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Today is Victoria Day of the long weekend, which happens to be very important for Canadians because it is the May Two-Four Weekend: Queen Victoria’s birthday, cottage opening, garden planting, and the first outdoor BBQs and patios!! It is also the weekend that JT and I tied the knot! Yes indeed, we hitched up on the holiday Monday of a long weekend. Now, now, don’t get your knickers in a knot, the wedding ceremony started at 3pm on the holiday Monday, so people realistically could still get up to the cottage, open and get back in time for the wedding. Not everyone was happy about our decision, but it wasn’t really our fault, you see it was our first time and we had no idea how far in advance you had to book your venue for the reception (we found one venue that was taking bookings 3 years from the date), so when we found one available on the holiday Monday only 5 months after we got engaged, we went for it.

The weeks leading up to our wedding were lovely; gorgeous, warm, spring weather, three beautiful bridal showers, and the shear excitement every time a parcel arrived at the door! I had everything planned out, it would be a glorious day and everything would be perfect. I should have known things don’t always go as planned.

The night before the wedding, I tried on my dress and Mom and I decided we really didn’t love the neckline, it was far too high; fortunately, the dress was lace and I was able to trim away the bits we didn’t care for, using manicure scissors, and it worked out perfectly. I went to bed that night with my hair in rollers and I said a little prayer for my Dad who had passed in 1981 and crossed my fingers and toes that it would be a beautiful, sunny, spring day.

I awoke Monday, May 19 to a cold, dark and dreary, rainy day. I honestly thought I would be devastated but I wasn’t, I was absolutely fine. Things would go on with slight modifications. No big deal. And because the rain persisted ALL DAY, people were not that upset about having to leave the cottage early (we had a lot of cottager guests). After the ceremony, we were going to take photos in my In-Laws’ garden but since we couldn’t, we moved it inside (they had a lovely mansion), everything was just fine. The strange thing about that day was that it rained constantly, without stopping ALL DAY with the exception of the few times I stepped outside — to get into the limo from my Mom’s home, to get out of the limo at the Church, and to and from my In-Law’s home and finally to and from our reception! It stopped EVERY SINGLE TIME! I didn’t use an umbrella and I did not get wet! Thanks, Dad! We had a typical dinner for a wedding of that time (caesar salad, roast beef, Yorkshire puddings, and steamed veg) but considering the cool day, we sure could have used some soup and this soup would have been perfect. (click on the photo below for a short slide show). Please forgive me, the eighties were unforgiving style-wise!

To celebrate our 31st wedding anniversary (I was a child bride ;-)), we took a little road trip to Stratford, Ontario to see Guys and Dolls and stay overnight. Stratford is aptly named for the city in England and its primary mandate is to present Shakespearean plays but also includes a variety of Greek tragedies and Broadway-style musicals (wiki) to broaden its reach. It was a great weekend, although the weather went from 30° C (86° F) to 10° C (50° F) with high cold winds, we enjoyed walking around this pedestrian-friendly town with an excellent food scene. Here is a little slideshow of our trip.

As I mentioned, the weather turned on the morning of our trip (and our actual wedding day) and we were basically back in November! I had a huge soup craving and this one would have certainly hit the spot. I have made these grilled cheese croutons, again and again, they are excellent in a caesar salad too (use Parmesan instead of cheddar)!

Creamed Broccoli Pesto Soup with Grilled Cheese Croutons

A KitchenInspirations Original Recipe

Makes 1 L or 4 cups soup

Ingredients:

  • Extra Virgin Olive Oil
  • 100 g (1 medium size) sweet onions, chopped
  • 300 g (2 stems) broccoli, including the stems, chopped
  • 20 g (3-4 cloves) garlic, roughly chopped
  • 45 ML (3 tbsp) basil pesto (I used this recipe but used ground almonds instead of pine nuts)
  • vegetable or chicken stock

Directions:

  1. Using a splash of olive oil, caramelize the onions, about 15 minutes.
  2. Add the broccoli and garlic and cover with stock and cook until softened (about 30 minutes).
  3. Add the basil pesto and cook for an additional minute.
  4. Using an immersion blender, blend soup until very smooth, adding more stock to achieve desired thickness (I did not need to). Press through a fine sieve.
  5. Serve with Grilled Cheese croutons (recipe below).

