Getting There: French Onion and White Bean Soup

This is a sponsored post. While I was compensated by the Ontario Bean Growers, I've been a huge fan of all things bean related for a very long time. All opinions are mine.

This morning I caught that first whiff of spring in the air. You know the one. It’s earthy and sweet, and the air has the tingle of possibility about it. I love it when the snow begins to melt and even if we do get more of the white stuff, it’s not going to last for long. Of course the days of wearing shorts and sandals are a long way off, but the most important thing is that we’re getting there. Soup weather is still very much in play, and if you’re a French Onion fan, this soup is for you!  

On its Way: Curried Butternut Squash Soup with Coconut Milk

You guys. I've held my new cookbook in my hands and I'm in love. Seeing all of the words and photos and recipes come to life in this beautiful hardcover beauty has thrilled me to my core. I'm so happy that Vegetables: A Love Story is beginning to find its way into your kitchens and hearts. The official publication date is just over a week away (October 12th), but I've delivered many preorders to those who've ordered directly from me in Saskatoon, and even sent some copies as far away as Montreal and Vancouver. If you've been following me on social media, you've watched the progress of the book unfold. It's been a journey, that's for sure! I'm simply over the moon that Vegetables: A Love Story is on its way, out into the world, from my kitchen to yours.  

Tomato and White Bean Soup with Sausage and Kale

This is a sponsored post. While I was compensated financially by the Ontario Bean Growers, I've been a huge fan of all things bean related for a very long time. All opinions are mine. 

So, how is everyone doing? I feel like the world has just been turned upside down, and like many of you, I'm holding tight to whatever I can grasp on to: the close relationships I have with my fella and my mom; working on my cookbook (it's so good to have a massive project to focus on); my four sweet and entertaining felines; voices of friends from afar; Netflix and books; short walks outside, far away from people; and of course cooking and baking. My kitchen is truly my sanctuary; I feel safe and comfortable there. With all of the scary stuff happening outside my house, standing at my counter creating recipes feels normal. And good. I like normal and good! I've been staying home LIKE YOU ARE SUPPOSED TO and honestly, it's going okay. I'd pretty much planned on self-isolating until August when my manuscript is due, but not quite as extreme as this. I long for the days far down the road when I can go out for dinner with my boyfriend. And go grab a coffee and chat with friends. And hug them! And pick my mom up so we can go get pedicures. I'm going to go to all of the movies and all of the concerts and I very well may hop a on a jet plane. And not be afraid. This all seems like a dream, but when the anxiety kicks in late at night, these are the small things I think of and honest to god I'll never take them for granted again.

A New Year and Chicken Noodle Soup

Happy new year, friends.  I hope so far 2017 is treating you well.  It's always hard going back to work/school/routine after the holidays.  I already miss those Baileys in the coffee mornings, the guilt-free chomping on Toblerone (it's the holidays!), and the merry-making.  Christmas chez Renée was super fun.  My lovely mom helped me make dinner on Christmas Eve, where my handsome beau was also an attendee.  My tiny dining room was all aglow in candlelight and the food, well, the food was delicious.  For future reference, if you don't already brine your turkey, I highly recommend you do so.  So flavourful!  So juicy!  My mom and I both swear it's the best turkey we ever tasted.  And that counts the year that she wrapped the bird in bacon.  Afterwards, we opened gifts and the cats had the best time in the boxes and wrapping paper.  So easy to please those furkids.  New Years was quiet, just me and the guy.   Movies and homemade pizza.  Cuddles and champagne wishes/kisses.  New Years Day we went for a long walk in the cold, though popped into a fancy hotel for boozy hot chocolates halfway through.  Time spent with your perfect person is really the best gift.  And then I got sick.

Five Whole Years (!!) and a Few Favourite Things

When I first started writing this blog, I had no idea what I was a) doing, and b) getting myself into.  I never in a million years expected it to be anything more than a little chat about what I was making in my little green kitchen.  But then I fell in love with my little corner of the internet universe, and like anything else when it comes to love, you work at it.  Often.  I'd come to this space whenever I had a second or two free from my full-time chef gig, with hopes (and dreams!) of one day writing more at home and working in kitchens less.  Five years later, that is my current reality, which still blows my mind a little.  Okay, a lot.  I've come a long way since that very first post about pears and waffles.  Don't laugh at those photos!  I had no idea what I was doing!  Besides being a creative outlet, the blog has opened up all kinds of opportunities for me.  I've been lucky and traveled to Washington State, Toronto, Montreal, and Southern Saskatchewan, twice.  I've met other bloggers who've turned out to be sweet, sweet friends.  I've gotten freelance writing gigs for newspapers and food magazines.  And of course, I'm near the end of writing my very first cookbook.  All because of this blog, and hard, hard work.  In short, Sweetsugarbean changed my life.  This was not what I had in mind when I sat at my computer in January of 2011 and pressed "publish" for the first time.  But holy smokes, I'm so happy the way things have turned out.  Thanks to all of you who have been with me from the beginning, and to those who have just joined in.  I'm so happy to have you here!  Giant hugs and kisses all around!

