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!
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!
When I was visiting Saskatoon in late August, I took full advantage of my mother’s raspberries bushes, bursting with berries, and picked them until they were almost completely naked. I wasn’t sure if I was allowed to pillage the fruit so intensely, but my parents were at work and it was my last morning in the prairie city before heading back to Calgary, so I took my chances.
Besides, I’m almost 30 now, so I can’t get grounded anymore, right? This sauce is a great compliment to grilled pork or chicken. So, if you’re still fortunate to have some barbecue friendly weather, have at ‘er!
Since April, I’ve been doing a biweekly column, ‘Behind The Line’ for Swerve Magazine. In addition to getting to sit down and chat candidly with some of the Calgary’s amazing chefs, they share a tasty home cook-friendly with me each week to accompany their interviews. The best part, aside from procuring tasty chef quality recipes, I’m also learning more and more about the city’s history, which is vast and dynamic, to say the least.
From Michael Allemeier and Shawn Greenwood to Top Chef Canada’s lovely lady of season three, Nicole Gomes, here are some great recipes from fantastic Calgarian chefs that you can whip up in your home kitchen this week!
- Roasted Garlic Pork Meatballs and Walnut Pesto
- 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
- Appetizers & Co.
- Ask Dan
- Calgary & Area
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States