According to Chinese culinary tradition, spring is the time to eat garlic chives.
Category: Savory dishes
Recipe: Chicken Paprikash
I discovered this flavorful chicken dish during our visit in Budapest. The traditional recipe calls for sour cream at the end. I tried both and prefer to cook it without.
Recipe: Steamed Halibut with Pickled Chili Peppers
This recipe works with any type of fresh oily fish with a fatty texture, such as sea bass, black cod, and halibut.
Continue reading “Recipe: Steamed Halibut with Pickled Chili Peppers”
Recipe: Nettle Walnut Pesto
Last weekend I found stinging nettles in my neighbourhood market for the first time this year. To me that is the sign of spring. I bought a bag and made my favorite nettle pesto. It is super easy to make and completely vegan.
Here is how I do it.
Recipe: Aloo Gobi
I found this recipe from Anthony Bourdain’s Parts Unknown. It’s incredibly easy to make and incredibly tasty. Aloo means potato. Gobi means cauliflower. So Aloo Gobi is a dish of cauliflowers and potatoes.
Recipe: Jerusalem Artichoke Soup with Truffle Oil
When I phoned my mom last week, the doctor in her reminded me that I had been eating unhealthy during the holiday season. She was right, what with all the parties and dining outs, it’s hard to pick what I ate, let alone controlling portions. Continue reading “Recipe: Jerusalem Artichoke Soup with Truffle Oil”
Recipe: Watercress Fried Rice
A really simple recipe of watercress fried rice.
Recipe: Pan Seared Salmon with Nettle Pesto
When I lived in the east coast, salmon was never my favorite fish to fry. The salmon I had at local restaurants were mostly overcooked – the meat was stiff and flavorless. Health benefits aside, I simply can’t fathom why they are such a big deal.
Back then, salmon was just salmon. Continue reading “Recipe: Pan Seared Salmon with Nettle Pesto”
Recipe: Black Locust Blossom Fritters
Last week I got a hold of a small box of Black Locust blossoms at our local farmer’s market. I quickly turned them into fritters.
Recipe: Watercress Dumplings
I love watercress. Whenever I see them at the market, I buy them. They have a refined fresh grassy taste that’s reminiscent of spring – not as fibery as nettles nor as dull as spinach.
