Archive for the ‘soups’ Category


Brioche Sticky Buns

March 1, 2012 by darcie friesen hossack | Edit

4 tsp active dry yeast
1 1/4 cups warm milk
6 cups all-purpose flour
1/3 cup granulated sugar
4 large eggs
1 pound butter, room temperature, cut into cubes
In a small bowl, dissolve yeast in milk. Set aside in a warm place, 10 minutes, until creamy.
In the bowl of a heavy-duty electric mixer, whisk together flour and sugar. Fit mixer with dough hook. Add yeast mixture and eggs to flour. Mix on low until liquids are completely incorporated; 3 minutes.
With mixer on high, add butter, several pieces at a time. When all the butter is added, knead for 8 minutes. Transfer dough to a very large, buttered bowl. Cover with plastic wrap and refrigerate several hours or overnight.
Let stand at room temperature 15 minutes. Roll out to 15×20-inches.
3/4 cup sour cream
1 1/2 tbs cinnamon
1 cup light brown sugar
Spread sour cream over surface of dough, leaving a boarder of 1/2-inch. Combine cinnamon and brown sugar. Sprinkle over sour cream. Roll up lengthwise.
1 1/2 cups golden brown sugar
1/2 pound butter, softened
1/4 cup maple syrup (not pancake syrup)
1/4 cup golden corn syrup
Cream together butter and sugar. Add syrups and beat until well combined. Spread mixture into the bottom and sides of two 8x11x2-inch glass baking dishes. Cut roll into 12 equal slices. Arrange into pans.
Bake, with a cookie sheet below to catch drips, at 350F for 40-45 minutes, until deep golden. Serve warm.

Second Breakfast:

Prairie Berry Clafoutis

December 1, 2010 by darcie friesen hossack | Edit

I have a new favourite recipe and this is it!
by Amy Jo Ehman, author of Prairie Feast, a writer’s journey home for dinner
2 tbs butter
2 cups mixed Saskatchewan berries, fresh or frozen
(raspberries, strawberries, blueberries, sour cherries and, of course, saskatoons)
1 tbsp flour
3 eggs
3 tbsp sugar
1 cup milk
1/2 tsp vanilla
1/4 tsp salt
1 cup flour
Heat the oven to 350F. In the oven, melt the butter in a 10-inch cast iron skillet or large pie plate. Do not brown. Meanwhile, toss the berries with 1 tbsp of flour. In a blender or food processor, mix the eggs, sugar, milk, vanilla and salt. With the blades running, gradually add the cup of flour and blend well. Pour the batter into the pan. Scatter the berries overtop. Bake 20-25 minutes, until the centre is set. Serve warm or at room temperature, sprinkled with icing sugar or a drizzle of maple syrup.
Cook’s note: Clafoutis is a French custard cake, much like a thick crepe, and makes a perfect brunch or dessert.


BLT Bread Salad

4 slices bacon, crumbled

3 slices day-old bread, cubed

(or equivalent artisan bread, cubed or sliced into thin fingers, as shown)

2 medium tomatoes

2 cups salad greens

2 cloves garlic, peeled and thinly sliced


2 Tbs light mayonnaise

1 1/2 tsp Dijon mustard

dash hot sauce

3 Tbs milk

flaked kosher salt/freshly ground pepper

Fry bacon until crisp, then remove with tongs to a paper towel. Add sliced garlic to bacon fat and distribute evenly around pan. Add bread and fry until golden on one side. Flip and fry on other (or all) side. Remove from pan.

Roughly chop the tomatoes. Place in a large salad bowl and squeeze lightly to release some of the juices.

Whisk together dressing ingredients. Pour over tomatoes and stir. Adjust seasoning. Just before serving, toss in bread.

Arrange salad greens on two large plates. Top with the tomato/bread mixture. Sprinkle with crumbled bacon. Season lightly with salt and pepper.


