pão e queijo

Learning to Love Winter Veggies (Creamy Sweet Potato Soup with Gorgonzola)

Ladies and gentlemen,

 

 

I know you must all be confused.

 

Not too long ago I made a bold claim that I did not (absolutely did not) like sweet potatoes.  Nor butternut squash for that matter.  In fact, winter squash and I were not really friends at all.  

 

Things have obviously changed in the past few months.

 

I've resigned myself to the fact that I will probably not eat berries again until June.  Or juicy, ripe summer tomatoes until August.  

 

I can't bring myself to purchase out of season zucchini, as versatile as it is to cook with.  

 

Instead, I have been learning to live in harmony with the seasons.  I would dare say that most Americans have no idea of what grows naturally at any given moment-- or where.  I mostly blame the agrifood industry, as large supermarket chains provide us comfortably and conveniently with flora and fauna from all over the world.  There are no seasons in the grocery store.  Everything is always "in season."  

 

But when you learn to eat in the moment, produce becomes all the more special.  I'm sure when June comes along, I will savor fresh, ripe, local berries.  And instead of picking up a styrofoam package of tomatoes that were injected with Ethylene Gas to make them ripen just in time for their debut on the supermarket shelves, and that were also grown and picked by slave laborers, I will dutifully wait until August to devour homemade roasted tomato sauce by the pint.  

 

So what does this have to do with sweet potatoes?  Anyone who lives in the North East knows that fresh local produce in the wintertime is not exactly abundant.  What is abundant are root vegetables, potatoes, winter squash, hardy greens, and the like.  So I decided to become friends with them.

 

A few recipes that helped me change my mind about sweet potatoes:

 

Sweet Potato Biscuits

Barley Salad with Sweet Potato, Pecans & Feta

Sweet Potato Skewers with Cilantro-Lime-Jalapeño Greek Yogurt dip (pictured here)

Sweet Potato Fries!

& THIS SOUP

 

Honestly, I think the reason I didn't care for them before was due to their preparation.  I had always eaten them candy-sweet, loaded with brown sugar or maple syrup, buried under mountains of marshmallows, and other gross stuff like that.  I think I've mentioned before I don't like my savory food to be sweet.  And with sweet potatoes, I think just what they need is a sharp contrast of salty, tangy, and/or creamy.

 

A few words of praise for this luxurious soup:  Sweet potatoes are simple, if not humble creatures.  But underneath a layer of dirty brown skin, there is a world of potential.  This soup starts out homely.  When the sweet potatoes are done cooking in the broth, you might think that I'm trying to serve you sweet potato puree.  But wait!  Add a generous drizzle of cream and swirl it in.  Follow with a couple of pinches (who is measuring?) of hot red pepper flakes, a few grinds of pink Himalayan salt, and top with your favorite creamy blue Gorgonzola.  In my mind's eye, it's like dressing up jeans and a T-shirt by adding a blazer, heels, and a shiny necklace.  This soup seriously blows my mind.

 

Fancy Sweet Potato Soup

p&q original

Serves 2-3

 

1 tbsp butter or olive oil (I used a combination of both)

1 small onion, chopped

1 pound sweet potatoes, scrubbed, peeled, and cut into a rough ½-inch dice

2 cups good quality vegetable broth

Generous amount of heavy cream (or, if you're a wimp, milk or half-and-half, or a combination)

Couple of pinches of hot red pepper flakes, or to taste

Salt, to taste (I used pink Himalayan salt)

Generous sprinkling of crumbled Gorgonzola cheese for each serving, for garnishing

 

In a medium saucepan or Dutch oven, melt the butter over medium heat.  Add the chopped onion, stirring occasionally, until softened, about 5 minutes.  If it starts to brown you can lower the heat a little.  Add the sweet potatoes, along with the vegetable broth, and bring to a boil over moderately high heat.  Lower heat so that the soup is just simmering, cover, and let cook about 15-20 minutes, stirring occasionally, until the sweet potatoes are tender enough that they are easily crushed against the wall of the saucepan.  

