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Sauerkraut
Kraut is German for cabbage. It was also a derogatory term for Germans during the Second World War. Sauerkraut means sour cabbage, or possibly a German curmudgeon. Ukrainian, Russian and several...
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Dandelion Crowns
We’ve tried a lot of things with dandelions. The leaves are great. Hopefully everybody knows that by now. I’ve made syrups with the flowers, but truthfully they don’t have much flavour and are only...
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Perogies
This post was originally published on January 6 (Orthodox Christmas!), 2013. Re-published today for those that took my session at Eat Alberta 2017. The only difference between what we did at Eat...
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Greek Salad – Horiatiki
The actual Greek name of the ubiquitous Greek salad is Horiatiki, which means, roughly, “village salad.” As I mentioned in my general post on Greek food, one Greek restaurateur told me that the...
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Kim Chi
Kim chi is an ace up the sleeve, delivering instant, intense flavour to bland ingredients like rice, flour, and eggs. And unlike most condiments that pack that kind of punch – things like hot sauce or...
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Kosher Pickles
I had heard of kosher pickles many, many times in my life, but always assumed that they were just pickles that were, well, kosher, as in approved for consumption in Jewish dietary law. Turns out that...
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Fermented Chili Paste
With so many peppers coming from the garden and fermentation on the brain I wanted to try my own fermented chili paste. My recipe is very much like sambal in terms of ingredients and consistency,...
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Beet Salad with Goat Cheese
I set myself a challenge. Every season there would be a salad on the menu, but it needed to be a composed salad, not a tossed green salad. I was really keen to make a beet salad with goat cheese this...
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Peeling Tomatoes
My first class in culinary school was “Soup and Vegetable Cookery”, and one of the many many techniques taught was “tomato concassé”. While this literally translates to “chopped tomato”, it is a...
View ArticleChanneling Yotam Ottolenghi with Roasted Cauliflower
Yotam Ottolenghi is one of the most influential chefs in the world right now, for both home cooks and professionals. His books Jerusalem and Plenty are entirely vegetarian, and must-reads for...
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