 |
|
Adobos are purées of rehydrated chillies, and their possibilities are legion. This one combines full-bodied flavours with a slight smokiness, making it an ideal basis for stewed dishes. |
|
|
Adobos are aromatic pastes that form the basis of a great number of Mexican dishes: marinades, soups, chili con carne, salsas, chilorio, etc. Try a pinch in a salad dressing or a mayonnaise. Adobos freeze very well, too. |
|
|
Great with chicken or duck, or to accompany game dishes. |
|
|
A traditional punch, sweet-and-slightly-sour, for your party! Or to sip quietly on the deck one sunny afternoon! |
|
|
The small amount of Ras-el Hanout goes perfectly with the chèvre to make a simple but delicious hors d'oeuvre! |
|
|
This dish can be served as a simple side-dish, or used as garnish on a bed of buckwheat (soba) noodles. |
|
|
Serve with grilled meats. Or for the unrepentantly decadent - on a poutine! |
|
|
This sauce can be used to accompany satays or as the dressing for a salad that is going to constitute the whole meal. Equally well-suited to Chinese ravioli. |
|
|
Here's a really simple recipe to make a pita dip or to accompany grilled meats, fish. |
|
|
No-brainer classic American sauce, easy and delicious. |
|
|
This spice paste is typical of the Yucatán region of Mexico and is made from annatto seeds. Since they are extremely hard, the easiest way to grind them is using an electric coffee grinder. |
|
|
|
|
|
|
|
|
This butter can be used as a sauce in itself in order to flavour pasta or other dishes requiring a sauce; or incorporated as another ingredient in more complex dishes. |
|
|
Lemonade with a twist. |
|
|
We've been serving this chutney with our bahjis at the Jean-Talon Market for years. The recipe is really easy, and the result can also be used with roasted meats. |
|
|
Use like vanilla in desserts, pastries, cakes, crème anglaise, and crème brûlée. |
|
|
|
Categories
