Now that summer is at its peak, you’ll be hard-pressed to walk past a community garden or glance into someone’s backyard (not in a creepy way!) and not see this vegetable growing strong and tall. While the hearty green leaves are great in a variety of ways – steaming, sautéing, left raw and thinly sliced – the stems can throw people for a loop.
I spent the August long weekend in Kelowna with some friends. In exchange for a comfy bed to sleep in, my friend Kerry Bennett and I, cooked our awesome hosts a big dinner on the Friday night. We served up a big platter of barbecued chicken, which I topped off with this fresh-tasting ‘salsa’.
When chard stems are sliced thin they give a nice crunch and add a brightness, not to mention some nice colour if you are lucky enough to have a handful of the rainbow variety. Anyway, enough from me! Try whipping this up some time this week!
Now that it’s getting all snow-melty and sunny outside, I see a lot more barbecued dinners in my future. Whether it’s burgers, hotdogs or some ribs, food just seems to taste better when it’s grilled. This relish is nice, bright and tart. It would go beautifully with some blue cheese on a burger or just dolloped on top of some pork tenderloin. It also only takes 15 minutes to make too, so we’re basically winning at life here.
I’ve had a variety of beans sitting in my pantry for quite awhile. For way too long, in fact. I’m ashamed! So, this past weekend, I decided it was time to do something about it. It seems like the weather is finally starting to warm up a touch, but a few days ago, a big bowl of this Indian-inspired dish hit the spot perfectly as I sat by my kitchen window shivering in anticipation of having to leave my house at some point in the evening.
This is definitely a perfect vegetarian dish for the winter, but filling for more carnivorous appetites too. Hell, even throw in 4 cups of a soup stock of your choosing to this and you have a warming soup too. I love multi-purpose recipes!
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!
- Culinaire Soup Recipe Round Up and Start From Scratch!
- Swiss Chard Stem and Shallot ‘Salsa’
- Grilled Romaine and Chorizo Salad
- Chipotle, Cranberry and Walnut Romesco Sauce
- The Kenwood Cooking Chef and Vodka, Apple and Cranberry Granita
- Appetizers & Co.
- Calgary & Area
- Magazine Highlights
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States