I made soup the other day, and until I get an actual food blog up and going, I'm going to practice with you guys.
Fall always makes me want warm, classic, comfort foods, so when November rolls around, even though it's still in the eighties most days, I break out the soup recipes. I made a fairly simple broccoli soup the other day after work. Anything that can be on the table in less than an hour, I consider good weekday food.
BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER
adapted from epicurious.com
1 bag broccoli florets
1 large Russet potato (1/2 lb)
1 large onion, chopped
1 red bell pepper, cut into 1/4-inch pieces
2 large garlic cloves, finely chopped
2 tablespoons unsalted butter
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon dry mustard
2 tablespoons all-purpose flour
3/4 cup evaporated milk
6 oz sharp Cheddar, coarsely grated (1 1/2 cups), plus more for garnish
mise en place
Cut broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder.
Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes.
Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in evaporated milk and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.
Pure about 2 cups of chowder in a food processor until smooth and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes. Serve and garnish with more cheese.
Makes about 4 servings.
Then today we were lucky enough to have coffee with Joscelyne and Jeremy, then we headed over to the bourgeois section of Orange County, gorged ourselves on Sprinkles cupcakes, and browsed longingly at Williams-Sonoma. I picked up a talking meat thermometer, and Randy got some strawberry waffle mix that already has me salivating.
Fall always makes me want warm, classic, comfort foods, so when November rolls around, even though it's still in the eighties most days, I break out the soup recipes. I made a fairly simple broccoli soup the other day after work. Anything that can be on the table in less than an hour, I consider good weekday food.
BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER
adapted from epicurious.com
1 bag broccoli florets
1 large Russet potato (1/2 lb)
1 large onion, chopped
1 red bell pepper, cut into 1/4-inch pieces
2 large garlic cloves, finely chopped
2 tablespoons unsalted butter
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon dry mustard
2 tablespoons all-purpose flour
3/4 cup evaporated milk
6 oz sharp Cheddar, coarsely grated (1 1/2 cups), plus more for garnish
mise en place
Cut broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder.
Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes.
Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in evaporated milk and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.
Pure about 2 cups of chowder in a food processor until smooth and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes. Serve and garnish with more cheese.
Makes about 4 servings.
Then today we were lucky enough to have coffee with Joscelyne and Jeremy, then we headed over to the bourgeois section of Orange County, gorged ourselves on Sprinkles cupcakes, and browsed longingly at Williams-Sonoma. I picked up a talking meat thermometer, and Randy got some strawberry waffle mix that already has me salivating.
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And yes, that's a direct quote: "ohmigod, you guys are voting?!, That's so weird!".
-I thought my eyeball was going to pop.
Dave