On Vacation

It seems like I just got back from Seattle and the IFBC 2010 and now I am rushing off to the airport again. It has been my rough goal to try to do one big vacation every other year. Two years ago it was Greece and the next place on my list was Italy. I certainly will miss all of the great local produce that is available right now while I am gone but Italy is calling my name. Italian cuisine was one of the first that I got into and it holds a special place with me. I am really looking forward to experiencing some of it from the source over the next few weeks!

The Canadian Thanksgiving is also coming up in two weeks (I will make it back just in time!) so I have added some Thanksgiving ideas to the sidebar.

Time to get going. I'll be back in two weeks!

Fried Green Tomato and Shrimp Remoulade Po Boy

Fried Green Tomato and Shrimp Remoulade Po Boy

After enjoying the fried green tomatoes with shrimp remoulade so much last week, I simply could not resist turning it into a po’ boy sandwich. (A po' boy is a sandwich from Louisiana that is served in a baguette.) I already knew that the crispy and tangy fried green tomato and succulently spicy shrimp and tasty remoulade sauce was a winner and wrapping it up in a fresh baguette with its chewy outside and soft, melt in your mouth inside, could only make things better! I think that I have found my new favourite po' boy; it's too bad it is so late in the season. I will be looking forward to making them again next year!

Fried Green Tomato and Shrimp Remoulade Po Boy

(makes 4 sandwiches)
Printable Recipe

Ingredients:
1 pound shrimp (shelled and deviened)
1 tablespoon oil
1 tablespoon creole seasoning
1 baguette (cut into 4 sandwich sized lengths and sliced in half)
1 cup lettuce (shredded)
6 slices fried green tomatoes (about 2 tomatoes worth)
1/4 cup remoulade sauce

Directions:
1. Toss the shrimp in the oil and creole seasoning to coat.
2. Saute in a pan until cooked, about 2-3 minutes per side.
3. Assemble the sandwiches and enjoy!

Similar Recipes:
Shrimp and Andouille Grits
Shrimp Po’ Boy
Fried Green Tomatoes with Shrimp Remoulade
Vietnamese Caramel Shrimp Banh Mi
Spicy Peanut Shrimp Sandwich with Thai Style Slaw
Pickled Green Tomato and Shrimp Remoulade Po Boy
Fried Green Tomato BLT with Shrimp Remoulade
Blackened Shrimp on Kale and Mashed Sweet Potatoes with Andouille Cream

Turkey and Zucchini Green Chili

Turkey and Zucchini Green Chili

With the weather starting to get cooler I have been thinking about soups and stews a lot more. Even with the cooler weather, the markets still have a lot of late summers produce and I figured that it was the perfect time to enjoy some of those vegetables in a warm and hearty stew. I remembered seeing some tomatillos the week before and I was immediately thinking about a salsa verde and a green chili. A green chili, or a chili verde, is a chili that uses tomatillos and green chilis such as poblano and jalapeno chilies instead of tomatoes and red chilies. I tend to associate turkey with fall and it had been a very long time since I had used any so it was the natural meat for the chili. With the base of the chili done, I packed in more vegetables in the form of some zucchini and corn and I bulked everything up with some white beans. Despite the fact that the salsa verde was already bringing a lot of flavour to the table, I could not resist adding even more with a heaping tablespoon of cumin along with some oregano. This ended up being one really tasty chili that was also nice and tasty and it really hit the spot on a cool day!

Turkey and Zucchini Green Chili

(makes 4+ servings)
Printable Recipe

Ingredients:
1 pound ground turkey
1 tablespoon oil
1 onion (diced)
4 cloves garlic (chopped)
1 tablespoon cumin (toasted and ground)
3 cups chicken stock
2 cups salsa verde
1 (19 ounce) can white beans (rinsed and drained)
1 teaspoon oregano
2 jalapeno peppers (or to taste, diced)
salt and pepper to taste
1 pound zucchini (cut into bite sized pieces)
1 cup corn
1 handful cilantro (chopped)

Directions:
1. Cook the turkey in a large pan over medium heat, breaking it apart as you go and set aside.
2. Heat the oil in a large pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and cumin and saute until fragrant, about a minute.
4. Add the stock, salsa verde, beans, oregano, peppers, salt and pepper and simmer for 20 minutes.
5. Add the zucchini and corn and simmer until the zucchini is tender, about 10 minutes.
6. Remove from heat and mix in the cilantro.

