Salad | Sybaritica

This post is less of a recipe than it is a culinary tip. Basically, it is a useful technique allows you to produce fine shreds of onion that have been processed to a lovely sweetness and thus can be used in a variety of ways where one would normally use raw onion (such as in a salad), but would prefer to avoid the sharp onion bite. I have been doing this for years now (decades even), and I don’t really have a specific name for it, so… ‘Sweet Onion Shreds’ it is… Read more

When I introduced Celeriac in a recent ‘Foodstuff’s’ post, I said that I was thinking of preparing a Celeriac Remoulade.  I did end up making the salad you see above and, though it is not quite a Remoulade in the most traditional sense, it is made very much in the spirit of that particular preparation… Read more

In my ‘Foodstuffs’ featuring Heinz Salad Cream , I promised I would post two family recipes that use the product. The first, which I posted a little while ago, was a Potato Salad I learned from my mother and the second, which I will be sharing with you here, is for my father’s Shrimp Cocktail. Actually, although the way I now make potato salad is pretty much exactly the way my mother does, I have changed my father’s recipe slightly over the years. It is still very tasty though, and very easy to make… Read more

Although I have made salads with jellyfish before, the first time I ever had one in a restaurant was in Ottawa at Ju Xiang Yuan  almost a year ago. That version consisted of jellyfish and shredded Chinese cabbage along with some slivered cucumber. It was dressed with something that the menu described as ‘Chef’s sauce’ but which, as far as I could tell, consisted only of sesame oil. All in all, it was pretty good and, for this experiment, I thought I would do something along the same lines except for using regular green cabbage and scallion along with a little Sichuan Pepper oil to augment the sesame flavor… Read more

Not long ago, I posted a ‘Foodstuffs’ article featuring Jicama and I included links to a couple of recipes for this interesting vegetable I came across at a blog called ‘Sally’s Place’.  One was just a very simple method for ‘Grilled Jicama’, while the other was a delicious sounding salad incorporating beef and snow peas. I wanted to try making a salad with the Jicama I purchased when I first wrote my introductory post but I also wanted to try cooking it (having sampled it raw already), and I thought that a fusion of the two recipes might prove interesting… Read more

Recently, when I featured Heinz Salad Cream in a ‘Foodstuffs’ post, I promised that I would share two family recipes that always use this product. The first of these is for a potato salad that I first learned from my mother and have been making myself for many, many years. It is instant ‘comfort food’ for me and couldn’t be simpler to prepare… Read more

Salad Cream, particularly the Heinz brand, was a fairly common condiment in England when I was growing up but it seems to be far less popular in Canada, In our house, both in England, and later when my family moved to Canada, we used salad cream the same way that most people use commercial mayonnaise, or ‘Miracle Whip’ and, indeed, whenever we said ‘mayonnaise’ we actually meant the Heinz, or else the Cross & Blackwell brand of salad cream. Today, although I frequently use other mayonnaise products, using anything else other than Heinz Salad Cream on a sandwich of leftover Christmas Turkey just doesn’t seem right… Read more