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Bacon, Mushroom and Toasted Brown Rice Soup with Aromatic Vegetables

By Denise Pare-Watson

I love reading cookbooks and food magazines so much – they are like novels to me. Some of the most enjoyable aspects of this hobby is reading the narrative behind how each recipe or article is inspired.  I have a lot of  ‘ah-hah’ moments as I read through a vintage cookbook or modern cookbooks.  The new techniques that have been developed or the old tried and true methods that have long been forgotten are exciting tidbits to incorporate into my day-to-day cooking or baking. This is precisely what happened the other day when I was researching gluten-free thickening techniques. I came across this recipe, which has a very unique technique.  I have rewritten the recipe to simplify it (reducing the number of pots and pans used) and I also added bacon and aromatic vegetables.  I think that you will find this recipe for Bacon, Mushroom and Toasted Brown Rice Soup with Aromatic Vegetables to be a hearty, flavourful and very satisfying soup.

close up of Bacon Mushroom and Brown Rice Soup
Bacon, Mushroom and Toasted Brown Rice Soup with Aromatic Vegetables

Experience from my culinary training and working in a high volume restaurant environment has taught me to read a recipe from beginning to end before I start.  This is a process that I emphasized to my apprentices as it serves several purposes. You should be asking yourself a number of questions:

  1. Does the recipe make sense as you read it through to the end?   
  2. Do the steps in the method flow easily from the ingredient list?  I often find that the ingredients are out of order from the steps in the instructions.
  3. Do I have all of the ingredients before I start?  
  4. What is the yield of the recipe?  How many servings/portions?
  5. What is the amount of time required to make it (in my work, it often meant starting certain components of a dessert two or three days ahead).   
  6. Can I make any part of this recipe ahead?  
  7. Do all the steps in the method/instructions make sense?  
Bacon, Mushroom and Toasted Brown Rice Soup

This particular recipe is a prime example of why you need to ask these important questions.  You will note as you read the recipe that this soup uses brown rice in two ways – firstly, as a wholesome soup ingredient and secondly, as a toasted pulverized rice powder (See Method – Step 1 below and Chef Talk).  The toasted rice powder is added as a natural thickening agent to the rich broth as it simmers. 

Cremini Mushrooms | urbnspice.com
Cremini Mushrooms have a pleasant meaty flavour
…

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Filed Under: Cooking Techniques, Dairy Free Recipes, Gluten Free Recipes, My Recipes, Preservative Free, Soups and Chowders Tagged With: Cremini Mushrooms, Gluten Free Recipes, Gluten Free Techniques, Mushrooms, rice, Soups, Vegetarian

HOW TO MAKE PAN ROASTED GARLIC PUREE

By Denise Pare-Watson

The Confident Kitchen Series

There are numerous techniques on the Internet and in cookbooks that describe how to roast garlic – almost all of them demonstrate or discuss the traditional oven roasting method. I have prepared roasted garlic this way for many years.  However, I always felt that it was a bit wasteful because I could not totally remove all of the sticky, roasted goodness from the heads of garlic. Therefore, knowing How to Make Pan Roasted Garlic Puree is an important skill to learn because it is a simpler process with little or no waste.  I will provide you with a step-by-step process which will show you how to peel cloves of garlic in an easy and efficient way, then pan roast the garlic cloves, puree them and then store them.  As well, I have provided recipes and ideas regarding how to use the pureed roasted garlic. There are several advantages to this method:  one, there is no waste, and two; you end up with a delicious bonus – garlic oil.  Let’s get started. 

Freezing Roasted Garlic Puree in silicone | urbnspice.com
Puree of Roasted Garlic in silicone trays ready for the freezer
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Digiprove sealCopyright secured by Digiprove © 2019 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
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License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Condiments & Accompaniments, Cooking Techniques, My Recipes, The Confident Kitchen Series, Urb'n'Spice Tips and Techniques Series, Vegetables Tagged With: Garlic, How To, Roasted Garlic, Tips and Techniques, Urbnspice Tips and Techniques

Blanquette de Veau (Veal Stew)

By Denise Pare-Watson

Blanquette de Veau is a classic French ragout.   The veal stewing meat is often first blanched and then simmered (braised) in a chicken broth. For those of you who don’t have the time or inclination to hover over a stove browning stew beef for a Classic Beef Stew (while sipping a glass of wine), this much less time consuming and simpler method is a technique that you should consider trying. In this recipe, the vegetables (turnip, carrots, leeks, mushrooms, pearl onions) are cooked separately and combined with a luscious creamy sauce made from the braising liquid. So delicious – so French!

