Thursday, August 23, 2012

Pickled peppers for a hot summer.

Summer is quickly coming to an end as the Canadian National Exhibition is underway, and school will start in approximately 10 days.  I recall being a student and always feeling mediocre about this time of the year.  The only difference this time around will be my eldest son will be attending Montessori for the first time ever - I'm nervous for him and for myself.

Since summer is quickly coming to an end, we shall welcome fall in a few weeks!  What else but to prepare some pickled peppers for that last few BBQ meals, and to preserve them for the winter.  These peppers will last a long time in the refrigerator, and are quite the delicate addition to any meal you please.

I have used the recipe from a book my husband purchased on his trip to Louisiana.  Who would've thought that pickled peppers were so popular among the fried chicken, southern biscuits, and sweetened ice tea?

These jalapeño peppers are great with anything and are super easy to make. They go well with sandwiches, specialty dishes, with steak, or with your BBQ meal.  The scotch bonnet peppers are great with noodles soups, fried rice, etc.  The idea was to recreate the peppers you find at your local Vietnamese restaurant. Enjoy!

Wednesday, April 18, 2012

Japanese Noodles in Japanese Soup Stock with Soy Sauce.

Smell the fresh spring air!

It's been almost six month since the arrival of my second baby boy, and it's time to get back on the ball, and write about my adventures in cooking!

The garden is getting primed and prepped for some new flowers and I'm excited to start my herb garden!  Nothing is as nice as having fresh herbs for your dishes, cut minutes before they are to be used!

Clockwise starting from top left: Thai Basil seeds sprouting inside a glass jar; basil leaves atop my almost bare basil plant; backyard patio garden with various herbs.

Spring always inspire me to eat healthier and lighter meals. It must be the fresh colourful veggies and fruits that I know are to come over the next few months.

I have always wanted to learn to make Japanese ramen soup base on my own.  How can such a light clear broth carry so much flavour?  With the help of my Iron Chef Morimoto cookbook, I was able to use some of his techniques and recipes, and fuse it with my own to create a flavourful and easy Japanese noodles with a Bonito and Kelp based soy sauce soup.  This soup is very light, has very little fish flavours, and has wonderful Umami.

You'll find most of the ingredients at a chinese supermarket, or one that would stock Japanese items, such as Bonito flakes and kelp.

Left to Right: Bonito Flakes; Morimoto - The New Art of Japanese Cooking cookbook; Dried Kelp.