Skip to main content

About

Upside-down Cooking    

I recently found myself living in New Zealand. I think the world of this country and am fortunate to get to spend some time here. The people are lovely and the country lives up to it's reputation in terms of natural beauty and awe inspiring landscapes. 

Beyond the obvious fact that I am literally upside-down at the bottom of the southern hemisphere my routines and day to day life were also turned upside-down in the move from Canada. As that relates to cooking, something that is now very obvious to me is that the ingredients and flavours that I have come to rely on in my cooking at home are not the same when I am living abroad. Don't get me wrong, Canada and NZ are not worlds apart on the culinary / cultural spectrum, but I think that anyone who is a passionate cook will appreciate just how much the subtle differences in what is available in your new local store will impact your cooking. More so, there are subtle variations in the taste of items that you take for a given in one locale that aren't that close in the new locale. Add in local seasonality and local items and a whole new world opens up in your cooking. Or in other words, you're cooking upside-down. 

The recipes posted here have a few goals:
  1. To share the recipes that I love with anyone who is interested in them 
  2. To keep the ingredients simple. That's a promise. I will do my best to make sure that the ingredients in my recipes can be found relatively easily. I may push you to visit a local Asian grocery store for some of the dishes but by and large what you need should be available in most traditional grocers. 
  3. I'll weigh in on substitutions. Nothing like trying to make a recipe, not being able to find something and then getting frustrated. 
 

Comments

Popular posts from this blog

Chicken Noodle and Sausage Soup

  The wind where I live can cut you right down to the bone. Nothing will get you back up to speed like a warming bowl of homemade soup. It's also the best way to get through all the bones you've been saving from other dishes you've made by making the base from scratch in the form of your own broth. The veggies here can be changed up to taste of course or to suit whatever you've got on hand. This recipe is a in two parts, a recipe for the broth and a recipe for the soup itself. It's all pretty straight forward and I'd encourage you to mix it up with the exception of one part - do not cook your noodles directly in the soup itself. The result of that is a terrible mess if you reheat the soup. The noodles get way overcooked and they start to disintegrate. Best to cook them separately.  Gather the Good Stuff Broth  This recipe presumes that you've been saving bones etc from other meals that you cooked and that you've got roughly enough to make a decent stock.

Gloriously Garlic Noodles

  This is a dish that you can have on the table in 20 minutes or less. It has relatively simple ingredients that pack a ton of flavour. It's also open to a lot of variation. I like to serve it with shrimp as shown but really any protein will work, seafood being the fastest one to add. Also, feel free to play with the amount of garlic. The recipe that follows is on the extreme end of how much you want to put it in there. if you find garlic a little overpowering, or you have a dentist appointment the next day, maybe tone it down a bit.   Gather the Good Stuff  In regards to the sauce, you can be pretty loose with the quantities. If you like it a little saltier, use more soy sauce. If you like it a little hotter, add a little more cayenne. For the noodles, literally any noodles will do. I used the standard spaghetti but that's just because it is what I had on hand.  2 Tbsp soy sauce - a shot of a thicker darker one is probably a good idea. if you use one that is too light you'

Chicken Paprikesh

One thing we all appreciate about chicken is how nicely it can be transformed into something awesome and in pretty short order. This dish certainly fits that bill. It won't take you much more than 25 minutes to prepare and I'm confident how pleasantly surprised you'll be with the work / reward ratio of this dish.  Key things to focus on are using a good smokey paprika and making sure you take the time to brown the onions well. Gather the good stuff: 1 Tbsp butter or better  Chicken legs and thighs. Enough to fill a big pan.  2 or 3 Yellow onions - sliced.  1 Tbs of paprika. I use smoked but you can use regular paprika as well  1 cup chicken broth at room temperature 1/2 cup sour cream  Putting this together Cut your chicken into thighs and drumsticks. Pat dry and salt well.  Meanwhile slice your onions and set aside.  Heat 1 Tbsp oil in a heavy pan on medium high heat .  Fry chicken skin side down for 5 minutes or until skin easily lifts off the pan. Flip chicken and fry fo