 

Using an immersion blender, puree the soup until completely smooth.  (You could also transfer the soup to a blender).  The soup will be VERY thick!  That's why you want add heavy cream.  Add as much as you desire, a little at a time, to make the soup thinner.  This will also make it super luxurious.  Add the red pepper flakes and salt to taste.  Serve in pretty bowls and garnish each serving with a generous sprinkling of Gorgonzola.  

 

Thanksgiving Comas (White bean and winter squash soup with pesto)

 

 

We stuffed our bellies full with warm food, savoring every bite.  The flavors meshed well together, and we washed them down with wine and hot mulled cider.  Mom groaned at the dinner table as I was caramelizing the sugary tops of the creme brulées.  She almost didn't make it.

 

It was the best Thanksgiving ever.

 

Today we will feast on this hearty soup.

 

Where will we be next Thanksgiving?

 

 

White bean and winter squash soup with pesto

Inspired by The Kitchn

 

1 (2 ½ lbs) butternut squash, or other winter squash

4 cloves garlic, unpeeled

1 tbsp safflower or other neutral oil

1 large leek (about 2 ½ cups chopped)

6 cups flavorful vegetable broth

4 cups cooked white beans (I used Great Northern)

Salt and pepper, to taste

Pesto, to taste and for garnishing (preferably homemade)

 

Preheat oven to 400F with rack in the center.

 

Halve the butternut squash lengthwise and scoop out seeds and stringy parts.  Place facedown on a baking sheet lined with parchment or a silicone baking mat, along with the unreeled garlic cloves.  Bake in preheated oven for about 40 minutes, or until fork-tender.  When done baking, let cool slightly before peeling the squash and chopping it into approximately ½-inch cubes.  Let the garlic cool as well, and then peel and roughly chop.  

 

Meanwhile, cut the tough dark green parts off of the leek, and slice the remaining white/ light green part in half lengthwise.  Run under water to remove dirt.  Slice the leeks thinly into half-moons.  

 

Put the oil in a Dutch oven or heavy saucepan.  Add the leeks and sauté over medium heat, stirring occasionally.  Add the broth and bring to a simmer.  Transfer the chopped roasted squash and garlic to the soup pot, along with the cooked beans.  Bring to a simmer but do not boil or cook for a long time.  Taste for salt and pepper.

 

Serve with a couple of dollops of pesto on top of each portion.  

 

Pear, shallot, and delicata squash soup

 

 

Soup nourishes the soul.

 

 

It's one pot comfort.

 

 

Uncomplicated, unassuming.  

 

 

Yet it can (and likes to) dress up and go out.

 

 

Pear, shallot, and delicata squash soup

Slightly adapted from Saveur

Makes 4-6 servings

 

2 TBSP olive oil

4 medium shallots, peeled and thinly sliced

1 lb delicate squash, peeled, seeded, and cut into ½-inch half moon slices (about 2 cups)

1 lb ripe but firm pears (I used Bosc; use Bartlett, Anjou or another), cored and chopped into ½-inch pieces (I didn't bother to peel), about 2 cups

½ tsp dried thyme OR 4 branches of fresh thyme

1 TBSP balsamic vinegar

4 cups vegetable stock

Kosher salt, to taste

Black pepper, to taste

Creme fraiche 

 

Heat oil in a large heavy-bottom pot or Dutch oven.  Add sliced shallots and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.  Add the sliced squash and chopped pears and cook about 7 minutes, or until slightly softened.

 

Add thyme and stir, cooking about 1 minute.  Add the vinegar and stock and simmer 15-20 minutes, until the squash and pears are completely tender.

 

Remove soup from heat and puree with an immersion blender, or in a traditional blender in batches.  Stir in salt and pepper to taste and serve with creme fraiche swirled in.  

 

Creamy slowcooker baked potato soup

 

 

Six frothy potatoes.

 

Steam bath.

 

Creamy comfort.

 

This soup in seven words.