Roasted Carrot, Parsnip & Thyme Soup from Brown Eggs and Jam Jars. Plus a Giveaway!

Brown Eggs and Jam Jars.  Isn't that just the catchiest name of a cookbook ever?  Thanks to lovely Aimée Wimbush-Bourque of Simple Bites fame, you now have another cookbook you must add to your collection.  Thanks to the generosity of Penguin Random House Canada Limited, I'll be giving away a copy of the book to one lucky reader.  I hope it's you!  If you don't win (sorry!) one click on Amazon, and away you go!

Turkey Soup with Butternut Squash & Wild Rice

 If you enjoyed turkey at your Thanksgiving dinner (in Canada) last weekend, then no doubt you had a pot of turkey bones bubbling away on your stove at some point this week.  My mom hosted the feast this year, and for a change she did a bacon lattice on top of the 22 pound bird.  I repeat.  Turkey, covered in bacon.  It was a glorious sight to behold.  I was so smitten I forgot to take a photo.  And that's saying something.  The bacon infusion could be detected throughout the meat, and oh sweet lord, the gravy.  So good.  So, if you want to switch things up this year for the holidays, you can't go wrong with slathering turkey in bacon.  Of course, the next day, she brought out her soup pot, tossed some of the bones in (I got a freezer bags worth too - them being lots of bones in that big bird), covered them with water, onion, celery, carrot and simmered them the day away.  Given my thrifty nature, ahem, I save my vegetable scraps from whatever meal prep I'm doing and just tuck them away in a freezer bag as I go along.  That way when it comes time to boil up some bones, you already have your veg, no need to chop up fresh onions, celery, carrot, etc.  Also, fresh parsley, garlic, peppercorns and a pinch of whole cloves are my musts for stock.  Let it simmer long and slow, with bubbles just breaking the surface.  You'll get a nicer flavour than just boiling the crap out of it for one hour.  Remember, most good things in life take a good, long while.  

Curried Cauliflower & Lentil Soup with Winter Pesto

"What good is the warmth of summer, without the cold of winter to give it sweetness."

~ John Steinbeck

Indeed, Mr. Steinbeck.  By all accounts I deserve a very sweet summer, given the extended cold snap that made me grimace and curse and contemplate moving to warmer climes.  It was the kind of cold that chills straight to the bone, that freezes exposed flesh in a few minutes, that stalls cars and builds character.  March definitely came roaring in like an angry Lion, but apparently on the weekend temperatures will be hovering around zero (zero!!!) which means the shedding of layers and bad attitudes is about to begin.  Just goes to show if we wait long enough, there is a reprieve to the suffering; that light will triumph over darkness and hot damn I can put away the lady longjohns for another year.  

Eat Your Beets! Beet & Cabbage Borscht

 

 

Breathe properly.  Stay curious.  And eat your beets.  ~ Tom Robbins

It's decidedly fall here.  Leaves are turning and falling almost simultaneously.  As much as I adore summer, there is something quite special about the smell and light and the feeling fall has.  Borderline melancholic with a good dash each of wistfulness and hope - that's how I think of fall.  With this new season there seems to be a shot at a fresh start.  Plans to make.  Pencils to sharpen.  Out of summer la la land and into a deeper focus of what's important.  Plus, lets not forget new TV season.  (Homeland tonight!).  In garden-land, things have quieted down considerably, and I'm happy for it.  My evenings no longer have to be about watering and weeding and harvesting.  Tomatoes are still on the vine and I watch the frost warnings like a hawk.  There are a few roots left - the beets and carrots don't mind the chill and are quite forgiving of my neglect.  It's put-the-garden-to-bed time, and what better way to use up the last of your hard work than with a big pot of soup bubbling away on the stove.  See ya later, summer.  Fall is my new best friend and I'm bringing it on with borscht.  

The Distraction: Chicken, Lime & Tortilla Soup

Whenever I'm in need of a distraction; something to occupy my mind other than anxiety, I head to my kitchen.  And lately I've been in the kitchen a lot.  You see, tomorrow morning, I check myself into the local hospital for a minor day surgery.  Well, that's what the physicians call it.  I call it ohmygodyouaretakingmygallbladderoutofmybody day.  I've known for quite some time that the surgery was impending, but given that I've never even had a tooth pulled, tomorrow holds a whole bunch of unknowns for me, and I'm kinda sorta freaking out a lot.  Don't get me wrong, I know I'm terribly lucky to have never before needed an extended hospital stay.  In my almost 40 years of life I've only sprained ankles, had the occupational cuts and burns and bruises, a couple of root canals and a broken heart.  Oh, if only there was a bandage for the latter.  I've gone through life fairly unscathed, and tomorrow that record is up.  Tomorrow I get an IV and anaesthetic for the first time.  That alone is giving me the heeby jeebies.  The procedure itself sounds short and simple and I can kind of wrap my brain around that bit.  But then there is the recovery and the pain and reduced mobility for awhile.  I have no idea what to expect from this whole situation and for a control freak like me, it's scary as all heck.  I've been tempering my fear with bouts of yoga and cooking, and find both processes meditative and soothing - something to steal my brain away from worst-case-scenario-land. But if you've ever had a gall bladder attack, you know of which sweet hell I speak.  Having that knife-stabbing pain gone for good is going to be quite awesome.  I just have to get through the next several days and my over-thinking ways.  And now I'm rhyming.  Let's move on to the soup!