Baked Potato Soup
flesh from 4 large baked potatoes
4 Tbs butter
2 medium leeks, finely sliced, (white and light green parts only)
5-6 cups chicken stock
2 cups grated cheddar
6 green onions, finely sliced, (white and light green parts only)
5 strips bacon, cooked crisp, drained, chopped
flaked kosher salt/freshly ground pepper
sour cream
Scoop flesh from well-baked potatoes.
Melt butter in a stock pot over medium-high heat. Add leeks; sauté until softened, 2 to 3 minutes. Add potatoes and 5 cups stock. Bring to a boil, then reduce to simmering for 10 minutes
Puree using an immersion blender. Thin with additional stock if needed.
Bring back to a simmer. Season with salt and pepper. Serve with grated cheddar, green onions, bacon and sour cream.

Afternoon Tea:

London Fog for one

3/4 cup hot water
2 Earl Grey tea bags
3/4 cup whole milk
3 tbs vanilla syrup
Steep both tea bags in water for very strong tea. Meanwhile, froth milk with the steam attachment of an espresso machine (or heat and use a latte whip). Remove tea bags from tea. Add vanilla syrup and steamed milk, reserving froth for the top. Serve immediately, with crumb cake (next recipe).

Susanne Klassen’s Crumb cake recipe!

(contributed by Elsie K. Neufeld)

2 cups brown sugar
3 cups flour
2 tsp cinnamon
3/4 cup margarine (or butter, I suppose), softened.

Mix the above and reserve 3/4 -1 cup for “crumbs.”

Add 2 tsp BAKING SODA to 1 1/2 cups sour milk (or buttermilk). Whisk with a fork.
Pour into the dry mixture. Then beat 2 eggs and add. Turn on mixer. Beat until your intuition tells you to stop.

Pour into a 9×13 inch pan. Top with reserved crumbs.

Bake at 350 degrees for 30 or so minutes.

Bakers’ notes: I wanted to keep Elsie’s mom’s recipe worded just the way it was. I used a different method, so include these few notes:

Whisk together sugar, flour and cinnamon. Cut in butter until crumbly. Set aside 3/4 cup crumbs. Whisk baking soda into remaining crumbs.

Whisk together buttermilk and eggs. Add to crumb mixture and bring together with a fork, until the consistency of muffin batter.

Pour into a buttered pan. Top with reserved crumbs. Bake until a tester comes out clean.


Chefhusband’s Ultimate Fried Egg Sandwich

March 30, 2012 by darcie friesen hossack | Edit


(makes 2)

4 slices artisan bread

4 fresh eggs

8 slices bacon, cooked, drippings reserved

1 tomato, sliced

4 slices sharp cheddar

2 tbs mayonnaise

herb salad

kosher salt, fresh ground pepper


Preheat oven to 350F. Place a pan over med-high heat.

For each sandwich, butter one side of two slices of bread. Spread insides with mayo and place tomato slices on one side, cheese on the other. Season tomato with salt and pepper. Place bread, buttered side down, in skillet. After 30 seconds, transfer to oven to melt cheese.

Meanwhile, heat 2-3 tsp bacon drippings in a small pan. Crack in 2 eggs and fry over-easy, leaving the yolks runny.

Remove pan from oven. Transfer bread to a cutting board. Add eggs, bacon and a few greens. Assemble and slice in half. Serve immediately.



This is an old Mennonite recipe. Though I didn’t learn it from my Grandma Friesen, it still reminds me of her kitchen in Schoenfeld, Saskatchewan.
2 cups milk
1/2 cup warm water
1 tbs active dry yeast
1 tbs granulated sugar
4 large eggs
1 tsp kosher salt
4-5 cups flour
12 oz Farmers sausage (about 1 1/2 large)
Grease an 11 by 11 by 3-inch baking pan.
In a  small pot, scald milk by warming it over med-high heat until barely simmering. Allow to cool until it is warm but no longer hot (baby bottle temperature).
Meanwhile, proof yeast in water with sugar.
In a large bowl, beat eggs well. Stir in milk and yeast mixture.
Whisk salt into flour and add, one cup at a time into the wet mixture (whisking at first, then changing to a wooden spoon), until mixture is thick and slightly elastic. (It should be like a very heavy muffin batter, but not so thick or overworked that it becomes a dough).
Chop sausage into bite-sized pieces. Fold into batter.
Scrape batter into prepared pan, cover with plastic wrap and set in a warm place to rise for 1 1/2 hours, until nearly doubled.
Bake at 350F for 45 minutes.

