last harvest: carrot apple soup

I was not looking forward to today. You see, it marked the last day of the farmer's market that is right around the corner from us. It couldn't be more than a 3 minute walk. I know there is the winter farmer's market on alternating weekends. But (insert whining voice) I would have to drive there...and I never seem to make it, let alone remember.

Our community garden plot is along the same the same road as the farmer's market. So off we went this morning, coffee's in hand, a happy puppy by our sides and a beautiful fall day awaiting us; I figured we would not only shop, but pull the last our carrots from the garden. The carrots have been slow in growing, I almost wonder if I planted some sort of dwarf carrot variation by mistake earlier on this summer. Regardless, they may be small, but they were plentiful and very tasty. I've been giving "bouquet's of carrots" when we have been visiting friends - maybe that is weird?!

At the market we saw the beautiful colours of autumn. Deep oranges, brilliant yellows, reds, and deep greens. After we harvested our 7 lbs of baby sized carrots (that is a lot of pinky sized carrots, let me tell you!), we picked up a bag full of organic lobster and oyster mushrooms, some fresh and crunchy gala apples and an amazing looking acorn squash. It doesn't sound like a lot, but with a little creativity it turned into a great three course dinner: cream of carrot apple soup, mushroom rissotto, and acorn squash/pear pie (I know, that sounds like such an odd combo).

Tonight's post is the soup. This recipe is totally of my own imagination (or so I thought until I googled carrot apple soup!), and as I was cooking I was just opening the fridge/cupboards trying to figure out what should go in it, the result was surprisingly tasty and rich.

Ingredients:
1 medium onion, diced
1 tbsp butter
2 tbsp olive oil
1 tsp fresh grated ginger
3 cloves garlic, minced
2 tbsp brown sugar
1 gala apple, peeled and chopped
3 cups chopped carrots
5 cups veggie stock
1/2 cup whipping cream
salt to taste
chives to top

Directions:

1. In a dutchoven heat olive oil and butter, over medium heat saute onions for about 10 minutes until translucent.
2. Add garlic, sugar, and ginger. Stir and allow to caramelize (about 3 more minutes).
3. Add apple and carrots, soften for 5 minutes, stirring occasionally.
4. Add veggie stock, bring to a medium simmer and cook for about 30 minutes.
5. Remove from heat, with an immersion blender, or in batches in your blender, carefully puree soup.
6. Stir in whipping cream.
7. Season to taste.
8. Top with chives.

Next time I would also top with savoury croutons. It would add a nice touch of salt, to juxtapose the sweet of the carrot and apple and a fabulous crunch to compliment something so rich and smooth.

veggie stock

A while ago I read a post somewhere that suggested keeping veggies that weren't quite perfect, but still good and throwing them into a freezer bag to reserve for a veggie stock. Kind of like catching the veggies before they need to head to the compost. Over about a month and ago I started do it: tips of veggies, left overs etc. And below is the result, a combination of celery, carrots, onions, beans, even tomato slices! I know, I know... not very appealing!

Ingredients:
1 large yellow onion
1 head garlic
2 tablespoons olive oil
1 large freezer bag of collected frozen vegetables
2 bay leaves
salt and pepper to taste

Directions:

1. Slice the large onion into large pieces.
   
2. Peel and coarsely chop a head of garlic.
3. Heat olive oil in dutch oven, sauté onions and garlic until lightly browned.
4. Add frozen vegetables.
5. Fill with water until just covering vegetables.
6. Add bay leaves.
7. Add 1 tbsp pepper corns
   
8. Allow to simmer for at least one hour.
9. Add a few pinches of salt.
10. Strain stock threw either cheese cloth or a coffee filter.
11. Store in the fridge for up to 4 days.

homemade cream of mushroom soup

Being a child of the 80's - I was a big fan of Campbell's soup. My all-time favourite was cream of mushroom with Premium Plus crackers crumbled in it. In an effort to make meals, instead of just opening up a can, I whipped up some cream of mushroom soup that was tasty and brought back the memories of childhood, while using fresh and healthy(minus the cream I suppose!) ingredients. I also really like cooking with mushrooms, any variety, because of the hearty meatiness to them. I live with a bona fide carnivore, who prefers meat at most meals...even as vegetarian meal, this satisfied and fulfilled him!

