Really? This was the question posted after I ordered them in a restaurant a scant while back.
Although it made me think back. I was assured by my memory that brussels sprouts were indeed the only vegetable that left me sitting at a darkened dinner table at the age of about 7ish, to contemplate reviving the circulation in my lower extremities. It was the brussels sprout that sat cold as I outwitted and outlasted my father’s patients. It was an entire stalk of brussels sprouts that I, later that year in my third grade class, brought in as a mystery object to stump my fellow peanut gallery during a presentation.

Why would I order them then? On my birthday no less?
Mostly because they were actually on the menu. I mean, who the hell would put one of the most despised, spherical vegetables on the planet onto their dinner menu?

What can I say? I’m a daredevil. That and they had bacon in them, so they had to be good, right?

Finely shredded, bacon-y delicious with a sprinkle of crushed, red chilies and lemon zest. They really were good. I ate them all, I wanted more, in fact, they were about the best part of my meal! Needless to say I’ve made them again, of course, not being a big bacon eater going to the butcher to grab three slices of bacon raised a little eyebrow, but that why we shop at the butcher, so you can get exactly what you want – and get it organic…

BRUSSELS SPROUTS WITH BACON

1 pound Brussels sprouts, trimmed and shredded
3 Slices Bacon, please, please make it organic
Pinch of chili flakes
Zest of half a lemon
salt and freshly ground pepper to taste

In a large sauté pan, cook bacon over medium-high heat until crisp.
Remove and rest on a paper, reserving 2 tablespoons of the bacon grease in the pan.
To the pan, add the shredded brussels sprouts and cook over medium heat until softened and steaming.
Meanwhile, roughly chop the bacon into small pieces.
Remove the brussels sprouts from the heat and stir in chili flakes and zest then season with salt and pepper to taste.
Serve hot.

One can never tire of pizza.

As weekly addicts, Thursday is our pizza night. For at least the past few years we have yet to miss a day.
We’ve ordered in and done the store bought frozen but we’ve always ended up returning to my own dough.

Not only is making your own just better, it’s fun. Lay out the ingredients and it makes for a party and, in this case it was a fabulous way to use up some Thanksgiving leftovers.

I’ve heard of about a million things that people have put on pizzas from Cheetos to dessert, but this, I have not, nor tried.

Canadian Thanksgiving is the second Monday in October leaving my third day of leftovers perfect for pizza.

Besides the fact that this dough is an overnight affair, it’s well worth the wait time. The dough is crispy with the perfect amount of yeastiness and is oh so forgiving when a uncommitted tosser like me, throws it up in the air.

A nice change from the hot sandwiches and pot pies we could have just had in our future, I topped our weekly za with the four local cheddar smatterings of our cheese platter, butternut squash, spinach and of course, turkey. (Just to complete, I dotted cranberry sauce for serving.)
I must say, this was one of the tastiest leftover dinners we’ve endured.

Hosted by Rosa, she dedicated this month’s challenge to Sher, of What Did You Eat?, a blogger and fellow Daring Baker, who passed away last July.
As I celebrated this tradition with my family, be certain, I had plenty to be thankful for.

Recipe:

~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled – FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast – FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar – FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2.  FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter.  Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them.  Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8.  FOR GF:  On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator.  Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven.  Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or

10.  FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11.  FOR GF: Lightly top it with sweet or savory toppings of your choice.

12. Lightly top it with sweet or savory toppings of your choice.

Or

12.  FOR GF:  Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or

13.  FOR GF:  Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pan to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or pan.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

Needless to say we all like soup in this house. Nothing beats a warm bowl on a cold day. Well, maybe that warm bowl with some of that fresh bread I’ve finally been able to be baking…

Red peppers, to me, are one of those amazing vegetables. You see, I absolutely, without a doubt hate it’s cousin the green pepper, but a red one, especially a freshly roasted one? I will put in and on just about everything.

Roasting the peppers take about as long as the soup, so it’s a quick and delicious lunch…. So quick, I was very glad to have photographed it first, since the pot did not last.

ROASTED RED PEPPER SOUP

1 Tablespoon Olive Oil
3 Shallots, finely chopped
1 Clove Garlic, minced
3 Red Bell Peppers, roasted*, peeled and chopped
1 Potato, peeled and diced
2 Carrots, peeled and chopped
1 Stalk Celery
2 Tomatoes, Peeled and chopped, 1 – 8oz can
4 Cups Vegetable Broth
1/2 teaspoon Crushed Dried Thyme
1/4 teaspoon Salt and Freshly Ground Black Pepper, to taste

* To roast the peppers, lay them directly over an open flame of a gas cooktop, BBQ or under the broiler, turning often to evenly blacken – but not scorch. Cool in a large enough bowl to hold them, tightly covered with plastic wrap. Once cool enough to handle, peel and rub away the loose, blackened skin.

