Its that day of the week again! Celebrate with the weekly DJ Gumby bodcast on Random Audio!
Environment Canada is popping cold weather advisories left right and center the last few days. So I asked our executive chef for something to warm me up. Ian sent me this. So kick back with your copy of SFR001 and get cookin! Soul warming soups and sounds await you.
The proof really is in the eating…
So much for sitting back and trying to be a little insignificant in a meeting the other day, when out of nowhere comes “well, what would you like to write about this time Ian”, mmm, springs to mind firstly having woken me up. Sitting there thinking on my toes, “well how about a nice Fish Soup”. Seriously folks if you could have seen the look on their faces well it goes without saying that a picture is priceless this one really was. Explaining that Darius McKinnon my local fishing Guru often pops by when he has been fishing and drops off his catch. “Here you go mate “, Darius says with a smile, giving me a bag of White Fish or Walleye or Northern Pike, “it’s up to you what you do with them”, giving me his filleting knife. As an FYI he hates filleting the fish he catches.
Now then what to do, sometimes staying with the traditional Pickerel or barbeque or even fish cakes, but today’s dish was going to be fish soup. As you can see by the picture it turned out really nice and they actually enjoyed it, not that this was surprising to me; but more that they were! Sometimes the proof really is in the eating. The dish itself isn’t a dish that one would say has a bad fishy aroma, to me it smells great the flavours used seem to enhance the pallet adding for a fine lunch time meal, not too rich but enough to say I have eaten my feed and can move on for the rest of the day.
To put the dish together it really is not that difficult it always starts the same as any other soup, onions, celery and carrots.
½ Teaspoon Dijon mustard
2 Tablespoons lemon juice
½ Teaspoon Tabasco
1 Tablespoon fresh chopped Dill
1 ½ cups butter
3 sticks celery
2 ½ cups milk
½ cup of cream
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Paprika
1 Teaspoon Cayenne Pepper
1 Teaspoon White Pepper
½ Cup of cooking wine
12 Large cooked shrimp (shelled)
1 Large fillet White Fish
12 / 18 Small Scallops
1 Medium Fillet Basa or Salmon
Turn your stove to a medium heat and place your soup pot on, add 1/4 cup of butter to your pot and let melt, whilst this is happening chop your onion and add to the pot, then chop your celery and carrots and add this to the pot, sprinkle a teaspoon of black pepper. Pour in ½ a cup of cooking wine and reduce. Once the wine has reduced add 6 cups of boiling water and 1 ½ cups of milk bring to the boil then reduce the heat to a simmer.
Carve your fish to manageable sizes. Having carved your fish, you need to place a large frying pan (not the shrimp) on your stove again on a medium heat, add to this ¼ cup of butter and let melt. Once the butter has melted add your fish with a little salt and pepper for taste. Once the fish has cooked on one side turn over and add 1 cup of milk. Having cooked your fish through ad to your now simmering pot of vegetable broth, fish and milk mixture inclusive.
In the container of a blender, combine the egg yolks, mustard, lemon juice and Tabasco. Cover, and blend for about 5 seconds.
Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Add this to your soup and stir in thoroughly. Now add your shrimp and leave to simmer for about 1 hour.
When serving this soup to make it a little more hearty make up some mashed potato and having poured your soup into a bowl place some mashed potato in the centre, to finish place some fresh dill on top of the potato then lightly dust the top with Cayenne pepper. The Cayenne, just gives it enough kick to heat you up from the inside out.
When things are just perfect, you gotta let the world know. And well, we just couldn’t wait any longer, the day is finally here and our first EP is out!
I’m always amazed at the amount of talent we have here in the prairies, it’s seriously everywhere. And our artists here at SFR are no exception.
Since November, 3 of our artists, Devious Lifeform, Short Circuit and Whupass, have been working hard in our kitchens, making some wicked drum & bass beats for your listening pleasure, along with some soup on the side of course.
Head over to our Bandcamp page to get the SFR001 EP. All 3 tracks are pretty awesome, seriously, go. Now! Take a listen, you won’t be disappointed. And don’t forget to buy it! (you should always trust your social media manager, I’d never lead you astray) 😉
Well, it’s officially winter here in Winnipeg, with temperatures dipping to -30C with the windchill, but really, that doesn’t mean that we’re not still busy here in the Soup Factory kitchens!
