Tag Archives: Joel Loughead

December – Eatin’s Canada

The end of the year, December is always about making sure we remember to celebrate our families and friendships. Parties, dinners, brunches, and celebrations in general give us the opportunity to share food with our loved ones.

Not only is it a good time to gift them with some of those pickles and tomatoes you canned in the nicer weather, there are still things you are able to preserve in December.

Like cabbage. It’s a great time for Kim Chi, which is nicely spicy and helps cut through the cold and drab days. Right now we have two recipes: Philly’s Easy Kim Chi is a traditional style, and Joel’s Smoked Mackerel Kim Chi is a bit of serendipitous fusion. There will be an accompanying recipe for Bulgoki Beef soon, I promise.

We also have a recipe for No Knead Sourdough, and will have more for you soon. Not only the usual how to plan a party and make food for holiday events, but also how to pack for your plane trip home. Who cares what kind of food the airlines are serving? You can have the best!

Potato Latkes are a great seasonal dish if you are cooking for Hanukah, or invited to a potluck. When fried in oil, they are excellent at room temperature.

We’ll be adding more to this soon, but wanted to make sure that it was begun.

Joel’s Smoked Mackerel Kim Chi

Recipe by Joel Loughead, photo by Gayle Hurmuses

A Canadian fusion Kim Chi, very non-traditional, inspired by the availability of ingredients in Joel’s kitchen one night.

“My kimchi recipe was dead simple. i accidentally realized i had the ingredients on hand so i just threw it together.

i used smoked mackerel because i had part of one laying around! from what i understand, traditional korean kimchi often uses all sorts of seafood–dried shrimp, anchovies, i’ve even heard raw oysters! i thought smoked mackerel would work, and behold, it did. you can pick it up at any decent grocer. check the seafood section.”

Philly, who did one of our other Kim Chi recipes says of Joel’s version:

“Smokey and delicious; a deep complex flavour. Over rice, it would be a meal”.