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Posts Tagged ‘tangy’

Inspired by the changing autumn colours, the crisp morning bike rides through the streets of Ottawa, and the bountiful harvest, I sometimes feel like I cannot satisfy my desire to cook at this time of year. There are so many things I’d like to make!

This soup is inspired from rebar, a fantastic cookbook Catherine has already talked about. What I love about this soup is the tangy, rich and spicy flavour, in the form of a light soup. It is simply delicious!IMG_20151004_200842

Ingredients – 6 servings

-1 1/2 lb tomatillos, de-husked and washed
-1 hot chili of your taste (jalapeno or other), diced. You can remove or keep the seeds depending on how spicy you want it
-1 Tbsp olive oil
-4 garlic cloves, minced, and divided in 1/4 and 3/4
-1/2 tsp salt and pepper

-6 cups vegetable stock, kept hot while preparing the rest
-2 Tbsp olive oil
-1 onion, diced
-1 red pepper, diced
-1 tsp ground coriander
-1 tsp salt
-2 cups corn kernels
-1 small zucchini, chopped
-1/4 cup minced fresh cilantro plus more for garnish
-1/2 lime, juiced

Directions

Preheat oven to 425. Cut the tomatillos in half and place in a bowl with the olive oil, the chili and 1/4 of the garlic. Toss with salt and pepper and then place in a large enough baking dish that they can all be roasted without being piled up. Roast in the oven for 35-40 minutes until they are browned and roasted. Cut in quarters and set aside.

In a saucepan, bring the stock to a simmer, with the corn kernels.

In a large soup pot with a lid, heat the olive oil. Sauté the onion until it softens. Add the red pepper, the garlic, coriander, salt, and sauté for a further 3 minutes before adding the zucchini. Once the zucchini is in add the minced cilantro and stir, until the veggies are soft and the garlic is fragrant. Add the stock and lime juice and bring to a boil. Simmer the mixture for 30 minutes, then add the roasted tomatillo mixture. Taste and adjust seasoning with salt and pepper. Simmer for another 15 minutes. Add cilantro leaves for garnish. This is a delicious tangy soup you can have as a full meal with fresh corn bread or as a first course in a bold autumn feast!

-Sitelle

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With the school year behind us, Catherine and I are both setting out on our summer holidays. Catherine is off traveling (her turn) in South America, and I am discovering what Ottawa has to offer during the summer months, as it will be my first summer in the capital! One of the highlights so far has been receiving my first CSA (Community-Supported Agriculture) box last week!  It included a wonderful medley of winter and spring veggies, pasture-raised meat, beautiful and flavourful eggs, and a hearty loaf of home-baked bread which I devoured with some friends on our way to a hike in the Adirondaks for the weekend. Needless to say, I am excited to dedicate some time to some new and hopefully inspiring recipes this summer, with the inspiration provided by my good food box, and the relative calm of the summer compared to the last few.

Today, as I begin some work from home, I took a break on the patio and read the LCBO’s Early Summer magazine in search of some new ideas. I came across the Crunchy Tangled Vegetable Salad, and immediately was inspired. While I have not made their recipe, it gave me a guide and I made a meal with what I had. The salad I made is refreshing, crunchy, filling and tangy; and it was accompanied by a fresh soft-boiled egg which provided just the right balance.

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Ingredients – 4 portions

Dressing
1/2 lemon (juice)
3 tbsp canola oil
1 tbsp soy sauce
1/2 tsp hot sauce (I used my favourite – Marie Sharp’s, from Belize!)
1/2 tsp brown sugar
1 garlic scape, finely minced (or just one clove of garlic if you don’t have access to scapes, which are the young shoots of garlic)
dash of black pepper

Salad
2 small beets, peeled and sliced with a veggie peeler into rounds
1/4 cabbage, finely chopped
1 large carrot, finely sliced (you can use a spiral veggie slicer for the carrots and beets if you have one)
4 handfuls of spring greens
1 tbsp minced mint
1/2 tbsp minced celery shoots or parsley

Directions

Combine the dressing ingredients in a jar and let stand while preparing the vegetables.

Finely slice the vegetables and herbs as directed in the ingredient list and combine into a salad bowl or arrange on plates. Drizzle with dressing, and serve with a soft-boiled or hard-boiled egg if you desire!

 

 

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Farmer’s markets are one of my favourite places to visit. I enjoy how markets allow me to meet the people who grow the greens, raise the laying hens that produce eggs, and who produce anything else that catches my eye.

There’s another important reason why I enjoy markets so much: I draw inspiration from everything I see, and I like to challenge myself to cook  vegetables or fruit I am less familiar with. This past weekend I attended the Sweetwater Music Festival in Owen Sound, and since I did not have any concerts to attend in the morning G. and I went to the farmer’s market to explore what local products were available.

At one of the vendors, a basket of tomatillos caught my eye, and I remembered a bunch of cilantro in my refrigerator in Ottawa.

Back home, I drew inspiration from the beautiful sunny weather, despite the cold, whipping up a tangy spicy green salsa for a lunch BBQ at my neighbour’s place. In the end, I was invited to play some board games another time, “as long as [I] make that salsa again!” I’ll leave it to you to try it, and see if it measures up to its reputation as an immediate “invite-granting” commodity!

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Ingredients – An appetizer for 8, as long as there are enough tortilla chips!

-1 lb Tomatillos, peeled and washed

-3 Shallots, peeled and quartered

-2/3 Cup fresh cilantro leaves

-Juice from 1 lime

-4 Dried red chilli peppers (or more or less to taste)

-Tiny pinch salt

-Tortilla chips

Directions

Preheat the broiler while you peel and wash the tomatillos and prepare the shallots. Line a cookie sheet with aluminum foil, and place 2/3 of the tomatillos and two of the shallots on the sheet. Make sure none are touching (they roast better that way). Broil for 7 minutes, then turn the vegetables and broil on the other side for another 6 minutes.

Meanwhile, chop the remaining raw tomatillos and shallot, and place in a food processor (or blender). Wash the cilantro and place in the food processor as well with the hot chillis and juice from half of the lime.

When the veggies are done roasting, place them in the food processor as well, then coarsely blend it all. Add a pinch or two of salt, and some additional lime (to taste).

Place in a bowl and serve with tortilla chips – or alternatively, serve on burgers hot off the grill!

-Sitelle

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