We’ve been getting some great corn from Tipi Creek over the past few weeks. Then the ever-resourceful Judy came across a farmer who was about to till under an entire field of corn. Needless to say, many an ear has been husked and devoured in the past while.
Corn on the cob is one of my favourite things to eat in late summer – especially grilled so that some of the kernels are black, and of course slathered with butter – but with this much corn around, I’ve been trying some other classic preparations.
Flavourful Broth from Leftover Corn Cobs
With all due reverence to corn on the cob, I often find myself cutting off the kernels: it’s a … Continue reading.
This is exactly the kind of delicious, hearty, ingenious, frugal dish I love. While finely chopped condiments like relish, piccalilli, and jam can be canned on their own, larger slices of vegetables like cucumbers, beets, and carrots require an acidic liquid in which to be preserved. The liquid prevents the growth of aerobic pathogens by keeping air away from the vegetables and filling the space with acid, salt, and sugar. Once the vegetables are gone, this delicious liquid can be used in a number of applications.
If this sounds at all gross to you, think about what is in dill pickle juice: water, garlic, black pepper, mustard seed, coriander, bay, cider vinegar, salt, and sugar. The liquid has been cooked … Continue reading.
This time last year I started thinking about preparations that take advantage of the frigid outdoor temperatures. I made candy in the fresh snow and tried the “apple jack” method of concentrating alcohol by freezing. I’ve just tried another sub-zero preparation, gleaned from the pages of The Fat Duck Cook Book. It’s a fascinating technique called gelatin-clarification of stock.
In culinary school one of the cool-but-antiquated dishes you learn to make is consommé. Consommé is flavourful stock that is strikingly, brilliantly clear.
The classical method for clarifying stock uses something called clear meat. Clear meat contains albumen-rich ingredients like egg whites and certain cuts of meat like shank. When albumen coagulates, it forms a delicate network that traps the tiny … Continue reading.
Turkey is certainly one of the finest gifts made by the New World to the Old.
-Brillat-Savarin in The Physiology of Taste
The Saturday morning of Thanksgiving weekend we pick up a turkey from the Four Whistle truck at Old Strathcona, then take it home and cut it up, usually into two suprêmes (breasts with the drumette still attached) and two leg-thighs. I know: bringing the whole roasted bird to the table, and carving that bird in front of the guests, is an indispensable part of Thanksgiving. I appreciate the pageantry of tableside carving, but there are some huge advantages to separating the bird.
With the bird broken up into smaller pieces I can sear them to jump-start the browning. … Continue reading.
A pig’s tail is an extension of its spine: a sequence of small vertebrae, surrounded by meat, and fat, and skin. The tail meat itself is not so different than the meat from, say, the shoulder. You are, however, afforded the pleasure of gnawing the meat off the bones.
The tail is a surprisingly tough muscle that needs to be simmered for a few hours to become tender. This got me thinking about the broth that would result from the cooking process. It happens that my second favourite soup of all time is ham soup. When smoked ham hock is simmered with vegetables, the resulting liquid somehow takes on the flavour of the meat without any noticeable detraction from the … Continue reading.
Some would think this is the inside of my compost bin, but it’s actually the inside of my stockpot: roasted lamb bones and vegetables, as well as all the darkly caramelized bits scraped from the bottom of the roasting tray. These flavours formed the soul of the Burns Supper, as the resulting stock was used not only in the soup, but also in the haggis and the clapshot. They were the mellow, earthy foundation of the entire meal.
Making a pot of stock the night before a large meal has become a very fond tradition. The house fills with the aroma first of roasting bones, then of the simmering stock, while excitement for the coming meal slowly accrues.
Some specifics … Continue reading.
I try to cook such that we are not inundated and overwhelmed by Thanksgiving leftovers. I like to have a few turkey sandwiches with cranberry sauce on the days immediately after the feast, but beyond that I grow weary of leftovers. Following are some go-to preparations to use up Thanksgiving leftovers.
Turkey and Wild Rice Soup
Today I used the rest of my turkey giblets, as well as some other Thanksgiving leftovers.
I simmered the turkey neck, heart, and bones with onion, carrots, celery, thyme, white wine, and water to make stock. The neck gave a lot of body to the stock. A lot. When I chilled some extra stock it solidified to a thick pudding. To the rest of … Continue reading.
This week I had the opportunity to cook with pig’s blood. There’s actually more classical applications for blood than you may think.
Fresh blood has a beautiful colour, similar to red wine, but with an opalescent sheen. When heated, the blood turns burgundy, then brown, and eventually black. It coagulates somewhere around 75°C, which makes it ideal for thickening liquids.
Civet: A Gateway Dish
If you’re at all squeamish about cooking with blood, this is probably a good dish to start with.
The two things that make a civet a civet are: one, that game is marinated in wine which is later used to braise the meat; and two, that the braising liquid is thickened with blood and used as … Continue reading.
This post is about simple potatoes dumplings, served in an interesting potato broth.
Conversations about potato dishes usually focus on texture (the ideal French fry has a crisp exterior and fluffy interior, the ideal mashed potatoes are smooth but not gummy…) I love this broth because it makes you think about how potatoes taste. Potato skins are used to infuse a vegetable broth with potato flavour, without any of the thick starchiness we associate with potato soups.
Let’s start with the dumplings. The key to pillow-like potato dumplings is to have very little moisture in the potatoes. This way the milled potatoes will require less flour to form a dough, and there will be accordingly less gluten in the finished … Continue reading.
But you know what the funniest thing about Europe is? It’s the little differences. I mean, they got the same shit over there that we got here, but it’s just there it’s a little different.
-Vincent Vega in Pulp Fiction
I am part of a culinary exchange between NAIT and a school in Semmering, Austria. This past month I hosted an Austrian student named Dominik, whom a lucky few met at Valerie’s psychedelic taste-tripping party.
On Dominik’s last full day in Canada, we coerced him and two of his Austrian colleagues, Mike and Lena, to cook us a classic Austrian dinner.
First Course: Frittatensuppe – Pancake Soup
Domink requested that we make a good beef stock for the … Continue reading.