You have a few ways to keep warm, we have our first releases coming out this week, so you can head over to our Soundcloud for a few previews, and while you’re listening to that, you can go ahead and make one of these delicious soups that are some of our favourites here at SFR.
We already have a few recipes posted for our team’s favourite soups with Devious Lifeform’s Minestrone, Short Circuit’s Veggie Borscht and our own resident chef’s first recipe about pairing oranges and tomatoes to make a soup.
But it’s not just our artists who have favourite soups, but I, your social media manager also has a few up her sleeve. This one has become one of my favourites, it’s super easy to make, really filling and delicious.
Spinach Tomato Tortellini Soup
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 4 cups chicken broth
- 1 (14.5-ounce) can petite diced tomatoes, undrained
- 1 (9-ounce) package refrigerated three cheese tortellini
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 3 cups baby spinach, chopped
- 2 tablespoons grated Parmesan
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Whisk in chicken broth, diced tomatoes, tortellini, basil, oregano, bay leaf and 1 cup water; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in spinach until it begins to wilt, about 2 minutes.
- Serve immediately, garnished with Parmesan.
NOTE: I added a bit more water to give the soup a bit more broth and also added a bit of siracha to give it a bit of a kick to the flavour.
Doesn’t mean we aren’t boiling big pots of soup. Just in time for the holidays DJ Whupass has sent along an early gift of a Soup Factory Exclusive mix!
What kind of Soup Factory would we be if we didn’t supply you with tasty ideas on Soups you can make at home? Well we’ve taken this into account as well, and hired ourselves an executive chef, because honestly, everyone needs an executive chef at their disposal do they not? Ian Leatt is a huge fan of soup, a classically trained chef, publisher, world traveler, and all around good guy. I’ve had the privilege of sampling his tasty treats on many occassion, and it brings us here at SFR great joy to bring you his first of many SFR EXCLUSIVE soup recipes. If you want more non-soup recipes, you can head over to his blog, pick up a copy of Smart Biz Magazine around town, or wander down to the Winnipeg James Armstrong Richardson International Airport and grab a copy of The Hub magazine.
Pairing tomatoes and oranges for a scrumptious soup
by ianleatt /
Seasons come and seasons go, and with each one we are treated to a distinctive set of tantalizing flavours. On cold blustery winter Sundays we all enjoy a hot, hearty meal of roast or a rich stew or casserole to keep us warm and cosy inside. Spring has us tasting the first tingly fruit flavours of a new year and sampling some of the delicate vegetable tastes of that early season. Summer with its vibrant colours and straight-out-of-the-garden salad flavours always delights our palates. These carry us through to fall, and the time of great harvests.
I got a little carried away with tomatoes in the garden this year (mental note for next year, not so many plants), so much so that I have made all my chutneys and my pasta sauces, all ready for the lasagna or cannelloni meals ahead. With an ample amount of tomatoes still on hand, I decided to indulge the gang at the office with a twist on tomato soup, that twist being the tangy flavour of orange wrapped in the warmth of a strong tomato base. Wow! Hearty to say the least!
This luscious dish is easy to prepare. Invite your friends over: there will be plenty to go around.
6 tbsp unsalted butter
1 large onion
3 sticks celery
4 pounds tomatoes
2 quarts chicken stock
1 tsp salt
1 tsp black pepper (ground)
½ tsp baking soda
2 oranges (rind of one orange, juice of two)
1 cup half and half cream
Melt the butter in a large pot; peel and chop onion, carrot and celery. Place in the pot and simmer gently. When the onion is clear, add the chicken stock. Bring to a boil and then add the remaining ingredients, except the cream. Simmer for about an hour, then remove from heat.
Two options here. You can either add the cream and, using a blender, blend the ingredients to a pulp-like consistency, giving a heavy texture to the soup. Serve with croutons and garnish with fresh parsley.
Or you can proceed as above, but after blending pour the soup through a colander and then sieve to give a consommé-type substance. Then garnish with croutons and fresh parsley.