These are crisp, cheesy croutons.

Grilled Cheese Croutons

Ingredients:

  • 1 slice of seeded bread (we like this one)
  • 30 mL (2 tbsp) Mycryo
  • 50 g (1/2 cup) shredded sharp cheddar cheese

Directions:

  1. Preheat the oven to 350° F (177° C).
  2. Cut the bread into bite-sized cubes and coat with the Mycryo. Bake, stirring often until bread has become dried croutons. Toss with the shredded cheddar and return to the oven and bake until cheese melts and caramelizes.
  3. To serve the soup, ladel soup into warm bowls and toss the grilled cheese croutons on top and serve piping hot.

If you love crispy cheese, you will love these croutons.

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PeaKaffirLime_First

A few months ago, one of my Chef FB peeps posted about a product she received called Mycryo®. I was intrigued, I had never heard of such a product so off I went to research it. The product is powdered cocoa butter and their website touts that it seals in flavour with fewer calories than pan firing in oil! How exciting is that?! I immediately thought of a few applications that release fluids quickly making it difficult to sear: Scallops, mushrooms, potatoes, and the list goes on! I HAD to HAVE it! So off I went to their website to see where I might purchase this unique product, and to my delight, there were quite a few stores. I made the mistake of not calling ahead to see if they had it in stock and I shuffled off to several stores (sigh, you know how I hate going to specialty grocery stores!) to track it down but was sadly disappointed, although I did make some other purchases so my trips were not entirely useless. I returned home, with a sunken heart and proceeded to call and email around but, I was not able to find it. What to do? My desire for this product had not waned, so I tweeted the Canadian company and they immediately responded and the next thing I knew, they sent me a full-size sample! Isn’t that lovely?

Mycryo

I’ve been using Mycryo® in my everyday cooking (I even transferred some to a small bottle to take to the cottage), although I haven’t had a blog worthy recipe before this one, it works just as they claim. I’ve tried Mycryo® with mushrooms, scallops, shrimp, pork shoulder (for pulled pork) and pork tenderloin (roast), oven roasted potatoes and sweet potatoes. It doesn’t splatter as much as oil does and that makes me happy because I don’t need to clean up a mess! Although, I must tell you that I haven’t had as much success with potatoes or sweet potatoes, but that may be due to the fact that I only have a small convection oven at the cottage, where I tried it. This recipe, however, works out perfectly with this unique product, the shrimp did not release any liquid, making a wonderfully crisp coating, just like deep frying but without the excessive calories.

PeaKaffirLime3

That shrimp is either enormous or that’s a very small bowl 😉!

Chilled Pea Soup with Kaffir Lime Coconut Milk garnished with Toasted Coconut Shrimp

A KitchenInspirations Original Recipe

Makes 1.25 L (5.5 cups)

Ingredients:

  • 25 g coconut milk powder (around 4 heaping tbsp)
  • 1 cup milk (I used 2%)
  • 1 cup water
  • 750 g frozen peas (about 1 lb)
  • 10 g dried Kaffir Lime Leaves (a good handful, use less if fresh)
  • 1 tbsp chopped cilantro
  • 10 g grated frozen ginger (about 1 tsp)
  • 2 cups vegetable stock or water
  • 2 tbsp lime juice
  • pinch of sea salt

Directions:

  1. Combine coconut milk powder with milk and water and blend with an immersion blender until well blended.
  2. Add the defrosted peas, dried kaffir lime leaves, cilantro, ginger and 2 cups vegetable stock (or water) to the coconut milk. Blend with an immersion blender until smooth. Strain through a fine sieve and add the lime juice, blend again briefly (see notes below).
PeaKaffirLime2

The soup tastes like summer!

