We’re almost into our third week of June, and our Salmonberry bushes are still producing delicious edibles! But before I go out and brave the teddy bear’s picnic again, I’ve got a whole container full of berries in the fridge ready to cook with.
The rough, acidic salmonberries really pop with other foods that are creamy and mildly flavoured. The first thing I thought of was just pouring ‘em over vanilla ice cream… But as I nibbled on a couple more berries I remembered a well-worn recipe for yogurt panna cotta that might be a bit more sexy. I had paired it with candied lemon peel and green apples before… Delicate, sweet and sour. It would be easy to sub in the salmonberries with a little sugar and orange peel. Panna cotta it is!
Besides, I haven’t got an ice cream maker. Read More
It’s going to be about a week until I can properly cook something again. Our kitchen is currently being torn apart and re-configured in new and exciting ways! I’ll post about that once it’s finished, but yeah… No sink, no counter space, no stove, no problem.
This 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… 
Taking center stage at this year’s Yule festivities was a very Germanic looking