Beer, Butternut Squash and Apple Soup

Have you heard? The Honeycrisp Apple is “the” apple of 2010. That”s right, just like fashion in the streets of New York has its trends and hot designers – Ontario Apple Farmers have listened to their consumer”s demands for a sweet, yet crisp apple that also packs a tiny tart punch and will amazingly also hold up in cooking – and they have given us the lovely Honeycrisp. The world of apple cultivars and those that breed them can be a complicated one at times. I have been told it takes about three years from planting a tree to actually being able to harvest the precious fruit – so those apple farmers are constantly taking risks, and going out on a limb (look at me – a pun!) to wager on what kind of apple we finicky consumers may be demaning three years down the road. How stressful, especially if you consider that an apple grower usually is growing something else at the same time and that there is also the threat of weather and pests, and sigh – well, it”s amazing that we get these wonderful different varieties brought to market to try and taste. I picked up some Honeycrisp apples and decided to make this wonderful soup from Ontario Chef Lynn Ogryzylo cook book – Niagara Cooks. It was delicious and I think you may like to try it! Apple, Beer and Butternut Squash and Beer Soup (slight adaptation) 1 tablespoon Ontario Canola oil (try Persall”s found here.) 2 cups Ontario onions – chopped 1 clove Ontario garlic – minced 1 teaspoon dried thyme 4 cups peeled and diced Ontario butternut squash 3 cups of Ontario apples (I used Honeycrisp) 2 cups chicken broth (I used vegetable) 2 cups of Ontario craft beer – try St.Thomas Ironspike available at LCBO 1/2 cup table cream pinch fresh ground nutmeg salt and pepper apple slices for garnish Heat the canola oil in your big soup pot over medium heat. Throw in the onions, cook until soft, stir on garlic and thyme and cook for about a minute. Add squash, apples, broth and beer. Turn the heat up to high and bring to a boil, then reduce the heat to a simmer and cook at a simmer for about 15 minutes or until your sqaush is all soft. Remove from heat, use an immersion blender to puree the soup, add the cream and reheat. Season with the salt and pepper and the nutmeg. Garnish with an apple slice. Dig in with a big baguette and more beer!  Read More

Leeks!

photo: kelly hunt Congratulations if you are still hanging in there and attempting to source out (and chow down on) locally grown food. It is now mid-January which can only mean that fresh food has become a bit sparse – but do not despair locavore, I assure you that great, affordable and fresh local food can still be found. Leeks are a great friend to a locavore through the winter months because they actually continue to grow in the ground – yes, right under the snow and throughout the winter! Therefore, they can still be harvested when needed through these cold winter months. Leeks are a huge favourite of mine. They have this great, almost sweet onion taste and they are stellar in soup. Leeks are from the Allium family, which makes them brother with garlic and sister with onion, or the other way around if you prefer. Any member of the Allium family is a flavour friend of mine :,,). Go Leeks GO! Here is a basic Leek and Potatoe Soup that is super easy and delish. Recipe Adapted from Alton Brown over at the Food Network. What you need: 1 big bunch of leeks (approximately 4 medium)3 tablespoons unsalted butterHeavy pinch kosher salt 3 small, potatoes, peeled and diced4 cups of veggie broth1 cup heavy cream1 cup buttermilk1/2 teaspoon white pepper Directions Get rid of the dirty green parts at the tops of the leeks, compost them. Chop the remaining light green and white parts of the leeks into small pieces. Fill the sink with water and wash the leeks well, because of the way that leeks grow, sometimes dirt gets trapped in the layers – and you don”t want gritty soup! In a large saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, don”t burn the leeks! Add your taters and the veggie broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes. Take off heat heat and puree the mixture with an immersion blender. Stir in the heavy cream, buttermilk, and white pepper. Taste and add more salt and pepper if needed.  Read More

You Picked A Fine Time to Leave Me Lucille…

Sometimes you just can”t get a good picture, and it”s just not fair. Recently, I have discovered that this mostly happens with soup. Last week I made this wicked tasting, mind blowing and amazing pumpkin soup and I wanted to share it”s loveliness with you, but my friends, it was just not to be. I have sadly discovered that pumpkin soup is indeed shy to the food obsessed paparazzi, and for good reason.. it just does not photograph well (at all!). Do not let the lack of pumpkin soup picture stop you from making this soup. It”s so good, I have decided to name it the Lovely Lucille Roasted Pumpkin Soup, reason being for those of you who may not know – Lucille Ball was very shy and was a lovely orange colour herself.. and like this soup.. she had spice! recipe adapted from: Lynn Crawford”s Roasted Pumpkin Soup from The Food Network Lovely Lucille Roasted Pumpkin Soup 4 cups cubed pumpkin (I used my heirloom Cinderella style pumpkin from All Hallows Eve) 2 tbsp olive oil 2 tbsp butter 1 onion diced 3 large cloves of garlic – more if you like 1 tbsp of cumin 1 tbsp of mustard seed 1 tbsp of red pepper flakes 1 tsp cinnamon 4 cups of veggie stock 1/4 cup honey salt and pepper 1/2 cup thick REAL yogurt (non of that low fat, watered down crap) NOTE: I cut my pumpkin into cubes and popped it into the oven the night before, 350 degrees for like 20 to 25 minutes ought to soften it up. Then I refrigerated it until I was ready to make the soup. In a large pot add the olive oil butter and onions. Cook off for about 2 minutes add the spices and garlic and cook for a few more minutes. Add the pumpkin and veggie stock, bring to a boil. Simmer the soup for 30 minutes then blend well. It should be all mooshy and broken down now. Stir in the honey add salt and pepper to taste. Pour soup into a bowl and top with nice thick yogurt and don”t try and take its picture! Also,don”t skip the yogurt,its spicy “as all Lucille get out” and you”ll need the nice cold yogurty goodness to chill out your buds.  Read More