There are five major species of chile peppers and thousands of varieties, in a wide range of sizes, shapes and colors. Even experts disagree about how many there actually are. So it is probably not surprising that the spelling for the word itself is somewhat problematic. Is it chili, chilli or chile? You are likely to come across all of those spellings if you are reading up on the topic.
This comprehensive book (which serves as both a reference and a cookbook) from bestselling author and expert researcher Judith Finlayson takes you through dozens of chiles and provides absorbing information on everything from the historical and geographic origins of chiles to information on the Scoville scale (which measures the hotness of a chile and was invented by Wilbur Scoville) to the health benefits of chiles and finally, 250 delicious and inventive recipes.
Full color throughout, this book takes inspiration from chiles and embraces them with an enthusiasm that maximizes their true flavor potential. From fiery Tex-Mex inspired meals to savory and sweet Thai dishes, this incredible collection of recipes is sure to make you a lover of all things chile.
I bought this vinegar from a vendor in the market in Vienna last year. It is infused with sweet red pepper and makes a delicious substitution for vinegar in a traditional vinaigrette. I watch it carefully because I’ll need to return to Vienna to replenish my supply.
I keep sugar and flour in these charming canisters, which were made by the Irish potter Nicholas Mosse. I fell in love with his traditional Irish-country designs on a trip to Ireland 15 years ago and had these “cookie jars” (as they were originally purposed) shipped home. Their first abode was my previous kitchen but they happily adapted to the renovated site. Their quaint floral pattern makes me feel cheerful, even on dreary days.
My favourite afternoon pick-me-up is a cup of hot ginger tea. I shred ginger root on the coarse holes of a box grater, add it to boiling water, stir well and let it steep for a minute or two. Then I strain it into a mug and stir in honey to taste. Delicious and good for me, too. Ginger is highly anti-inflammatory and an excellent digestive.
- 1/4 cup (60 mL) olive oil
- 1 eggplant (about 1 1/2 lbs/750 g), sliced
- 2 red bell peppers
- 1 red onion, cut into 1/2-inch (1 cm) thick rounds
- 4 tomatoes, cut into 1-inch (2.5 cm) thick rounds
- Salt and freshly ground black pepper
- 2 tbsp (30 mL) finely chopped fresh parsley
- 1 red finger chile, cut in paper-thin slices
- 1 tbsp (30 mL) red wine vinegar
- 1 tsp (5 mL) red wine vinegar
- 1 tsp (5 mL) ground dried nora pepper or sweet paprika
- 1 tsp (5 mL) salt
- 1 clove garlic, pureed
- 1/4 cup(60 mL) extra virgin olive oil
- 1. Brush olive oil over eggplant, bell peppers, red onion and tomatoes. Place on preheated barbecue and cook, turning occasionally, until nicely charred. When bell peppers are done, place in a bowl and cover with a plate. Set aside to sweat. When cool, life off the skins, seed and cut into strips, reserving accumulated juices. When the onion is cool, cut the rounds into quarters.
- 2. Dressing: In a small bowl, combine vinegar, nora pepper and salt, stirring until salt is dissolved. Add garlic and reserved juices from roasted peppers. Whisk in oil.
- 3. Arrange vegetables on a platter.Drizzle dressing over top.
- 4. Season to taste with salt and black pepper. Sprinkle with parsley and finger chile. Set aside at room temperature until ready to serve.
- The vegetables will be done at different times; watch closely and remove them as completed and set aside to cool.
- Nora is a type of pepper that is associated with Catalonia. It has a rich, sweet flavor. If you can't find, sweet paprika (preferably Spanish) works just fine.
- If you want to add a bit of smoky heat to this salad, add 1/8 tsp (0.05 mL) hot smoked paprika to the dressing.
How can winter be all bad when part of my cold -weather ritual is making a pot of this Quebec-style split pea soup with ham?
How’s this for cold-weather hospitality? If you are entertaining on a chilly night, start the evening with a welcoming shooter of hot soup. I serve this parsnip soup in espresso or demi-tasse coffee cups before a glass of wine. It makes about 16 shooters.
I’m hosting book club tonight and spent the morning making a variety of nibbles – including these delicious parmesan crackers. They are shortbread like with butter, parmesan and cayenne dissolving in a creamy umami bite. They’re really delicious with a glass of red wine…