RECIPES
by Martin Withenshaw
On a cold and blustery day in February I headed to the kitchen at the Doubletree by Hilton to meet Executive Chef Todd Pylypiw. This is Chef Todd’s 17th year at the Doubletree by Hilton. Prior to that, he was 11 years as Executive Sous Chef at The London Hunt and Country Club and started his career at the Prince of Wales Hotel in Niagara-on-the-Lake. His past experiences have made Chef Todd a skilled instructor/teacher. He very methodically walked me through the must- have recipe step by step. Asked if it had to be Thai coconut milk and Chef Todd replied, “It should be Thai coconut as opposed to “cocktail” coconut. After all, we’re not making Pina Coladas you know.” My experience with Chef Todd was pleasurable as well as educational. Soon after spending the afternoon with Chef Todd I headed to Florida for holidays. I thought it would be nice to prepare this soup for a group of friends. So, I headed to a local Asian grocery store to buy the lemon grass and Thai coconut milk. One of the customers was very helpful and helped me pick out the correct coconut milk. I discovered when checking out the customer who helped was the owner of a very popular local Chinese Restaurant. The checkout clerk also told me to make sure I “popped” lemon grass to release the favour. Following Chef Todd instructions and I made the soup. I also followed the checkout clerk’s suggestion and “popped” the lemon grass. I garnished the soup with chopped fresh green onions and cracked black pepper. The group of friends enjoyed the soup very much with comments such as “superb” “excellent”, “A+” and several “I must have the recipe”. The soup was a huge success and enjoyed by everyone. I will be making the soup again.
Cauliflower-Coconut Soup with Chicken & Turmeric
Serves 4 – 10 ounce portions • 1 small head of cauliflower • 2 tablespoons olive oil • 1 medium white onion, peeled and diced
Chef Todd Pylypiw
• 1cloves garlic, peeled and minced • 3 cups chicken or vegetable stock • 2 chicken breasts (3 to 4 oz each) precooked and sliced • 1 inch piece of lemon grass • 1 tbsp turmeric • 4 cans of Thai coconut milk • Kosher salt and freshly-cracked black pepper • optional garnishes: sautéed cauliflower florets; chopped herbs or pea shoots; cracked black pepper
Try Turmeric Harvested mainly for its rhizomes, turmeric is closely related to ginger. Prized in many cuisines around the world for its colour and flavour, the spice is also reknowned for its potent antioxidant, anti-microbial and anti-inflammatory properties. To include more turmeric in your diet, add it to scrambled eggs and frittatas, toss it on roasted vegetables, add it to rice and soups, blend some into your smoothies or enjoy a turmeric tea.
PRIDE Villager
Issue 1 • Spring 2018 Page 10
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