Slow Cooker: Implement step 1, optionally implement steps 2 & 3, place everything except the zucchini, corn and cilantro in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the zucchini and corn and cooking for 10 more minutes on high, mixing in the cilantro and turning off the heat.

Similar Recipes:
Pork Chili Verde
Chicken White Chili
Turkey White Chili
Salsa Verde Lasagna
Mushroom and Zucchini Enchiladas

Roasted Red Peppers

Roasted Red Peppers

Roasted red peppers have to be one of my favorite foods and right now the farmers market is filled with perfectly field ripened red peppers that are just waiting to be roasted. Roasting the red peppers makes them nice and tender and it intensifies their flavour and sweetness along with imparting them with a touch of smokiness. Although you could easily buy jarred roasted red peppers, they are so easy to make at home and always good! There are several ways of roasting tried peppers and I find the easiest way is to broil them in the oven one large baking sheet at a time. You can easily use this method to roast other peppers like poblanos or even jalapeƱos.

Roasted red peppers keep really well in the freezer so every year around this time I pick up a large basket full of those red peppers from the farmers market and I spend a weekend roasting them all up. I like to freeze the roasted red peppers individually in zip-lock sandwich bags so that I can quickly grab them as needed throughout the rest of the year. Although you can peel the skins off before freezing them I tend to leave them on as it would take a bit of time to peel them all up front whereas it only takes a moment to peel the one you are using when you thaw it.

Some of the tricks to roasting red peppers is to let the skin fully char and blacken. As it does it blisters up of of the flesh making it easier to peel. Another trick is placing the charred red peppers in a sealed container while they are still hot. This created a kind of steaming effect while they cool that also makes them easier to peel. You can use any type of sealable container or even a plate on top of a bowl would work. Just let them sit in the container until they are cool enough to handle and then the skin should easily pinch off. When I am freezing the peppers the zip-lock bags that I will store them in are perfect but if I am making them to use right away I prefer to use a reusable container.

How to Roast Red Peppers

(makes 1 roasted red pepper)
Printable Recipe

Ingredients:
red peppers

Directions:
1. Cut the red peppers in half, remove the stem and seeds.
2. Place the red peppers on a baking sheet with the cut side facing down.
3. Preheat the oven to 450F and then change it to broil.
4. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 10-20 minutes.
5. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
6. Remove the skins from the peppers. The skins should easily "pinch" off.

Use in:
Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese
Creamed Corn with Roasted Red Peppers and Bacon
Marinated Roasted Red Peppers
Roasted Red Pepper Pesto
Htipiti (Greek Roasted Red Pepper and Feta Cheese Dip)
White Bean and Roasted Red Pepper Dip
Roasted Red Pepper Hummus
Muhammara (Middle Eastern Pepper and Walnut Dip)
Marinated Feta with Olives and Roasted Red Pepper
Roasted Red Pepper and Feta Rice
Chicken Gyros
Roasted Red Pepper, Pistachio and Feta Stuffed Chicken
Grilled Portobello and Roasted Red Pepper Sandwich with Pistachio Pesto
Grilled Vegetable Panini
Chicken and Roasted Red Pepper Panini with Cilantro Pesto and Feta
Balsamic Glazed Chicken Sandwich with Roasted Red Peppers and Goat Cheese
Italian Sausage and Roasted Red Pepper Lentil Stew
Roasted Cauliflower and Red Pepper Farro Salad
Roasted Eggplant, Red Pepper and Green Bean Pomegranate Salad
Roasted Vegetable Quinoa Salad
Pasta with Italian Sausage, Roasted Red Peppers, Olives and Goat Cheese
Roasted Cauliflower and Red Pepper Soup
Roasted Asparagus and Red Pepper Farro Salad
Roasted Tomato Soup
Black Bean and Roasted Pepper Soup
Zucchini Bread with Roasted Red Peppers and Feta
Pizza with Grilled Chicken, Roasted Red Peppers, and Asiago Cheese
Roasted Red Pepper and Feta Quinoa Salad
Greek Style Roasted Red Pepper Pesto
'Souvlaki' Chicken Salad Sandwich with Roasted Red Peppers and Feta
Roasted Red Pepper and Feta Fritters
Roasted Red Pepper and Italian Sausage Frittata topped with Marinara and Mozzarella
Goat Cheese, Roasted Red Pepper and Kalamata Olive Mac n Cheese
Italian Sausage and Roasted Red Pepper Omelette Topped with Marinara Sauce
Roasted Red Pepper and Feta Mashed Potatoes
Roasted Red Pepper and Walnut Pesto
Cucumber and Feta Rolls
Roast Turkey Sandwich with Artichoke Tapenade, Caramelized Onions and Roasted Red Peppers
Roasted Red Pepper and Goat Cheese Alfredo Pasta
Grilled Eggplant and Roasted Red Pepper Sandwich with Halloumi
Chicken Gyro Grilled Cheese (aka The Gyro Melt)
Spinach and Feta Chicken Burgers (aka Spanakopita Burgers) with Grilled Halloumi, Roasted Red Peppers and a Spinach and Feta Sauce

