I haven’t really been able to get enough of preserved lemons lately. They’re tart, briny and work well in so many different dishes. Of course, adding an entire preserved lemon to a dish would probably be a bit much, but a few slices here and there help brighten up almost any dish.
Here’s a really simple recipe for them that was given to me by Calgary chef, Evan Robertson a year or so ago. They’re easy to make, but the hardest part is waiting for them to be finished. Hurry up lemons, god damn it!
I’m not really sure how I ever got some enamoured with making soup. I do travel a lot these days, so maybe it’s the fact that a soup sitting in the fridge for a couple days while I’m out of town for work tastes just that much better (always true) or maybe it’s just the thought that as soon as I walk in the door, I can grab a bowl, reheat and eat. Tasty convenience is always nice, isn’t it!
I primarily do soup recipes for the magazine with my column, appropriately titled “Soup Kitchen”, so here are 6 of those that you can try to whip up this week. I faithfully standby their tastiness, 110%.
I spent last week in Winnipeg to do some leg work for a story I’m working on and I was lucky enough to snag a cooking segment on CTV Morning Live. Truth be told, this isn’t the best photo I’ve ever taken, but it was a quick snap after recording in-studio there.
There’s a lot of other ways to enjoy winter vegetables than simply just roasting them and having them alongside some roast chicken or pork. This salad is perfectly filling and makes for an easy lunch during the week or something lighter at the dinner table.
Happy New Year! Don’t you find that when Christmas Day and New Year’s Day fall in the middle of their perspective weeks, we all seem to relax a lot more over than holidays? I certainly do. Having said that, I’m back from a couple weeks of rest and relaxation (and one hell of a trip to New York City), so I’m refreshed and ready to take on 2015 as best I can.
I originally came up with this salad recipe for the Chopped Canada Mystery Solved blog series on FoodNetwork.ca last winter, but thought it would be perfectly fitting for January. A month where most of us try to eat better (or less), but still want what we’re eating to taste good.
Bulgur wheat is a fun grain to play around with and nowadays you should be able to find it at most major grocery stores. So, go find some and try this salad out!
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…
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!
- Tabbouleh Soup
- Peppercorn and Cinnamon Preserved Lemons
- Culinaire Magazine: Recipe Round Up For The Winter
- Winter Vegetable and Cracked Grain Salad
- Avenue Magazine: Restaurant Round Up For The Winter
- Appetizers & Co.
- Calgary & Area
- Magazine Highlights
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States