Tag: Recipe

Taiwanese Pickle

Taiwanese Pickle 1

This little appetizer is my take on a dish I had a while ago at a Dim Sum restaurant in Ottawa. It was described on the menu as ‘Taiwan Pickled Vegetable’ and was chiefly cucumber with just a little red bell pepper and slivered ginger. I am not sure about the ‘dressing’… these were obviously salt-macerated ‘quick pickles’ and they were quite sweet, only a little sour, and had just a faint touch of chili heat… Continue reading “Taiwanese Pickle”

Chili Basil Squid

Chili Basil Squid 1

Not long ago, I posted about a lovely appetizer I had in an Indian restaurant called ‘Calamari Manko’, and I mentioned I wanted to try and reproduce it at home. I also said that I would be unable to employ the fresh curry leaf used in the original, but I mused that Thai Basil might work. Unfortunately no fresh Basil has been available around these parts of late but, as per another post, I thought that a little Thai Chili Paste with Holy Basil might work nicely. I gave it a try and the result was pretty darned decent … Continue reading “Chili Basil Squid”

Ratatouille

Ratatouille 1

Ratatouille has its roots in Provence, and commonly associated with Nice. It is something of a melange of vegetables, stewed or braised with the seasonings of the region… Thyme, Garlic, Basil, etc. … but there are many variations. The main ingredients typically include Eggplant, tomato, onion, and bell pepper, but zucchini and fennel often appear, with mushrooms and black olives being added in some recipes.

Most traditionally, the main ingredients are individually sautéed with a little olive oil, and then finally cooked together until everything gets nicely blended with a rich ‘creaminess’. These days, Balsamic vinegar is often added, with white wine also being used in some cases. The dish could be served hot, as a side dish, but it is often served at room temperature, on its own, or with other foods, essentially in the manner of a relish.

For today’s recipe, I am also doing a two stage cooking but, here, I am roasting some of the vegetables before-hand and then letting them sit overnight with some aromatics to develop flavor before finishing with  the ‘saucier’ portion of the recipe … Continue reading “Ratatouille”

Fish Maw Stir-Fried with Shrimp

Fish Maw Stir-Fried with Shrimp 01

Not long ago, I introduce you to the Asian foodstuff widely known as Fish Maw. In both the commercially available forms, plain-dried, or deep-fried, it occurs most frequently as a component of soups and braised dishes. It is also used, however, in stir-fried preparations, and, today, I am doing such a dish using shrimp and button mushrooms. The permutations, of course, are endless, but this particular pairing is very nice … Continue reading “Fish Maw Stir-Fried with Shrimp”

Miso-Grilled Char

Miso-Grilled Char 1

A while back, I featured Miso in a ‘Foodstuff’ post, but, though I have used the product in several previously posted recipes, this is the first since then. I mentioned, in that post, that Miso can be used as a marinade, and the Japanese often use it that way, especially with salmon. Here I am using Arctic Char, which, for those unfamiliar, is a pink-fleshed fish that is very similar to Pacific Salmon. If you wish to try this recipe, you can use either without fundamentally changing the result … Continue reading “Miso-Grilled Char”

Madrasi Grilled Beef

Madrasi Grilled Beef 01

A while ago, I posted a recipe for my homemade Madras Curry Paste and I wanted to try using it in something other than a ‘curry’ style dish. I came up with the idea of doing something along the lines of a Satay, but with the flavors of India and made the dish you see pictured abve. I made it is an appetizer but you could make larger (and more) skewers and serve them over rice for a more substantial course. Here, I served mine on a bed of finely shredded cabbage and Jalapeno peppers that were macerated in a little garlic salt before being tossed with some oil and lemon juice… Continue reading “Madrasi Grilled Beef”

Salted Char

Salted Char 1

The picture above shows my first attempt at salting fish for preservation. To date, my only experience with salted, dried fish is salt-cod, which I have purchased and used but never prepared for myself. In these of almost universal freezer-ownership, salting and drying fish in order to keep it is not really necessary but the process changes the texture in pleasing ways and intensifies the flavor. I didn’t have cod, which is a bit rare these days, but I had just purchased two large Arctic Char from a guy selling them door to door and I kept back a couple of fillets for this experiment… Continue reading “Salted Char”