roasted pepper soup w/ an orange nose
October 24, 2009
This soup is an exercise in making the most of the ingredients you have on hand. For instance, I had an abundance of peppers – yellow, orange, red & purple – from the local farmer’s market since it was a slow day. (I typically shop the Saturday market at the end of the day, when prices drop in a push to move produce.) It is inspired by Matthew Drennan’s SOUP simply sensational book, which has a cold roasted red pepper soup recipe with orange zest and juice in it. My homage includes roasted peppers and a hint of orange in the aroma or bouquet of the soup. The citrus I use is an extra virgin olive oil infused with blood orange, made by the Grapevine Trading Company.
roasted pepper soup w/ an orange nose
- 6 peppers, varied colours
- 1 pint cherry tomatoes
- 1 cooking onion, quartered
- 1 head of garlic
- extra virgin olive oil, blood orange
- 2 cups chicken broth
- 4 cups water
- salt & pepper to taste
SOUP:
1> Preheat the oven to 400’F.
2> In a bowl, cover one head of garlic cloves (broken apart but not peeled) in oil. Toss and let sit while preparing the peppers. Core, seed and roughly quarter peppers. Spread them out on a baking sheet, along with the onion. Scatter the garlic cloves on the sheet. In the bowl formerly used for the garlic, toss the tomatoes with a drizzle of oil and salt to taste. Scatter the tomatoes on the sheet pan. Roast in the oven for 25-30 minutes.
3> Remove from the oven, and pick out the garlic cloves. Squeeze garlic from the paper casing into a heavy bottom soup pot. Transfer the roasted veggies into the pot, ad the chicken broth and bring to a simmer. Add the water, and leave simmering for 20-30 minutes, stirring occasionally.
4> Remove from heat. Using a hand blender on low, puree the entire soup. Increase blender speed while moving in a circular pattern through the soup to achieve desired consistency.
Enjoy!
my first roast chicken – thanksgiving ‘09
October 12, 2009
Since I moved away from my parents’ place to go to university, all the way across the country, Thanksgiving has been an important celebration in my adult life. That first thanksgiving where, mildly homesick and totally broke, I bought a train ticket to Toronto instead of the return flight to Edmonton, and toasted the autumn plenty with my friend Jazz, at her residence cafeteria: turkey sandwiches with an extra slice. Since then, thanksgiving has been an eclectic annual potluck where displaced plus-ones come together, sharing smiles and family recipes. This year I broke that tradition by staying home and making a quiet dinner for two – my first roast chicken: another milestone of adulthood. But forever to me, thanksgiving is about warmth. It is that time when we folks with no family nearby shake off a nice cashmere sweater, socks that match and flattering eyeliner so that our shy smiles of appreciation are truly felt when we sit at your table and raise a glass. In thanks. In family. In friendship. In hope and hopefully, in health. To you and yours, and all the plus-ones: cheers.
This time of year the farmer’s market is an excellent place to buy produce. I also use the butcher there, where I bought a whole free-range chicken for this meal. Free-range chickens are just tastier birds. At the market, I also bought fresh herbs for the rub and roast: rosemary and thyme. My whole apartment smelled divine. 
This classic roast chicken recipe has 3 parts which you prepare sequentially:
- Brine – an aromatic salty bath in which you soak the bird
- Chicken – rub and roast
- Sauce – deglaze and thicken dripping for gravy
BRINE:
- 12 cups cold water
- 3/4 cup salt
- 2 tbsp sugar
- 2 cloves garlic (I used 3)
- 2 bay leaves (I used 4)
- 2 branches fresh thyme
- 2 branches fresh rosemary
1> In a large pot, bring to boil 4 cups (1L) water, with all the ingredients thrown in: salt, sugar, garlic and herbs. Stir until salt has dissolved, remove from heat and add the remaining water. Prepare the chicken (remove anything inside the cavity, rinse with cold water, and pat dry). Place the chicken in the brine, putting the breast side down. Set aside for at least 2 hours, or overnight if possible, in the refrigerator.
CHICKEN:
- 1 chicken (~4lbs)
- 1 onion, quartered
- 3 tbsp butter, melted (but not hot)
- 1 tsp chopped fresh thyme leaves
- 6 carrots
- 1 large turnip
- small new potatoes
- 2 branches fresh rosemary
- 3 branches fresh thyme
1> Place the root vegetables at the bottom of the roasting pan. Roughly chop the turnip, since it cooks more slowly than the potatoes and carrots. Place the herbs over the vegetables.
2> Preheat the oven to 400’F.
3> Remove the chicken from the brine bath and pat dry with paper towels.
4> Scoop the herbs and garlic from the brine, and place inside the cavity of the chicken, along with the onion. Brush or rub the chicken with butter, pouring the leftover butter into the cavity. Rub the outside with thyme. Season with pepper.
5> Place chicken on rack in roasting pan. (If using one, insert a ‘leave in’ meat thermometer.) Roast until thermometer reads 180’F, about 1.5 hours.
SAUCE:
- 1 tbsp cornstarch
- 1 tbsp water
- 1/4 cup white wine
- 1-1/2 cups chicken broth
- 1 tsp fresh thyme leaves
- salt & pepper to taste
1> Combine cornstarch and water in a bow. Set aside.
2> Deglaze the roasting pan with the wine after removing the chicken and vegetables. In a small saucepan, combine the broth, wine deglaze, and thyme: bring to a boil. Reduce by half. Whisk in the liquid cornstarch, and let simmer for one minute. Pour (optional strain) into sauceboat. Season with salt and pepper to taste.
Serve chicken and autumn vegetables with the sauce. Cheers!
jiggak
ggellner
ngiguere
acerve
