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Cook the Book: 'Canal House Cooking, Vol. 1'
Salads. Salads made out of anything I have in the house. Not a recipe, I'm afraid, but in the heat it's about all I want to eat...
Egg in Toast: What Do You Call It?
I'm Canadian, and my mom, who's family's been in Canada for +160 years, calls it a Birmingham Egg. No one has any idea of why that's their name, but there it is.
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Cook the Book: '660 Curries' by Raghavan Iyer
I was too young - I don't remember, I'm afraid. I grew up in a midwestern Canadian city with a moderately large Indian population, so it was always around. By 10, when most of my friends would have listed burgers or chicken fingers as their favourite food, mine was curry. When I was very good or for special meals, I was taken to Rajdoot. My parents even bought me the hat the servers wore, because I liked it all so much.
Cook the Book: 'Canal House Cooking, Vol. 1'
Salads. Salads made out of anything I have in the house. Not a recipe, I'm afraid, but in the heat it's about all I want to eat...
Egg in Toast: What Do You Call It?
I'm Canadian, and my mom, who's family's been in Canada for +160 years, calls it a Birmingham Egg. No one has any idea of why that's their name, but there it is.
Dinner Tonight: Salmon and Pea Tagliatelle
Are you supposed to drain the liquid from the peas first? Because I didn't, and got a bowl full of pasta and peas and fish and yogurt soup. The soup was tasty, but not a sauce that stuck to the pasta in any way. Tasted good at least!
Cook the Book: 'Tacos'
Piazza in Cuernavaca, about an hour outside of Mexico City. Sitting in the square with a roommate eating them, watching young courting couples, old people and kids chasing mylar balloons. The tacos were good - great, even - but it was the setting that made it perfect.
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
Less meat, certainly!
Cook the Book: 'Kneadlessly Simple'
A no-knead foccacia bread is my go to bread. Yum!
Snapshots from the UK: Walkers' Crazy-Flavored Crisps Competition
I got Pringles in "Spicy Guacamole" in Mexico that weren't bad, and some (forgotten brand) Port and Stilton chips in London last year. They were delicious.
Cook the Book: The Essence of Chocolate
A chocolate birthday cake from a bakery in Calgary called Decadent Deserts. It involved 2 pounds of Bernard Callebaut chocolate and not a lot else. BLISS.
Cook the Book: 'Baking Unplugged'
The local newspaper had a recipe for shortbread. That used a mix master. It ... wasn't good. Eventually, the cookies melted/melded into a gooey mass in their container. They didn't even taste good.
Cook the Book: 'Into the Vietnamese Kitchen'
To be happy. To simply let the tumultuous year that was 2008 slide away and just enjoy where I am now.
I figure that's just about as hard as my goal to stop eating junk food regularly. But just as beneficial, if not more...
Cook the Book: Jamie at Home
A good bowl of stew with some baking powder biscuits on the side. Mmmm.
Cook the Book: Martha Stewart's Hors d'Oeuvres Handbook
It was my 26th birthday. My closest friends were around my dining room table, the candles were lit, the food was on the table, I had just sucessfully roasted my first turkey. The scene was perfect, the food was fabulous, and it was all made better by my favourite people being there with me.
Cook the Book: 'The Bon Appétit Fast Easy Fresh Cookbook'
Pasta with frozen shrimp. Various different sauces, but with that as a starting point, you're good to go!
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
His 101 lists in the NY Times are something I got back to regularly. I like the way he thinks and explains things.
Cook the Book: 'Simple Italian Snacks'
Something sweet - cookies or cupcakes or some such. And a bag of chips. What can I say? My friends want the sweets.
Cook the Book: 'Martha Stewart's Cooking School'
My favourite crazy thing that she did was on her show at least ten years ago - I would never make it but it cemented by love of Martha. She took tiny flowers and with a paintbrush coated them in egg white, and then dusted them with super fine sugar, for decoration. It was such an insane thing to do that I couldn't help but appreciate her.
I do use her snickerdoodle recipe, among others. Her comfort cooking book from the late 90s is still one I cook from. Crazy as she may be (and that's why I love her), she sure does know food!
Cook the Book: 'Barefoot Contessa Back to Basics'
Oven roasted califlower. With bread crumbs and garlic. Yum!
Cook the Book: Mussel Risotto
This was so, so good. Totally going in to the keeper recipe pile.
Cook the Book: 'Second Helpings of Roast Chicken'
Onions! I can't cook without onions, practically. They are the basis for just about all savory food in my kitchen.
Salad ingredients often don't quite make it to the point of being eaten before they whither up and die...
Cook the Book: 'The Sweeter Side of Amy's Bread'
Straight up chocolate chip cookies. Yum!
Cook the Book: 'Giada's Kitchen'
My mom's home made tomato sauce with carrots and onions and spinach ground up, along with ground beef. It's perfect.
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About Peasantwench
Website: http://peasantwench.blogspot.com
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I was too young - I don't remember, I'm afraid. I grew up in a midwestern Canadian city with a moderately large Indian population, so it was always around. By 10, when most of my friends would have listed burgers or chicken fingers as their favourite food, mine was curry. When I was very good or for special meals, I was taken to Rajdoot. My parents even bought me the hat the servers wore, because I liked it all so much.