Tag: Recipe

Braised Lettuce

Braised Lettuce 1

Lettuce, in the west, is pretty much exclusively thought of as a salad vegetable and always eaten cold. In Chinese cookery, however, it most commonly appears cooked and, indeed, has, traditionally at least, never been eaten raw. It is a bit unfortunate, really, that we haven’t cottoned on to the idea of cooking our lettuce once in a while as the process actually brings out flavors that are often missed. Today, I am showing you a simple preparation illustrating a common sort of dish… Continue reading “Braised Lettuce”

Broccoli Rabe with Sausage and Peppers

Broccoli Rabe with Sausage and Peppers 1

A while ago, I saw a picture of a vegetable dish comprised of Broccoli Rabe sauteed with red pepper and garlic that looked interesting and I mentally filed away the idea for latter use. Later, when I was researching Broccoli Rabe for my post of two days ago, I saw a note in the Wikipedia entry for Rapini (by which name the vegetable is also known) which mentioned that it is sometimes sauteed with garlic and chili and then served with sausages in a sandwich. Today’s dish is a vaguely Italian preparation inspired by both of the above…

To make today’s dish, I first baked some sausage (Hot or Sweet Italian ones would be great but I just used some Bratwurst I happened to have on hand), and then I sliced them after letting them cool.  Then I sauteed a little minced onion in my Homemade Garlic Oil and added some blanched Broccoli Rabe. The sausage slices came next and, once heated through, I put in some slices of my own Spicy Pickled Bell Pepper. Finally, I rounded out everything with just little tomato sauce and served it all hot with some grated Parmesan. This was a great lunch…

Experiment: Pork Belly Appetizer

Pork Belly Appetizer 1

Today’s post actually features two permutations of an idea I am working with for a little appetizer dish (although it would also work as a larger plate offering as well). The inspiration for these experiments came from an appetizer called Pork Belly with Kumquat I had in Ottawa some time ago, and which I thought could be improved upon. I begin with chunks of pork belly roasted so as to produce a nice crisp skin (using my Perfect Roast Pork Crackling method) and, instead of using parsnip puree as a base, I have tried two other ways of preparing the vegetable. I also replaced the kumquat with a sauce based on cranberry… Continue reading “Experiment: Pork Belly Appetizer”

XO Scallop Sliders

XO Scallop Sliders 1

About a year ago, while in Prince Edward Island, I enjoyed a very nice appetizer dish of Scallops with XO Sauce at the Claddagh Oyster House. At first, I thought putting the two together would a little overly rich but they turned out to be wonderful and so I put together the following little appetizer inspired by that pairing… Continue reading “XO Scallop Sliders”

Salmon Rillettes

Salmon Rilettes 1

Rillettes, for those unfamiliar, is a dish in which the main ingredient is cooked and potted with fat. Originally, this was a means of preserving meat and salting often preceeded the cooking process. Pork is the most common foodstuff thus preserved, indeed, the name derives from ‘rille’ which is an old French term for a slice of pork, but the method, or some variation thereof, has been adapted to all sorts of other things, including fish.

A while ago, Hans Susser, one of my blogging friends, posted a recipe for Salmon Rilettes that inspired me to give today’s recipe a try.  Hans uses butter as the fat of choice and he actually cooks the salmon in the butter before potting. Now, this is a very interesting method that I plan to try myself, but, for this post, I am going with the slightly more traditional method of poaching the salmon with white wine and other  seasonings and then ‘potting’ with butter later on… Continue reading “Salmon Rillettes”

Basa Fillet in Lemon-Caper Butter

 

Basa Fillet in Lemon-Caper Butter 1

Today, I tried Basa, a fish I have never had before. To give it a taste test, I cooked it in one of my favurite ways to prepare fish fillets; to wit, by simply pan-frying and finishing with a light sauce of butter and lemon juice. Parsley or scallion can be added but, today, I am using some capers for a little sparkle of added piquancy. It is a very simple method and suitable for even very delicate fish such as the Basa… Continue reading “Basa Fillet in Lemon-Caper Butter”

Baked Cauliflower

Baked Cauliflower 1

I eat a fair bit of cabbage and cauliflower as they are good vegetable choices if one is trying to watch one’s carbohydrate intake. I like to experiment to keep things interesting though and this little side dish I put together is one I have eaten several times recently. It has a bit of a Mediterranean flavor to it and is very satisfying…  Continue reading “Baked Cauliflower”

Spicy Bagoong Prawns

Spicy Bagoon Prawns 1

Almost five years ago now, I posted a recipe for a Prawn Curry that was my take on a dish I first ate as a small child. That dish, mostly Indian in character, incorporated Belacan to enhance the rich prawn flavour and used tomato to make a thick sauce. Today, I am using some lovely giant prawns to make something similar, except that I am using Filipino Bagoong instead of the fermented dried shrimp paste, and producing a result that is less a ‘curry’ than a spicy, stir-fried dish… [ Continue reading “Spicy Bagoong Prawns”

Spiced-Soy Pork

Spiced Soy Pork 1

Today’s recipe is something of an experiment and you may want to read the notes carefully. The Chinese classic ‘Dong Po Pork’ is one of my all-time favourite dishes in Asian cuisine but, as unctuous and decadent as it is, it tends to contain a lot of sugar, which is something I try to avoid these days. Accordingly, I wanted to try something along the same lines but not so diabetic unfriendly. It is still basically pork-belly red-cooked in soy, but I have played around with the flavourings and needed to make an adjustment or two to the technique… Continue reading “Spiced-Soy Pork”

Salted Duck Egg Fried Shrimp

Salted Duck Egg Fried Shrimp 1

A while ago, I downloaded a picture of an interesting looking dish which bore the title ‘Salted Duck Egg Yolk Fried Prawns’. There was no recipe, nor even any description, rather, it was just a picture of a dish enjoyed by someone in a restaurant in, I think, Malaysia or Singapore. Now, I have written about Chinese Salted Duck Egg before and I mentioned that you can purchase them in their raw state, or cooked. I do not know what was used in the dish that inspired this experiment, but I only had the latter on hand and so was limited to using that. Anyway, here is what I did… Continue reading “Salted Duck Egg Fried Shrimp”