What’s your must-have kitchen staple? Every good cook has one. Ming Tsai, chef/owner of the Blue Ginger restaurant inWellesley, MA, and host of the U.S. public television show “Simply Ming”, says one of his favourite kitchen staples is canola oil.”Canola oil is extremely versatile,” he says. “Its light texture, neutral taste and high heat tolerance make it an ideal kitchen staple. Canola oil can be used for stir frying, sautéing, baking and deep frying as well as in marinades, salad dressings and sauces.”

Ming’s other favourites for success in the kitchen are his intensely flavored “master recipes”. Made with quality ingredients, they can be used as a base for a variety of dishes. Video demos of Chef Tsai making his master recipes and dishes are available online at www.canolainfo.org.

Curry-Ginger Oil

Makes 1 quart (1 litre).

Lasts one month, refrigerated.

1 quart canola oil 1 litre

1/2 cup and minced fresh ginger 125 mL

1 cup Madras curry powder 250 mL

1. In a large, heavy saucepan, combine the oil with the ginger and heat over medium heat until the oil is fragrant and the ginger just begins to colour, about 8 minutes. Remove from the heat and cool completely, about 20 minutes.

2. Meanwhile, place a large, heavy sauté pan over medium heat. Add the curry powder to the dry skillet and toast, stirring, until the curry powder smokes slightly, 8 to 10 minutes. Whisk in the ginger and oil, remove from the stove, and cool completely, 30 to 40 minutes.

3. Transfer the oil and spices to a 1- to 1 1/2-quart glass jar, scraping the pan well. Allow the mixture to stand until the oil and curry powder have separated completely, about 4 hours or overnight. The oil is now ready to use. Store in the refrigerator.

Credit: www.newscanada.com

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