I have simplified the recipe somewhat from the classic recipe, omitting the egg liaison.  A liaison is a way of enriching sauces with a mixture of egg yolks and heavy cream, which is added at the end of the sauce making process.  It is a wonderful method but can lead to a curdled sauce if care is not taken.  In this recipe, I have used a simple roux method to thicken the flavourful braising liquid.  The addition of heavy cream finishes the sauce.  This is a simple to make and flavourful dish that you will enjoy.

Blanquette de Veau | urbnspice.com

Blanquette de Veau (Veal Stew)

Servings: 4 – 6

CHEF TALK:  You will often see instructions in recipes to skim any foam from the surface of the broth or cooking liquid. The method of removing any foam helps to ensure a clear (not cloudy) broth in the finished dish.  Discard any accumulating foam and continue cooking (braising) the meat until tender. 

INGREDIENTS:

  • 2 lbs. (907 g) veal shoulder, cut into 1-inch cube pieces
  • 6 cups (1.5 L) chicken stock
  • 2 bay leaves
  • 1 teaspoon dried thyme or a few sprigs of fresh thyme
  • 2 tablespoons butter (to cook the vegetables)
  • 1 cup pearl onions (5 oz.), blanched and peeled
  • 2 cloves garlic, sliced
  • 2 stalks celery, sliced into ½ inch pieces
  • 4 medium-sized carrots, cut into ½ inch pieces
  • 1 cup diced rutabaga, cut into ½ inch pieces
  • 8 oz. (226 g) Cremini mushrooms, sliced into 6 wedges or whole small button mushrooms
  • 1 cup sliced leeks
  • 3 tablespoons butter (for the roux)
  • 3 tablespoons (45 ml) all-purpose flour or gluten-free flour blend
  • ½ cup Sauvignon Blanc or other favourite dry white wine
  • ½ cup heavy cream (35%)
  • ½ – 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Garnish:  fresh parsley or sliced scallion (green onion)

METHOD:

  1. In a Dutch Oven or other heavy bottomed pan, bring the chicken broth to a boil. 
  2. Add the diced veal to the pot and cook for two or three minutes over medium-high heat.  Skim any accumulating foam from the surface of the chicken stock and discard.  
  3. Add the thyme, bay leaves, and then lower to a simmer, cover and cook until the veal is tender (about 1 hour).
  4. In another heavy saucepan, melt 2 tablespoons of butter over medium heat. Add the pearl onions, garlic, celery, carrots, rutabaga, mushrooms, and leeks.  Cook, stirring occasionally, until the vegetables are tender.  Since the vegetables are cut small (1/2 inch pieces), this will only take about 8 – 10 minutes.   
  5. Remove the veal from the Dutch oven with a slotted spoon and place on top of the cooked vegetables.  Keep warm while you make the sauce.
  6. Place the liquid from the veal into a measuring cup. You should have about 2 – 3 cups. Set aside while you make the roux.
  7. In the same Dutch oven, melt the remaining 3 tablespoons of butter.  Mix in the 3 tablespoons of all-purpose flour or gluten-free flour blend.  Cook, stirring constantly until the butter mixture turns a golden colour (about 2 minutes).  Add the white wine and stir to combine.
  8. Whisk in the 2 – 3 cups of reserved cooking liquid from the veal.  Cook until thickened, stirring frequently with a silicone spatula or wooden spoon.  Stir in the heavy cream.  Season the sauce with the fresh lemon juice, salt and pepper to taste.
  9. Pour the creamy sauce over the cooked veal and vegetables, tossing lightly together to combine.

TO SERVE:  Garnish the Blanquette de Veau with parsley or sliced green onions.  Enjoy served hot over noodles, rice or cauliflower rice.  Serve with a glass of Sauvignon Blanc, Chardonnay or Pinot Gris.

Blanquette de Veau | urbnspice.com

You Might Also Enjoy these Dishes:

How to Make a Classic Beef Stew

Classic Cobb Salad

Budget Friendly Burgundy Beef

Pan Roasted Chicken Breast with Creamy Asiago Sauce

If you try my recipe for Blanquette de Veau (Veal Stew), please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!

