I know everyone is moving into holiday-mode and I get that the focus has shifted to the mashed potatoes of it all. But here I am, hanging out with my rice paper wraps trying to convince you you need them. It seems I have a nasty habit of breaking out the salad rolls when people are on the prowl for stuffing. But I think it stems from a holiday-related fear that I’m certain almost everyone shares: The fear of losing self-control around cheese plates, cookies and nog. Well, it’s not so much a “fear” as recognizing the inevitable.
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.
Smash burgers are having a moment. They seem to be served on every corner of every metropolis. They have been turned into everything from tacos to salads. Smash burgers are even served fries-supreme-style over their traditional side. We have reached peak smash burger and I for one am happy to see it. Burgers, smashed or otherwise, are a perfect food. But why would I present you with a classic burger when I already have one on this site? So instead here is my vegetarian take on the smash burger. These Maitake Smash Burgers feature maitake mushrooms marinated in ras el hanout and olive oil smashed and roasted between two large baking sheets. The mushrooms are piled onto a bun slathered with a mint aioli and topped with sumac onions and fresh cucumber. It may not be your classic burger stand burger but it’s still mighty fine, so let’s make it!
Some days you need a light lift, a gimme – a meal that you can make with half a brain and half an hour. And, in my experience, there is a disproportionate amount of those days in January. I find it so strange that we associate this month with fresh starts. It’s the darkest, coldest month of the year. Hibernation should reign supreme, not gym memberships and lofty career goals. I will not be doing anything more than surviving and I invite you to join me. And today’s Creamy Lemon Dill Egg Noodles will help you do just that. This dead simple sharp and tangy pasta dish delivers carb-tastic bliss in 30 minutes flat.
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