Main Dishes: Omnivorous . Vegetarian . Pasta and Noodles | Vegetables and Salads | Sides, Condiments, Sauces and Spice Mixes | Bread, QuickBread and Muffins: Savoury . Wild Yeast . Sweet | Desserts & Cakes | Techniques

Main Dishes
Omnivorous . Vegetarian

• Bengali fish curry (Indian-style)
• bacon-wrapped chicken logs
• barbecued butterflied chicken (with Pandan leaf, ginger, garlic, green onions stuffed under the skin – served on rice and garnished with fresh chili sauce)
• butter chicken (Indian-style)
• chicken enchiladas with red mole (based on a recipe in SAVEUR Magazine)
• chicken livers – twice fried
• chili chicken (Chinese/Indian-style)
• claypot chicken (chicken baked in white wine, rosemary, oil-cured black olives)
• hoisin chicken (or pork) & peanuts (Chinese-style stirfry)
• jaggery chicken (Indian-style)
• Nigella’s chicken (based on Nigella Lawson’s “Tagliatelle with Chicken from the Venetian Ghetto”)
• corn and potato chowder (made with barbecued corn on the cob)
• duck a l’orange
• Eggs Fauxrentine (hard boiled eggs with bacon, radish greens and hollandaise on toasted multigrain bread)
• goulash (based on a recipe in SAVEUR Magazine)
• hickory smoked pork (marinade: ale/thyme/pepper) with caramelized onion gravy
• hickory smoked pork with beer sauce
• moules Mariniere (mussells poached in wine)
• omelette: Green Garlic
• omelette: Swiss chard
• pasta with ham, peas and mint in optional cream sauce
• pork chops, peaches and garlic on a bed of couscous
• Puy lentils with sausage (based on Laura Calder’s “Sausage and Lentils”)
• quasi Reuben sandwich (made with ham instead of beef)
• quiche: dried mushroom, ham, onion and 2 cheeses
• rogan josh (Indian-style stew made with pork(!) instead of lamb or goat)
• sole piccata (sole with browned butter and capers)
• tourtiere (meat pie)

Vegetarian (or easily translated into vegetarian)

• aloo chops (Indian-style potato pancakes)
• chura (Indian-style flattened rice with peas and peanuts)
• hummus
• eggplant with mint (goes fabulously with Persian Rice OR falafel)
• felafel (falafel??) (includes recipes for tahini and goat’s cheese sauces as well as red cabbage salad)
• fettucine Alfredo (includes recipe for fresh pasta)
• fried rice with mushrooms, peas, egg and sesame oil (omit ham and fry tofu to make this vegetarian)
• French Canadian onion soup (use vegetable stock instead of chicken stock to make this vegetarian)
• Gnocchi: spinach
• lasagne: pepper squash and sage with walnuts, cheese and onions (use vegetable stock instead of chicken stock to make this vegetarian)
• manicotti stuffed with spinach and ricotta (includes how to make fresh pasta; ricotta and sauce with fresh tomatoes)
• mushroom ravioli (includes how to make fresh pasta; use vegetable stock instead of chicken stock to make this vegetarian)
• nettles on fresh pasta with cream sauce
• omelette: red pepper spaghettini
• omelette: moringa leaf
• omelette: radish leaf
• pasta with asparagus, toasted pinenuts, caramelized onion, grainy mustard and goat cheese
• pierogies (recipes for dough as well as potatoes and cheese stuffing)
• penne with beets, pecans and apricots (use vegetable stock instead of chicken stock to make this vegetarian)
• penne with oven roasted sweet potato, pecans and goat’s cheese
• red cabbage raita
• refried beans casserole
• ricotta leek pie (includes how to make ricotta and puff pastry)
• shepherd’s pie (made with dried beans instead of meat)
• Skyliner chili (spaghettini, chili, cheese, onions, crackers)
• soup: chickpea with harissa and croutons
• spaghettini with grilled shrimps in Pernod
• spaghettini with sage and oven-roasted sweet potato
• tart: prune blue cheese (includes recipe for pastry made with butter; works wonderfully as a starter)
• tarts: prune blue cheese (revised) (includes recipe for pastry made with butter and whole wheat flour; works wonderfully as a starter)
• vegetarian burgers (made from dried beans)
• using dried beans