Hot Cheesy Mushroom Dip

Hot Cheesy Mushroom Dip

Mushrooms have to be one of my all time favorite foods which is why when Mushrooms Canada approached me about taking part in an international mushroom tournament, I jumped at the chance to take part! The name of the game is "Mushroom Masters: A Tournament of Taste" and the basic idea behind it is that food bloggers, in association with mushroom organizations, from Canada, the United States and Australia would develop and photograph new mushroom recipes to face off against each other once a week for the month of September, which is mushroom month. The photographs have been appearing on Taste Spotting for the show down for the last few weeks this week it was my turn to represent team Canada with a tasty new mushroom dish.

Luckily, I drew the wild card and I was allowed to use pretty much any commonly available mushroom. My biggest problem for this challenge however, was that I had too many ideas! When I sat down to brain storm, I ended up with over a dozen ideas within a few minutes. I was able to narrow the list down to six recipes which I ended up making all in one weekend and this hot cheesy mushroom dip was my favourite from among them.

I had been craving a hot cheesy dip for a while and the idea one infused with mushroomy goodness was too hard to resist. I started out by sauteing some mushrooms in butter along with some onions, garlic and thyme and I finished things of with a splash of wine. You could use pretty mush any mushroom you want in this dip and I went for my goto mushroom, the cremini mushroom to keep things nice and simple. I then pureed half of the mushrooms in a food processor to make sure that the mushroom flavour penetrated the entire dip and I left the other half of the mushrooms the way they were so that I could also enjoy their texture. From there I incorporated the mushrooms into a pretty standard hot cheesy dip base and baked the whole thing in the oven until it was nice and bubbling and golden brown.

I have to say that if you like mushrooms and you like hot cheesy dips then this is the dip for you! I was immediately hooked and the entire batch disappeared much quicker than it should have! I served the mushroom dip on toasty sliced baguette along with a glass of that white wine.

Take a look at the Hot Cheesy Mushroom Dip Recipe on Mushrooms Canada's Blog

Take a look at this weeks Mushroom Masters: A Tournament of Taste contest on Taste Spotting and vote!

Hot Cheesy Mushroom Dip

Similar Recipes:
Mushroom Bouyiourdi
Hot Caramelized Onion Dip
Hot Cheesy Bean Dip
Jalapeno Popper Dip
Baked Brie Topped with Caramelized Mushrooms
Mushroom Grilled Cheese Sandwich (aka The Mushroom Melt)
French Onion Soup Dip
Hot Cheesy Roasted Brussels Sprout Dip

Disclaimer: I have received compensation from Mushrooms Canada for my recipe and photos.

Fried Green Tomatoes with Shrimp Remoulade

Fried Green Tomatoes with Shrimp Remoulade

Last week a kind reader left a comment on my fried green tomatoes recipe suggesting that I try fried green tomato shrimp remoulade. I am always looking for new ways to enjoy fried green tomatoes and there is no way that you could go wrong topping them off with some shrimp in a tasty remoulade sauce. As luck would have it, I remembered seeing some green tomatoes at the farmers market last week so the fried green tomato shrimp remoulade made it to my meal plan really quickly! :) This recipe is pretty easy and you can even make the remoulade sauce the day before which works out for the best as the flavours get a chance to mingle overnight. While researching this recipe I found out that this dish is often served with the shrimp and remoulade sauce chilled while the fried green tomatoes are piping hot to add a nice contrasting temperature to the dish. I have to say that the tangy fried green tomatoes go really well with the sweet and juicy shrimp in their tasty remoulade sauce! This recipe would work equally well for a light meal of as an appetizer.

