Hi Friend! Before you dive into this week’s newsletter I’ve got a little voice note for you. Just to say ‘hi’ and welcome any new faces plus a little rundown/reminder of all the ways we can connect and cook together. ox

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Whenever I cook something new I go all in on it. I mean all in. Researching the history of it, hearing and reading the stories from people who grew up eating it and the traditions that go along with it. It’s what I do with most things I cook that aren’t familiar to me and I love it because it always makes cooking it even more meaningful. Because it’s always more than just food.

The last few months have been all about congee. This beautifully simple rice porridge that you can make anytime with just a few simple ingredients. I’ve cooked it so many times in so many ways and it just doesn’t get old right now.

It’s something that is commonly eaten if you’re sick or run down and it makes me smile thinking of all the people that have told me it’s something their parents would make to cure whatever was ailing them; maybe it was a cold. Or feeling run down. Or a break up. Or just a bad day in general. A steaming bowl of this always had the power to change a mood.

Chinese culture believes so much in food being medicine and I’m all for that. I’d even say so is cooking. Because there’s medicine in the emotions that come with making food. There’s something that happens to our bodies when we smell something familiar or stir a pot and are reminded of someone special. There’s magic in that.

I also learned that it’s not just something commonly eaten in China (which by the way it’s also known as jook in the South):

The Japanese have okayu, usually paired with umeboshi (pickled plum), salmon, and nori.

Arroz caldo, the Filipino variation of congee, is common as a midday merienda (light meal). When boiled eggs or seafood join the party, arroz caldo makes for a substantial meal on its own.

Juk refers to any Korean porridge made with rice and/or other grains or legumes, such as barley, beans, sesame seeds, and nuts.

Thai khao tom is a soupy congee: one-third rice and two-thirds water, says cooking instructor Pranee Khruasanit Halvorsen. She taught me how to make khao tom with ground pork, spinach, shrimp, and loads of garlic and ginger.

I could go on but you can see each has it’s own variation and tradition. Ingredients and names might be different but in the end there’s always a common thread: comfort in a bowl.

Guess what? It’s doesn’t end there. While congee isn’t something that’s traditionally eaten to celebrate, the timing seemed appropriate as this past week was Lunar New Year which also had me learning about how different Asian cultures welcome in a New Year. The common thread here is again, food - but food based around ritual and tradition and symbolism. And let me tell you it’s this is more my style when it comes rather than how it’s often all about excess in North America. This is what’s beautiful to me about travelling and/or hearing about other cultures. You get to honour them and maybe even incorporate new traditions into your own life. This episode of The Splendid Table Podcast is great if you want to hear more about some ways Lunar New Year is honoured.

So - Happy Lunar New Year! The year of the rabbit. According to Chinese tradition this year is, “likely to be calm and gentle, bringing an energy that will help those looking for more of a balanced life,” - Dr. Hongling Liang. Here’s to more of that for all of us! o

What’s Cooking This Week: Basic Congee

Another dish that’s a blank canvas for you to get creative with ingredients depending on what you like. I’m giving you the basic recipe, then there’s some of my favourite add-ins. You can also try different types of stocks - I did one with homemade turkey stock and leftover turkey as a post holiday meal and it was just want I needed. I hope you make it your own and find it as comforting as I do! This ‘recipe’ is for a single serving, you can double, triple or quadruple it depending on how many you’r feeding. If you have left overs you can reheat on the stove just add a little stock or water if it’s thickened up too much.

Basic Congee

• 1/4 cup short grain rice

• 2 cups chicken stock

• 1/4 inch piece ginger, sliced

• 2 cloves garlic, peeled

• 1 green onion, sliced

optional add ins/toppings

• roasted oyster mushrooms (cook them at 400* until they’re nicely browned and crispy)

• pickled vegetables

• braised pork shoulder or short rib

• fried egg

• fermented bamboo shoots or tofu

• sesame oil

• sesame seeds

• chicken (slice a raw chicken breast, marinate in a splash of Chines cooking wine and a tsp of cornstarch - add this into the rice at the last 5-8 minutes of cooking so that the chicken gets perfectly poached) I also buy skin on chicken breasts then roast the skin on it’s own at 400* for about 20 minutes then crumble over the congee for some crispy texture.

In a medium stockpot, add the rice, garlic, ginger and chicken stock. Bring to a boil then reduce to a simmer and cook, stirring occasionally for 35-45 minutes or until the rice is a porridge consistency. If you like a soupier consistency add 1/4 cup extra stock or as needed until you get the consistency you like. Remove the ginger and garlic, sprinkle with green onions and any optional add ins/toppings.

And if you want more here’s some of my favourites for inspiration:

The Woks of Life

Omnivores Cookbook

Eat Cho Food - Kristina’s book, Mooncakes and Milkbread is also amazing if you want to learn all about Chinese Baking

PS - yes I took this picture on my living room floor. Because doesn’t it feel good to eat a bowl of something super comforting on the floor in your pjs? I think so!

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