Eats & Drinks

Autumn leaves and pumpkins please

BY SHELBY WOOD PHOTOS BY STUDIO 78

That fall feelin’... when the days start to become shorter and there’s that distinct crisp chill in the air. Leaves are turning colour as we hear them rustling in the wind and start to even cover the ground around us.

There’s a richness that sets in and makes us want to reach for that cozy sweater, a warm cup of just about anything and a meal that is a like hug when we eat it.

It’s so interesting with cooler weather and change of seasons how what we tend to gravitate towards eating also does the same.

I always know I am craving a good soup, but one that is hearty, fi lling and also doesn’t take me all day to make. This soup is one you can whip up in half an hour and packs so much fl avour. Pair it with this delicious bread and it’s always a hit that will only leave you coming back for more. Hope you enjoy.

xox Shelby

Italian wedding soup, Shelby Style

1 pkg Johnsonville hot or mild Italian sausage 2 onions, chopped fine 3 carrots, chopped into ½’ pieces 3 celery, chopped into ½’pieces Half bag of Spinach/kale mix 1 tsp basil 1 tsp thyme 1 tsp pepper 1 tsp minced garlic 2 cartons of vegetable soup broth Half bag of Cheese stuffed tortellini

Directions

• Add celery and carrots to soup pot with vegetable broth, plus 1 cup water. • Add in spices and garlic. • Bring to a boil. • Take sausage out of casings, crumble into small chunks. • Add sausage and onions to a pan, sauté. • Once onions are tender and meat is cooked, add mixture to broth. • Reduce heat to a low simmer. • Chop spinach & kale, add to soup. • Simmer for 25 minutes. • Add Tortellini pasta, simmer for 7 minutes. 

Ginger Snap cookies

2 1/4 all purpose flour 2 tsp ground ginger 1/2 tsp ground cloves 1/2 tsp nutmeg 1 tsp baking soda 1/4 tsp salt 3/4 cup margarine 1 cup white sugar 1 egg 1 tbsp water 1/4 cup molasses

Directions

• Preheat oven to 350. • In a medium bowl, Sift together your dry ingredients. • In a separate bowl, cream together butter and sugar until light and fluffy. • Beat in egg. • Stir in water and molasses. • Gradually stir in dry mix. • Once fully combine, roll into 1” balls. • Add white sugar to a plate and roll balls in white sugar to lightly coat. • Place on cookie sheet and use a fork to flatten slightly. • Bake 8-10 minutes. Cool. • Add optional Icing.

Icing:

1/2 cup Cream cheese 1.5 cups Icing sugar 1/4 cup Whipping cream 2 tsp Rum extract Combine with hand mixer. 

Onion & Garlic pull apart bread

Dough recipe:

1 1/2 tsp yeast 2 cups flour 1/4 cup sugar 1/4 cup oil 1/2 tsp salt 2/3 cup warm water

Mixture:

1 medium onion, dices 1 cup margarine 2 tbsp minced garlic Salt & pepper, to taste

Directions

Directions for are for a Bread maker on the dough setting. If you don’t have one, it can me mixed in a bowl, making sure the ingredients are all combined. Kneed for a couple minutes, then let rise for approximately 1 hour like the dough setting would be. And when in the tins let rise until puffy approx 2 hours.

• Whisk together warm water and yeast. Cover and let sit for 5 minutes. • Add in flour, sugar, oil and salt to water and yeast mix. Makes 2 loaf tins

• 1st rise – Place the dough in a lightly greased large bowl, turning it to coat all sides in oil. • Cover with a clean kitchen towel. Allow to rise in a warm area for 1-2 hours, or until double in size. • When the 1st rise is complete, grease 2 baking loaf pans (approximately 8 x 4). • Melt ½ cup margarine in a frying pan, then add the diced onions, salt and pepper. Cook until the onions are soft. Turn off heat, then add remaining ½ cup margarine and minced garlic. • Lightly coat the baking pans with the mixture. • Remove dough from bowl, punch down to release the air. • Shape into 16-18 equal sized balls, roll each ball into margarine mixture and place in prepared baking pan. Drizzle left over mixture over dough balls. • Cover rolls and allow to rise until puffy, about 1 hour. • Place baking pans in 370°F pre-heated oven on the lower rack. It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn. • Bake for 15 minutes. • Flip buns over on a plate (so that the bottoms are now on the top) and serve warm. 