 

Slowcooker baked potato soup

Inspired by Six in the Suburbs

Makes about 8 servings

 

1 quart vegetable broth OR (I used) 1 TBSP Organic vegetarian Better than Bouillon mixed into 4 cups of water

6 large potatoes, peeled and cut into roughly ½-inch cubes

1 onion, chopped

3 cloves of garlic, minced or pressed

2 TBSP unsalted butter

1 tsp salt

Pepper to taste

1 cup whole milk or half-and-half

1 cup shredded sharp Cheddar

Small handful thinly sliced scallions (green part only), for garnishing

 

Combine the broth (or BtB), chopped potatoes, onion, garlic, butter, salt, and pepper to taste in your slow cooker insert.  Cover and cook on high for 3-4 hours, or on low for about 8 hours.  The potatoes should be tender enough to mash up when pressed against the side of the slow cooker.  

 

For a rustic soup, mash potatoes with potato masher.  If you like a creamy soup like me, blend in batches or purée with an immersion blender.  Regardless of which you do, return the potatoes to the slow cooker and add in the milk and cheese, mixing well.  Adjust seasoning and serve garnished with the scallions.  

 

Note: I used 7qt slow cooker.  You might need to adjust cooking times slightly if your crockpot is smaller.

 

Boycotting Fedex (Roasted tomato soup)

 

Only a foodie could truly understand the heartbreak I felt as I unpacked my Fedex boxes on Tuesday morning.  After four weeks of having been in transit, they showed signs of what my mom called "World War III" on the outside, displaying holes in the cartons, which were so dirty it looked as if they had been dropped out of the plane as it landed, and then rolled around in the dirt and dust some more.

I cried in dismay as I pulled out the shards of the broken ceramic that had gone through warfare either on the planes or in the warehouses, searching for a survivor.  There was none.  The cherry red Emile Henry pie dish my sister had lovingly given me for my Bachelor's graduation was in pieces, along with the Le Creuset ramekins (basically indestructible!) that she and her family had bestowed upon me last Christmas, and the countless beautifully-designed Ting Denmark plates that you can only find in Costa Rica- all smashed to smithereens. 

The shards of broken pottery had scratched my prized Cuisinart pans, the ones I carefully scrubbed after each using.  Some pans were bent, others bruised.  The packaging, which my mom and grandma had worked on for days to protect my beloved goods, was a mess.  Bubble wrap was not where it was supposed to be; papers and plastic were strewn among the damage.  It was a sad sight.

Then I unpacked my KitchenAid stand mixer.  I was already having a fit, so when I went to turn it on, realizing that the pulleys on either side that you use to adjust the speed and lock the head, were not working, I screamed.  They had been bent downward and would not move from their place until my dad took pliers to them. 

The plates, pie dish, pans, ramekins and mixer are not just things to me; they symbolize my happy place, my kitchen, my passion.  They have been gifts, memories, and irreplaceable expensive kitchenware.  A big company like Fedex might not care about their customers, but this was beyond the normal wear and tear that I expected from shipping my belongings internationally.  This was just plain disrespect, incompetence, and lack of caring. I had paid a high price, both literally and figuratively, to entrust my prized posessions with these people.  I had selected my most special items to take back to the states, and sold the rest.  I know I'll be able to buy more beautiful things at another time, but I will never forget how poorly my belongings and myself were treated- Fedex NO MORE. 

Meanwhile, I've had to get to know another kitchen: my parents'.  It's like using someone else's car, but I believe that if you are able to do so, it makes you a better cook.  This delicious soup is best now, at the height of tomato season.  Use fresh, local tomatoes (from your garden, if you have one!), and organic ingredients.  Also, I'm coming up with a theory that if you make fresh vegetable soups, the veggies really shine most when you use water, not broth.  If you are feeling adventurous, try this soup made with water. 

