Cooking
For lunch today, I made Cheddar and Parsnip Soup, with Grilled Sandwiches.
This is the part I hate most; chopping all those onions!
Add cubed parsnips and potatoes, ground fennel seeds (the recipe also called for caraway seeds, only then did I discover we didn't actually have any) and water, and simmer till potatoes are fork-tender.
Now for the yummy part
Add three cups of cheddar and three cups of milk. Melt cheese and puree.
I used a nice rustic Italian bread for the sandwiches. Matt's was Gruyere, proscuitto and basil, mine veggie ham slices and Gruyere. We don't have a panni maker, so I flattened the sandwiches with a rather large cast iron skillet.
Seemed to work out well!
And because I was in a British Isles kind of mood, I went ahead and made a trifle for dessert.
But not a typical, gross trifle. This is a chocolate toffee trifle. And believe it or not, I took a bite...a very small one, mind you. But still, a bite. Very rich. And Matt gets to eat the rest!
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- Those Ragin' Cajun...
potatoes, that is! As we get ready for Fat Tuesday, I prepared a vaguely New Orleans-ish dinner Monday night. Cajun Potatoes with Spicy Lemons and Onions, from this book; barely boiled potato wedges, roasted with red onions, garlic and lemon, tossed...
- Today's Special: The Color Orange
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And for my next trick: Garlic Soup and Empanadas! I have to be honest. I'm having a blast working through all these new recipes. Continuing in the Sundays at Moosewood... This meal was postponed when I discovered it called for veggie stock,...
Cooking
Moosewood Meals, Con't.
For lunch today, I made Cheddar and Parsnip Soup, with Grilled Sandwiches.
This is the part I hate most; chopping all those onions!
Add cubed parsnips and potatoes, ground fennel seeds (the recipe also called for caraway seeds, only then did I discover we didn't actually have any) and water, and simmer till potatoes are fork-tender.
Now for the yummy part
Add three cups of cheddar and three cups of milk. Melt cheese and puree.
I used a nice rustic Italian bread for the sandwiches. Matt's was Gruyere, proscuitto and basil, mine veggie ham slices and Gruyere. We don't have a panni maker, so I flattened the sandwiches with a rather large cast iron skillet.
Seemed to work out well!
And because I was in a British Isles kind of mood, I went ahead and made a trifle for dessert.
But not a typical, gross trifle. This is a chocolate toffee trifle. And believe it or not, I took a bite...a very small one, mind you. But still, a bite. Very rich. And Matt gets to eat the rest!
- Pear Pecorino Potato Soup: Recipe
I know what you're thinking. What kind of still life is that? In addition to being a study in ingredients that start with the letter "P"; pear, potatoes, pecorino and pepper are also the main ingredients in a most delicious soup. You don't have...
- Someone's In The Kitchen With Alex: Gruyere Waffles
Under the tree, Alex found two new cookbooks. C is for Cooking and A Star Wars Cookbook. You know, because he's our kid. First thing he wanted to try, the Cheese Waffles from Sesame Street. A fairly standard waffle recipe, but with the addition...
- Those Ragin' Cajun...
potatoes, that is! As we get ready for Fat Tuesday, I prepared a vaguely New Orleans-ish dinner Monday night. Cajun Potatoes with Spicy Lemons and Onions, from this book; barely boiled potato wedges, roasted with red onions, garlic and lemon, tossed...
- Today's Special: The Color Orange
I spent days trying to come up with orange foods for IMBB?... It really wasn't sure I could pull this one off...all I could think of was cheddar cheese! Finally, I managed to put a few things together (hey, when I decide to do something, I tend to...
- A Taste Of Chile
And for my next trick: Garlic Soup and Empanadas! I have to be honest. I'm having a blast working through all these new recipes. Continuing in the Sundays at Moosewood... This meal was postponed when I discovered it called for veggie stock,...