Mocha latte:

1 cup coffee 1/2 cup half and half cream 2 tbsp coco powder 2 tbsp corn syrup or maple syrup

Directions

• In a saucepan, add corn syrup and coco powder. • Let come together and add your coffee and cream. • Bring to a light boil and take off heat. • Serve with some whipping cream and cocoa to top.

Add a shot a Kaluha for an extra bit of flavour. 

C k O

Sponsored by Sobeys West End

CONTESTANTS

About Sabor Latino

Sabor Lati no is a Downtown Brandon favorite, with authenti c Lati n cuisine. Mouthwatering pupusas, fl autas, and their amazing freshly made guacamole.

About Shady Lane

Shady Lane Tea Room is located 5 minutes east on Brandon on the Transcanada highway. A popular wedding desti nati on that off ers homestyle cooking, catering and lunch features.

CONTEST DETAILS:

The contestants were presented with a selected basket of ingredients 1 hour before the cook off ! They were to use all of these ingredients to create their unique dish that followed the selected theme. Contestants had the creati ve freedom to add any spices or additi onal ingredients as needed to complete their dish. They were given a 45 minute ti me limit.

Final dishes were presented to our Judge – Ruth McLean and were graded on the use of ingredients, taste, presentati on and fi nally creati vity.

Ingredients

Spatchcock spiced chicken

Parsnips

Squash

Kohlrabi linguine noodles

Pickled green tomato chow chow

Hot-headed honey garlic cluck wing sauce

Sabor Latino Creation

The meal I was presented with is as follows: Spatchock spiced chicken – grilled on the bbq Sautéed parsnips Blended Kohlrabi linguine with parsnips Rice with homemade salsa Squash soup with avocado as a garnish

Judge review

The dish I received from Sabor Latino was presented to me in a modern way as a trio, separated by dividers. It was very inviting. I tasted the grilled spiced chicken first. The chicken was so incredibly juicy and tender, with a mild smoky flavor from the grill. It was definitely the star of the show, having been grilled to absolute perfection. I then tasted the parsnips, rice and the squash soup. Talk about an explosion of flavors. The parsnips were sautéed exactly how I like them, tender crisp. The rice was flavorful and the homemade salsa added interest and another dimension of flavor. These two sides provided a wonderful accompaniment to the chicken. The soup was fantastic and reminded me of fall. It was so delicious that it could stand alone as a main on a chilly evening. Sabor Latino created a food experience that was diverse in appearance, texture and taste. Overall, it was an excellent use of ingredients and very tasty!

Score 95/100

Winner!

Shady Lane Tea Room Creation

The meal I was presented with is as follows: Spatchcock spiced chicken – baked in the oven Medley of parsnips, squash and celery Kohlrabi linguini noodles with mustard and garlic Two dipping sauces

Judge Review

I really enjoyed the dish presented to me by Shady Lane Tea Room. The food was presented family style in a homey and comforting way. The spiced chicken was baked very well and the skin was super crispy, just the way it should be. The parsnip squash medley was chunky in texture with a subtle sweet and delicious flavor that was extremely pleasing to the palette. The Kohlrabi linguini was flavorful with a zesty zing thanks to the infusion of the mustard but also had a depth of flavour thanks to the garlic. The two dipping sauces added variety but the chicken was so delicious, you didn’t even need to dip it. Shady Lane truly creates dishes that are food for the soul. Overall, I thoroughly enjoyed the meal and didn’t want it end!

Score 90/100