Category: Ingredients

Across the street, oh my!

Every year an organic farmers’ market opens up across the street from my house. How lucky is that? And in just three days, The Withrow Farmers’ Market is poised to start up again Saturday at 9 a.m.

Not only will there be fresh, locally grown produce (like rhubarb, garlic scapes and baby lettuce for sale) free compost will be there for the taking at opening day, only. I plan to load up on pails of the stuff and scatter this fine brew of garden nutrients created by our city’s composting program across my hungry front yard.

And there will be seedlings for traders! Continue reading “Across the street, oh my!” →

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Prego Sicilia

After eight, olive oil infused days of travel through northwestern Sicily with my husband, I’m in withdrawal, missing not just the meals and the wine, but the people. Never before have I been surrounded by a population more endearingly obsessed with food than, well, I am. Continue reading “Prego Sicilia” →

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Mangoes and coconut sticky rice

My friend Rocca and I recently bought a case of Ataulfo mangoes at Fruit King on the Danforth.  The case held 16 mangoes and cost a lowly eight bucks.  I let my mangoes all ripen at room temperature then refrigerated them, for longer storage.  I suspect Rocca still has plenty of mangoes in her kitchen, too and that’s why she’s asking for this recipe. It is dead-easy, folks!  You make the coconut sauce then pour it over cooked sticky rice (that recipe is found at the end of the Wondrous Larb Gai post) then let it sit and soak up the flavour.

Mangoes are my favourite fruit and Mexican mangoes are pouring into Toronto produce stores right now.  There are four main types to look for. Continue reading “Mangoes and coconut sticky rice” →

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Wondrous larb gai

A few moons ago, the book club chicks were at my place and I wanted to make something fast, fresh and knock-your-socks-off.  I chose larb gai.

Larb (pronounced lob) refers to a salady-kind of preparation in which chicken (gai) duck, beef, pork or even offal is minced, stir-fried plain and simple, then pumped up with flavour using fresh herbs, salty fish sauce and the sour pucker of lime juice.  It’s a really easy dish to make and tastes best served at room temperature. Continue reading “Wondrous larb gai” →

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