Seven ingredients. I love it. It's like one of those awful cookbooks for lazy people that come in handy once in a blue moon when you're desperate and horribly uncreative or understocked. Or, you know, alone on a desert island with a can of tuna and/or a fishing rod, bait, and … [Read more...] about Kimchi Socca Tarts: Savoury, nutty chickpea pancakes and a world of vegetarian umami
Canning and Preserves
Blueberry Aigre-Doux on Buttery Turbot
For the second part of my "Not Your Grandma's Preserves" series coming out tomorrow on Fine Dining Lovers, I feature a recipe for blueberry aigre-doux, adapted from "Preervation Kitchen." Aigre-doux (canned sweet and sour, wine-sauced berries) deserve a come back, and this recipe … [Read more...] about Blueberry Aigre-Doux on Buttery Turbot
“Boozy Preserves” and Not Your Grandma’s Preserves Series on Fine Dining Lovers
The first article in my "Not Your Grandma's Preserves" series is up on Fine Dining Lovers. The first installment is "Boozy Preserves: New Old-Fashioned Cherry Jam with Whiskey and Angostura Bitters." Breakfast and dessert? … [Read more...] about “Boozy Preserves” and Not Your Grandma’s Preserves Series on Fine Dining Lovers
The Best Way to Eat 5 Lbs of Swiss Chard and 1/2 L of Kimchi: Spiced Red Lentil Dal
Think of supper as problem solving. The garden/farmers/supermarket (preferably in that order of importance, but we can't all be snobs about it) has provided me these ingredients, and now I'm going to cook something delicious. True, I normally just separate the leaves from the … [Read more...] about The Best Way to Eat 5 Lbs of Swiss Chard and 1/2 L of Kimchi: Spiced Red Lentil Dal
37 Jars of Kimchi and Impending Doom
The fact that my friend and I made approximately 22 litres of kimchi and stuffed it into 37 jars is not what's causing the impending doom. That comes from the fact that after two weeks of fermenting in my kitchen (maybe less because it's humid), I won't have enough fridge space … [Read more...] about 37 Jars of Kimchi and Impending Doom
To Dare to Give the Raspberry!
"There's only one man who would dare to give me the raspberry!" If you don't get that reference, don't feel bad. You can still have delicious jam. You just can't be a Druish princess about it. No over-sized hairdryers, no Arffs, no Schwartz being with you, etc. I picked a lot … [Read more...] about To Dare to Give the Raspberry!
Successful Strawberry Jam Canning Class
Thanks to the participants in my canning class who'd learned to make strawberry jam yesterday. It was a relaxing few hours of learning about safe canning techniques, stirring, tasting, adjusting and not dropping hot bottles of jam on the floor. Instead of doing a traditional … [Read more...] about Successful Strawberry Jam Canning Class
Summer Nights Sweet-and-Sour Chipotle Slow-Cooker Chili
There are two schools of thought on chili: 1. It's a winter-only food, meant for heating you up from the inside out 2. It's a year-round food, meant for heating you up in winter and cooling you down with mind-numbing and shiver-inducing sweating in summer. I fall into the … [Read more...] about Summer Nights Sweet-and-Sour Chipotle Slow-Cooker Chili
Wild Arctic Char Chirashizushi: Scattered fish on sushi rice with homemade pickled ginger
This is what you do with leftover sashimi. You don't eat it raw since it's not as fresh and safe the day after. That would be like challeging the anti-microbials in the soy sauce and wasabi to a duel. At least if your immune system is as sketchy as mine has been known to be. So … [Read more...] about Wild Arctic Char Chirashizushi: Scattered fish on sushi rice with homemade pickled ginger
Salade Nicoise à la Selengut
This is a very telling salad. In the intro to the recipe, author Becky Selengut writes that Salade Nicoise is a dish where cooks show their personality types: "Anal types will place each ingredient in efficient, color-coordinated piles, most likely not touching each other. … [Read more...] about Salade Nicoise à la Selengut