potato.
Simmer for 8-10 minutes. Sweet potato should be cooked but not too soft.
Mix flour and cayenne together.
Drain sweet potatoes and toss with cayenne/flour mixture.
Fry onion until soft.
Add bacon and cook over low heat for 6-8 minutes.
Add bread crumbs and sweet potatoes and fry for 5-6 minutes until potatoes are browned on both sides.
Remove from heat and serve immediately.

Celery Cheese Bake

2009-06-19T23:11:00.003-04:00

Ingredients:

1 ounce butter
1 head of celery, thinly sliced
3 ounces chevre, crumbled
3 ounces Lancashire cheese, crumbled
4 tablespoons light cream
freshly ground black pepper

Directions:

Melt butter in a heavy-bottomed pan.
Fry celery in hot butter for 2-3 minutes, stirring frequently.
Add 3-4 tablespoons of water to the pan.
Cover pan and simmer celery over low heat for 5-6 minutes until celery is tender and water has evaporated.
Remove pan from heat and stir in cheeses and cream.
Season with pepper.
Transfer mixture to a shallow, buttered casserole dish.
Cover dish and bake at 350°F for 10-12 minutes.
Serve immediately.

Tabouleh

2009-06-19T23:00:00.003-04:00

Ingredients:

1 cup bulghur wheat
2 tomatoes, diced.
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/4 cucumber, diced
1 onion, minced
minced fresh parsley and mint leaves
2 Tbsp. chopped kalamata olives
juice of one lemon
2 Tbsp. olive oil

Directions:

Place wheat in a bowl and cover with water.
Set aside until water is absorbed (approximately 20 minutes).
Combine all ingredients and mix well.
Chill salad two hours before serving.

Chocolate Hazelnut Brioche Pudding

2009-06-19T22:48:00.002-04:00

Yes, even bread pudding is better with chocolate!

Ingredients:

1/2 cup milk
1/4 + 1/3 cup whipping cream
3 oz. chocolate, finely chopped
2 eggs
1 Tbsp sugar
2 slices brioche or egg bread, cubed
2 Tbsp chopped roasted hazelnuts or almonds

Directions:

Butter four ramekins.
Bring milk and 1/4 cup cream to a boil.
Remove from heat and stir in 1 oz. chocolate until chocolate is melted.
Whisk eggs and sugar together.
Add chocolate mixture to egg mixture, a few spoonfuls at a time, mixing well after each addition.
Place bread and nuts in ramekins.
Pour chocolate mixture over bread.
Let sit for ten minutes.
Bake in a water bath at 350°F for 25-30 minutes.
Bring 1/3 cup whipping cream to a boil.
Stir in two oz. chocolate until chocolate is melted.
Pour sauce over pudding.
Serve immediately.

Eggplant Parmigiana

2009-06-19T22:35:00.003-04:00

Ingredients:

2 lbs aubergine, peeled
1 garlic, minced
3 lbs ripe plum tomatoes, diced
1/2 cup cream cheese, diced
3 tablespoons butter
freshly grated parmesan
olive oil for frying
ground black pepper
fresh basil
1/2 cup flour
1 egg, separated
1/8 cup dry wine
1/8 cup water
grated lemon peel
nutmeg

Directions:

Beat together flour, egg yolk, water and wine until a smooth paste is formed.
Let paste stand for two hours.
Whip egg white until stiff.
Fold egg white, lemon peel and nutmeg into batter mixture.
Sauté garlic in oil until golden.
Add tomatoes, basil and pepper.
Simmer tomato mixture for thirty minutes, stirring occasionally.
Slice aubergines into 1/3 inch thick slices.
Dip aubergine slices in batter and fry in oil until golden on both sides.
Line a large casserole dish or lasagna pan with tomato mixture.
Layer dish with aubergine, tomato mixture and cream cheese.
Sprinkle parmesan over top and dot with butter.
Bake at 350°F for thirty minutes.

Spicy Island Hot Sauce

2009-06-19T22:23:00.003-04:00

Ingredients:

1 papaya
1 mango
1 yellow onion
1 garlic
4 habañero peppers
1 inch fresh ginger root
1/3 cup dark rum
1/3 cup lime juice
2 1/2 teaspoons honey
cardamom
anise
cloves
tumeric
nutmeg
cinnamon
black pepper

Directions:

Peel, seed and chop papaya.
Peel, pit and chop mango.
Peel and chop onion and ginger.
Peel garlic.
Stem, seed and chop peppers.
Purée all ingredients in a food processor until smooth.
Transfer mixture to a sauce pan and bring to a boil.
Simmer for ten minutes.
Remove from heat and allow to cool.
Bottle in a glass jar and refrigerate.

Curried Pasta Salad

2009-06-19T22:12:00.004-04:00

Ingredients:

1 tablespoon tomato/tamarind based curry paste (such as Patak's hot)
2 tablespoons olive oil
1 1/2 cups vegetable stock
1 cup raisins
340 grams dry pasta shells or rotini
1/2 red pepper
1/2 green pepper
1/2 red onion
1/2 cup fresh parsley
1/2 cup pine nuts

Directions:

Cook pasta, drain, and set aside to cool.
Combine curry paste, olive oil, stock and raisins in a saucepan.
Bring dressing to a boil, simmer for five minutes, then remove from heat and allow to cool.
Slice peppers and onion thinly.
Chop parsley.
Toss pasta with dressing.
Mix in vegetables, parsley and nuts.
Serve chilled.

Honey Lemon Vinaigrette

2009-06-19T21:05:00.002-04:00

Okay. This isn't technically a vinaigrette. (It contains no oil or vinegar!) But it tastes good.

Ingredients:

freshly squeezed lemon juice
liquid honey

Directions:

Pour equal parts lemon juice and honey into a glass jar with a tightly fitting lid (or a similar, non-reactive vessel which can be used as a shaker).
Seal lid onto jar/shaker and shake vigorously.
Use immediately, drizzled over your favourite salad, or refrigerate until needed.

Orange Coconut Mango Cheesecake

2009-06-19T19:44:00.006-04:00

This delightful flavour combination isn't just for your breakfast juice anymore.

Ingredients:

5 eggs
1 + 1/2 cups + 2 Tbsp. sugar
pinch of salt
1 teaspoon coconut rum
1 coconut
2 lbs. cream cheese
2 Tbsp. corn starch
1 cup sour cream
2 mangoes
1 orange
1/2 cup whipping cream

Directions:

To make the base:

Drill coconut and drain water.
Bake coconut at 350°F for 20 minutes.
Break coconut open and remove flesh.
Peel brown skin from coconut flesh.
Finely grate coconut flesh.
Whisk 2 eggs.
Stir in 1/2 cup sugar, salt and rum.
Fold in grated coconut.
Press onto bottom of buttered springform pan.
Bake at 350°F for 20-30 minutes.

To make the filling:

Peel mangoes and slice flesh into chunks.
Purée mango flesh in blender or food processor.
Zest and juice orange.
Beat the cream cheese until soft.
Add 1 cup sugar and corn starch and beat until smooth.
Add the eggs, one at a time, mixing well after each addition.
Beat in sour cream, mango and all but 2 tablespoons of the orange juice.
Pour filling over crust and bake at 350 F for 75 minutes (or until set).
Allow to cool completely (8 hours) before garnishing.

To garnish:

Whip cream with 2 tablespoons orange juice and 2 tablespoons sugar.
Spread cream over top of cooled cheesecake.
Garnish with orange zest.

