Tag Archives | cauliflower

Green Asparagus Soup

Green Asparagus Soup

Did you know in traditional French cooking, if you see the word ‘princesse’ in the name of the dish, you can usually assume there will be asparagus in it? For example Princess Omelette (Omelette Princesse) is an asparagus omelette.

Green Asparagus Soup

I think it is because the asparagus tips look like small crowns. Regardless, I think they need to make a Disney movie about this, they could just call it Princess Movie (Filme Princesse). Imagine a bunch of little kids singing about asparagus, dressing up as asparagus for Halloween (or just everyday), and possibly asking for asparagus for dinner (‘Mommy, why does asparagus season have to be sooooo short?!’) I seriously think I’m onto something.

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Sauce Gribiche with Roasted Cauliflower Steaks

Gribiche Sauce

This sauce stole my heart many moons ago when my French chef had me squish hardboiled eggs through a fine mesh sieve. I was a little bit panicky inside, because I really should have been setting up for service, and brunoise-ing veg for a mystery sauce probably would have been something I would have taken care of earlier, given the option. We served it as a special amuse bouche that night for some phantom VIPs, underneath a piece of briefly seared tuna. It was f-ing great.

Gribiche Sauce

It wasn’t until later that week that I realized the reason I liked it so much was because it had all of the components of a fish & chips-style tartar sauce. The stuff you ask for extra of when your Dad takes you to the beach for a greasy lunch. I love it when classic flavours can span fine-dining, to the very most casual classics, and now to the healthy, nutrient-dense world of food.

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Warm Macadamia Nut Bagna Cauda (the best veggie sauce)

Vegan Bagna Cauda

A couple of weeks ago I had the pleasure of helping out an inspiring Montreal Chef with a dinner he put on as part of a tour for his cookbook. We made a bunch of really beautiful food that was creative, exciting and rustic all at the same time. It was the way that he served his veg that knocked my socks off though.

Vegan Bagna Cauda

Usually (often, anyway) vegetables are a bit of an afterthought in the fancy cooking world. When you try to order vegetarian in nicer restaurants, you often wind up with pasta or risotto and not a lot of actual vegetables (trying to order vegan can be even sadder). Things are changing though, and not only are awesome plant-based restaurants popping up everywhere, but non-plant-focused Chefs seem to be embracing actual vegetables in a way that you definitely wouldn’t have seen 7-10 years ago.

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Mushroom & Lentil Soup with Lemony Massaged Kale

Mushroom & Lentil Soup with Lemony Massaged Kale

You know it’s winter in Vancouver when you can’t find your raincoat or umbrella because they’re hanging in the shower, still not quite dry from the last time you used them. It’s the time of year that warm, hearty food is really appealing, the kind that lights a tiny furnace inside you. The kind that used to make you salivate as the smell drifted upstairs while you were (pretending to) do your homework. Enter this awesome soup.

Mushroom & Lentil Soup with Lemony Massaged Kale

My sister ordered a bowl of soup like this in a restaurant while I was visiting her in Amsterdam (PS –the Dutch do soup really well, I think it might be the antidote to their chilly, all-weather bike riding). It was simply called ‘lentil soup’ on the menu (at least the English version) but she gave me a taste and it was so rich and flavourful, but most interestingly, there was a nutty pop happening that totally worked. It came from toasted pine nuts –not as an expensive, toasty garnish, but stirred right into the soup.

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