Serving Suggestion, per person:

Ingredients, per person:

  • 1 large shrimp, entirely peeled (I hate to have to fish the shrimp out with my fingers to pull off the tail)
  • 1/2 tbsp AP unbleached flour
  • 1/2 tbsp egg white with a pinch of sugar or honey, whisked
  • 1 tbsp toasted coconut
  • 1/2 tsp Mycryo®*

Directions:

  1. To toast the coconut, Toss with 1/2 tsp Mycryo® and toast lightly in a small frying pan set aside to cool,.
  2. Dredge the shrimp in the flour and coat well. Next coat the shrimp with the egg white mixture. Then back into the flour and dip back into the egg white mixture (see notes). Then lastly,  coat the shrimp well with the toasted coconut, set aside. Continue until you have all of the shrimp prepared.
  3. Preheat the oven to 190° C (375° F). Lay shrimp on their sides onto a baking sheet. Gently sprinkle Mycryo® on side one, then flip the shrimp and sprinkle on side two. Bake for 3-5 minutes or until entirely opaque.
  4. Pour the chilled soup into a soup bowl, gently add the shrimp so that it remains visible (I may have propped said shrimp on an inverted bowl in the soup, food styling trick for photography ONLY!). Serve immediately.

Notes:

  • Obviously, to be vegetarian and vegan, omit the shrimp!
  • Substitute 1 cup coconut milk plus 1 cup water for the coconut milk powder and milk. To reduce calories, reduce the proportion of coconut milk to 1/2 cup plus 1 1/2 cup milk and 1 cup water.
  • To get more out of your soup, blend the remaining pulp from the sieve a few times adding only a little water or vegetable stock, press through a fine sieve each time and add to the main soup. I usually do this 2 or 3 times and the pulp is reduced about 1/2 to 1/4 each time!
  • Pulp broth: do yourself a favour and boil some water (I did about 500 mL or 2 cups) and pour it over the pulp, allow to sit until cooled and then strain it through a fine sieve (like a metal coffee filter) and reserve the liquid for your next soup. It packs a bunch of flavour and now you have stock from something that would have been compost! Compost the remaining pulp.
  • Refrain from adding additional sweetness to the soup until you have tasted the final product, I feel the peas should be sweet enough.
  • Other garnish options are:
    • Whipped coconut milk with toasted coconut.
    • 1 or 2 grilled shrimp per serving (just dust the dry shrimp in Mycryo® on both sides and put on a hot grill)
    • Toast some coconut and chiffonade some mint, dress each bowl.
    • a dollop of crème fraîche with some toasted coconut.

Disclosure:

Eva Taylor/Kitcheninspirations received 550 g container of Mycryo® by Mycryo® Canada free of charge; this recipe was developed by Eva Taylor for Kitcheninspirations, and the opinions expressed in this post are that of Eva Taylor/Kitcheninspirations.

nutrition

Nutritional facts based on 250 mL soup with 1 shrimp, approximately 26 g.

WWnutrition

WW tables based on 250 mL soup with 1 shrimp, approximately 26 g.

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CHilledAppleSoup_First

Recently, I assisted on a motion shoot (defined as a video/film shoot) on location at someone’s very lovely home. These shoots can be challenging particularly when the kitchen is part of the set that they are shooting. In the past, I’ve had to prepare everything in advance and simply plate on location (on the floor, no less) but this was a much bigger production and we were provided a specially designed portable, professional kitchen! This portable kitchen was such a luxury because we were off on our own (no one bugging us) with 2 ovens, 1 upright freezer, 2 refrigerators a bakers rack and lots of counter space! And best of all, we had Air Conditioning because with two full-sized ovens running at 218° C (425° F), it can get pretty toasty inside!

This is an example of a prep area that is less than perfect!

This is an example of a prep area that is less than perfect because the kitchen was part of the set!

The story of this professional kitchen is rather interesting. The creator noticed that Food Stylists were usually provided less than satisfactory circumstances even though the food they were preparing was the hero of the shoot, so this guy took it upon himself to purchase a cube truck and convert it to a professional kitchen, he has two now and is as busy as ever! To be honest, we cannot thank him enough, it is such a luxury (compared to prepping on portable burners in the garage or on the lawn!)

