“On my festival days they still feast on eggs and rabbits, on candy and on flesh, to represent rebirth and copulation.”
-The Goddess Ēostre from Neil Gaiman’s American Gods Read More
Alright, follow my logic:
Oyster mushrooms really love butter. Butter really loves sage. Sage is absolute best buddies with sweet potatoes. It therefore stands to reason that a dish containing all of the aforementioned ingredients will be a pretty harmonious eating experience. Its flavour so mighty it may convert someone to liking elements they previously held only in disdain.
Massaging 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. Read More
My 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. Read More
This recipe features a spice rub that I’ve been tweaking over the last couple months. It’s a perfect seasoning for pork chops, a pork roast or any part of “The noble, magical animal” that is pig.
I really dig pig! And now it’s more important than ever for all of us to show our favourite four-legged food some love and respect. Read More