This promises to be very bad for your diet.  Worse yet, if you read the Gingerbread Hot Chocolate recipe and you don't make it, your toenails turn green and fall off.

This is hot chocolate made in the French style using cream, coca and real chocolate to make it rich and thick.  Then for some seasonal fun we've spiced it up to give you a little kick of ginger, allspice and cinnamon.   A wonderful afternoon pick-me-up on a cold winter day or an alternative to coffee or espresso after a meal.

It's so rich I might suggest espresso cups to serve, but hey, it's your waistline.  Just do me a favor and don't try "skinning it up" with 2% or some such nonsense, you'll just ruin it.  You'll wind up with a sluge of coca solids on the bottom and a scum of coca butter on the top because 2% milk contains too much water and not enough milk fat to bind to the chocolate.  (This is chemistry people, I'm not making this stuff up.)  So if you must lighten up, use one part homogenized milk against two parts light cream.

Of course, some of you are just looking for an excuse to drink cream and you need little convincing.  (You know who you are.)  The only thing missing is booze, I'm thinking an aged dark rum, what are you thinking?

This week we've showcased the Gingerbread Hot Chocolate with our Asian Gingerbread Pear Cake for a full on gingerbread experience.  It's epic.

Gingerbread Hot Chocolate Recipe

Prep time: 5 minutes
Cooking time: 10 minutes

1 cup light cream (half & half or 10% milk fat)
2 tablespoons coca powder
1 tablespoon sugar
2 1/2 teaspoons powdered ginger
1/4 teaspoon allspice
dash white pepper
1 oz dark, semi sweet chocolate, chopped

Method:

1. In a small, heavy bottomed sauce pan combine coca, sugar, ginger, allspice and pepper - off the heat.  Add cream and whisk well until blended.  Be sure to get all the coca powder blend off the bottem of the pot.
2. Place over medium low heat and bring to a low simmer, whisking occasionally to ensure cream does not scald.
3. Remove from heat and add chocolate, whisking to melt.  As the chocolate melts, the fat from the chocolate will rise to the top.
4. Return to low heat, whisking to emulsify and allow the coca butter to blend with the milk fat.  If left to cool a 'skin' will form on the top, just whisk back into the hot chcoalte over low heat to bring it back to silky smoothness.

Allow to very, very gently simmer on low for about 3 minutes.  To check consistency: dip a clean spoon into the Gingerbread Hot Chocolate and run your finger through the film on the spoon.  The clean strip should remain clean, when held horizontal for at least 5 seconds.

Serving suggestions... whipped cream and candied ginger.   Go on, add the whipped cream don't be a sissy.

A far east twist on a holiday favorite, Asian Gingerbread Pear Cake is slightly sweet, moist and intense with the bright addition of poached pears for a show-stopping, simple cake; the prefect fit for holiday entertaining.

Pear and ginger being such a stunning flavor combination, I looked at maybe a hundred different recipes and was leaning towards a Upside-Down Pear Gingerbread Cake when Food Gypsy Technical Director, Chef B, suggested I look at a recipe from Ricardo Larrivée.  My guy always has great ideas in the kitchen with 25 years of experience to back them up,  when he says "it's a cake I've been wanting to try" I go and check it out.

In his Pear Spice Cake, Ricardo features the full pear in a dramatic tone-on-tone cake that is subtle and beautiful.  Baked loaf style, each slice highlights the silhouette of the pear on the plate, to stunning effect.

Shopping for the perfect pear, these beautiful Chinese White  Pears caught my eye.   This Asian pear varietal is crisp and juicy with creamy white flesh, a slightly sweet taste and a hint of tartness near the centre.  Choosing them as my pear shifted my recipe direction as I began looking for a gingerbread with an Asian lean.

Fortunately, I stumbled on this gem from the blog Blue Kitchen, Marion’s Gingerbread which they described as:  "Dark molasses, black pepper and Chinese five-spice powder make for big-flavored gingerbread with a spicy bite."  Huston, we have our gingerbread.

I pushed the pear poaching liquid with a hint of lemongrass, then reserved that to replace the boiling water in the original recipe adding a level of acidity to help marry the two flavours and heighten the spice.  The collaborative result was this dramatic, dark, rich, spicy cake in contrast to the mellow, creamy flesh of pear --- and a new personal best.

The top maintains a wonderful slight stickiness, perfect to dust with a touch of icing sugar, and now, three days later it's still moist and holding it's goerogous shape.

A couple of notes from the Gypsy Kitchen before you dive in:  

• First, I used a silicone pan so I didn't have to rely on the Magic of Christmas to get this sucker on a plate.  Alternatively, a piece of parchment to line the pan would be a good idea.  The pears weigh the cake down and I would hate to see it break after you've spent your precious time on it.
• Second, Chinese White Pears are not essential, Bartlett pears will work just as well. Try to find three that are about the same height, shape and weight - so they cook evenly.
• Third, I just love a recipe in which I must use my melon baller.  Just sayin'.

Asian Gingerbread Pear Cake being a less sweet version of gingerbread with a very adult, spicy back, a few serving suggestions for you:  sweetened whipped cream, vanilla ice cream or as you see below, a good, gooey caramel.  You may also wish to pair it with our Gingerbread Hot Chocolate because... it's like... FREAKIN' AMAZING.

Happy Holidays!

Asian Gingerbread Pear Cake Recipe

Preparation time: 30 minutes
Cooking time: 70 minutes

Poached Pears (adapted from Ricardo Larrivée)

3 Asian pears, ripe but firm, with stems
Juice of 1 lemon
6 cups water
1 1/2 cups sugar
2 teaspoons lemongrass powder (or 1 stick of lemongrass)
1 cinnamon stick

Asian Gingerbread (adapted from Blue Kitchen)

1-2/3 cups flour
1-1/4 teaspoons baking soda
4 teaspoons ground ginger
1-1/4 teaspoons cinnamon
1-1/4 teaspoons five-spice powder
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup white sugar
1/2 cup molasses
1 teaspoon vanilla
1/2 cup plus 2 tablespoons poaching liquid, boiling
1/2 cup vegetable oil, plus oil for the pan (if needed)

Method:

Poached Pears -
1.  Peel the pears, leaving the stems in place and the pears whole.  Working from the bottom, core the pears using a melon baller.  Place the pears in a bowl and sprinkle with lemon juice.  Set aside.