Reset: Tuscan White Bean Soup with Leeks & Roasted Garlic

 

First off, I want to express my gratitude to all of you who left me a comment or sent an email regarding my last post.  Thank you thank you thank you.  Your words mean so much and I am frankly overwhelmed by everyone being so kind - especially those of you I've never even met.  I'm doing okay - much better than I was a couple of weeks ago, that's for sure.  The other day I even caught myself humming, against my musical judgement, that Bruno Mars song.  You know the one, so damn catchy I might have even danced a little.  While I may have lost the handsome man, I'm still surrounded by so many other good things right now, and if I don't remind myself of it, others do.  Every day is a chance to press reset.  While 2013 started off quite crappy bumpy, I relish the opportunity to make it better.  Like I wrote in my final post of 2012 ... you just never know what is going to happen to you.  Words to hold near and dear.

I Confess: Roasted Tomato Soup & Grilled Cheese Croutons

 As the years pass, I am coming more and more to understand that it is the common, everyday blessings of our common everyday lives for which we should be particularly grateful. They are the things that fill our lives with comfort and our hearts with gladness - just the pure air to breathe and the strength to breath it; just warmth and shelter and home folks; just plain food that gives us strength; the bright sunshine on a cold day; and a cool breeze when the day is warm.

~ Laura Ingalls Wilder 

Over dinner a while back, the conversation turned to guilty pleasures, of the food variety.  Seeing as I was sitting with other food writers, it was a little dicey...do I tell them the truth?  Do I tell them what has, on occasion, brought me great joy and comfort?  Do I spill the beans about my fondness for....Cheez Whiz?  I did and no one shunned me for the rest of the night, as everyone else listed something sinfully similar.  But it's true.  A jar of the orange stuff has been known to find its way into my fridge every couple of years, if I see it's on sale. (I like a good bargain.)  But before you lose all respect for me, be assured I don't spread it on celery or toss it on hot macaroni.  No, the only way I eat it is on hot, heavily buttered toast, as a bedtime snack while I'm in my pajamas and slippers and something trashy is on the television and maybe I have PMS.  Something about this cheezy toast makes me happy - it was a favourite when I was a kid and my mom would even pack it in my brown-bagged lunch, where it was devoured in the noisy lunchroom at noon.  Maybe I like that it takes me back to simpler days, when my glasses were big and I had a crush on Scott Baio; when I would rush home from school and watch Little House on the Prairie, then afterwards join my siblings around the dinner table, where we'd dish the details of our day and my mom would dish out hot, delicious food. Those days are so long ago, but somehow a little processed cheese takes me back there.

Pinch Me: Curried Carrot Soup with Coconut Shrimp

 

Where do I begin?  This week has been insane - but in the best way.  On Friday I found out I won for Best Main Dish in the Canadian Lentils Recipe Revelations Contest.  Remember that Lentil & Chickpea Curry with Coconut Milk?  That was the winning entry!  Lucky, indeed.  Thank you so much to Canadian Lentils for the recognition.  I'm super pumped, and that Amazon gift card is going to be put to good use:  new chef's knife, maybe an ice cream maker because I keep whining that I don't have one.  And books. Like this one, and this one.  And maybe the Drive soundtrack, if only to remind me of Ryan Gosling every time I hear it.  Le sigh.

My Seven Links and First Year Blogiversary!

 

One year ago today I put forth into the world my very first post on my brand shiny new food blog.  It was all about gingerbread waffles and caramelized pears and I was pleased as punch.  One year.  Time has flown, friends.  Almost 100 (!!) posts later, and I'm still over the moon that I've created a little world here for you to stop by, stay awhile and hear what I have to say about food and cooking.  Given the healthy measures of gardening, cat talk, single-girl bitching whining, lots of lovely photos and perhaps an over-active imagination when it comes to my boyfriend Don Draper, I hope you've enjoyed letting me share little pieces of my world with you.