Roasted tomato soup
Adapted from Sprouted Kitchen
Makes about 3 servings

1 ¼ lb ripe tomatoes (about 4 large), cut into wedges and seeds roughly removed
½ onion, cut into wedges
3 garlic cloves
1 TBSP extra virgin olive oil
1 tsp sea salt
Pepper, to taste
1 ½ cups organic vegetable broth, low sodium if possible
1 TBSP organic tomato paste
¼ cup half-and-half (or heavy cream if you wish)
Fresh chopped parsley and/or basil for garnish
Slices of your favorite crusty loaf of bread, for serving

Preheat the oven to 350F with the rack in the middle.  Spread the tomato and onion wedges on a rimmed baking sheet (I find covering it with parchment or foil helps with the cleanup!).  Drizzle them with the olive oil, sprinkle with salt, add a lot of pepper, and toss gently.  Tuck the garlic cloves into tomato wedges so that they don't burn.  Roast for 30-40 minutes, until the tomatoes have broken down and are reduced to about half their original size.  Remove from oven and cool slightly.

Just before the tomatoes are ready to come out of the oven, warm the broth and stir in the tomato paste until it dissolves completely.  Add all of the ingredients from the roasting pan, including the juices and oil left behind.  Let the soup gently simmer 5-10 minutes, then purée with a blender, immersion blender, or food processor.  Blend until just smooth, but not so much that the soup loses texture.  Return the soup back to the saucepan and add the half-and-half or cream.  Adjust seasoning.

Serve with parsley and/or basil, along with the crusty bread. 

Blessings in disguise (Vegetarian tortilla soup)

Guys, I forgot the cilantro.

 

 

Today has been a day full of lessons, blessings I have been praying for and received the answers today. 

I'm thankful, because life is deeper. 

Because I am me.  And I deserve, like everyone else, to be loved just for being me.  I don't have to be someone else.  I know what I want because I've been through a lot.  And it's a blessing. 

All tests are blessings, they help us get closer to God and to Jesus our savior. 

I'm thankful because I know who I am, and I love me for who I am.  Because every step takes me closer to the one, to God, to myself, to love. 

Sometimes things just don't work out, and it's better to not know why.  You'll know in the future when you look back and realize it was a blessing in disguise. 

 

Vegetarian tortilla soup
Adapted from Bon Appétit
Serves about 4 generously

Ingredients
1 TBSP vegetable oil
¾ cup chopped onion
2 garlic cloves, minced or pressed
1 TBSP tomato paste
1 tsp ground cumin
¾ tsp chili powder (I used crushed red pepper flakes)
4 cups vegetable broth*
4 TBSP chopped fresh cilantro
(4) 6-inch corn tortillas, cut into ½-inch wide strips
1 ½ cups chopped tomatoes
⅔ cup canned black beans, rinsed and drained
⅔ cup chopped zucchini
1 ½ TBSP minced seeded jalapeño (I used canned, fresh is stronger)


In a large saucepan, heat the oil over medium heat.  Add onion and garlic and cook until almost tender, stirring often, about 5 minutes.  Stir in tomato paste, cumin and chili powder.  Add broth and 2 TBSP cilantro; bring to a boil.  Reduce  heat; cover and simmer about 15 minutes. 

Add tortillas, tomatoes, beans, zucchini and jalapeño to soup.  Cover and simmer until zucchini is tender, about 5-10 minutes.  Season with salt and pepper and serve with remaining 2 TBSP cilantro. 

*Note: You may substitute part of the veggie broth for a canned soup, such as condensed tomato soup or cheddar cheese soup to give the broth more flavor, like I did!

