Semiserious Chefs

Having worked on 6 furikake recipes before this one, I am surely getting the hang of flavors and styles by now. As great as it is to replicate existing ideas, it’s also nice to come up with something your own, as it pertains to your personal preferences and region. That being said, there isn’t much […]

This did not start as a vegan recipe. Well it wasn’t intended to be a vegan recipe. … at least at the start. I was simply trying to make a fried cake of some sort using shredded taro, and I happened to have carrots and some unfortunately frozen radishes on hand. I don’t know if […]

‘Ground Provisions’ was a rather obscure sounding dish when I first came across it. Interestingly it’s a pretty straight forward idea. They are simply ground-based vegetables, AKA roots, tubers, corms, and rhizomes, that are providing the carbohydrates for the meal. These are most often potatoes, sweet potatoes, African/Asian yams, taro, cassava, squash, or plantains, even […]

As the name implies, this recipe has been inspired by the cuisines of Ghana, Nigeria and other West African countries. It’s important to note the use of true yam for this dish. In the US we often times have two sweet potato varieties that are marketed as sweet potato, the pale colored sweet flavored potato, […]

This rice cake recipe was inspired by Chef Kirsten Dixon of Tutka Bay Lodge near Homer. She created a recipe that used kippered salmon and a spicy mayo. I decided to adapt it using my mom’s personally smoked salmon, and a recent addition to my cooking repertoire, garlic sesame soy dressing. I was a little […]