Category Archives: Recipes

Soup season


It’s #soupseason and I’ve been making at least one every week.
#hottips for delicious #soup
1-chop everything small enough so there is room for variety on the spoon.
2-season with salt and roast as much of the ingredients as you can. The more golden colours the better.
3-When adjusting for flavour towards the end, noticeĀ  if there is an equal balance of salt/sugar/acid. If not, great additions include: tablespoon of honey(sugar), tablespoon of miso paste(salt), a gloop of pickle juice(acid)

Roasted carrot, tossed with olive oil and lots of salt.

How I made this weeks soup

It all started a couple dinners ago. Lieneke gave me one of her chickens, so I simmered it low and slow in a coconut milk/stock/korma sauce. Pat brought home some chutneys and naan from one of the Indian food restaurants in town, and I served it with long grain basmati rice.

Leftover from this dinner was a lot of meat left on the carcass, and a ton of flavourful bits of vegetables and korma sauce still heavy in the pan.

The perfect beginnings of a soup.

In preparation for the task, I filled the rest of the pan with water, covered it, and put the whole roasting pan in the fridge.

Two days later, I dumped it all into a giant pot. Little bit by little bit I picked out the bones and set aside any meat. The bones all went on a cookie sheet, where I generously salted them, then put them under the broiler. I stirred them up once or twice, trying to get as much browning (sugar!) as possible. When the bones were done, I put them back into the soup pot, added a can of coconut milk, topped up the water level to maximum capacity, then simmered it for 5 hours.

Within that 5 hours, I assembled the ingredients I would need to finish the soup. I chopped small pieces of carrot, onion, and bell peppers, tossed in olive oil and salt, then roasted on cookie sheet in the oven to golden brown. I let the simmering stock cook through two ears of corn, then I let them cool before shaving off the kernels.

When it came time to put the soup together, I strained the broth into another soup pot, then began adding the finishing ingredients.
-leftover rice and korma sauce
-leftover tomato sauce
-leftover tomato paste
-pieces of salvaged meat (chopped smaller)
-corn kernels
-can of black beans
-roasted vegetables
-honey
-pickle juice


I let all of the flavours come together for half an hour longer before serving.


Tres magnifique


Gomae Recipe

Japanese gomae is a cold side dish of wilted spinach and a toasted sesame dressing.

The first time I made it I followed exactly the recipe from aheadofthyme.com and tried it out on Lynelle , Jessica, and Patrick. It was alright, and I learned a couple key things about serving this dish: it takes an obscene amount of greens to get any substantial amount, and, don’t skip the step of toasting the seeds.

Today I thought I’d give it a second try, and WHOA success. It was so darn yum, my family immediately devoured every bite and I didn’t get a picture.

This time instead of a tiny side dish portion, I wanted to make an entree meal out of it. Right away I doubled the sauce ingredients. This time around I learned that you can achieve the same flavour and texture by blending it all together. For the greens I used up half our CSA box of greens for this week (which was komatsuna, pac choy, red/green tatsoi, leaf cabbage, etc etc) plus a whole bag of frozen organic spinach.

This made a heaping pile of nutrient dense greens in each bowl, over which I generously poured all of the sauce. Some canned salmon on the side from Oyster Bay was a tasty accompaniment (a gift from Larissa). Since gomae is supposed to be served cold, it’s a great make-ahead meal, ready to serve out of the fridge in a moments notice. I made this entire dinner at 3pm then served it at 5:30.

Here’s my version of the recipe.

Gomae Entree

Steam & cool 800g of greens.

Toast 8 tablespoons of sesame seed in a dry pan. Reserve 2 tablespoons for garnishing.

Dissolve 1/2 teaspoon of cornstarch in

8 tablespoons of water.

Add to a blender or processor:

The cornstarch and water.

The 6 tablespoons of toasted sesame.

4 tablespoons of tamari or soy sauce.

3 tablespoons of honey

Blend until smooth, then cool completely. Serve next to preserved fish or roasted vegetables. Pour sauce over cold steamed greens and garnish with remaining sesame seeds.

Crispy Maple Glazed Brussels

…or “How to get your kid to eat 25 tiny cabbages”

This is a pretty simple recipe, with one fallible quality: you need 2 pans. Overcrowding will retain too much moisture close to the sprouts, and water is the enemy of crispiness. So either do two batches or use two pans. Trust.