I was chatting with my friend Mel the other week about the fact that green peppers always seem to suck. They aren’t great raw, they aren’t great cooked. Is there a good way to cook them? Is there? I may just be a jaded, old green pepper hater, but I’m willing to keep trying avenues where they can be more enjoyable.
Anyway…recently I spent a good chunk of time out on the east coast, so I decided to bring a few lobsters back home with me to cook up a lobster-centric dinner for some friends. I thought it would be fun to go a little old school with some stuffed mushroom caps and there happened to be a green pepper from my last Spud Calgary delivery pre-travels, staring at me every time I opened the fridge, so it was time to use it.
It’s hard to go wrong with stuffed mushroom caps, especially when cream cheese and lobster are involved, but I must admit, the green pepper was an enjoyable addition to this recipe and everyone seemed to love them, so maybe I just need to cool it on my anti-green pepper campaign…
Every time I sit down and chat with a local chef for this Behind The Line column, I end up learning more about them and the history of Calgary’s food scene than I’m expecting. It’s so interesting how individual in the city’s culinary community has helped shape it into what it is today in some shape or form.
(Chef Dilan Draper’s food is pictured above, by the way. Good stuff!)
Below, you’ll find some great recipes chefs have shared with me over the past few months, but before we dive into tasty food, I’m excited to share that Behind The Line has moved onto EatNorth.ca now with a more national focus. I’ll still be sharing candid conversations with chefs from Calgary, of course, but I am also pretty eager to get to know chefs in other cities like Winnipeg, Vancouver, Halifax and more.
Anyway, onto the food!
At this time of year, you can never have too many soup recipes up your sleeve. As much as a part of me misses the shorts, flip flops and t-shirts of summer, I like that feeling where I can sift through my closet, rummage through my drawers and find the sweaters and jackets that have been waiting for the temperature to dip.
This soup is really simple and really good. If you don’t have any Thai curry paste kicking around in your fridge, you should really go buy some. Just a spoonful adds a ton of flavour to a soup like this. It’s definitely one of my go-to’s when I want to add that ‘warming’ sort of feeling to a dish.
Anyway, make this soup, sip it and love it. OR ELSE!
Mmm…you’d have to be a fool not to be in love with cauliflower lately. I mean, it’s on almost every menu in this country right now so even if you don’t like it, it’s certainly hard to ignore. Heck, I just wrote a piece on the humble vegetable for Food Network Canada a couple of weeks ago. Maybe I have a soft spot for it or something…
While this vegetable is definitely toting the line between being lovingly embraced and being overused, when something becomes this popular I’d like to think it forces everyone to get more and more creative with the ingredient in question. This past Monday, my friend and I cooked Thanksgiving dinner for a big group of people. After the potatoes were mashed and the turkey was resting, we focused on completing this cauliflower only to be distracted by turkey carving and gravy making. So, the cauliflower may have sat by its lonesome in the oven while everyone sat down to eat, only to be remembered around dessert time.
Anyway, neglected or not during our actual dinner, this super simple take on roasted cauliflower is pretty kick ass. Just don’t smother it with cheese sauce, that probably wouldn’t taste so good.
Now that it’s back-to-school season, my Start From Scratch program is only a few weeks away from starting up. We cook a ton of recipes throughout the 10-week course, but this one for a simple homemade granola that I made originally for Chopped Canada Mystery Solved on FoodNetwork.ca is one of the first that we tackle. Granola always makes for a great start to a day, either by the handful straight to the mouth or on top of a generous serving of greek yogurt topped with a bit of honey.
I’m going to be on Global Calgary this Saturday morning talking a bit about the free cooking program for post secondary students and assembling this granola, so tune in if you’re up!
- Lobster and Green Pepper-stuffed Mushroom Caps
- Swerve Calgary – Behind The Line: Chef Recipes Highlights For The Fall
- Thai Coconut Roasted Carrot Soup
- Maple Sriracha Roasted Cauliflower
- 6 Delicious Things to Eat in Vancouver and a #TasteForTravel Quiz from Travelocity.ca!
- Appetizers & Co.
- Calgary & Area
- Magazine Highlights
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States