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For the Dashi (Japanese Sea Stock):
12 cups cold water
2 oz package kombu (dried kelp)
2 cup dried bonito flakes
In a large pot over high heat, bring water and kombu just to a boil. Remove from heat and remove kombu (save for other use or discard ). Sprinkle bonito flakes over liquid and stir until it sinks; let stand 3 minutes. Strain broth into a large bowl through a cheesecloth-lined sieve. Discard bonito.
For the soup:
1/4 cup dried wakame (dried, cut seaweed)
1/2 cup shiro miso (white fermented soybean paste)
12 cups dashi
1 pound firm tofu, drained and cut into 1/2-inch cubes
1/2 cup thinly sliced scallion greens
Reconstitute wakame by covering with warm water and letting stand 15 minutes. Drain. Discard water.
Stir together miso and 1 cup dashi until smooth. Return remaining dashi to pot. Reheat, then gently stir in tofu and wakame. Simmer for about a minute. Remove from heat. Stir in miso mixture and serve, garnished with scallions.

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(recipe courtesy of Lori Bradstock)
1 cooking onion, quartered
1 parsnip cut into 3 or 4 chunks
4-5 new carrots, cut or whole depending on size
celery heart with leaves
1 smoked ham hock
3-4 bay leaves
Put all ingredients into stock pot. Fill with water. Put on stove on high until it comes to a rolling boil. Then turn down heat and simmer for 4 or more hours. Remove all solids, discarding everything except the ham hock. Remove the meaty pieces from the ham hock and reserve for the soup.Put the pot of stock into the fridge to cool until the next morning. When cool, scoop off the layer of fat that has risen to the top and discard.
10 cups of ham stock
1 large cooking onion, chopped
8 cups (approximately) of fresh green and yellow beans, cleaned and chopped into 1 inch pieces ( I break, not chop)
large bunch of summer savoury, well rinsed,  but still on stems
2 cups of fresh garden carrots, if small enough they are just scrubbed but not peeled, chopped into coins
2 cups of freshly shelled green peas (optional- generally only added if there are still a few peas left in the garden to pick)
6 (or so) new potatoes, cubed into bite size pieces (again generally just scrubbed but not peeled if fresh from garden)
Cream (if desired)
Bring the stock to a boil and add onion, beans and summer savoury. Allow to return to the boil, and then reduce heat slightly so just barely boiling. After 10 or 15 minutes, add the carrots and peas and keep simmering. When the carrots are tender, add the potatoes and continue simmering for 20 minutes. While the potatoes cook, add in the meat from the ham hock plus one or two farmer’s sausages, sliced into bite-sized pieces. When the potatoes are tender, the soup is ready. Before serving, remove the herb stems, which will have left all their leaves behind in the soup. Season to taste. Sweet cream can be added at the table to individual taste.

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1/2 cup granulated sugar
Juice from 1 large orange
1 cup rosé or fruity white wine
1 cup water
2 cups fresh wild blueberries (or frozen, thawed, with juice)
1 cup plain yogurt (such as Balkan-style, thinned with a little light cream)

In a medium pot, bring the sugar, orange juice, wine and water to a boil. Simmer for 1 minute while stirring.

Add the wild blueberries and cook for another minute.

Remove from heat and set aside to cool completely.

When cool, purée the mixture and strain through a fine sieve. Discard pulp and thoroughly chill liquid. Ladle chilled soup into bowls and swirl 1/4 cup of the yogurt into each just before serving.

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2 1/2 cups homemade chicken stock
5 cups fresh (or frozen) peas
3 tbs butter
handful pea shoots, leaves only
fresh lemon juice
olive oil
kosher salt/fresh ground pepper
creme fraiche

Bring stock to a boil in a large pot. Add peas, just to thaw (about a minute). Remove from heat. Blend. Strain through a sieve. Return liquid to pot and gently heat. Season and add butter.

Dress pea shoots to taste with a squeeze of fresh lemon juice, olive oil, kosher salt and fresh ground pepper. Garnish each bowl of soup with a spoonful of creme fraiche and some shoots.

Soup should be warm, not hot.