Finalé: Roasted Pumpkin and Pear Soup with Brie

 

For some time I knew the last post of 2011 would be sticky toffee pudding.  At first I was going to make it Christmas Eve, but in the end it was a quiet night with my Mom and we had appetizers and watched Mildred Pierce on HBO (brilliant!), and ate that caramel popcorn.  Then I was going to make it when my sister came a calling but it seemed there was already so much sweet stuff in the house, like these cookies, and my Mom's super awesome Jam-Jams, which the kids go nuts for.  And frankly, I don't know about you, but there was some heavy indulging over the past few weeks, and just looking at a sauce that required 2 cups of whipping cream and a sizable chunk of butter, made me a wee bit queasy and I couldn't do that to you.  Or me!  Not yet.  Given that I've pretty much been living in stretchy pants for the better part of a week, I thought I'd give the sweet stuff a rest.  But all hope is not lost, the recipe will appear here in the next couple of weeks I'm sure.  So far it's on the New Years' Day menu, unless I'm still on a sugar holiday (historically, these holidays are short-lived).

When I was thinking what else I could cook up for a year-end finalé, a novel concept hit me.  Cook some vegetables!  It's been ages since one graced the pages of this blog - not since these mushrooms, in fact.  Crazy hey?  Further digging around the freezer located some pumpkin I roasted  back in November, when I was in full throttle Christmas baking mode and had no time or inclination to do anything with it then.  There were some beautiful organic Anjou pears on the counter, I thought how fitting.  My first post of 2011 (and first post, ever!) had pears in it, so it seemed somehow cosmic to cook with pears in the finalé.  It all has a certain symmetry to it, which I kind of like. And with that a soup was born, and an elegant one at that.  It's simple, not fussy, but contains leeks and brie so it sounds all fancy pants.

My sister has a gigantic garden and grows gigantic pumpkins.  This is one of hers.  The flesh was a light yellow when it finished roasting, hence the light colour of this soup.  Don't think I be foolin' ya!  There's really pumpkin in those bowls, though the pumpkin flavour doesn't shout out at you.  It's balanced with the slight sweetness coming from the pears and maple syrup; the aromatic leeks and thyme; the lushness of a little bit of whipping cream at the end.  I know, I added cream.  Adding milk would have just been wrong.  All wrong.  And whipping cream is so, so right.  

What I really love about this soup is the bit of brie in the bottom of the bowls.  Hot soup is spooned over top and when you give it a stir, the brie melds beautifully, and you wonder why you never put brie in the bottom of your soup bowl before.

So it's almost New Year's Eve.  Are you ready to say goodbye?  I totally am.  While 2011 was incredibly good to me, and every day I count myself lucky and grateful to be where I am, doing what I do, I'm also happy to let it go.  I've been taking stock of all the good things and writing them down in my little Moleskine.  Like when I saw Dave Grohl up close at the Foo Fighters show (okay, not close enough to touch, but we shared a moment, for reals); and when I was the featured food blogger here; and when Mushrooms Canada loved my recipe; and when my garden gave me such amazing bounty; and when old friends came to visit; and when new friendships blossomed; and when everyone I love continues to be healthy and doing so very well.  Looking back, some good stuff happened this year.  Yes, indeedy.

Exactly one year ago I was looking at Blogger and reading about how to start a blog, and frankly freaked out of my mind and overwhelmed with all of the techie lingo.  But I soon got over any hesitations, and just did it.  Starting writing and taking pictures and letting little pieces of my world unfold for you.  Among the many shining moments of 2011, seeing sweetsugarbean live for the first time was one of the biggest and happiest.  Thank you for stopping by and making my recipes and leaving me with the kindest comments.  You've pretty much made my 2011 rock.  Here's to an even better 2012, full of more food, recipes and stories from my little green kitchen.  xo Renee  

Roasted Pumpkin and Pear Soup with Brie

10 cups of pumpkin, or any other squash, like butternut or buttercup, peeled and chopped into 1 inch chunks
2 tbsp butter
1 carrot, diced
1 medium onion, diced
2 leeks, light green part only, washed very well and sliced
8 cups chicken stock
2 tsp dried thyme
coarse salt and pepper
2 ripe pears, peeled and diced
2 tbsp maple syrup
1/2 cup whipping cream
8 ounces of Brie cheese, rind removed, and sliced
snipped chives for garnish

On two parchment lined bake sheets, toss the pumpkin in a bit of olive oil, salt and pepper and roast in a 375* oven until soft, about 30 minutes, stirring occasionally.  Set aside.

In a large soup pot, heat butter over medium heat.  Add the carrot, leeks and onion.  Sauté until soft, about 5 minutes, careful not to brown.  Add the cooked pumpkin, thyme, salt and pepper, and about 7 cups of chicken broth.  Stir well and bring to a boil.  Let it simmer for 25 minutes, add the diced pears and simmer 10 minutes longer.  If it seems too thick, add more stock.  Remove from heat, and with an immersion blender, pureé the soup until smooth.  Add the maple syrup and whipping cream, and more stock if too thick.  Adjust seasonings.  Place slices of brie in soup bowls and ladle the hot soup over top.  Garnish with fresh chives.  Serves 8 

Have a very Happy New Year!  All good things to you in 2012!

