I enjoyed the long weekend very much, even though most of my time was spent in gardening clothes, preparing baskets and planting flowers out in the beautiful sunshine.
It was nice to just be able to putter and enjoy the peace and quiet for a change. We did visit friends from Richmond in Armstrong Monday morning, and before heading back home, stopped at the Brown Derby for lunch. This little “Ma and Pa” restaurant is located in an old renovated house, just down from the post office, and while the ambiance doesn’t scream out at anybody, the food is homemade and exceptionally good. In fact, there are 35 award plaques hanging on one of the walls. They’ve won every category available except the service award, which, to me is disappointing because the service has always been very good. I enjoyed pea soup with a veggie burger and although the following recipes aren’t from the Brown Derby, they were inspired by my lunch there.
Split Pea Soup (and variations)
2 cups split peas, rinsed
6 cups cold water
5 cups chicken broth
1 carrot, finely chopped
1 celery stalk, with leaves, finely chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tsp. sugar (optional)
2 tsp. lemon juice
1 bay leaf
Salt and pepper to taste
Dash each of parsley, thyme, marjoram and cayenne pepper
In a large pot add peas to cold water. Bring to a boil, then reduce the heat and simmer for 1-1/2 hours until the split peas are tender. Add chicken broth, carrot, celery, onion, garlic, sugar, lemon juice, bay leaf and all the spices. Bring to a boil, reduce heat and simmer for another 30 minutes or until carrots are soft. Remove bay leaf. Cool slightly. Purée in a blender for a smooth soup or leave as is.
Variations:
n Omit the chicken stock and simmer the soup with a ham bone, for a traditional split pea and ham soup.
n Replace the chicken stock with vegetable stock for a hearty vegetarian soup.
This soup freezes well. Serves 8.
Meaty Mushroom Veggie Burger
4 tbsp. olive oil
1/2 finely chopped onion
4 cloves garlic, minced
1-1/2 lbs. white mushrooms, sliced
1/2 tsp. dried oregano
2/3 cups rolled oats
3/4 cup breadcrumbs
1/2 cup Parmesan cheese
2 eggs, beaten
1 tsp. salt and 1/2 tsp. black pepper
In a large frying pan, add 2 tbsp. olive oil; heat to medium-high. Add onion and garlic and stir occasionally until onion is almost soft. Add mushrooms, and a good pinch of salt; sauté until almost all the water is dried out of the pan. Add oregano, stir and continue cooking until mushrooms begin to colour a bit.
Remove from heat and place in bowl. Add oatmeal, breadcrumbs, salt and pepper, cheese and beaten eggs; mix well. Let sit for about 5-6 minutes before making into patties to allow moisture to soak into oatmeal, crumbs, salt and pepper.
Fry in remaining oil until golden brown. Serve in a fresh roll with your favourite toppings (tomato, lettuce, onion, pickles, cheese, avocado, etc.) and desired condiments.
Cathi Litzenberger is The Morning Star’s food columnist.
