Little Plates

Little Plates are appetizer sized dishes ranging from Antipasti, through Hors d’oeuvres and Smorgasbord, all the way to Tapas and Zakuski.

Pickled Herring Sushi using ‘Rollmops’

Pickled Herring Sushi using ‘Rollmops’

Pickled Herring Sushi using Rollmops

This dish is inspired by a traditional Japanese form of Sushi in which lightly pickled Mackerel fillets are pressed atop blocks of Sushi Rice. I love the very delicate flavor of Japanese style Mackerel pickled with Salt and Rice Vinegar, but I thought the Western, more aggressively pickled, Herring fillets known as ‘Rollmops’ would work nicely too.

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Red-Cooked Pig Trotters - 紅燒豬手

Red-Cooked Pig Trotters – 紅燒豬手

Red-Cooking, as I have explained elsewhere, is the Chinese cookery method (紅燒), in which the primary ingredients are simmered in a braising medium containing Soy Sauce and various aromatics. Pig Trotters, as the feet are sometimes known, are not widely consumed in North America, but thy are wonderful for making stock, and provide a hearty richness in braised dishes like 紅燒豬手.


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Pork and Daikon Dumplings (蘿蔔豬肉水餃)

Pork and Daikon Dumplings (蘿蔔豬肉水餃)

Pork and Daikon Dumplings (蘿蔔豬肉水餃)

The Chinese name for the dumplings pictured above is 蘿蔔豬肉水餃, or 萝卜猪肉水饺 in simplified characters. The first two characters specify Daikon (Lo Bok, in Cantonese), the next specify Pig Meat, or Pork, while the last two characters indicate that these dumplings are ‘Water Dumplings’, meaning that they are poached. The filling is easy to prepare and, once the dumplings are formed, they are very simple to cook.

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Celeriac Salad (Celery Root Remoulade)

Celeriac Salad (Celery Root Remoulade)

Celeriac Salad (Celery Root Remoulade)

The simple little dish you see above sounds better when called a ‘Remoulade’ rather than a Salad, and ‘Celeriac’ tends to sound a little more impressive than ‘Celery Root, though the two are, of course, the same thing. In any event, in this preparation, thin matchsticks of the vegetable are marinated with Lemon and served in a mayonnaise-based sauce that you can add to, or adjust, as you like.

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