Category: Recipes

Fish Stock (Aka Severed Head Soup)

Shawn 3 Comments

Fish Stock1I returned home from work the night after Halloween to find a severed head in my fridge.

It was arranged on a plate next to the celery, eyes bulging, mouth agog with still-glistening tongue half protruding the way I’d imagine a strangulation victim’s would. It wasn’t a person’s head of course; it belonged to a fish, a really big fish… But it was still kind of a shock.

While I was at the restaurant, Crystal’s sister had stopped by with a present from the clan in Ucluelet. Uncle Chuck had landed a huge Halibut and (because he’s awesome!) shipped it over to us, packed in ice. Lisa had spent the afternoon processing the beast and once it was down to nothing but guts ‘n gills she figured I’d take care of the rest. She was absolutely right! It’s just the kind of weird stuff I love doing on a weekend. Read More

Fennel-Roasted Salmon

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Fennel Salmon1Andrew and Nikki, our awesome neighbours across the street were kind enough to slip me a big chunk of sockeye from their last fishing trip with only the promise to “do something good with it” in return.  I love my neighbourhood!

The next day was surprisingly warm and clear so I caught up on the last of the garden maintenance – Pull those last two carrots, rake the lawn, hit the gutters – and started plotting dinner a little early. I’d collected a couple big armfuls of fennel stalks, some fresh and some dried from last year (they make great garden staves!) and I wanted to cook with ‘em. My mind was already set on grilling outdoors; I just needed a plan of attack. Read More

Chanterelle Mushroom Soup

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ShroomSoup2There are people out there (they know who they are!) who cannot appreciate the complex and sublime flavours of fungus because of “texture issues”. Granted, mushrooms can sometimes be a bit challenging texture-wise (read: slimy, knobbly, bumpy, spongy, etc.) but to deny oneself these earthy delights is unthinkable! So, during the wild mushroom season I tend to make a lot of soup so that even my squeamish friends and family get a chance to taste the essence of autumn.

Golden chanterelles can be 50/50 when it comes to texture. If you go picking on a good day you’ll get the dry, crisp stuff that sautés and even grills well, but after a heavy rain those same ‘shrooms will be bloated and a bit spongy. A pureed soup solves all of those pesky texture issues without losing any of the chanterelle’s flavour. Read More

Fried Chicken and Waffles

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Chic Waffles1I like to imagine the moment when Chicken and Waffles were first united like this:

It’s 5:30am. The all-night fry-joint is just getting ready to flip over for morning service. The waitress is giving the corner table it’s millionth wipe before putting on coffee. Hasn’t been a customer for two hours, and won’t be for another hour and a half. The lone dude in the kitchen has pre-maturely drained the fryers, and is soaking the flat-top in grease, preparing it for the 7am landslide of eggs and breakfast sausages. He’s completely on autopilot, eyes un-focused. He hates the night shift, and wonders if there’s any coffee left… Then the door bell sounds.

What the hell? Who wants to eat at 5:45am? Read More