Epicurean Epiphany: French Onion Soup

 

Me and the onion.  We're pretty tight.  Good thing, since I slice and dice anywhere from 5-15 onions everyday.  That's a lot of onion.  And at the end of the day I smell like a lot of onion...not one of the perks of being a chef.  Just hope I don't run into any cute boys on the way home from work.  On the good days when I'm wearing contacts, the whole onion vs. eyeball  thing isn't much of an issue.  But the days I don my glasses - it's a river running down my face.  Horrible stuff, crying at work. Don't recommend it at all, unless they are tears of joy - like you just got that massive raise you were hoping for. Or you just won the lottery.  Good thing I don't have much of a social life so I almost always wear contacts at work.  No one wants tears in their food, am I right?

We never ate out super lots when I was a kid.  The small town I grew up in had 2 Chinese restaurants, a handful of Greek family style restos, some pizza places and of course the fast food joints.  Quite the dining landscape, no?  Birthdays, and the odd night Mom was too tired to cook, we piled into the car and headed down the four-laner, usually for mediocre Greek/Italian food.  My very first job (outside of babysitting for $3/hour), was bussing tables at one of the Greek restaurants.  I was 13. maybe 14 (was that legal? I don't know), and oh my God, I totally sucked.  I spilled water on people, ruined the coffee machine, broke a tray of wine glasses.  And that was just my first night.  Won't get into the dirty details; therapy has helped me suppress them I think.  But the good news is I didn't last long (surprise!), and went on to better part time jobs after that.  Who knew that only 10 years later I'd be enrolled in culinary school?   I'm still better behind the scenes than amongst the people, clearing their plates.

Before I was traumatized employed by the restaurant world, I fondly recall tucking into my first bowl of French Onion Soup.  (Mom never made this soup at home - we were a chicken noodle, cream of mushroom, and tomato clan - all from scratch, thankfully!)  I was probably around 10 and the first time this bowl of steaming cheesy goodness was placed before me, I was like, hello.  Maybe the cook was having a good night, or maybe my taste buds were thrilled with the taste of something new, (probably a combo of both), but I fell in love.  While my siblings were dunking chicken fingers into honey mustard, or beef dip into jus, I had an epicurean epiphany:  melted cheese on top of soup good.  It was dreamy.  Still is. 

Any vessel for melted cheese always gets bonus points with me, and I know I'm not the only one who thinks this.  Unless, of course, you are not eating dairy, then I'm sorry.  Truly.  If you are eating dairy and have a fondness for onions like I do, then this soup is for you, and it's really not that difficult to make.  The recipe calls for heaps of onions, but don't be scared by that - they cook down to pretty much nothing, in a good glob of butter.  Get them nice and brown too, scraping up all of those lovely bits from the bottom of the pot.  I could have let mine go longer, but like I've said before, patience is not one of my virtues.  I used sweet white onions and white wine to deglaze, but you can use red for both if you like.  Chicken stock was all I had in the house, but you can use beef (traditional) or veggie, if you prefer.  Cheese, again is all up to you.  Gruyere is my fave, but Swiss or Asiago or a combo would be wonderful.  Don't think you can't make this soup because you don't have pretty little bowls to put under the broiler.  (I got mine for $1 at the second hand store!)  In years past I've just made cheesy croutons and placed them on top of the hot soup.  Not authentic, but the flavours and textures are still there, and that's all that matters.

French onion is physical soup - breaking through that cheesy lid; slurping up that sweet onion broth  Cheese usually strings allover the place and broth runs down the chin.  Might not be pretty, but so worth it.  I'm still prone to ordering French Onion Soup once in awhile if I see it on a menu - if only to take me back to when I was 10, sitting in an upholstered booth with my Mom and siblings, sipping a Shirley Temple and wondering who shot J.R.

French Onion Soup 

3 tbsp butter
3 large onions, about 10 cups, thinly sliced
salt, pepper
2 tsp sugar
3 cloves garlic, minced
2 tsp Dijon mustard
1 cup white wine
4-5 cups chicken, beef or veggie broth
1 tbsp soy sauce
1 tsp dried thyme or fresh
crusty sour dough or French bread or baguette
Swiss, Gruyere, Asiago cheese, your choice

In a large pot, melt the butter over medium high heat.  Add the sliced onions, stirring well in the butter, keep on med high heat until they start releasing some liquid.  I sprinkle with salt, pepper and sugar at this time, to encourage the caramelization process.  Once the onions start to wilt, reduce heat to medium low, leave them be for a bit, so they get a little brown, stir, then ignore for a bit.  Do this until they are nice and golden brown.  About 30-40 minutes.  Stir in the garlic, cook a few more minutes.  Stir in the Dijon, then white wine.  Bring to a boil and bring up any brown bits on the bottom of the pan.  Cook for about 10 minutes.  Stir in the broth and soy sauce.  Bring to a simmer, reduce heat and let it go for another 15 minutes.  Season with thyme, more salt and pepper if needed.  Scoop into oven proof bowls, top with bread and a good sprinkling of cheese.  Place under preheated broiler and leave there until golden and gorgeous.  If you don't have oven proof bowls, just make place cheese on bread, bake until golden and place on top of hot soup.  Done.  Makes about 4-6 servings.
 