2.  Place the water, sugar, lemongrass (powder or fresh) and cinnamon in a saucepan and bring to a boil.  Add the pears and the remaining lemon juice. With the syrup barely simmering, poach the pears until tender, 10 to 15 minutes.  Transfer to a bowl and let cool to room temperature.

3.  *Set aside 1/2 cup plus 2 tablespoons poaching liquid.*

Asian Gingerbread -
1.  Preheat the oven to 350ºF.  Prepare loaf pan by oiling the bottom and sides or  line with parchment.

2.  Grind the pepper if needed.  Fresh ground pepper is preferred as it has all it's oils intact.

3.  In large heatproof bowl, sift the flour, baking soda, ginger, cinnamon, five-spice powder, pepper and salt.

4.  In a separate medium bowl, whisk egg, then add sugar, vanilla and molasses and mix well until smooth and shiny.

5.  In a small saucepan, combine oil and reserved poaching liquid over low heat.  If it begins to boil before you are ready to add it, turn off the heat (or it may boil over).

6.  Pour the egg-sugar-molasses mix into the dry ingredients.  Stir thoroughly.  It will resist you and at first, but put some muscle into it and it will soon come together into a stiff batter.

7.  When the batter is thoroughly mixed, bring the oil-and- poaching liquid to a boil and pour it quickly (all at once) into the batter. This activates the baking soda and makes a fizzy, foamy batter.  With a wooden spoon or whisk, stir thoroughly until the batter is smooth. The batter will quickly become shiny and rather liquid.

8.  Pour about 1/3 of the batter into the prepared loaf pan then place poached Asian pears in pan, stem up, at an equal distance apart. Spoon remaining batter into pan around pears, leaving stem exposed and place in the preheated oven on the center rack.  Set a timer for 40 minutes and test.  it may need more time depending on the water content of the pears.

*The cake is ready when a tester inserted near the center emerges with just a few crumbs on it, and it has begun to pull away from the sides very slightly (also, the top may crack as it bakes, don't panic).*

9.  Cool the cake in the pan on a rack. Run a pairing knife around the edges to loosen before removing from the pan (or lift gently with the edges of the parchment).

Carefully remove and plate, cutting each slice to expose the pear.  Serve warm or cool.  Enjoy.

From time to time, our resident Food Gypsy Health & Wellness Advisor drops us a line on what's good for yee old bod - and why.

Dr. Kubie: Dr. Josef Kubinec (aka: Dr. Joe), BPT, CPMA – is a physiotherapist, sports medicine specialist, acupuncturist, former organic farmer and restaurateur; currently based in Clementsport, NS, Canada.  He's a busy guy but he makes time for a little Gypsy gab when he can (between sticking pins in patients). 

His acupuncture training took him to China, where he integrated an interest in herbal and Chinese medicine with his western scientific training, giving him a rather unique perspective on food as preventative medicine. 

We call this section of Food Gypsy "Food Vibe" - Oprah has Dr. Oz this Food Gypsy has Dr. Kubie.

Dr. Kubie on the waterfront in Halifax, Canada

Gypsy: So Dr. Joe what's the Food Vibe today?
Dr. Joe: Scapes!  Lots and lots of garlic scapes. 

A scape is the top part of the hard neck garlic plant, that if left in nature, will bloom and seed.  In garlic production, farmers remove the flower, driving the plant's energy into the bulb, making for bigger, juicier bulbs and that is how we get big, fat garlic. 

Not only is this lovely, curly little flower edible, it's packed with nutrition in perfect harmony with what the body needs in its season.  Nature truly is a marvel. 

"One of the biggest benefits of eating local is the seasonal fluctuations in produce and what they offer in the way of nutritional support.   

The earliest spring vegetables and herbs - rhubarb, dandelion greens, nettles, fiddleheads and asparagus - cleanse the kidney, liver, gallbladder and blood and stimulate circulation after a long winter of stagnation. 

As we move forward into late spring/early summer the garden offers us this delicate flower from the Allium family that aids in digestion, is a natural anti-fungal/antibiotic and cholesterol fighter that tastes terrific. 

Garlic is good for the heart, it can actually reverse arterial plaque, it's nature's cardiac conditioner. 

Now consider eating a growing seed; what you're consuming is the plant's effort in sustaining the species.  It puts all it's energy into expanding, so the energy and nutritional value is multiplied.   

Packed with vitamins C and A garlic scapes support the immune system but most importantly - that seed alive with energy." ~ Dr Kubie 

He's big on energy, it's what keeps us breathing.  I like breathing, it's nice. 

The delicate flower...

Garlic scapes are edible and delicious, you often see them in farmer's markets this time of year, all bright green and curly.  You can eat them raw, sliced in salads, add them to your favorite bruschetta, lightly sautee in a bit of olive oil (or butter) as a side, and (one of my favorites) tempura-ed for a crispy, tasty treat. 

Even better; take that living garlic flower use it as a fresh garlic substitute as bulb garlic gets old, soft and punky - until the fresh cop arrives at harvest time. 

Pack your food processor with whole garlic scapes, a touch of course salt (to act as a preservative), a generous drizzle of extra virgin olive oil and hit that button until you have a smooth green paste. 

From Dr. Kubie's Kitchen; Scape Puree. Sharp and tangy and packed with goodness.

Add nuts of your choice and make scape pesto or leave it fresh and use it in any recipe the same way you would use garlic.  Garlic scape paste freezes beautifully and, unlike it's bulbus brother, it leaves little garlic 'after fume' making you kissable and people friendly. 

"I like the explosiveness of the energy" says Dr. Kubie "you taste that sunshine, that brightness, in every bite. 

I take the scape paste and smear it on a nice rare rib steak. The essence of garlic, without the burn." 

Mmmmm.  Sunshine in every bite.  Now that's energy.

Dr. Kubie's Kitchen; the making of Scape Paste. On the left is another of his health marvels: Dulce Salt. A topic for another day on Food Vibe.

