Salt and Vinegar Chicken Karaage with Umeboshi Mayo

Salt and Vinegar Chicken Karaage with Umeboshi Mayo
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Chip varieties constantly inspire me. Yes, I know how funny that sentence sounds. I guess chips have this pull on me because they are the flavours I most closely associate with my childhood. I particularly tie chips to summer vacation. We ate pretty healthy most of the time when I was growing up, but when we headed to the cottage, all bets were off: Potato chips, marshmallows, hot dogs, the whole nine yards. It’s hard not to have blissful nostalgia for that time. Childhood summer vacations were a cut above. No obligations, just endless acres of free time. It just doesn’t happen in adult life. So, for me, I associate flavours like sour cream and onion, and salt and vinegar with that very unique brand of freedom. And that’s the vibe of this Salt and Vinegar Chicken Karaage with Umeboshi Mayo.

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Poached Shrimp with Peach Habanero Hot Sauce

Poached Shrimp with Peach Habanero Hot Sauce
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The summer may be winding down but patio weather lingers. Sure, school is back in session but we still have acres of good weather ahead of us. So before we dig out our casserole dishes and launch into soup mode, let’s keep those effortless summer recipes going a little longer. Today’s Poached Shrimp with Peach Habanero Hot Sauce fits that particular brief perfectly. It can be made in advance, it pairs well with a beer or a crisp glass of white, and its cook-time is minimal. Sounds pretty summery to me!

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Smashed White Bean Toast with Garlic Scape Pistou

Smashed White Bean Toast with Garlic Scape Pistou
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Earlier this week I brought you hand-formed pasta and today I give you beans on toast. Culinary whiplash much? What can I say? I contain multitudes. Sometimes I’m in gourmet mode, other times I’m the farthest thing from it. Today’s Smashed White Bean Toast with Garlic Scape Pistou falls somewhere in between. It requires only slightly more effort than a trashy home-alone meal. But the taste, well, that has “gourmet” written all over it. Complex but low-maintenance – a home cook’s dream. So let’s make it!

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Smoked Trout Croquettes with Beet Labneh

Smoked Trout Croquettes with Beet Labneh
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Well, I guess it’s time to call it – I am a croquette addict. I can’t stop making them, eating them, thinking about them. What I love best about them is their versatility. They can take on just about any flavor profile you care to impose on them. They have a place in multiple cuisines, so it is well within the limits of “authenticity” to use far-from-home flavors and ingredients. The croquette, croquetas, korokke, etc. is truly a blank canvas ripe for creativity and adventure. Okay, maybe I’m overselling the croquette as a whole. But I am confident I am not overselling these Smoked Trout Croquettes with Beet Labneh. These beauties are a bright spot in the already gleaming croquette genre. So let’s make them!

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