Bacon, Potato & Leek Soup with Rosemary Beer Bread

 

"To feel safe and warm on a cold, wet night, all you really need is soup."  Laurie Colwin

Soup (and sweater) weather has finally arrived here in Saskatoon. My boots have been smashing through fallen leaves - that is a most lovely sound, is it not?  Inside, the tea pot is constantly cozied; an extra blanket thrown on the bed.  While September leaves me maudlin, October re-kindles a little fire of optimism in the spirit, (or maybe it's just my post-Thanksgiving Tiramisu high).  I'd forgotten how good it feels to be all swaddled and cozy; to slip inside a warm house, with a runny nose and cold hands aching to be wrapped around a warm mug of tea. 

With the garden quietly put to bed, all that is left out there now are some droopy-headed sunflowers, left behind for the birds to munch on.  The last of the carrots, beets and Yukon Golds were dug up a few days ago, weeds creeping happily into their place. Outdoor chores are mostly done (I'm not fond of ladders or heights, so the eaves trough clean-out is one task I put off and off and with any luck snow will come then I really have no excuse honest but to do it next year oops!), focus turns to inside projects, like organizing cupboards, dusting behind the TV and reacquainting myself with this contraption called an iron.  My habits in the kitchen once again tend to produce good, comfort, soul-warming food - my favourite kind.

You may find it hard to believe that I haven't made a soup in my little green kitchen since this beauty...but it's true!  Summer here was so fantastically hot, the last thing I wanted to make or eat was soup.  All of that has changed now, of course, with the dipping temperatures and dark nights.  I wanted to use the last of the Yukon Golds in something triumphant - a real showstopper.  Paired with smokey bacon, fragrant leeks, and lotsa Gouda this soup is one of my go-to bowls of comfort. Omit the bacon and sub in vegetable stock if going the veggie route, and feel free to use whatever cheese you have.  Cumin Spiced Gouda was lingering in my fridge so that's what I used, but a nice old white cheddar, or Gruyere would be amazing too. Simple and easily made under 30 minutes, it's great for weeknights when all I really want to do is curl up with a blanket and a cat and watch my new favourite show - "Downton Abbey".  Have you seen it?  I'm a sucker for Upstairs/Downstairs type shows about behind the scenes servants in crazy rich households, with all of the drama and secret passages and stellar costumes. If you've seen and loved "Gosford Park" - you'll love Downton Abbey.  Plus, it's full of cute British boys. 

The first night I made this soup, I dunked hot, heavily buttered toast in it, and it was glorious.  Then I remembered this super, I mean, SUPER delicious beer bread recipe my friend Ashley gave me a few years ago.  It's a quick bread, and yes the beer imparts a wonderful earthiness to it, but the best part is the melted butter poured over the batter before it gets baked.  Yes, you read that correctly.  Imagine this buttery golden crust, completely surrounding a warm, rosemary scented loaf of goodness. I know.  It is just as good as it sounds. The first time I made it I was in awe of how something was so few ingredients could be so darn good, then I had to restrain myself from eating the entire thing in one day.  Perfect for dunking in stick-to-your-ribs stews, too - this is one bread where you'll fight over who gets to eat the end pieces.  Seriously.

A word of warning though:  I used a smaller loaf pan than usual (where is my good aluminum one I've had for years?!!!) and the butter runneth over, giving a whole new meaning to the term brown butter.   The smoke alarm went off (good to know it works!) and all of the windows and doors had to be opened.  There was a small fire small incident inside the oven, easily contained with a large stainless pot lid.  All the while I was thinking, maybe I should take the bread out?  Nah, it was all self contained, and the smoke dissipated soon after.  Besides, I know how good this bread is and I was bound and determined to see it through.  The lesson from this cautionary tale?  Use the largest loaf pan you can muster, or maybe a 8x8 square pan.  I've reduced the amount of melted butter, and maybe after you pour it over the batter, take your knife and run it around the edges of the pan just so the butter doesn't stay on top.  There.  I do hope you aren't scared off by my small fire kitchen excitement, the bread is well worth it.  For a fun side note - I don't have a self-cleaning oven and frankly have not peeked inside since I took the bread out.  Don't think my baking soda paste is going to cut it.  Any suggestions?