Peel and dice the shallots, carrots and potato.
Heat the oil in a large stockpot and add the diced vegetables and garlic to sweat and soften.
Seed and slice the peeled, roasted peppers.
Add the peppers and celery stalk along with the broth to the vegetables.
Bring to a simmer and cook until potatoes and carrots are soft.
Add thyme, salt and pepper.
Remove celery stalk and discard.
Add the chopped tomatoes and heat through.
Purée with a hand immersion blender until smooth.
Adjust seasoning, if necessary.

Serve with toasted fresh bread or arugula pesto or garlic seasoned croutons.

The purée overflowith and another Holiday to eat pumpkin pie is fast on my heels, I just couldn’t be happier.

Pumpkin pie is one of those things rarely eaten but certainly loved. Perhaps it’s absence is why it’s so cherished by so many. I don’t care really. It’s the highlight of Thanksgiving dinners everywhere and a terrific way to eat pumpkin.

This year having so many varieties to search for the ultimate pie pumpkin, I wanted got the urge to try out a few different ideas stemming from the same great end result.

With the scraps I made these super Pumpkin Pie Poppers. It was a perfect way to taste test and to say I ate the whole pie, so with the winner, I made a fresh batch.

Of all the pumpkins collected from the patch, I found some that were fabulous in soups, some that were great for pasta and of course pie.

In the top three, the all classic Sugar Pie Pumpkin is always standard. It has a good texture, dense and creamy for pies.
Next, silky with a hint of melony sweetness was the Rouge Vif D’Etamps. This Cinderella pumpkin is not just charming for it’s good looks. Once it’s prepared for pie, it’ll make you and your guests all feel happy forever after.
Last it’s the queen of Venice. I know I just when on and on about how I love the Marina Di Chioggia but, as far as pumpkins go, it’s practically perfect in every way. This gourd tasted great on it’s own so naturally, it’s sweet and creamy texture worked beautifully in the gnocchi, cake, pie, pasta and CUSTARD that followed.

Essentially that’s what pumpkin pie is right, custard in a pastry shell? This notion got me to thinking about my own likes for pie and maybe others too. I’m more for the insides and not so much for the crust. I try, really I do to eat every last crusty crumb, but after all this testing, I was looking forward to my second, er, third Thanksgiving of the year, I thought maybe to just put the good stuff in a cup.

This revolutionary classic is so versatile and sure to please everyone at the Holiday table. Topped with whipped cream and fresh nutmeg or made extra decedent with a good sprinkling of sugar and a dusting of fresh cardamom, then brûléed to a sharp, crunchy perfection.
Ahhhhhh. Don’t even get me started on my love of crème brûlée.…

PUMPKIN “CUSTARD”

1 1/2 cups Marina Di Chioggia Pumpkin Purée, roasted
1 1/2 cups Soy Milk
2 Tablespoons Cornstarch
1/3 cup Brown Sugar, packed
Pinch of Salt
1 1/2 teaspoons Ground Cinnamon
1/2 tsp. Ground Ginger
1/8 tsp. Ground Cloves
Pinch Freshly Ground Nutmeg

Cut the pumpkin in half and remove the seeds.
Preheat the oven to 350ºF.
Place the cleaned pumpkin in a large enough baking dish. Fill the dish with enough water to cover the bottom. Roast the pumpkin for 90 minutes or until soft.
Once cool enough to handle, remove the flesh from the skin and place in a food processor to purée until smooth.
In a large bowl, whisk together soy milk and cornstarch until smooth.
Add the pumpkin, sugar, salt and spices; mix well.

To make Vegan Pumpkin Custards:

Preheat the oven to 350ºF.
Set a kettle of water to boil.
Pour the prepared custard mixture into six 3″ ramekins or similarly sized serving (tea/egg…) cups, about 3/4 full.
Place the cups on a baking dish with raised sides.
Transfer the dish to the oven and pour the boiled water into the baking dish to surround the ramekins, in a bain marie, about 3/4 the way up.
Bake for about 40 -45 minutes or until the centers are fairly firm and no longer jiggling.
Cool before serving and top with whipped cream and a dusting of freshly grated nutmeg.

To make Vegan Pumpkin Crème Brûlée:

Follow the instructions above for the custard, omitting the topping of the cream.
Once the custard cups have completely cooled, evenly top about 1 teaspoon of granulated sugar per cup along with a light sprinkling of ground cardamom, if desired.
Caramalize the sugar to a hard, golden, crackly crust with either a brûlée torch or under close watch, beneath the broiler.

