Scallop Xào Tuong at the Café Indochine in Ottawa

Scallop Xào Tuong at the Café Indochine in Ottawa

Scallop Xào Tuong at the Café Indochine in Ottawa

The very pretty dish you see pictured above was served to me at the now defunct Café Indochine in Ottawa. The place got some rather mixed reviews but I ate there a couple of times and found the service and the food to be quite good overall. Their Scallop Xào Tuong , which I had for lunch one day, turned out to be well prepared, and was quite delicious, but it was also a bit disappointing in one regard.

Read More →
Sarawak Curry of Lamb

Sarawak Curry of Lamb

Sarawak Curry with Lamb Recipe

The Lamb Curry you see pictured above features my home-made Malaysian style Sambal Belacan as a curry paste, and, given the spirit of the dish, I have named it after Sarawak, which is a state in Malaysia. I don’t know if they actually cook anything like this there but obviously they are going to have to start now…

Read More →

Zucchini Siciliano

Zucchini Siciliano

This dish came about largely as a means to use up some zucchini and the last of a jar of black olives. I didn’t have any special ‘nationality’ in mind but the end result is called ‘Zucchini Siciliano’ because it reminded me of the Sicilian eggplant dish called ‘Caponata‘. That dish is generally served cold, however, while I originally created this with a view to serving it hot. That being said, it can easily be served as a hot side-dish, or a vegetable appetizer served hot or cold.

Read More →

Red-Curried Shrimp and Vegetables

Red-Curried Shrimp and Vegetables

I am not sure of the pairing of shrimp with grilled eggplant and grilled zucchini has ever actually occurred in an actual Thai recipe, but the ‘Red-Curry’ style spice paste I have put together for this dish is very Thai in spirit. Grilling the Vegetables adds a lovely smoky depth to the finished dish, and they pair beautifully with the Shrimp in the pungent, spicy, sauce.

Read More →

Lamb with Zucchini and Basil

Lamb with Zucchini and Basil

I most frequently pair Lamb with Mint, or Rosemary, as the primary aromatics, but fresh Basil works wonderfully, especially along with Zucchini. This little dish requires just a little bit of preparation but can then be put together very quickly with a brief, final stir-fry. It is great with crusty bread.

Read More →

Zucchini with Mushrooms and Tomatoes
Zucchini with Mushrooms and Tomatoes

Zucchini with Mushrooms and Tomatoes

I often make variations of this dish to go with grilled steaks, but the general combination also works well as a side dish with roasts. It used canned mushrooms for convenience, is extremely simple to prepare, and provides a lot of scope for improvisation. In this recipe, I have limited the herbal addition to fresh Thyme, but Parsley and Sage together are also very nice.


Read More →

Minted Zucchini and Mushrooms
Minted Zucchini and Mushrooms

Minted Zucchini and Mushrooms

Mint always pairs well with Zucchini, and the convenience of canned Button Mushrooms makes this a delicious side dish for lamb-chops, steaks, and virtually any roast, or hearty main dish. In this recipe, the zucchini is first grilled to harness the power of the Maillard reaction, and to add a lovely smokiness to the finished dish.


Read More →