Surf & Turf

Ottawa Magazine - - TOO HOT TO COOK -

I love the colour clash of the sal­ads at Café My House. And then there’s the ter­rific at­ten­tion to tex­ture. For this sum­mer stun­ner, chef Bri­ana Kim smokes Park­dale Farm­ers’ Mar­ket car­rots, mar­i­nates them in dulse oil, and folds them, ac­cor­dion-style, over a nub­bly paste of chick­peas perked with gar­lic and pars­ley. Kim scat­ters enoki mush­rooms, lightly torched, over top. Charred onion petals act as cups for a spunky green purée of al­mond and dill, punched with wasabi. For crunch and a bit of the sea, she adds nori chips and toasted bread­crumbs. Shiso and nas­tur­tium leaves pretty up the top. Café My House, 1015 Welling­ton St. W.

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