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!
Summer has me craving salad like a mad man. Fresh ingredients from the market, or – better yet – your garden are always screaming to be left raw, sliced up and eaten. Or, maybe they’re screaming because they’re being sliced up…Who knows! Anyway, I made this salad a few weeks ago for my audition for MasterChef Canada. It is with a heavy heart – ok, not so heavy – that I inform you with the news that I did not move on into the top 50 finalists for the show. But, at least you can try the dish that I whipped up for the MasterChef Canada tasting round!
This is my version of summer on a plate, since nothing says ‘Oh my god summer is almost over!’ like a mish-mash of bright colours, right? On a more serious note, it’s salty-sweet vinaigrette would even make a great topped for grilled meats if you’re going to have the barbecue going this weekend!
If this looks a little too fancy to you, that’s alright, don’t get intimidated. Feel free to just toss everything together in a big bowl to make a hot mess of deliciousness. It will taste the same, albeit slightly less sexy than pictured above. Rest assured, it will be tasty either way.
I think I’ve said this before, but I love kale. It tastes good year-round. Whether I’m sautéing it in some butter with garlic, baking it into ‘chips’ – which is one of the most oddly delicious things you’ll ever try, I assure you – or just chopping it up for a salad, the leafy green never lets me down. I wish I could say the same for some of the people I’ve dated. Kidding, kidding…Well, half kidding.
Lately, I’ve also been debating whether or not to have a summer fling with barley. It doesn’t sound quite as cool as kale (obviously), but it’s a great grain that’s easy to cook and awesome in a fresh salad. Cooking it until it’s, more or less, el dente will give it a nice texture and let it hold up against salad dressings without getting mushy like some types of rice.
- 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