Button Soup

I am a cook in Edmonton, Alberta. I am interested in food's relation to culture, so my posts often digress from the ingredient or dish at hand to its significance to personal or regional history.

Recent Blog Posts

Chili
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Chili
Chili is one of the great North American dishes, and one that is especially relevant and useful in modern life, as it is a hearty one-pot meal that can be put together and left to cook in a crock pot or low oven for several hours. I’ll argue that the only two essential ingredients in […]
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Introduction to Charcuterie
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Introduction to Charcuterie
This is the information I provide students in my Charcuterie at Home class, which I run a few times a year for Metro Continuing Education. What is charcuterie? Charcuterie is a French word, from char for flesh or meat, and cuit for cooked. Originally this was a medieval guild that was allowed to ...
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Pickling Spice
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This is my homemade pickling spice.  To be wholly honest I don’t use it very often.  I make a lot of pickles, but I prefer my pickled vegetables to taste of vinegar and garlic and maybe one other flavour like … Continue reading →
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Styrian Pumpkin Seed Oil
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Styrian pumpkin seed oil (Steirisches Kürbiskernöl in German) is a remarkable artisan product. Styria (Steiermarck in German) is a province in the southeastern part of Austria.  Here and in parts of adjacent Slovenia they grow pumpkins that produce hull-less seeds. … Continue reading →
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Aunt Dorie’s Fried Porridge
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Aunt Dorie’s Fried Porridge
Morning!  I made this on Edmonton AM on CBC Radio earlier this morning.  Aunt Dorie is my great aunt, my mom’s mom’s sister.  She lived with my mom’s family and did most of the cooking for the household.  I wrote … Continue reading →
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Goulash
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Goulash
Goualsh is a beef stew originally from Hungary but eaten all over Central Europe.  It is the kind of preparation that Europeans will fight to the death over.  Matters like whether it is properly called a stew or a soup, whether … Continue reading →
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Spätzle
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Spätzle are little dumplings.  They are sometimes described as egg noodles, though they are quite different than the broad, flat, twisted dried pasta sold as egg noodles. In former times spätzle were shaped by cutting small pieces of dough with a … Continue reading →
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Tortillas
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A while back I wrote a list of food items that I don’t think you should ever buy because you can easily and cheaply make something at least as good at home.  As time goes on Lisa and I strike … Continue reading →
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Kona Breeze Cocktail
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I could hear it coming, rustling softly through the coffee trees, stirring the monkeypods, and sighing through the sugar cane.   For no reason besides my own creative enjoyment I am developing a set of Hawaiian-themed cocktails. From the start … Continue reading →
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Ouzo
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Ouzo
On Wednesday, February 7, 2018 I will be leading a class for Metro Continuing Education called Greek Mezze.  Ouzo is not really part of that class, but I’ve got Greek food and drink on the brain, and will be posting … Continue reading →
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