5 things our food editors love this month!
Unhomogenized milk, jicama, Jaswant's kitchen spice blends.
Food News | August 2014
Vegetable of the month!
Pronounced hee-ka-mah, and common in Latin American cuisines, jicama is a root vegetable that looks like a beige turnip and tastes like a cross between turnip and pear. Look for small to medium ones with smooth, unblemished skin. It’s best served raw, so simply peel, slice and sprinkle with sea salt. We love it in jicama and prosciutto rolls and jicama, corn and pepper salad.
Secret spices
When Jaswant Kular’s daughters moved away from home, they kept calling her for recipes. Eventually Jaswant, a nutritionist originally from India, made spice blends for her girls so they could easily recreate their best-loved dishes. Now you can take them home too. Our favourite is the tadka masala, a combination of 20 spices, onions and garlic that shortens prep time and delivers delicious results.
Spice blends, from $6, Jaswant's Kitchen.
Milk en vogue
We first noticed it at our local hip coffee shop: milk in glass bottles with a buttery layer sitting on top. Then we started seeing it everywhere: unhomogenized milk. Considered closer to its natural state, non-homo milk has a clean, sweet taste that has even non-milk-lovers drinking a chilled glass every day. And what to do with that delectable dollop of thickened cream that floats on top? We suggest spreading it over a freshly baked scone.
Unhomogenized milk, $5 per litre, Eby Manor.
Related Stories
Going meatless
Although her new cookbook is devoted to vegetables, Liana Krissoff understands that while many of us aren’t strict vegetarians, we’re now eating less meat. The book is divided into seasons and offers flavour-packed recipes for whatever is abundant, like roasted broccoli with pomegranate and tahini and roasted carrot salad with spicy lemon dressing.
Vegetarian for a new generation, Liana Krissoff, $28.
Hugo & Nate caramels
Swoon! There’s no better word for our reaction to these exquisite caramels. Rich and buttery soft with complex butterscotch flavours, they’re easily the best we’ve ever tasted. The candies are made in small batches in Kitchener, Ont., using only the best-quality ingredients. We could go on and on . . . but the proof is in the eating, so do yourself a favour and get some right away!
Fleur de sel caramels, from $10, Hugo & Nate Confections.
The very best of Chatelaine straight to your inbox.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