These shoots take many people to run smoothly, there are the usual suspects: director, camera people, prop stylists, food stylist and all the support staff! It’s a pretty amazing thing to be a part of. We even had our own on-site caterers (called Craft Truck) who provided delicious food throughout the day; for example, shortly after 7am, there was a BLT sandwich, then a granola berry parfait, then smoked salmon on toast smeared with cream cheese and capers (that one, I couldn’t resist, the rest of the snacks, I passed on), followed by a hot lunch of grilled salmon, grilled whole chicken legs, pork tenderloin, several salads, steamed veg, potatoes, rice and beans and a variety of desserts, then around 5pm, snack sandwiches were passed around. We were definitely well fed! Coffee, juice and water were available all day long.

KitchenTruck

This is the exterior of our mobile professional kitchen. Fortunately, we were parked at the end of the driveway so we only had a short run to the set.


KitchenTruck_2


Our portable kitchen is ready for action. Sebastion was setting up the kitchen, complete with stand alone freezer, 2 glass door refrigerators, 2 full-sized ovens, 2 sinks, a bakers’ rack and A/C!


KitchenTruck_3

There were 3 food stylists for this shoot (one lead and two assistants). We were non-stop from 7am until after 5 all day!

The food on site was plentiful and we were never hungry or in need but this chilled soup would have been a lovely addition considering how sweltering hot it was that day. Let’s just say I had a lovely glow on all day, if you know what I mean!!!

This is a refreshing, chilled soup served on a hot, muggy day in the city and it’s very easy to prepare.

Chilled Apple, Cucumber and Coconut Soup

A KitchenInspirations Original Recipe

Makes 600 mL Soup

Ingredients:

  • 1 medium shallot (about 30 g), finely chopped
  • 1 Granny Smith apple (about 175 g), cubed (reserve 1/4 for garnish, as pictured)
  • 2 stalks celery (about 60 g), roughly chopped
  • 1 tsp canola oil
  • 1 cup vegetable stock (I used pea broth*)
  • 1/3 English cucumber (about 65 g), roughly chopped.
  • 2 tbsp coconut milk powder (or to taste)
  • 1/4 tsp cinnamon

Directions:

  1. Sauté chopped shallots until translucent. Add celery, apple and vegetable stock, cook until softened (about 10 minutes), . Remove from heat and add the cucumber.
  2. Using an immersion blender, blend several minutes until smooth.
  3. Chill for several hours or make a day or two in advance.
  4. Serve cold and garnish with very thinly sliced apples. For other garnishes, please see notes.
Apple Soup

A tasty and refreshing soup that is only lightly sweetened with apple flavour.

Notes:

  • The pea broth was the result of the liquid used to blanch freshly shelled peas and then I cooked the shells again, then strained the broth through a fine sieve.
  • I chose not to strain this soup through a fine sieve because after I blended it for several minutes, I didn’t mind the final texture (some apple skin and cucumber skin, you can see how minute they are in the photos).
  • The cucumber adds a piquant note, omit if you are adverse to such flavours.
  • The apple flavour is very subtle but adds a lovely sweetness and tartness to the soup. I did not add sugar, but if you like a sweeter soup, consider using a sweet apple (like Gala) or adding coconut sugar in addition to the coconut milk powder.
  • Consider garnishing with some crispy cooked bacon.
  • This soup would be elevated if you garnished it with one large scallop caramelised in butter and drizzle with the scallop butter.

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Gazpacho_First

Recently, my long-time blogger friend Liz, of That Skinny Chick Can Bake posted a delightful Gazpacho recipe which made me immediately crave this summer sensation! Liz’s recipe took her back to her childhood when her dear Mom recreated the recipe on a summer car vacation to Aspen after having it at a favourite restaurant. My recipe isn’t quite as romantic, in fact, it has no history nor does it conjure up childhood memories because cold soup in a Hungarian household is Sour Cherry Soup, a delicious soup made from European Sour Cherries in a lightly sweetened syrup, yogurt and cinnamon — it is delicious but it does not come anywhere near the complex flavours a Gazpacho has. Each vegetable contributes a certain aspect and my proportions are intentional. Some gazpachos are onion heavy so I used a very small French shallot, and I didn’t use garlic this time, I wanted a mellow flavoured soup with depth. Liz chose tomato juice or V-8 which adds a lot of flavour, I went with plain ordinary vine-rippened tomatoes and water — you could use a veg stock instead. I like a smooth soup so I press it through a fine sieve several times, I find the tomato seeds and the red pepper skin adds a little too much texture, and I do blend for several minutes a few times to get as much out of the pulp as possible. I loved Liz’s crouton garnish, because it adds such texture and interest but we’re going light this week and omitted it. Thank you Liz, your inspiration was perfect timing as we’ve been having 35° C (95° F) with high humidity.

