Saag “Paneer” (vegan)

My husband’s maternal grandparents raised their family in India.  Chris’ grandfather ran an international boarding school in his capacity as a United Methodist Minister.  Chris’ mother and all of his aunts and uncles grew up playing in the foothills of the Himalayas and attending the Woodstock School.  It is easy to see how this experience…

Fake Tandoori Chicken

A while back I tried a recipe for buttermilk roast chicken.  The recipe suggested that you allow the chicken to marinate in the buttermilk for 24 hours and the result was very tender.  I had used a whole chicken cut into parts and I was surprised to discover that, when prepared this way, the breast…

Sourdough Blini (Gluten-Free)

I have not posted anything about my gluten-free sourdough starter for a little while.  That is misleading.  The sourdough starter has continued to demand a lot of attention and produce a lot of pancakes and Estonian style dark sourdough bread in my house.  I have given away quite a lot of it.  In fact, if…

Gluten-Free Dark Sour Bread (Inspired by Estonian Leib)

 My sister and I went to Estonia to last June to learn about the country where our grandparents grew up.   Estonia has very delicious dark sourdough rye bread called Leib.  Our grandmother used to make it, and although I have had other dark sourdough breads (Russian mostly) none of them ever tasted quite as…

Lamb, Fig and Eggplant Moussaka (Gluten-free or not)

I have had the pleasure of eating a lot of fresh figs as of late.  I hope that you have too.  If not, consider making this moussaka.  My mum’s friend Keith grows figs and he told me recently that figs were good in moussaka.  I tend to trust Keith since he was the first person…

Sweet Herb Stew

Typically when improvising I play with a lot of hot flavours. I love Chinese and Indian cooking and draw liberally from their spice palette. But the other day I felt like making something not spicy. Go figure. Cuisine wise, I generalize more when I’m thinking about European cooking. For instance, I think of the herbs…

Heroic Indian Rice Pudding (Kheer)

We served this rice pudding as for desert at our Indian welcome dinner the night before our wedding.  When I was planning the menu I tried to pick recipes that would not be too crazy to make in large quantities.

Mi-Cuit and Pickled Plums

On our honeymoon, Chris and I bought a bottle of Pickled French Plums in Washington State.   We ate them with smoked oysters and aged gouda cheese.  The ingredient list was short so I thought that I would try to reproduce them at home.  How hard could it be? Well I made something, and it…

Comforting Greek Vegetable Stew

Do you like cooking for other people? Personally it’s one of my main motivations for cooking creative food, making it nourishing and preparing food in general. This week we finally started doing something at work that we’d all been intending for ages: cooking a staff lunch to share. I made a goal to start after…