Why are there so many competitive cooking shows on TV?
There is Master Chef, Recipes to Riches, Cutthroat Kitchen, My Kitchen Rules, just to name a few. What happened to educational programs like Cooking with Julia or Jacques Pepin where the chef prepared dishes and explained classic techniques as they went along.
What are we learning from watching people compete against one another to win cash or titles? Are the people who are disqualified lesser chefs, or did they just not do well under pressure? Are we learning how to cook or how to compete?
Call me old-fashioned, but I prefer a program filled with fresh ideas, demonstrations and tips on how to make the dish work. Show me a chef with a passion for food and some amazing ingredients. Then show me how they can turn those ingredients into mouth-watering dishes and I will give you my attention and I will come back for more.
I find my cooking inspiration from great chefs, home cooks and wonderful cookbooks. I am often found sitting curled up in an arm-chair, sipping a cup of tea, and pouring over a good cookbook or a beautiful magazine. I imagine the taste of each recipe and how I might tweak it to make it my own. I look for ones that include seasonal ingredients so the flavours will be fresh and delightful. I mark my favourite pages with sticky notes so when it is time to go shopping I can refer back to those recipes, easily, to make my list.
When I saw this recipe in Gourmet Traveller I was immediately inspired. I have changed the ingredients to suit my taste and to make it work as an easy vegetarian soup that is perfect for this time of year. I love the combination of the tomato and corn based soup with the freshness of the lime and avocado.
Corn Soup With Avocado and Lime
Makes 4 servings
6 vine-ripened tomatoes, halved
14 oz. can Plum tomatoes, drained
1 Spanish onion, cut into wedges
1/4 cup olive oil
3 garlic gloves, finely chopped
4 cups vegetable stock
3 cups frozen corn
2 avocados, coarsely chopped
1 fresh lime, juiced
1 fresh lime, cut in wedges for serving
1/2 cup fresh coriander, coarsely chopped
Hot sauce, optional-add to taste
Preheat oven to 450 degrees F. Place tomato halves, skin side up on a cookie sheet, add onion and drizzle with half of the olive oil. Place tray in the oven and cook 5 minutes or until the skin starts to blister. Remove the pan from the oven and remove skin from tomatoes.
Heat remaining oil in a saucepan over medium heat. Add garlic and saute until tender. Add stock, roasted vegetables, canned tomatoes and bring to a simmer on medium-high heat. Season and simmer 10 minutes.
Pulse in the blender in batches until it is a coarse puree and return it to the pot. Add corn and bring back to a simmer for 5 minutes on medium heat, until the corn is tender.
Coarsely crush the peeled avocado in a bowl, add lime juice and coriander.
Serve soup in individual bowls topping each with the avocado mixture and serving with extra lime on the side.
Hot sauce can be added to taste. I left it out since I prefer a milder soup.
Recipe inspired by Gourmet Traveller Annual Cookbook-2013 Collectors Edition