To see more chilled soups that I created in the past, please click below:

Gazpacho

A full flavoured soup, perfect for hot and muggy summer days.

Gazpacho

A KitchenInspirations Original Recipe

Makes 1.5 L strained soup (about 4 servings)

Ingredients:

  • 300 g Red Pepper (Capsicum)
  • 125 g celery
  • 140 g zucchini
  • 100 g radish
  • 120 g cucumber
  • 15 g shallot
  • 25 g avocado
  • 430 g vine ripened tomatoes
  • 500 mL water
  • 1 tsp salt
  • mint
  • basil
  • parsley

Corn Salsa

  • 40 g sweet corn
  • 40 g cucumber, finely cubed
  • 40 g celery, finely cubed
  • 5 g cilantro, chiffonade
  • zest of one fresh lime
  • splash of lime juice
  • sea salt

Directions:

  1. Chop everything roughly and add to a large 4 L bowl. Blend with a stick blender (immersion blender) until smooth.
  2. Press through a fine sieve and blend the remaining pulp with about 500 mL of the strained soup, press through a fine sieve again. I usually repeat twice to get the most out of the pulp. Discard pulp (or compost) and refrigerate strained soup for a couple of hours.
  3. Combine sweet corn, cucumber, cilantro, lime juice and salt, stir well. Top each bowl with 1 tbsp of the salsa just prior to serving.

Note:

  • I used about 2 large mint leaves, 20 basil leaves and 4 parsley sprigs.
  • Avocado would be an excellent addition to the salsa garnish.

GazpachoWW

Based on 4 servings without the garnish.

GazpachoCalories

Based on 4 servings without the garnish.

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GreenPea&BasilSoup_First

In my line of work, sometimes I acquire excess food from time to time — it’s just stuff that’s left over. The protocol is to offer it first to the client, then the photography staff, art director and lastly the food stylist (me). Recently, we were shooting a video ad for a popular small appliance on location in someone’s home, I had to shop and prepare about 12 recipes in advance and arrive only to do last minute plating and garnishes. It’s not the best situation for food because the food can look wilted and old very quickly, but it had to be done, so I persevered and it was done. It was an extremely professional group and the video team was equally as lovely (everyone came over to hug me after the job was done). Because the location was a private house, we had to vacate very quickly, packing up in warp speed — no time to wash anything, everything was put into bags to be washed at home. The leftover food was repackaged and everyone helped and carry everything to my car. Many of the items (everything on set) was garbage because we didn’t have proper refrigeration (like chicken wings and drumsticks that sat out at room temperature for about 4 hours) but some of the vegetables were entirely usable, including the ingredients in this recipe. The bag of frozen petite pois (small peas) had defrosted but were still very cold so they were fine and the basil was in tip top shape and so this soup was born. Peas and basil are a lovely combination and I urge you to give it a try, it really is so refreshing and moreish plus it is an absolutely gorgeous colour. You can serve this simple soup hot or cold, we had it hot for dinner with a nice dollop of goats cheese melting into the soup. Bon Appetite!