Fried Green Tomatoes with Shrimp Remoulade

Fried Green Tomatoes with Shrimp Remoulade

(makes 2 servings)
Printable Recipe

Ingredients:
2 cups salad greens (optional)
6 slices fried green tomatoes (hot)
12 large shrimp (shelled, deviened, cooked and chilled)
1 batch remoulade sauce (chilled)

Directions:
1. Divide the salad greens and fried green tomatoes between two plates topping the tomato slices each with 2 shrimp and a tablespoon remoulade sauce.

Similar Recipes:
Fried Green Tomatoes with Crab Remoulade
Fried Green Tomatoes
Shrimp Po Boy
Fried Green Tomato and Shrimp Remoulade Po Boy
Fried Green Tomato BLT with Shrimp Remoulade

Chimichurri Steak Sandwiches with Roasted Corn and Red Pepper Salsa

Chimichurri Steak Sandwiches with Roasted Corn and Red Pepper Salsa

The reason that I was making chimichurri sauce so late in the summer was that I had just one more dish with corn that I just had to get in before it disappeared from the farmers market. A while ago I came across a photo, which I cannot find now, of a sandwich with sliced steak, a green sauce and corn and I immediately thought that it was a grilled steak with chimichurri and corn salsa sandwich. I can take any excuse to pick up a nice piece of steak and barley sear it to medium rare perfection and the thought of combining that tender steak with a flavourful chimichurri sauce and a sweet corn and red pepper salsa all wrapped up into a sandwich was impossible to resist. Luckily I was still able to get some corn at the farmers market the week after I got back from my vacation and I got a chance to make these delightful sandwiches. Although you have to cook a steak, make the chimichurri, make the salsa and then assemble everything into a sandwich, it is definitely worth the effort as these sandwiches are packed with flavour! I tried some of the leftovers with some crumbled feta and the saltiness complimented the sweetness of the salsa particularly well.

Chimichurri Steak Sandwiches with Roasted Corn and Red Pepper Salsa

(makes 4 servings)
Printable Recipe

Ingredients:
1 pound steak (cut of choice, I used a rib eye)
1 tablespoon chili powder
salt and pepper to taste
1 tablespoon oil
4 buns
1 batch chimichurri sauce
1 batch roasted corn and red pepper salsa (see below)
1/4 cup feta (crumbled, optional)

Directions:
1. Season the steak with chili powder, salt and pepper.
2. Brush the grill with oil.
3. Grill the steaks at high heat until done to your preference, about 2-4 minutes per side for rare to medium rare.
4. Set the steak aside, let rest for about 5 minutes and then slice thinly.
5. Assemble sandwiches and enjoy.

Roasted Corn and Red Pepper Salsa

(makes 2 cups)

Ingredients:
3 ears of corn
1 small red pepper (finely diced)
1 jalapeno pepper (finely diced)
1/4 cup sweet onion (finely diced)
1 handlful cilantro (chopped)
1 lime (juice)
1/4 teaspoon cumin
1/4 teaspoon hot smoked paprika (optional)
salt and pepper to taste

Directions:
1. Peel the husks of the corn back and remove the silk.
2. Pull the husks back over the corn and roast in a preheated 350F oven until cooked, about 30-40 minutes.
3. Let the corn cool and then cut the kernells off.
4. Mix everything.

Similar Recipes:
Steak Chimichurri
Philly Cheese Steak Sandwich
Grilled Roast Beef and Cheese Sandwich
Black and Blue Steak Sandwich
Fajitas

Chimichurri Sauce

Chimichurri Sauce

Chimichurri is an Argentinian green sauce made primarily from parsley. In addition to the parsley it commonly contains garlic, vinegar and red pepper flakes. Of course there are many variations on the sauce and it commonly includes other ingredients. I play around with this chimichurri recipe a lot but this is my favorite version so far. Chimichurri is nice and light and fresh and just packed with flavour and it goes really well on grilled meats, especially steak. With all of the fresh herbs, it certainly smacks of summer but I am still in denial so making some now was a great way to pretend that the cooling weather outside was just a figment of my imagination.

Chimichurri Sauce

(makes 2 cups)
Printable Recipe

Ingredients:
1 cup parsley (packed)
1/4 cup cilantro (packed)
1 tablespoon fresh oregano (chopped, optional)
4 cloves garlic (peeled)
1 teaspoon red pepper flakes
1/4 teaspoon cumin (optional)
1/4 teaspoon hot smoked paprika (optional)
1/4 cup oil
2 tablespoon white wine vinegar
1/2 lemon (juice and zest)
salt and pepper to taste

Directions:
1. Puree everything in a in a food processor.

