TomHofstätter.com

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.

Read the rest of this entry »

Everyone has a Flank Steak recipe. Here’s mine.

This easy treat can be enjoyed as a meal, side dish, or atop a hearty salad. This recipe becomes magical not so much by the ingredients, but rather by the combination of marinating time and cooking technique. Be patient and experiment. Read the rest of this entry »