roasted cauliflower soup

I am on a roasting kick lately, pretty much roasting everything with just olive oil, salt and pepper.  I came across this soup on Epicurious last month and have made it at least four times.  It’s a soup you can make anytime because it really doesn’t take a lot of preparation or cooking time, as long as you have this immersion blender .  I know it’s a bit pricey, but you do really get what you pay for.  This is my THIRD immersion blender, and although my first two were not inexpensive, they did not do the job this one does, and were not worth the time using them.  With this one, it actually took less than three minutes to puree the soup into a perfectly smooth somewhat chunky consistency, which I prefer, although you can spend another minute to make it even smoother.  One of the four times I made it in the last month, I used only one cup of half and half, and it wasn’t quite as creamy and rich as it was using cream, but it was still delicious.  This may not be the prettiest soup you will ever serve, but it sure may be the most delicious – the roasted garlic and shallots compliment the cauliflower with every bite.

• 2 heads cauliflower
• 3 garlic cloves
• 2 shallots
• 2 tablespoons olive oil
• 3 cups chicken broth
• 1 cup water
• 1 teaspoon thyme – chopped
• 1 bay leaf
• 1 1/2 to 2 cups heavy cream

Preheat oven to 425 degrees

Cut cauliflower into florets. In a large baking pan, toss cauliflower, garlic and shallots with oil to coat

Roast for about 30 minutes until golden.

In a large Dutch oven, simmer broth, water, roasted cauliflower mixture and herbs for about 30 minutes until cauliflower is tender.

Discard bay leaf.  With immersion blender, puree the soup. 

Stir in cream and salt and pepper to taste and heat through.

Serve

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roasted vegetable lasagna

I am truly predictable.  About 23 years ago, a friend of mine (who was my boss at the time) taught me how to knit.  She was incredible and made the most unique sweaters, dresses, scarves, hats in the most unusual yarns.  They were truly phenomenal.  I have always been envious of creative people and she was no exception.  So, we decided on a project and we picked out cool yarn, cool needles, cool books with cool patterns of cool projects, cool bag to hold the cool yarn,  cool needles and cool books, and started on my sweater.

My mentor guided me along the way and anytime I had a problem, she was there with a solution. If I made the wrong stitch, she unstitched it and showed me what to do.  It was a perfect scenario.  Apparently, my husband had a little less faith in me and made a bet with her that I wouldn’t finish the sweater, not even a time limit.  We were determined to prove him wrong.

The first few weeks, I knitted like a fiend – lunch breaks, after work, doctor’s waiting rooms, dentist’s waiting rooms, sporting events, social events, car rides – you get the picture.  I got the first half the sweater done in about 3-4 weeks and it was PERFECT  nice.  My friend and I were pretty proud of my progress.  On to the second half . . .

I started out as feverishly as I did on the first half and then it happened.

I don’t recall the exact moment, where I was or why.   But just like that – I completely lost interest in knitting.  I put my cool yarn, cool needles, cool books and cool sweater half in the cool bag and put them in the closet, never to knit again.  It was like I had a horrific experience involving knitting needles and out-of-control skeins of yarn.  Wow – I pulled “skein” out of nowhere.

My husband obviously knew me pretty well.  I always have good intentions, but I get bored oh so easily.  I’m guess we should be surprised that we have been married 31 years!!!!

So what’s the point of this story?  My blogging seems to have run the same course.  After feverishly posting recipes, I got bored a bit.  I thought I should post 3-5 recipes a week, which was crazy, so now, I’ve decided to just post when I feel like it.

We have been trying to go meatless at least two days a week, so this was one of my concoctions, which actually turned out pretty good.  Roasting the vegetables prior to assembling the lasagna provided such a rich flavor – especially the roasted garlic.

• 3 medium zucchini – cut lengthwise and into 1/3 inch slices

• 3 carrots – cut int 1/3 inch slices

• 1 pound cremini mushrooms – halved

• 1 red bell pepper – quartered and seeded

• 2-4 tablespoons olive oil

• pepper and salt

• 2 garlic cloves – whole

• 1 garlic cloves – minced

• 3 tablespoons unsalted butter

• 1/4 cups all-purpose flour

• 3 1/2 cups whole milk

• 4 ounces italian fontina – grated

• 1/2 cup parmagiano reggiano – grated

• 3 tablespoons basil – finely chopped

• 9 lasagna noodles – no boil

Preheat oven to 425 degrees

Brush two large baking pans with 1 tablespoon olive oil (total), arrange zucchini, mushrooms and two whole garlic cloves on one pan and carrots and red pepper on the second pan.

Brush with remaining olive oil and sprinkle with salt and pepper and roast about 15 minutes, switching pans halfway through

Remove zucchini and mushrooms

Turn peppers and roast peppers and carrots an additional 10 minutes and remove from oven

Transfer peppers to bowl and cover and let stand 10 minutes before peeling.

After all the vegetables cooked, I chopped them up a bit before preparing the lasagna.

While vegetables roast, cook minced garlic in butter in a 2 quart saucepan over moderate heat

whisking frequently about 30 seconds

Whisk in flour and cook, constantly whisking, about two minutes

Slowly add milk and a steady stream, whisking constantly and bring to boil

Reduce heat and simmer, whisking frequently about eight minutes

Sauce will thicken slightly when it first comes to a boil. Remove from heat and cool about 10 minutes, stirring occasionally

Stir in cheeses, basil and ½ teaspoon of salt

Soak noodles in hot water just until pliable – about 8-10 minutes

Spread 2/3 cups sauce in a 8 x 8 inch baking dish

Drain one noodle at a time on a clean kitchen towel and place three noodles overlapping a bit over the sauce

Top with half of the veggies, then more sauce

Continue with another layer of noodles, rest of  veggies and another layer of noodles and top with the rest of the sauce and a little Parmesan.

