delectabilia
Delectably Different Recipes
Garlic is one of those superfoods with so many health-giving benefits that there is no excuse not to consume it at every opportunity. This slow-roasted garlic recipe results in garlic that is milder and sweeter than raw garlic but still has all the nutritional benefits.
These Vietnamese rice paper rolls, packed with fried fish and dill, were inspired by the first thing on the menu of a Highway 4 restaurant in Hanoi – Catfish Spring Rolls. Simple and so delicious.
Melt-in-your-mouth sous-vide salmon confit is topped with explode-in-your-mouth salmon eggs. The fresh-tasting yet intense tomato consommé is a perfect compliment. Crisp fresh vegetables add some sweet, sour, and bitter notes.
Driven to explore alternative gyoza filling ideas, presented here are three gyoza filling recipes: salmon and asparagus, truffled potato, and duck and orange—all accompanied by a flavour enhancing ponzu dipping sauce and some pickled daikon.
Kamo nanban is a Japanese dish of soba noodles in a hot dashi broth topped with duck. The sous vide duck breast – poultry’s red meat – is perfectly in place here, as is crispy tempura asparagus and green onion puree.
There is a diversity of flavours and textures here yet in a satisfying balance. Crisp and creamy baked polenta fries. Bright pickled mushroom salad. And then the soft boiled duck egg, which has its own delectable complexities.
This darker style red miso soup has an intensity of flavour very different from those made with the more familiar white miso. Piled on top was seafood steamed in sake and various aromatics. The combination was truly a symphony of flavours.
Trying to sum up this simple dish in words is difficult, and actually seems pointless. Onsen tamago, or onsen egg, simply has to be experienced. It’s so difficult to describe this slow poached egg, and yet so easy to create at home.
These sweet and succulent marinated pork belly skewers sit on an Asian potato salad incorporating umami packed katsuobushi (bonito flakes), roasted garlic, and spring onions.
This salad sparkles. Cherry tomatoes have a wonderful sweet acidity of their own, enhanced here by the ginger juice and rice vinegar. Layer in umami and seasoning from the wakame seaweed and soy sauce, and you have a cherry tomato and wakame salad that stands on its own or would complement a robust main dish.
I love the diversity of ramen. There are styles but few rules. In keeping with that diversity, I wanted to create vegetarian miso ramen the equal of its flesh-and-bone based counterparts.
Gazpacho sorbet works very well as a palate cleanser, clearing away any lingering flavours and mouthfeel from the previous course. And then energizing the palate for the next course.
Earthy colours and flavours dominate this dish. Autumn-coloured roasted vegetables, sautéed mushrooms, and pine nuts sit atop a mossy earth base of pesto infused black quinoa.
The Japanese word okonomiyaki means “what you like, grilled” or “grilled as you like it”. That certainly creates some room for experimentation with this kimchi and scallop okonomiyaki recipe.
The versatility of tofu is a legend. Here the firm tofu becomes almost cheese-like after marinating in gochujang and grilling. The gochujang tofu has a spicy complexity that only a fermented ingredient can bring.