Green Pea and Basil Soup, chaud ou froid

Makes about 1 L of soup

Ingredients:

  • 750 g bag frozen petite pois (sweet peas), defrosted
  • 500 mL vegetable stock (preferably homemade like this easy, economical recipe)
  • 10-20 large basil leaves, to taste
  • 4 basil leaves, chiffonade
  • Sea salt, to taste

Directions:

  1. In a large glass container, combine the petite pois and vegetable stock with 10-20 basil leaves. Blend with an immersion blender until very smooth, taste and season accordingly.
  2. Press this liquid through a fine sieve (the pea skins are not a great texture in this soup). Serve hot or cold with a chiffonade of basil or a dollop of goats cheese.
GreenPea&BasilSoupNew

This simple yet versatile soup may be served hot or cold. Think about garnishing it with a caramelized scallop!

Notes:

  • This is a light soup, if you would like it to have more body, consider blending an avocado into it, starting with half and blend until smooth and taste for richness, blend in the second half if necessary.
  • If you are not fond of basil, try mint, it also pairs beautifully with sweet peas.
  • The beauty of this soup is its simplicity, no cooking, few ingredients.

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Cod_First
This is a recipe that we’ve been making since 2008 when it appeared in the LCBO’s Food & Drink, Early Summer Magazine. In fact, JT has often made it for my birthday! I’m not sure what initially drew me to this ingredient heavy recipe but I do know that I have absolutely loved it since day one! We often make it without the shrimp dumplings as an everyday dish, but I recently made it for a dinner party with dumplings so I thought I’d finally share it with you. Although it does look daunting, the steps are easy and the dish comes together beautifully with very little effort so you too can enjoy your dinner party. We haven’t made many changes, with the exception of a few minor ingredient modifications and doubling the broth, I just adore the flavour of the broth and always feel like it could have used just a bit more…so our version includes, just a bit more!
BroiledCodShrimpDumplings

Did anyone else notice that the recipe clearly states 3 shrimp dumplings per serving but this one only has two?

Broiled Sake-Marinated Cod with Shrimp Dumplings in Shiso Broth

Serves 4 generously

Original recipe by Lucy Waverman, LCBO Early Summer 2008

Ingredients for Cod and Sake Marinade:

  • 400 g Cod
  • ¼ cup (50 mL) sodium reduced soy sauce
  • 3 tbsp (45 mL) honey
  • 2 tbsp (25 mL) mirin
  • 2 tbsp (25 mL) sake
  • ¼ tsp (1 mL) grated peeled fresh ginger
  • ¼ tsp (1 mL) grated garlic

Directions for the Cod and Sake Marinade:

  1. Combine all of the ingredients for the marinade and whisk well. Lay cod in a single layer in a shallow, non-reactive pan and pour the marinade over, making sure the cod is covered it it, wrap container in plastic wrap and refrigerate. Allow to sit in the refrigerator for 4 hours or overnight, turning Cod occasionally.

Ingredients for the Shrimp Dumplings: 

  • 175 g shrimp, deveined and cut into pieces
  • 1 egg white, lightly beaten
  • ½ tsp (2 mL) grated fresh ginger
  • ½ tsp (2 mL) grated fresh garlic
  • 2 tsp (10 mL) honey
  • 2 tsp (10 mL) mirin
  • 2 tsp (10 mL) soy sauce
  • 1 tbsp (15 mL) toasted sesame oil
  • 1 egg yolk, lightly beaten
  • ¼ tsp (1 mL) water
  • 25-32 wonton wrappers or this recipe

Directions for the Shrimp Dumplings:

  1. Combine all of the ingredients but the egg yolk, water and wonton wrappers in the bowl of a small food processor and process until well puréed. Set aside. Lightly whisk the egg yolk and water together.
  2. Place one teaspoon of the shrimp mixture into the centre of a wonton wrapper, rub a bit of the egg yolk-water mixture on the edges and fold up the edges in a decorative pattern, squeezing out any air. Set finished dumplings on a piece of parchment on a cookie sheet and continue until you have used up all of the shrimp mixture (how many dumplings you get will depend on how much shrimp mixture).
  3. Freeze the dumplings until required, it only takes a minute longer to cook them from frozen and they are much easier to handle while frozen.