Roasted Red Pepper & Tomato Soup

2008-11-28T18:58:00.002-05:00

Ingredients:

3 red bell peppers
4 - 5 large tomatoes
6 jalepeño peppers
1 yellow onion
olive oil
2 heads oven roasted garlic
1 sweet potato
fresh basil
3 cups herb broth

Garnish:

seasoned croutons
feta cheese
fresh basil

Directions:

Remove stem and seeds from peppers.
Remove stem from tomatoes.
Peel onion.
Cut peppers, tomatoes and onion into large chunks.
Coat large baking pan with olive oil.
Add peppers, tomatoes and onion. Toss to coat with oil.
Roast in oven at 350°F for 1 hour.
Peel and cube sweet potato.
Boil until soft.
Strain off water.
Purée peppers, tomatoes, onion, garlic, sweet potato, basil and juices from roasted vegetables in food processor.
Add broth.
Bring to a boil, then reduce heat and simmer 30 minutes to allow flavours to blend well.
Serve topped with seasoned croutons, crumbled feta cheese and fresh basil.

Chocolate and Orange Scones

2008-10-19T15:20:00.003-04:00

This recipe was inspired by my friend Rob.

To understand the significance of this, you need to know that Rob is not a cook.
When Rob invites me over for dinner, it is to eat food which his wife, Sumaya (an excellent cook), has prepared.
Even when Sumaya is out of town, dinner at Rob and Sumaya's means enjoying food which Sumaya has prepared in advance and left for Rob to reheat.
Rob, however, does know his scones.

Being a good British child, I have been eating scones for most of my life.
Those scones, however, were always laced with that staple of British baking: raisins.
Chocolate was something one occasionally ate a solid piece of. If we were lucky, we might be given half of a Cadbury's Flake bar stuck in a bowl of vanilla ice cream.

Now, don't get me wrong. I like raisins just fine. But I like chocolate a whole lot more -- and since learning to cook myself have been working hard to make up for the lack of appreciation for the versatility of chocolate evident in the food of my youth.

I have developed a number of chocolate recipes over the years, as the pages of the Polyphagous Dragon will attest, but it was Rob who introduced me to chocolate scones.

Rob's scones are sinfully delicious. He shapes a batch into one large scone, which then needs to be sliced into wedges with a knife. I find it far too easy to eat far too much of Rob's giant scone, however, so I shaped mine into small, individual rounds.

It was still far too easy to eat far too many!

The moral to this story is: shape your scones however you like -- and figure out some external method for balancing the caloric consumption.

The more important moral is: Be careful not to overlook a potential source of culinary inspiration. Sometimes the best ideas come from the most unlikely of sources.

Thanks Rob!

Ingredients:

8 oz. all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 oz. unsalted butter
zest of one large orange
shaved chocolate
5 fl. oz. milk

Directions:

Mix flour, salt and baking powder together.
Incorporate butter with a fork until mixture is crumbly.
Add orange zest and chocolate. Mix well.
Add just enough milk to hold dough together, forming dough into a ball with your hands.
Shape scones as desired.
Place scones onto greased baking sheet.
Brush tops of scones with milk.
Bake for 7-10 minutes at 425°F.

These are best enjoyed still warm from the oven, but can be cooled on a wire rack and stored in an airtight container at room temperature for a day or two. (If they last that long!)

Coconut Cream Pie

2008-10-13T17:42:00.003-04:00

This is the real deal.

Ingredients:

2 coconuts
1 cup graham crumbs
1/2 cup melted butter
1 inch piece ginger root
approximately 1 cup hot water
4 egg yolks
6 tablespoons granulated sugar
2 tablespoons corn starch
3 tablespoons coconut rum
1 cup whipping cream

Directions:

Drill through the eyes of the coconuts with a 1/4 inch drill bit.
Drain water from coconuts, sieve and reserve.
Bake coconuts at 400°F for 15 minutes.
Smash coconuts open with a hammer.
Pry flesh away from the shell.
Peel brown skin off coconut flesh.
Finely grate half of one coconut.
Peel and grate ginger root.
Mix graham crumbs, melted butter, ginger root and finely grated coconut together.
Press graham crumb mixture onto the bottom and sides of a buttered pie plate.
Bake at 350°F for 10 minutes.
Chill crust in refrigerator.
Chop flesh of one coconut into small chunks.
Pour water from coconuts into a blender with enough additional hot water to make 1.5 cups total volume.
Add coconut chunks to blender and purée.
Allow puréed coconut mixture to stand for 15 minutes.
Press coconut mixture through a fine sieve to extract milk.
Whisk egg yolks and 4 tablespoons sugar together until sugar is dissolved.
Add corn starch and 1 tablespoon coconut rum, mixing until smooth.
Bring coconut milk to a boil.
Add hot milk to corn starch mixture, stirring constantly until smooth.
Return mixture to pan and continue to heat until custard has thickened.
Pour custard layer over base and chill until set.
Whip the cream with 2 tablespoons sugar and 2 tablespoons rum until stiff peaks form.
Spoon cream over top of pie.
Coarsely grate remaining half coconut.
Sprinkle coarsely grated coconut over pie.
Serve chilled.

Saffron Mussel Soup

2008-10-13T17:22:00.002-04:00

Ingredients:

2 lbs live mussels
3/4 cup dry wine
1/4 cup butter
1 yellow onion
6 small leeks
1 lb potatoes
3 cups fish or vegetable stock
1/2 teaspoon saffron
parsley to garnish

Directions:

Scrub and rinse mussels.
Steam mussels in wine in a covered pan until mussels open. (Approximately 5 minutes on high heat.)
Remove mussels from liquid, discarding any which failed to open.
Set aside both mussels and liquid.
Peel onion and potatoes.
Wash leeks thoroughly.
Dice onion, leeks and potatoes.
Fry vegetables in butter for five minutes.
Add stock and reserved wine/mussel juice and bring to a boil.
Reduce heat.
Add saffron.
Cover and simmer for 25 minutes.
Purée soup in a blender or food processor.
Set aside some mussels in half shells -- one to garnish each bowl.
Discard shells from remaining mussels.
Divide mussels amongst soup bowls.
Ladle puréed soup over mussels.
Garnish each bowl with a mussel in half shell and a sprig of parsley.
Serve immediately.

Roasted Parsnip Soup

2008-10-13T17:08:00.003-04:00

A delicious "creamy" soup -- without the cream! This soup is lactose-free and vegan-friendly.

Ingredients:

1 lb. parsnips
1 firm pear
1 large potato
1 yellow onion
1 garlic
1 yellow pepper
2 tablespoons olive oil
4-5 cups vegetable stock
1 tsp ground thyme

Directions:

Peel parsnips, pear, potato, onion & garlic.
Core pear.
Seed pepper.
Cut vegetables into large chunks.
Toss vegetables with oil in a large, shallow casserole dish (such as a lasagna pan).

Roast at 400°F for 40 minutes, turning vegetables over in pan after first ten minutes to ensure they are fully coated in oil. Vegetables should be soft and lightly browned when done.
Heat stock in a large pot.
Add roasted vegetables.
Simmer for 15 minutes.
Purée soup in a blender or food processor.
Return to pan.
Add thyme and more liquid if desired.
Simmer for a further 15 minutes to allow flavours to blend.
Ladle into soup bowls and serve warm.

Fried Plantain Platter

2008-10-13T16:43:00.003-04:00

A delicious and simple appetizer.
This is a great prelude to my jambalya.

Ingredients:

2 green plantains
1 yellow plantain
1 yellow onion, thinly sliced
1 garlic, minced
cayenne pepper
olive oil for frying

Directions:

Slice one green plantain into wafer thin rounds and fry until golden.
Coarsely grate the second green plantain and stir fry with sliced onion until golden.
Cut yellow plantain into 1/2 inch cubes and sprinkle with cayenne pepper. Fry with minced garlic until brown.
Arrange three styles of fried plantain on a serving platter and serve immediately.

