Tag: cottage recipes

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Cottage Life

Rosemary parmesan drop biscuits

On-set art direction: Jackie Shipley; Food Styling: Carol Dudar

These biscuits are incredibly easy to whip together at a moment’s notice and use ingredients you’ll likely already have on hand. Try them as a side for our flavourful soup, or split them open and top with ham and softly scrambled eggs for a delicious brunch option. You can use any hard, aged cheese and herb combination you like. Makes 10 biscuits.

Rosemary Parmesan Drop Biscuits

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Cook Time 15 mins

Servings 10 biscuits

Ingredients

  

  • 1¾ cup all-purpose flour
  • 4 tsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • ½ tsp garlic powder 
  • ¼ cup cold butter, cubed
  • 1 cup grated Parmesan cheese
  • 2 green onions, finely chopped
  • 1 tsp finely chopped fresh rosemary or ½ tsp dried
  • ½ tsp black pepper 
  • ¾ cup milk

Instructions

 

  • In large bowl, whisk together flour, baking powder, sugar, salt, and garlic powder. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces.
  • Stir in cheese, green onions, rosemary, and pepper. Using fork, stir in milk to form a ragged dough.
  • Drop dough by ¼ cup, 1½ inches apart, onto parchment paper–lined cookie sheet. Bake in 425°F oven until lightly browned, 13–15 minutes.

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This recipe was originally published in the Mar/Apr 2022 issue of Cottage Life magazine. 

8 seasonal recipes featuring spring produce

Try Annabelle’s recipe for Pink Tequila Lemonade

Categories
Cottage Life

Green pea soup with feta crema

On-set art direction: Jackie Shipley; Food styling: Carol Dudar

You can make this flavourful, spring-y soup with fresh peas later in the summer, but since it’s equally delicious made with frozen ones, it’s a great option any time of year when you want to bring some punchy green flavours into your life. Don’t skip the feta crema—it’s a game changer garnish that really brings this simple soup alive. Try this with our rosemary parmesan drop biscuits. Makes 6–8 servings of soup.

Green Pea Soup with Feta Crema

Annabelle Waugh

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Cook Time 10 mins

Servings 6 servings

Ingredients

  

  • 2 tbsp butter
  • 2 leeks (white and light green parts only), thinly sliced
  • 5 cups frozen peas
  • 4 cups vegetable broth
  • 1 cup water
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ cup fresh mint leaves, packed
  • ½ cup sour cream
  • ¼ cup finely crumbled feta cheese 
  • ½ tsp lemon zest 
  • 2 tbsp lemon juice
  • 2 tbsp finely chopped fresh chives 

Instructions

 

  • In saucepan, melt butter over medium heat; cook leeks, stirring occasionally, until softened, about 5 minutes. Stir in peas, broth, water, salt, and pepper; bring to boil. Reduce heat and simmer until the peas are soft, about 5 minutes. Stir in mint. Using blender or immersion blender, purée soup until smooth. (If using blender, leave the vent hole open and cover with tea towel while puréeing)
  • Stir together sour cream, feta, lemon zest, and juice (or purée for a creamier topping). Ladle soup into bowls and spoon feta mixture overtop. Sprinkle with chives.

Tried this recipe?Let us know how it was!

This recipe was originally published in the Mar/Apr 2022 issue of Cottage Life magazine. 

8 seasonal recipes featuring spring produce

Categories
Cottage Life

Check out this reader’s low-cost DIY smoker

Illustration by Jarett Sitter

Murray Shaw has tried expensive smokers at his cottage on Lac Heney, Que., but he keeps coming back to the one that cost almost nothing. “A jerry-rigged thing,” he says, describing the pit smoker he built more than a decade ago. First, he dug the pit—about 30 inches wide, 40 inches long, and 15 inches deep—in well-drained, gravelly soil. Then he surrounded the hole with concrete blocks, stacked two courses high, and covered it with a lid of aluminum flashing. 

At one end of the pit, there’s a simple hearth for charcoal; the meat goes at the other end, suspended in a cage of rebar, baling wire, and radiator clamps. “You never want the meat directly over the heat,” Murray says. A trough of bent flashing below channels meat drippings to a basin. “Otherwise, you’d have a mess at the bottom. Maybe even a flash fire right under the meat.”

Although smoking in the pit takes up to 10 hours, once the charcoal is smouldering, the hearth only needs an hourly top-up with fresh briquettes and some apple twigs soaked in water (trimmings from trees at home). Other essentials include two thermometers—one for the meat, one for the pit—some beer, and usually a few friends to hang out. “They help with the beer,” Murray explains.

It’s been a few years since he and his wife, Aileen, have been able to host a crowd at the lake. In 2013, they smoked three pork shoulders to feed 24 guests. The Hitchhiker’s Guide to the Galaxy-themed party celebrated the couple’s anniversary. How many years were they marking? “Forty-two, of course,” says Murray. “The meaning of life, the universe, and everything.”

This article was originally published in the May 2022 issue of  Cottage Life magazine.

This smoker has all the bells and whistles