A Great Little Halloween Soup For Your Little Monsters

This coming weekend is my favorite one of the entire year. Halloween is always a great weekend and the parties are usually amazing. There’s something magical about people dressing up and there’s definitely a special energy in the air on monster night.

What better way to celebrate the black and orange holiday than to use one of its main elements: pumpkin! Ok, butternut squash ain’t no traditional looking pumpkin, but it is a pumpkin! Its nice and musky taste will surely please your guests… and your kids! The texture of this soup is unbelievably smooth and rich; it’s really a pure pleasure to eat. Plus, with a hint of ginger, you’ll be protected against the flu, because it’s also flu season (in this house it is anyways!).

If you’ve got a pumpkin leftover on Monday night  (a real Halloween pumpkin, I mean!) and you don’t know what to do with it, switch the butternut squash for the pumpkin, it’ll be almost as good and you won’t lose your lovely pumpkin.

BUTTERNUT SQUASH SOUP

Makes about 8 servings

INGREDIENTS

1 tbsp olive oil

1 butternut squash cut in medium size cubes

1 onion, roughly chopped

3 garlic cloves, chopped

2 tsp fresh ginger, chopped

6 cups chicken broth

Salt & pepper

PREPARATION

In a large pot, heat the olive oil over medium heat. Add the onion and let them sweat for about 3 minutes. Add the butternut squash, garlic and ginger. Cook for about 2 more minutes. Cover with the chicken broth and add some pepper.

Bring to a simmer and cook over medium-low heat for about 30 minutes. Let cool.

Once it’s cooled, mix in a blender until you obtain a nice luscious texture. Taste and add some salt if needed. Serve hot.

Note: I didn’t have to add any salt to mine… so think about it twice if you’re going to!

You can add cream if you feel like it. Why not, it’ll be great! 

When There’s No Time To Cook, There’s Always Vichyssoise

My hands are full these days with a big renovation project. I know… I can be a little hyperactive sometimes. But it’s the way I like things… and with two babies on my hands, life is great but I sometimes miss the hectic lifestyle of having a fun job. So I’m creating my own jobs these days and renovating is one of them. Still, this means that my time is fully packed. I wake up, take care of the babies, run around for the renovation, and come back home to take care of the babies to finally go to sleep. There’s not much time left in there to cook… let alone eat! So I’m making really easy stuff these days, like grilled chicken or grilled fish. As long as I have the ingredient in my fridge, I’ll make it in the simplest way.

But I did take time to prepare a soup for the week. A cold one, much easier to eat when you’re in a rush! It’s a leek and potato soup called Vichyssoise. Amazingly tasty and easy to make, it’s great as an appetizer or as a portion of veggies, if your fridge is not packed with fresh veggies. I like to make my vichyssoise without dairy and then add milk or cream, depending on my mood. Make this one over the weekend and eat it all week long (or freeze it if you only want to eat a little bit at a time!).

Vichyssoise

Makes about 8 servings

INGREDIENTS

1 tbsp olive oil

1 onion, roughly chopped

3 leeks, white parts only, washed and chopped

1 potato, peeled and diced

6 cups chicken broth

 Salt & pepper

½ cup 15% cream (optional)

PREPARATION

In a large saucepan, heat the olive oil and the onion over medium heat. Add the leeks and cook for about 5 minutes or until the onions are translucent. Add the potatoes and cook for another 2-3 minutes. Add the chicken broth and bring to a boil. Let simmer for 30 minutes. Let cool.

In a blender, blend the leek soup. Strain through a ‘chinois’. Put in the fridge and serve cold.

Note: Add the cream to the mixture if you like. It’ll give a nice, smooth and creamy taste to your soup.

My Mom’s Gazpacho: Refreshing On A Hot Summer Day

I think there’s nothing better than summer vegetables when they’re at the peak of their game: juicy, colourful and absolutely tasty. Summer is a time to stock up on all the good vitamins winter drains out of our system. Even the ones who aren’t big fans of vegetables can be taken aback by the great tasting fruits of the earth. Gazpacho is a great example of what you can make out of great vegetables: a cold raw-vegetables soup (its origin is Andalucía).

The recipe I’m about to introduce has been in my family since I can remember. My mom has made it every single summer and it’s always been a great success. I’ve event introduced it in dinner parties at my place and everyone, each and every single time, has asked for the recipe… So I know that by reading this, a few people will be really, really happy (it’s my pleasure!).

The secret to the success of this recipe will probably shock a few… the secret is in the choice of tomatoes. Instead of using fresh tomatoes, you can use canned tomatoes! You’ve read me well… Canned! Unless you’re at the peak of tomato season and that you’re willing to double up the time of preparation of this recipe (you have to blanch your tomatoes), don’t bother. Simply buy the best canned tomatoes you can find and make this amazing summer soup. It’ll take you a big 5 to 7 minutes and you’re bound to be happy with the results!

Take care of this one, it’s one of our family’s best kept secret!

