Chickpea and Roasted Tomato Soup with Fried Rosemary

Finally! The soup from the cover of my favourite cookbook!!

I absolutely love this soup! The combination of spices evoke dreams of Morroco – cinnamon, troche cumin, cialis and paprika. The chick peas and tomatoes reinforce the Middle Eastern vibe of the soup and give the soup substance and depth. I puréed the soup a little too much because I used the blender rather than the immersion blender. This makes it a little more difficult to gage how much you have puréed but the soup is still good!

It is perfect on a cold, stormy day but also great on a warm, sunny day. I plan to enjoy this soup all summer longer, enjoying the flavours of the Mediterranean before we head there in the fall for the honeymoon!

Recipe is below the cut – happy munching!

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La Carnita

Another visit (two technically) to La Carnita does not need a full write up, just an update on new menu items. In the past two weeks I have been to La Carnita twice and therefore have been very happy.

I have tried two new cocktails: the Big Daddy PumpKane and the Now’s the Thyme.

Photo Credit: La Carnita
Big Daddy PumpKane with bourbon, vanilla schnapps, muddled cranberries, egg whites, pumpkin spice

This is one of the best cocktails I have ever had. It literally tastes like a mixture of pumpkin pie and the entire Christmas season. It is sweet, and tart with hints of vanilla and cinnamon. It is only a seasonal cocktail, made specifically for fall, so it may be removed from the menu once we get into winter, so you should go and have a taste.

Photo Credit: La Carnita
Now’s The Thyme, a whiskey sour with Tromba tequila instead of whiskey, and ginger thyme syrup.

I didn’t love this. Tequila is a very strong flavour and thyme is not substantial enough to support the strong woody and nutty flavours that tequila imparts. It is fresh and crisp though, like drinking in a garden.

And I tried two more tacos: the Crispy Cojita taco and the Wild Crab Cake tostado.

Photo Credit: La Carnita
Crispy Cotija cheese taco with pinto bean cauliflower stew and pickled carrots

When our server came to tell us about the daily specials, the first words out of his mouth were, “A fried cheese…” and I stopped listening because he had me at fried cheese. Maybe I should have continued to listen because I didn’t love this taco. All the aspects are good, and worked together but what would have really put this taco over the top would have been to have the cheese extremely hot so it had the stringy consistency of a mozzarella stick. The cheese had mostly solidifed, so the taco resembled a bed of vegetables topped with a hard cheese string. Gross. Ok. I am over exaggerating the effect this taco had on me. I didn’t love it but I didn’t hate it and I wouldn’t order it again.

Photo Credit: La Carnita, so no, I don’t know this woman.
Wild Crab Cake Tostada with corn and tomato salsa, jalapeno dressing and micro greens.

YUMS. I loved this taco! The crispy base of the tostada, the creamy jalapeno dressing, topped with the flaky, crispy crab cake made a perfect combination of flavour and texture. The salsa added a fresh, fruity quality which brought out the natural fruity, light flavours of the crab. I think that it is a shame that this taco is one of their daily specials (only available on Thursdays) because it would be a welcome addition to the menu.

Another two nights, another two cocktails and another two tacos. Happy munching!