World Spices Cooking Class 3: a Parisian Dessert
I have a feeling that the French invented cream puffs which they call ‘pate à choux’. Certainly we have had both savory and sweet versions of choux pastry during our […]
I have a feeling that the French invented cream puffs which they call ‘pate à choux’. Certainly we have had both savory and sweet versions of choux pastry during our […]
A cauliflower side dish – I’m making it to go with Christmas turkey! Soak mustard seeds, tumeric and saffron in oil for an hour or so. Preheat oven to 425°F. […]
The dessert for our second World Spices cooking class was a pistachio and cardamom Kulfi, an exquisite frozen confection from Pakistan (and India). I had my first Kulfi in my […]
It’s apple season and here’s an Italian dessert from my World Spices cooking class at UBC: Blushing Poached Apples in Spiced Wine. The apples were first peeled and then each […]
The first dish for this World Spices Cooking Class was a vegetarian Burmese salad. Consisting of peanuts, lentils, a mass of ginger and melon, this salad was an unusual combination […]
Chef Eric never said where this dish originated but I think that peppercorn steak must be French as it contains some standard French ingredients such as cognac, shallots, butter, wine […]
The main course for my second World Spices Cooking Class was Thai Yellow Chicken Curry with Cashews and Pineapple, served on Jasmine Rice. This recipe was super complex — in […]
In our ‘World Spices’ class we made Indian ‘rotis’ to scoop up our Thai curry. These rotis are a whole wheat flatbread similar to ‘chapatis‘ but thicker. I was a bit […]
My first ‘World Spices’ cooking class started with ‘Tofu in Curried Coconut Milk’ from Cambodia. I was in Cambodia for a couple of weeks in 2007, but looking through my journal […]
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