Rice Paper Roll Ups

Today I had the hugest sushi craving, I decided that I would make it myself. After all it wasn't a full on raw fish craving just the novelty of a roll. I made the rice and then realized that I didn't have any seaweed so I ran down to the grocery store and you know what? They wanted $9 for 6 sheets of Nori. Ha! The nerve ! The gall!
I would outsmart them! Yes I would!

And I did, I knew that I had rice paper roll ups from making summer rolls, I picked up a package of Dulse and I went about recreating a sushi taste. I combined the sushi rice with some wild smoked salmon lox, avocado, cucumber, a few spears of Asparagus and some roasted garlic aioli. I rolled it up and it was just as satisfying.

And here it is all laid out...

Tuck in the sides and roll like a burrito...

Enjoy!

Potatoes worth blogging about

Potatoes are a funny ingredient. They are one of the most loved but at the same time under-appreciated items in our pantry. I would take some good potatoes over fancy ingredients any day, there is just so much you can do... today I roasted them until they were oh so crispy.


These little gems are baby Yukon gold potatoes and first I boiled them, this brings all of the starches out so that they crisp up very nicely. Then I cut the boiled potatoes drizzle some extra virgin sprinkle with coarse salt and chopped fresh rosemary and then roast at a high temperature, I did it at 450 degrees and it took a nice long oven hug of 45 minutes before the potatoes were covered in this much love.

Its also worth noting that the yellower the flesh of a potato the higher it is in vitamin A and if you eat the skin, you will also get some potassium. I'm not sure how many nutrients are actually left after the intense cooking process but it is important to learn something every day!

Refreshing Apple and Fennel Salad

What a great salad for a warm day, and man have these days been warm! We are so lucky to be having such a beautiful spring here on the Island. After such a cold winter, an early summer is just what we need. Who am I kidding I always love an early summer it is just so rare around these damp parts I hardly consider it possible!

Anyways on to the salad. I use thin slices of apple and fennel with a little bit of red onion. That's it! Dress it up with the juice of a lemon, a splash of red wine vinegar, olive oil, salt and pepper. Maybe a little honey if you like it sweeter. Honestly how much better could it get when you get a simple recipe for a refreshing salad, so that you can get back out into that beautiful sunshine!