Radish Kimchee

radish-kimcheeEveryone I know has been hiding from the snow (we got a foot and a half! Wtf!?) and pre-Christmas congestion in their kitchens, baking cookies into festive shapes and filling the world with the often-neglected scent of nutmeg. I on the other hand, leave the sweet stuff to Crystal and have spent the last couple weeks pickling and preserving whatever herbs and veg the weather didn’t manage to wipe out.

Its slim pickings… If we were legit homesteaders we’d starve this winter *laughs* I’ve got a handful of radishes left from my mid-August sowing in the ‘ol Zen garden, some chard and a couple knobbly carrots. I’m thinking the chard will get eaten right away while the radishes ‘n carrots will live on, packed into mason jars and swimming in Korean chillies.

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“Syunkon” Salmon with Mushroom Orzotto and Carrot Salad

Syunkon Salmon with Mushroom Orzotto and Carrot SaladThis is a recipe that Hiro and I dreamed up way back in October during preparation for my Red Seal exam. I knew that I had to cook a salmon fillet in a short period of time, showcase seasonal and traditional Westcoast ingredients ‘n flavours while remaining true to my Japanese training.  Nothing says Westcoast like smoked salmon, but there didn’t seem to be enough time… “Syunkon” said Hiro, meaning “moment”, “flash” or “instant” in Japanese. What if the salmon was seared first, then given a moment’s rest in a smoker? Well I’ve got a bombed-out old wok I never use, let’s see… (more…)

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