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. 

THE ART OF SOUP

Local Cookbooks that Give Back to Our Community

Notorious for being the simplest, most economical, and most comforting meal, a bowl of soup has historically been a universal favourite. The best soup recipes are often family treasures passed down from generations, but they can also be created quite by accident. Whether you choose the most modest or most decadent fare, a dash of creativity and collaboration can be the magic ingredient. The Down to Earth: Homemade Soups in Handmade Vessels cookbook set is a collaborative project by Anthologie and the Winnipeg Art Gallery’s CRAFTED Show + Sale, featuring a collection of soup recipes that truly are a work of art.

Winnipeggers proudly boast the richness and diversity of our creative community in which both food and art are staples. Down to Earth celebrates over forty creative collaborations by local chefs and ceramic artists that elevate the simple bowl of soup, from the kiln to the kitchen, with recipes anyone can make. Beautiful photographs spotlight tantalizing creations by local culinary favourites such as De Luca’s Catering, 529 Wellington Steakhouse, Greek Market, and East India Company, and incredible, one-of-a-kind ceramic works by artists such as Terry Hildebrand, Valerie Metcalfe, Alan Lacovetsky, and PJ Anderson.

The Anthologie Project is a curated collection of local design, art, food, fashion and handmade wares that includes five volumes and two special cookbook issues. Sales proceeds support Harvest Manitoba, Canadian Mental Health Association, Winnipeg Art Gallery, Winnipeg Humane Society, Habitat for Humanity, and more. Thanks to incredible reader support and funding to publish Anthologie from the Government of Canada, sales proceeds from these publications have generated over $30,000 in donations to local charities and community organizations to date. Anthologie is a truly unique publication in that it contains 100% local content and is created and printed right here in Manitoba.

To purchase individual copies for $10 each, the complete set of the Anthologie collection of books, and Anthologie’s new Holiday Gift Boxes, visit anthologieproject.ca.