Cooking recipes

Red cabbage is so classic with sweet and sour flavours that it is very hard to think of any other way of serving it - so I didnt. Balsamic vinegar provides both qualities.

This is quite simple, but since it should be cooked to the point of being moist rather than wet, good temperature regulation and frequent stirring are important. 


4 to 6 servings
45 minutes - 30 minutes prep time


4 cups finely chopped red cabbage
4 to 8 shallots - 1 cup when chopped
2 tablespoons unsalted butter
1/2 cup chicken stock OR apple juice OR white wine
2 tablespoons balsamic vinegar
salt & pepper to taste

Trim and chop the cabbage. Peel and chop the shallots. Heat the butter in a large non-reactive (stainless steel or glass) pot.

Add the shallots and cook gently for about 5 minutes, stirring regularly, until softened and reduced and slightly browned in spots. Add the cabbage, mixing in well, and let it too cook down for about 5 minutes, stirring regularly.

Add the chicken stock or other liquid, and reduce the heat to medium-low. Cover and cook for about 15 minutes, stirring once or twice to be sure it isnt catching. Remove the lid, and add the balsamic vinegar and salt and pepper. I would use about 1/4 of a teaspoon of salt, unless you think your chicken stock is particularly salty, in which case use less. You could use white wine or apple juice or cider if you wanted a vegetarian dish.

Continue cooking for another 10 minutes or so, stirring regularly, until the broth and vinegar are absorbed and the dish is just moist. The closer it gets to done, the more often you will need to stir it to prevent it from scorching, but it is still probably a good idea to increase the heat a little from when it was cooking covered, in order to speed the process a bit.

This reheats well, but it is probably easier to do it in the microwave or in a covered dish in the oven than on the stove-top, where there is the most danger of it burning.




Last year at this time I made Apple Brown Betty.

While I was in Shipshewana over the weekend, in addition to the delicious cheeses, I also purchased a fantastic Raspberry Jalapeno jelly.  In case you have never tried it, raspberry jalapeno jelly, or any hot jelly or jam, is a tasty paring with cheddar cheese and crackers or spooned over cream cheese.  I had another idea, however, for utilizing this jelly.  The thought of a sticky sweet and slightly spicy glaze for a tender, succulent pork roast.  I think the experiment was a huge success.

I combined 2 tablespoons of the raspberry jalapeno jelly, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, dash of Worcestershire sauce, 1 tablespoon of ketchup and 1 tablespoon of brown sugar in a small saucepan.  I heated the mixture over relatively low heat until the jelly melted and a smooth glossy glaze was formed.  After simmering the glaze for about 15 minutes, it had cooked down just enough and thickened to the perfect consistency. 

I seasoned a 2 pound ribeye pork roast with chipotle chili powder, garlic powder, salt, pepper and oregano and placed in on a rack inside a shallow back pan.  The pork roasted in a 375 degree oven for about 45 minutes, when I removed it from the oven and glazed it with the first layer of raspberry jalapeno sauce.  Back into the oven for 10 more minutes, then another coating of glaze.  Repeat 2 or 3 more times until the pork has reached the desired temperature and a beautiful mahogany glaze has formed on the roast.  Let rest 20 minutes before carving. 

For the twice baked potatoes I baked a russet potato in a 350 degree oven for 1 hour.  Cut it in half lengthwise and remove the pulp to a large mixing bowl.  Then, add a couple tablespoons of butter and a splash or two of milk and stir  vigorously until beautiful smooth and fluffy mashed potatoes have been created.  Refill the empty baked potato shells with the mashed potatoes and place in baking dish.  Cover with grated cheddar cheese and garnish with paprika.  Bake in a 350-375 degree oven for about 10-15 minutes, or until the cheese has melted and the potatoes are heated through. 

Serve the sliced pork roast and twice baked potatoes with a fresh and lightly dressed slaw which includes only shredded Napa cabbage and a vinaigrette of 2 tablespoons cider vinegar, 1tablespoon canola oil, 1 tablespoon of sugar and a generous season of salt and pepper.  Gently dress the shredded cabbage with the vinaigrette and toss thoroughly to combine.     

When we dropped Mr. Ferdzys Aunt off at the airport lat week, we took advantage of the fact that we were surrounded by what must be one of Canadas largest Sikh communities to do a little shopping for items not found in our sleepy little community. In short, we got some paneer!

The great thing about paneer is that it can be fried, and gets soft and melty but holds together. (Fried cheese! Two of my favourite things, together!) It was delicious with some beans and cabbage from the garden. We didnt put in too much paneer, as this was a side dish for us, but you could use more and it would make an excellent main dish.

2 to 4 servings
25 minutes - 10 minutes prep time


1 teaspoon fennel seed
1/4 teaspoon salt
1 teaspoon rubbed basil
pinch of cayenne

2 cups chopped green beans
3 cups chopped cabbage
1 or 2 teaspoons very finely minced fresh ginger
100 grams (1/4 pound) paneer
1 tablespoon mild vegetable oil

Grind the fennel seed and mix the seasonings in a small bowl. Set them aside.

Wash, trim and chop the beans, and trim and chop the cabbage. Peel and mince the ginger. Cut the paneer into 1 cm or slightly larger dice.

Heat the oil in a medium sized skillet. Add the beans, along with several tablespoons of water - watch out, it is likely to spatter - and cook for two or three minutes, stirring frequently, until the water is evaporated. Add the cabbage and another tablespoon or so of water, and again cook, stirring frequently, until the water is evaporated. Add the ginger, paneer and seasonings, and continue to cook for 3 or 4 more minutes, until the vegetables are soft and browned in spots, and the much of the cheese is also browned.





Last year at this time I made Chile Garlic Sauce and Monster Zucchini Slaw. The Chile Garlic sauce, by the way, was hot but not as hot as I had expected, considering the quantity of cayenne chiles that went into it. Something about the canning process mellows them considerably. Also, I am working on the last jar of it - time to make some more!