Soup and bread go hand in hand and these two are the perfect pair.  It's not a low carb feast, but what the hell.  It's a meal so good it might just get me up on that ladder, sooner, rather than later.  Oh, who am I kidding? I'm going to tuck into another piece of rosemary beer bread, snuggle in a little deeper and watch another episode of "Downton Abbey."  The cocooning has begun. 

Cheesy Bacon, Potato and Leek Soup

4 pieces of bacon, chopped small
3 leeks, white part only, washed thoroughly, then sliced
2 cloves garlic, minced
8 medium potatoes, Yukon Golds, or other white
5 cups of chicken stock, or veggie stock
2 tsp Dijon mustard
dash of cayenne
salt and pepper
1 cup grated cheese, such as old cheddar or Gouda
1/2 cup whipping cream
1/2 cup milk

In a large soup pot, cook the bacon over medium heat until crispy.  Remove crisp bacon from pot with a slotted spoon and set aside, keeping the fat in the pot. (If not using bacon, melt 2tbsp of butter in pot and proceed with recipe).  Add the leeks, and cook until a little bit soft, about 3 minutes.  Add the garlic, cook a minute longer.  Add the potatoes and stock, scraping up most of the brown bits from the bottom.  Stir in the Dijon mustard and cayenne.  You want the potatoes to be covered with about an inch or so of broth.  I used about 4 cups, but you may need a bit more.  Cover, bring to a boil, reduce heat to a simmer and cook until potatoes are soft and falling apart, about 20 minutes.  Remove from heat.  Using an immersion blender, puree until smooth.  Put back on low heat, stir in the cheese until melted.  Add crisp bacon back into pot and stir in milk and cream. Adjust seasonings with more salt, pepper, cheese and if too thick, thin out with more milk or stock.  Garnish with again, more cheese, chives and diced bacon.  Serves 4-6.

Rosemary Beer Bread

This is my friend Ashley's recipe - she wrote it out for me on a small recipe card before I left Edmonton.  Besides being a wonderful cook, she has two blogs: one where she knits and crochets like nobody's business, and another where she gives insights into her vegetarian world.  You have her to thank for this recipe!  And hey Ash!  Has your oven ever started on fire too?!

3 cups all purpose flour, sifted
3 tsp baking powder
1 tsp coarse salt
1/4 cup sugar
1 tbsp fresh rosemary, finely chopped, or 1 tsp dry
1 12oz. can of beer (I opened it about 30 minutes before baking)
1/3 cup melted butter

Preheat oven to 350 degrees.  Mix all dry ingredients together in large bowl.  Add beer and stir well to incorporate.  Batter is quite thick. Pour/press into greased LARGE loaf pan, or an 8x8 inch baking dish.  Pour melted butter over batter.  Run a knife around edges so the butter runs down sides. Place in the middle of your oven and bake for about 50 minutes if using loaf pan, and about 30 minutes if using 8 inch square.  If butter runs over, place aluminum foil on a cookie sheet and place this on the rack beneath your bread.  Put out any fires with baking soda and a large lid. :)   Let bread cool for about 15 minutes, then run knife around edges and remove from pan.  Serve warm. 

Mexican Tomato Chickpea Soup - Don't Forget the Croutons!

 

My cilantro plant is monstrous.  Really.  Not sure what in the heck has gotten into it, but it is THRIVING hard core.  Maybe it's just really happy to be nestled between two Lemon Drop tomato plants, which are doing super well too, knock on wood. (Last year all of my twelve tomato plants were completely wiped out by blight, which took hold on the Prairies majorly last summer.  I scaled back to 4 plants this year, and I'm really really hoping to have a good crop.  Blight be damned!)

 

So what's a girl to do with all of this cilantro?  Some of you may have stopped reading already because you hate cilantro.  Don't give up on it!  Cilantro has a bright flavour, and yes, it can be a bit much when over done, so use sparingly, but in Mexican and Asian dishes, it really is a must have.  I wanted to make Mexican Tortilla Soup, but alas had no corn tortillas kicking around, but I DID have a few squares of this incredible foccacia left from the weekend.  Let me tell you, bathed in a little extra virgin olive oil, and tossed with some coarse salt, baked until golden, these were the best croutons I've ever had.  Lucky any of them made it into the soup!

 

This soup has similar flavours and textures to the Mexican Tortilla Soup - spicy, bright, crunchy, creamy avocado amazingness.  I used some good chicken stock I had made with the bones from this lovely bird, frozen a couple of months ago, and time to use it up.  Added some ripe Roma tomatoes, plenty of garlic, some diced jalapeno, red onion, and it was a pretty tasty broth in no time.  You could use chicken in place of the chickpeas, but I had none on hand, and I'm of lover of this legume, so I tossed them in.  At the last second added the chopped cilantro,  then scooped into bowls, garnished with amazing croutons and chunks of avocado, and a squeeze of lime.  Don't think it's impossible to make or eat soup in summer. This one is perfect because it's light, so incredibly flavourful, and a great way to use up any extra herbs or tomatoes you may have kicking around. Not to mention it was ready in under 30 minutes!  Done deal!

