Ten Food Projects For The Lockdown

Call it “lockdown”, “Isolation”, “Self-Quarantine” or whatever else the fact is just about everyone is home right now with quite a bit of free time. Those with families are now coping with a lot of mouths to feed more frequently and a dwindling supply of recipes to keep them happy.

Although I am not among those bunkering down I do have a few suggestions for anyone looking to start a new kitchen-related project and I also know quite a few industry folk who are using this time to hone their skills while hey wait for the food service world to start spinning again.

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Spot Prawn Tortelloni

My parents are coming from Ontario to visit so we’ve been busy this week cleaning up the yard, trimming back the encroaching  forest and sowing the last crop from the garden so when they arrive they’ll have a place to lounge in the sun and something to snack on. I intend to do quite a bit of grilling for them, but not every meal. Here and there I’ve packed away freezer bags full of pre-made nibblets for the nights when we’ve had a bit too much adventure.

One of these instant meals includes a heaping helping of our local Spot Prawns, which I’ve still got frozen in water-filled bags from back in June. I mentioned that spot prawn makes a fine stuffing for dumplings of all shapes ‘n sizes and that goes for stuffed pastas as well!

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Elk Chilli

My wife and I have done our fair share of dinner parties as well as catered quite a few friends’ weddings and the number one most requested item by far is Crystal’s patented chilli. The fact that I’ve been producing high-end catering/resto food for almost fifteen years doesn’t ever factor in. If we’re showing up to the pot-luck you can bet we’re bringing chilli. (more…)

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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…)

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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…)

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