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Showing posts from October, 2015

A Stir-fry is in the Sauce

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A good stir-fry can be made or broken by the sauce you choose for it. While different kinds, depending on your protein choices, can be enhanced by certain flavours in specialized sauces, it's good to have a "go-to" sauce for general use.

I put this one together because I found many were just a little too sweet and I was looking for something a bit more savoury. So, here it is:


1/4 cup soy sauce1/4 cup water or stock1 tbsp rice vinegar1 tbsp sherry2 tbsp oyster sauce1/4 tsp smoked paprika1/4 tsp chili flakes or 1/2 tsp sambal oelek2 tsp corn starchFresh ground pepper (be generous)1/4 tsp ground sumac (optional, if you have it, I do...) That should do a good 2-4 person stir-fry. Works really well with beef, especially since beef is well suited to savoury flavours.

Turkey & Wild Rice Soup

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There I sit, broken-hearted; Thanksgiving is over and I just got started...

What to do with the delicious left-overs that haven't been consumed in sandwich form yet? How about soup! More specifically, Turkey and Wild Rice soup, a delicious finish to the Thanksgiving meal.

To make this, we have a couple of stages to consider. First, we want to make a stock from the turkey carcass. You did save it didn't you? Much goodness flows from that... Once the stock is made, then we make the soup itself.

Making the Stock
First thing you want to do is strip the remaining meat from the carcass, this will be the turkey you use in the soup. Then take the remains and place it into a large stockpot with some roughly chopped onions, garlic, carrots, and celery. Leave the skins/paper on these, they have flavour and will add some colour to the stock.

Then add water, in this case I used 32 cups to cover the carcass, but add what you think is appropriate. Bear in mind that you will have some evapora…

Fresh Cranberry Sauce

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Canadian Thanksgiving falls around the time of the year that you can get fresh cranberries in the store. Not all that surprising, it's a feast to celebrate harvests after all, but it does mean that you have a real opportunity to do it yourself rather than buy it canned.

Believe me, fresh is best!

So, to get started, here's what you need:

1 bag of fresh cranberries (about 3 cups)
1 cup of sugar
2 tbsp of water
Citrus zest of your choice (I used lemon, but orange or lime would also be good)

Rinse the berries and have look for berries that are too soft and discard those. Add all of the ingredients to a sauce pan and place on low heat.

Stir everything from time to time, monitoring until all of the sugar has melted. This will take about 10 minutes or so, be patient.

Once everything has melted, increase the heat to medium and stir more frequently, but constantly, until the berries burst. You should have lots of bright red liquid in the pan, this will gel from the pectin in the berr…