Denise Paré-Watson

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

The Urb’n’Spice Chef

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
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License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Cooking Techniques, Gluten Free Recipes, Main Dishes or Entree Options, My Recipes, Sauces, Savory Tagged With: Classic Recipes, Gluten Free Recipes, Main Courses, Meat Dishes, Veal

Herb and Butter Sunday Roast Chicken

By Denise Pare-Watson

I have some great childhood food memories of Sunday dinners with my family around a large dining room table. The conversation was always lively and animated given our French Canadian heritage. The aromas drifting from the kitchen always made my stomach rumble in anticipation of the wholesome home cooking. Some of my favourite family dinners were Mom’s pot roast, roast leg of lamb or roast chicken, surrounded by potatoes and carrots from the garden which were always cooked in the same pot. All of these meals had one thing in common – they were prepared and placed into the oven with minimal fuss and roasted slowly. Fast-forward to today; a roast dinner is still my favourite meal on a lazy Sunday afternoon. I love planning the entire meal from the main dish to the dessert using the heat of the oven to cook several items at once. Our oven meal is often accompanied by local oven-roasted butternut squash, potatoes or Brussel sprouts. If you are the same as me, the big attraction is always the main course.  There is no doubt you will enjoy this recipe for Herb and Butter Sunday Roast Chicken, which has been adapted from a popular recipe.

Plated Roasted Herb and Butter Sunday Chicken | urbnspice.com

Plated Roasted Herb and Butter Sunday Chicken

This recipe demands no attention once it is placed in the oven – it is a self-basting roasting technique. The bonus sauce from the pan juices is wonderful.  Once you try it, I can guarantee that you will add this recipe to your Sunday Roast dinner repertoire. It is that good!

Herb and Butter Sunday Roasted Chicken…

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Filed Under: Cooking Techniques, Gluten Free Recipes, My Recipes, Poultry Dishes Tagged With: Chicken, Gluten Free Recipes, Main Dishes, Poultry Dishes, Roasting, Tips and Techniques

Gourmet Creamy Baked Tomato Soup

By Denise Pare-Watson

URB’N’SPICE ULTIMATE RECIPE SERIES

The weather is starting to change where I live in the Okanagan.  Mornings are chilly and the day is shorter.  Time to make Gourmet Creamy Baked Tomato Soup!  This is what my family considers to be “real” tomato soup and this flavourful soup is a favourite requested for birthday dinners and family gatherings.

Gourmet Creamy Baked Tomato Soup is similar in style to French Onion Soup, where the finished soup is ladled into an individual baking dish, topped with a buttered and toasted crusty piece of French bread and covered with a thick covering of cheese. This soup can easily be adapted to a gluten-free,  dairy-free and vegetarian dietary option. We like to serve this soup with crispy grilled cheese sandwiches, cut into small strips (or ‘fingers’, as we call them) – perfect for dipping!

Gourmet Creamy Baked Tomato Soup | urbnspice.com

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Original content here is published under these license terms:  X 
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License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Cooking Techniques, My Recipes, Soups and Chowders, Urbnspice Ultimate Recipe Series Tagged With: Dairy Free Recipes, Gluten Free Recipes, Soups and Chowders, Tomatoes, White Sauce

Fresh Peaches and Cream Corn and Chicken Chowder

By Denise Pare-Watson

The Inspiration of Urbnspice Series

Chowder is a rich and hearty style of soup that is typically made using fish and seafood, smoked bacon, potatoes, vegetables and corn niblets. In this recipe for Fresh Peaches and Cream Corn and Chicken Chowder, I have substituted poultry for the fish and seafood to create a delicious soup that I know you will find flavourful and satisfying.  Skip to Recipe

Fresh Peaches and Cream Corn and Chicken Chowder | urbnspice.com

Fresh Peaches and Cream Corn and Chicken Chowder is a satisfying bowlful of comfort food.

My inspiration for this post is seasonal fresh Peaches and Cream corn, a tender, sweet and creamy tasting variety that is an excellent choice for this chowder recipe.  The corn niblets take this chowder to another level, but why stop there?  I also included the bare cobs in the ingredient list, which are used for a flavour enhancing technique. Serve this chowder with Potato Scones, hot biscuits, buns, or thick slices of fresh bread and butter for a meal that is fit for a king….

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Cooking Techniques, Gluten Free Recipes, Inspiration of Urbnspice Series, My Recipes, Soups and Chowders Tagged With: Chicken, Cooking Techniques, Corn, Gluten Free Recipes, Soups and Chowders

French Canadian Yellow Split Pea Soup – A Historical Perspective

By Denise Pare-Watson

Soupe de Pois Cassés Jaune

This year marks the 350th anniversary of the founding of Sault St. Marie. The Culinary Historians of Ann Arbor reached out to me regarding French Food Ways of the St. Lawrence and Great Lakes. French Canadian cuisine played a significant role in the history and development of Sault Ste. Marie and given my French Canadian heritage and culinary interests, I welcomed the opportunity to write this article on my version of traditional French Canadian Yellow Split Pea Soup.French Canadian Pea Soup with Pancetta Garnish | urbnspice.com

