Hello, everyone! It’s officially the start of the shopping season. Sigh. My Christmas list is largely populated with cooking-related objects, so I guess that’s something.
On to the recipe.
My take overall? Nice soup that was made wonderful by the toppings. I thought the texture was a bit funky the first day we ate it: not bad, but there was an ever-so-slight graininess (that’s the closest approximation I can come to, though that’s not completely accurate either) to the soup. Eaten as leftovers, however, I didn’t mind and thought the soup was good. The toppings I used were the apples and toasted hazelnuts. Frankly, those are two of my favorite things in the world and I think most anything they topped I’d find just fine.
As seen on the FB page, some of us had kuri squashes that didn’t quite look like we thought they would:
I always thought this was a type of kabocha squash–when I get kabocha in my CSA I often use it in lieu of pumpkin for Dorie’s stuffed with everything good recipe–but lo and behold that one was a kuri squash!
I put all the fabulous veggies together with the milk:
And then, the final product:
I was also thinking it’d have been good with some chopped crisped andouille on top (bought too much for my Thanksgiving stuffing). Alas, we ate all the soup before I remembered to try that out.
The Make-up Recipes
- Beets with Honey-Lime Vinaigrette
- Sardine Rillettes
- Creamy Cauliflower Soup sans Cream
- Potato Chip Tortilla
This happened for two reasons. First, I decided to check off all the recipes I’ve made. Despite my 2-year absence from blogging, I was still cooking quite a bit from the book on my own, or I’d see the posts on FB and get galvanized to try something. As an aside, I love things like this blogging group and even CSA boxes because it forces me to do something different. I easily get in a cooking rut, and therefore love the challenge of a recipe I’d not normally make or a vegetable that I’d not normally buy. Anyway, I realized that I’ve made a large number of them, though of course nowhere near what some of you have!
Second, I had a fridge full of brining bird so I had to get rid of as many things as possible. Plus, my mother-in-law was arriving early and she likes to eat French-ish stuff, so I had a captive audience.
Yum! I don’t normally like beets very much, which is unfortunate since they grow very well in my area of the world and they are a staple in my CSA box. All.the.time. from Fall to Spring. These were nice and I loved the vinaigrette. The only funny thing is we all looked like we’d put on red lipstick. I had these for lunch with the sardine rillettes and the cauliflower soup.
I read y’alls posts on this one just to see. I’m sure if some of you check your blog stats, you’ll find that someone was looking at your old posts. Yep, that was me! I like sardines, though I’m new to the whole sardine thing. I only like to eat the ones from Wild Planet; I get them from Amazon as they’re a bit cheaper that way. Those sardines are really, really good and not fishy at all. I actually made this in 2 half-batches that I combined. One used only chives and the other used chives and some leftover dill I had in my produce drawers. I don’t know what the MIL thought, but the husband and I loved it. I’ll definitely make it again.
I drizzled that one with some truffle oil. I love cauliflower soup and this one was nice and light. I have another recipe, creamy without cream, that uses a bit more butter and some beef broth (less of it, too) that I prefer. I don’t think I’ll make this one again.
Potato Chip Tortilla
What a fun dish that was on the schedule right when I stopped blogging! If only I’d stuck around for a few more weeks (eh, I was pregnant then and at that point was tired of eggs, so I don’t think I’d have made it anyway)! I made this one mostly because my husband and I wanted to see my MIL’s face when we told her there were potato chips in there. The lesser reason was because I had some chips in the pantry that were going stale and we needed some snacky food while waiting for the turkey to finish.
Phew! I’m really glad next week’s recipe is a short one. I mean, I say that, but making all these recipes and the Thanksgiving stuff, too, was my own choice. It helps me turn off my mind for a bit from research and student stuff, so I can only complain so much.
And if anyone actually made it this far, you get a medal. Plus, some Colin Firth, because…Colin Firth!