Devilled Eggs

2008-10-13T16:34:00.002-04:00

Devilled eggs in true, flavourful, Polyphagous Dragon style.
These ain't no church-lady devilled eggs!

Ingredients:

5 large eggs, hardboiled, cooled & peeled
2 tablespoons mayonnaise
1 teaspoon dry mustard powder
4 teaspoons HOT Caribbean style sauce (such as "Jamaica Hell Fire" or "Susie's Calypso")
1 teaspoon hot curry powder
1 tablespoon minced fresh basil

Directions:

Cut eggs in half lengthwise and scoop out the yolks.
Mash yolks with a fork and mix with mayo, hot sauce, basil and spices.
Spoon (or pipe from a bag) yolk mixture back into wells in egg whites.
Serve chilled. (Just not at your church luncheon -- unless the attendees have been suitably warned!)

Belgian Waffles

2008-10-13T16:13:00.004-04:00

These are decadent. Seriously decadent. I don't make them too often because eating them makes my head spin, but they sure do taste good!

Ingredients:

6 oz. butter, melted
additional butter for greasing waffle iron
4 eggs
6 oz. sugar
12 oz. all purpose flour
12 fl. oz. milk
semi-sweet chocolate chips
fresh raspberries
dark chocolate ice cream
white chocolate ice cream
chocolate raspberry cream liquer

Directions:

Beat eggs, sugar and melted butter together.
Sift flour with baking powder.
Add flour to egg mixture, alternately with milk, until all flour and milk has been incorporated.
Spoon batter (in batches) onto hot, greased waffle iron.
Close iron and cook until waffles are golden.
Place one hot waffle on a serving plate.
Sprinkle chocolate chips into the valleys of the waffle.
Cover with a second hot waffle until chocolate is melted (approximately 30 seconds).
Remove second waffle and top each chocolate-filled valley in the bottom waffle with one large fresh raspberry.
Replace top waffle.
Cut two one-inch thick slices of dark chocolate ice cream and two one-inch thick slices of white chocolate ice cream. Each slice should be 1/4 the size of your waffle.
Arrange ice cream slices in a checkerboard fashion on top of the second waffle.
Top with additional raspberries and a generous portion of liqueur.
Share these waffles with many friends!

Shortbread Cookies

2008-10-13T15:45:00.002-04:00

Shortbread is simple to make and wonderfully versatile. Try some of the additions suggested in this recipe for a delicious variety of flavours.

Basic Ingredients:

1 cup unsalted butter, softened to room temperature
1/3 cup granulated sugar
1 3/4 cups all purpose flour
1/4 cup corn starch

Additional Ingredients (choose one combination):

orange zest & finely grated dark chocolate
lemon zest & minced candied ginger
ground pecans & finely grated dark chocolate
peppermint oil & crushed candy canes

Directions:

Cream butter and sugar together until light and fluffy.
Stir in flour and corn starch until incorporated fully.
Stir in additional ingredients, if using.
Roll out dough to 1/4 inch thick sheet.
Cut into rounds or shapes with cookie cutters.
Arrange cookies on cookie sheets lined with waxed paper.
Bake at 350°F for 15 minutes.
Allow cookies to cool on baking sheets for five minutes.
Then transfer to wire racks to cool completely.
Store cooled cookies in airtight containers at room temperature.

Fruit Scones

2008-10-13T14:37:00.002-04:00

A classic British recipe for scones. When I was a child, my mother made these with sultanas and currents. They are equally good with fresh cranberries and/or apple. Try them topped with raspberry jam and fresh whipped cream!

Ingredients:

8 oz. all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 oz. unsalted butter
4 oz. fruit such as sultanas, currants, fresh cranberries or chopped apple
5 fl. oz. milk

Directions:

Mix flour, salt and baking powder together.
Incorporate butter with a fork until mixture is crumbly.
Add fruit. Mix well.
Add just enough milk to hold dough together, forming dough into a ball with your hands.
Roll dough out into a one inch thick sheet.
Cut into rounds with cookie cutter.
Place scones onto greased baking sheet.
Brush tops of scones with milk.
Bake for 7-10 minutes at 425°F.

These are best enjoyed still warm from the oven, but can be cooled on a wire rack and stored in an airtight container at room temperature for a day or two.

Double Chocolate Chip Cookies

2008-10-13T14:25:00.003-04:00

A classic chocolate cookie batter which produces a delicious, moist cookie. Great for creating cookies with your favourite flavoured chocolate chips, and/or nuts.

Ingredients:

1/2 cup butter, softened to room temperature
1 cup brown sugar
1 egg
5 oz semi-sweet chocolate, melted
1/4 cup sour cream
1 2/3 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
white, raspberry or mint chocolate chips

Directions:

Cream together butter and sugar.
Beat in eggs until mixture is light and fluffy.
Mix in melted chocolate and sour cream.
Sift baking powder, soda and salt into flour.
Fold flour mixture into egg mixture until well blended.
Stir in chips and/or other goodies as desired.
Refrigerate batter for 30 minutes.
Drop spoonfuls of chilled batter onto a greased (or non-stick) cookie sheet, allowing space between each spoonful for batter to spread as it cooks.
Bake for 10-12 minutes at 375°F.

These cookies are delicious hot out of the oven.
If you have any leftovers, allow them to cool at room temperature on cookie sheets or wire racks. Then store at room temperature in airtight tins.

"Everything" Cookies

2008-10-13T14:15:00.003-04:00

This is a great cookie dough for chocolate chip cookies or your favourite variation thereof. I like to mix different flavours of chips, with some shredded coconut as described in this recipe.

Ingredients:

1 cup unsalted butter, softened to room temperature
1 cup brown sugar
2 eggs
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
semi-sweet chocolate chips
peanut butter chips
white chocolate chips
shredded coconut

Directions:

Cream butter and sugar together.
Beat in eggs until mixture is light and fluffy.
Sift baking soda and salt into flour.
Fold flour mixture into egg mixture until well blended.
Stir in chips, coconut and/or other goodies as desired.
Drop spoonfuls of batter onto a greased (or non-stick) cookie sheet, allowing space between each spoonful for batter to spread as it cooks.
Bake for 10-12 minutes at 375°F.

These cookies are delicious hot out of the oven.
If you have any leftovers, allow them to cool at room temperature on cookie sheets or wire racks. Then store at room temperature in airtight tins.

Basic Brownies

2008-10-13T14:07:00.004-04:00

These brownies are delicious by themselves and also work great as a starting point for one of many wonderful brownie variations.

Ingredients:

8 oz. unsweetened chocolate, melted
1 1/2 cups unsalted butter, melted
6 eggs
3 cups granulated sugar
1 1/2 cups all purpose or cake & pastry flour

Directions:

Beat eggs until lemon coloured.
Add sugar. Beat until thickened.
Stir in melted chocolate and butter.
Fold in flour and incorporate fully.
Transfer batter to a greased and floured cake pan.
Bake at 350°F for 35-40 minutes.

Chocolate Orange Cranberry Cheesecake

2008-10-13T13:08:00.004-04:00

This is a variation on my Chocolate Raspberry Cheesecake and a favourite flavour combination for the Yule season.

Ingredients:

1 1/3 cups Oreo cookie crumbs
1/3 cup melted butter
2 lbs. cream cheese
2 Tbsp. corn starch
2 cups granulated sugar
3 eggs
1 cup sour cream
zest of one large orange
3 oz. orange liquer such as Cointreau
8 oz. fine bittersweet chocolate, melted
3 cups fresh cranberries
1 cup water

Directions:

To make the crust:

Combine the cookie crumbs with the melted butter.
Press onto the bottom of a greased 9 or 10 inch round springform pan.
Bake for 8 minutes at 350 F.

