Fresh Tomato Sauce, Pronto!
Recipe: Quick Fresh Tomato Sauce
Whether it's heirloom or cherry, beefsteak or Roma, fresh tomatoes are bursting with savoury possibilities and endless iterations of a classic
By Louise Crosby
I spent a glorious morning at our local farmers’ market last weekend, buying everything in sight, carrots, potatoes, garlic, corn, squash, beets. Everything looked gorgeous, freshly-picked and full of life. I especially couldn’t resist the tomatoes, plump, juicy, and vibrant red, cherry tomatoes in various shades and sizes, gnarly striped heirloom tomatoes, ordinary slicing tomatoes, and baskets of plum tomatoes for making sauce. Which is what we are doing today.
It will be a wonderful thing, three to four months from now, to dig into your freezer and pull out a container of homemade tomato sauce. Think of it a building block to great food, and imagine how good it will taste with meatballs, or in a spaghetti sauce, or a soup. You will thank yourself for the effort you make now, and ...
Journalist takes Labour Day weekend literally
The Daddy Diary: Labour with help from Jack Bauer
An expecting first-time father channels the spirit of a super agent as he faces the unknown, an earful of Portuguese expletives and the beautiful face of a brand new baby girl
By Chris Lackner
1:30 a.m.
A gentle voice. "Wake up, babe. My water just broke. She's coming."
Two minutes of unintelligible, groggy mumbling, and then: "Are you sure it isn't one of those fake things? You know, Higgs boson... or whatever its called?"
Sigh. "Higgs boson is a particle (my wife is a scientist). Braxton Hicks are fake contractions... (again gently) there's no such thing as fake water breaking."
"Oh." The panic sets in, and I immediately forget everything I learned in our prenatal class. I silently (for fear of being slapped) ask myself one thing: "How would Jack Bauer handle this?"
1:45
We're desperately gathering everything on our hospital checklist at the front door. From clothes to food, and Gatorade to diapers. The baby is two ...
The 9th Life of Louis Drax maxes out mood
Movie review: The 9th Life of Louis Drax
Alexandre Aja's background in horror brings a dark edge to the story of a little boy who falls off a cliff, lands in a coma and narrates a mysterious tale from hospital bed limbo
The Heaviness Between Oceans
Movie review: The Light Between Oceans
Derek Cianfrance makes another stab at melancholy-laced romance with his adaptation of M.L. Stedman's period novel about a lighthouse keeper and his failure to navigate a moral hazard
Tahini Shortbread opens sesame
Recipe: Tahini Shortbread Cookies
The pale, nutty paste is a staple in Middle Eastern cuisine, but tahini's smooth, creamy consistency also makes for a dreamy cookie full of good stuff
By Louise Crosby
Here on this side of the Atlantic, we know tahini best as an ingredient in hummus and baba ghanoush, or as a sauce for falafel and shawarma sandwiches. But in countries of the Middle East, the Mediterranean and beyond, this lovely stuff has been a staple for thousands of years, an indispensable ingredient in countless dishes savoury and sweet. They even put it on ice cream.
Just to refresh, tahini is pure sesame paste made from white sesame seeds that are soaked, then hulled, gently roasted, and ground to a silky smooth, creamy consistency. The paste, blended with garlic, lemon juice, salt and cumin, and thinned with a bit of water, becomes tahini sauce, also used in countless ways. The best sesame seeds come from the Humera region of Ethiopia, and the best tahini is emulsif...