Inspiration strikes in the most unlikely of places.  Over the weekend, as we traipsed over the countryside trying to avoid the Royal Couple in their whizzing black sedans and police escort as they went about their royal duties (blocking roads), we found ourselves on the patio of one of our favorite pubs.

Beverages appeared.  Snacks soon followed and in that line up of tapas was a most disappointing chicken satay... which lead us down the slippery slope of "there is no excuse for bad food".

It's true.  A bit of forethought and some flavor was all that was lacking.  This was a phoned in effort.  Thankfully, our server agreed, the kitchen sent out a fresh attempt (while better, still dry and lacking in taste) and the item was deleted from our bill.

On our high horse of "there is no excuse for bad food" we decided to create our own take on a satay salad; packed with bright, Asian flavor - a joint effort in the Gypsy Kitchen with Chef B., him leading the charge on the marinade and my take on direction & interpretation.

A cold vermicelli salad with bright fresh veg, lightly dressed with a lime, rice wine vinaigrette.  Hot chicken satay, moist, pull-apart tender (and totally delicious) finished with a peanut sauce.  Balanced harmony in summer cooking, with a couple of "secret" techniques that make this satay a new favorite.

Chef B. : "Hey I'm just a French guy and I've never been to Asia, but I know that tastes good."

Right you are Darling, among the best satay I've ever had... in any country.  Authenticity and intensity.  Never comprise on taste.  The galangal really makes it pop.

Combining garlic, ginger, galangal, lemon grass, lime leaves, a hint of chili, cumin, curry (powder and leaves) and coriander we have a gooey pulp that is base of flavor that will move your pallet throughout the dish.

Marinade, beaten to a pulp!

For the chicken; we take the satay base (aka: goo), mix with a light soy & some oil.  In the peanut sauce, we infuse water with 2 tablespoons of the (reserved) satay base for a continuity of flavor & aroma, and in the dressing, the infused water is added to sesame oil, rice wine vinegar & a touch of soy for an herbal brightness and light acidity for punch.

It's a tasty satay three-way.

And just how, pray tell, do you get that fall-off-the-stick, melt-in-your-mouth tenderness we're going for?  That my friend is technique.  Using dark, skinless, boneless chicken thighs we cut them into chunky, thread-able pieces, placed them between to pieces of plastic wrap and gave them a good with the bottom of a frying pan.

Pounded thighs, bashed spices... violence in the kitchen.

The point here is to gently break the fibers of the meat. No need to go crazy, we worked them for a few seconds each, flattening to about 1/3 of an inch thick. Then dropped the chicken pieces into the marinate and refrigerate for at least 90 minutes, preferably overnight.

The result was a smooth, buttery texture.  This applies equally well in any dish where you want marinated, tender chicken.  (Dark meat has more fat and therefore more flavour than white meat and is a favorite in the Gypsy Kitchen. It's often cheaper too.)

Being summer, I'm moving the cooking outdoors.  I want light, I want cool,  I want simple.  But simple is surprisingly hard to do.  Miss a layer of flavor and you have "boring" - balance is key.

We choose rice vermicelli as a starch base with bright fresh vegetables for a simple clean taste.  Rice pasta cooks in minutes; rinse well, toss with a bit of oil and it will refrigerate for days.  Also travels well if a person were to be heading for the cottage or to a pot luck in the neighbours backyard.

Loved this marinade so much I doubled the recipe and now have scallops soaking for tomorrow. Only limited by your imagination.

Don't let the list of ingredients intimidate you, I broke it down into three sections for ease in preparation, or if you wanted to make teh satay as a stunning appetizer, but basically it's much of the same in different quantities. 

Good ingredients, good technique and a whole lotta' love, and you've got great food.

Let's get cooking... we've not phoning this one in.

Thai Summer Satay Salad

Prep time: 1 hour
Cooking time: 15 minutes

Ingredients:

3 cloves garlic, crushed
1 tablespoons ginger, sliced
1 tablespoon galangal, sliced
2 fresh, red chilis, sliced
3 lime leaves
1 1/2 teaspoon cumin powder
1 1/2 teaspoon curry powder
1/4 cup fresh packed coriander leaves
2 generous pinches, dry curry leaves
2 tablespoons vegetable oil
1/2 teaspoon 'light' soy sauce
1 pound (approximately 6) boneless, skinless chicken thighs

1/4 cup peanut butter
3 teaspoons sesame oil
3 teaspoons *marinade infused water (see method)
2 tablespoons coconut milk
1 dash of hot sauce (to taste)
1 dash of light soy sauce (to taste)

1 package rice vermicelli noodles
1 carrot, finely sliced (or shredded)
1/2 a red pepper, finely sliced
1/2 cup fresh snow peas, finely sliced
2 green onions, finely sliced
1/4 cup fresh, chopped coriander
1 tablespoon sesame oil
1 tablespoon *marinade infused water (see method)
2 teaspoons lime juice
2 teaspoons rice wine vinegar
1 teaspoon sugar
1 dash of hot sauce (to taste)
1 dash of light soy sauce (to taste)
chopped, roasted peanuts (to finish)

Method:

1. In food processor combine garlic, galangal, chilis, lime leaves, cumin, curry, coriander & curry leaves. Pulse lightly until mixed to course paste. In this recipe, we went old school with a mortar & pestle to crush the ingredients together until both fragrance and flavor fuse.
2. *Reserve 2 tablespoons marinade 'pulp' in small bowl, add 1/4 cup of water to infuse flavor, let stand 15 - 20 minutes.
   Strain & reserve.
3. Cut thighs into three equal(ish) pieces, and gently 'pound' between two sheets of plastic wrap to approximately 1/3 of an inch thick. Drop into marinade, coat well, refrigerate (turning occasionally) for a minimum of 90 minutes (as long as 24 hours). Remove chicken, rush off excess marinade and thread onto skewers for grilling.
4. Place on hot grill, brush with oil if necessary. Grill for approximately 10 minutes, turn as meat begins to darken and char until cooked.  Remove from grill and serve immediately on dressed salad, with peanut sauce.