Use on:
Steak Chimichurri
Chimichurri Steak Sandwiches with Roasted Corn and Red Pepper Salsa

Similar Recipes:
Parsley Pesto

Texmex Style Corn Fritters

Texmex Style Corn Fritters

While I was at the farmers market on the weekend I noticed that a few less farmers had corn and there were still a few things that I wanted to do with corn so I picked some up right away. The other week I made some Thai style corn fritters that I really enjoyed and while I was eating them I figured that a Mexican flavoured version would also be amazing. The idea for the recipe was pretty simple with the main flavours coming from some smoky chipotle chili powder along with some freshly toasted and ground cumin. From there I needed to add something green and green onions and cilantro were the perfect fit. Mexican dishes very often contain cheese and at first I was thinking that I would just sprinkle some cheese on top when I served the fritters but then I thought: Why not add the cheese directly to the fritters and let it melt and get all gooey and good while the fritters cook? I then finished the fritters off with hit of lime juice to brighten things up. The Mexican inspired corn fritters were just as good as I imagined and I really like the way that the cheddar cheese melted and fried as the fritters cooked, just like that cheese that spills out the side of a grilled cheese sandwich and browns and gets all mmm mmm good! I served the corn fritters with some salsa and a dab of sour cream.

Texmex Style Corn Fritters

(makes 2 servings)
Printable Recipe

Ingredients:
2 cups corn
1/4 cup cornmeal
1/4 cup flour
1 egg
1/2 cup cheddar cheese (grated)
1/2 tablespoon chipotle chili powder
1/2 teaspoon cumin (toasted and ground)
1 green onion (chopped)
1 handful cilantro (chopped)
1 tablespoon lime juice
2 tablespoons oil
1/4 cup salsa

Directions:
1. Mix the corn, cornmeal, flour, egg, cheddar cheese, chipotle chili powder, cumin, green onion, cilantro and lime juice in a bowl.
2. Heat the oil in a pan.
3. Spoon the corn mixture into the pan to form patties and cook until golden brown on both sides, about 2-4 minutes per side.
4. Serve with salsa.

Similar Recipes:
Thai Style Corn Fritters with Sweet Chilli Sauce
Corn and Zucchini Quesadillas
Mexican Corn on the Cob (Elote)
Smokey Chipotle Corn Chowder
Jalapeno Popper Corn Fritters
Apple, Cheddar and Bacon Fritters in Caramel Sauce

Balsamic Roasted Tomato Caprese Sandwich

Balsamic Roasted Tomato Caprese Sandwich

As I was enjoying my balsamic roasted Tomato caprese salad a thought crossed my mind; This flavour combination would be great in a sandwich! I am currently hooked on balsamic roasted tomatoes and I could not resist indulging and making them again, this time in sandwich form. :) As good as the salad version was, the sandwich was even better! There is just something amazing about wrapping things in a soft and warm fresh baguette and it really worked with this sandwich. I mean, just look at all of those juices pouring out of that sandwich! And even better, those juices soaked into the baguette infusing it with all of their magical flavours.

Balsamic Roasted Tomato Caprese Sandwich

(makes 4 sandwiches)
Printable Recipe

Ingredients:
4 ripe field tomatoes (cut in half)
2 cloves garlic (chopped)
salt and pepper to taste
2 tablespoon olive oil
1 tablespoon balsamic vinegar
1 ball fresh mozzarella (sliced)
1 handful basil leaves
1 baguette (cut into 4 sandwich sized pieces and sliced in half)

Directions:
1. Place the tomatoes on a baking sheet with the cut side facing up.
2. Sprinkle with the garlic, salt and pepper and drizzle with the oil and vinegar.
3. Roast the tomatoes in a preheated 350F oven for an hour.
4. Let the tomatoes cool, assemble the sandwich and and enjoy.

