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Pulled pork sandwich

Smoked salt

Because I don’t have a proper smoker, my experiments with smoking foods have been pretty limited. Really, smoking can be viewed as two different processes: a cooking process, and a flavouring process. Smoking on a gas grill like mine mostly falls into the “flavouring” category, because the heat of the grill’s burners, rather than the […]

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Gin and Tonic

Friday Night Cocktail: Gin and Tonic

On a hot summer day, there is no drink I would rather have than a Gin and Tonic. So I’ve been drinking a lot of them lately, which finally gave me the impetus to make my own tonic syrup, which is then combined with club soda to produce tonic water. The defining feature of tonic […]

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Mokha-Java

Mokha-Java

I was very excited recently to see that my preferred green coffee supplier, Sweet Maria’s, had a supply of coffee from Yemen, specifically named for the Yemeni port city of Mokha. As well, they had a variety of coffees from the Indonesian island of Java. These are two of the oldest sites of coffee cultivation […]

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Chilli jam-1

Chilli jam

The first Thai cookbook I ever bought was Simply Thai Cooking by Wandee Young, which I gave as a gift to my husband. (At the time, it was the first edition!) It remains a go-to book for both of us when we want a weeknight Thai dinner, without having to go to the trouble of pounding […]

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Bouchon Bakery loaf

Bâtard! Bouchon Bakery bread

After the success of the other Bouchon Bakery recipes I tried, and in light of my efforts to bake bread more regularly in order to better understand the process, I thought it would be interesting to try the Bouchon Bakery “Master Recipe” for bread. Nearly all the breads in the book call for a pre-ferment, either […]

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Bouchon Bakery treats

Baking with Bouchon Bakery

My husband gave me a copy of Bouchon Bakery as a gift in December, bringing my total collection of Thomas Keller Restaurant Group cookbooks up to four. After opening it, I wasted no time in diving in. The book approaches baked goods, both pâtisserie and boulangerie (with a little confectionery thrown in for good measure) in […]

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Akita Hotpot

’nother nabe

Another recent nabe that I made, this one called the “Akita Hunter Hot Pot.” The defining characteristic of this hot pot is a rice preparation called kiritanpo. It’s made by cooking rice, mashing it up, forming it into a cylinder (around a chopstick or similar) and grilling or broiling it before adding it to the […]

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Khao soi 1

Memories of Chiang Mai: Khao soi with homemade coconut milk

I spent a good chunk of December in Southeast Asia, specifically Bangkok, Chiang Mai and Hanoi. Needless to say, we had a variety of delicious foods, but one of the dishes that stood out for me the most was the Chiang Mai specialty of khao soi. Khao soi is part of the continuum of Asian […]

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Black Cod Nabe 1

Nabemono for New Year’s

In keeping with my annual tradition of starting off the year on a Japanese-cuisine kick, I made my first nabe of the year last week – a fitting dinner given how cold and snowy it’s been. I turned to Japanese Hot Pots, which is the indispensable reference on the subject, and used the recipe for […]

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Warka

Warka: Not worth it

When I made my bisteeya, I used phyllo for the pastry, cutting it into rounds to layer the pie. But traditionally, bisteeya is made using an altogether different type of pastry known as “warka” (and, transliteration being what it is, sometimes spelled warqa, warkha or ouarka). The original method for making warka is to take […]

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