Since I had a lot of veggies piling up in the fridge, I figured palak/saag paneer and “Gemüse Spezial” (my favorite vegetable and paneer dish at the Pakistani Imbiss I used to go to in Berlin) would be a good way to use them up. But before I could make them, I needed to make the paneer first.
If you’ve never made paneer before, don’t be intimidated. It’s really easy, and as far as I can tell, it’s impossible to screw up. Continue reading “Paneer”→
It sounds like a mistake. It sounds like some German teenager who works at the cheese stand misheard the manager when he said, “Es heißt Stilton. Kommt aus England,” and so turned and wrote “Stichelton.” Continue reading “Stichelton”→
Living on the east coast of Canada, there is an abundance of fresh, tasty seafood. Chowder, when made well, is a wonderful way to show off local flavour. First, a note about chowder: it is not vegan, vegetarian, lactose-free, gluten-free, or kosher. For those with “allergies” it could produce full-on anaphylaxis, making it the soup equivalent of a loaded gun. Don’t let any of this detract you: well-prepared chowder is a gentle yet well-meaning fuck you to gourmands in need of mettle. Continue reading “Seafood Chowder”→
On Monday, in Geneva for business, I ventured from my hotel a little before 8pm to look for dinner. After perusing the menu of a few places in the neighbourhood, I settled on the little “bistrot lyonnais”. The menu looked a little meat heavy but made my mouth water.
The proprietor and wait staff greeted me warmly and seated me in the cozy restaurant near the bar with a good view of the black board with the daily specials. The last item on the board was “Spécialités orales de Cédric et Mélanie”. Continue reading “Comme un bouchon”→