To make Vegan Pumpkin Crème Caramel:

In small saucepan add stir 1 cup granulated sugar with 1/2 cup of water.
Heat over medium-high heat and stir until dissolved.
Reduce heat to medium; cook, stirring as little as possible.
Brushing down the sides of pan as necessary with brush dipped in cold water, until deep golden in colour, about 10 minutes minutes.
Remove from heat and divide among the ramekins to coat bottoms and about 1/2″ deep.
Pour in the prepared custard and place in the baking dish, again creating the bain marie water bath.
Bake for at 350ºF for about 45 minutes and remove from the oven when the centers appear firm.
Allow the custards to cool in the water until it is tepid then remove to cool completely.
Slide a knife around the sides of each ramekin; place a serving plate over each dish, flipping gently to remove, letting caramel run onto plates.

To make Vegan Pumpkin Pie:

Preheat the oven to 350ºF.
Prepare vegan pastry dough.
Roll out to a single crust, dock the pastry with a fork and blind bake for 10 – 15, or until light golden in colour.
Prepare the basic custard and pour into the crust.
Cover the edge crust with aluminium foil then continue to bake at 350ºF for 40 minutes.
Remove foil and return the pie to the oven for an additional 10 minutes of baking.
Allow the pie to cool completely before slicing.

For the Pumpkin Pie Poppers:

Treat the poppers the same as the pie, however roll the dough and cut into rounds with a flour rimmed glass.
Fit the cut pastry dough into mini muffin tins.
Bake at 350ºF for 15 minutes for until the crust is golden and the center of the custards are firm.
Allow to cool slightly before removing from the tins.

CRANBERRY PUMPKIN TEACAKES

2 Cups Drained, Puréed Jarrahdale* Pumpkin
1/4 Cup Vegetable Oil
3/4 Cup Brown Sugar
1 teaspoon Vanilla
1/2 teaspoon Salt
1 Cup Whole Wheat Flour
1/2 Cup All Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Lemon Juice or Zest of One Lemon
1/2 Cup Cranberries, fresh or frozen – dried may also be substituted but will not give as fresh and tart of a flavour

Heat the oven to 350ºF.
Prepare large hole muffin tins with a spritz of spray oil.
Drain the pumpkin in a large mesh sieve in order to remove any excess liquid.
In a large bowl, combine the pumpkin, sugar and oil.
Add the vanilla, cinnamon, salt and lemon.
Once combined, add the flour, baking powder and baking soda, mixing only to moisten.
Fold in the cranberries and drop by the spoonful into the muffin tin.
Filling about 3/4 full, flatten the tops the back of a clean, dampened finger or spoon to make each cake even and level.
Bake for about 18 minutes or until a cake tester can be removed cleanly.

Allow to cool slightly then remove from tins to a rack to cool completely before dusting with confectioners sugar.
Serves perfectly with a big hat and a steeped Earl Grey.

*Jarrahdale pumpkins are beautiful, blue ridged heirlooms which originated from Australia. Terrific for baking, they have a velvety texture with a mild sweetness and a vibrant orange flesh. Of course other unseasoned pumpkin purées may be substituted if one can’t be found.

One of the best things about living in Canada in the fall, other than the fabulous hauls from the farmers market, is that other reason why we appreciate the almighty maple tree.
The nectar of nature, maple syrup is truly a spring gift, however delicious, a simple autumn walk can be just as spectacular. The colourful displays the scarlet and rusted orange maple leaves screaming their last vibrant shrieks before plunging to their deaths is always enough to get my heart racing back to life.

When I recently took part in a detox diet, I realized my longing of food. No, I didn’t crave fatty snack food or sugar, per se, it was the bread. Neglected of fruit, sugars and wheat among (many) other things, it was the bread I craved.

Always a creative person, by mid-diet, I was determined to solve my dilemma.
Only restricted by wheat, gluten and yeast, I set out to find any alternative.
Scanning the aisles of the health food store, I found various root and bean flours which met my specific diet requirements. Knowing that some of these new flours would lend an undesired new flavour twist to my creation, I found the most mild; brown rice, cranberry bean, arrowroot and soy flours then set off to work.

Inspired by a dense, sticky snack bread sent to me from my Blogging By Mail partner, Arden. Her Kruidkoek was spiced, but not too sweet, perfect for something like, say, pumpkin.

Next having to go sugar-free, I knew I wouldn’t get the sticky, sweetness of that super Dutch snack, but it didn’t matter. I wasn’t looking for cake, I wanted my bread back. Something to clean my plates and dip in my soup. Something just to finally eat and feel satisfied again. The maple syrup was perfect in this regard. Not the same sweetness as sugar and just a hint of smokiness – perfect.