Similar Recipes:
Balsamic Roasted Tomato Caprese Salad
Sundried Tomato Pesto Grilled Cheese Sandwich
Burrata Crostini with Roasted Tomatoes
Roasted Tomato Soup
Pizza Margherita
Avocado BLT with Fried Egg And Chipotle Mayo
Slow Roasted Tomato BLT
Caprese Grilled Cheese Sandwich
Caprese Chicken Pesto Pasta

Balsamic Roasted Tomato Caprese Salad

Balsamic Roasted Tomato Caprese Salad

Over the past few weeks I have been enjoying a lot of the locally grown field tomatoes. Late summer is the best time to enjoy the perfectly ripe field tomatoes as they are nice and juicy and full of flavour. The hot house tomatoes that you can get year round are nice enough but they simply do not compare to the field tomatoes at this time of year and I have been taking advantage of them. As tasty as the field ripened tomatoes are, I often like to roast them to concentrate their flavour even more. Roasted tomatoes make for some really tasty pasta sauces but this time I was looking for something a little different and I combined them with another of my favourites, the caprese salad. I kept the balsamic roasted tomato caprese salad nice and simple and it did not disappoint! The warm roasted tomatoes were full of flavour and they started to melt the fresh mozzarella making it seem like it was melting in your mouth!

Balsamic Roasted Tomato Caprese Salad

(makes 4 servings)
Printable Recipe

Ingredients:
2 ripe field tomatoes (cut in half)
1 clove garlic (chopped)
salt and pepper to taste
1 tablespoon olive oil
2 teaspoons balsamic vinegar
1 ball fresh mozzarella (sliced)
1 handful basil leaves

Directions:
1. Place the tomatoes on a baking sheet with the cut side facing up.
2. Sprinkle with the garlic, salt and pepper and drizzle with oil and vinegar.
3. Roast the tomatoes in a preheated 350F oven for an hour.
4. Let the tomatoes cool, assemble the salad and enjoy.

Similar Recipes:
Caprese Salad
Diced Caprese Salad
Burrata Crostini with Roasted Tomatoes
Roasted Tomato Soup
Caprese Chicken Pesto Pasta

Chicken and Sweet Corn Soup

Chicken and Sweet Corn Soup

While I was on vacation I got the chance to eat at a Chinese restaurant and the chicken sweet corn soup on the menu caught my attention. There were just so many things that I wanted to try that I did not end up ordering the sweet corn soup but I figured that I could make it at home. With the end of corn season within sight it was time to try making a sweet corn soup and this weekend I got the chance to. I went with a very simple version of the soup with garlic, ginger, green onions and soy sauce for flavour in addition to the corn and chicken and I could not resist adding a bit of heat in the form of a birds eye chili. One thing that I really like about many Chinese soups is the egg drop which adds a really amazing texture to the soup and makes it a bit more filling. I also added a touch of corn flour to thicken the soup up a bit. (If you prefer an even thicker soup, feel free to add more corn flour.) One thing that I find is quintessential about Asian cuisine is that aroma of toasted sesame oil so I added a few drops to the soup to finish it off. The sweetness of the corn plays really well with the salty soy sauce seasoning in this soup and it was a great way to enjoy some of the last of the fresh locally grown corn!

Chicken and Sweet Corn Soup

(makes 4 servings)
Printable Recipe

Ingredients:
1/2 tablespoon oil
4 green onions (sliced and divided between whites and greens)
2 cloves garlic (chopped)
1 tablespoon ginger (grated)
1 birds eye chili (finely chopped, optional)
4 cups chicken broth or chicken stock
1/2 pound chicken (boneless and skinless)
2 cups corn (freshly cut from the cob)
1 tablespoon corn flour
2 tablespoons light soy sauce
pepper to taste
2 eggs (lightly beaten)
1 teaspoon toasted sesame oil

Directions:
1. Heat the oil in a large pan.
2. Add the whites of the green onion, garlic, ginger and chili and saute until fragrant, about a minute.
3. Add the stock, chicken, corn, flour, soy sauce and pepper, bring to a boil and simmer, covered, for 20 minutes.
4. Fish out the chicken, shred it with a pair of forks and return it to the soup.
5. Pour in the egg in a slow stream while stirring.
6. Remove from heat, add the sesame oil and serve garnished with the greens of the green onions.

Similar Recipes:
Chinese Hot and Sour Soup
Sweat Corn Ice Cream
Chicken Noodle Soup
Avgolemono Soup
Shrimp and Roasted Corn Chowder

Looking for more soup recipes?

