Tuesday, 28 January 2014

Not the Salt of the Earth, but it Should Be In Your Kitchen

Not all salts are created equal. In fact, most of them are of a lesser stature, especially the iodized tiny cubes of the common table salt. There are better choices out there, choices that remove the iodine and the anti-caking agents and leave you with pure, true, salt.

Amongst some really, really, tasty salts out there is one that stands out above them all: Maldon Sea Salt. Seriously, all you need to do is taste test this with any other salt and it's going to be very obvious. It's mild, yet penetrating taste, adds that perfect finishing touch to any dish you would consider salting. I like it so much, I now carry a pinch tin of it in my pocket.

As Slate Magazine so eloquently put it, "It's half the price of a movie ticket in New York City. Shut up and buy this salt."

'Nuff said.

Sunday, 26 January 2014

Quick Tip: Be Prepared

Eating good tasting food every night can be hard to arrange, but not if you think a bit ahead like Gina does. Visit her site, Shabby Creek, to find out how to put one month worth of tasty meals together in a less than a day.

It's great idea on her part, though I have to admit that I would probably struggle to do this, mostly out of sheer laziness on a weekend. Nevertheless, I have to admire the solution she's put together, it's quite a slick exercise on her part and if you have that discipline then you'd be rewarded.



The Best Tomato Soup, Ever

I love soup, all kinds of soup, and on a cold winter's day there's seldom anything better for lunch than a bowl of hot tomato soup and a grilled cheese sandwich. That, then, leads me to my absolute favourite tomato soup recipe!


So, first, assemble the ingredients:

  • 2 - 28oz cans of diced tomatoes
  • 2 cups vegetable broth
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp honey
  • 1/2 cup fresh basil, chopped
  • 1/2 cup cheddar cheese (I prefer sharp, older, cheeses)
  • 2 tsp dried oregano
  • 1 cup of cream
  • salt and pepper to taste

Chop the onion and mince the garlic, then spray a large pot with olive oil and heat at medium. Add the onion and cook until softened. Then add the garlic and cook for about two more minutes.


Pour in the tomatoes (with the juice). vegetable stock, honey, basil, cheese, oregano. Salt and pepper to taste. Bring to a simmer, cover, and continue simmering for about 10 minutes.


While the mix is cooking, grate your cheese and prep the cream. You'll also want an immersion blender, if you have one, but a regular blender will do, it'll just take a bit more work to blend.


When the ten minutes are up, add the cheese and cream to the soup, stir to mix in, then blend until creamy smooth.


Serve and enjoy! Serves 6-8, but freezes well, so make the full-sized batch. Sprinkle some additional grated cheese on the soup for some extra cheesy goodness.