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Cream of Kale and Pancetta Soup

Cream of Kale and Pancetta Soup

It’s officially the first of August. I’m not quite sure how that happened, but it made me realise that fall is just a few weeks away – as is my birthday, if you feel like getting me a gift. With fall comes the retirement of gazpacho and the return of hot, comforting soups on my dinner table! See, fall’s not all bad. Although, I will be a little sad to see my summer tan slowly fade away.

Kale is one of my very favourite vegetables. I think it kicks the asses of all the other type of leafy greens. I’m not saying spinach is for chumps, but it can get a little boring sometimes. Anyway, cream, kale, sweet and salty pancetta…what more could you want in a soup?

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Boozy Leek and Mushroom Risotto with Candied Radishes and Walnuts

What you’ll need…

5 cups chicken broth

1 cup cream

2 TSP yellow curry powder

1 TSP cayenne pepper

1 slice pancetta (1/4″ thick, finely cubed)

2/3 cup oyster mushrooms (loosely chopped)

1 TBSP unsalted butter

1 yellow onion (finely chopped)

2 garlic cloves (minced)

1 leek (halved, thinly sliced)

1 cup Steam Whistle Pilsner

2 cups arborio rice

1 lemon (zested and juiced)

1 1/2 cups radishes (trimmed, halved)

1/3 cup cane sugar

1/3 cup water

2/3 cup walnut halves

salt and pepper

olive oil

Risotto is one of those never-fail comfort foods. It’s not nearly as finicky as most people think and a little bit of arborio rice can go a long way when it comes time to feed a group of people. On top of all of that, risotto has a reputation for being quite ‘fancy’. So, the next time you’re having friends over for dinner, you can whip up a filling meal for everyone in one big pan. How rad is that? Pretty damn rad, I say! Also, a little beer in your risotto never hurt anyone, right?

Now, make this for dinner tonight!

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Brussels Sprout and Pancetta Salad w/Citrus Ginger Beer Vinaigrette

What you’ll need…


4 cloves roasted garlic (minced)

1 orange (zest and juice)

1/4 cup Steam Whistle Pilsner

1/4 cup white wine vinegar

1/2 cup extra virgin olive oil

2 TBSP soy sauce

1 TBSP freshly grated ginger

2 TSP brown sugar

1 TSP sriracha

ground black pepper


1/2 cup pancetta (loosely chopped)

1/2 cup walnuts

1 TBSP white sugar

1TBSP water

3 cups brussels sprouts (trimmed and leaves separated)

2 Belgian endives (trimmed, halved and thinly sliced)

1 orange (segmented and halved)

I seem to be on a weird salad kick lately. Well, nothing like being deliciously healthy I suppose. This salad is perfect for any brussels sprouts haters out there. Long gone are the days of microwaving previously frozen b-sprouts and smothering them in processed cheese. Sometimes it’s alright to allow these little green guys to get a sorta fancy once in awhile.

For the vinaigrette, combine all ingredients in a small bowl and whisk to combine. If you have any mason jars kicking around, just place the dressing ingredients in there and give ‘er a good shake…with the lid on, of course. Season with a bit of ground black pepper and set aside for now.

Place the chopped pancetta in a small pan and cook on medium-high heat until nice and crispy. Remove the pancetta from the pan and onto some paper towel to a soak up any excess grease. Next, add the walnuts, sugar and water into the same pan, tossing a few times to coat. Let the walnuts cook, stirring occasionally, until the liquid evaporates, about 5 minutes. Remove from heat.

Blanch the brussels sprout leaves for one minute in a medium-sized pot of liberally salted, boiling water. Remove from pot and bring into an ice bath or rinse with cold tap water. Pat dry with some paper towel, or salad spinner if you have one.

When it’s time to eat, combine all salad ingredients in a large serving bowl, pour in approximately 1/2 cup of the vinaigrette and toss gently with hands or tongs until the salad is dressed.

Serve with a cold beer! You deserve it!

Serves 4

Total prep time…20 min

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