Yep!

But I would use a Tablespoon!

Karen

I absolutely adore this sauce and have found a multitude of ways to use it. Mix some in may to make a spicy dipping sauce or add a teaspoon full to a veggie soup to perk it up.

I love The Passionate Cook and though I haven't cooked anything out of it to the letter, I've been using it as inspiration when I'm wondering what to do with chicken or fish and also a reference for cooking times.

Hi, Marlaine!



Will this work in June too??? Oh, I see--is it mayo??? That's a great idea.

cheers!

Hi Anny...

Arghhhhhhhhh.......How I hate typos but they happen to me all of the time. It's just that the brain works faster than the fingers...and...this Mac keyboard requires a very light touch and sometimes I just get too light!

To answer your question.....Yes, it works in May AND June as well as all of the days of the week ending in "Y".

Marlaine

Hi again, Karen. Thanks again for the modified Thai Sweet and Sour Chile Dipping Sauce recipe. It worked like a charm and was delicious. I was brave and used 1T chili sauce, too!

I'm making your Chicken Breasts with Far Eastern Spices from p. 164. I started out grinding whole coriander in a mortar and pestle but have had second thoughts because it's going to form a coating and that might be too intense, so for now i'm going to back off and just use regular ground coriander. What do you say for the future?

Also any ideas on what to do with this stuff I've already ground up? It smells really good.

Fry it and build a cauli-rice dish on it. Or fry it and add some garlic and chopped tomato. Toss in some cooked green beans and heat through.

Karen

thanks, Karen. I would never've thought of that, and I've never tried the Cauli-flied rice before.

BTW the chicken breasts were/are really good (i made lots). i estimated about 2.5g ECC/serving--might've been a bit more if I'd had scallions around, instead I used some onion tops and one tiny Walla Walla from the garden.

What!? You don't know what you've been missing! Get a caulliflower today!
That has a nice ring to it.

Karen

Definately a two thumbs up dish. You'll be asking for it by name!

Karen & Marlaine,

You're both right--thanks for the nudge! I tried it this evening, with the smushed coriander and a bag of frozen shrimp. Delicious! Where would we be without cauliflower, and without Karen's ideas for pushing the cauliflower-envelope?

BTW, saw that Costco is carrying your book, Karen--that must be great news for sales!

The U.S. Amazon site does have it - although they list as having only three in stock. I'll be in Montreal in a couple of weeks, so I'm going to try to pick it up then.

As far as which Amazon sites have it vs. which don't, I've successfully ordered from the U.S., Canada and French Amazon sites, and had them all delivered to the U.S. I don't think you're limited to ordering from your country's site.

I'm really looking forward to the release of the Low Carb Gourmet, and I'm envious of those of you who have access to Saltspring Island chevre!! (Yes, I've been lucky enough to have it, in Vancouver.)

I used to work for the owner of the Saltspring Island Cheese Company when I lived in Toronto. He owned a take-out and catering company and there was nothing else quite like it in Toronto in the mid '80's. The place just rocked! I loved it there and worked with him for 5 years.

He decided to throw in the towel when the recession hit and moved to Saltspring. An absolutely wonderful man and absolutely wonderful cheese. The truffle chevre in cauliflower puree is enough to make you scream!

Karen

Karen,

What a great connection you have with Saltspring!
Groan. Be still, my yearning tastebuds! We do, of course, have access to many incredible cheeses here, but I always remember the things that aren't readily available to us. We had a regional cheese tasting course when we were in Vancouver in 2001, and as I recall all of them were really top notch.

We've had some in other places, including Ontario and a couple of places in the Maritimes, but we look forward to making it back to Vancouver before too long.

Can you believe it, two and half months after I ordered it, my copy of The Passionate Cook has finally arrived!

Have had a quick flick through, and it looks wonderful - plan to read it more fully as part of my bedtime reading later