Turkey Congee (Savoury Rice Porridge)

Turkey Congee

Sorry for the hiatus.
 
It’s been a busy past few months, including two wonderful weddings – one of which was my own!  I’m happy to be back in the kitchen and excited to use all of our new wedding gifts and matching cookware.  I feel like such a grown-up.
 
 My first introduction to congee was a few years ago at one of my husband’s bi-monthly family dinners.  A few times a year, Popo (grandma in Chinese) makes a huge vat of turkey Jook, another name for congee.   Congee is a popular Asian rice soup made by cooking rice in water or stock until it has broken down to a porridge consistency.  At first I have to say that I was not overly fond of its bland taste but saw the potential to spice it up. 
Continue Reading

White Borscht Soup

DSC03451

You may be asking yourself, “What is white borscht?” Well that’s exactly what I asked myself when I walked into a small café and saw the soup of the day.  Borscht is something I’ve made many times in the past, but it always has a distinct purple colour thanks to the beets.  So what made it a white borscht? The waitress could obviously sense my confusion and she offered to give me a sample. After one sip I knew it was exactly what I was going to order for lunch. As it turns out, white borscht is a lot like beet borscht, just minus the beets!

Continue Reading

Fish and Vegetable Stew in a Light Tomato Broth

Image

With the weather getting colder, soups and stews are starting to make their way back onto my weekly dinner rotation. There are so many different combinations of flavours and ingredients that you could make a different soup each night of the week and never get bored.  Whether you call it a soup or a stew, this rich tomato broth with tender chucks of fish and vegetables comes together quickly and makes a perfect weeknight meal.

Continue Reading