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

Kim Chi
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Kim Chi
Kim chi is an ace up the sleeve, delivering instant, intense flavour to bland ingredients like rice, flour, and eggs.  And unlike most condiments that pack that kind of punch – things like hot sauce or fish sauce – kim chi is quite wholesome. Kim chi fascinates me because it is simult...
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Greek Lamb Sausage
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Greek Lamb Sausage
I have Greek food on the brain.  The current infatuation has many diverse origins.  For starters this summer is the ten year anniversary of an epic trip through southern Greece, and I have been reading old food notes from the journey.  Also I’ll be doing a class on Greek mezze for Metro Con...
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Papa Suds’ Pizza Dough
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Papa Suds’ Pizza Dough
This is my family’s pizza dough recipe.  We make pizza almost weekly, so it is a workhorse recipe, one of the most important in our kitchen. People familiar with our neighbourhood have asked why we make our own pizza when we live literally one block from a pizzeria.  The answer is that it&#...
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Buranelli Cookies
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Buranelli Cookies
One of my favourite Italian desserts is simple, elegant, and endlessly adaptable: cookies and sweet wine.  In Italy I’ve seen this dish served with every manner of cookie, from amaretti to lady fingers to biscotti, and sweet wines as various as Vin Santo, Recioto, and Pantelleria.  You coul...
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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 →
Published at Button Soup