The pickled ginger provided with almost every sushi dish is meant to be eaten as a palate cleanser between different cuts of fish or at the end of the meal. While that pleasing pink colour does occur naturally when pickling young ginger, it is safe to say that most commercially produced pickled ginger achieves its colour through the use of food-grade dyes.
Making this sushi condiment at home is very easy and is guaranteed to deliver a wallop of fresh flavour to your next homemade sushi meal.
1/2 lb (225 g) fresh ginger
1 tsp (5 mL) salt
1/2 cup (125 mL) unseasoned rice vinegar
1/3 cup (80 mL) water
2 Tbsp (30 mL) agave nectar
Peel ginger using spoon to scrape off thin, papery skin. Using mandoline, vegetable peeler, or very sharp knife, slice ginger into paper-thin slices. You should have about 1 cup (250 mL) sliced ginger.
Place ginger in bowl and toss with salt. Set aside for 30 minutes. Transfer ginger to mesh strainer and rinse under hot tap water for 10 seconds. Drain well before placing ginger in glass Mason jar.
Stir together vinegar, water, and agave nectar in small saucepan and bring to a boil over high heat. Pour hot vinegar mixture over ginger, cover jar, and let cool to room temperature before placing in the refrigerator.
Leave pickled ginger for at least 24 hours before eating. Pickled ginger will keep refrigerated for up to 2 weeks.
Makes 1 cup (250 mL) pickled ginger.
Each 1 Tbsp (15 mL) serving contains: 21 calories; 0 g protein; 0 g total fat; 5 g total carbohydrates (2 g sugars, 0 g fibre); 81 mg sodium
source: "Summer Sushi", alive #380, June 2014
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.