Thai Green Pea Soup
/The green curry sauce gives a spicy lift to the soup, and the arugula balances the sweetness of the peas with its subtle flavour. The blender works best because it breaks down the pea skins, making a smooth purée.
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I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.
This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.
Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.
The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).
When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.
The green curry sauce gives a spicy lift to the soup, and the arugula balances the sweetness of the peas with its subtle flavour. The blender works best because it breaks down the pea skins, making a smooth purée.
Read MoreIf you use stock base for this recipe, use half the amount of powder that is called for. (Otherwise it will be too salty.) This is my take on chef Nong Poonsukwattana's dipping sauce.
I love the texture of sticky rice. Having had some issues with getting the texture correct – mine was too gluey – I turned to Nick Liu, chef proprietor of the excellent Dailo restaurant in Toronto. He showed me how to cook it and this is his recipe.
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© 2018, Lucy Waverman.