Publishing recipes on the internet is a tricky business. Unlike in print publishing, the boundaries of copyright are a little less clear and copyright infringement is a lot easier to do. You can’t republish someone else’s recipes in print and expect to get away with it, but on the internet? On this huge wide open world of cyberspace, where anyone can publish their two cents on any subject whatsoever? I think you can see my point. And so many of us food bloggers get our inspiration from other food bloggers, steering clear of copyright infringement is tricky business indeed. Most bloggers will at least try to put their own unique spin on the dish, and will be scrupulous in giving credit and providing links to the original recipe. My own fears of plagiarism are well-developed, having been drummed into me in university and grad school.
I definitely take a lot of inspiration from my fellow food bloggers, but most of the time I am changing up the recipe to suit my needs (often, my low carb needs). But not this time. This time, I am bringing you a dish that I made exactly like the original author. Because it is an awesome recipe from an awesome blogger who I don’t think gets nearly enough attention. She is Theresa, of Island Vittles and I have been enjoying her recipes and her writing for nearly a year. It just so happens that she is a fellow Canadian, but that’s not the reason I love her blog. She has such a lovely narrative style and she creates delicious dishes out of local, seasonal ingredients that always have me coming back for more. And with my affection for both rhubarb and gin, how could I not love a blogger who made Rhubarb Gin???
Island Vittles is all about the great local food on Pender Island, one of the Gulf Islands situated between mainland British Columbia and Vancouver Island. I’ve never been to Pender specifically, but I have spent time on some of the other Gulf Islands, and they are pretty idyllic, I have to say. And from her blog, it would seem that Theresa is an active member of the Pender community, taking part in its markets and buying local produce and fresh seafood. She even forages for some of her food herself and cooks it up for her blog. Yep, I am a little bit jealous and I am trying to butter her up so she will invite me out for a visit.
But even though I recreated her soup wholesale, I am not plagiarizing her. Nope, because I am not going to give you the recipe, but instead send you over to her blog to check it out. It’s one that is undervalued in my opinion, and if I can draw a little attention to it, so much the better. And you will want to go visit, if only for this recipe, because it was so good. I love cauliflower in many forms, and I got pretty excited when I saw the post for this Cauliflower and Smoked Cheddar Soup. I knew I had to make it, and when I tasted it, I knew I had to share. I did make one teensy, weensy change to the recipe…I didn’t smoke my own cheddar. I don’t own a smoker and, well, buying some was easier.
I will say, I kind of like this posting and sending you elsewhere to get the recipe. It certainly makes for an easier post. Perhaps I should do this more often?
Serves 6. Each serving has a total of 8.3 g of carbs and 2.5 g of fiber. Total NET CARBS = 5.8 g.