To make the filling:

Beat the cream cheese until soft.
Add 1 cup sugar and corn starch and beat until smooth.
Add the eggs, one at a time, mixing well after each addition.
Beat in sour cream, orange zest and liquer, then melted chocolate.
Pour filling over crust and bake at 350 F for 75 minutes (or until set).
Allow to cool completely (8 hours) before garnishing.

To garnish:

Heat water and 1 cup sugar in a saucepan until sugar dissolves.
Add cranberries and bring to a boil.
Continue boiling gently until cranberries pop (approximately 5 minutes).
Remove cranberry sauce from heat and allow to cool but not set.
Spread cooled cranberry sauce evenly over top of chilled cake.
Refrigerate until sauce is set.

To serve:

Carefully remove cheesecake from springform pan and place on serving platter.
Enjoy with many friends!

Chocolate Rollups

2008-10-13T12:17:00.002-04:00

Here's another quick treat. It's a variation on my Cinnamon Rollups idea -- because everything's better with chocolate!

My friend Pam gave me a massive tin of fair trade genuine Belgian chocolate hot chocolate. But this is no flavoured cocoa powder with weird additives. This is the real deal. Shaved Belgian chocolate.

I'm not a milk drinker, and couldn't bring myself to simply melt the stuff into hot water, so I'm having fun with all of the baked goods one can easily whip up with a ready supply of shaved gourmet chocolate. This one is quick and simple, and so good I'm tempted to forget the whole "leftover pastry scraps" idea and whip up a fresh batch of dough for this recipe alone!

Ingredients:

leftover pastry dough
fine, shaved chocolate

Directions:

Roll out pastry dough into a thin sheet.
Sprinkle shaved chocolate nice and thickly over the dough.
Roll pastry up into a tight roll.
Bake at 450°F for 12 minutes.
Enjoy hot out of the oven.

Shrimp Fresh Rolls

2008-07-06T22:47:00.003-04:00

These are a wonderful alternative to egg rolls or spring rolls -- loads of flavour without the deep frying.

Ingredients:

rice paper
bean vermicelli
cooked, peeled shrimp
spring onions, cut into thin strips
julienned carrots
fresh mint leaves

Directions:

Soak vermicelli in boiling water for a few minutes to soften.
Strain vermicelli.
Soak one sheet of rice paper in boiling water until soft.
Remove from water and place flat on a work surface.
Place a thin line of vermicelli across the centre of the rice paper.
Top with onions, carrots, mint and shrimp.

Tuck in the side edges and roll up.
Repeat with additional sheets of rice paper.
Serve immediately with a spicy peanut sauce.

Crab & Avocado Salad

2008-07-06T22:38:00.002-04:00

This salad is super simple to make and a wonderful appetizer for any seafood dish.

Ingredients:

cooked crab meat*
avocado
lime juice

Substitutions:

Crab flavoured pollack works too, if you cannot get the real thing or have guests with allergies to shellfish.

Directions:

Peel and pit avocado.
Cut into small cubes.
Sprinkle lime juice over avocado.
Flake crab meat.
Mix crab and avocado together.
Serve immediately in small bowls.

Cinnamon Rollups

2008-07-06T22:25:00.002-04:00

This is a quick little treat I designed for using up extra scraps of pastry.

Ingredients:

leftover pastry dough
ground cinnamon
sugar

Directions:

Roll out pastry dough into thin sheet.
Mix equal quantities of sugar and cinnamon together.
Spread cinnamon sugar mixture over the pastry.

Roll pastry up into a tight roll.

Bake at 450°F for 12 minutes.
Enjoy hot out of the oven.

Cherry Pie

2008-07-06T22:03:00.002-04:00

Yes, the dragon can bake a cherry pie!

Ingredients:

shortcrust or whole wheat pastry
4 cups pitted cherries
1/2 cup water
1/4 cup sugar
2 tablespoons corn starch
1/4 cup lime juice

Directions:

Dissolve sugar into water in a large saucepan.
Add cherries.
Bring to a boil.
Cover and simmer for five minutes.
Strain off 1/4 cup juice into a small bowl.
Add cornstarch to juice, stirring until well blended.
Pour cornstarch/juice mixture back over cherries.
Add lime juice.
Return to heat and cook until juice has thickened. (1 - 2 minutes)

Roll pastry out into two disks of appropriate size to line and cover your pie plate.
Grease and flour pie plate.
Line with larger circle of pastry, trimming off any excess.
Fill with cherry mixture.
Top with second pastry disk.
Pinch edges of the pastry together.
Pierce centre with a knife or fork to allow steam to escape.
Bake at 450°F for 30 minutes.

Enjoy hot out of the oven or cooled to room temperature.

Shortcrust Pastry

2008-07-06T21:46:00.002-04:00

Rolled thinly, these quantities will make one covered 9 inch pie.
For a thicker pastry, make a double batch for a covered pie or one batch for a pie base only.

Ingredients:

8 oz flour
4 oz butter
1/4 tsp salt
cold water to mix

Directions:

Crumble butter into flour using a fork or potato masher.

Add cold water, a few teaspoons at a time.
Mix water in immediately, using hands to incorporate the final bits of flour.
Pastry should be just wet enough to hold together in a ball.

Turn dough out onto a floured surface.
Roll out to desired shape and size.
Grease and flour pie plate.
Line pie plate with pastry.

For pies with unbaked fillings:

Line pastry with tin foil and fill with dried beans or other baking beads.
Bake blind 25 minutes at 450°F.
Fill as desired.
Bake as per recipe for filling.

For pies with baked fillings:

Partial baking blind may be required.
See individual recipes for instructions.

Almond, Snow Pea & Sweet Pepper Noodle Salad

2008-06-22T18:01:00.004-04:00

Ingredients:

8 oz rice stick noodles
1/4 cup Hoisin sauce
1 garlic
1 cup snow peas
100 g shelled almonds
1 orange bell pepper
cilantro
olive oil for frying

Directions:

Soak noodles in boiling water for 5-7 minutes.
Strain noodles. Toss with Hoisin sauce.
Mince garlic and stir fry in oil 1-2 minutes.
Slice peas on the diagonal.
Add peas to pan with garlic and stir fry 1-2 minutes.
Add almonds. Continue stir-frying another minute.
Slice pepper thinly & cut slices into thirds.
Add pepper to stir fry. Cook one minute longer.
Toss vegetable/almond mixture with noodles.
Garnish with cilantro.
Serve at room temperature.

Sesame Ginger Chicken Stir Fry

2008-06-21T19:09:00.007-04:00

Sesame and ginger compliment one another perfectly in this simple chicken stir fry.

Ingredients:

2 lbs fresh or 1 lb dry rice noodles*
1 garlic, minced
2 inches ginger root, minced
1 lb chicken breasts, cut into strips
2 tablespoons corn starch
1 bok choy, shredded
2 tablespoons soya sauce
2 teaspoons sesame oil
1/4 cup sweet chili pepper sauce**
cilantro
3 tablespoons sesame seeds
olive oil for frying
sliced spring onions for garnish

Notes:

* I use fresh udon noodles when I can get them. If not available, a dry rice stick noodle is an acceptable substitute.

** Amount of chili pepper sauce can be adjusted depending on the heat level of your sauce and your personal taste. I use President's Choice "Memories of Thailand" Fiery Chili Pepper Sauce in my dish.

