Pan-seared wild salmon recipe
Salmon is so good for you and the perfect winter food. This is such a quick recipe, the brining is the key part that keeps the fish moist and helps prevent overcooking. My favourite way of cooking this gorgeous fish is in a hot cast iron pan, just simple as that. Enjoy this pan-seared salmon…
Braised wild burdock recipe
Alright, my guests on last weeks wild edibles tour really wanted my braised burdock recipe. So here it is: Ingredients Serves 4 (side) 1 Tbs. vegetable oil 1 clove garlic, minced 2 cups of burdock, peeled and chopped into 1/2″ chunks (you can buy burdock at Fujiya Market) 2 Tbs. soy sauce 1 Tbs ponzu…
How to harvest mussels in BC
Learning how to harvest mussels in BC is one of the most fun, simple foraging trips that anyone can do. I’m surprised at how many people are really intimidated about harvesting their own shellfish in BC. Mostly, it’s for fear of getting sick from red tide (PSP). Here is all the information you need…
Don’t freak out! Safety tips on Death Cap mushrooms
It’s important to get to know toxic mushrooms as well as edibles if you are thinking about foraging for mushrooms as food. Wild mushrooms have been eaten by humans for centuries and with a little education they will continue to be a safe food for many happy families hunting in the woods around BC. So,…
How to cook live CRAB
How to cook live crab? Everyone wants to throw it into a pot of boiling water. The best advice I can give you is to avoid that route. All the succulent flavour of the crab gets lost to the water. My method is not for the faint of heart, but it’s simple once you’ve learned a few tricks. I recommend you kill the crab quickly by removing it’s carapace (top shell) which I will show you in this video. Then, bake the crab with any aromatics that you like (maybe garlic, ginger or lemongrass) and a bit of white wine. The sauce that develops is so amazing, you can dip bread in it or pour it back over your white crab meat to really amp up the flavour. How to cook live crab from Robin Kort on Vimeo. BAKED CRAB…
How to cook halibut like a pro
It’s the fish my dreams are made of; moist, flaky, flavourful. We catch it right on the BC coast during the summer months, so this is the best time to enjoy it. The key is to buy really fresh fish. Don’t be shy at your fishmongers, smell it and make sure it doesn’t smell fishy…
How to cook salmon – pink, chum, sockeye, coho, spring, oh my…
Okay, you’ve bought some salmon, but now what do you do with it? It really matters which type of salmon you buy as each has a different flavour profile and fat content. Here’s my top tips on how to cook each type of salmon properly. My two favourites are King and Sockeye, but they are…
Pintxos – Spot Prawn recipe from Chef Robin
This is one of my favourite tapas to eat in Barcelona at any of the Pintxo Bars (especially in Boqueria Market off Las Ramblas). And with spot prawn season in Vancouver coming up, I thought it would be a perfect one to share with you! – Chef Robin Succulent Spot Prawn Recipe – Spanish Pintxos…
How to make Vermouth (Vermut)
Vermut Rojo y Blanco con olivas – Barcelona How to make vermouth I’ve been drinking my way slowly through Spain and one of it’s best kept secrets is drinking Vermut Rojo or Negro with olives (marinated in anchovy) and a slice of orange. It’s a perfect drink for summer on ice, I’m sitting in the…
How to harvest Uni in BC (sea urchin roe)
Uni served at Kyubey in Tokyo – best sushi I’ve had Uni is my favourite nigri sushi, hands down. It MUST be very, very fresh and served in season, otherwise, it has a weird metallic tang to it that will turn you off. It should taste like the best savoury custard you’ve ever had. And…