Ingredients for the Shiso Broth:

  • 4 cups (1 L) chicken stock or water
  • 4 tbsp (50 mL) sodium reduced soy sauce
  • 4 tsp (20 mL) mirin
  • 4 tsp (20 mL) rice vinegar
  • 1/2 tsp (2 mL) grated fresh garlic
  • 1/2 tsp (2 mL) grated fresh ginger
  • 1 tsp (4 mL) honey
  • 1 tsp (4 mL) toasted sesame oil
  • 1 oz (30 g) shiitake mushrooms, cleaned, stemmed and thinly sliced
  • 20 thin slices peeled carrot
  • ¼ cup (50 mL) julienne leek (white part only)
  • 1 cup (250 mL) baby spinach leaves
  • 1½ tsp (7 mL) white sesame seeds, toasted

Shiso Broth and Serving:

  1. Pre-heat the oven on High broil. Remove the Cod from the marinade and lay onto a parchment lined shallow sided baking tray. Broil for 8-10 minute or until an internal temperature of 168° F is reached.
  2. Meanwhile, bring a small pot of water to a boil and boil 12 shrimp dumplings for about 3 minutes or until they float to the top. Remove dumpling with a slotted spoon and set aside.
  3. Combine all of the Shiso Broth ingredients but the spinach and sesame seeds in a large pot and slowly bring to a boil (adding the marinating liquid as a punch of flavour). Cook until the carrots are soft and then reduce to a simmer, adding the spinach and the shrimp dumplings to wilt and warm through.
  4. Warm 4 shallow, rimmed soup bowls. Add about 1 cup of broth, including mushrooms, spinach and carrots and top with the broiled Cod serving with 3 dumplings per plate. Garnish with toasted sesame seeds.

Notes:

  • I always use sodium reduced Soy sauce.
  • I have replaced sugar with honey.
  • No need to purchase drinking Sake, a good quality cooking Sake will do the trick.
  • The LCBO recipe makes far too many dumplings so just freeze what you don’t use for next time.
  • The LCBO recipe for the dumplings contain scallops but they are ridiculously expensive so I have omitted them, either way is tasty.
  • In a pinch, you can buy ready-made shrimp dumplings although I have not done this.
  • Purchased wonton wrappers tend to be a bit too thick, so I recommend to roll them to a thinner diametre so they don’t taste too heavy.

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CompostBroth_first

Warning, night photos with very bad lighting!

Many years ago, a woman from Florida started commenting regularly on my blog. Of course, I began reciprocating on her blog (which was the point, I guess) and I discovered that the more blogs I commented on, the more comments my blog would garner. That can get old really fast. I nick-named the task ‘comment whoring’. These days, I only comment on a select few blogs, many of them I have actually met the author in person and have a non-blog relationship. It’s not that I don’t like lots of comments (it makes me feel very popular, unlike real life), but I’d rather have a few of real value than a bunch of “yum!”. I’d love to hear what you think. I like to leave value comments too, you may have noticed that they can be a bit wordy! 😉

That woman from Florida was a Military wife and she knew how to make a dollar stretch. One of her posts was about a vegetable stock made entirely from vegetable trimmings. At first, I thought it was strange (OK, and a bit gross) but a really good friend recently mentioned she does the same thing, so I decided to give it a try. I am proud to say that I am now totally a convert. The stocks are always richly flavoured and a beautiful colour due to the onion skins. Onion skin broth is supposed to be a natural blood pressure remedy, although I have no idea how much you need to have for it to work! I keep a ziplock bag in my freezer and not one Veggy trim goes in the bin, it all goes into the freezer bag and once I have filled the bag, I take out my broth pot and fill it with water and simmer with all the trimmings for 3 hours, give or take. At the end, I turn the gas off and allow it to cool off. I strain the liquid 2-3 times, having the final strain through a metal, fine coffee filter (not the paper kind, they bung up too quickly). The straining allows you to capture any bits of dirt and gunge that may have gotten in the stock. The stock is delicious on its own or used in recipes. No two broths are alike. I encourage you to give this a go, there are no rules other than washing your trimmings well or just buy organic (although, I’d still wash well). And as usual, I don’t salt until I use it because everything requires different seasonings.

 

CompostBroth

This pot was comprised of some leftover shoot veggies and lettuces.

 

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