Peanut Sauce:

1. In a small bowl, add peanut butter, whisk to breakdown.  Add drizzle of sesame oil, whisk, this will make it looser, smoother.  Add drizzle of marinade infused water, this will encourage it to congeal and thicken.  Repeat, alternating between the oil (fat) & infused water (liquid) until sauce is smooth and harmonious in favour. 
2. Whisk in coconut milk.   Add hot sauce and soy sauce if needed for heat and seasoning balance. 
3. Let stand at room temperature for 30 minutes to an hour.

Gypsy note: Keep in mind this sauce will intensify as it stands, at room temperature.  The heat will be truer, the flavours will bind and it will take on a new character.  Leftovers can store in the fridge for up to a week.

Chilled Vermicelli Salad:

1. In a medium sauce pan bring salted water to a boil, add rice vermicelli, cook (according to package instructions) until translucent (approximately five minutes).  Drain.  Rinse with cold water.  Shake off excess water and chill.
2. In small bowl, combine seseme oil, lime juice, rice wine vinegar, marinade infused water and sugar.  Whisk to blend.  Taste.  Add soy and hot sause as needed.
3. In a large bowl add cold rice vermicelli, sliced carrot, snow peas, red pepper, green onions & coriander.  Toss with vinaigrette.

Gypsy Note: to be honest I reverse engineered this vinaigrette - tossing the noodles in sesame oil, adding the liquid/acid and sugar (etc) then tasting, until it was spot on.  I call this "winging it".  It's fun. So long as you have approximately 1/3 oil to 2/3 acid, you're good.

To plate: start with a portion of vermicelli salad, two to three satay sticks, a generous dash of peanut sause and finish with chopped peanuts.  Serve immediately.  Do not pass go, this is too good to waste, and even better the second day.

Go forth.  Make good food.

Extra chilis... for the brave.

Wild garlic, Ramsons (Allium ursinum), also known as buckrams, ramps, broad-leaved garlic, wood garlic, bear's garlic or wild leek; is a wild relative of chives.

Tangy, bright with a delicate garlic flavor that does not overwhelm the pallet, wild garlic easily adopts other flavors and is naturally odorless after consumption.  It could be called "kissing garlic"

A spring favorite in Central Canada, harvested in shady woodlands and bogs, an illicit taste first for me this Victoria Day long weekend.

Lightly pickled in a solution of vinegar, salt and just a dash of sugar, we ate them like candy.

Wild garlic season is short, lasting only through the month of May making it a true delicacy, with amazing health properties --- 30 per cent more magnesium and iron than and almost 17 times more manganese than domestic cousin.

It's the number one choice for heart and cholesterol problems and other related circulatory disorders.  It is also used to ward off intestinal disorders and to protect from or reduce candida (yeast).

The Quebec government declared wild garlic an endangered species in 1995.  A Quebec resident caught with more than 50 bulbs faces a fine of between $500 and $20,000.  Across the boarder in Ontario, the plant is cultivated and harvested in great numbers and even sold at market, as it is not considered endangered.

This has lead to "black market" wild garlic. (shocking I know)

So, if approached by a someone lugging a hockey bag brimming with slick white bulbs, topped with bright green leaves saying "Pssssssttttt... hey buddy, you wanna' buy some wild garlic?"   Beware.

He probably has a car trunk full of unpasteurized cheese too.

My first Vindaloo, will not be my last. Yes, it's spicy.

In Indian cooking a vindaoo is akin to a spicy stew and is a favourite in most curry houses, where you'll often find it mixed with potatoes. No potatoes here my friend, just tangy, spiced lamb marinaded and cooked to perfection.

I love a good vindaloo, having eaten my fair share in Indian restaurants all over North America, I know a good one when I smell it.   (It's a ginger/tamarind thing.)  The twist on this particular vindaloo is the tomato, which balances the heat of the ginger, cayenne and chilis, and complement the richness of the tamarind; an idea I borrowed from a restaurant in Surrey, BC Canada who stubbornly refused to disclose a recipe.

Fine... I'll wing it.  See if I care.  No mention for you.  Ha, take that.  Who do you think you are, the Colonel?

I'm kidding of course, they are perfectly entitled to keeping their secrets.  Who doesn't have a 'secret family recipe'?   The Lower Mainland of Canada's most western province has a large, dynamic Eurasian population and an equally large number of (amazing) Indian restaurants.

Reasons to keep secrets.  Best dam vindaoo I ever had.  Brought tears to my eyes.

What made the difference was that layer of tomato flavour in the dish that was my inspiration when making this, my first Vindaloo, which according to Food Gypsy Technical Advisor, Chef Benoit Gelinotte I "knocked out of the park."

"Best lamb vindaloo I've ever had Darling!" He didn't just have seconds... he had thirds.  Then he complained that he ate too much.

I'll take that as a compliment.

It was later raved over by my gals when I took it along to a little Detox/Physic afternoon soiree hosted by the lovely Laura Mainella.   Because nothing says 'afternoon fun' quite like a vindaloo (OK, so I many have made to much... it still rocked, am I right ladies?!)

Here's my recipe, it's not a secret.

Sultan's Rice, Mango Curry Chicken and Lamb Vindaloo, from the Gypsy Kitchen...

Lamb Vindaloo Recipe

Ease of Preparation: Easy
Time: 90 minutes (+ marinade)
Serves: 4

Ingredients:

• 1/4 Cup vegetable oil
• 2 Cups onions, thinly sliced
• 1 Teaspoon ground cumin
• 1 Teaspoon ground mustard
• 3 Teaspoons turmeric
• 1 1/2 Teaspoons red (cayenne) pepper
• 1/2 Teaspoon chili flakes (or more)
• 3 Teaspoons paprika
• 1 Teaspoon ground cinnamon (optional)
• 1 Can tomato paste
• 1 Cup tomatoes, roughly chopped
• Hot water (to cover)

Method:

1. Cut lamb into 3/4" cubes. Place lamb and the bones in a non-metallic bowl (or ziplock bag) with the oil, vinegar, tamarind and salt. Marinade at room temperature for 8 hours, or refrigerated for at least 24 hours.
   Put two tablespoons oil, onion, garlic and ginger in a food processor and puree.
2. Heat 1/4 cup oil in large skillet (or oven-safe pot) over medium-high heat.
3. Add onions and saute until brown, stirring constantly to avoid burning.  Add the puree.
4. Reduce heat; add cumin, mustard, turmeric, red pepper, paprika and cinnamon. When the spices begin to sizzle and turn dark (about 15 seconds), add the lamb, reserving the marinade.
5. Cook until slightly seared (about 10 minutes).
6. Add tomato paste and cook slightly, stirring constantly to avoid burning.
7. Add (hot) water to the marinade to make 2 1/2 cups liquid; add to pan and bring to a boil, add tomatoes, then lower the heat and simmer, covered (about 45 minutes) or place, covered in preheated 350* oven for (30 - 45 minutes), until meat is very tender and vegetables are dissolved into the sauce.
8. Remove from heat.  Allow to stand 10 - 15 minutes

For this recipe I used meat from a half leg of lamb. As a dryer (read less fatty) cut, it holds together well in a braised stew like this one. Serve with rice and naan for a great Eurasian meal along with our Mango Curry Chicken (click for recipe), or alone.   In the top photo we finished with a little plain yogurt and chives to cut the heat as we were serving it 'dip' style with naan.

For our "Sultan's Rice" seen above, add a handful of slivered almonds, sultana raisins, flaked unsweetened coconut and dried figs to 2 cups of rice.   Add 1 1/2 cups of water and 1 1/2 cups of chicken stock, salt to taste, about a dozen whole cardamom seeds and the same amount of whole cloves.  Stir and bring to a boil over medium high heat, cover and immediately reduce heat to lowest setting and cook for 20 - 30 minutes, until tender and fluffy.

This spicy, fragrant rice has both texture and flavour, plus a hint of sweetness to counterbalance the heat of tangy vindaloo - a true delight on your lover's tongue.

Part of our little tribute to India 'Bollywood Week'  here on Food Gypsy.  Pass the eye liner and cue the dancers.

Bollywood Week continues here at Food Gypsy with some spicy dishes from India, from my kitchen to yours.

Every once in a while I like to throw myself a little kitchen challenge to shake things up a bit.  My Bollywood menu was somewhat of an Iron Chef challenge, using the same ingredient --- mango --- in the appetizer, the entree and the dessert.

Let's face it, I'll never be on Iron Chef America, not in this lifetime, but I love to take one ingredient (or flavour) and weave it throughout a meal.  It pushes me to think about a savory ingredient and move it into something sweet or, vice versa.

With mango I chose to push it from sweet and spicy with a hot mango dip with some light onion pakoras to start, then move it to savoury and spicy with the Mango Chicken Curry, and finally ending with sweet and cold for dessert with a mango sorbet with candied ginger and a ginger infused rum and spicy pistachios.

The Vino:  A nice Cave Spring Riesling (from Ontario no less) for a solid balance with a strong, spicy meal.  Other suggestions from Foodie Gypsies include "a sparkling red" from Astrid DesLandes or "an Alsace, a Gewurztraminer or a good hoppy beer" compliments of Graham D. Duff.  Excellent options my little Foodies.  Thank you.

Or that was the plan. It was a good plan.  Things were going perfectly (to plan) until the cook derailed with a nasty stomach flu, shortly following the appetizer, that leveled her for three days.  Dinner was delayed a day then enjoyed by others while the usual 'cast iron' status of this Gypsy gut returned.

We never did get to dessert.  That gorgeous organic mango sorbet is still left sitting in the freezer.  I think I'll make it into a smoothie with the THREE containers of strawberries I bought yesterday (3 for 1 - I HAD to buy three, it's a rule.)  You have to laugh, that's life.  These things happen.

This recipe has been tweaked over a couple of sessions of Indian cooking, finally finding the right balance.  It is a milder curry, bright with colour and texture, with a complex spice balance.

Gypsy Tip: Often your best bet for spices are your local health food stores. In my downtown Ottawa neighbourhood, the aptly named Herb & Spice Shop (375 Bank Street, Ottawa, ON) is a treasure trove of fresh spices, many available in bulk.  (Because who wants to buy $10 bucks worth of curry leaves when you only need 4 leaves?)

The 'kasoori methi' was tricky to find.  But I did find it, at the Indian Grocery Store (675 Sommerset St, West, Ottawa) along with anything else my heart desires for authentic Indian Cuisine and plenty of well intentioned advice from the nice lady who pointed me in the right direction.

"Oh, you want fenugreek leaves."

"No, I want kasoori methi" I say with my little piece of paper handy for pronunciation purposes.

She shrugs.  "Same thing." I must have looked crest fallen, she smiled and asked  "What you making?"

So I filled her in on my plans and held up bags of things in my little cart and she appeared genuinely impressed that was not using a sauce out of a jar, so she gifted me with some Mango Curry Chicken wisdom.

"Usually an  Indian Chicken Curry is made from onion and tomato masala but with Mango Curry we use raw mango, also known as kacha aam (kairi) in Hindi, instead of tomatoes."

I love learning new things. Both sweet and acidic, I can see why mango would substitute well for tomato.

Sometimes simple recipes such as this one, can turn out to be true show stoppers, with very little effort.

So don't try too hard.

Mango Curry Chicken Recipe

Ease of Preparation: Easy
Time: 90 minutes
Serves: 4

Ingredients:

• 1 kg (3pounds) chicken (skinless, on the bone, cut into small pieces)
• 2 Onions, thinly sliced
• 1 Teaspoon ginger, finely minced (or paste)
• 1 Teaspoon garlic, finely minced (or paste)
• 2 Tablespoons oil
• 3-4 Whole cloves
• 1/2 inch cinnamon stick
• 2 Whole green cardamom seeds
• 2 - 4  Green chilies, chopped (spice to taste)
• 2 Teaspoon coriander powder
• 1 Teaspoon red chili powder
• 1/2 Teaspoon turmeric powder
• 1 Small raw mango (peeled and chopped)
• 2 - 3 Sweet (yellow/red) peppers, sliced
• 2 Cups Okra, cut into 2 inch pieces, steamed separately
• 3-4 Curry leaves
• 1 Tablespoon kasoori methi (dry fenugreek leaves)
• Salt to taste

Method:

