The filling for these Jalapeño peppers is very straightforward and simple… not much more than ground pork with scallion and garlic, really. It is the sauce, though, that I think makes this dish. It is based on Oyster Sauce mixed with some rice wine and a little chilli oil, and the sweetness of the primary ingredient is just right without needing any added sugar… Continue reading “Stuffed Jalapeño Peppers”
The above pictured preparation was a side dish I put together as a side for steak. I most commonly roast parsnips and glaze them with a little butter but, on this occasion, I decided to use parsnip batons in a melange with red bell pepper and some onion. I would have liked to use a splash of sherry here but I didn’t have any and the improvisation with lemon butter worked very nicely… Continue reading “Parsnip and Red Pepper in Lemon Butter”
A while ago, Lola Rugula psoted a recipe for a Roasted Garlic and Vegetable Soup. I was surprised I had never ever thought of making soup with roasted vegetables before and I was inspired to try it myself. My version differs quite a bit from Lola’s, and I was mostly ‘playing by ear’, but here you can see what I came up with… Continue reading “Roasted Vegetable Soup”
For several years now, while dining in Ottawa, I have seen ‘Brome Lake Duck’ appearing in various menu selections, as pate, confit, or what have you … I have yet to try any of the offerings and had always vaguely assumed that Brome Lake was a lake somewhere in Ontario and that the ducks were wild ones hunted in the general area. As it turns out, the lake is in Quebec and the name, more properly ‘Canards du Lac Brome’, refers to an outfit that specializes in raising Pekin Duck (which is also known as ‘Peking Duck’, but doesn’t have any particular connection to the dish of the same name). Anyway, I have been seeing jars of the pate you see pictured above in my local store for some months now and I thought it time I gave it a try… Continue reading “Foodstuff: Brome Lake Duck Pâté”
Today’s post features a little creation that was one of my recent ‘non-rice sushi’ experiments. This is a ‘maki’ type preparation (a ‘roll’, that is), except that here, egg-salad replaces the rice one would normally expect. Slices of smoked salmon form the actual outer roll, but I have used nori sheets for an inner wrapper for the filling in the interests of both tradition and texture … Continue reading “Smoked Salmon Roll”
Kelp Noodles are…. Well, ‘noodles’ made out of Kelp. I came across this Sea Tangle™ product in Vancouver this summer and was curious to see what they would be like. My main interest is that they are supposed to be a low carbohydrate replacement for starch based pasta products, containing only 3 grams of carbohydrate in the entire 12 oz package.
The noodles are actually strips of kelp that have been ‘de-colorized’ somehow and then preserved with Sodium Alginate, a salt extracted from another type of seaweed. Water, according to the package, is the only other ingredient… Continue reading “Foodstuff: Kelp Noodles”
Dried Abalone is one of those special ingredients, such as Shark fin, to use another example, that are highly prized, especially in Chinese cuisine. These sorts of delicacies typically just served for special occasions, not only because of the sheer expense, but also, because of the time-consuming preparation required.
For those unfamiliar, the Abalone is an open-shelled marine snail that is cultivated and harvested in many places around the world. The fresh meat is considered a delicacy in many cuisines, and one can also buy it canned, but the dried variety is most particularly associated with Chinese cookery. I have yet to try the fresh article myself, and so cannot compare it to the dried , but my experience is that dried abalone, while very tasty (and with a pleasant texture), owes much of its cachet, like, say, rare wines, or long-aged single malt scotches, to the expense rather than any special quality. That being said, though, it is definitely worth trying at least once… Continue reading “Foodstuff: Dried Abalone”
When I was a kid, I heartily disliked green-beans and I never really changed my opinion much over the years. I liked them raw, actually, as they taste quite a bit like snap-peas in that state, but, once cooked, especially by boiling, the nice sweetness of the raw product disappeared. Fresh ones were the best, if I had to eat them, but the frozen sort were rarely very good and the canned (which were all we ever got in school dinners) were nothing less than disgusting.
Once I discovered the Sichuan method of dry-frying beans, however, I found a way where I could genuinely enjoy this vegetable. In this cookery style, the beans are first quickly fried (nowadays mostly by briefly deep-frying) and then they are stir-fried a second time along with various ingredients (commonlya little ground pork, or dried shrimp) and the sort of seasoning such as chili paste, scallion and garlic, that you often find in Sichuan dishes. The taste of the fresh, raw article is preserved and the texture is terrific… Continue reading “Sichuan Dry-Fried Green Beans”
Korean Red Pepper Powder is a very versatile food product but its primary uses are in the making of Kimchi and also in the preparation of the Korean fermented red pepper paste known as Gochujang. Most of the ground chili available to me locally is quite coarse, with the exception of Cayenne Pepper, which is pretty fiery. The typical Korean Red Pepper Powder can be quite mild, is very finely milled, and also has a very pretty bright red color that makes for a very attractive pickle… Continue reading “Foodstuff: Korean Red Pepper Powder”
They had some lovely fresh mint in our local market and I bought a large bunch with a view to making a new batch of Mint Sauce for the fridge as well as some mint tea. I also decided to use some of it in combination with some frozen ground lamb I had on hand. This little appetizer sort of dish is what I came up with … Continue reading “Lamb Stuffed Zucchini”