Pasta and Noodles

• fettucine Alfredo (includes recipe for fresh pasta)
• Fettucine: Nigella’s chicken (based on Nigella Lawson’s “Tagliatelle with Chicken from the Venetian Ghetto”)
• Gnocchi: spinach and potato
• lasagne: pepper squash and sage with walnuts, cheese and onions (use vegetable stock instead of chicken stock to make this vegetarian)
• manicotti stuffed with spinach and ricotta (includes how to make fresh pasta; ricotta and sauce with fresh tomatoes)
• mushroom ravioli (includes how to make fresh pasta; use vegetable stock instead of chicken stock to make this vegetarian)
• nettles on fresh pasta with cream sauce
• pasta with asparagus, toasted pinenuts, caramelized onion, grainy mustard and goat cheese
• pasta with ham, peas and mint in optional cream sauce (includes recipe for red wine pasta)
• pasta with wild leeks (with fresh egg noodles)
• penne with beets, pecans and apricots (use vegetable stock instead of chicken stock to make this vegetarian)
• penne with fried peppers and bread crumbs
• penne with oven roasted sweet potato, pecans and goat’s cheese
• penne with radish leaves and broccoli (and whatever else was in the fridge)
• Skyliner chili (spaghettini, chili, cheese, onions, crackers)
• spaghettini with blackened chilis, rapini and sausage (or broccoli and ham instead of rapini and sausage) “our favourite”
• spaghettini with chicken livers and broccoli
• spaghettini with grilled shrimps in Pernod
• spaghettini with sage and oven-roasted sweet potato

Vegetables and Salads

• asparagus (Chinese-style stir-fried with black bean peanut chili sauce)
• Balsamic onions (based on Barefoot Contessa Ina Garten’s recipe)
• beans: chickpea soup with harissa and croutons (based on the recipe for lablabi in “Mediterranean Street Food” by Anissa Helou)
• beans: fuhl (made with dried kidney and romano beans and tahini; fuhl can be made with any dried bean)
• beans: hummus (made with chickpeas, aka garbanzo beans)
• beet chips and spiced dip
• beet tops with dill and mustard seeds
• beets with capers
• beets and turnip with fennel and mustard seeds
• bindi (Indian-style okra)
• broccoli with black bean sauce (Chinese-style)
• broccoli stirfry (Chinese-style with ginger and garlic)
• broccoli with garlic and anchovies
• Brussels sprouts sautéed in butter with caramelized garlic and bread crumbs
• Brussels sprout leaves sautéed with bacon and garlic (based on a Laura Calder recipe)
• bubbly squeak (kale and potatoes; based on the Two Fat Ladies’ recipe for “Bubble and Squeak”)
• cauliflower: aloo gobi (Indian-style potato and cauliflower)
• cauliflower au gratin
• cauliflower stifado-ish (Greek-style cauliflower)
• corn on the cob with lime and garam masala (Indian-style barbecued corn)
• dandelion greens (warm vinaigrette)
• fenugreek greens: aloo methi (Indian-style potatoes and fenugreek leaves)
• green beans: aloo posta with green beans (Indian-style potato, white poppy seeds and green beans)
• green bean casserole
• mushrooms, stuffed with onions, butternut squash, oven-dried tomato, cheese, fresh herbs
• onion rings (using wild yeast starter leftovers)
• pakora (fried battered vegetables – batter made with chickpea flour)
• potatoes: lemon oregano potatoes (Greek-style)
• potatoes, peppers and rapini on the barbecue
• potatoes: mandolined and fried (latkes, potato pancakes, rosti)
• pumpkin: baked
• salad with bacon wrapped goat’s cheese
• salad with warm dressing
  (salad made with spinach, dried cranberries, red onion, blue cheese, homemade croutons)
• salad: beet (grated raw beets)
• salad: orange, red onion, fennel (with mint and chilli flakes)
• salad: oyster mushrooms and red peppers on water cress (with thyme and a simple vinaigrette)
• salad: pears, pinenuts, red leaf lettuce (with shaved Ilha Branca, a parmesan-like cheese)
• salad: red cabbage
• salad: sausage, goat’s cheese and potatoes
• spinach: palak paneer (with Indian flavours, but salting the spinach first to “cook” it)
• sweet potatoes, oven-roasted

