Continuing along with my ‘Behind The Line’ column this year, I’ve been learning so much about different chef’s backgrounds, and the history of Calgary’s food scene in general. Ever sit-down with these local chefs has been amazingly interesting and if I’ve learned one thing since this biweekly column in Swerve began back in the springtime, it’s that everyone has got a story to tell.
Here are some of the chef recipes that I shared along with the interviews over the past few months. All pretty damn tasty!
Leaving the modernist techniques aside for this recipe, chef John Michael MacNeil says, “Serve this with your Sunday roast dinner. It works great with fish as well.”
Now that fall is just around the corner, everyone is back and school and your workload is a bit more substantial (ok, a lot more substantial) than it was in August it can be hard to find extra time to put dinner on the table. While this is not quite a complete meal, both the meatballs and the pesto can be made ahead of time so when it comes to the 30 minutes between walking in the door and sitting down for supper, you’ll be ahead of the game.
Of course, these pork meatballs would also be fantastic in a variety of pasta sauces and the pesto makes a great spread for sandwiches when mixed with a little bit of greek yogurt or mayonnaise.
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.
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!
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