French Canadian Yellow Split Pea Soup was a staple food and has its Sault Ste. Marie roots established in the voyageur trading routes, which extended from Montreal through the Great Lakes all the way through to the Grande Portage. Peas were a crop easily grown at trading posts such as Sault Ste. Marie and this made restocking of supplies possible. During the fur-trading era, the waterways were the roads and canoes were the means of transport. The Voyageurs (the French word for travellers) made the difficult 12 to 16-week journey to deliver their trading goods. One needs to understand the physical characteristics and demands on these men, and why their diet was so important. Voyageurs were required to be short in stature (approximately 5’, 4”) because the space in the canoe was needed for cargo. They had to be young, strong and healthy to endure the very fast-paced paddling, harsh conditions related to the weather or the terrain and their dawn-to-dusk workday….

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
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License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Beans and Legumes, Cooking Techniques, My Recipes, Soups and Chowders, Vintage Recipes Tagged With: Culinary Historians, Soups, Vintage Recipes, Yellow split peas

Budget Friendly Beef Bourguignon (Burgundy Beef)

By Denise Pare-Watson

Beef Bourguignon is a classic French dish and is essentially a beef and mushroom stew served on noodles. It is typically made with a tender cut of beef like beef tenderloin.   I have utilized more economical cuts of beef – such as stewing beef or chuck roast which I cut into strips for a more elegant appearance. The deliciously rich sauce with tender braised meat is served on top of tagliatelle or thick egg noodles. Beef Bourguignon is a very versatile dish that can be presented family style on a platter or plated individually with any number of garnishes.  I usually save some of each of the pearl onions, caramelized mushrooms and crispy bacon lardons to garnish the finished dish – add a sprinkle of parsley and you are ready to feast on a delicious meal.  Enjoy with a glass of Burgundy wine or any full-bodied red wine.

Skip to Recipe

Beef Bourguignon | urbnspice.com

Beef Bourguignon is presented family style

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Cooking Techniques, Main Dishes or Entree Options, Meat Dishes, My Recipes Tagged With: Beef Dishes, Budget Friendly, Family Favourites, Slow Cooking

Pan Roasted Chicken with Creamy Asiago Sauce

By Denise Pare-Watson

This recipe for Pan Roasted Chicken Breast with Creamy Asiago Sauce has gone through a significant transformation over the years. It is interesting how favourite family recipes experience modifications as a result of ingredient costs, dietary restrictions or simply, a streamlining of the recipe.

Skip to Recipe

When I read the original recipe provided by the meat department of a major grocery chain a number of years ago, I recall thinking that it would be a rich and indulgent dish for company only. I also noted the recipe used two large frying pans, and since my kitchen equipment was rather meagre at the time, I simplified the recipe so that it could be prepared in one pan.Chicken with Creamy Asiago sauce | urbnspice.com

The original recipe was named “Chicken Breasts with Blue Cheese Sauce”, which called for 550 g of Blue Cheese – that is a lot of Blue Cheese! Since our family was not really a huge fan of Blue Cheese, I modified the recipe to use Asiago Cheese. Asiago Cheese is similar in taste to Parmesan and can be easily melted. A small amount of flavourful Asiago cheese goes a long way. I created a delicious sauce with 120 g (2 cups grated) of Asiago cheese, which is a significant departure from the amount of cheese used and cost associated with the original recipe. Save this dish for company or share it with someone you love – just give it a try – you will not be disappointed!

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Original content here is published under these license terms:  X 
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Filed Under: Cooking Techniques, Gluten Free Recipes, Main Dishes or Entree Options, My Recipes, Poultry Dishes, Sauces, Savory Tagged With: Family Recipes, Gluten Free Recipes, Main Dishes, Poultry Dishes, Tips and Techniques

Duck Fat Potatoes with Smoked Sea Salt

By Denise Pare-Watson

The Inspiration of Urb’n’Spice Series

If you want to make something truly delicious to serve as a small plate offering or on a casual family platter, try these Duck Fat Potatoes with Smoked Sea Salt. It is one of those foods that you will say, ‘this is the best thing that I ever had!’ Easy to make, easier to eat! Make more than you think you might need – they will be gone in a flash!

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Duck Fat Roasted Potatoes | urbnspice.com…

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Original content here is published under these license terms:  X 
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Filed Under: Appetizers and Small Plates, Casual Dining, Condiments & Accompaniments, Cooking Techniques, Gluten Free Recipes, Inspiration of Urbnspice Series, My Recipes, Potatoes and Rice, Preservative Free Tagged With: Appetizers, Duck Fat, Potatoes, Small Plates

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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