Directions:

If using dry noodles, place them in a large bowl and cover with boiling water. (Fresh noodles do not require pre-soaking.)
Allow noodles to soak 5-7 minutes (or as directed on package for preparing noodles for stir fry).
Drain noodles and set aside.
Heat olive oil in large skillet or wok.
Add garlic and ginger and stir fry 1-2 minutes.
Coat chicken strips in corn starch.
Add chicken to pan and fry until heated through (5-6 minutes).
Add shredded bok choy and continue stir frying, 1-2 minutes until cabbage has wilted.
Add soya, sesame oil, chili pepper sauce, cilantro and 2 tablespoons sesame seeds and mix well.
Stir in noodles and heat through.
Serve immediately, garnished with spring onions and reserved sesame seeds.

Gazpacho

2008-06-17T16:25:00.004-04:00

This cold tomato soup is the perfect dish for a hot summer day. Full of flavour and fresh-from-the-garden goodness.

Ingredients:

5 large tomatoes
1 red bell pepper
1 green bell pepper
1 red onion
1 garlic
cilantro
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
hot sauce such as Susie's Calypso
2 cups cold vegetable stock
seasoned croutons for garnish

Directions:

Dice tomatoes, peppers and onion.
Mince garlic and cilantro, reserving some cilantro leaves whole for garnish.
Toss vegetables and minced cilantro together.
Pour oil and vinegar over vegetables and mix well.
Fire it up as desired with hot sauce.
Mix in cold vegetable stock.
Cover and refrigerate 2 hours to allow flavours to blend.
Serve cold, garnished with croutons and whole cilantro leaves.

Lemon Pepper Vodka Ice

2008-06-16T19:51:00.002-04:00

Finally: a popsicle for grown-ups! Delightfully refreshing and not too sweet, enjoy this cool treat to take the edge off summer's heat.

Ingredients:

freshly squeezed juice of one lemon
1 shot vodka
13 twists freshly ground black pepper
2 cups ice water
1 tablespoon sugar

Directions:

Combine all ingredients and mix well.
Pour into popsicle moulds or other suitable freezable containers.
Chill until frozen.
Enjoy Lemon Pepper Vodka Ice frozen solid on a popsicle stick or thaw to a slush and eat with a spoon.

Gourmet Cheese, Tomato & Carmelized Onion Panini

2008-06-06T11:13:00.003-04:00

Cheese & tomato sandwiches, grilled cheese, and cheese & onion just about anything are traditional common grub in my native land. In the best tradition of my adopted country; however, I've combined these flavours with some local specialties and a cooking technique from yet a third country (the Italian pressed & grilled sandwich or "panino") to create this delicious sandwich. Simple food with gourmet taste.

Ingredients:

hearty whole grain, multi-grain bread
onion, thinly sliced
tomato, sliced
chèvre
aged Canadian cheddar, sliced
extra virgin olive oil
olive oil for frying

Notes:

Panini are traditionally made in a ridged sandwich press which toasts both slices of bread while heating the sandwich through and fusing the fillings together. The ridges give the panino its characteristic stripes. If you don't have such a press; however, you can still enjoy this delicious sandwich by cooking it in a skillet and pressing down the top of the sandwich with a second heavy skillet or other weight, then flipping the sandwich halfway through the cooking time to toast the opposite side of the bread. You won't have the stripes using this second method, but you'll still get all of the flavour!

Directions:

Stir fry onion in olive oil over medium heat until onions are caramelized (soft and caramel in colour).
Spread chèvre on one side of each slice of bread.
Place tomato slices on one slice of bread for each sandwhich.
Top tomato with slices of Canadian cheddar. (I've had great results making this sandwich with Balderson's 2 Year Old Royal Canadian Cheddar.)
Spread carmelized onions over top of cheddar.

Top sandwiches with second slice of bread (cheese side inside).
Brush outside of sandwiches lightly with extra virgin olive oil.
Cook in a hot sandwich press or skillet with top weight until both sides of the sandwhich are toasted and the cheeses have melted, fusing the fillings together.
Enjoy hot off the grill.

Mango Citrus Salad

2008-06-06T10:55:00.002-04:00

A delightful and refreshing summer salad. Enjoy it with a tall cool glass of Mint Lemondade.

Ingredients:

mixed salad greens
spring onions, sliced
fresh mint leaves, torn into small pieces
fresh cilantro leaves, torn into small pieces
chives, chopped
grapefruit, peeled, seeded and divided into segments
mango, peeled and sliced
freshly squeezed lemon juice
liquid honey

Directions:

Line plates or bowls with mixed greens.
Sprinkle onions, mint, cilantro and chives over the greens.
Arrange grapefruit segments and mango slices on top.
Pour lemon juice and honey into a glass jar with a tightly fitting lid (or a similar, non-reactive vessel which can be used as a shaker).
Seal lid onto jar/shaker and shake vigorously.
Drizzle dressing over top of salad.
Serve immediately.

Seafood Linguine

2008-06-04T22:45:00.008-04:00

A truly decadent seafood linguine, simmered in a sun-dried tomato pesto and white wine cream sauce.

Ingredients:

4 servings whole grain linguine
1 pound live mussels
3/4 cup dry white wine
1 cup shucked scallops
olive oil for frying
3/4 cup whipping cream
1/2 cup sun-dried tomato pesto
1 cup cooked lobster meat, broken into small pieces
1 cup shrimp
freshly grated Parmesan cheese
freshly ground black pepper

Directions:

Cook linguine until al dente.
Scrub and rinse mussels.
Place mussels and wine in a large saucepan with a tightly fitting lid.
Steam mussels over high heat until they open. (Approximately 5 minutes.)
Strain wine off mussels and reserve.
Remove cooked mussels from their shells, discarding any that have failed to open.
If using large sea scallops, chop into 1/2 inch cubes.
Stir fry scallops in olive oil over medium heat until they turn opaque (2-3 minutes).
Add cream and wine to scallops and bring to a boil.
Simmer until sauce thickens slightly. (Approximately 5 minutes.)
Add pesto and mix in well.
Add lobster, mussels and shrimp.
Continue cooking another 5-6 minutes, until everything is heated through.
Serve seafood mixture over linguine, garnished with Parmesan and black pepper.

Jambalya

2008-05-29T12:53:00.003-04:00

A little bit of everything adds up to a whole lot of wonderful!

Ingredients:

1 garlic
1 large yellow onion
1 green bell pepper
1 red bell pepper
freshly ground black pepper
ground cayenne pepper
ground oregano
375 g Cajun smoked sausage
1 lb skinless, boneless chicken breasts
400 ml clam juice
1/2 pound shrimp
olive oil for frying

Directions:

Mince garlic.
Cut onion into eighths and separate layers.
Remove stems and seeds from bell peppers and cut into bit-sized chunks.
Toss onion, garlic and bell peppers together in a large bowl.
Season vegetables generously with black pepper, cayenne and oregano.

Fry chicken in olive oil until cooked through. At this point, the chicken should be soft enough to cut easily into small pieces with a plastic spatula.

Remove chicken from heat and set aside.

Slice sausage 1/4 inch thick and fry until browned.

Remove cooked sausage from pan, placing between sheets of paper towel to absorb excess fat.

Stir fry seasoned vegetables in olive oil until onion becomes soft and translucent.

Add cooked chicken & sausage to the pan with the vegetables.
Add clam juice and bring stew to a boil.

Continue cooking Jambalya until most of the liquid has evaporated/been absorbed.
Add shrimp during final 6 minutes of cooking.

Serve over hearty whole-grain rice with a side of Garlic & Hot Pepper Corn Bread.

Garlic & Hot Pepper Corn Bread

2008-05-29T10:46:00.003-04:00

Garlic and chili peppers add extra zing to this delicious corn bread.