GAZPACHO

Makes about 6 servings

INGREDIENTS

1 slice of stale bread (optional)

½ cup water

½ cup olive oil

¼ cup red wine vinegar

1 big tomato can (28oz), cherry tomatoes is your best choice

1 small onion

¼ green pepper

½ English cucumber

1 garlic clove

Salt & pepper

Fresh basil

PREPARATION

In a small bowl, drench the bread in the water, olive oil and vinegar for a few hours (optional… I personally always skip this step because I can be a little lazy and am always in a hurry!).

In a blender, mix the liquid and bread mix, tomatoes, onion, green pepper, English cucumber, and garlic. Blend to your desired texture (I like to use slow speed for about 1 minute to give my soup a delicate chunky texture). Add salt and pepper to taste.

Chill in the refrigerator for a few hours. If you’ve made your gazpacho a little late and can’t wait to eat it, you can chill faster in the freezer.

Serve very chill and decorate with fresh basil leaves, small cucumber and green pepper dices.

Note: an even better gazpacho is made a day in advance. It give it time to take on a deeper flavouring.

Rainy Day Comfort Food: French Onion Soup

It’s a gray rainy day out here in Montreal and I feel like some comfort food. I know! You think I’m going to say French fries or pizza, but you’re wrong. Although the latter definitely fall in the comfort food category, I’m thinking of something else. As I’ve got time on my hands, a luxury these days, I’ve decided on preparing one of my favorites, a French onion soup. Onion soup is quite easy to make and, whenever necessary, I don’t hesitate on making a fast version of it. But nothing beats the real thing. A soup in which the onions are deeply golden brown and have cooked for so long their rich flavor takes all its meaning.

Like I said, onion soup is really easy to make. But if you’re going to tackle the following recipe, you’re going to need close to two hours to make it (although you could pull it off in an hour if you’re in a rush). Don’t worry though, most of the time you’ll be able to do other things at the same time. Onions don’t require too much attention! And the reward is definitely worth it. It’ll make your evening a great one, especially if you’re planning on watching the French version of the electoral debates tonight… not something I’m looking forward to!

FRENCH ONION SOUP

Makes 4 servings

INGREDIENTS

Soup

5 cups yellow onions, thinly sliced

3 tbsp unsalted butter

1 tbsp olive oil

1 tsp salt + more for seasoning

¼ tsp granulated sugar

3 tbsp all-purpose flour

6 cups beef broth

½ cup dry white wine or Vermouth

Black pepper

3 tbsp Cognac or Brandy (optional)

Gratiné

2 cups grated Suisse or Gruyère

1 tbsp butter

8 1-inch thick sour dough bread

PREPARATION

Preheat your oven at 450˚F.

In a large saucepan, melt the butter and olive oil together over moderately low heat. Add the onions, toss them, and cover the pot. Reduce the heat to low and let them steep for 15 minutes.

While you’re waiting, spread some butter on your bread slices and put them on a baking sheet in the oven for about 8 minutes or until they are crispy and golden. Set them aside while you continue to prepare your soup. Keep your oven heating.

Uncover the pot, raise the heat slightly and stir in ¼ tsp of salt and the sugar. Cook the onions, stirring frequently, for another 30 to 40 minutes until they turn a deep golden brown.

Once the onions are fully caramelized, sprinkle them with the flour and cook, while stirring, for another 3 minutes. Add the wine and the stock a little at a time, stirring between additions. Season to taste with salt and pepper, stir in the Cognac. Bring to a simmer and let simmer for another 15 to 30 minutes.

 

Arrange 4 ovenproof soup bowls on a baking sheet and divide the soup among them. Place the croutons on top of the soup (let them float!) and cover them with the grated cheese. You can add more cheese if you find you don’t have enough!

Bake the soups on the tray for about 15 minutes. Finish for a minute or two under the broiler if the cheese isn’t brown enough. Serve immediately on a plate as the bowls will be steaming hot.

Getting Closer To Summer: Cream of Carrot and Ginger Soup

Ah! The smell of summer; there’s nothing nicer after a long, arduous Quebec winter. Ok, so it doesn’t exactly smell like summer just yet… I can still see a whole lot of snow in my backyard. But still, with 5˚C outside, we can just about say that winter is over. Unless… One final snowstorm decides to hit us all on the head. But that won’t happen, right?

With summer just around the corner, I’m dreaming of fresh vegetables from the garden. Big juicy tomatoes, basil, fresh corn on the cob… Name it, I’ll dream of it. I think nothing tastes better than something grown in your own backyard (or bought at the local farm market... I don't grow my own food yet)!

The following dish is such a simple one to prepare, and such a teaser for what’s to come. And I'm not trying to invent anything! Make it as a starter to your dinner tonight. It’ll take you 20 minutes to make and you’ll get good vitamins out of it! Plus, if you’ve got a little leftover of a winter flu, ginger is a great cleanser for your system and will get you right back on your feet, ready for even warmer temperatures.

