Friday, June 30, 2006
First Salad
I grew the lettuces next to the peas so it stays tender and sweet in the sun. Add some tomato, so smoked salmon and balsamic vinaigrette, and I have my favourity salad!
Thursday, June 29, 2006
Gravlax Maki
Wednesday, June 28, 2006
Ham Fried Rice with Sambal
Tuesday, June 27, 2006
Gravlax Crepe
Monday, June 26, 2006
Yam
Sunday, June 25, 2006
Lamb Shoulder
Saturday, June 24, 2006
Beef Kabaps
Friday, June 23, 2006
Lamb Shanks
The shanks is from Jay Spring Lambs over at Kamloop. They are so much more superior to the New Zealand vacpacks. I braised them with cumin, fennel, cinnamon, cloves, raisin, carrots, onion, salt and pepper, garlic and chicken stock. First time I used this combination and I think it is the best I have even done.
Thursday, June 22, 2006
Spagetti with Smoked Salmon
Wednesday, June 21, 2006
Grass Fed Beef
Tuesday, June 20, 2006
Silky
Monday, June 19, 2006
Caracolillo
Sunday, June 18, 2006
Saturday, June 17, 2006
Gravlax
Friday, June 16, 2006
Congee
Congee is a great thing to have for breakfast particularly when I am watching the World Cup. Cure some lean pork with salt for a couple of days in the fridge, parboil it first then simmer it with a little rice and a lot of water, I added a perserved egg, dry scallop and aged orange peel. Just like my mom makes it.
Thursday, June 15, 2006
Roast Game Hens
Wednesday, June 14, 2006
Smoke Salmon
I used the branches I trimmed from my plum tree recently to smoke the cured coho. I put the charcoal and the wood in a foil baking tray on one side of my Ducane and the salmon sit in the other end. After a couple of hours I set them up on the upper rack to ge hotter to finish in just under four hours. This is my first time smoking things and it is very good. It is a little more salty than I like but not overwhelming. The smoke is mild and sweet from the plum. And they certainly look pretty.
Monday, June 12, 2006
Coho
I have never cooked Coho before so I bought one from Iron Maiden at the farmers market to try. After a couple days of thrawing in the fridge, I cut it up. The meat seems to be a little softer than Sockeye and Chinook.
The bits and pieces are good for ceviche. What a happy dish this is, just some parsley and chervil and onion and lemon juice and tomato and salt and pepper. Added some tobasco too.
One big piece is mummified into gravlax with dill, salt, sugar, pepper, vodka and lemon zest.
The other is brined for smoking tomorrow.
The bones are made into tofu and miso soup and the belly strips are the best for grilling, creamy.
The bits and pieces are good for ceviche. What a happy dish this is, just some parsley and chervil and onion and lemon juice and tomato and salt and pepper. Added some tobasco too.
One big piece is mummified into gravlax with dill, salt, sugar, pepper, vodka and lemon zest.
The other is brined for smoking tomorrow.
The bones are made into tofu and miso soup and the belly strips are the best for grilling, creamy.
Chaozhou Congee
Sunday, June 11, 2006
Saturday, June 10, 2006
Lingcod
Nostalgia
Friday, June 09, 2006
Crossing Borders All Over
Potato Chips
Thursday, June 08, 2006
Unagi
Wednesday, June 07, 2006
Cuttlefish balls
Brine?
Monday, June 05, 2006
Poached Halibut
I recently taught this so someone who wanted a easy way to cook halibut. I figure since I have not make this for a while, I should do it again to make sure I did not make a mistake.
I put chicken stock, a mixture of dry wild mushrooms, white mushrooms, ginger, salt, peanut oil, white pepper, and halibut all into the pot. Bring it to a low boil and then turn the heat off with the lid on and wait till the fish is done. In this case about 10 minutes. It is the silkiest halibt ever and there are so many way you can season the stock. I added chervil and cilantro at the end.
Sunday, June 04, 2006
Ham and Cheese what?
Saturday, June 03, 2006
Friday, June 02, 2006
Baru Latino, Vancouver
I had not been to Baru for a while, since I moved away from the neighbourhood. I took some relatives who do not usually eat non-Chinese food there today and every plate was cleaned to a shine. Now that is a sign of a good restaurant.
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