Ingredients:

3/8 cup unsalted butter
1 garlic, minced
3 chili peppers, seeded and minced
2 cups sweet corn kernels
2 cups stone ground cornmeal
1 1/4 cups unbleached flour
3 1/2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
2 cups buttermilk
3 large eggs, beaten
1/4 cup extra virgin olive oil

Notes:

This bread is best baked in a Dutch oven. A large cast iron skillet with a lid can be used for the same purpose. I have also had success baking this recipe in a terra cotta roasting dish. If none of these options is available to you, try for other thick-walled ovenware with a tight-fitting lid.

Directions:

Preheat oven to 400°F.
Oil Dutch oven & place in oven to preheat.
Fry chilies and garlic in butter.
Combine dry ingredients and sift into a large bowl.
Combine buttermilk, eggs, olive oil, pepper mixture and corn kernels.
Add wet ingredients to dry and mix well.
Allow batter to rest for 15 minutes.
Stir batter again until well blended and pour into prepared pan.
Bake covered for 30 minutes.
Bread is finished when a toothpick inserted in the centre of the loaf comes out clean.
Cool bread in pan on wire rack, with the lid off, for 15 minutes.
Remove bread from pan.

This bread is best served fresh and warm, either straight up or spread with garlic butter. Any leftovers should be allowed to cool to room temperature, then wrapped tightly in plastic wrap. Store at room temperature and consume within 48 hours. Bread can be reheated for a few seconds in the microwave.

Firey Fajitas

2008-05-26T21:34:00.003-04:00

A splash of hot sauce adds a spicy twist to my take on this favourite dish. These fajitas are simple to prepare and ready to eat in under ten minutes. Fast food can be flavourful!

Ingredients:

10 inch diameter whole grain tortillas
yellow onion
cooked chicken breasts, cut into strips
red bell pepper
avocado
feta cheese
Dan T's WhiteHot Inferno sauce
olive oil for frying

Directions:

Heat oil in a skillet.
Slice onion lengthwise and stir-fry until soft and translucent.
Add strips of cooked chicken and continue cooking until chicken is heated through and onion begins to carmelize.
While the chicken and onions are cooking, slice pepper and avocado into thin strips and crumble feta.

Place onion, chicken, pepper, avocado, feta and hot sauce across the centre of a tortilla, leaving one edge bare.

Fold the bare side of the tortilla up over the fillings.

Fold the near edge of the tortilla up over the fillings and folded bottom edge.

Beginning with the side you have folded over, roll the fajita away from you until it is fully wrapped.

Enjoy!

Zucchini and Corn Enchiladas

2008-05-05T15:10:00.003-04:00

Here's a vegetarian derivative of my popular chicken enchiladas recipe.

Ingredients:

olive oil for frying and greasing pan
1 garlic, peeled and diced
1 large yellow onion, peeled and diced
1 zucchini
1 cup sweet corn kernels
2 cups hot (spicy) tomato-based salsa
1/2 lb aged cheddar cheese, grated
10 seven-inch whole wheat tortillas
sour cream (to garnish)
guacamole (to garnish)

Directions:

Lightly grease a lasagna pan or other large casserole dish with olive oil.

Heat a small amount of oil in a large frying pan or wok.

Stir fry garlic and onion until onion turns translucent and soft.

Add zucchini and corn and stir fry until cooked through.

Add one cup of salsa, mixing well.

Remove filling mixture from the heat.

Lay one tortilla flat on a large plate or other flat surface.

Spoon a row of filling across the tortilla, about 1/3 of the way in from the near edge.

Sprinkle a small amount of grated cheese on top of the filling.

Starting at the near edge, roll up the tortilla around the filling.

Place rolled enchilada into greased casserole dish, seam side down.

Continue filling and rolling enchiladas as above until all are lined up side by side in the casserole dish.

Spread remaining salsa over top of enchiladas.

Sprinkle remaining cheese over top of salsa.

Bake at 400°F for 30 minutes, until cheese is melted and starts to brown.

Serve warm with sour cream and a side of guacamole.

Chicken Enchiladas

2008-05-05T14:37:00.004-04:00

Last week my father was craving Mexican food and asked me to take him to Taco Bell.
I told him no. I'd make him Mexican cuisine with real food instead.
This was the result.

Ingredients:

olive oil for frying and greasing pan
1 garlic, peeled and diced
1 large yellow onion, peeled and diced
1 lb chicken breast, cut into strips
2 cups hot (spicy) tomato-based salsa
1/2 lb aged cheddar cheese, grated
10 seven-inch whole wheat tortillas
sour cream (to garnish)
guacamole (to garnish)

Directions:

Lightly grease a lasagna pan or other large casserole dish with olive oil.

Heat a small amount of oil in a large frying pan or wok.

Stir fry garlic and onion until onion turns translucent and soft.

Add chicken and stir fry until cooked through.

Continuing to stir fry, use the edge of a spatula to dice chicken strips into small pieces.

Add one cup of salsa, mixing well.

Remove chicken/salsa mixture from the heat.

Lay one tortilla flat on a large plate or other flat surface.

Spoon a row of chicken/salsa mixture across the tortilla, about 1/3 of the way in from the near edge.

Sprinkle a small amount of grated cheese on top of the chicken/salsa.

Starting at the near edge, roll up the tortilla around the filling.

Place rolled enchilada into greased casserole dish, seam side down.

Continue filling and rolling enchiladas as above until all are lined up side by side in the casserole dish.

Spread remaining salsa over top of enchiladas.

Sprinkle remaining cheese over top of salsa.

Bake at 400°F for 30 minutes, until cheese is melted and starts to brown.

Serve warm with sour cream and a side of guacamole.

Sushi

2008-05-05T12:26:00.003-04:00

Sushi takes some time to prepare but it's not difficult. Once you learn the process you can have fun experimenting with many different filling combinations. Some of my favourites are shown below.

Ingredients:
Basic ingredients:

2 cups short-grained Japanese-style white rice*
2 cups water, plus additional for rinsing
1/4 cup rice vinegar
4 tablespoons sugar
8 sheets nori (roasted, pressed seaweed)
sesame seeds

Suggested fillings:

cooked shrimp, tails & shells removed
fresh mint leaves
green onion
cooked crab (or crab-flavoured pollack)
avocado
carrot
smoked salmon
cream cheese

Serve with:

soya sauce
sesame seeds
wasabi
pickled ginger

Notes/Substitutions/etc.:

* I have had good results with President's Choice brand Sticky Rice but any short-grained Japanese-style rice should work well.

Directions:

Prepare the sticky rice:

Rinse rice with water, scrunching the rice around with your hand, until the water coming off the rice runs clear.

Place cleaned rice in a pan with a tight-fitting lid. Cover with an equal volume of water and allow rice to soak for 30 minutes.

While the rice is soaking, dissolve sugar into rice vinegar. You may need to heat the vinegar gently to help the sugar dissolve, but be careful not to boil your mixture. Once sugar is thoroughly mixed in, remove vinegar from heat and allow to cool to room temperature.

Bring rice to a boil, then turn heat down to low and simmer for 15 minutes. Keep the lid on the rice throughout the cooking process -- the steam trapped inside the pan is crucial to cook the rice properly and give it the desired consistency.

Remove rice pan from the heat and allow it to stand -- with the lid on -- for 15 minutes.

Turn rice out into a shallow, wide-bottomed, non-metallic bowl. (The shape of the bowl is important to ensure that the rice cools down quickly and evenly.)

Pour vinegar/sugar mixture over the rice and mix in using a non-metallic spatula or large spoon. Continue mixing vinegar into rice until it is thoroughly incorporated and rice has cooled to room temperature. You can use a hand-held fan to fan the rice while you are mixing and encourage the cooling process.

Once rice is thoroughly mixed and cooled to room temperature, it is best to work with it immediately. If you are not ready to work with the rice yet, leave it in the bowl at room temperature and cover with a damp cloth. Do not refrigerate the rice or allow it to dry out.

