On Halloween I’d pour my pillowcase full of assorted treats onto the floor and sort them into piles. There was a pile for chips, a pile for chocolate bars, a pile for rockets (which are apparently called Smarties in the US?), a single toothbrush and then a mound of the inedible candies like those “chewy” caramels, anything that didn’t come in a wrapper (poison! LSD!) and Goodies. Goodies, to me, are the most god awful candy creation ever devised by man. In case you are unfamiliar with this confection, as I suspect we may only unleash such things on Canadian children, goodies are a candy-coated licorice flavored candy. To me, there’s something about it that’s akin to making chocolate covered brussel sprouts. That is, if there is a proper way to introduce licorice to a child, this is definitely not it.

It was during this time in my life, when my palette was particularly vulnerable to such a viscous onslaught, that I developed a pronounced hatred for the flavor of licorice and all things licorice flavored. Red licorice however was always a favorite of mine, being used from everything from snack to makeshift straw. Red licorice is flavored with cherry and/or strawberry and is really not licorice at all though, sort of like how white chocolate is a pale impostor of actual chocolate.

In my teenager years, where I first started fostering a passion for food and cooking, is when I discovered fennel. Fennel Seed…

…or How I Learned to Stop Hating and Love the Mango

The first time I bit into a mango, I hated it. If you’re a mango lover, I know what you might be thinking, and yes, I did peel it first. That wasn’t the problem. Immediately after biting into it I was overwhelmed with this mushy taste of sweetened hairspray. Having on at least one occasion in memory sprayed my mother’s hairspray in my mouth, I took mangoes to be a bad thing filled with a vile substance akin to eating grooming products. I then shelved the idea of eating mangoes entirely as my palette became more refined and I established (and verified with a Wikipedia search on “mango”) that they actually taste of varying degrees of turpentine. Dr. Strangelove…

2 cups all-purpose flour
1 cup boiling water
or
8 flour tortillas
1-1/2 tablespoons sesame oil

2 tablespoons soy sauce
2 tablespoons rice wine
1 teaspoon sesame oil
2 teaspoons cornstarch
1 pound pork tenderloin, sliced
10 dried shittake mushrooms
6 scallions, chopped
12 cloves garlic, minced
2 tablespoons ginger puree

3 tablespoons rice wine
3 tablespoons soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 tablespoon vegetable oil
2 eggs, beaten
1 head napa cabbage, chopped
1/2 cup hoisin sauce
water

1. Combine flour and water in a large bowl and stir into a soft dough. Knead until smooth and elastic, then divide into 16 equal portions.
2. Roll each portion of dough into a 6" circle. Heat a non-stick skillet over medium-high heat. Lightly brush each pancake with sesame oil and lightly cook on each side until puffed and browned. Remove from pan and repeat with remaining dough. Set aside.
3. Combine soy sauce, rice wine, sesame oil and cornstarch and marinate pork for at least an hour.
4. Meanwhile, soak shittake mushrooms in boiling water until tender. Discard stems and slice. Combine with scallions, garlic and ginger and set aside.
5. Combine rice wine, soy sauce, cornstarch, sugar and pepper and set aside.
6. Heat oil in a large skillet or wok over medium-high heat. Drain pork and discard marinade, then fry in the skillet until cooked.
7. Remove pork from the skillet and add the eggs. Quickly scramble them, then stir in the vegetables.
8. Return the pork to the skillet, along with the prepared sauce, and continue to cook until sauce is thick.
9. Spoon a portion of hoisin sauce onto each pancake and top with a portion of the pork mixture. Roll up and repeat with remaining pancakes and filling.

Makes 8 servings

1 tablespoon cornstarch
3/4 cup water
3 tablespoons soy sauce
2 tablespoons sugar
1 clove garlic, crushed
1 teaspoon ginger puree

12 ounces Chinese egg noodles
1 tablespoon vegetable oil
1 medium carrot, julienned
1/4 small red cabbage, sliced
1 medium red pepper, sliced
1 cup broccoli flowerets, steamed
1 shallot, sliced
water

1. Combine cornstarch and water in a small saucepan, then add soy sauce, sugar, garlic and ginger and cook over medium heat until thickened.
2. Meanwhile, bring a pot of water to a boil and cook the egg noodles.
3. In a fry pan or wok over medium-high heat, add the oil, then fry the carrot, cabbage and red pepper until pepper starts to blister, then add in the broccoli and shallot and fry until shallot is golden.
4. Drain the noodles and toss into the wok along with the prepared sauce. Toss to coat and serve.

