Simply Gourmet
Calgary, AB
Canada
ph: 403-400-2444
chef
Recipes
As a chef my greatest pleasure is sharing my food with others, so I have chosen a couple of recipes that you can easily make yourself. I am a big believer on cooking seasonally so as the seasons change so will the recipes.
Watch this space...
Honey Roasted
Root Vegetables
A simple recipe to enjoy root vegetables while in season
Serves 8
(serving size: 1/2 cup)
Ingredients
- 1 cup coarsely chopped peeled sweet potato (about 1 medium)
- 1 1/2 cups coarsely chopped peeled Rutabagas (about 2 medium)
- 1 1/2 cups coarsely chopped peeled turnip (about 2 medium)
- 1 1/2 cups coarsely chopped parsnip (about 2 medium)
- 1 1/2 cups coarsely chopped carrot (about 2 medium)
- 1/4 cup honey
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 3 shallots, halved
Directions
Preheat oven to 450°.
Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a cookie sheet. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.
FOR MORE RECIPES LIKE THIS VISIT
BORSCHT
A traditional Ukrainian Beet Soup
Serves 10
Ingredients
- 1 bay leaf
- 1 tsp black peppercorns
- 1/8 tsp mustard seeds
- 3 sprig parsley
- 3 sprig thyme
- 2 cloves garlic
- 3 tbsp olive oil
- 1 medium russet potato (3/4 pound), peeled, chopped
- 2 1/2 cups chopped red cabbage (about 1/4 small head)
- 1 large onion, chopped
- 8 cups (or more) vegetable or chicken stock
- 6 2-inch-diameter beets, peeled and chopped
- 1 cup drained canned chopped tomatoes
- 1 apple, peeled and grated
- Rice wine vinegar, to taste
- Coarse salt and freshly cracked black pepper
- Sour cream, for garnish
- Chopped fresh dill, for garnish
Directions
- Wrap bay leaf, peppercorns, mustard seeds, parsley, thyme sprigs and garlic in a cheesecloth and tie it securely with a piece of string. This is called a bouquet garni.
- Heat oil in heavy large pot over medium-high heat.
- Add potatoes, cabbage and onion and saute until cabbage softens, about 5 minutes.
- Add vegetable stock, bouquet garni, beets, tomatoes and apple.
- Bring soup to boil.
- Reduce heat and simmer until vegetables are tender, about 30 minutes.
- Remove the bouquet garni.
- Puree 4 cups of the soup in a blender and return to the pot so that the soup will still be chunky.
- If desired, thin soup with more vegetable stock.
- Add rice wine vinegar to taste and season with salt and pepper.
- Ladle soup into bowls.
- Top with dollop of sour cream and sprinkle with dill.
FOR MORE RECIPES LIKE THIS VISIT
Simply Gourmet
Calgary, AB
Canada
ph: 403-400-2444
chef
