Fermentation
My new “thing” is fermenting. I had never done it before and it has been a blast. It’s one of the oldest forms of preserving food – the most well known is Kimchi the traditional fermented side dish which is a Korean staple made of vegetables with a variety of spices & seasonings. The method does not involve heat so it’s very economical – not to mention easy. It’s an oxygen free process so there is also no chance of contamination from salmonella, e-coli, botulism, etc. For those of you who have tried Kimchi and feel it’s not for you, I think you may like my version of California Kimchi which is crunchy and milder and so flavorful with Coleson’s Catch® Wild Alaska Coho Fillets. Check it out.
Fermenting with brine is risk free and easy but the making of sauerkraut is different from brine fermenting in the sense that sauerkraut is shredded cabbage layered with salt alone, resulting in liquid being pulled from the cabbage to form a brine – it is indeed fermentation though. Once fermented, you may want to place in the refrigerator. It doesn’t have to be chilled however but if unrefrigerated it will continue to ferment – meaning it will get softer and more sour. The current kimchi craze was prompted not only by taste but also by its many excellent health effects (it helps support optimal digestive health). The resulting amino acid produced from kimchi aids digestion the same way yogurt does.
Root Vegetables
I like to use root vegetables in the winter: celery root, rutabaga, beets, parsnip, turnip and sweet potatoes as well as a winter seasonal like fennel, brussels sprouts and leeks. If you’ve tried any of these winter ingredients you know how wonderful they can be. If you haven’t ventured in yet, this may be your year to give them a try. Some people may consider Brussels sprouts too strong but this cultivar of cabbage is mild and flavorful when cooked correctly. Brussels sprouts are best broiled, steamed, stir-fried, grilled or roasted. They have a very mild pleasant flavor… never over cook Brussels sprouts though. This is when they develop a stronger flavor that some dislike.
At least once every year one of my local stores seems to mis-label yams and sweet potatoes. Actually yams and sweet potatoes are two different species of root vegetables – also called tubers. The best way to prevent picking up the wrong one is to know how to identify the difference between the two and not rely on the signage. Sweet potatoes are beige on the outside and yellow on the inside. Yams are a red hue of russet on the outside and orange on the inside. There will be a test…
There is a variety of earthly delights in my winter recipes… seasonal ingredients combined with your favorite Coleson’s Catch® products to deliver the classic taste of the winter season. Enjoy!
Winter’s Earthly Delights
- Coho Salmon with California Kimchi
- Calamari Steak with Bacon and Sweet Potato
- Orange Roughy with Roasted Root Vegetables
- Cod Fillets with Turnips and Greens
- Calamari Steak with Eggplant and Spicy Peanut Sauce
- Cod Fillets with Savory Apples
- Coho Salmon with Brussel Sprouts and Bacon
- Orange Roughy with Hot, German Potato Salad
- Scallops with Fennel Root
- Scallops and Cauliflower Au Gratin
(SPECIAL NOTE from Chef Audrey: It may seem weird that both my scallop recipes are a cream base but in the winter that is what I like. In the summer I do more light recipes like ceviche.)
