Russian Salmon Caviar (Ikra)

I’m fortunate enough to live near the Pacific Ocean where salmon runs occur every year and to have a husband who is an avid fisherman. So, whenever he catches salmon with roe, that means we are going to make caviar. Caviar is a famous Russian delicacy that’s extremely high in protein content and therefore very nutritionally valuable. Essentially, caviar is cured fish roe.  Because it’s so high in protein, it’s never eaten in quantity. The serving suggestion is to place one teaspoon of caviar on a piece of toasted bread smeared with a thin layer of butter. I prefer to eat caviar on a piece of buttered firm white bread and with a mug of sweat hot tea.
If you never had caviar before, I suggest to try it if you have a chance. The sensation of salty little fish eggs popping against your tongue is truly special. Whether you like it or not, the sensation is unforgettable. By the way, here is an interesting bit of information. Most sushi lovers are familiar with Ikura sushi, essentially a piece of sushi topped with salmon caviar. Well, the word Ikura in Japanese is a borrowed Russian word Ikra, which means caviar.
One word of advise: try to use fresh fish roe as opposed to frozen. Frozen roe is not recommended because fish eggs rupture when defrosted and cannot be cured properly.

RECIPE: Russian Salmon Caviar (Ikra) 

Beef Curry in a Pumpkin - Take Two

Halloween is upon us, and I’m in the mood for cooking something pumpkin-related again. Actually, this is “take two” of last year’s recipe, the previous one being kind of a disaster.

See last year’s post here.

Although it was edible, my pumpkin certainly did not look pretty last year. I overfilled the pumpkin bowl, and the contents spilled down the sides making for one garish-looking pumpkin. In short, it looked yucky, which was fitting to the Halloween spirit, I guess. This year, I did not use any chickpeas and only filled the pumpkin 3/4 of the way. Success at last!

RECIPE: Beef Curry in a Pumpkin

Corn and Roasted Red Pepper Salsa

This colorful Mexican-inspired side dish is great when served alongside grilled meats or chicken. It's especially good in the summer when fresh corn is readily available.

RECIPE: Corn and Roasted Red Pepper Salsa

Butter Garlic Shrimp

I made this dish on many occasions, and it is one of my favorite ways to cook shrimp. I start with medium-size fresh headless shrimp (I usually get them from T&T  – it’s an Asian supermarket chain in Vancouver). Don’t use the peeled, precooked and frozen shrimp – the results just won’t be the same. Ideally, shrimp should be peeled and deveined, but I often skip this step to save time and let everyone peel their own shrimp! The delicious garlicky sauce that’s left behind after shrimp is cooked can be used to add flavor to other dishes, such as sauteed vegetables or mushrooms.

RECIPE: Butter Garlic Shrimp

Grilled Shrimp

This was the first time grilling shrimp on the barbecue, and it actually turned out pretty good! The quick 30-minute marinade adds just the right amount of punch, and grilling takes only about 5 minutes.It would probably have tasted even better if I took the time to remove the shells, but it’s also fine with shells on.

RECIPE: Grilled Shrimp

Wild Mushroom (Porcini) Soup

 

Russians love to pick wild mushrooms, and porcini (aka boletes, king mushrooms, or ceps) are considered the best of all. These mushrooms are highly prized for their delicious earthy, smokey flavor. If not consumed immediately, porcini should be dried for later use in soups and stews. Drying intensifies the flavor and captures all the goodness of this beautiful mushroom. Unfortunately I did not have much luck picking wild porcini here in BC although they definitely do grow here. The only time I was able to find wild porcini was in the Okanagan. I dried them and used them sparingly for soups. This is the last batch of the Okanagan crop. 

If you do not pick mushrooms yourself, wild porcini are often sold in veggie stores and Italian grocery stores. You need very little of dried mushrooms to add loads of flavor to your soups and stews.

RECIPE: Wild Mushroom (Porcini) Soup

Prosciutto Wrapped Chicken With Cream Cheese and Mushroom Filling

This recipe sounds fancy but it’s actually very easy to make and is great for entertaining. I like prosciutto (paper-thin dry-cured ham from Italy), but if you can’t find it, prosciutto can be replaced by Parma ham or low-salt varieties of bacon. For this recipe, I’m using boneless, skinless chicken thighs, however chicken breasts can also be used.

RECIPE: Prosciutto Wrapped Chicken with Cream Cheese and Mushroom Filling