It’s almost time to say goodbye to Calgary. Actually, you are probably reading this recipe
after we’ve already left. We’ll be on vacation for four weeks (yay!), before we make the actual move to New York, and I am trying to prepare some posts in advance. I suspect that most of the recipes that you will be seeing will be the perfect type of food for summer BBQs and sharing with friends. These nachos definitely fit that bill. They are just a step up from the typical chips and dips that are ubiquitous at any summer party (For good reason: everyone loves crunchy chips, guacamole and salsa!). With the addition of melty cheese, spiced beans, and pickled jalapeños, they are almost a meal in themselves. There will be a lot of goodbyes in the next couples of weeks, which is always strange and sad. But, if I have to say goodbye, I like to do it over good food.
This past weekend, I was at a potluck and had one of the most delicious eggplant dishes that I had ever tried. I immediately had to ask where the recipe was from and lucky for me, it was sitting in Jerusalem, one of my favourite cookbooks. I couldn’t believe that I had overlooked the recipe, but when I found it in my book later that night, I wasn’t too surprised. It was one of the few recipes in his book without an accompanying picture. I am so drawn in by Ottolenghi’s gorgeous photographs that I can’t help but skim over those that are unlucky enough not to have a stunning, colourful, full page photograph right next to it. Either way, I knew I wanted to make the recipe as soon as possible but to make it a full meal, I decided to make eggplant and mango salad rolls for a little twist on a classic.
I recently had to empty the majority of my freezer. I sold my bagels at a farmer’s market here in Calgary. This meant freezing a lot of dough. Fifteen dozen bagels to be exact. While I was extremely thankful that I was able to freeze the raw dough without compromising on quality (I definitely wouldn’t have been able to make 18 dozen bagels completely by hand, on my own, in my teeny tiny kitchen the morning of the market), it also meant that I had to give up my freezer for about a week. Now that it is empty again, and I have a window before the next market (January 21, 2015!), I have already started to fill it up.
When I open the weather app on my phone, the description under the temperature reads “Frigid”. While I am grateful that the weather only turned cold mid-November this year, I find the word fairly depressing. It is such a harsh word, frigid, it makes me not want to leave the house just looking at it. So, when I got home from out of town and my boyfriend announced that we had three yellow onions that needed to be used up and suggested some onion soup, I was all over it.