Sides, Condiments, Sauces and Spice Mixes

• apricot jam (based on “Apricot Lekvar” in ‘Baking with Julia’)
• apricot preserves (oven-roasted apricots)
• black bean chili sauce
• chili paste (Indian condiment for hard-boiled eggs)
• chilli sauce (made with fresh red cayenne chillies, ginger and schmaltz)
• chocolate morita gravy (for roast chicken)
• coffee barbecue sauce
• couscous with preserved lemon
• dates stuffed with pecans and wrapped in bacon
• eggplant with mint (goes fabulously with Persian Rice OR falafel)
• fried apples (ideal with grilled or fried chops)
• garam masala (Indian spice mix)
• goat’s cheese sauce (ideal with felafel)
• harissa (Middle Eastern condiment made with cayenne pepper, cumin, caraway, coriander seed, salt, garlic, and olive oil)
• herbed radish butter
• Hollandaise sauce
• jerk sauce (yes, it’s hot!)
• Madeira sauce
• mint/coriander chutney (Indian-style made with fresh mint, coriander leaf (cilantro), green chilli)
• mole: pecan/cashew (made with pecans, cashews, dried shrimp, plantain and ZERO chocolate)
• mushroom risotto
• mushroom sauce
• onion pilau (Indian-style rice)
• peach preserves
• peanut chili sauce
• pears: oven-dried
• pickled carrots and onions (Indian-style same-day)
• pizza sauce (made with fresh tomatoes)
• preserved lemons (based on a Patricia Wells’ recipe in “At Home in Provence”)
• prune blue cheese tart (includes recipe for pastry made with butter)
• puliyinji (Indian-style Tamarind Ginger Chutney)
• salad dressing: balsamic vinaigrette and bacon for red leaf lettuce salad (or any other leafy salad)
• Smarties dressing (stuffing) for roast chicken
• spinach artichoke goat cheese spread
• spice mix: fennel seed Spice Rub #4
• spice mix: Ras el Hanout (North African spice mix)
• spice mix: za’tar (Middle Eastern mixture with thyme and sumac)
• spice rub: old bay seasoning
• tahini sauce
• tarragon cream sauce (made with milk rather than cream)
• toasted coconut and peanuts (ideal with rice and South Indian-style fish curry)
• tomato sauce with olives & capers

Bread, Quick Bread and Muffins
Savoury . Semi-wild and Wild Yeast (sourdough) . Sweet

Savoury

• baguettes
• bagels (1st attempt)
• “real” bagels (made with strong flour and parboiled in malted water before being baked)
• bagels – Beranbaum’s from “The Bread Bible”
• bread: caraway rye
• bread: cinnamon raisin oatmeal
• bread: couronne – pain de compagne
• bread: focaccia with onion (based on a recipe in “Piano, Piano, Pieno” by Susan McKenna Grant)
• bread: Italian knot (BBB, May 2009)
• bread: multigrain (seeds, corn, rolled oats, oat groats, oat bran, buckwheat, rye and wheat flours)
• bread: naan yeasted Indian flatbread topped with kalonji (nigella seeds)
• bread: pita (wholewheat pita baked on the barbecue)
• bread: poppy seed
• bread: seed and grain (based on multigrain bread above)
• bread: semolina fennel seed with currants and pinenuts
• bread: sesame twisted rings
• bread: sprouted wheat flourless
• bread: Tortano based on the recipe for ‘Royal Crown’s Tortano’ in “Artisan Baking Across America” by Maggie Glezer
• crackers: fennel seed Pernod (based on Susan’s (wildyeastblog.com) recipe for Tortas de Aceite)
• crackers: Don’s health biscuits (made with rolled oats)
• hamburger buns topped with sesame seeds
• hamburger buns (baked in the barbecue)
• flatbread: farinata/socca
• flatbread (rescuing foccacia dough that didn’t rise)
• muffins: banana strawberry
• muffins: bran with prune filling
• muffins: cornmeal chilli cheese
• muffins: cranberry cornmeal
• muffins: pumpkin bran
• paratha (Indian-style fried flatbread)
• pita (and how to bake it in the BBQ)
• pita chips
• quickbread: Beer, Onion and Fontina
• quickbread: cheese pinwheels
• quickbread: scones
• quickbread: gluten-free corn bread (made with cornmeal and chickpea flour)
• quickbread: sweet potato corn
• quickbread: yeasted baking powder biscuits
• raw bannock cheese pinwheels

Wild Yeast (sourdough)