Notice the peppers?  That’s my side – my husband doesn’t like peppers!!

Bake for 35-40 minutes until golden brown

Four servings

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baked mushrooms

Do you need quick, easy and delicious side dish?  Here’s a good one.  Again, I found it in my mom’s recipes, yet I really don’t remember her making it. . . most likely because mushrooms were pretty much forbidden since my brother hated them.   But I love them so I tried this simple side dish, and is terrific.   It pretty much will go with anything and I served it with Parmesan Chicken.

• 1 pound mushrooms – coarsely chopped

• 3 tablespoons unsalted butter

• 1 large onion – chopped

• 2 eggs

• 2/3 cups dry bread crumbs (I used seasoned)

• 3/4 cup milk

• 3/4 cup half and half

• 2 teaspoons salt

• 1/4 teaspoon freshly ground pepper

Grease a 1 ½ quart casserole dish and set aside.

Melt butter in medium skillet. Add onions and saute until golden.

Beat eggs in a large bowl. Mix in bread crumbs, milk, half and half, salt and pepper. Mix thoroughly until liquid is absorbed.

Blend in mushrooms and onions.

Pour in prepared casserole dish.

Bake for 60-70 minutes until golden brown.

Makes 6 servings

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Maple Glazed Sweet Potatoes

Maple Glazed Sweet Potatoes

Adapted from Bon Appétit

I love the colors of Fall, however since Southern California is pretty much bereft of this brilliant season, I appreciate sweet potatoes and other similarly hued vegetables all the more.  Sweet potatoes are such a versatile side dish and this recipe can be prepared  quickly to compliment an informal weekday dinner, like  “Esther’s Pork Chops” (posted yesterday), or as a glistening side dish on the Thanksgiving table.  The combination of maple syrup and pepper makes them deliciously different.

• 3 tablespoons canola oil (divided)
• 2 lbs red skinned sweet potatoes
• 1/4 cup maple syrup
• 3 tablespoons unsalted butter (diced)
• lots of freshly ground pepper
• salt

Preheat oven to 400.

Peel  and cut sweet potatoes into 1/2 – 3/4″ cubes.

Put diced potatoes in rimmed baking sheet.   Drizzle with oil and mix using your hands to coat the potatoes.

Sprinkle with salt and pepper.

Place pan in oven and bake 20 minutes, occasionally stirring.

Drizzle with maple syrup and toss to coat. Cook an additional 20 minutes.

Remove from oven and scatter butter cubes over sweet potatoes and let stand until melted. Season with salt and pepper.

Toss to coat potatoes with butter.

Serve immediately

Serve four

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Baked Mushrooms

Baked Mushrooms

This recipe is one I retrieved from “The Box” of recipes from my mom and dad and it was the first time I tried it.   I don’t ever remember my mom making this, but not surprised considering my brother’s adversity to mushrooms (see ” Sensational Sausage Strata” post).  It was quick and simple to make and I was pleasantly surprised in how it tasted out of the oven.   I think some Parmesan cheese would be a good addition and will add it to the egg mixture next time, plus a little on top to brown.  It will make a good side dish with most entrees.

• 3 tablespoons butter

• 1 medium onion (chopped)

• 2 eggs

• 2/3 cup dry bread crumbs

• 3/4 cup whole milk

• 3/4 cup half and half

• 2 teaspoons salt

• Freshly ground pepper

• 1 pound mushrooms

Preheat oven to 350 degrees

Grease a 1 1/2 quart casserole dish.

Melt butter in medium skillet.  Add onions and saute until golden.

In a large bowl, beat eggs.

Mix in bread crumbs, milk, half & half, salt and pepper

(and maybe 1/4 cup or Parmesan cheese).

Stir until liquid is absorbed into breadcrumbs.

Stir in mushrooms and onions.

Put in prepared casserole (and top with 1/4 cup Parmesan cheese).

Bake for one hour.

Serves 6-8

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Sunshine Carrots

Sunshine Carrots

When I first prepared this recipe about 25 years ago, I did so for my husband’s boss and his wife (who happened to be a gourmet chef and taught cooking classes). Knowing my limitations as a cook, I wanted to make a very simple meal, so as not to embarrass myself or my husband. What is simpler than cooked carrots? Apparently a lot!! I could only compare the experience to the scene in Pretty Woman when Julia Roberts eats snails for the first time and the shell shoots across the room where the waiter catches it in mid-air. Well, as we were eating our carrots, they were so rock hard, that one shot across the dining room landing behind our sideboard. I have since learned how to steam carrots properly and this truly makes a delicious vegetable dish because the ginger adds a wonderful touch. It is always on our Thanksgiving table.

• 5 carrots
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• ½ teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup orange juice
• 2 tablespoons unsalted butter
• Peel and slice carrots diagonally.

Cook carrots to desired consistency (preferable not rock hard).

Mix all other ingredients (except carrots and butter) in saucepan and boil for one minute.

I know it doesn’t seem a lot of sauce, but believe me it is. I doubled the recipe once, and it was way too much. After thickened, add carrots and butter and stir to coat carrots.

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