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Vegetarian

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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Digiprove sealCopyright secured by Digiprove © 2019 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, 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

Vegetable Tian – Gluten Free, Grain Free, Refined Sugar Free

By Denise Pare-Watson

CHC CANADA 150 FOOD BLOG CHALLENGE SERIES

I am a proud Canadian. When the Culinary Historians of Canada invited food bloggers to participate in the “CHC Canada 150 Food Blog Challenge”, I knew that I wanted in! What a great way to celebrate and honour Canada’s 150th birthday by featuring a different Canadian dish or discussing a topic which reflects on what it means to be Canadian.  For the month of June, CHC invited food bloggers to share stories and recipes that relate to farmers’ markets, farm-gate stands, dockside fish purchases and other examples of purchasing food directly from the source.  Vegetable Tian is my Farmer’s Market inspiration.

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Vegetable Tian using tomato, zucchini and eggplant | urbnspice.com

Vegetable Tian using tomato, zucchini and eggplant

Some of my best food memories from my childhood were close to home in our market size vegetable garden. Every day, we would grab our shallow oblong basket called a trug and carry it to the backyard to pick fresh carrots, potatoes, tomatoes, lettuces or whatever was ripe at the time.  Eating fresh-picked produce is a true pleasure to your taste buds.

I live in a produce paradise called the Okanagan Valley where Farmer’s Markets and wineries abound.  For example, when I go to the farmer’s market or the roadside stands, the Sweet Strawberry Tomatoes, or the Savoy Cabbage is always irresistible. The vibrant colours and a wide variety of seasonal vegetables can represent that day’s inspiration. I enjoy making a Vegetable Tian with fresh young zucchini, tomato and eggplant.  A tian (le tian) is a type of gratin dish. It is made by thinly slicing vegetables and layering them in a shallow earthenware dish and slow-baked until the vegetables are tender and flavourful.  The hidden bottom layer of the tian is caramelized onion, which not only provides amazing flavour to the dish but also a stable foundation on which to lay and shingle the sliced vegetables.

Farmer's Market vegetables | urbnspice.com

Farmer’s Market vegetables

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Digiprove sealCopyright secured by Digiprove © 2017-2018 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: CHC Canada 150 Food Blog Challenge Series, Cooking Techniques, Dairy Free Recipes, Egg Free Recipes, Gluten Free Recipes, Grain Free Recipes, Inspiration of Urbnspice Series, My Recipes, Nut Free Recipes, Refined Sugar Free Recipes, Vegetables, Vegetarian Dishes Tagged With: Baked Vegetables, Classic Dishes, Gluten Free, Grain Free, Gratin Dishes, Provencal recipes, Provence, Refined Sugar Free, Tian, Vegetables, Vegetarian

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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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