If you’ve spent any time at the Bowen Island Pub in the past two years, you’ve likely seen Alex McNeill working her magic at the pool table. When she’s not playing pool or selling life insurance from her home office, Alex can often be found in the kitchen cooking up delicious meals for friends and loved-ones. This week, she offered us a peak into her culinary world and a lovely recipe to warm your bones.
What’s your favourite kitchen utensil? (of all time, or maybe of the moment)
A whisk... I think it always has been. My mom was always baking and somehow the sound of the whisk in a bowl has become soothing to me.
What’s your comfort food?
Anything that has mashed potatoes and melted cheese. I love a good steak and sometimes crave avocado and steak spice... Is that weird?
If you could only have one cook book…
My mother’s brain. She was always cooking and everything always seemed to turn out perfect. She cooked for a family of five so there were a lot of leftovers, however she was always able to turn leftovers into a delicious meal the next time we ate it. If I ever forget how to make something, I just call her! Who needs a book!
Who’s your biggest culinary influence, and what did they teach you?
My mom, my husband and my best friend. My husband taught me, contrary to what I learned as a child (cooking to taste) how to actually follow a recipe! I’m reminded that cooking takes time and is an art on its own. My best friend taught me that using a knife in different ways can get you great results.
When did you realise you loved to cook?
At a very young age I loved to help my mother cook and as I got older and would cook for friends and anyone I cared about. I believe you can really taste the LOVE in food.
Tell me about a culinary challenge, and how you overcame it.
Patience is my greatest challenge. I am trying my hand at baking and patience is essential so I guess it’s a work in progress. I am always challenging myself in different areas of my life but never with food until now.
How has living on Bowen influenced your cooking?
Being at peace with my surroundings and having a kitchen with so many windows that offer all this natural light --it’s really inspirational. I am influenced by having closer connections with other people who love to cook Josh Young and my husband are among those people, there are so many.
Alex’s delicious green soup
INGREDIENTS: leeks, broccoli spinach, peas (if you want it creamier), cream, salt, pepper, garlic, olive oil
INSTRUCTIONS:
Slice Leeks into 1/4 inch slices and simmer in crushed garlic and olive oil, the purpose is to get the leeks to soak up garlic and olive oil and to soften them a little, be careful not to burn them, once done you can swap it for the spinach, add a bit of water to cook until soft but don’t lose any juice from the pan (at any point and time you can add salt to taste but keep in mind you will be adding salt at the end as well)
Boil broccoli until soft and keep the water as well.
In a blender add all those ingredients and blend until really smooth, if the veggies are hot, wait until they cool a bit because putting a lid on it is asking for trouble.
You may need to add water as you blend because you will be running this green paste through a strainer eventually.
Once you are satisfied with your mushy magical paste, strain in batches so you get all the delicious vitamins and scrape off the paste from the strainer - repeat until blender is empty.
Keep the paste if you like, great for pasta sauces or tapenade if you’re feeling creative.
Notice I did not mention peas, it’s up to you if you want to make it heavier, they really do give that extra lime-green colour to the soup though.
Next, in a saucepan, add your veggie juice and cream. I can’t say how much cream because I don’t measure anything. I usually add it until the colour solidifies itself on the lighter side, add a few pinches of salt and then I taste it... then I repeat it until I am satisfied!
