Smoked Trout, Two Ways

Holidays are the balm of body and mind. It’s been a couple days into our long-awaited stay-cation and I’m already starting to feel my soul regenerating and plotting future adventures just like the hedonistic super villain I remember myself to be.

Ironically, one of the first recipes I got to work on between mountain biking trips was a banger I perfected at work. A sublimely simple way to take trout – a tasty and plentiful local river fish – clean up its mealy texture and enhance the profound sweetness buried deep inside. (more…)

Read More

Sesame-Pickled Burdock Root

New ingredients are like amphetamines for kitchen creativity. From the moment I get home from a farmer’s market or an afternoon of foraging or hell, just back from a regular ‘ol grocery shopping run I’m jacked up! What is this crazy looking-stuff? Where did it come from? How do I process it and what can I do with all the bits? My mind is vibrating in a million different directions at once!

Last week I got a hold of some burdock root at the market in Courtenay and had just such a moment. These rough-looking tubers looked more like something dug out of a cat box than anything I’d serve for dinner, but The lady I bought ‘em from was insistent that they were a delicious spring delicacy! So yeah, I got ‘em home, mind ablaze and immediately starting hunting through my cookbooks for more info. (more…)

Read More

Duck Prosciutto

My two greatest culinary passions are a) methods of preserving food- the simpler and more flavourful the better – and b) duck! The former being a tether to the distant past when salting and fermenting meant survival for crafty cooks and the latter being the tastiest damn animal know to man.

Now I know I’ve already done a ton of duck recipes, including the great-granddaddy of all preserved duck dishes: confit du canard, but bear with me one more time ‘cause this one’s a keeper. It’s a technique for preserving breasts that results in a semi-cured, dense and beautifully salty-sweet taste reminiscent of prosciutto de parma.  It’s dead-easy and a great entry-level way to get into more serious charcuterie. (more…)

Read More

New Horizon Cocktail

New Horizon CocktailWell kids, we made it!

Judging from all the puffy eyes, shambling and moans I assume everyone had a great time on New Years and probably toasted the end of 2016 with a variety of libations that they’re now regretting. That’s great! We needed a party to forget last year’s unrelenting weirdness and tragedy.

We lost a lot of great people who filled our lives with music and fantasy and all the things that keep us young. I lost my grandfather, my dog, my house was ravaged twice by floods and my shed collapsed with both bikes inside. It was a hellish year!

But enough doom! Like many others, we mixed up a couple of custom cocktails on New Year’s Eve and celebrated with a loud sigh of relief. Now that we’ve survived I’ve been tinkering with the recipe and figure I’d share it, even though most of us are still nursing a week-long hangover. *laughs* (more…)

Read More