Posts Tagged ‘Chef Sean Patrick Murphy’

Crowdsourcing the menu: Help Scratch Kitchen choose new dishes for 2014

Sunday, December 8th, 2013

Crowdsourcing – using social media and other online services to ask the public for ideas or funding – is changing the way businesses, non-profits and individuals reach their goals. This is certainly true of food production, where crowdsourcing is being used for everything from starting farms to developing new ice cream flavours.

Ottawa’s Scratch Kitchen is putting its own stamp on the technique. To fill six spots on its 2014 winter menu, the family-owned meal -preparation-and-delivery business is asking Ottawans to contribute favourite comfort food recipes inspired by winter and cold weather. Winners will get bragging rights and a promotional code for a Scratch Kitchen order.

Of the suggestions sent in so far, Scratch Kitchen chef Sean Patrick Murphy is especially enthusiastic about a recipe for pumpkin and sweet potato soup from Andrea Woolner. Murphy adapted the recipe slightly and prepares it with vegetables from Acorn Creek Garden Farm and garlic he harvested from his own garden. “It’s not only perfect for the holiday, the soup is a perfect pick for our 2014 menu,” he says.  The recipe for it is included at the end of this post.

About Scratch Kitchen

Scratch Kitchen cooks, freezes and delivers healthy foods directly to customers. “We cook meals in small batches in a commercial, health-inspected kitchen, using locally sourced and organic ingredients whenever possible,” Murphy says. “We don’t put in preservatives or additives, and we go easy on the salt.”

 

Chef Sean Patrick Murphy

Chef Murphy is a graduate of the Cordon Bleu Paris Cooking School and the Culinary Institute of America, and has worked in some of Canada’s most prestigious restaurants, including Truffles, Scaramouche, and Café Henry Burger.

December 20 deadline

To have your recipe considered for Scratch Kitchen’s 2014 menu, send it to social@scratchkitchen.com. The deadline is December 20, 2013.

Andrea’s World Famous Pumpkin and Sweet Potato Soup

Makes 2 servings

Step 1:  Make Quick Vegetable Stock

Cooking time: 35 minutes

Makes about 3–4 cups (750ml–1 litre)

2 carrots, peeled and diced

2 medium size onions

2 celery sticks with leaves, chopped

4 cups (1 litre) water

Place ingredients in a medium stock pot and bring to a simmer, partially cover and continue to simmer for 15 minutes. Strain, and use as needed.

Step 2:  Make Pumpkin and Sweet Potato Soup

1.5 tsp olive oil

2 cloves crushed garlic

1 cup onion

2.5 cups vegetable stock

1 large sweet potato, peeled and chopped

1 cup pumpkin (or any seasonal squash), boiled, peeled and mashed

1.5 tsp cumin

1.5 tsp white pepper

1 tbsp minced ginger

1 tbsp honey

* If you are missing any of these spices, curry can be substituted for an equally bold and unique flavour.

Sweat onion and garlic in olive oil until translucent.

Add cumin, white pepper and ginger and cook lightly 2 to 3 minutes. Add cooked and peeled sweet potato and pumpkin, add vegetable stock and bring to a simmer. Cook for 20 to 30 minutes. Finish with honey and adjust the seasoning with salt and pepper.

Carefully purée the soup in a food processor or with a hand blender.

Serve with a baguette from Art-is-In Bakery and enjoy!!

 

What’s your go-to winter comfort food recipe?