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Thai-Style (sort of) Chicken Noodle Soup
I will be the first to admit that this particular soup and its ingredients are not strictly Thai-influenced; I call this soup “Thai-Style” from the original recipe, which was was more of a Thai soup that happened to have chicken and noodles (rice noodles, in fact.) I have since produced many versions of the original,…
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Very Vegetable Pizza
I don’t know about you, but I often find the vegetable quality (and quantity) on delivery pizzas somewhat lacking. Nothing seems to be very fresh and what does look fresh often tastes bland and becomes lost in the cheese and the sauce. By cooking the vegetables first, I have sautéed them here but roasting would also be…
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Cinnamon-Spiced Lentil Soup
I suppose this soup draws influence from both the flavours of French and Moroccan cooking. Green lentils themselves feature predominately in both of these cuisines, the vinegar and the vegetables lean towards a French soup while the warmth of the cinnamon and the cumin draw upon the flavours of Morocco. In any event, it’s a…
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Roasted Red Pepper Cornmeal Focaccia
If bread baking is an activity you feel uncomfortable tackling, or if you have had failed attempts in your past, I strongly encourage you to reconsider your position by baking focaccia. It is so easy and it tastes so much better than anything you can buy at the store, even focaccia from specialized bakeries doesn’t…
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Free Form Three Onion and Chèvre Tart
This is an incredible dinner not only as the sum of its parts but also when broken down into its pure culinary elements: the onions become a sticky sweet jam after an unhurried slow-heat turn in a skillet, the cornmeal and mascarpone pastry could be eaten for dessert (in fact I might attempt a plum…