 

I'm not sure what my favourite part of this creation is - the crunch of the crouton; the spicy, limey broth; the bit when you get some chickpea AND some crouton AND some avocado in the same bite.  So. Good.  Nights like tonight I'm kind of glad I was eating alone, because after I took these photos, I slurped up both of these bowls of soup, with the broth running down my chin and I didn't care one bit.

 

Mexican Tomato Chickpea Soup

2 tbsp canola oil
1 onion, chopped
3 cloves garlic, finely chopped
1 jalapeno pepper, seeds removed, and finely chopped, or leave some seeds in for however spicy you like
6 cups chicken broth, or veggie broth, organic or homemade
2 tsp sugar
4 large Roma tomatoes, chopped
1 can (540ml) of chickpeas, rinsed very well
1 handful of cilantro, chopped
salt, pepper,
1 avocado, chopped
1 lime, cut into sections of 6 or so
homemade croutons


In a large pot, heat the canola oil over medium high heat.  Add the chopped onion and cook until translucent...add the garlic and jalapeno pepper.  Cook a couple of minutes.  Add your broth, bring to a boil, reduce heat to medium and add chopped tomatoes and sugar.  Simmer 10 minutes, add the chickpeas, simmer 5 minutes longer.  Remove from heat and stir in cilantro. Adjust seasonings...a bit more salt, or spiciness, you decide.  Scoop into bowls and garnish with more cilantro, lime wedges, croutons and avocado. Serves 3-4.

 

If you like, you can always substitute fresh basil for the cilantro, and it would still be delicious!

 

Look at that monster in the middle!!!

Curried Butternut Squash Soup With Coconut Milk

Last week was a bit of a whirl wind...Lots of celebrations and comings and goings and dining out.  It felt like I was hardly home, mostly because I wasn't.  The jam-packed social calendar is fun, but also exhausting!  I think I need a week to recover, and I for sure need to stay away from cake and pie and all things sweet for a bit.  At least until Mother's Day dessert...which will involve something with salted caramel...but I tease.  You'll just have to hang on for that one. 

I did find time to make a pot of soup as the weekend was winding down.  As much as I love dining out and trying new restaurants in the city, I kind of missed my own cooking.  And it's been forever since there was a pot of something delicious simmering away on the stove.  I  sort of needed to reconnect with my kitchen, if that makes any sense, and ground myself again.  Chopping and stirring always seems to do that. 

With all of the hullabaloo (isn't that the best word?) the cupboards and fridge were fairly bare...just almond milk, juice, some oranges, a jar of salsa and butter.  Always butter.  Not even an egg, do you believe it?  Imagine my surprise/joy when I found a forgotten butternut squash in the bottom of my cupboard, and a few almost withery carrots in the crisper.  Onions were there, thankfully, and my jar of curry paste was practically full.  Poking around in the freezer I found some lovely chicken stock I made from that amazing Roast Chicken Dinner a couple of weeks ago.  Further investigation revealed a can of coconut milk tucked away in the cupboard.  We all know that coconut milk is nectar of the gods.  This soup was gonna rock!

Butternut squash has the prettiest colour of all the vegetables, don't you think?  That soft orangey/peachy glow gets me every time I cut one open.  Sneaking in the carrots didn't compromise the flavour either...because sometimes carrot soup can be a little too...carroty.  Drizzling in some maple syrup and finishing the whole thing off with an infusion of lime juice really sends this soup to another level.  An immersion blender is your best friend, but if you don't have one, pureeing in a blender will work fine too...just proceed with caution...you don't want this lovely colour splattered all over your kitchen. 
I'm happy to report that the chives garnishing my soup came from one of my flowerbeds outside my back door.  Feels perfectly awesome to be picking something green again...even if it is just the humble chive!

Curried Butternut Squash Soup With Coconut Milk

1 large butternut squash, peeled and chopped
2 tbsp canola oil
1 large onion, chopped
2 cloves garlic, minced
1-2 heaping tbsp Indian curry paste, mild or hot (I like Patak's best)
1 L chicken stock (or veggie stock)
1 398 ml can coconut milk
2 tbsp maple syrup
2 tbsp fresh lime juice
salt, pepper

In a large soup pot, heat the oil.  Add the onion and saute a few minutes.  Add the squash, and garlic (and a few carrots, chopped, if you like).  Cook a couple more minutes.  Add the curry paste and stir for about 2 more minutes.  Add the stock, just to cover the veg.  Cover and bring to a boil.  Reduce heat and simmer until squash tender.  Remove from heat and using an immersion blender, puree soup until smooth.  Put  back on heat and add the coconut milk, maple syrup and lime juice.  Add salt and pepper and adjust seasonings.  If too thick, add more stock.  Soup freezes very well, and is even better the next day.