Assemble the sushi:

Place one sheet of nori onto a bamboo sushi rolling mat.
Spread a thin layer of rice over the nori, leaving the far edge of the nori bare.
Sprinkle sesame seeds over the rice.

Arrange your desired fillings in a thin line on top of the rice, approximately 1/3 of the way in from the near edge. Many wonderful combinations of seafood and vegetables are commonly used to prepare sushi. Here are some of my favourites:

Shrimp, fresh mint, and green onion:

Smoked salmon and cream cheese:

Crab and avocado:

Avocado and carrot:

Starting at the edge closest to you, use the bamboo mat to roll the sushi. Apply gentle pressure with your hands to the outside of the rolled mat to ensure a nice, tight sushi roll.

Remove the bamboo mat from the outside of your sushi roll and slice roll into bite-sized pieces with a sharp knife.

Arrange sushi pieces on a platter, with the fillings displayed.
Serve with pickled ginger, wasabi, soya sauce and sesame seeds on the side.

Shrimp Curry

2008-05-05T11:18:00.004-04:00

A wonderful succulent and savoury shrimp curry, great as a crêpe filling or served over rice.

Ingredients:

olive oil for frying
1 garlic, peeled and diced
1 yellow onion, peeled and diced
2 inches ginger root, peeled and diced
2 tablespoons hot curry paste*
250 g carrots, julienned
250 g snow peas, sliced on the diagonal
2 cups coconut milk
1 mango, peeled, pitted and diced
fresh cilantro leaves
freshly squeezed juice of one lime
500 g shrimp**

Notes/Substitutions/etc.:

* I favour Patak's Madras curry paste, but there is a wide variety of excellent prepared curry pastes available for those of us without the time to prepare our own.

** If you are preparing the curry for use in crêpes or will be serving it to people who are squeamish about handling their food with their fingers, peel the shrimp and remove their tails before adding them to the curry.

Directions:

Stir fry onion, garlic and ginger in olive oil.

Add curry paste and mix well.

Add carrots and snow peas, continuing to stir fry until carrots soften slightly.

Add coconut milk and bring to a boil.

Reduce heat and simmer.

Add mango, chopped cilantro leaves and freshly squeezed lime juice.

Continue to simmer curry until flavours are well blended and the sauce has thickened.

Add shrimp during final few minutes of cooking and heat through.

This dish is best served fresh!

Coconut Milk

2008-05-05T10:52:00.002-04:00

Tinned coconut milk is available in most grocery stores these days, but it's best prepared fresh. (Plus, if you make your own, you can enjoy the added thrill of playing with power tools in your kitchen!)

Ingredients:

1 coconut
water

Directions:

Pierce the eyes in the coconut. (Some people struggle with a skewer for this task, but I go straight for the power drill with a quarter inch drill bit.)
Drain and reserve water from coconut, passing it through a fine sieve to extract any bits of shell.
Bake coconut at 400°F for 15 minutes.
Break coconut open (a solid whack with a hammer works well) and pry flesh away from shell.
Peel brown skin off coconut flesh.
Purée coconut flesh in blender or food processor with reserved coconut water and enough additional water to make liquid up to 1.5 cups.
Allow puréed coconut mixture to stand for 15 minutes.
Press coconut mixture through a fine sieve to extract milk.

The Rainbow Day Feast

2008-01-14T16:24:00.000-05:00

On the 12^th of January, 1974, my family crossed Niagara Falls via Rainbow Bridge and set foot on Canadian soil for the first time. We have celebrated Rainbow Day on the 12^th of January ever since.

Of all of the many blessings of my life in Canada, the ones for which I am most thankful are the wonderful friends who have blessed my life in this country, so I host a feast every year in January in honour of them.

The feast traditionally consists of six courses, chosen from some of my friends' favourite dishes. I am asked for the recipes often, so here they are, the Rainbow Day Feast at the Polyphagous Dragon:

cheese platter - I normally include Brie with hot pepper jellies, aged Canadian cheddar, Lancashire (my native county) and whatever other cheeses suit my fancy at the time
Caviar Dip
Bruschetta à la Dragon
Vampire's Bane Caesar Salad
Sandra Waugh's French Onion Soup
Chocolate Raspberry Cheesecake
Dragon Punch

Sandra Waugh's French Onion Soup

2008-01-14T15:58:00.002-05:00

I first sampled this authentic French Canadian recipe (taught to me by an anglophone from Quebec) as a teenager. I had been out tobogganing with two of the Waugh children and about 15 other youths and the Waugh family had us all back to their home afterwards where Mrs. Waugh had cooked up a huge vat of this soup. It was delicious!

Mrs. Waugh graciously shared her recipe with me, and it has been in high demand at my dinner parties ever since.

Ingredients:

3 huge Spanish-type onions
1/4 cup butter
1.8 litres beef broth
1 garlic
1 bunch spring onions
2 tablespoons corn starch
2 tablespoons granulated sugar
freshly ground black pepper
1/2 cup dry wine
freshly baked bread
freshly grated mozzarella cheese
freshly grated Swiss cheese

Directions:

Slice Spanish onions thinly.

Sauté onions in butter until onions turn soft and translucent.

Peel papery skins from garlic and slice cloves thinly.

Wash and slice spring onions.

Combine sautéed onions, garlic, spring onions, beef broth, corn starch, sugar and black pepper in a large, heavy-bottomed pan and heat to boiling, stirring frequently to combine flavours and keep the onions from burning on the bottom of your pot.

Reduce heat and simmer, uncovered, for one hour or more.
Add wine during last half hour of cooking.

To serve:

Place thick slices of fresh bread in the bottom of oven-proof bowls.
Pour soup over bread to fill bowls.
Top with grated cheeses.
Grill under the broiler for a few minutes to brown cheese.
Serve immediately (on a trivet or other heat proof mat!)

Dragon Punch

2008-01-14T15:43:00.000-05:00

This colourful non-alcoholic punch mixes well with a variety of spirits and liqueurs and is a staple of parties at Rainbow Dragon's Lair. (I prefer to serve a virgin punch and allow responsible adults to spike their own, if desired, so that everyone knows exactly how much alcohol they are consuming.)

Ingredients:

50% orange juice
25% ginger ale
10% lemon juice
10% lime juice
5% grenadine
cocktail cherries & orange slices for garnish

Directions:

Combine juices, ginger ale and grenadine in a punch bowl or juice pitcher and mix well.
Serve chilled in a tall glass, garnished with fruit and a parasol.

Favourite Alcoholic Variations:

Spike with 1.5 oz Strawberrynna liqueur for a Strawberry Dragon.

Spike with 1.5 oz Marie Brizard's Raspberry liqueur for a Raspberry Dragon.

Spike with 1.5 oz gin for a Singapore Sling.

Spike with 1 oz light, 1 oz dark & 1 oz amber rum for a Zombie.

Bruschetta à la Dragon

2008-01-14T14:43:00.000-05:00

Garlic bread with the works!

Ingredients:

1 whole grain baguette
garlic butter
thick & spicy tomato sauce
1 large tomato
1 yellow onion
fresh basil leaves
cheddar cheese
mozzarella cheese

Directions:

Slice baguette open and place cut sides up on a baking sheet.
Spread cut surfaces with garlic butter.

Spread thin layer of tomato sauce on top of butter.

Dice tomato and onion.
Tear basil leaves into small pieces.
Distribute tomato, onion and basil on top of tomato sauce.

Grate cheeses.
Top baguettes with grated cheese.

Place baguettes under the grill and toast until cheese is melted and starts to brown.

Serve immediately.

