[ No Comments ] Posted on 01.16.08 under Uncategorized
A taste of Indian cuisine
Renee Blackstone, The Province
Published: Wednesday, January 16, 2008
Shelina Esmail Edgar is Vancouver’s own renaissance woman.
Edgar was born in Uganda and moved to Canada in 1972. She graduated from Lord Tweedsmuir Secondary in Cloverdale before throwing herself into higher education, earning degrees in financial management, Russian literature and political science. She also worked in the resource industry, helped launch a restaurant, raised thousands for charity, completed the Canadian Securities course, recently received her real-estate licence, and raised three children who are now all in university.
Perhaps most importantly, she’s a fabulous cook with a passion for good food and wine.
And now, after launching Dances With Spices: An Exotic Mix of Indian Culinary Styles (Cocobe Capital, $25.95), she can add cookbook author to her resumé.
Normally, she likes to cook “a mishmash of cuisines . . . I cook everything — Japanese, Thai, Chinese, Italian, French, Indian — if it is edible, I am interested,” Edgar says.
But in Dances With Spices, she concentrates on “the Indo/Persian food of my roots.”
Edgar is working on a second book with her daughter, Devon, which will feature recipes for university students who love good food.
Here are two recipes from Dances with Spices, which is available at Coles, Book Warehouse and at www.danceswithspices.com.
CARAMELIZED PINEAPPLE WITH CUSTARD
3 large whole eggs
2 large egg yolks
1/4 cup sugar
1 tsp. pure vanilla
3 cups half and half
14 oz. canned crushed pineapple in its own juice
1/4 cup sugar
Whisk whole eggs, egg yolks, sugar and vanilla together in a large bowl. Set aside.
Heat half and half just to a boil, and slowly add to the egg mixture, whisking continuously. Strain back into the saucepan and cook over low heat, stirring continuously, until custard begins to thicken (about 5 minutes). Remove from heat and chill.
Boil pineapple with the juice in a non-stick skillet on high heat for 6 minutes or until all liquid has evaporated.
Add sugar and cook on low heat until the sugar begins to caramelize (about 6 minutes). Remove from heat and cool. Serve the caramelized pineapple surrounded with chilled custard. Serves 6.
TANDOORI CHICKEN
This dish requires overnight marinating, so plan accordingly.
4 1/2 lbs. chicken thighs, legs, or breasts, boneless, skinless, and cut into 2-inch pieces
Spices:
1 - 2 chopped Serrano chilies with seeds
1 small onion, quartered
1/2 cup plain yogurt
3 tbsps. crushed fresh ginger
2 tbsps. crushed garlic
2 tbsps. olive oil
2 tbsps. lemon juice
2 tsps. ground coriander
2 tsps. ground cumin
2 tsps. garam masala
2 tsps. salt
2 tsps. sugar
1 tsp cayenne pepper
1 tsp. Hungarian paprika
1 tsp. ground turmeric
Blend all aromatics/spices to a paste in a food processor. Scrape on to chicken; coat well, place in covered container and marinate overnight, turning occasionally.
Preheat a broiler or barbecue. Thread chicken onto skewers and cook, basting and turning often, for 10 minutes per side or until cooked through.
Serve hot with naan and onion raita. Serves 6.
[ No Comments ] Posted on 01.16.08 under Uncategorized
Malcolm Parry, Vancouver Sun
Published: Saturday, January 12, 2008
SHELINA DOES DALS: Years spent selling carriage-trade homes taught Shelina Edgar what people wanted in a kitchen. Now she’s addressed what they want out of them. Her 132-page cookbook, Dances With Spices, contains 135 appetizer-to-dessert recipes based on her early years in Uganda and her forebears’ links to India and Persia.
Edgar lists 31 spices to dance with, from asafetida to turmeric, with cumin and coriander the principals. She also streamlines complex recipes, signposts short cuts that won’t compromise taste — “Buy onions pre-fried at Indian groceries” — and suggests where to find the best ingredients cheaply.
This $24.95 book should put a lot of homemade chutney, red-lentil dal, cilantro chicken, cassava lamb and especially prawns in tomato-yogurt sauce on city tables.
[ No Comments ] Posted on 01.16.08 under Uncategorized
A book for every foodie on your gift list
Deana Lancaster, North Shore News
Published: Sunday, December 16, 2007
Get your favourite foodie a new cookbook for Christmas, and chances are, you’ll reap the delicious rewards.
FOR THE CULINARIAN
- New World Provence: Modern French Cooking for Friends and Family, by Alessandra and Jean-Francis Quaglia. Published by Arsenal Pulp Press, $26.95.
The husband-and-wife team that run Vancouver’s Provence Mediterranean Grill and Provence Marinaside offer up a selection of dishes using fresh local ingredients and traditional French techniques. Keep it simple, or try something that requires a little extra effort — either way, you’ll find these recipes worth it.
FOR THE SMART-ALECK
- Balls! Round the World Fare for all Occasions, by Angela Murrills. Published by Whitecap Books, $24.95.
Oh that clever Angie Murrills. The Georgia Straight food editor has written an informative and hugely entertaining book, on, you guessed it: meatballs from around the world. Alongside she offers recipes for other spherical foodstuffs like cheese balls, rum balls, even highballs.
FOR THE FOOD-LOVING OUTDOOR ENTHUSIAST
- Whitewater Cooks: Pure, Simple and Real Creations from the Fresh Tracks Café, by Shelley Adams. Published by Whitecap Books, $29.95.