Makes 4 servings

1 teaspoon ginger puree
1 clove garlic, crushed
2 tablespoons cilantro, chopped
2 teaspoons soy sauce
1 tablespoon rice wine vinegar
3 tablespoons orange juice
1 tablespoons lime juice
1 tablespoon brown sugar
1 cooked chicken breast, thinly sliced
3/4 cup bean sprouts
2 cups lettuce
1/2 cup fresh basil, chopped
1 cup pineapple, cubed
salt and pepper

1. Combine the ginger, garlic, cilantro, soy sauce, vinegar, orange juice, lime juice and brown sugar. Season to taste with salt and pepper, adjust seasoning if necessary.
2. Marinate cooked chicken in the dressing in the refrigerator for about an hour.
3. Combine bean sprouts, lettuce, basil and pineapple. Pour chicken and dressing over salad and toss to combine. Serve immediately.

Makes 4 servings

1 tablespoon olive oil
1 tablespoon ghee
1 medium onion, sliced
2 pounds skinless chicken pieces
6 medium tomatoes, chopped
1/4 cup ground cashews or almonds
1 dried red chili
1 teaspoon garam masala
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
4 green cardamom pods
1 teaspoon ginger puree
3 cloves garlic, minced
1 bay leaf
2/3 cup plain yogurt
salt and pepper

1. Heat olive oil and ghee in a large pot over medium heat and add the onion, sautéing until tender.
2. Add the chicken and fry until lightly browned on all sides, then add the tomatoes and a generous pinch of salt.
3. Grind together cashews, chili pepper, garam masala, cloves, cinnamon, cardamom, ginger, garlic and bay leaf. Stir the spices into the yogurt.
4. Reduce heat to a simmer and cook until sauce has thickened and chicken is tender, about 45 minutes.
5. Serve over rice and garnish with fresh cilantro, if desired.

Makes 4 servings

1 cup butter, cubed
1 small onion, minced
6 cloves garlic, minced
1 tablespoon ginger puree
2 teaspoons turmeric
1 black cardamom pod
1 cinnamon stick
1 whole clove
1/8 teaspoon ground nutmeg
4 boneless, skinless chicken breasts

1. Melt butter in a saucepan over medium heat, being careful not to brown.
2. Once melted, raise heat to bring the butter to a boil and stir in the onion, garlic, ginger, turmeric, cardamom, cinnamon, clove and nutmeg. Reduce the heat to a simmer and leave uncovered until the milk solids have separated, about 30 minutes.
3. Strain the clarified (clear) part of the butter and discard the milk solids.
4. Heat prepared butter in a large skillet over medium-high heat. Add the chicken and brown lightly on both sides, then reduce heat to a simmer, cover and cook until chicken is cooked through to center and juices run clear when pierced with a fork. Serve with excess butter from pan.

Makes 4 servings

4 cloves garlic, crushed
1 large onion, chopped
6 tablespoons extra virgin olive oil
3 tablespoons tomato paste
1/2 teaspoon paprika
1/2 teaspoon ginger puree
3 cups water
3/4 cup red lentils
salt and pepper

1. Heat oil with garlic and onions in a large saucepan over medium heat. Cook until onions are tender, then stir in tomato paste, paprika and ginger.
2. Add water, bring mixture to a boil, then add the lentils. Reduce heat to a simmer and cook, covered until tender. Season to taste with salt and pepper.

Makes 4 servings

8 small red potatoes, quartered
1/4 cup olive oil
1 small onion, chopped
2 jalapenos, seeded and sliced
3 cloves garlic, minced
2 teaspoons ginger puree
6 scallions, minced
salt and pepper
water

1. Bring a large pot of salted water to a boil and cook potatoes until just tender.
2. Meanwhile, in a separate saucepan heat the oil with onions, jalapeno, garlic, ginger and scallions. Do not allow to brown.
3. Drain potatoes, pat dry and toss with the flavored oil. Season to taste with salt and pepper and serve.

Makes 4 servings

1 tablespoon extra virgin olive oil
2 red chilies, chopped
3 shallots, minced
1 clove garlic, crushed
1 teaspoon ginger puree
1 tablespoon red curry paste
1 tablespoon chili powder
1/2 teaspoon turmeric
1 large sweet potato, peeled and grated
1 medium carrot, peeled and grated
2 stalks lemongrass
1-1/2 cups water
1/2 cup cooked chick peas
1 cup coconut milk
salt and pepper

1. Heat olive oil in a large soup pot and add the chilies, shallot, garlic and ginger, sautéing until tender.
2. Stir in the curry paste, chili powder and turmeric, then add the grated sweet potato and carrot, as well as lemongrass. Add water until the vegetables are just covered and simmer until tender, about 20 minutes.
3. Remove the stalks of lemongrass and add chick peas. Puree with a hand blender or other, then add the coconut milk.
4. Season to taste with salt and pepper and serve with a small slice of lime.

Makes 4 servings