Today’s Wild Mushroom Cream Sauce comes with a message. A little while back, the people at Green Peace reached out about a project they were undertaking with a Yukon chef by the name of Michele Genest. The project would take the form of a cookbook to raise awareness for the Boreal Forest. I chose to volunteer my talents to the initiative because preserving biodiversity in the natural world is something near and dear to my heart. Enjoying a wide variety of flavors and textures is a privilege that I believe is worth guarding. If you’d rather not read on, no sweat! But take this as a fair warning: there will be some mild tree hugging and fuzzy fungi
In my household, December is not for the faint of heart. Both Bae and I have birthdays in December and they are less than a week apart. My sister and father both have birthdays this month as well. And, as I’m sure I’ve mentioned elsewhere, Bae is Jewish and I am not. That means we celebrate Christmas and Hanukkah. Gosh! I feel tired just writing this. Yes, our December is definitely a marathon and the whole thing kicks off this Sunday with the first night of Hanukkah. So, how am I feeling? A little underprepared, exhausted in anticipation, and beside myself excited about latkes and this Red Wine Braised Brisket. It’s a medley of emotions.
What’s your go-to order when you hit an Indian restaurant? For Bae and I, it always includes a vindaloo but we don’t have a strict allegiance to any particular type. Chicken, lamb, beef – bring it! But I have never in my life seen the likes of an Egg Vindaloo on an Indian restaurant’s menu. Perhaps, I have not been eating in the right places, because according to the Internet, egg vindaloo isn’t some new age vindaloo. It’s actually quite common in Goa, the homeland of vindaloo. And the second I knew of its existence, I knew I had to have it. Custardy egg yolks in a firey, vinegar-spiked sauce? There’s just nothing wrong with that. So, let’s dig into this Egg Vindaloo with Green Beans & Cumin-Scented Rice.
If you’re reading this from the United States, I’m sure I don’t have to tell you that American Thanksgiving was yesterday. Honestly, if you’re Canadian I probably don’t have to tell you that. Americana permeates our border rather aggressively. No shade! I like Elvis and bourbon as much as the next person. Anyway, since a large portion of my readers are North American based, I’m going to go out on a limb and assume y’all are reading this hungover and riddled with heartburn. So, with your delicate state in mind, I devised these Jade Noodle Bowls with Soy Braised Tofu and Green Coconut Sauce to rehabilitate you. They have vegetables, remember them? I promise they’re pretty good, maybe not pie good but pretty good.