Filed under: Canadian, Cookies, Dessert, Eggs, Flour, Frugal, Ginger, Heirloom, molasses | Tags: Cookies, heirloom recipes
This is my great-grandmother’s recipe, which I obtained by watching my grandmother (who turned 90 this year!) make them. Her version is more quaint than my own, being baked in a wood-heated oven and full of measurements such as “a pinch“, “enough to keep if from being sticky, but not enough to make it dry”, and other such specifics. 
It took a fair amount of experimentation to get the oven temp and timing right — my grandmother varied this based on her best guess at the wood oven’s temperature on any given baking day — but it’s well worth the effort. This makes a fairly large batch and they keep very well for a long period in an air-tight container.
Filed under: Beets, Cake, Canadian, Dessert, Eggs, Flour, Vegetarian | Tags: baking, Beets, Cake, Dessert, Vegetarian
I’ve been pretty big into making desserts with vegetables as the late summer harvest goes into overdrive — making a beet cake to use up those prolific, purple roots appearing in my CSA order seemed a no-brainer.
Filed under: Indian, Main Course, Rice, Side Dishes, Vegetarian | Tags: garam masala, onion, pilaf, Rice, Vegetarian
This is another recipe out of Madhur Jaffrey’s, “From Curries To Kebabs”. It’s a great way to change up the usual “rice with curry” equation and creates a fragrant accompaniment to the beef curry I also made tonight.
The spices required are easily found in a Chinese or Indian grocery — I found all of mine without any trouble in Ottawa’s Chinatown.
Filed under: Beef, Indian, Main Course, Spicy, Tomato | Tags: Beef, curry, Indian, Tomato
This recipe is from Madhur Jaffrey’s book, “From Curries To Kebabs”, and is very easy to make. It’s simmering away on the stove right now and smells delish! As with any Indian recipe, it’s best to have your ingredients measured and prepared ahead of time to keep things moving along.
This recipe needs no fancy name. It’s flavour and moistness speak for themselves. This cake was a staple of childhood celebrations in my house while growing up — it makes a fabulous base for Black Forest Cake, but is also excellent with chocolate cream cheese icing and cinnamon hearts.
Of course, if I were to give it a fancy name, I’d probably call it “Triple Layer Fudge Cake”.. or something like that.
