This week I tried out a few new things; the sweet and tangy cape gooseberries that are in season right now (at least in Southern California), and I even stepped into the world of Virtual Reality this week via the Oculus device. I’m in complete awe of how realistic some of those videos are. I flew over a lake in Russia and took a rollercoaster in space, and there were several times, I thought I would fall into an abyss. Maybe there’ll be future cooking show videos in VR; who knows? Before I forget, if you’re in Canada, catch me this week for the premiere of CBC’s The Nature of Things special documentary titled Chef Secrets: The Science of Cooking on January 7, 2022. 5 from 1 review 15 to 20 fresh curry leaves 2 cups/200g green cabbage, finely shredded 2 cups/280g leftover rotisserie chicken, shredded (See The Cook’s Notes for vegetarian alternatives) 1 large bell pepper, cored and diced/200g 2 scallions, trimmed, both white and green parts thinly sliced ⅓ cup/40g dried tart cherries ¼ cup/35g roasted pumpkin seeds 3 Tbsp whole-grain Dijon mustard 2 Tbsp apple cider vinegar 1 garlic clove grated 1 Tbsp honey or maple syrup 1 tsp red pepper flakes such as Aleppo, Maras, or Urfa ½ tsp ground black pepper Fine sea salt
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