Curried Cauliflower Soup

I keep hearing that fall weather is on its way; so far where I live in St. Louis it hasn’t exactly happened yet.

There are a few more warm and humid days on the way, but my internal culinary clock can feel a shift is in the works. I’m ¬†beginning to think about cooking and eating more substantially, which goes hand-in-hand with those images I have in my head of wearing sweaters and making little puffy breath clouds when I step outdoors.

I had the idea of making a warm, creamy puree of cauliflower the other day when the temperature happened to hit the sticky mid-90′s. But guess what? I adapted, and discovered the beauty of this kind of soup recipe – it tastes just as delicious chilled.

Curried Cauliflower Soup

Serving Size: serves 4 - 6

Ingredients

2 tablespoons olive oil

1 onion, thinly sliced

1 cauliflower, stem trimmed and cut into small pieces

1 small potato, peeled and choped

1 green apple, peeled and chopped

1 teaspoon curry powder

1 teaspoon salt, plus more for seasoning

1 tablespoon creme fraiche or heavy cream

Instructions

  1. In a large saute pan, cook the onions in the oil over medium heat until softened and slightly golden in color.
  2. Add the cauliflower, potato, apple, curry and salt and stir-fry for a minute or two. Add enough water or vegetable stock to just cover the vegetables. Lower the heat slightly and cover the pan. Cook 10 -15 minutes, until the vegetables are tender when pierced.
  3. Let the mixture cool slightly before blending to a smooth puree, adding more liquid if necessary depending on how thick you want your soup. Add the creme fraiche and taste for seasoning, adding more salt and maybe a pinch of sugar to bring up the flavors.
http://familystylefood.com/2010/09/curried-cauliflower-soup/

Baby Turnips in Caramel Butter

Baby Turnips in Caramel Butter

When I was in Portland recently, I tasted turnips for the first time without thinking they were just another form of rutabaga – in other words – old, starchy tubers.

The pickled turnips I ate at Nedd Ludd restaurant were small, tender and sweet; a revelation.

A few days later I took some home from the farmer’s market, tiny, bright garnet – colored babies that looked very much like radishes.

I cooked them simply, inspired by Julia Child. After blanching them briefly I cooked them again in a skillet until they were glazed in caramelized butter.

I liked them so much I was inspired to post the recipe on my other blog, Dinner with Julia. It’s been months since I’ve had a chance to do that…go check it out for the recipe.

Happy Birthday, Julia!

Baby Turnips in Caramel Butter

Serving Size: 2 -4 side dish servings

Ingredients

2 bunches small turnips (about 4 cups)

2 tablespoons butter

1 tablespoon sugar

1/2 cup stock or water

Sea salt and pepper

Instructions

  1. Wash the turnips and trim the greens, if attached, and reserve for steaming or sauteeing, if desired.
  2. If the turnips are young and tender, there is no need to peel, otherwise peel larger turnips and cut into bite-sized pieces.
  3. Blanch the turnips in a small saucepan of boiling, salted water for about 5 minutes, until tender but not mushy. Drain.
  4. Melt the butter in a skillet and add the sugar. Add the turnips and stock and bring to a simmer. Cover the pan and cook until the liquid is reduced by half. Uncover and continue cooking, stirring now and then, until the turnips are coated with the glaze and nicely caramelized.
  5. Season with some sea salt and black pepper before serving.
http://familystylefood.com/2010/08/baby-turnips-in-caramel-butter/

Summer at the Farmer’s Market

I’ve been traveling in the Pacific Northwest over the past few weeks, but missing my blog a bit lately.

Here are a few highlights from my trip – some photos taken at the downtown Portland, Oregon farmer’s market, a place so full of fresh, pristine produce it makes my heart beat a bit faster. It’s not very often that I see such a huge array of locally grown, green leafy vegetables and ripe summer fruits like cherries, berries, plums and tomatoes.

It’s hard not to want to take a little bit of everything home!

Happy Summer…I’ll be back soon with more recipes.