Soup of the Week: Peanut with Fufu and That Time I was Wrong

Back in the early days when Rob and I first started dating, Tuesdays (I think? It may have been Wednesdays) became a regular date night as he had a radio show those evenings and my house was just two blocks away from the station and it just made sense for him to come over instead…

Soup of the Week: Turkey and Matzoh Ball

This is my third year following (mostly) the Kosher for Passover diet with the mister and also the first in which I decided to take on matzoh ball soup. Y’all know I’m up for a challenge, especially if the challenge is of the foodie variety and extra-especially if that foodie challenge is of the soupy…

Soup of the Week: Vegan Blanquette

I have been wanting to experiment with making a vegan blanquette for a very long time, certainly since I made the salmon blanquette I posted about not too long ago. The thing is, when I experiment with veganizing classic dishes, I kinda like to have proper vegans around to test them out for me and…

Soup of the Week: Root Veg Minestrone

Please pardon the delayed soup of the week post. Truth is, Rob and I have been going through the grueling and disheartening process of trying to find a new place to live. April 1st is a crap move date in this town. Properties were getting snatched up before we could even get in to see them,…

Soup of the Week: Black Radish Velouté

I don’t know why, but last week I was overcome with a sudden and intense craving for black radish. No, I am not pregnant. This is just a thing that happens often when you’re the kind of person who spends a lot of time thinking about what they might like to put in their mouth…

Soup of the Week: Duck Faux Phở

This soup of the week post is WAY early because I couldn’t wait to share this project. It also isn’t so much a recipe as it is an adventure. I had tried my hand at making homemade phở stock once before. I can’t recall if I followed a recipe or not, but I do recall NOT…

Soup of the Week: Roasted Red Pepper & Squid

Squids can be tricksy devils as they want to either be flash fried at really high heat for, like, 2.2 seconds, or braised for a good long while. Anything in between results in fish-flavoured bubblegum. Here, on the ocean fruit bereft mainland, squids typically come to us frozen (which actually kind of cooks the squid), so…

Soup of the Week: Spicy Lentil

The day after election day, I was feeling seriously low and seriously in need of not only eating comfort food, but cooking it, too. This spicy lentil soup might be the most serious comfort food I can think of. Also, this is totally, deliciously veganizable simply by omitting the sausage. What you need: One cup…

Soup of the Week: Extra-Bougie Blanquette de Saumon

A good blanquette with its delicate layers of flavours and rich, velvety textures is reason enough to love a good blanquette, but one of my favourite things about this dish is its history. The blanquette comes from the time when French royalty graced the bourgeoisie with precious recipes from the royal kitchens so those rungs…

Soup of the Week: Pot Sticker Soup

Craving pot stickers, but don’t want to deal with the fiddliness of makin’ em and can’t be arsed to order in? Make this soup instead. See notes below about mushrooms and that wack-a-doo tea bag. This recipe makes six meal-sized servings. What you need: 1 lb pork loin, tenderized and cut into bite-sized pieces 2…