Archive for the ‘Foodie’ Category
Simply, the best Spaghetti Sauce
October 3rd, 2008
I mean no disrespect to you or your mother. Or her mother. But, my mother and her sister made a sauce which is better than any you’ve had before. I realize this is a bold statement, and I am open to the possibility that I may be wrong, (I’m not) so I urge you to give this recipe a try and let me know.
The genius of this dish is that while I respect that there is a storied history, and limitless regional variety of what is ostensibly an Italian classic, this ‘aint one of them.
My mom is from Vienna, not Sicily, and so there is no pretense of Old-World classical Italian village anything. Just pork fat goodness.
You could add fresh tomatos, mushrooms, or cellery. But why? In the words of my friend Matt who has eaten at my mother’s table: “Some people make meat sauce. Mrs. Hofstätter makes meat!”.
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Pineapple Chicken Curry with Rice
September 25th, 2008
My friends Chuck and Michelle introduced me to this dish many years ago. I think Michelle grew up it with in the UK and they adapted it while spending time at various Canadian Forces bases around the world. Although more modest than my version; using ketchup, milk, and raisins, I must give them credit for teaching me the basic flavours of the dish. The combination of sweet and spicy is a hit everytime.
Thanks are also due to my college friend Sukhwinder. When I made her this dish nearly a decade ago at a class potluck, she was reluctant but impressed with the result. It was only after passing this test that she shared with me the secret of Garam masala. Once I learned to eschew the grocery store ‘Curry’ powder in place of some authentic flavour, I was able to bring this dish to a new level.
If you have a local Indian Grocery, go and start a conversation. You will get the attention of every grandmother in the store when you ask for some ‘masala to make a curry’. Even if you start with some more readily available spices, I’m sure you will learn to love a new combination you might not have tried otherwise.
To be honest, today I mix and match with masala, prepared curry powder, and few other non-Indian flavours. The recipe below is what I typically use today. Be patient and experiment.