A Locavore’s Dilemma

Slow Food at the Wine and Food Show Demonstration Kitchen Join me, Peggy Hall, at the 24th Wine and Food Show at Lansdowne Park where I will be a guest chef at the Demonstration Kitchen. I will be preparing simple, seasonal and sustainable entertaining ideas using local produce with an exotic spice twist. On my menu is Spicy Pumpkin Soup, Dukka with Focaccia Bread and Pork (from Barbara’s Large Black Pig’s) and Sweet Corn Pot Stickers with Coriander Cream. It is free with your entrance, check it out at http://ottawawineandfoodshow.com/100mileKitchen.html

-check back after the show for the recipes!

Spicy Pumpkin Soup

Spice up a local pumpkin with scintillating spice mix from Morocco. Smooth out the heat with a little honey, yogurt or cream and seasonal herbs and no one will know how easy it was!

1 pie pumpkin or two if really small, peeled and chopped

2 onions, quartered

2 cloves garlic, local

1 inch piece of ginger, peeled and sliced across the grain

4 cups chicken or vegetable stock or water

2 teaspoon cumin seed

1 teaspoon allspice

½ teaspoon sea salt

¼ teaspoon fresh ground pepper

1 hot banana pepper (opt, seeded for less heat)

Simmer all in large pot until vegetables are tender, about 12 to 15 minutes.

Puree in a blender or for a more rustic effect in a food processor.

*You can remove the hot pepper before blending if you can’t take the heat!

Soup can be served hot, cold or at room temperature so will free up stove or fridge space.

Serve in shot glasses for a stand up starter, cups or bowls and sprinkle with seasonal herbs.

For a special dinner party pour some cream or yogurt in the center and create a design or simply drizzle with honey.