1. Heat oil in non stick cooking pan and crackle the cloves, cardamoms and cinnamon. Next, saute the onions till light brown. Add the ginger garlic paste and cook for another 30 seconds.
2. Add all the dry masala powders, chicken and mango. Stir and cook on high for 3-4 minutes.
3. Add peppers and stir to coat.
4. Add 1-2 cups water (to cover ingredients), salt, curry leaves and kasoori methi (dry fenugreek leaves) and stir.
5. Transfer to oven-safe pot, cover, reduce heat and cook  (about 40 minutes), or place, covered in preheated 350* oven and cook (about 30 - 40 minutes)  and cook until chicken becomes soft and tender.
6. Five minutes prior to the end of cooking time place cut okra in microwave safe bowl with very little water, cover and lightly steam, 2 - 3 minutes.  Then drain any liquid and reserve  (Little fluid prevents the okra from becoming slimy and maintains its colour)
7. Remove curry from heat, stir in okra, steamed separately, and let stand covered, for 10 minutes

Garnish with chopped fresh coriander leaves.  Serve hot with roti/naan or rice and enjoy!  Also pictured, Lamb Vindaloo and Sultan's Rice - both recipes available here.

Put on your sparkly bracelets, dance to your favourite Hindi beat and break out the Kama Sutra.  What?  It's Indian...

Happy cooking Foodie Gypsies.

It’s called a peasant’s dish. 

 A one dish meal made from a bit pf chicken, a couple of links of sausage, whatever seafood you have on hand, an onion, a couple of tomatoes, a pepper or two, Cajun spice and a couple of cups of rice in one big pot on the back of the stove.  

It’s made with what you’ve got.
It’s made to feed a hungry brood on the Bayou.  Jambalaya goes a long way.   

In an all too brief trip to New Orleans some years ago, I developed a deep fondness for its people and their food.  Funny.  Kind.  Believers in cream, butter, pork fat, spice and great music.   

I’m glad to see New Orleans tourism recovering and the people of the city below sea level bouncing back once again.  On my life list is a return to New Orleans for Mardi Gras for one big party.   

But we can celebrate Mardi Gras anywhere!  Literally translating to ‘Fat Tuesday’, it is the feast before the sacrifice, the party before the purge.  The indulgence before Lent, 40 days of fasting and self-denial.  Personally, I’m fond of any festival that involves feasting and debauchery.  Followed by penance.   

Thought we would do a little Cajun tribute on Food Gypsy with a simple menu that includes a spicy Jambalaya and classic Beignets for some Louisiana heat and a bit of sugar.  No matter where in the world you may be.   

First up, a little Gypsy Jambalaya followed by Ben's Beignets de Carnival.   

Jambalaya is good, home cookin’ from Louisiana’s Cajun culture and among my favourite rice dishes.   

Made right it’s spicy, coated in rich tomato-based sauce, it should slide or 'slump' just slightly when presented on a plate or in a bowl, that's true south.   

Many use a “Cajun Spice” readily available in most supermarkets but as I avoid additives and preservatives whenever possible, this Gypsy recipe uses cayenne, paprika, chili and just a touch of thyme. It is after all influenced by the French.   

The French love their thyme.   

This is the first time I’ve paid very close attention to technique while cooking Jambalaya.  Searing and braising meats, checking liquid levels for the rice to ensure proper humidity and doneness, and adding tender shrimp just ten minutes prior to the end to ensure they were pink and perfect.   

It was a personal best.

It began with... sausage shopping.  Nothing says “I really like you” like your best guy (and Food Gypsy Technical Advisor, Chef Benoit) taking you sausage shopping. 

 Ottawa’s premier sausage house, The Sausage Kitchen on the Byward Market was out of Andouille sausage, the traditional favourite in Jambalaya.  A spicy smoke cured sausage, it’s what gives the dish its signature hint of smokiness that is so essential.  

In cuisine, there are no problems, only solutions.  So instead of the Andouille, Ben suggests a combination of Cajun Sausage and Hungarian Smoked Czabai.

The Czabai is a cooked smoked sausage unlike the smoke cured Andouille, so it requires no precooking, but the Cajun is an uncooked, herbed spicy sausage, rich and full of flavour.  With the combination of the two we were able to achieve combination of spice and smoke.  

 Sausage solutions.  That’s my kind of guy.   

I’m good with a poor man’s meal.  I can stretch a penny so far I can turn that sucker into copper wire and knit a stinking sweater.  I've had practice.   

Jambalaya is comfort food, it's one pot purity, it's love.

Spicy, Saucy Jambalaya Recipe

Ease of Preparation: Easy
Time: 2 hours
Serves: 6

Ingredients:

  Method: 

1. Combine spices (cayenne, paprika, chilli, thyme and salt) in large bowl.
2. Roll chicken pieces in spice mixture to lightly coat, remove and set aside.
3. Add shrimp to remaining spice mixture, toss to coat and set aside, chilled.
4. In large oven proof pot, heat 2 tablespoons of oil, then add seasoned chicken to sear the outside and seal in juices. Remove and let stand.
5. In same pot, add sausage and lightly sear. Remove and let stand. (If spices are burnt on the bottom of the pot, quickly rinse and remove all traces of burnt spice, this will help to avoid any unwanted bitterness. Never cook in a burnt pot.)
6. Return pot to heat and add 2 tablespoons of oil over medium heat. Add onions, peppers and tomatoes and sweat over medium heat until onions are transparent and peppers are tender.
7. Add butter, mix to coat.
8. Add chicken and sausage, submerge in vegetables and liquid, and cook, covered in preheated, 350* oven for 10 -15 minutes (or until vegetables are cooked & soft).
9. Remove from oven, add rice, stir into dish, coating well.
10. Add chicken stock and water and salt to taste. Cook covered in 350 degree oven for 30 minutes.
11. Remove from oven.  Check humidity levels and doneness of rice, and add additional stock or water if needed.  Add shrimp. Place back in oven, covered, and cook for 10 minutes or until rice is fully transparent and tender.
12. Remove from oven.  Let rest, without heat - covered - for 10 – 20 minutes.   

The rest period at the end of the cooking cycle allows all those bubbling juices to be absorbed by the rice and makes the difference between a good jambalaya and a GREAT jambalaya.   

