About

A blog about cooking and food, and how to make it taste good and be healthy. The dishes are almost all gluten/dairy free, and many are vegetarian. The focus is on techniques and ingredients over recipes - this is about everyday cooking, and that means making it work with whats on hand!

Wednesday, December 28, 2011

Duck Fat

I had some duck skin and fat left over from some duck, and used it to render out the duck fat. Duck fat has a distinctive and delicious taste. It rivals pork fat in awesomeness.

Monday, December 26, 2011

Ginger Tea

This ginger tea is super strong, and will clear out your head if you're stuffed up.

Saturday, December 24, 2011

Urad Dal

Dal is a soupy dish made of lentils and spices, and is a staple of Indian diets. Lentils are high in protein, so dal is served almost everyday as an important part of a vegetarian diet.

Saturday, December 17, 2011

Secret Ingredient: Szechwan Pepper

Szechwan pepper is a common ingredient in Chinese and other Asian dishes. It looks like peppercorns, but is from an entirely different family of plants. It isn't hot like black pepper or chilis, and instead gives a tingle like a mild electrical current, enhancing the pleasure of other flavors.

Tuesday, December 13, 2011

Flourless Chocolate Cake

Gluten free desserts are tricky, especially when they also need to be dairy free. Tonia (who sells cakes on the side) took up the challenge and successfully pulled off this flourless chocolate cake.

Saturday, December 10, 2011

Pakoras, Part II

These chicken parkoras are similar to the apple pakoras, except they are one big chunk coated in the chickpea batter, and I found a new spice blend specific to pakoras.