Written by Rosemary Mantini | 15 September 2011

By now, I'm pretty sure I don't have to explain what a falafel is. They (both the little bites, themselves, and the whole sandwich) have become such an integral part of the North American snack food scene that pretty much everyone has had occasion to see or taste one. The origin of the falafel is disputed. Some argue that it was invented in Egypt and popularized by the Israelis. Although the Lebanese and Palestinians can also lay fair claim. The point is that the origins of falafel are next to impossible to prove, and in any case, what does it really matter. Falafel tastes great, and it's healthy, to boot! It provides a good source of protein and other nutrients for those times when you want a break from meat. It doesn't have any cholesterol, either. Bake the patties instead of frying for added health benefits.

Falafel can be made from puréed chickpeas or lava beans. Come to think of it, there's no reason not to use any kind of bean you happen to fancy, or at the very least, have on hand. They can be made in a food processor or by hand. Add a few of your favourite flavours, and voilà, you've created your own signature falafel. I've usually seen them served with a green salad, pickled vegetables and hummus either on a plate or in a pita.

Written by Rosemary Mantini | 29 August 2011

Thai food is notable for its full flavour, fresh ingredients and spice. The beauty of it is that it can be just as delicious with or without the addition of chilli. Thailand is hot and humid for most of the year, so spicy dishes function to cool and refresh the body. Typical ingredients used are ginger, garlic, soy, basil, mint, lemongrass, kaffir lime leaves and cilantro. Fish sauce, made from fermented fish, is a staple condiment found on tables at every meal.

Thailand is a large country populated by a huge variety of ethnicities, all of whom have contributed to Thai cuisine. Ingredients and cooking methods vary depending on whether the person doing the cooking is living in a mountainous region or by the sea. Despite the variations, there are some general characteristics that can be seen throughout the country. One of those similarities is in how beef is prepared. Rarely will you find a large portion of it presented on a plate. Instead, meat is chopped, julienned or ground. Each ingredient is more or less the same size adding to that sense of balance that characterizes Thai cuisine. Beef, depending on the cut, can be grilled, sautéed, stir-fried, steamed or poached.

Written by Rosemary Mantini | 19 August 2011

Perhaps you're wondering why such a simple and common dish like hash browns merits a Cooking School article. I admit I wondered the same thing. Why spend time talking about something that everybody already knows about? So, to prove my point, if to no one but myself, I decided to fry some up to accompany dinner one night. The concoction that spilled out of the pan was completely unlike any hash I'd ever seen. Clearly, these things aren't as much of a given as I had thought them to be.

Truth is, my experience with hash browns is sorely lacking.

I was in my 30s when I tried, for the first time, rösti at Marché -- the Swiss interpretation of hash browns (or potato pancakes. I'll explain that one below) -- and the McDonald's version. I don't need to tell you that one will never be mistaken for the other.  While I found the rösti to be heavy (but yummy), the fast-food version was light, crispy, dripping with grease and tasting of nothing in particular. Was this what all the fuss was about? I couldn't for the life of me figure out why anyone would be excited about these things. But, just to show that I'm a good sport, I decided that I didn't want to give up on them.

Written by Rosemary Mantini | 18 July 2011

Coconut milk has become so common that practically every corner store carries at least one brand as a staple. Despite its popularity, it can still be somewhat mysterious. The issue isn't just choosing between numerous brands. It's knowing what differentiates coconut cream from coconut milk. How we cook with it can be limited, too. Curries and soups tend to be the most popular way of using coconut products, but really, anything that calls for milk can benefit from the addition of coconut milk instead.

A word about milk vs cream. In countries where coconuts grow, both thick and thin are produced. The cream results from the first pressing of the coconut meat with the addition of some water. Coconut milk is thinner because it's a result of subsequent pressings combined with more water. It's tough to find thin vs thick coconut milk/cream in Canada. Producers typically mix the two together to create what goes into the canned products that line store shelves. It is, however, possible to buy a block of coconut cream. It's a solid mass of coconut to which you add as much warm water as you'd like depending on the consistency you're looking for. If you're into a little experimentation, you can make your own coconut milk.