Tag Archives: recipe

Recipes from the soul

One of my favourite cooking quotes is, “Don’t ever let a recipe tell you how much garlic to put in. You measure that with your heart.”

I come from a family where recipes are impossible to follow.

Asking my mom how much of a spice to add, she shakes an imaginary spice bottle in a circle saying, “Go twice around the pot.”

My sister is cooking a recipe while on the phone helping our cousin’s wife cook the same recipe (and my sister is measuring for the first time to help): ‘Put a teaspoon (of a spice) in.’ Then once she adds the teaspoon herself, “No, that’s not enough, put another teaspoon in.”

My grandmother in her Guyanese accent, “Ya put a pinch a dis, a dash a dat” Or, “Cut-up some onion and mix it up with da same amount a garlic.”

“How much exactly?”

“Da same amount, not too much, not too little.”

As a result, I never follow a recipe:

A teaspoon of garlic? That can’t be enough!

A pinch of black pepper? Do you mean per serving?

Parsley? And no cilantro, that has to be a mistake!

Why isn’t there ginger in this recipe?

Hoisin sauce would make this rice stir fry recipe so much better.

Ground beef? I think I’ll just cut open a couple spicy Italian sausages and use use them instead.

I don’t really like to cook, but when I do, I don’t measure anything exactly as a recipe says. I don’t stick to the ‘suggested’ items list. I choose and measure items with my heart and soul.

My brother-in-law gave me some advice once, he said, “Follow a recipe exactly as suggested the first time, there’s a reason that exact recipe made it into the cookbook. Then if you don’t like it, change it up.”

Great advice… I just can’t follow it, and I blame my family! 😜

Spice it up

I make a pretty good rice stir fry. It’s a simple recipe that I made up one day when I saw we had a lot of veggies and leftover rice. My secret, very little soy and ‘way too much‘ hoisin sauce, sesame oil, garlic, and fresh ground pepper. And, a home made pepper sauce that is a family recipe my sister makes for me. I’m not a great cook, but I do some creative things at times and this is one of those times.

When I say ‘way too much‘ of something, I don’t mean drown in the flavour, but I notice that recipes always seem to be conservative with flavours and they try to find some kind of artistic balance. I say screw that when I’m being creative in the kitchen. Most recipes don’t add nearly enough garlic. Most recipes sprinkle black pepper. Most recipes that use sesame oil measure it in teaspoons or at most a couple table spoons. If you saw how much of these I add, you’d think I was ruining the dish… but none of these tastes are overpowering, and my dish is not boring or bland. It has kick, it has zest, and it sends my family back for seconds.

I make a few family concessions. My wife likes way more cilantro than my daughter, so I use a small amount in the dish, but have more chopped for my wife and I to add to the plate. My wife doesn’t like beef in it so I cook a side pot of beef in a similar sauce for my daughter and I. We each get our own version of the dish.

The point is, I really go crazy with certain ingredients, and I think that is seldom done in recipes you find in books. Some flavours deserve a good overdose, others you have to be careful with. Garlic, go nuts. Rosemary, be gentle. Fresh ground black pepper, double the recipe’s suggestion. Dill, be reserved.

Yes, you can have too much of a good thing, but more often than not a recipe simply won’t give you enough of the good stuff, and that’s how I go ‘off book’ on a recipe. That said, my brother-in-law shared some good advice with me recently. He said that the first time he follows a recipe he does it exactly as it is described. That way he can judge what earned it a place in the recipe book, before he gets creative. Good advice. Don’t try to fix something that isn’t broken. But if you taste a recipe and it needs more garlic, well then the next time you cook it, go a little garlic crazy.

Favourite steak sauce

I love steak. Seared, medium rare, moist, chewy, with a thin slice of crispy fat. Tonight I bought an eye of round roast cut and made my own steaks out of it. I’ve cooked the end piece in 2 slices for myself and the rest have gone into the fridge, seasoned, and in a ziplock bag, for a future, shared dinner. These will taste better than ones I ate today, after having the marinade soak in longer, but I enjoyed my steaks so much that I wanted to share my simple 2-step recipe.

1. Sprinkle la Grille Montreal Steak Spice liberally onto both sides of the steak, forcefully pushing the spice into the meat with your palm.

2. Mix 50% HP Sauce and 50% Lea & Perrins Worcestershire Sauce with some of your favourite (liquid) hot sauce to taste. Dip your streaks in.

That’s it. That’s all you need.

Cook on the BBQ, turning only once if you can, so as not to dry out the sides. I tend to have the BBQ above 500° when I add the steaks, and drop the temperature a bit. Then I flip onto a hot, unused part of the grill, put the lid on and lower the heat. I don’t always get the timing right and sometimes end up with medium rather than medium rare, but the moisture stays in cooking it this way and I’m not disappointed.

A simple recipe that you probably already have the ingredients for in you kitchen.

Enjoy!

A fun ‘how to’ video

One of our teachers at Inquiry Hub Secondary, Ms. Yu, posted a video challenge on our all-school Microsoft Teams:

I whipped this video up yesterday. It was fun to do, and didn’t take that long to make.

Imagine trying to make this video 20 years ago. What equipment would you have needed? How many hours of editing would it have taken? Now, anyone can create a simple ‘How to’ video in a matter of minutes, or a couple hours if you want to edit it and add captions/music etc.

We live in a time when producing and sharing creative ideas is easier than ever. I’m connected to a lot of educators online that create and share amazing things with me. I’m also connected to educators that have so much to share, and they don’t. If you are the former, thank you for your contributions to my learning. If you are the later, what are you waiting for?