What I ended up with made me feel like I was cheating, isn’t that terrible? Great on it’s own and with the Roasted Vegetable Soup, I finally I felt like this diet was really working for me. I had my bread, I felt whole again.

MAPLE PUMPKIN QUICK BREAD

1 1/4 Cups Soy Flour, may be substituted with unbleached flour
1/2 Cup Cranberry Bean Flour, may be substituted with whole wheat flour
1/4 Cup Arrowroot Flour, may be substituted with whole wheat flour
2 teaspoons Baking Powder, gluten-free
1 teaspoon Baking Soda
1 1/2 Cups Pumpkin Purée
1/3 Cup Molasses
1/2 Cup Maple Syrup
1 Cup Soy Milk
1 1/2 teaspoons Cinnamon, ground
1 teaspoon Ginger, ground
1/2 teaspoon Freshly Grated Nutmeg
1/4 teaspoon Salt
Cooking Spray or oil for greasing

Preheat the oven to 300ºF.
Sift the flours, baking powder and baking soda into a large bowl.
Combine the pumpkin purée, molasses, maple syrup, milk, spices and salt in a large, 1 litre measuring cup.
Pour the wet ingredients into the dry and stir to moisten, do not over mix.
Once all the flour has been absorbed, lightly spray a loaf pan with cooking spray and levelly pour in the dough.
Bake for 55 – 60 minutes or until a cake tester can cleanly be removed.
Allow the bread to cool in the pan completely, if you can resist the aroma.

Bake this and other doughy delights and celebrate World Bread Day 2007.

Nauman’s Farm is located just outside of Waterloo, Ontario. Only minutes away from the infamous St. Jacob’s farmers’ market there. My knowledgeable hosts Anne and Hugh had been busy throughout the summer, preparing to make my day. Beyond the brightness of the orange hillside, the Nauman family had an impressive display of close to twenty varieties of heirloom pumpkins. My lack of emotion about pumpkins was about to change. At the top of the hill, up by the barn, was one of the most incredible and elaborate arrangements of gourds I’ve seen. There was an amazing array of color, giving me the feeling of being on a shoot for a Martha Stewart spread.

The first to catch my eye, of course, was the Rouge Vif D’Etamps. Directly translated, this “vivid red” heirloom was first introduced in America in 1883 and tremendously popular in Paris’ Grande Market. Touted for it’s sweet, smooth interior, the Rouge Vif is perfect for pies… and princess coaches. Research into my lovely treasures, found that it was the Rouge Vif which was used as the illustrator’s model for Cinderella’s 12am ride; now that’s one snazzy pumpkin.

Along the rows of market styled, wooden bins were my next few finds. I found various shades and contours of blue varieties; Grey Ghost, Hubbard and the Jarrahdale. Blue grey in colour, the Jarrahdale is picturesque with it’s deep ribs and warty texture. This Aussie native stores well and with it’s nice texture, mild flavour and slight sweetness, it will cook or bake up into just about anything spectacular.

The frog prince of them all is another French heirloom. The Galeux d’Eysines is a brilliant specimen for any vegetable, let alone the humble and often overlooked pumpkin. Aptly named “The Pebbles of Eysines”, the coral coloured heirloom gains recognition by it’s warty like pebbled skin, which is a sign of it’s ripeness. Warts and all, this pumpkin is certainly made into a conversation piece on it’s own even before preparing it into just about the best soup this side of the Atlantic.

The one heirloom which had me throwing my hands together like a little school girl was the Marina Di Chioggia. Not typically being on the rah rah side of the pumpkin fence, The Marina Di Chioggia is the pumpkin which looks least like one. Appearing more like a squash with it’s hard green exterior and off – spherical shape this treasure hails from Venice. Read up about it anywhere and you will see that it’s the queen of pumpkins. Aptly nicknamed “Deliziosa”, it’s velvet interior with a perfect moisture content makes for perfect pies, cakes, soup and of course, gnocchi.