Ingredients:
3 shallots finely diced
3 garlic cloves finely diced
1 tablespoons butter
pinch of salt
4 cups button mushrooms
1 cup oyster mushrooms
2 bay leaves
1 tablespoon dried thyme
2 cups veggie broth
2 cups heavy cream
1 tablespoon cornstarch
1 tablespoon cold water
salt + ground pepper to taste

Directions:
Finely dice all mushrooms. I started with my chef's knife, and quickly dropped the whole lot in my food processor, much faster!

In a large saucepan melt butter. Gently sweat the onions and garlic, do not brown or burn! Add mushrooms and pinch of salt. Stir in bay leaves and thyme. Allow mushrooms to sweat and release all their moisture - about 10 minutes.

Add veggie broth, and cream. Bring to gentle boil. Allow to simmer for about 20 minutes.

Whisk together cornstarch and water. Slowly add and stir into simmering soup. Allow to thicken for about 10 minutes. Season soup with salt and pepper to taste. Ladle into bowls, garnish with parsley or chives. Serve with warm bread or crackers.

Serves 4.

pseudo taiwanese beef noodle soup

Comfort foods are always very individual to a person's taste and memories associated. Pete is sick right now and wanted spicy Taiwanese beef noodle soup from a little hole in the wall shop about 20 minutes away. I am sure there is somewhere closer in our neighbourhood, but we haven't found it yet. So instead of heading out I thought I would try to create my own version of one of his comfort foods - it turned out pretty well! It is by no means authentic; nor is it right from scratch! Comfort can't take all day long after all.

Ingredients for Beef:
2-3 lb top sirloin roast
salt
pepper
2 garlic cloves
olive oil


Ingredients for Thick Noodles:
3 cups all purpose flour
2 large eggs
1/2 cup water (approximate)


Ingredients for Soup:
3 crushed garlic cloves
2 peeled shallots
8 cups water
1 cube beef bouillon
1 cube veggie bouillon
3 tablespoons hoisin sauce
couple dashes fish sauce
2-3 heaped teaspoons spicy sambal/chili sauce*
*add as little or as much as you like

Directions:
Heat oven to 350 degrees Fahrenheit. To prepare the roast pat it dry. Make some slits in the meat, and insert sliced garlic in for flavour. Seasoned it with salt and pepper. Heat olive oil in fry pan. Sear each side of roast; once all sides are seared, place in caserole dish, that has about 1/2 water in it and cover with aluminum foil. We like our meat rare/medium-rare - I cooked for about 50 minutes and overcooked - at that point it was well done - I would suggest about 35-40 minutes for it to not be too over done, OR, if you have time, slow roast it until it is soft and able to fall apart. Once meat is cooked to where you want it, remove from heat, cover and let the juices re-distribute.

Once meat is in the oven, start making the noodles. On a clean counter top, mound the flour, make a well, and crack the eggs into the centre of the well. With your fingers incorporate the eggs into the dough, if needed to help bond it all together, add small amounts of water at a time. Kneed the dough until smooth (about 5 minutes). I don't have a pasta maker, if I did this next part would have been a lot easier! I rolled the pasta out with a rolling pin (divide ball into quarters to make this a lot faster). With a pasta machine you would want to run it through twice at each thickness interval. I thought I had it thin enough when I had it down to about 3 mm, but I would suggest going a little thinner than that. Once rolled out to the thickness you want - roll the dough into a long tube (like a rolled up newspaper), taking your knife cut the pasta into about 5-7mm widths. You have created what looks like a coin of pasta, but once you unroll each coin is a long string of thick noodle pasta. Drape pasta over a clean dish rack, a big bowl, or (gasp!) a pasta drying rack.

To make the soup base I started tossing things in that we had around the house, basically bring the water to a boil and through everything else in, let it simmer away as the flavours infuse.

