Japanese Squash Curry
/I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
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I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.
This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.
Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.
The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).
When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.
I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
Read MoreWhen I was staying in Palm Springs recently, I developed a craving for food with lots of personality and spice to counteract the many standard-issue steaks, hamburgers and pizzas I was consuming.
Read MoreUse a medium curry paste for this recipe as it best balances the sweetness of the hoisin sauce. Mix the steamed bok choy into the dish or surround the dish with it.
Read MoreThis recipe is a perfect partner for my Grilled Bombay Chicken. I find that the vegetables grill better if they are pre-cooked.
Read MoreThe Cliff, the most elegant restaurant in Barbados, lives up to its name. It's cliffside views are so spectacular, you feel like you are in a fairyland. Chef Paul Owens, an Englishman who's lived in Barbados for 15 years, uses culinary influences from all over the world with a Bajan sway. I loved his Thai-influenced curry, which uses lots of Barbadian peppers for colour and zest.
Read MoreYou can buy Japanese curry powder, but it’s easy to make your own from our recipe.
Read MoreYou can buy Japanese curry powder, but it’s easy to make your own from our recipe (click here). Serve it with rice or udon noodles and Japanese pickles (for recipes click here and here). Start with small bowls of vegetable udon soup or tuna tataki. The grated apple gives sweetness to the sauce.
Read MoreWhether you’re dealing with post-holiday guests or post-holiday blues, a steaming bowl of spicy soup satisfies a need for comfort.
When I was in Singapore recently, I sampled some lovely curries. They were Indian in flavour, though not entirely, with some spicing from other parts of the Asian world.
Read MoreSag Paneer is one of my favourite Indian vegetable dishes. It is a mixture of spinach and an Indian cheese called paneer, which housewives make fresh every day.
Read MoreMiheer Shete of Toronto’s Bannock restaurant has trained and worked around the world. Originally from Mumbai, he came to Canada five years ago but never lost the taste of home. The flavours in this curry are inspired by Konkan, a coastal area near Mumbai where coconut, curry leaves, tamarind and seafood are abundant. This is a variation on his octopus curry that was one of the most popular dishes at CurryFest
Read MoreThe sauce for this duck breast is Thai-inspired. The addition of coconut milk, lemon grass and hot spices give a depth of flavour to the sauce, which is enriched when served over the duck breasts. If you can’t get duck breasts, use chicken breasts as a substitute.
I love the texture of sticky rice. Having had some issues with getting the texture correct – mine was too gluey – I turned to Nick Liu, chef proprietor of the excellent Dailo restaurant in Toronto. He showed me how to cook it and this is his recipe.
Read MoreServe this easy dish over a bed of rice. Substitute any thick white fish you like - striped bass, grouper and black cod are all excellent. I used light coconut milk and it worked beautifully. The sauce can be made up to three days in advance. You can also bake boneless chunks of chicken or shrimp in this sauce. Chicken takes about 20 minutes and shrimp about 8 to 10.
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