EpiCurious Generations: February 2016

Saturday, February 20, 2016

Roasted and Charred Cauliflower with Smokey Tahini Vinaigrette (Vegan or Not)

Inspiration: Roasted Lebanese Cauliflower

The texture of this cauliflower is absolutely amazing. Allowing it to char slightly under the broiler will render some crispy edges that are delicious. Where you would serve a salad, try this instead - also makes a great light appetizer or tapas. You can make it vegan by using smoked tempeh, otherwise, use bacon. Both versions are wonderful! I hope you enjoy

Stovetop Smoking for Maple Smoked Salmon Rillettes

Inspiration: Creating some recipes for the upcoming Maple Syrup Season in Quebec - Le temps des sucres.

Serve with a little hot red pepper jelly for colour and balance

I have always been a little intimidated by smoking food indoors but his stovetop smoking was incredibly easy and painless. You will need a large pot with a tight fitting lid, a metal steamer basket or round rack to sit the fish on and some wood chips/shavings. Be aware that some smoke will escape and you should have a strong vent system to pull the smoke out (I just left mine on high and cracked the window open during the process).

Scallop and Jicama (or Apple) Ceviche, Guacamole and Fried Green Plantain

Inspiration: Trip to Mexico and discovering Jicama

The scallops should marinate in the citrus juice for at least 1 1/2 hours to get the right firm texture of ceviche (the fish is cooked in the acidic juice). While the fish is marinating, prepare the veggies, guacamole and fried plantains (see below).