This is a fun recipe because you can modify it to use ingredients that are currently in your garden (or fridge, or pantry) and it uses a bottle of Pickled Beets and Shallots as featured in this recipe. Or you can use other pickled beets you have as the base.
The thing I loved about this version of the recipe was that it included not only the pickled beets and shallots, but also the beet greens and shallot greens that were fresh in my garden. I was tempted to call this ‘Beet Beet Shallot Shallot Salad’ but thought it was a bit heavy handed. This from someone who LOVES to repeat herself! 😉
It all started with a failed attempt to make a healthy dessert… It was one of those days again,when I was trying so desperately to trick my sweet tooth with plain bananas…! One thing brought another,I realized I had in my pantry Malibu Rum and all the ingredients for a cake. It’s not any kind of cake! It’s one of the most moist,rich,fluffy upside down cake you’ve ever had! The caramelized bananas pair beautifully with the warm spiced and the coconut rum! The kitchen bathes with the aromas of the baked bananas… Try to refuse a piece of cake like this!
It’s neither a soup nor a stew, but it is a curry, and it’s one of those great dishes that simply feels good no matter what time of day you have it, but especially in the winter. It has long been one of my favourite takeout/delivery meals for a rainy/cold day and I love it as leftovers for breakfast on the weekends.
As with so many things that they are used in, the onions you choose can really make or break this dish. Be sure to use a nice flavourful Spanish onion for the best results.
I’ve loved mole sauce since the first time I tried it, and the best I’ve ever tasted was in a cantina in Blaine, Washington, just across the border from Canada. My mom had taken me there for lunch and while it was a simple restaurant, the food was stellar. I have tried for years to reproduce that sauce and with this combination, believe that I have hit the jackpot. For my own most recent batch, I rendered the pork fat off of the rind of some double-smoked bacon, gaining particularly delicious results.
This recipe is designed to make a lot because it’s enough trouble to go to that I want lots on hand when I make it and delicious enough that I will use it up in a year’s time….and it makes a great gift.
One of my favourite cookbooks is Indian Cooking by Lalita Ahmed. Every recipe that I have tried from it is excellent and authentic tasting, rivaling anything I’ve had in the best Indian restaurants I’ve been to.
The book was published in the UK only but ended up here in a stack at the wonderful old Coles bookstore that used to be at Yonge and Charles in Toronto. It has been through many editions, which is always an indication of an excellent book. The cover here is for the book that I personally own, but there are different covers on the other editions.
Mine is from Coombe books. Out of print for many years, copies of this book are shown on Amazon for as much as £50, (or $100CAD, more or less).
Lalita Ahmed Bio (from IMDB.com)
Lalita Ahmed (maiden name Chatterjee) was born in Lucknow, India on November 25th 1939. She worked for All India Radio before moving to London in the 1950s, where she joined the Hindi language department of BBC World Service Radio. She worked as a presenter on Asian programs for BBC television and presented Indian cookery on BBC Pebble Mill. She has also written a number of cookery books. As well as her film roles Lalita has appeared in a number of British television shows.
This Biriyani recipe below is one of my very favourites from this book.
There is nothing better than a fresh slice of bread with butter melting into it.
I made my first pies at the age of 8 and my first bread at the age of 10. Supervised by adults at first, but fiercely independent, I would make them sit back and watch, and only allowed assistance for the purpose of instruction.
Quickly, I was making it regularly, entirely on my own, inspired by how much I loved Grandma Nelson’s home made bread. She never needed a recipe, just poured mountains of flour into a bowl, waved her hands over it and voila! Bread.
It may have involved more than that, but she wasn’t big on giving instructions, so I never did learn her secrets, even though I watched her every chance I had on visits. She made at least 8 loaves and a tray of bannock every week. I can still smell her kitchen when I think of fresh bread.
At one point, I bought a bread maker at a garage sale, and tried it out…it worked fine, but lacked the tactile sensations that are part of my love for bread making.
Normally, I prefer whole wheat bread, but this is the first recipe I ever used, and it is bullet-proof. It’s from the Purity Flour Cookbook, and the same recipe appears in most of the flour company cookbooks of that era that I have seen.
You’ll notice that this recipe calls for the addition of milk, as does the Sunflower Bread, in both cases, I regularly use milk to make ricotta, and then use the whey from the cheese making to make the bread. A litre of milk will usually produce about 600-700ml of whey.
I first had this cornbread at Mr Rick and the Biscuits, CD release party for Cocktails & Cornbread in 2005 (here’s the title song, somewhat earlier at the Distillery Jazz Festival, where I met Lisa Shamai, local caterer extraordinaire, and the creator of this delicious, spicy, cornbread recipe.
A warm and gracious woman, Lisa has been cooking in Toronto for decades, at one time running a jazz club on weekends at her catering facility, Lisa Shamai Cuisinerie. Sadly, it was a brief candle, and the club blew out before I got to see it. Happily, the catering company is still with us.
I’ve always loved Johnnycake, aka cornbread and enjoyed this one a great deal at the show, going back to sneak extra helpings of the spicy, cheesy bread. Lisa was gracious enough to share it with me for this soup and bread edition of Eatin’s Canada and we thank her for it. I suggest you try it with the 3Bean Chili recipe from January…and lots of butter. Yummy.