This could be served as a lunch or an appetizer over fresh, warm French bread.
I know it seems like we’ve been silent over here in the Soup Factory kitchens, but really we haven’t. We’re still coming up with some great things in the shadows, hopefully things will be coming out soon.
We’re up to 100 likes over on our Facebook page 😀 Keep those likes coming, we’re going to have a few contests coming up in the new year, so keep your eyes and ears open for those.
I know the last post I made, I only posted bios from 2 of our artists. Well guys, here are the other 3!
From the dark rooms at the legendary 123 Princess warehouse parties in Winnipeg, to all the way to Lethbridge, Calgary, Edmonton, Banff, all over Saskatchewan, Manitoba, some of Ontario, and even down in Chicago, Gumby has been bring all flavours of Drum and Bass to the ears of party goers since late 1997. From there, he hosted weekly web radio streams based out of Los Angeles and London, England. With his smooth mixing style, and ever present bare nipples, he has made the jump to producer with his first release appearing on the Soup Factory Records launch release.
One third of the Soup Factory founders.
Chris Smooths, didn’t play the flute as kid. The band he never played in had no influence on his choice to make dance music. He sold his sweet IROC Camaro back in 2000 for turntables… what a mistake that was. Anyway, after countless years and money spent djing he figured he throw more money at dance music and bought some production gear. So here we are, wasting more time and money… Two things he really doesn’t have much of to begin with.
He’d much rather let his tracks speak for themselves.
Yep, this was all we were able to get. haha.
The past week on Facebook has been great, we’re up to 98 likes in just over the week we’ve been up and running! Keep those likes coming, share our page with friends, friends of friends and everyone you know. Our Instagram has also been doing fairly well and yes, I know there hasn’t been much movement other than us promoting. But before we know it, our first release date will be here and then things will be up in full swing.
Speaking of that release date, while I’m still waiting on bios from certain artists, I can at least introduce you to the ones that we do have! (I know life and stuff gets busy, especially with the holidays coming up soon)
Devious Lifeform started out as one half of the live pa duo Modulo-2 alongside DJ Phosphor. Later on, being a solo performer under the names Karmah and Devious Lifeform.
One third of the founders of Soup Factory Records.
Devious Lifeform’s favourite soup? He’s already mentioned what his favourite soup is in a previous post that can be found here.
DJ Whupass (photo credit: Leah Gair Photography)
Jeff Boychuk, aka DJ Whupass, hit the drum and bass scene in 2005.
After appearing on numerous radio programs over the years, he made appearances playing shows in Canada and the US alongside some of the worlds most well known and respected DJ’s such as Stunna, Mason, Martyn, Dieselboy, AK1200, Dara, Vaski, Mark Instinct and more.
Around 2011, he decided to try his hand at production, eventually seeing a release with his tune, The Human Centipede (as Max Wage) on Elektrik Beatz Recordings.
Jeff’s favourite soup? “Probably consume soup from whatever Chinese restaurant I happen to be ordering from.” He doesn’t have a favourite recipe, because he doesn’t cook. (and yes, he will admit that!)
Hopefully I can get the bios from ShortCircuit, Gumby & Smooths soon. We have lots more cooking in the kitchens, but you’ll have to stay tuned to find out what it is. 😉
As we get this label off the ground, I’ve been setting up some social media sites for all you awesome people to follow. All because I helped out Steph figure something out on WordPress, I’m all of a sudden in charge of social media! (not that I’m complaining, it’s been fun so far and I can only imagine the adventure that will be had as we go forward)
Facebook – everything will be on here
Twitter – Links for releases, blog posts and other random nonsense from myself and our artists.
Soundcloud – You will find up coming releases here! (Stay tuned, first release is set for January, 2016)
Instagram – You’ll find pictures of our artists and more here (and soup lol) 😉
YouTube – The teaser trailer is up for our label! You’ll find more videos in the future here 🙂
We might get more social media stuff set up in the near future, gotta start with something though right?
Stay tuned in the next few weeks for another post that has our artist bios and more stuff that we’ll be rolling out in the near future.
Hope you like soup!!