While most mountain cafeterias were still serving up dodgy chili in a stale bread bowl former West Vancouver chef Shelley Adams began serving fresh, inventive fare to skiers and snowboarders at Whitewater Winter Resort in the West Kootenays. Soon the food was as legendary as the mountain’s deep powder. You can relive it by making her famous Ymir Curry Bowl or Whitewater Veggie Burger at home.
FOR THE OENOPHILE AND CHEESE LOVER
- The Definitive Canadian Wine & Cheese Cookbook, by Gurth Pretty and Tony Aspler. Published by Whitecap Books, $35.
As an unwavering admirer of cheese it’s hard for me to write this without drooling all over the keyboard. This significant soft-cover includes a wine and cheese primer, tips on cooking with cheese and on pairing it with wine; and recipes with wine suggestions. Try pairing a medium-bodied white wine with Pretty’s Warm Artichoke and Cheddar Dip . . . mmmm; or a medium to full-bodied dry red with his Lamb Racks in a Puff Blanket. Delicious.
FOR THE SINGLE GIRL (WITH A SENSE OF HUMOUR)
- Libations of Life: A Girl’s Guide to Life One Cocktail at a Time, by Dee Brun. Published by Whitecap Books, $19.95.
Equal parts cocktail guide and relationship counselor, this could well be the funniest recipe book to hit the shelves in a while (or ever). Breaking up with Mr. Wrong? Try a “So you still want to be friends? Spritzer” or a “Plenty of fish in the sea Sling.” Daters will appreciate the “He made me go dutch Daquiri,” while dieters will love the low-cal cocktails like the “Control top Cosmopolitan” or the “I need to get in shape Shandy.” Brun has included laugh-out-loud tips on both cocktail mixing and men, and a hilarious glossary that offers such gems as “Out-call: When your wingman gives you the fake ‘emergency at home’ phone call during your dreaded first date (and you’re really just making plans on where to hook up after you escape this date from hell).”
FOR THE TRADITIONALIST
- One Pot Italian Cooking, by Massimo Capra. Published by Whitecap Books, $29.95.
The good-natured Toronto chef that makes regular appearances on the Food Network’s Restaurant Makeover is cooking dinner Italian style, and he’s inviting your family to the table. The recipes are authentic, fresh and delicious and are designed to mess up only a few dishes in your kitchen.
FOR THE HEALTH-WISE BAKER
- One Smart Cookie, by Julie Van Rosendaal. Published by Whitecap Books, $24.95.
If you love your sweets, but not what they do to your heart, hips and general health, One Smart Cookie is the book for you and your loved ones. The Chocolate Chip Cookies, Butter Tart Squares and Ultimate Fudge Brownies taste as good as any full-fat versions, but you can feel good about eating them.
FOR THE TRAVELLING GOURMET
- Dances with Spices, an Exotic Mix of Indian Culinary Styles, by Shelina Esmail Edgar. Published by Cocobe Capital Corp., $24.95.
This self-published volume is well laid out and easy to follow. Local author Shelina Esmail Edgar was born in Uganda but grew up in Canada with parents who made both Indian and Persian food at home, and it’s this unique culinary background that she draws upon as inspiration for Dances with Spices. Try Persian specialties like Basmati Rice with Fruit and Pine Nuts; or learn to make Samosas and other classic Indian dishes from scratch.
FOR THE CONSUMMATE HOSTESS
- Dish Entertains: Everyday Simple to Special Occasions, by Trish Magwood. Published by Harper Collins, $44.95.
This handsome hardcover from sunny Toronto caterer Trish Magwood includes fancy finger foods for cocktail parties, soups, salads, mains, sides and desserts. Busy home cooks will appreciate the way she has divided each chapter into “Everyday Simple” and “Special Occasions,” allowing them to use it for both weekday dinners and weekend events. Creative ideas and full-colour photos are sure to inspire a party or two.
FOR THE HEDONIST
- Indulge: 100 Perfect Desserts, by Claire Clark. Published by Whitecap Books, $45.
The first book by famed pastry chef Claire Clark is a luscious stroll through decadence. Though many of the recipes are complicated, she has included plenty of tips, tricks and instructions to guide the amateur pastry enthusiast, and gorgeous photos will keep you working for the rewards: Tutti Frutti Vol-au-Vents, Black Forest Trifle, and Hot Chocolate Soufflés. And if you’re not up to the challenge, simply keep this one on your coffee table and dream of the day when you can travel to California’s French Laundry to try Clark’s desserts yourself.
FOR THE SERIOUS HOME COOK
- The Elements of Cooking, by Michael Ruhlman. Published by Scribner, $24.
Modeled on Strunk and White’s The Elements of Style, this little orange handbook is a must for any home cook worth their kosher salt (best for cooking and seasoning). With only a recipe for stock this book is by no means a cookbook, but it’s a key tool for any kitchen.
© North Shore News 2007
[ No Comments ] Posted on 11.23.07 under Uncategorized
[ No Comments ] Posted on 11.21.07 under Uncategorized
I have had a lot of emails asking where the best place to buy spices in Vancouver is. I particularly like the Punjab Food Center at 6635 Main St. Harinder Toor, the owner is always very helpful.
[ No Comments ] Posted on 11.21.07 under Uncategorized
Thank you all for waiting. All orders will ship this week.
Happy Cooking!
Shelina
[ 1 Comment ] Posted on 09.19.07 under Uncategorized