Normandie Kitchen

Shared food in a share house

Category: Preserves and pickles

Coriander shiro pickles

These pickles were a regular feature in a French restaurant in Yonago (Japan). The restaurant served sophisticated Japanese-inflected French cuisine, and it was a revelation to me — coming fresh from rural Nova Scotia. These marinated vegetables in particular stuck with me. They are a combination of typically Japanese vegetables — primarily lotus root and gobo. But the marinade is a European-style combination of white wine vinegar, and olive oil, with floral and citrus flavours from the abundant coriander seed.


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Preserved lemons

The basic recipe for preserved lemons is dead simple. Just salt and lemon. You can spice it up, if you like. This is one time when I’d say not to bother. The plain lemons are so good, and you’ll probably be using them in recipes that already have their own seasoning. You can use them in almost any savory recipe that calls for lemons, like Greek lemon garlic chicken, tagine, or just as a marinade with olives.

Lemons in brine after 4 days


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