There’s no denying the fact that the weather dictates your meals and influences what you eat. Hazy summer days calls for light meals like refreshing salads or meaty burgers cooked on the grill. Cozying up with a hearty stew or Sunday roast is what we have to look forward to when the temperature dips in the autumn and winter. Nothing soothes the soul like a soup on days that you’re wearing an extra layer of clothing and it’s as dark as midnight by 5pm. The creamy kind, pottage, vegetarian and even ones with rice or noodles, I love all kinds of soup, and love creating different recipes. I’ve teamed up with Philips to test out their hand blender and was challenged to use it in a recipe. The crisp autumn air and available seasonal root vegetables inspired me to use the hand blender in a new recipe; Creamy Leek and Potato Soup with Truffle Oil!
I used to think that it was ludicrous to eat soup noodles in summer, but with more and more noodle houses popping up in Montreal I think I’m going to have to abandon this ridiculous way of thinking. I just couldn’t imagine slurping copious amounts of hot noodles in steamy broth when the mercury inches above 20 degrees when I already have sweat management problems. I guess I can say my narrow-mindedness changed when I spent some time in South-East Asia where downing road-side bowls of hot noodles at the butt-crack of dawn where the temperature was already 30 degrees and a notion of “humidex” didn’t exist because it was always at 100%. So as spring kicks into high gear and air is still crisp, I checked out Nouilles de Lan Zhou in Chinatown for some homemade hand-pulled noodles.
I love bread. I once bought a bread maker from Canadian Tire and made all sorts of bread; nutty kinds with different grains and dried fruit, then I went through a vegetable phase and made loaves with zucchini and carrots… for like a week and never touched the thing again. There are things that you need to leave up to the professionals, roof repairs, off-shore oil drilling, cellphone unlocking and bread making. I recently hit up this spot in the Mile-end that has been giving the people of Montreal bread boners claiming them to make the “best bread” in the city.