This recipe is listed as easy, because it’s not technically difficult, but it is just a dish that requires a few extra steps in technique to execute it well, every time.   

Gypsy note: If you are not a lover of heat, reduce both the cayenne and chilli powder (paprika has little heat, it's mild and smokey). This dish has heat, it's supposed to, it's Cajun. I would give this a solid three out of five on the Gypsy heat-o-meter that's why it's called 'spicy'.   

Go... cook with love.

This... is not my hat. Happy Mardi Gras!

Crispy Confrit of Pig Cheek, a dish to write sonnets about...

Navarra - a region in northern Spain, southwest France, inhabited by the Basque.  Nirvana - in sramanic thought, the state of being free from suffering.

Both apply.

Fine dining in Ottawa’s trendy Byward Market, parking is hard to find, a certain Gypsy refuses to wear her Italian shoes on slushy, salt laden sidewalks but worth the walk (in less attractive footwear) is a little piece of Basque heaven called Navarra. 

It was a late celebration of Valentine’s Day, our first official night out on the town.  Between me and my steady date, the French Chef in my life, the cooking’s so good at home we hardly have need to brave the northern Ontario winter, but he was determined to indulge, and indulge he did. 

The (one sided) discussion on destination took two hours finally coming to rest on Navarra... untried by said Chef and myself... it seemed a taste adventure for a couple of food hounds like us.  

We arrived for a late seating and found the tiny restaurant buzzing with conversation. The decor was austere but stylish, the art was quiet and the colour palette brought to mind an elegant grotto, cool on a hot summer’s night . 

The menu was tight, offering a choice of a la carte items including duck confit and a simple salad. We were drawn to explore the tasting menu with a three course option and complementary amuse-bouche, choice of 'savoury' starters, choice of 'slow foods', choice of entrees, and finished with in-house truffles ---$56/person. 

If there’s one thing I do well... it's order from a great menu.
If there’s one thing my guy does well... it's order wine from a great list. 

“You can never go wrong with Cirzna.  Particularly the Lar de Barros,  "for my money it’s one of Spain’s best offerings” so says Chef Benoit. 

Right on so many levels, the vintage was rich without being overbearing and bright enough to perfectly balance the meal that came before us, cutting slightly the heat that is a signature trait of Navarra. 

The in-house bread was accented beautifully with a ‘pineapple butter’ so bright and refreshing I wanted a jar for home. 

The amuse-bouche, Aguachile Mexicano, a light marinade of fennel, onion, apple and chilli in lime juice - served in a small mason jar - refreshed and set the tone for a meal that was unlike anything I’ve ever experienced before.  

I began with: the Simple Salad; baby arugula, dried apricots, fresh apple, lemon oil and Serrano ‘leather’. So fresh and bright it was like waking up the taste buds to say “pay attention, good stuff's coming your way!” 

He began with the Smoked Wild Salmon; pink peppercorn, 'aguachile' lychees, orange gelee, shaved radish with XV olive oil. In his words “The lychee was a bit overpowering... but the orange gelee, which melted away unlike a traditional animal-based gelatin, was a true delight.” 

My Slow Food option: Paccheri Pasta Carbonara.  His: House Cured Lamb Belly Pancetta. 

My reaction: “Dear Lord!”  His reaction: lifting away the arugula, "Look at this LAMB!”  

Then he begs for a nibble of my pasta “Wow... the pasta is...” 

“... perfect?” 

“I was just going to say that” he smiles (and finishes my pasta). 

 'Perfect' became the word of the night at Navarra.  As if Chef René Rodriguez looked into at our collective consciousness and divined the exact meal to accent the palate and offset the cold winter night.

Creamy carbonara covering the fresh pasta cooked to just ‘al dente’ and topped with three generous chucks of house brined, confit guanciale (unsmoked Italian bacon) finished with Espelette (Basque hot pepper). 

Lamb belly pancetta, sliced thin and accompanied with shaved Parmesan, a salad of a baby arugula lightly tossed with lemon oil and a tomato jam. 

I was glad for the leisurely pace afforded by a later seating, and for the wisdom of our waiter, Roberto, who took care to time our courses and offer breathing space as our meal progressed. Without this I would have required a nap. 

Instead I was entertained by subtle ambiance. 

The kitchen crew sang to a favourite song, the retractable heat lamp went up and down, fellow diners packed birthday gifts into bags, and a later seating straggled in as wine cleansed my mouth and some wonderful scent wafted my way. 

That wonderful scent... was my entree... Confit of Crispy Pig Cheek  'A Basque Classic'. 

I closed my eyes and moaned... “It’s like Grandma... on CRACK!” 

Yes, this is exactly how your grandmother would cook if she were a thirty-something Chef with Basque roots having lived for a time in Mexico, traveled extensively, and trained in fine, French technique.  

She’d be all “what’s all this commotion about emulsion?!” whisking together a guajillo chilli froth and pouring it over a puree of parsnip and roasted Brussel sprouts and adding a touch of Parmesan and herbs. 

The combination of creamy at the bottom of the bowl topped with a crispy on the outside, tender on the inside confit of pig’s cheek...  Pull-apart-with-a-fork-tender!  

It was my first pig’s cheek, but fan of pork that I am, I could not imagine a delicate cut of meat, slowly cooked in fat being anything but excruciatingly amazing. I was not disappointed. 

But I am not the hard sell... in fact, I am the easiest food critic going... the man across the table however is not one to offer compliments lightly (as any of his cuisine students would gladly attest) so when he says (and I quote): 

“One of the most memorable Steak Tartare I have EVER eaten... anywhere.”  That is not the wine talking. 

He was at times, silent... as if praying to the plate before him. 

Perfectly poised Serrano leather hung on a wire ‘bow’, rounds of fresh baguette, Mahon cheese to accent the minced beef, seasoned with piment d’Espelette and infused with a caper emulsion, topped with a layer of fresh finely chopped chives. 

Both the sauce Gribiche and the Romesco sauce – standards in classic Tartare service - usually served with the consistency of a sauce, were served thicker, as a condiment. An out-of-the-box de-structured tartare that made for a big hit with the French Dude. 

He danced back and forth with his plate, mixing and matching the perfect bite. 

“An angel crying on your tongue...”  he said with reverence.  

