Monday, October 15, 2012

Wild Mushroom Soup

"A proper wild mushroom soup should live up to its name: a wolf in soup's clothing. The trick is to use a mixture of different fungi to layer the flavours." So says Niki Segnit in The Flavour Thesaurus, an intriguing book I received for Christmas from my brother. This mushroom soup uses both fresh and dried mushrooms, and the more varieties the better. Its wildness is highlighted by a smooth backdrop of sherry and cream. I served it as the first course of Canadian Thanksgiving dinner this year.

Wednesday, October 10, 2012

Mushroom, Broccoli, and Chicken Risotto

I don't eat a lot of carbs anymore, so when I do, I make sure they are the tastiest I can create. Hence we had creamy, satisfying risotto for dinner recently. I find cooking risotto helps me relax and puts me in a more patient frame of mind.

Risotto calms me down because I am tied to the spatula, stirring gently for about twenty minutes. While my arm slowly circles, I am imagining the first warm, toothsome bite. I know the rice will be soft on the outside with a little resistance inside. The first forkful of rice will be sticky with parmesan cheese and punctuated by vegetables. There will be a few grindings of fresh black pepper on top.

Saturday, October 6, 2012

How to Cook Perfect Swordfish

It's time to try something new: swordfish. With the help of this fish substitution chart (below), it's easy. Swordfish is a large fish that lives in the warm parts of the Pacific and Atlantic oceans. It has firm, meaty flesh and is easy to cook as a steak or threaded onto skewers and barbecued.

Swordfish can be cooked according to any recipe that calls for tuna or shark and many that are for salmon. The table below shows many types of fish categorised according to texture and flavour. Fish with the same texture and flavour can be substituted for each other.

Wednesday, October 3, 2012

Carrot Salad with Spiced Bacon Topping

Here's the easy kind of food I like to make and eat. This is just some chopped vegetables and a bacon topping. But it tastes special because the bacon is fried with garlic and a few aromatic spices in butter.

Carrots and courgettes (zucchini) are such simple and cheap vegetables, but I really love finding ways to make them seem new again. I chopped them into tiny pieces in my food processor, and made this little bacon topping to go with them. There's just enough butter to coat the vegetables very lightly; you may like a bit more butter or olive oil. I ate the whole lot for lunch one afternoon.


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