preparation time: 10 minutes
salting time (optional): 3 hours to overnight
cooking time: 45-60 minutes, highly uncertain (5 minutes active)
Good for serving a crowd. The cut may be known as sirloin cap or picanha, depending on where you live. Contact Wil for advice.
Continue readingpreparation time: 30 minutes
marinating time (optional): 3 hours to overnight
cooking time: 40 minutes (5 minutes active)
This fragrant, oven-roasted pork goes well with rice, atop a bowl of noodles, or stuffed into sesame “siew baeng” flatbread pockets. Once the marinade and dipping sauce are made, there’s very little to do. A bonus is that leftovers keep well for a few days, and freeze well for several months. If you’re looking for a more authentic version of the dish, check out this video.
Continue readingpreparation time: 15 minutes
cooking time: 30-35 minutes
emergency contact: really no need
This one is for those times when you want a moist, comforting chocolate cake rather than a rich, indulgent chocolate cake. The one-bowl aspect is a bonus.
preparation time: 10 minutes
marinating time (optional): 30 minutes to several hours
cooking time: 45 minutes (5 minutes active)
emergency contact: camille
This recipe has been one of the finds of the pandemic. It requires only a few ingredients that are always on hand, and could not be simpler to prepare – if you launch the rice cooker before starting, and do a quick veggie dish while the chicken is in the oven, then you’ll be tucking into a delicious dinner in less than an hour. You can even throw the veg directly in with the chicken, as shown above, with a bit of additional olive oil and salt.
Continue readingpreparation time: 30 minutes
cooking time: 1 1/2 hours (1/2 hour active)
emergency contact: carol
Quick and easy salad that keeps (and improves) for several days in the fridge. If you’re out of maple syrup, you can substitute a mix of brown sugar and honey. Some slivers of leek are a nice addition as well.
Continue readingpreparation time: 20 minutes
cooking time: 30-40 minutes
emergency contact: camille
This crumbly, savoury loaf is meant to be served with apéritifs, but is great for any-time snacking. You can substitute in any of your favourite ingredients: almonds, pecans, pine nuts, olives, diced ham, bacon, chopped jalapeños. Anything goes really. The original recipe was inherited from the Rondenays (acquired via family friends who live in the south of France), but has been tweaked, with inspiration from David Lebovitz.
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The recipe for tea-leaf eggs has been updated. Check out the new and (hopefully) improved version here.
preparation time: 30 minutes
cooking time: 15 minutes
These are pretty much the classic version (all-butter pastry crust, raisins in the filling), with the exception of a maple/corn syrup swap. Happy Canada Day!
preparation time: 10 minutes
cooking time: 55+ minutes
emergency contact: camille
Knekkebrød (crispbread) is eaten throughout the day in Norway — for breakfast, for lunch, with brown cheese or kaviar as a snack, and even at that odd fourth meal they squeeze in before bedtime because dinner was finished hours ago around 5 pm. They are quick to make, infinitely versatile, healthy, satisfying, and keep for several weeks once they are baked.
original recipes by walter and andreas vistad
preparation time: 45 minutes
marinating time: 1.5-3 days
emergency contact: carol
This is a recombination of Walter’s and Andreas Vistad’s gravlax recipes. Originally posted in 2008, it has been re-tested, updated, and was served this way Christmas eve 2015.
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