Mika Bareket refers to Good Egg, her delightful shop in Kensington Market, as “a bookshop for people who like to eat.”
The store stocks the best cookbooks, handpicked kitchen and pantry items, great gifts, and even a few records. Mika says the shop’s philosophy is simple:
“Cook at home — it doesn’t have to be complicated. Oh, and try to laugh more.”
We talked to Mika about Good Egg and asked the cookbook expert what she plans to serve for Thanksgiving.
Good Egg, “a bookshop for people who like to eat,” in Kensington Market
The Origins of Good Egg
It’s fitting that Good Egg is on Augusta Street in Kensington Market since Mika has lived in the Market her whole life. “My parents never taught me how to leave the neighborhood,” she says.
As for her obsession with cooking, Mika grew up binge-watching masters like Jacques Pépin, Julia Child, and Lidia Bastianich cook on PBS. Then, in her teens, Mika developed the ritual of buying cookbooks from Pages on Queen West.
“Focusing on cookbooks was a no-brainer,” Mika says. “I have an insatiable appetite for potato chips and cookbooks.”
A Vegetarian Thanksgiving with a Focus on Side-Dishes
Mika’s planning “a nice, vegetarian feast that practically cooks itself” this Thanksgiving.
This year’s main dish? “A big squash stuffed with a rich, plant-based ragu.
” Mika adds, “I don’t experiment with main dishes for company—I like a slam dunk.” It’s one of her go-to recipes, one she insists is “fully committed to memory.”
While the main dish is a sure thing, Mika enjoys playing with side dishes. She focuses on fall recipes with “bright, punchy flavours.”
While roasted carrots are a Thanksgiving staple, Mika’s table will feature roasted carrots with a twist.
She’s selected a flavourful and fun carrot dish from Sophie Wyburd’s Tucking In, which combines caramelized roasted carrots with chickpeas and yogurt.
Here’s how you make it.
Sophie Wyburd’s Sticky Tamarind Carrots with Green Chilli Yogurt
Published from House and Garden
Ingredients:
- 500g carrots (with tops on)
- 1 tsp ground cumin
- 1/2 tsp Kashmiri chilli powder (or mild chilli powder)
- Juice of 1 lemon
- Bunch of mint
- 3 green chillies
- 350g coconut yogurt or thick natural yogurt
- 1 garlic clove
- 400g tin of chickpeas
- 6 tbsp tamarind sauce
- Flatbreads, to serve (optional)
- Salt, pepper and olive oil
Method:
- Preheat oven to 400°F
- Trim the green tops off your carrots and save them for later. Tip the carrots into a roasting tray and drizzle them with 2 tablespoons of olive oil. Then scatter over your cumin and chilli powder, 1 teaspoon of salt, and 10 grinds of black pepper. Shake the tray so that the carrots are totally coated in the spices and oil, then roast for 30 minutes.
- Meanwhile, finely chop a handful of your carrot tops until you have about 2 tablespoons’ worth. Using a pestle and mortar, bash the carrot tops along with the lemon juice and 2 tablespoons of olive oil, until you have a chunky green sauce.
- Finely chop the mint and green chillies. Spoon your yogurt into a bowl, then grate in the garlic and add your mint and chillies. Add ½ teaspoon of salt, then give the whole thing a mix until combined.
- When the carrots have been roasting for 30 minutes, drain your chickpeas and give them a rinse, then toss them onto the roasting tray. Return to the oven for 15 minutes until the chickpeas are crisp.
- When everything’s ready, remove your carrots and chickpeas from the oven. Pour the tamarind sauce over the top, and give them a toss until they are all coated.
Spoon your yogurt onto a serving plate and top it with your chickpeas and carrots. Drizzle with the carrot top oil, then serve and enjoy with bread for dipping.
Sophie Wyburd’s Sticky Tamarind Carrots with Green Chilli Yogurt
More Sides Inspo from Mika:
In addition to Tucking In by Sophie Wyburd, Mika is contemplating these side dishes, from Good Egg cookbooks for her Thanksgiving table:
- Braised Chard with Tahini from Bethlehem by Fadi Kattan (who is opening a restaurant in Toronto this Fall)
- Green Olive & Caper Ailoi from Bright Cooking by Camille Becerra
- Salatet Jarjeer (a bright, peppery salad) from Thuraya by local author Nadeem Mansour
A Happy and Delicious Thanksgiving to one and all!