I hate it when he cries over his food.  (Man up!  Just kidding Honey... weep away, must be a French thing.) 

After all that... dessert?!  Well, there’s always room for chocolate!  The Petit Four, three-chilli, dark chocolate truffles made in-house with the perfect cup of coffee. 

And that’s when I tagged out.  Could not possibly eat one more bite. 

A word with Chef René and we waddled out into a cold, wet Ottawa night.  Warmed by Espelette chilli and coloured by the experience of being so perfectly fed.

My favourite part of this 'perfect' meal was the after-effect of having absolutely no taste of food in my mouth.  No overpowering garlic, onion, cheese, chilli or salt.  Nothing but a perfectly fresh, bright taste that left me in a state of awe. 

Do I recommend reservations for Navarra?  Yes I do.  I would hate for you to miss out on a truly memorable Ottawa dining experience.  

I now dream of Confit of Crispy Pig Cheek and he now drools when I mention Navarra.  How... Pavlovian.

Navarra Restaurant 

93 Murray Street
Ottawa, Ontario
613-241-5500
http://www.navarrarestaurant.com/Home/tabid/3244/Default.aspx 

Three-chilli, dark chocolate truffles, the perfect end to a perfect evening at Navarra.

 It’s HOT in the kitchen...

Valentine’s Day is a much hyped, often loaded, celebration of love in the western calendar.  In doing a bit of Food Gypsy research I unearthed a few fun food facts that could add a little heat to your table... on this or any day.

Whether your flying solo or duo (or trio... we don’t judge!) nothing like a little something special for you and your lover or a greatly indulging yourself with a few simple ingredients.

Let’s start where you’d least expect with:

Garlic - Used for centuries in Europe and among the Egyptians, Greeks, Romans, Chinese and Japanese, garlic was one of the most widespread ancient aphrodisiac remedies.  It stimulates the secretion of gastric juices, aiding digestion, and increases the blood flow. The "heat" in garlic is said to stir sexual desires.

A Cesar salad never looked so good.

Basil - is said to stimulate the sex drive and boost fertility. It is also said to produce a general sense of well-being for body and mind.

Pesto for everyone!

Cardamom - is an Indian spice and valued for its warming effects of on the body. It is good for the treatment of indigestion, colic, and gas. Cardamom seeds boiled with milk is a great remedy for impotence and premature ejaculation when taken together with honey.

The Kama Sutra... written in India... I’m just sayin’.

Clove – a common ingredient that produces a warm, slightly spicy scent sure to arouse and stimulate more than just your taste buds.

Also good for toothaches and deep, rich flavour.

Chili - Know for it's ability to increase blood flow and circulation.

Can't be a bad thing. 

Jasmine - has long been known for its affects, it is considered a great cure for frigidity in women.

Not that we have that problem, but maybe that’s because we drink our jasmine tea!

Figs - the seasonal crops were celebrated by ancient Greeks in a frenzied copulation ritual.

A WHAT?!   Goodness!  I refrain from comment.  Booking flight to Greece during fig season... further research required.

Oysters, clams & muscles - until recently, there was no scientific basis for the belief that certain mollusks were in any way effective as a libido incentive.  But what recent studies have discovered is that they contain compounds that have been shown to be effective in releasing sexual hormones such as testosterone and estrogen.  These compounds are D-aspartic acid and NMDA (N-methyl-D-aspartate).

Also visually stimulating for the male gender, the tears of the sea lend themselves to slipping, mouth to mouth, like a prolonged kiss. 

My… steamy in here.

Alcohol - lowers inhibitions and increases confidence; however, over-indulgence has a sedative effect not conducive to a romantic tryst.

REALLY?  Never heard of such a thing (says Gypsy, with a smile and a look loaded with sarcasm).

Champagne - viewed as the 'drink of love', moderate quantities lower inhibitions and cause a warm glow in the body.

The bubbles tickle your nose and... other parts of the body... use with caution!

Caviar - is high in zinc, which stimulates the formation of testosterone, maintaining male functionality.

According to many studies, low levels of zinc, Vitamins A, B (complex) and C are the true cause of ED (erectile dysfunction)... caviar does more than you thought!

Truffles - probably due to its rarity and musky aroma, it has long been considered to arouse the palate and the body. To sustain his masculinity, an ancient lover in lore was said to have gorged himself to death on Alba truffles during the wedding feast.

Well... I’ll bet his bride was rather underwhelmed by the effects that night.  However, truffles and in particular truffle oil, has become a favourite ingredient since my recent introduction to same at Le Cordon Bleu.

A little drizzle over a bowl of simple mushroom risotto and... SEX IN A BOWL. *eyes roll back moment*  Don’t say I didn’t warn you.

Vanilla – Vanilla is sure to make you and your loved one feel warm and fuzzy inside.  Researchers can’t explain the overwhelming calming effects vanilla has on people, but we know it’s a scent to make your partner feel close.  Most noted effects are on men over 50 who find the smell of vanilla partially arousing.

Shall we now speculate on the popularity of vanilla pudding at the retirement home?!

And last but not least...

Chocolate – the Aztecs referred to chocolate as 'nourishment of the Gods', they were the first to use chocolate to seduce their mates and the tradition has continued to this day and spread across the globe.  Chocolate contains both a sedative which relaxes and lowers inhibitions and a stimulant to increase activity and the desire for physical contact.  It was actually banned from some monasteries centuries ago.

It also contains more antioxidants (cancer-preventing enzymes) than red wine.  The secret for passion (and apparent invincibility) is to combine the two.

Mom, I’m not spoiling my dinner... I’m FIGHTING CANCER! 

And what really does it for me?  Well, this weekend I was hit by a serious bout of food poisoning that leveled me for two days and still has my stomach churning (complements of a local deli who has now been reminded on the value of food safety) and let me tell you, the sight of my Valentine just returned from the store with a bottle of Pepto Bismol in his hand...  sexiest thing EVER.  

Love... it’s everywhere you look and in everything you do.  It truly is my secret ingredient.

Happy Valentine’s Day.

Gypsy red & dark chocolate... bringing out the natural cherry undertone of blend, a delicious combination... high in antioxidants. Yippee!