Sunday, September 20, 2009

Duck Tartare

300 g duck breast
3 Tbsn Unripened goat cheese
1 Tbsn minced shallot
1 Tbsn minced scallion
1 Tbsn soy sauce
1 Tbsn canola oil
1 tsp truffle oil
1/2 tsp kosher salt
1 tsp black pepper

1. Using a sharp knife, remove all the connective tissue and excess fat from the duck breast. Cut into very small cubes and reserve.

2. Add the remianing ingredients to a medium bowl and mix well.

3. Add the duck to the marinade and combine.

4. Serve immediately or refrigerate for up to 1 hour.

Serve with crustini and salad.

Scallop Ceviche

12 large sea scallops
1/4 cup fresh lime juice
Zest of one lime
1/4 cup extra virgin olive oil
2 Tbsn minced cilantro root
2 shallots, sliced thinly
1 birds eye chili pepper (halved and seeded)
1 tsp sugar
1 tsp kosher salt

1. Rinse scallops in cold water and dry thoroughly. Remove the abductor muscle from each scallop and discard. Slice the scallops horizontally into 3-4 pieces.

2. In a medium bowl, combine the remaining ingredients. Mix well.

3. Add the scallops to the bowl and gently mix so that the scallops are evenly coated by the lime marinade.

Cover and refridgerate between 1-3 hours. Remove from marinade and serve.

Black Sesame Soy Vinagrette

Another of Chef Scott Adams' great dressings.

1 cup canola oil
1/4 cup rice vinegar
2 Tbsp Soy Sauce
1 1/2 tsp sesame oil
1 Tbsp honey
1/2 tsp minced ginger
1/2 tsp minced garlic
1 tsp black sesame seeds

Place all ingredients in a mason jar and shake to combine.

Truffle Vinaigrette

This recipe is by Chef Scott Adams of Benny's Bistro. Taught to us at a raw cooking class at Urban Element, Ottawa.

1 cup canola oil
1/4 cup white balsamic
1 Tbsp minced shallot
1 Tbsp dijon Mustard
1 Tbsp Truffle oil
1 tsp kosher salt
1/2 tsp black pepper

Place ingredients in a mason jars, shake well to combine.

Sunday, September 13, 2009

Pickled Jalapeño Peppers

When I think of the amount of canned pickled jalapeños (Escabeche) that I've bought over the years, and then look at how simple these are to make, how cheap this pepper is (approx $3/lb) at this time of year I get a little giddy at the thought of having them on hand at all times. Thanks to this wonderful post on Simply Recipes, I now know the fundamental recipe for jarring my own.

I've made 2 batches and they are honestly better than any pickled (nacho style) jalapeño I have ever had. If you like experimenting with mexican food at home, or if you have a semi-regular taco night, this recipe is for you. You just need some of the most basic pickling ingredients, 1 pound of jalapeño peppers, a few mason jars, and about 45 minutes time in total. The process timing can creep a bit if you're having wine while doing this, but it makes it that much more fun.

The following is copied and pasted without permission. So be sure to visit Simply Recipes as it is one of my favourite inspirational food blogs.


  • 1 lb jalapeño (and serrano if you wish) chile peppers
  • 1/3 cup olive oil
  • 2-3 medium white or yellow onions, thickly sliced
  • 2-3 medium carrots, peeled and thickly sliced
  • Florets from half a small cauliflower (optional)
  • 1 head garlic, cloves separated but not peeled
  • 4 cups apple cider vinegar
  • 2 Tbsp Kosher salt or sea salt
  • 2 bay leaves
  • 1/2 teaspoon dried oregano
  • 4 sprigs of fresh marjoram or 1/4 teaspoon dried
  • 4 sprigs of fresh thyme or 1/4 teaspoon dried
  • 1 Tbsp sugar


1 Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate the chile.

2 Heat oil in a large, deep skillet. Add the chiles, onions, carrots, cauliflower if using, and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.

3 Add the vinegar, salt, herbs, and sugar and bring to a boil. Lower the heat and simmer for 5 minutes for serranos or 10 minutes for jalapeños. Make sure the chiles are entirely cooked through before canning.

4 Pack 4 pint-sized sterilized jars with the chiles and vegetables. Top with the vinegar and seal. Process in a hot water bath for 10 minutes.

Once opened, can keep for one to two months in the refrigerator.

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