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Pad Ka Prow – Thai Beef and Basil

This dish can be made with strips of beef or with ground beef, chicken, or pork. Th main ingredient is really the basil. It’s not the usual thai basil, with the purple stems and large shiny leaves. This is Holy Basil, or Hot Basil. It is Ka Prow. You can tell it by it’s slightly …


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 …


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 …


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 …


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 …


Tonkatsu – Japanese Style Pork Cutlet

Yoshoku is a category of Japanese cooking that originated just before the turn of the 20th century, when Japan was opening up to foreign trade and influence. The dishes are Japanese takes on European fare that were previously unknown in the country. They look familiar, but they have a distinctly Japanese character. Tonkatsu is one …


Beef and Apricot Tagine

The fragrant aroma of a tagine slowly cooking is one of my favourite cooking highs. Yes, I have those.   If you don’t have a tagine to cook it in, make sure you cover a large casserole tightly with foil to keep the moisture in. This is a dish of the desert and there is …


Thai Larb – Isan Style

If you’re looking for something that’s fast, flavourful, and a change-up from your routine, I highly recommend making a larb. I’ve used ground pork in this version, but larb can be made from any ground meat that you have on hand. It’s also a great intro dish to Thai cooking. There’s no complicated techniques or …