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Eats

Make It! Jamaican Curry Powder

Jamaican curry powder has a distinct flavour profile that sets it apart from other curry powders that you may have tried. The presence of allspice is the main difference. Without allspice, it just is not Jamaican. Full stop. Fenugreek, nutmeg and mustard seeds all lend their magic to make this a unique and fragrant spice …

Eats

Make It! Dijon Style Mustard

Dijon has been a mustard making centre since the Middle Ages. Traditionally it is made exclusively of brown mustard seeds soaked in verjus, the acidic juice of unripened grapes. For the sake of availability, I’ve used white wine, but if you have access to verjus, then all the better! I also use a 50/50 mix …

Eats

Your Daily Bread

This is an essential, fundamental loaf of bread. It’s the type that you will want to make a sandwich with, or some toast in the morning. It’s humble and unintrusive. There are no seeds or flavours to clash with your soup or stew. It’s what’s needed to support everything from your favourite jam to tuna …

Eats

Shakshuka with Feta and Olives

You can make this for an elegant brunch for company or you can eat it while hungover in your pyjamas. Either way, this is a delicious and easy way to start your day! The eggs will satify your hunger and the spicy tomatoes will get your juices flowing! This version is pretty mild, but another …

Eats

Wild Rice and Chicken Soup

If you’re traveling in Minnesota, you will see a version of this delicious soup served in many different restaurants. Wild rice is definitely a local delicacy, with a nutty, woodsy, flavour and a chewy, almost crunchy texture. The grains are ridiculously long and when cooked, the hull will split open and a tender curl of …

Eats

Gai Lan with Oyster Sauce

This is a Chinese restaurant classic. Gai lan is available at most Asian markets, but in a pinch, rapini or Italian broccoli will be just as delicious. The sauce is simple. Oil is infused with garlic and ginger, then mixed with oyster sauce, soy sauce, shaoxing wine and a little sugar. The broccoli is simply …

Eats

Roasted Squash Soup

Ripe, plump, and plentiful squash and pumpkins signal the beginning of fall and cooler weather. A great way to use them up is in spicy, aromatic soups, like this one.  I have made a simple purée version and dolled it up with a dollop of fresh cream and a crispy pancetta slice. This would make …

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