GALEUX D’ EYSINES PUMPKIN + FENNEL SOUP

1 Tablespoon Olive Oil
1 Shallot, minced
1 Leek, white + light green parts only
2 Cloves Garlic
1/2 Fennel Bulb
1 Macintosh Apple
1/3 Cup White Wine
8 Cups Vegetable Stock or water
1 Tablespoon Fleur de Sel
Freshly Ground Black Pepper, to taste
1/2 teaspoon Fresh Rosemary, 1 sprig finely minced
1/2 teaspoon Thyme
1 Dry, Red Chili
1 Galeux D’Eysines Pumpkin, about 5 – 6 Pounds whole

Preheat the oven to 350ºF.
Section and seed the pumpkin. Reserve seeds for roasting or trying to grow your own.
Peel half of the pumpkin, cute into cubes and reserve. Cut the other half into 2″ wedges.
Line a baking dish with parchment and lay the pumpkin wedges in an even layer. Bake for 20 – 30 minutes or until tender.
In a large stockpot, heat the oil and add the shallots and diced leeks.
Once they have softened add the garlic.
Half the fennel and reserve the fronds for garnish, if desired. Dice and add to the garlic, shallots and leeks.
Add the wine and allow it to cook down and soften the fennel, 2 – 3 minutes.
While the fennel begins to soften, peel and slice the apple.
Add the apple, rosemary, salt, thyme, chili and reserved, cubed pumpkin.
Cover with stock and bring to a simmer.
Cook until the pumpkin is very soft.
Remove the skins from the roasted pumkin and add to the soup along with freshly cracked pepper to taste.
Purée with a food processor or immersion blender.
Strain soup through a mesh sieve.
Adjust seasoning to taste.

I had thrown together some basic menu ideas and headed out to the grocery store to pick up some last minute things – shamefully the same things I seem to grab every time I’m out. Yes, staples are one things but redundant patterns are another. I began to think I should practice what I was about to preach.

Passing through the produce aisle, I realized I was about to ignore the fennel the same way I have done about one thousand trips before. Looking at the round white bulb and the bright green feathery fronds, I realized I’d never even tasted it. I actually think I might have been a bit intimidated on what to do with it exactly. I took the plunge, altered my menu plans and picked one out. Once I’d returned home with my fennel, I wanted to see what I could find out about my new vegetable. I knew the basics already, the other name of Anise gave away it’s licorice like flavour undertones. I’d previously seen it in salads, thinly sliced, usually served with orange segments but when I tasted it I thought I might go for the alternative of a roasted flavour. All around the fennel bulb is a combination of licorice, cabbage and celery flavours but the licorice tends to mellow when it’s cooked.

Since it’s summer, I opted for grilling instead of roasting. Not only did I want to keep the extra heat out of my house, I thought the smokiness might be a nice addition. Fennel, as intimidating as I first thought, is very simply to prepare. The bottom root end, the stalks and fronds need to be removed, but not discarded – I ended up using practically everything here and there. I sliced the bulb down the centre and tossed over the marinade.

Other than the time taken to grill, this recipe was a snap. My guests were impressed and I have become a fennel convert.

Now onward to Jerusalem artichokes, golden beets and kohlrabi. Which are the vegetables, you’ve eyed, but not tried?

GRILLED VEGETABLE STRUDEL

1 Bulb Fennel
1 Zucchini
2 Cloves Garlic, Minced
1 Orange Pepper
1/2 Red Onion
3 Tablespoons Balsamic Vinegar
1 Tablespoon Olive Oil
1 Tablespoon Vermouth (optional)
1 Tablespoon Flat Leaf Parsley, chopped (optional)
Crack of Black Pepper
1 Sheet of Puff Pastry*

Heat the grill to medium.
Remove the top fennel fronds and reserve.
Cut the base from the fennel, slice down the center.
Remove the ends from the zucchini, slice lengthwise.
Slice the onion into 1/4″ rounds.
Toss the fennel, zucchini and onion in the balsamic, oil, vermouth and pepper.
Add the vegetables, along with the pepper to the bbq and grill, turning regularly, until the vegetables have even grill marks and have softened.
Place the pepper into a bowl and cover with plastic wrap to steam.
Remove the skin and pull the stem from the pepper to remove the seeds.
Preheat the oven to 350ºF.
Roll out the puff pastry to a 10″x10″ square.
Chop the vegetables roughly.
Add garlic, parsley and reserved fennel fronds, if using, salt to taste and add pepper if necessary.
Spoon and evenly distribute the grilled vegetable mixture to the center of the pastry to form a line.
Pull the first side of the pastry over the vegetables, roll the pastry and vegetables over into the remaining pastry. Dot the end with water to seal. Flip the pastry so the seal is on the bottom.
Transfer the strudel to a non-stick baking dish or cookie sheet. Score the top.
Bake on the center rack for about 25-30 minutes. Remove once the pastry is golden and crisp.

* As to date, Tenderflake in Canada and Pepperidge Farms brands of puff pastry are vegan.
However, As with any prepared food you should be prepared to read the label.

Serve with a drizzling of Roasted Red Pepper Purée.

Serves 4-6