Apparently I am stuck on a soup train lately, but you should always have some tasty soup recipes to share at this time of year. Cauliflower is a fairly under-utilised vegetable. When you roast it, it gets a rock, meat-y sort of flavour, which makes it an awesome addition to a pot of soup. Couple that with some salty bacon and, well, you are pretty much winning at life.
I first made this soup earlier this winter while I was traveling in Australia and New Zealand. It was one of many rainy days we experienced while exploring down under, so a warming soup like this was the perfect thing to enjoy. Try it this weekend!
I know it’s so predictable to put winter squash in a soup, but who are we kidding here? It is soup season and it’s been pretty damn cold outside this week! Everyone should keep some Thai curry paste in their refrigerators. It adds a warming spice to so many savoury dishes and especially a soup like this!
You can find another squash soup recipe from myself in this issue of Culinaire Magazine. Check it out!
I spent the November long weekend in Jasper for the 25th anniversary of Christmas in November. The landscape was breathtaking, the company was amazing and the food was, well, extremely filling. After returning home to Calgary, I was a little hungry, but after having more than my fair share of rich dishes over the past few days, I opted for something a little healthier.
I had some meyer lemons and leftover tomato sauce in my fridge after whipping up a batch the week prior (similar to this recipe, sans-vodka and artichokes), so decided on making a simple vegetable-forward stew for dinner.
What you’ll need…
1/4 cup pancetta (diced)
1/2 red onion (thinly sliced)
1/2 acorn squash (peel on, 1/2″ cubed)
1 tbsp red wine vinegar
2 cups tomato sauce
1 1/2 cups chicken broth
2 cups cooked split peas
1 meyer lemon (zest and juice)
1 tsp cumin
1 tsp chili powder
1/2 tsp cayenne pepper
salt and pepper
Cook pancetta in a medium pot on medium-high heat until crispy on all sides, about 5-6 minutes. Remove from pot and place onto paper towel to absorb any excess fat. Reduct to medium heat and cook down sliced red onion for 5 minutes.
Next, add in the squash and vinegar and continue to cook for 10 minutes, stirring regularly. Place the remaining ingredients in the pot, reduce to low heat and let cook, uncovered, for 40 minutes or until liquid reduces by 1/3.
Season to taste with salt and pepper and serve warm with toasted bread for dipping!
Total cook time…1 hour
Love it or hate it, the cold weather is upon us! Warming up during dinner has never felt so important, so best do it in a delicious way. This dish is easy to put together and when plated has a nice colour contrast (dare I say almost a Christmas colour palate?) making it look pretty damn nice too.
Toss any leftover cassoulet the next day with some extra chicken or vegetable stock you have lying around into a big pot with some chopped up root vegetables and you’ll have a nice, rich batch of soup to feed the masses for the rest of the week. Repurposing dinner is always a great thing!
As you probably know, I’ve been taking part in The Canadian Food Experience project that was started back in June by The Canadian Foodie. The point of the project is to share our connections to food in Canada (regional and not) over the course of a year. Appropriate for this time of year, the theme for October was preserving.
Since I am but a bachelor, I don’t invest the time in large patches of pickling or preserving. That being said, I have happily lived off of family members’ pickled carrots, jams, jellies et al for years and years. I mean, seriously, who doesn’t love a good pickled carrot? Although, I’m sure one day I will embrace the large patch preparation of these delicious goods, but, until then, I will stick to quick pickling.
Do you like the picture? I am channeling my inner hipster (ok, maybe not so inner) lately apparently…I think I was just getting sick of taking pictures of cute things in bowls, time to switch it up a little bit. Not to worry, I’ll likely be back to pictures of bowled items in a week or so.
Moving on, I have an unusual amount of news to share today! First up, let’s talk about Eat North!
- Roasted Cauliflower and Bacon Soup
- Coconut and Acorn Squash Bisque
- Winter Squash, Tomato and Split Pea Stew
- Honey Roasted Chicken Thighs with Tomato and White Bean Cassoulet
- Avenue Magazine: Restaurant Round up for the Fall
- Appetizers & Co.
- Ask Dan
- Calgary & Area
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States