• crackers (made with sesame, poppy and flax seeds and left-overs from feeding wild yeast)
• crackers: faux Stowe (made with flax seeds, pepitas, rosemary, pecans and left-overs from feeding wild yeast)
• onion rings (using wild yeast starter leftovers)
• semi-wild bread
• semi-wild challah
• semi-wild bagels
• wild bread (based the recipe for basic sourdough in “Piano Piano Pieno” by Susan McKenna Grant)
• wild bread with rye and caraway seeds
• wild bread with rye and sesame seeds (Occhi di Santa Lucia shape)
• wild bread with malt
• wild bread with olives
• wild bread with walnuts and raisins

Sweet

• bread: apricot roll
• bread/buns: buttermilk cluster
• buns: banana cinnamon buns
• buns: cinnamon buns (based on University of Alberta Tuck Shop Buns)
• challah (semi-wild)
• festive braid (challah-like egg bread)
• Finnish cardamom bread

Cakes & Desserts

• black bean brownies (gluten-free, using baking chocolate)
  • Laura’s variation of black bean brownies (gluten-free, using cocoa)
• Boston cream pie
• cheese cake (New York style with sour cream topping)
• beet cake (or substitute carrots to make carrot cake)
• cream cheese icing
• cream cheese topping (ideal with fresh strawberries)
• faux clotted cream (made with goat’s cheese and yoghurt – great with scones)
• goodies: food for the gods
• goodies: shortbread (Scottish-style)
• goodies: cheese cookies (savoury)
• ice cream: beet (dessert)
• ice cream: dulce de leche
• ice cream: lime
• ice cream: mango
• ice cream: strawberry
• icing: chocolate cream cheese
• mincemeat (using butter rather than suet)
• miracle cake
• mishti doi (Indian-style sweet yoghurt)
• pastry
• pecan brittle
• pie: apple (includes recipe for pastry made with olive oil)
• pie: apple (includes recipe for pastry made with shortening)
• pie: apple with rosemary (includes recipe for pastry made with lard)
• pie: grape (includes recipe for pastry made with lard)
• pie: lemon (includes recipe for pastry made with lard)
• pie: plum (includes recipe for pastry made with lard)
• pie: rhubarb (includes recipe for pastry made with vegetable shortening)
• pie: rhubarb revisited (includes recipe for pastry made with lard)
• pie: strawberry (or any berry) (includes recipe for pastry made with butter and shortening)
• pumpkin cake roll
• red chili syrup (for ice cream)
• strawberry short cake (biscuits) with fresh strawberries and whipped cream
• strawberries with sweet creamy cream cheese topping (fresh strawberries with balsamic vinegar and black pepper)
• strudel: cherry (based on a recipe in SAVEUR magazine)
• strudel: peach
• tarts: butter tarts
• tarts: apple (based on “Tartelettes aux Pommes Lionel Poilâne” in one of the Patricia Wells’ cookbooks)
• tarts: apple goat cheese lavender (could work as a starter as well as for dessert)
• tart: prune blue cheese (includes recipe for pastry made with butter; works wonderfully as a starter)
• tarts: prune blue cheese (revised) (includes recipe for pastry made with butter and whole wheat flour; works wonderfully as a starter)
• wine poached pears with goat’s cheese

Techniques

• how to bake hamburger buns in the barbecue
• how to bake a Hallowe’en pumpkin
• how to barbecue corn on the cob
• how to convert a recipe for wild yeast to one with domestic yeast
• how to capture wild yeast
  • feeding wild yeast
• how to crisp up papadam
• how to infuse milk for béchamel sauce
• how to knead slack dough by hand
• how to make a 6 strand braid
  • 6 strand braiding video
• how to make bacon
• how to make gelatine topping for pâté
• how to make granola
• how to make puff pastry
• how to make ricotta cheese
• how to make fresh egg pasta
• how to make yoghurt
• what I think is essential equipment for bread baking

Main Dishes: Omnivorous . Vegetarian . Pasta and Noodles | Vegetables and Salads | Sides, Condiments, Sauces and Spice Mixes | Bread, QuickBread and Muffins: Savoury . Wild Yeast . Sweet | Desserts & Cakes | Techniques

edited to add new recipe(s): 13, 19 May, 4, 10, 28 June, 3, 8, 19 Aug, 20 September, 6, 7, 20, 31 October, 3 November, 8, 15, 18 December 2009; 7, 27 January, 9, 11, 23 February, 20 March, 8 April, 25 May, 14 June, 13, 15, 27 July 2010