Zucchini Pistou Pasta

Zucchini Pistou

With the vacation it has been almost three weeks since I last visited the local farmers market and I am really starting to miss it! No matter, the grocery stores are still full of local produce including lots of cheap zucchini and I knew just what I could use some for. This zucchini pistou recipe, originally from from Cooking Light, has been making its way around the food blogging sphere and it seemed a really nice way to enjoy some fresh zucchini. A pistou is similar to a pesto and since pestos can be made from many different ingredients, why not a zucchini pistou? I particularly like the way that this recipe includes zucchini in two different forms, both pureed in the pistou and sliced in the pasta for lots of zucchini goodness. For the pasta I went with penne noodles as whenever I make a zucchini pasta I like to cut the zucchini in roughly the same shape and size of the penne noodles. This zucchini pistou is really easy to make and a perfect way to use up some of your remaining zucchini!

Zucchini Pistou Pasta

(makes 4 servings)
Printable Recipe

Ingredients:
1 tablespoon olive oil
2 1/2 cups zucchini (cut roughly penne shaped)
1 cup basil (packed)
1/4 cup parmigiano reggiano (grated)
1 clove garlic
2 tablespoons pine nuts (toasted)
1/2 lemon (juice)
salt and pepper
1 tablespoon olive oil
1 small onion (diced)
2 cloves garlic (chopped)
1/2 pound pasta (I used whole wheat penne)
1/4 cup heavy cream
1/4 cup parmigiano reggiano (grated)
1/2 teaspoon pepper

Directions:
1. Heat the oil in a pan.
2. Add the zucchini and saute until tender, about 5 minutes and set aside.
3. Place 1/3 of the zucchini in a food processor along with the basil, parmigiano reggiano, garlic, pine nuts, lemon juice, salt and pepper.
4. Heat the oil in the pan.
5. Add the onions and saute until tender, about 5-7 minutes.
6. Add the garlic and saute until fragrant, about a minute.
7. Add the remaining zucchini and set aside.
8. Meanwhile cook the pasta as directed on the package reserving 1/3 cup of the pasta water when you drain it.
9. Add the reserved pasta water to the food processor and puree it contents.
10. Add the pistou to the pasta along with the zucchini and heavy cream and toss to coat.
11. Serve garnished with parmigiano reggiano and pepper.

Similar Recipes:
Zucchini Carbonara
Pistachio Asparagus Pesto Pasta
Italian Sausage, Zucchini and Garlic Scape Pasta
Basil Pesto Pasta

Back in the Kitchen

Octopus with Chorizo Chickpeas

After a week long whirlwind adventure in Seattle and Vancouver I am back in my closet sized kitchen!

It all started with the International Food Bloggers Conference (IFBC) in Seattle which was filled with amazing people and tasty food. I was absolutely thrilled to have the chance to meet some food bloggers in person that I had previously only known online. I also had the opportunity to meet many new friends and the conversations were never dull. The weekend was filled with seminars, some of which I felt did not really apply to me, but I learned a bit and I look forward to trying to improve Closet Cooking with what I have learned. In between all of the seminars was of course a ton of food and drink. Out of all of the great food, I have to say that the food truck lunch was my favorite. There are no food trucks here in Toronto and I had really been looking forward to trying out some taco truck tacos and Seattle's taco trucks did not disappointed! You can see some of my photos from the IFBC here:

International Food Bloggers Conference (IFBC) Gallery

Pike Market

After the IFBC was over, I stayed in Seattle for a few days to explore everything foodie in Seattle and thanks to your amazing suggestions, I had a very delicious time! I got to try some classics like dungeness crab cakes, Pike Place chowder, Beecher's mac and cheese, the Crumpet Shop and the Salumi mozzarella mole sandwich. For those that are interested you can see more of my adventures in Seattle here:

Seattle 2010 Gallery

Beaver Tail

Next up was a trip back to Canada to visit Vancouver BC and was it ever an adventure! Day one included a visit to Canada Place followed by the Lonsdale Market where I got to try a Canadian treat, the beaver tail, and I finished the day off with a stop in Chinatown. Up next was a quick walk through Stanley park followed by an afternoon in the Granville Market. Although my trip was full of great food, I have to say that the meal that night at Vij's was by far the best even though there was a two hour wait to get a seat! The next day it was back to Chinatown to walk through the Dr. Sun Yat-Sen Classical Chinese Garden followed by a quick walk through Yale Town and Gas Town and then it was off to the Richmond night market. The night market was amazing and just packed with tasty food. I got the chance to try both takoyaki and taiyaki which I have been wanting to try for a while. On my final day in BC it was up to Whistler to experience some of BC's natural beauty and to scale to the top of the mountain.

For those that are interested you can see more of my adventures in Vancouver here:

Vancouver 2010 Gallery

Takoyaki

Time to get cooking!