Hors-d'oeuvres

2008-01-14T14:35:00.006-05:00

Seafood Appetizers

Vegetarian Appetizers

Caviar Dip

2008-01-14T14:12:00.000-05:00

Ingredients:

225 g cream cheese, room temperature
1 cup sour cream
1 yellow onion
~1 tablespoon granulated sugar
57 g red lumpfish caviar
57 g black lumpfish caviar
1 bunch spring onions

Directions:

Beat together cream cheese and sour cream.
Dice onion finely.
Combine onion with cream mixture.
Add sugar. (You may wish to adjust the amount depending upon personal preference and the sweetness of your onion.)
Spoon mixture into a round pie plate and smooth flat.
Using a sharp knife, score the top of the dip as shown in the designs below:

Chill dip.

Spoon caviar onto paper towel to absorb excess dye.
Gently spoon blotted caviar onto dip, following the outlines you scored onto the dip earlier, to create diamonds of caviar in alternating colours.

Slice spring onions.
Top corners and centre of the dip with spring onions to complete the design.

Serve chilled with fine whole grain crackers.

Seasoned Croutons

2008-01-14T11:15:00.000-05:00

You can purchase packaged croutons in most grocery stores these days, but why would you? Homemade croutons are far superior in both taste and texture and are very simple to make.

I reserve the oil from my Oven Roasted Garlic to make these croutons, but feel free to experiment with other flavoured oils as suits your fancy. The cayenne can be supplemented with or substituted by other spices to create the flavour combination which will best compliment the dish with which you will be serving your croutons.

Ingredients:

day old bread
flavoured extra virgin olive oil
cayenne pepper powder
additional powdered herbs & spices to taste

Directions:

Chop bread into 3/4 inch cubes.
Sprinkle herbs & spices over bread.
Toss with olive oil.
Spread cubes out in a single layer on a baking sheet.
Heat under grill until lightly toasted, flipping halfway through to toast all sides.

Croutons can be served warm, straight from the grill, or cooled to room temperature. They're wonderful in soups or as a salad topper!

Vampire's Bane Caesar Salad

2008-01-14T11:12:00.000-05:00

The very first time I attempted to make a Caesar salad I followed a recipe from a book which called for one clove of garlic. (This was when I was still a child and had not yet developed my basic rules for cooking with garlic.) The recipe said to peel the clove of garlic, fry it in olive oil, cut it in half, take the two halves and rub them around the inside of a wooden salad bowl, then discard the clove!

Rest assured: This is NOT that Caesar salad!

Ingredients:

1 egg
20 grams anchovy paste*
1 garlic
3/4 cup freshly grated Parmigiano Reggiano
freshly squeezed juice of one lemon
extra virgin olive oil
romaine lettuce
bacon
red onion
mushrooms
extra secret ingredient**
seasoned croutons
freshly grated Parmesan, Asiago and Romano cheese
freshly ground black pepper

Notes:

* Trust me on this: Don't skip the anchovy! I know there are a lot of people out there who are squeamish about anchovies but, if you like Caesar salad, whether you know it or not, you like anchovy!

The addition of chopped pieces of anchovy on top of the salad reportedly was not included in Caesar Cardini's original recipe, but every Caesar salad worth its salt (including the original) does include anchovy in the sauce! Check the ingredients list on your favourite brand of bottled Caesar salad dressing. Ten to one it includes anchovy paste and/or Worcestershire sauce (which itself includes anchovies).

** flat fillets of anchovies, packed in extra virgin olive oil. In deference to my squeamish friends, I reserve these in the kitchen and serve them only to the appreciative who pass their plates into the kitchen to be finished off in true Polyphagous Dragon style.

Directions:

Cook bacon until crisp.
Squeeze between paper towel to absorb excess fat.
Set aside to cool.

Wash and dry lettuce.
Tear into bite sized pieces.
Chill.

Beat egg.
Beat in anchovy paste.
Peel garlic & remove hard bases from cloves.
Crush or finely grate garlic & beat into egg/anchovy mixture.
Mix in 3/4 cup Parmesan & lemon juice.
Stir in olive oil until desired thickness is reached.
Chill dressing in covered container.

Crumble cooled bacon.
Slice onion thinly.
Chop mushrooms into bite sized pieces.

Shake dressing vigorously, adding additional oil if necessary.
Toss lettuce, mushrooms, onion and bacon bits with dressing.
Top with croutons, freshly grated cheeses, pepper and extra secret ingredient as desired.

Garlic Butter

2008-01-14T10:52:00.000-05:00

Ingredients:

1 cup unsalted butter
1 garlic
fresh dill

Directions:

Soften garlic to room temperature.
Peel garlic cloves and remove hard bases.
Crush or finely grate garlic.
Cream together butter and garlic.
Remove fine dill leaves from thick stems, discarding the stems.
Stir dill leaves into garlic butter.

Garlic butter can be stored in the refrigerator in a sealed container, but spreads best at room temperature. Serve with warm fresh bread, or butter bread and then place it under the grill (with or without additional toppings) to make garlic toast.

Smoked Salmon Pasta Bake

2008-01-06T22:03:00.000-05:00

I was never a fan of "macaroni and cheese". Not as a child, nor as a starving student, nor a starving artist, nor a wilderness camper in the middle of Algonquin in the pouring rain with nothing else to eat. There's simply never been a time in my life when consuming those boxed dinners of macaroni noodles and powdered "cheese" product seemed like a good idea. When I recently came across Clever Karen's recipe for "Grown Up Mac n' Cheese" however, my eyes were opened to the potential of this (much-maligned-by-the-insta-food-industry) dish and I was inpired to try my own hand at a "macaroni & cheese" creation. This was the result.

Ingredients:

1 lb (dry weight) whole wheat rotini
1 cup ricotta cheese
1 cup tzatziki
150 g chèvre
fresh dill
3/4 cup grated aged Cheddar cheese
3/4 cup grated Lancashire cheese
3/4 cup grated Montery Jack cheese with hot pepper flakes
3/4 cup grated Swiss cheese
200 g smoked salmon, torn into small pieces
freshly grated parmesan

Directions:

Cook pasta until al dente.
Cream together ricotta, tzatziki and chèvre in a large bowl.
Stir in Cheddar, Lancashire, Jack & Swiss cheeses and dill.
Add pasta and salmon to cheese mixture and combine well.
Transfer contents to a large lasagna pan or other oven-proof dish.
Cover with foil and bake at 350°F for 30 minutes.
Remove foil, top with grated parmesan and bake uncovered for a further 10 minutes.
Serve warm.

Double Garlic Chicken Crêpes

2008-01-06T20:10:00.000-05:00

These crêpes are wonderfully tasty with sweet, well-blended flavours that even the finicky eaters on my guest list enjoy. The double dose of garlic comes from sweet oven roasted garlic and thick, rich Skotidakis Tzatziki.

Ingredients:

1 batch crêpe batter
150 g chèvre
2/3 cup tzatziki
1 oven roasted garlic
7 sun-dried tomato halves
1 large yellow onion
1 red pepper
1 lb cooked chicken breast
olive oil for frying vegetables
butter for frying crêpes

Directions:

Roast garlic.
Prepare crêpe batter.
While batter is chilling, prepare the filling:

Dice the sun-dried tomatoes.
Remove oven roasted garlic flesh from the skin.
Beat together chèvre and tzatziki until smooth.
Add garlic and tomato and mix until well blended.

Finely slice onion and red peppers.
Stir fry onion in olive oil until onion turns soft and translucent.
Add red pepper and continue stir frying until peppers are cooked through and onion begins to carmelize.

Dice chicken.
Add chicken and sauce to the pan with the vegetables.
Mix well and cook gently -- just enough to warm the filling through.

Cook crêpes as per recipe.
Spoon chicken mixture onto crêpes, roll and serve.