Fishing Sucks

Don’t worry, there are other fish in the sea.

This saying might be quipped by consoling friends if someone’s romantic relationship goes sour. Aside from being in bad taste, in my opinion, this phrase implies that the “catch” was one of a near limitless supply of available mates, and one simply has to go back to the “sea” to get another one.

I think this expression, like so many others, exposes or reinforces a viewpoint on life, one of abundant, limitless resources.  We don’t believe that our actions truly make a difference.  This, however is not reality.  The oceans are being depleted, the earth is warming up and species in all life kingdoms are disappearing as fast as humans can document them.

One of the last movies we watched in 2010 was “End of the Line“, a documentary on the decline of the world’s fishing stocks which forced us to consider, yet again, the impact of our eating habits and whims. I strongly urge you to see this film.

[Read more…]

Wordless Wednesday: A Lobster Tale






Spices 101: Storing Spices (Recipe: Black Pepper Shrimp)

If you’ve been following our Spices 101 series, you may have had some spice myths debunked, and also may have decided to invest in quality spices.  Today, we’ll learn how to store your quality spices properly so that they’ll maintain their maximum freshness and potency.

It may come as a surprise to you, but a decorative spice rack conveniently situated above the stove is not doing your spices any favors. Sure the row of little glass jars are pretty to look at and the rack itself may be a space saver, but with all the heat, steam, gas and fallout from your cooking, your spices are no better off than the Icelandic cattle living in the path of the Eyjafjallajokull volcano spew.

OK, maybe a little better.

Here’s how to store everything from anise to za’atar.

What Your Spices Should Avoid

No sauna’s (or volcanoes) please! When storing spices, your biggest enemies are:

  • Air
  • Light
  • Heat
  • Humidity

What comes to mind? Can you think of someplace that’s airtight, dark, cool and dry? Read on! [Read more…]

Simplify Dinner with a One-Pot Meal

One-pot meals are like the footie pajamas of the family table; cozy, familiar, and easy to throw on. They offer the pleasure of home cooking assembled with little fuss and minimal clean-up, and nearly always contain a starch, protein and vegetable all rolled into one happy dish.

One-pot meal defined

Most cultures have their version of the one-pot meal. The Italians stir up creamy risotto, the Spanish steam fragrant paella and the French serve a perfect cassoulet, to name but just a few. Versions of this dish span the globe from nearly every ethnicity, the defining factor is in its name: it requires only one pot. That pot may be a wok, a Dutch Oven, a skillet or tagine, but everything is prepared in that one vessel and the melded flavors combine to produce something extraordinary. [Read more…]

WFD? Peach & Ginger Glazed Salmon with Baby Beets


Last night’s dinner effort started off as a sort of purge; brown rice, boiled beets and grilled salmon. Something healthy to follow those recent meals of gummy worms and other junky road food, as well as forgettable airport fare.

The boys will eat salmon if it is coated in something that is sticky and sweet, but I couldn’t bring myself to make a boring old teriyaki. I spotted a nearly empty jar of peach and ginger jam in the fridge, and that became the base of my marinade/glaze. I heightened the ginger kick by adding a fresh knob of ginger, and gave the dish an Asian slant with a splash of soy and rice vinegar.

At dinner, Noah inhaled his entire fillet, licked his fork and announced,

“I LOVE fish!”.

I about fell off my chair. If you only knew how picky this child is.


The baby beets were picked that morning from our garden; simply boiled and peeled, they almost look like big black olives in this photo! I don’t trim their ends when boiling, but leave the stem and root on so I don’t loose any colour or flavour when cooking. I start them in cold water, bring to a boil, and simmer gently, until I can slide a knife tip into their centers with ease. I peel them while they are still hot, using my fingers to rub off the skins.
I forgot how truly great home grown beets are. Ah, the sweetness!

Peach & Ginger Glazed Grilled Salmon

I think the next time I make this dish, I’ll include a side of grilled peaches. Mmm, true summer fare!
serves 4

2 heaping tablespoons peach & ginger jam or preserves
1 knob of ginger, about an inch square
4 cloves of garlic, peeled
3 tablespoon soy sauce
1 tablespoon rice vinegar
pinch of white pepper

4 portions of salmon fillets

In a small food processor, blitz up the jam, garlic and ginger until well chopped. Add soy sauce, rice vinegar and pepper and mix well. Reserve about 2 tablespoons of the marinade to glaze the salmon while cooking and pour the rest over the fish. Turn gently to coat and marinade for an hour or up to four hours.

Preheat a grill and grill salmon for a few minutes on each side until almost cooked through (salmon should be served slightly rare). Brush with reserves peach glaze and remove from heat. Serve hot.