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4 cups homemade chicken stock
(or, if purchased, use an organic, such as “Pacific Foods”)
4 medium carrots, peeled and medium sliced on the diagonal
1 cup dry Fusilli pasta
1 large chicken breast, poached in stock or from an oven-roasted bird
1 tbs chopped fresh flat leaf parsley
1 tsp chopped fresh dill
kosher salt/freshly ground pepper
In a large pot, heat stock over medium-high, bringing it to a simmer. Add carrots and simmer until just tender.
At the same time, cook Fusilli to al dente in boiling, salted water; drain. Shred chicken meat and add, along with pasta, to stock. Season to taste while bringing soup just to a simmer. As soon as it simmers, turn off heat, add herbs, and serve.
Cook’s note: The pasta in this soup needn’t be Fusilli. Any shape that’s not too large or long will work, including egg noodles. For something a little different, add cooked long grain rice (such as Basmati) instead.

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2 – 28 ounce cans diced tomatoes (do not drain)

1/3 cup virgin olive oil

5 large shallots, peeled, coarsely chopped

3 cloves garlic, peeled, coarsely chopped

1 tbs dried basil

approx. 4 tbs brown sugar

kosher salt/fresh ground pepper


In a large pot, heat oil over medium-low. Add onions and garlic; cook until softened and translucent; about 10 minutes. The result should be like a confit, with the olive oil a substantial ingredient rather than just a medium to keep the onions from sticking to the pot. Season with a few generous pinches of salt and several turns of the pepper grinder.

Add tomatoes and basil. Increase heat to medium and simmer 15 minutes. Add sugar, to reduce acidity. Season with salt and pepper to taste.

Remove from heat. Puree using an immersion blender.

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10 cups home made or organic chicken stock (preferably home made)
2 large acorn squash
2 medium yellow onions, chopped
2 tbs butter
1 jalapeno pepper
kosher salt/fresh ground pepper
Halve squash and discard seeds. Place squash, cut sides up, on a large baking sheet. Sprinkle with salt and pepper. Place in a 350F oven. Roast for about an hour, until tender. When there’s about 20 minutes left, add jalapeno. Saute onions in butter until tender.
Add stock into a large pot. Scoop squash flesh out of the skins, and seed and finely chop jalapeno. Add, along with onions, to stock and simmer for about half an hour to allow flavours to combine before pureeing with a hand blender and seasoning to taste with salt and pepper.
Serve with fresh bread or rolls, such as French Epis, the recipe for which will be posted at nicefatgurdie.wordpress.com
Notes: If you’d like to make your own chicken stock, it couldn’t be simpler. We never bother with adding veggies or herbs, or any other seasoning. Just take the bones and scraps of a roasted chicken (we often buy pre-roasted birds from the store), place them a large Crock Pot and allow to simmer slowly for several hours or overnight.


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1 quart Saskatoons
2 quarts water
2/3 cup sugar
4-5 tbs flour
1 cup sweet cream
Cook fruit and water until soft.
Add half of the sugar.
Add the other half of the sugar to the flour and mix with cream until smooth.
Add mixture to the pot and stir constantly until thickened.
You can serve this warm or cold.

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about 3 liters homemade or organic chicken stock
1 1/2 large yellow onions, chopped
1 large leek, white and light green parts only, sliced
4 large parsnips, chopped (discard tough core)
1 fennel bulb, trimmed, quartered and chopped
1/2 cup butter
3/4 cup flour
kosher salt/fresh ground pepper
Note: Keep chicken stock hot on the stove in a separate pot.
Add parsnips and fennel to a medium pot and add stock to cover. Bring to a simmer and cook until vegetables are just barely tender to the tip of a knife (par cooked).
In a large, heavy-bottomed, pot over medium heat, melt butter. Add onions and leeks and cook, stirring with a wooden spoon, until tender. Add flour and stir to thoroughly coat onions and leeks and cook the flour. Add a couple ladles of stock, stirring, until it’s a thick, bubbly paste. Add the parsnips, leeks and the stock they cooked in, stirring as it comes back up to a simmer. Keep adding ladles of hot stock until you reach a “creamed soup consistency” (no kidding, that’s what he said).
Allow soup to simmer, stirring occasionally, until veg is very soft. Puree, using a hand blender, and return to heat. Add stock, if needed, and season with salt and pepper.
Pictured with a toasted, smoked gruyere “cracker” and apple garnish.

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