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Monthly Archives: October 2012

Creamy Roasted Garlic Soup

Chef Karen: I LOVE garlic. This garlic soup recipe caught my eye and I wanted to try it and subsequently share it with our readers. This soup hit a home-run in my kitchen! Besides the fact that it takes FOREVER to peel 40 cloves of garlic, the rest of the prep for the soup is standard. I followed the recipe to the letter and found it very successful. It’s very creamy and garlicky tasting but not over-garlicky. It was a simple and light Sunday evening supper served with Asiago bread.

Chef Jonathan: This is a fairly easy recipe, if you do all your prep at the beginning. Since there’s peeling, chopping, more peeling and dicing, it makes it very worthwhile to get your prep out of the way. Create your Mise en Place early to ensure a smooth and steady method. I only used about half the garlic cloves as stated, as I felt 40 was a bit excessive, and the taste was very enjoyable. I also like the finishing of the soup with cream, this is a very common and easy way to finish a soup, and it really creates a nice finish. Enjoy!

The recipe is from The Dairy Farmers of Canada and you can find it here: http://www.dairygoodness.ca/recipes/creamy-roasted-garlic-soup

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Canadian Thanksgiving Dinner

We had the wonderful opportunity to share in the creating of our Thanksgiving Dinner together.  We’re posting our thoughts and pictures of what we created from the amuse bouche to dessert.  Our pictures aren’t professional as we were taking most of them as we were passing the plates around the table….. we were too hungry to be picky about pictures!  We hope you enjoy our pictures and comments. We are thankful for you, our readers and hope that you continue to gain excitement from our blogs.

Roasted Red Pepper Soup: This spicy soup was easy to make. It’s best taken as a shot (which we did compared to the picture on the website where they use mugs) as it has a bit of spice to it. You can find the recipe at: http://www.bonappetit.com/recipes/2012/10/roasted-red-pepper-soup-shots

Peach Punch: I was tiring of my same-old punch so I tried something new.  I placed peach slices in simple syrup (1C water to 1C sugar) and froze it in a ring.  To serve, pour 1 container of peach juice and 1 bottle of a sparkling citrus soda together over the peach ring.  Quite refreshing on the palette as one eats turkey and stuffing. We went virgin on this recipe but here is the inspiration for it: http://www.bonappetit.com/recipes/2012/10/philadelphia-fish-house-punch

Cranberry Sauce: No Thanksgiving dinner would be complete without cranberry sauce.  The canned stuff just doesn’t do it for us so we make it from scratch.  It tastes much better, anyway.  The inspiration for this recipe comes from the Foodnetwork but an addition of orange marmalade was made part-way through cooking.  It was a good decision which will now be the “norm” when making this recipe. Here’s where to find the original: http://www.foodnetwork.com/recipes/food-network-kitchens/perfect-cranberry-sauce-recipe/index.html

Pumpkin Cheesecake: We saved awesome-ness for the end with Pumpkin Cheesecake.  It’s become a favourite at our house.  Here’s the recipe: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe/index.html 

 

We aren’t the only 2 chefs in the family.  We had help making: Green Bean Casserole, Garlic Potatoes, Praline Sweet Potatoes and Sausage Stuffing.  And of course, the main player… the Turkey. Here are the pictures to whet your palettes: