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yasmin
publisher, lesauce.com (note that lesauce.com is no longer hosted by typepad. please visit lesauce.com--thanks!)
Interests: eating. and drinking. with you.
Recent Activity
yasmin added a favorite at Knowledge Base
Apr 2, 2012
sorry, radha--i dont know. i buy all of my rice, these popped paddies were store bought and eaten as is.
Toggle Commented Mar 30, 2012 on popped rice (paddy) at le sauce
1 reply
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Above: Herb Soup with Eggplant Bacon This time last year, Toronto (and most of the east coast) was cold and covered in a fairly fresh blanet of snow. Last week, it was summertime hot--26C degrees and sunny--which was only about... Continue reading
Posted Mar 29, 2012 at le sauce
hi andrew! i dont own a tangine (i used an enamel-clad cast iron pot) and the place you mentioned is the only one I know of! have never checked on Craigslist but I wonder... sorry Im not much help.
Toggle Commented Mar 21, 2012 on vegetable tagine with preserved lemons at le sauce
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Tagine is a stew as easy as any other to make, but I hardly ever attempted it at home, preferring to eat it at a restaurant, strongly preferring to eat it on travels where Morrocan cuisine is established. The reason,... Continue reading
Posted Mar 15, 2012 at le sauce
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I'd seen many a fried olive recipe and picture and wondered "what for?" Olives are perfect on their own, especially if you seek out the best importers (or are lucky to have one on your street, like me) and over... Continue reading
Posted Mar 8, 2012 at le sauce
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Not a recipe, just a suggestion. I've sung the praises of burrata before. So good, I like to have it as simply as possible: Grill or lightly toast a thick, airy slice of bread, rub it lightly with a cut... Continue reading
Posted Mar 8, 2012 at le sauce
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So fussy, to say Parmesan snow! But the texture of the cheese is an essential component of this salad--our "house" salad if we had to choose one. And it's the only fussy part of this salad too--except I would encourage... Continue reading
Posted Mar 8, 2012 at le sauce
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This is casual fare, to be sure. Kid-stuff. Food to be eaten on the couch. Or, you know, to be served to guests at a dinner party. Guests who will love you for it. Because where else are they going... Continue reading
Posted Mar 8, 2012 at le sauce
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The lazy, Sunday night, spaghetti dinner party. That wasn't. I am selling this to you as the dinner party that you make for friends on a Sunday night, when you want to be surrounded by loved ones who will surround... Continue reading
Posted Mar 7, 2012 at le sauce
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I was recently reminded that the thing my house is missing is a dose of neon. Something fluorescent. A splash of acid on the wall or across the floor. And it needs to happen in my dining room. I've always... Continue reading
Posted Feb 29, 2012 at le sauce
it would make a good soup, i think so too :) thanks!
Toggle Commented Feb 25, 2012 on wild mushroom wontons at le sauce
1 reply
it IS a little bit of bliss. :)
Toggle Commented Feb 25, 2012 on first taste: soup and rice at le sauce
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carrie! HI! you made my night/week/life. i had no idea that song existed and i just watched the video. its so damn awesome--thats exactly how the animation should have been and the song is so fun. how did i not know about this? thanks for introducing me and so glad, though not surprised, to hear that emile has stellar taste. xox
Toggle Commented Feb 25, 2012 on first taste: soup and rice at le sauce
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Childhood picture books, stories and TV shows that depicted food and dining made a real impression on me. Illustrations of steaming bowls of pasta or a piece of toast smothered in purple jam gave me my first taste of foods... Continue reading
Posted Feb 23, 2012 at le sauce
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weekend class = learning a thing or two about cooking and dining well. techniques, ingredients, recipes projects that definitely need to be tackled on the weekend. the result? weekend-class fare, of course. There is a place for salads in winter.... Continue reading
Posted Feb 16, 2012 at le sauce
i'm excited to know this book exists! my favourite fermented food is rice flour, because it leads to my aunt making delicious hoppers for breakfast. i'm learning about fermentation right now. i have a jar of lemons, sitting, brining, for a painfully slow 30 days.
Toggle Commented Feb 14, 2012 on Wild Fermentation at IDEAS IN FOOD
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I "learned" to bake last year, by which I mean I no longer fly past any recipe that calls for flour. Now, while my eyes still grow wide and I stop breathing as I read through a recipe containing flour,... Continue reading
Posted Feb 9, 2012 at le sauce
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(and a guide to help you pull off the night perfectly!) There are those dinner rituals reserved for winter, the ones that involve an extra-stuffed grilled cheese sandwich, chowder, hot chocolate--sometimes all in the same night. I'm all for those.... Continue reading
Posted Feb 2, 2012 at le sauce
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These were the star of the night, and I should tell you, they shared a table with a banana cream pie. It was Lana who reminded me that chard leaves make such pretty packaging, they look so special side by... Continue reading
Posted Feb 2, 2012 at le sauce
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I said cream right in the title or this "recipe", if you can call it that, so don't be shocked with how idulgent it is, please. To be even more straightforward, this is tender cream-coloured cauliflower, tossed in warmed cream... Continue reading
Posted Feb 2, 2012 at le sauce
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There is the camp that claims to have loved Brussels sprouts since childhood (kids far more mature than I was) and the camp that was converted when we learned how amazing they are when roasted or fried until caramelized. Then... Continue reading
Posted Feb 2, 2012 at le sauce
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I confess to have plucked this recipe from the pages of a magazine and inserted it into my dinner party menu solely based on its looks (the magazine image looked prettier than mine, as you might imagine). Had I stopped... Continue reading
Posted Feb 2, 2012 at le sauce
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The reason this recipe even made it into my dinner party is because you can make almost all of it the day before. Being someone who often forgets to think of dessert when planning a menu, and someone with a... Continue reading
Posted Feb 2, 2012 at le sauce