Miso-Marinated Scallops with Kiwi-Yuzu Salad

IMG_3224Massaging fresh Pacific Scallops with white miso and sake is a great way to add an extra savoury-sticky layer of flavour to their already dazzling natural sweetness and a quick sauté in butter takes it over the top. The accompanying salad utilizes flavours I learned back in my Wasabiya days that play well with scallops plus add a much-needed, butter-cutting citrus bite.

Everyone thinks that the scallop/kiwi pairing is weird, but not only is it legit delicious but (according to my former chef and mentor Hiro) it’s a classic way to prepare mollusks in Japan. Try a bit of the vinaigrette with a sliver of raw scallop and you’ll see. (more…)

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Bannock – European Style

Euro Bannock 1My whole culinary career (such as it is) I’ve been under the mistaken impression that bannock was exclusively a First Nations thing.

It must have been all the outdoor cooking demonstrations on Canada Day; bannock broiling up on cast iron beside staves of smoked salmon, always supervised by the local band elders. Every native cook I knew fried a mean skillet full ‘o bannock and on the occasions that Crystal and I went to Uke to see the extended family you could bet there’d be a lot of fry bread involved.

It turns out that although First Nations people may have been grinding nut and berry flour to make something bannock-like, the bannock recipes we recognize today originate in the Middle East. Most historians agree that the recipe came from ancient Egypt and the modern name came from Celtic England. (more…)

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