CREAM OF CARROT AND GINGER SOUP

Makes 6 servings

INGREDIENTS

2 tbsp olive oil

1 small onion, diced

6 carrots, ideally bio

½ fennel, diced

1 tbsp fresh ginger, thinly diced

1 garlic clove

4 cups chicken broth

Salt & pepper

½ cup 15% cream

PREPARATION

In a large saucepan, cook the onion in the olive oil over medium heat. Add the carrots, fennel, ginger and garlic. Cook for 2 minutes. Add the chicken broth. Cover and cook for about 20 minutes or until the carrots are soft. Let cool.

Transfer to a blender and purée until smooth. Add the cream. Season to taste with salt & pepper. Reheat over low heat just before serving.

Mushroom Cappuccino To Make Me Feel Better

After my now famous cake disaster, I needed to calm down. Make myself believe in my skills again… Because I still think I have a certain panache in the kitchen. So I went back to basics and simplicity, using an ingredient I simply never get tired of: mushrooms! And this recipe is so easy; I knew it was impossible for me to miss it.

This Mushroom Cappuccino doesn’t reinvent anything. It’s a mushroom soup, but it’s tasty and when presented with a sense of style it can be damn impressive. It’s a great introduction to a meal if you have guests coming over. Mushrooms can be expensive (if you buys the fancy ones) but they can also be really cheap. Simple white mushrooms, when cooked for a long time, become full of flavor and take up all the smokiness needed for tasty recipes. So don’t buy fancy mushrooms for this recipe. Even better, if you’ve got some mushrooms in your fridge and they’re starting to look a little faded, then this is the perfect camouflage for them!  

Do you think I succeeded with this recipe? I sure did! So I’m back on track. Although this was far from a baking experience, it still gave me that little extra confidence kick that I needed to start liking my kitchen again. And the next time that I bake, I just might get better results… If you keep on reading my posts, you might be in the front row… watching me succeed… or fail!!!

MUSHROOM CAPPUCCINO

Makes 6 servings

1 onion, finely chopped

4 branches celery, finely chopped

2 tbsp butter

500 g mushrooms, sliced

1 small potato, peeled and chopped

Salt and pepper

1 cup 35% cream

1 tbsp fresh or dried thyme

2 tbsp fresh Italian parsley

15 g dried porcini mushroom, finely chopped or grated (optional)

3 cups low sodium chicken broth

PREPARATION

Whip ½ cup of the cream and reserve in the fridge.

In a large saucepan, melt the onion, the celery and the garlic in the butter over medium heat.Add the mushrooms, bringing the heat up. Cook until all the juices have evaporated. Add the potato along with salt, pepper, thyme and parsley. Add the porcini mushrooms (keep a small piece on the side for decoration). Bring to a boil and cook for about 15 minutes, half covered.

Take of the heat a let cool for a few minutes. Add ½ cup of the cream to the soup and pass in the blender. Keep warm over low heat.

Serve in 4 nice bowls or cappuccino cups. Top with the whipped cream and finish by grating some porcini mushrooms on top. 

Note: You don’t need to add the porcini mushrooms to the soup but if you do, it will add a lot of flavor to your soup.

Heart-Warming Indian Cauliflower Soup

It’s winter here in Montreal and the cold has settled in. Winter is a strange phenomenon. We just never seem to get used to it. Every year the same story repeats itself and yet, we’re always taken aback when the first real cold day comes around. And yesterday was no exception with minus 20˚C, and a felt temperature of much colder. That’s when we decide to take out our recipe books and start making some heart-warming food.

Cauliflower is such a versatile vegetable. Although it’s not great tasting (and doesn’t smell good!) when it’s simply boiled, it can be so great when it’s well prepared and seasoned. Because it was so cold outside yesterday, I decided to warm my kitchen up. I cranked up some reggae music (try listening to an album called Universal Message with mixed artists, it’s just great!), took out my exotic stash of spices along with the big cauliflower I had in the fridge (it lay there as I didn’t know what to do with it). With some good ingredients on hand, I decided to make a nice tasty, healthy soup.

INDIAN CAULIFLOWER SOUP

Makes 8 portions

1 tbsp Ghee

1 Cauliflower cut in rough pieces

2 Small potatoes, diced

3 tbsp Water

2 Garlic cloves, minced

1 tbsp Fresh ginger, grated

2 tsp Turmeric

1 tsp Black mustard seeds

1 tsp Cumin seeds

1 tbsp Coriander seeds, slightly crushed

1 liter Vegetable broth

Salt & pepper

1/3 cup Plain yogurt

PREPARATION

In a large pan, over medium heat, melt the ghee. Add the cauliflower pieces, the potatoes and the water. Bring to a boil. With the cover on, lower the heat and cook for about 10 minutes.

Add the garlic and the ginger, Turmeric, mustard seeds, cumin and coriander. Cook for 3 minutes while mixing. Incorporate the vegetable broth. Add salt and pepper to taste. Bring to a boil, cover, and let simmer for another 20 minutes.

 

Take off the heat and let cool. Transfer to a blender and mix until you get a smooth purée. Put back in the pan and add the yogurt. Reheat over low heat if necessary and serve immediately.

Note: Ghee is clarified butter. Unless you want to prepare it yourself, you can buy it in specialized stores already prepared and it can be kept in the fridge for quite a long time for further use.