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Recipe of the Month by chef Marcel

March 2010

Roasted Root Vegetable Soup with a zing of horseradish
(This soup won 4 accolades at TLC Soupfest 2009 in Winchester ON
1rst place:  People's Choice
1rst place:  Best Display/Presentation
2nd Place:  Best Soup -Judge's Choice
3rd Place:  Most Creative)

Ingredients:

• 7 lbs equal parts combined cubes of mixed carrots, yams, parsnip, potatoes, turnips

• 1/2 cup of vegetable oil

• 2 tblsp of coarse sea salt

• 1 heaping tblsp freshly ground pepper

• 6 large onions -peeled & coarsely chopped

• celery stock -leaves & stock -washed & chopped

• 3 medium garlic cloves-minced

• 3 tblsp olive oil

• 10 litres of chicken stock (or vegetable stock for a completely vegan version)

• 2 tblsp cumin

• salt & pepper to taste

• 1/4 cup horseradish (not creamed)

• 1/2 cup chopped parsley

• 1/2 cup cream

Directions: 

1. Combine the washed & peeled & cubed root vegetables (7 lbs) in a large bowl

2. Toss with 1/2 cup of vegetable oil, coarse salt & fresh ground pepper.

3. Lay root vegetables on a large cooking sheet & bake in a pre-heated oven at 400° C for 40 minutes until tender, turning occasionally-set aside

4. Sautee onions, celery & garlic in olive oil until translucent

5. Add chicken stock bring to boil

6. Add roasted root vegetables (previously set aside) to the stock pot

7. Return to a boil

8. Add cumin

9. Reduce heat & let simmer 1 hour

10. Let cool 1/2 hour

11. Blend all-using a blender or food processor

12. Add salt & pepper to taste

13. Reheat before serving

14. Stir in  1/4 tsp horseradish, 1/2 tsp chopped fresh parsley & 1 tblsp of cream to each bowl upon serving.

Prep/Cooking time:  1.5 hours

Can be frozen in smaller portions for later use.  Simply re-blend once thawed.

Now you can be the judge!

February 2010

Kale with Quinoa

Ingredients:

• 3/4 cup dried Quinoa

• 1 1/2 cups Chicken Broth

• 1/4 cup dried leeks

• 8-10 cups of chopped Kale

• 1 large onion, peeled & chopped

• 2 cloves of garlic, minced

• 2 tbsp olive oil

• salt & pepper to taste

• 3/4 cup water

• 1/4 cup lemon juice

• grated rind of 1 lemon

• juice from 1 lemon

• 1 cup of cooked chick peas (garbanzo beans)

Directions: 

1. Combine chicken broth, dried leeks & quinoa, bring to a boil, reduce heat & simmer for 15 minutes, let cool & then fluff with a fork. set aside.

2. Wash & chop Kale

3. Sautee onions & garlic in olive oil for about 4 minutes or until onions are translucent

4. Add salt & pepper to taste

5. Add Kale & continue to cook on medium heat for 2 minutes or until kale is wilted

6. Combine water & lemon juice and add to wilted kale mixture

7. Cover & simmer for 15 minutes until tender. 

8. Add chick peas (garbanzo beans)

9. Combine the quinoa mixture with the kale mixture. Reheat.

10. Stir in juice & rind of 1 lemon

Prep time:  30 minutes

Serve hot or cold.    Can be used as a side dish/compliment.   As a salad (hot winter salad) or cold summer salad.  Makes a wonderful vegetarian dish all on it's own.
(For a completely vegan dish simply replace the chicken broth with apple juice or water.)

N.B.  Quinoa is gluten free & one of the best sources of protein in the vegetable kingdom

Happy Cooking.  

If you tweet....let me know on "Twitter" how it turned out. Just punch in bbtearoom on "Twitter"

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