This Vietnamese curry brings me back many years. The mix of savoury spices and rich root vegetables was a surprise when I first tried it. It reminds me of my first years in Toronto, trying new cuisines and opening my eyes.
Shakshuka is a North African dish that is mostly eggs cooked in tomato sauce – with other things added to it to make it interesting – eaten with bread. In this case, we added colourful bell peppers, onions, and herbs. Incredibly simple – but so very good.
I hadn’t had the urge to buy a cookbook since 2010…
When I saw Roberto Santibañez’s “Truly Mexican” cookbook at the Frida and Diego exhibit at the AGO, it looked like something I would enjoy and learn from. This book focuses on some of the basics of Mexican cooking, with most of the book dedicated to perfecting variations on sauces.
In my last post, I mentioned my frustration at the length of time it took to cook legumes from dried (soaked) in my slow-cooker. I’ve done some testing, and found a method that seems to work well.