Boil water for the pasta while it is hanging and drying out. Add pasta a few handfuls at a time, don't overcrowd the pot. Once noodles float to the top (3-4 minutes) add noodles to simmering pot of soup base.

Ladle the noodles and soup into a bowl. You can take the meat, shred it if possible and serve on top of soup. Or you can do what I did. Slice up the roast, into bite size pieces and toss in the soup, that way it infuses with all the flavours of the soup base - either way - enjoy! Great for colds, or just cold rainy weather.

tortilla soup

I take no credit whatsoever for this recipe. My sister-in-law made this for us once and I loved it. Subsequently I soon learned that the recipe was from one of my favourite vegetarian restaurants in Victoria, Rebar. A warning for the those who are weary of spices...it is hot! I would suggest starting with half the recommended chipotle and jalapeño pepper, and work up from there.

Ingredients

8 cups vegetable stock
2 tablespoons vegetable oil
1 tablespoon salt
10 garlic cloves minced
2 tablespoons oregano
4 jalapeño peppers seeded and minced
3 cups corn kernels
2 large red peppers seeded and finally diced
1/2 teaspoon liquid smoke
2 teaspoons chipotle puree
2 avocados diced
asiago cheese shaved/grated
1 lime

Directions:
Heat stock and keep warm.

In heavy duty bottomed soup pot, heat oil over medium heat. Add onion and 1 teaspoon salt. Saute until translucent. Stir in garlic, oregano, half the minced jalapeño and another 1 teaspoon salt. Saute 5 minutes.

Pour hot stock into pot and bring to a gentle boil. Simmer 20 minutes.

Final 5 minutes - stir in corn, red peppers, remaining jalapeños, remaining salt, liquid smoke and chipotle puree. Simmer until corn is tender. Meanwhile prepare garnishes and season with salt and pepper to taste.

Ladle soup into bowls. Divide avocados, cilantro, asiago into the bowls. Serve with lime wedges.


** As a fun garnish for the wow factor**

>>Tortilla Strips<<
2 Corn Tortilla

Slice into 1/4" thick strips. Toss gently with oil, a pinch of salt and chili powder. Spread and bake at 350 degrees Fahrenheit for 5 minutes. Once they have firmed up, add as garnish on top of soup.

pantry chili

There are some nights when we look in the fridge and it is bare...or at least nothing we really want to eat. Then the great debate, do we order in, do we go out? What can we make... it is raining, so going to the store isn't really what you feel like doing after a long day at work, that's when we usually hit the pantry. This recipe was compiled with what we had on hand, I know it is by no means authentic, but I like that you add what you have. If we had had some frozen corn niblets for example, I would have added those. Spiciness is a personal preference, so always start with less and then work up. For the purposes of a rainy Tuesday night, this worked quite nicely, especially when supplemented with some simple fresh from the oven cornbread.

** the steam was perfect to melt the cheddar into the chili**

Ingredients for Pantry Chili

2 Tbsp extra virgin olive oil
6 cloves garlic, minced
1 sweet onion, diced
1 chopped green pepper
2 cups sliced mushrooms (canned would do fine here)
1 lb extra lean ground beef
2 hot peppers, diced (I had some jalapeños on hand)
1 19 oz can of Black Beans
1 19 0z can of Kidney Beans
1 28 oz can of Crushed Tomatoes
14 oz water

4 Tbsp red chili powder
1 Tbsp ground cumin
1 tsp ground chipotle powder
1 tsp thyme
1/2 tsp thyme

** shredded cheese to top

Directions:
In a dutch oven or large pot, heat the oil. Add the garlic, onions, and green and hot peppers, sweat them, being careful not to brown/burn the garlic, when the peppers get soft, add the mushrooms. Add the ground beef once the veggies are all soft. Add seasoning and stir until the ground beef is browned (skim off excess fat, if needed). Add both types of beans, tomatoes and water, let simmer for 20 minutes. Flavour to taste with salt and pepper. Serve with shredded cheese on top.