Oh dear, where has the time gone? If I were Catholic, I feel as though I'd be starting this blog post with a "It's been months since I've written a recipe post ... " before launching into the virtues of pickled corn chow chow. Instead, I'll just be pleading mea culpa for … [Read more...] about Summer 2021: Easy Pickled Corn, Hazelnut Dukkah and Dehydrated Currants
Canning and Preserves
Second-Wave Box-Jumping and What Montreal Chefs are Doing to Get Through the Second Wave of the Pandemic
I jumped on another box the other day, so I've officially come full circle. Back when the pandemic started in Canada in spring, I wrote a little something about how I was doing as a writer in quarantine for "Chronicling the Days," an initiative of the Quebec Writers' … [Read more...] about Second-Wave Box-Jumping and What Montreal Chefs are Doing to Get Through the Second Wave of the Pandemic
Apple Pie in a Jar and Some Fall Covid Comfort
I went apple picking the other day and ended up with two large bags of high acidity apples. They're not my favourite for just eating, but they're perfect for packing into jars with a homemade cinnamon-spiced syrup. Which is what this recipe is. It's an apple pie without the … [Read more...] about Apple Pie in a Jar and Some Fall Covid Comfort
Pickled & Preserved: My 2020 Canning Cupboard and Other Ways to Save the Harvest
My canning cupboard is officially full. I've had to requisition a kitchen shelf for the rest. This is the list of what I've made this year: Dehydrated Fruits and Vegetables:Dehydrated (sun-dried) Cherry TomatoesDehydrated CornDehydrated BlueberriesDehydrated Strawberry … [Read more...] about Pickled & Preserved: My 2020 Canning Cupboard and Other Ways to Save the Harvest
All the Jams: Canning 2019
I was going to make separate posts about each type of jam and preserve I made this summer, but then realized that would be ridiculous. I made a ton of jam and pickles, from raspberry-blackcurrant-rosemary to gooseberry to mango-chili sauce, tomatillo salsa, pickled heirloom … [Read more...] about All the Jams: Canning 2019
A Pickling Dictionary: From Eggplant Chutney to Raspberry-Black Currant Jam to Kosher Dills
A lot of people think they don't like pickles. That's ridiculous. That's like saying that you don't like women because you don't like your best friend's girlfriend. Have you met all the women in the world? Do you actually know any Ukrainian or Kenyan or Colombian … [Read more...] about A Pickling Dictionary: From Eggplant Chutney to Raspberry-Black Currant Jam to Kosher Dills
Homemade Sriracha Chili Sauce (aka “Rooster Sauce, aka “the big bottle of red hot sauce in Vietnamese restaurants”)
This is a great homemade hot sauce that resembles Asian rooster sauce. No preservatives. Fermented for 4 days. Made with green cayennes instead of long red chili peppers, and rice vinegar instead of harsh regular vinegar. Thus, better, I feel. I started with 3 lbs of green … [Read more...] about Homemade Sriracha Chili Sauce (aka “Rooster Sauce, aka “the big bottle of red hot sauce in Vietnamese restaurants”)
Vacuum-Infused Maple-Brandy Peaches and Champagne-Tarragon Chanterelles
Here's an article I wrote for for Fine Dining Lovers on vacuum-infusing quick pickles. Kosher dills these ain't. I tell the story of a farmers market in Seattle and write about not spilling vinegar all over a giant chamber infuser. Boy, that would have been embarrassing. … [Read more...] about Vacuum-Infused Maple-Brandy Peaches and Champagne-Tarragon Chanterelles
This Year’s Sauerkraut: Three Ways
Why would you make one batch of sauerkraut when you could make three? That was the theory behind this year's non-spicy cabbage fermentation binge. In addition to the annual kimchi fest, I invited friends over to make less fiery ferments (speaking of that, it's a great … [Read more...] about This Year’s Sauerkraut: Three Ways
Kimchi 2016 (Plus fried rice and kimchi jigae recipes, aka “what to do with the rest of last year’s batch”)
There's no better way to warm up on a cold day than with spicy-hot kimchi! Good thing I have an annual tradition of making approximately 18 litres of the Korean red pepper cabbage ferment with my friend Joel. But in preparation for the day-long event, I had to eat the rest of … [Read more...] about Kimchi 2016 (Plus fried rice and kimchi jigae recipes, aka “what to do with the rest of last year’s batch”)