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Ants Climbing a Tree
I made this Chinese noodle dish for a party and want to save my version of the recipe so I can make it again. The key to the whole thing is finely chopping all of the ingredients so that the “ants” can climb the tree of the noodles. The flavor is spicy from the mustard…
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Ricotta cheesecake cupcakes
I love cheesecake but a whole cheesecake at home for two people is daunting. Smaller servings are easier to share, so cupcake tins are the way to go. This recipe makes 12 single-serving baked cheesecakes that are creamy and delicious with a generous crust. I adapted this recipe to work with the ingredients I had…
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Pickle Chicken
Every time we finish a jar of pickles, I do a happy dance. Tod makes the most delicious fried chicken with the leftover brine. We call it Pickle Chicken. To be honest, it’s a riff on J Kenji Alt’s Buttermilk Brined Southern Fried Chicken recipe, but with pickle brine substituting for the milk marinade. Pickle…
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Black Panther Bake Sale Pie
A while back the the dreadful heat of summer, Lawrence was reminiscing about a pie he recalled from his student days. “The Black Panthers use to sell it at their bake sales. Made with beans and spices. We ate it up.” I promised him I’d make one when the weather cooled down. And so over…
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Ume chutney
With so many plums on hand, I’ve gotten creative. There’s only so much jam you can make and give away when everyone else is also making it. It’s sort of like “zucchini season” in Pennsylvania when everyone is overwhelmed with their harvest. This is an adaptation of a British chutney recipe from Saveur. I localised…
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Ume-zing spiced plum jam
All the ume trees in our yard are producing plums like mad this year. We made ume-shu and with the remainder of the first harvest I cooked up this jam. It’s really good. I’ll be making some more because we’re harvesting plums every other day now. Ume-zing spiced plum jammakes about 2 cups 1 kg…
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Chocolate Cake, 1933 style
“All About Baking”, published in 1933, is an excellent primer on baking with lots of lost wisdom about how to prepare pans, to set baking times, and to perfect mixing techniques in the days before electric mixers. Doing this with a hand mixer makes it so very easy. Creaming butter by hand is a good…
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Jaljeera, Cumin Lemonade
While teaching a school program on a hot day in India, the kids and I were served a drink I’d never tasted before. It’s a sweet, salty, and spicy lemonade called jaljeera. I’m in love; this is the best thing for a hot day, whether it’s a Tokyo heatwave or a dusty playground. There are…
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Curried Mushroom Toast
Back from India, Tod is perfecting his fusion Indian recipes. Here is this morning’s brunch – a creamy curried mushroom sauce over toast. We’ve made this before, but this time Tod’s included some of the more esoteric Indian spices. The result is a rich, full-bodied flavour. If you don’t have these spices and seasonings at…
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Scorching Orange and Mint Salad
We had a strange assortment of leftovers from a party, including a bag of oranges, a bunch of mint and and a whole jar of black olives. A friend recently returned from a trip to South America gifted us some unidentified dried chiles. This must be a salad! The addition of cilantro and salt rounded…
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