Last night, Theresa made quite an exquisite meal. We had Almond Cauliflower Soup (a ‘new’ recipe from a ‘new’ cookbook) and double baked squash (an interpretation of our ‘old’ squash strata).
We really liked the strata that we had previously ( think actually two times now), but it was rather egg and milk heavy, so Theresa came up with this wonderful concoction. I do have to say that the combination of baked squash, mushroom, sundried tomato and blue cheese is amazing. She simply baked a buttercup squash and a hayden acorn squash. Scooped out the innards, and mixed it with two slices of chopped up stale bread, a handful of chopped rehydrated shiitake mushroom, a hand of crumbled dried tomato, sage, thyme, salt and pepper, and scooped it back into the squash and crumbled West River Creamery smoked blue cheese on top and broiled it on low until warm and melty. Delish!
Now the Cauliflower Soup came from a new cookbook that was a winter holiday present from Theresa’s dad: “In Season: Cooking With Vegetables and Fruits” by Sarah Raven. It’s a British cookbook that focuses on eating seasonally. It has some fruit in there that we can’t easily get, like medlars, but it seems like it has quite a few gems in it. We haven’t tried a ton of recipes from this yet, but it has a lot of great ideas that we’ve started to utilize. This is our modification of the recipe for Cauliflower soup that we had last night. It was really divine. Very mellow, filling and warming.
I also might add that this recipe was right next to “Cauliflower Cheese with Lord Dalrymple’s Top.” I don’t know about you, but having a British Cookbook really has its perks.
Cauliflower Soup (serves 6-8):
- 1 medium-sized cauliflower, ~1 pound (cauliflower we had frozen from Red Fire Farm during the late summer for us)
- 1 tbsp of butter (Vermont Creamery Butter)
- 1 large onion, chopped (Red Fire Farm)
- 1 garlic clove, chopped (Red Fire Farm)
- 1/4 cup ground almonds (From my sister in CA, from Braga farm)
- 4 cups stock (homemade chicken stock)
- 2 bay leaves
- 1 cup of milk (from Thatcher Farm)
- Salt, pepper, nutmeg, cayenne pepper
- Break up cauliflower into florets if they aren’t already.
- Melt butter.
- Cook onion for about 5 minutes.
- Add garlic, cauliflower, and ground almonds.
- Stir, and then add stock and bay leaves.
- Bring to a boil, and simmer covered for 10 minutes.
- Remove bay leaves.
- Puree the soup (we used an immersion blender, but a food processor will work)
- Put back into the pan.
- Add enough milk to your desired consistency (we used about 1 cup of milk).
- Bring to simmering (but don’t boil).
- Add salt, pepper, nutmeg and cayenne to taste.
We were so full from dinner, that we actually didn’t want dessert. A big surprise for us. 🙂 Though we did try some fruit leathers that were our first endeavors into fruit-leather-dom.
We tried dehydrating some raspberry and blackberry jam- very successful, and also some applesauce that I made a while ago that was probably going to go to waste. The resulting fruit leather turned out really well, and was really tasty. We will probably use these as a good fruit snack for the future, and potentially a way to help us get through all the fruit that we preserved this summer.We are in great anticipation today, because, today is the first Red Fire Farm Deep Winter CSA distribution of the year. Alas, I am not running the distribution, very sad. But Kristi and Mariela are running it, who are two awesome fellow coordinators. Sarah’s e-mail this week indicated that we will be getting lots of lovely produce, along with Real Pickles and frozen green beans for our ‘local extras.’ I’m too excited. After we pick up our share in Union Square, we are going to go shopping for groceries at Sherman’s Market, which happens to be right near the pickup site. Sounds like a great Friday evening to me. I hope to see some of you at the pickup!