 

Tips to make your kitchen experience easier and more enjoyable (Creamy broccoli and potato soup with Baby Swiss cheese)

 

Most people who know me well are aware of the fact that I prefer baking to cooking.  It's not to say that I don't like cooking, because I truly enjoy my time in the kitchen, whether it be making savory or sweet creations, but the true reason behind my not liking cooking as much as I love baking is because the whole chopping thing gets to me.  The amount of vegetables and herbs one has to chop (not to mention buy) to produce a decent vegetarian meal can be somewhat overwhelming.  And I'll admit, I don't have the best knives and I'm not a very efficient chopper.  Also, I have this need to not repeat savory recipes unless someone specifically asks me to reproduce them, or if they are a general staple item.  So, that makes grocery list-making somewhat boring sometimes, and I don't feel as inspired to cook.  Now, what I enjoy so much about baking is probably pretty obvious to most: satisfying the sweet tooth, the fact that it is very precise, not having to chop things, and basically witnessing an amazing chemical reaction that surprises me every time (watching a few ingredients turn into a finished platter, this also occurs with cooking).  And I think I'm more of a natural baker, the sweets usually turn out pretty well ;)

That being said, what I do really love about cooking is that you can get really creative with it, do a lot of substitutions, without needing to have the knowledge about chemistry and formulas that you generally need for baking.  This year, I want to get more excited and inspired about cooking than I have been.  For that reason, I've created a list of things I think every cook should know, whether an occasional chef or an everyday one.  Hopefully these pointers will make your time in the kitchen easier, more efficient, and most of all more enjoyable. 

1) Get a good knife and keep up with its maintenance: I believe that a good knife (generally an 8-inch chef's knife is the most popular choice; if you can afford to buy more good knives, such as a santoku, bread knife, serrated knife for utility purposes, and other knives, that's awesome) is the most important and most used tool in the kitchen for a cook.  Take good care of it, buy a knife sharpener or get it professionally sharpened regularly.

2) Work with the right equipment: What I've learned in the few years that I've been cooking is that the right tools can make your life so much easier.  Smitten Kitchen Blog has a wonderful guide to what are necessary items for your kitchen as well as some extras that make your life just that much easier.

3) Do your research: About everything.  Because I'm obsessed with everything that has to do with food, this is enjoyable for me.  If you don't know how to tell winter squash from summer squash, are wondering how to tell if the broccolini at the grocery store is good or not, if you want to know how to julienne zucchini, or any other food question, you're most likely to find it in a book or on the internet.  If you do your research ahead of time, you're likely to save yourself a lot of problems in the kitchen.

4) Try to buy good quality, fresh ingredients: They make the finished product taste better.  Of course you don't have to buy the best of everything; there are some lesser quality substitutions that work just fine.  Know what's important to splurge on, and on the rest, try to save.

5) Don't freeze (if you can afford not to): I know, a lot of people are going to disagree with me here.  The reason I don't like freezing is because I feel it changes the texture of the food too much.  For some things, I think its great and is a wonderful way to keep your kitchen stocked.  But for people living alone, like myself, it's not that necessary. 

6) Create a good storage system: This especially goes if you don't have a lot of space in your kitchen.  For example, buy large canisters to store flour in (it keeps it fresher and is easier to measure). 

7) Buy in bulk/ can your food: If you have a family or live with a few people, I've witnessed through my sister that buying certain items in bulk can be a real lifesaver (for example flour, if you bake a few loaves of bread per week).  Not only do you save many extra trips to the grocery store, but it usually ends up being quite a bit cheaper.  Also, when summer's bounty is overwhelming, can the fresh produce so that you can survive all winter on those goods. 

8) Make some of your own pantry staples: No, this one isn't going to save you time or energy in the kitchen.  But it will definitely increase the flavor of your creations.  If you have time and are passionate about the kitchen, try making your own broth, bullion, cheese, etc.  Many times I've had to do this because the supermarkets here don't always offer what I need (example, the ricotta is terrible and hard to come upon).  But, I've learned making your own is worth it most of the time. 

9) Read the whole recipe through before starting: This will save you a lot of "Oops, I wasn't supposed to do that"'s. 

10) Mise en place: Get your ingredients together before starting.  Mise en place technically means chopping and preparing everything before starting, but I generally don't.  Just get the ingredients to your counter and be aware of when you need to use them and how. 

11) Clean as you go: It's been said a million times, but this seriously helps you to not feel 100% overwhelmed at the end of making a lasagna that used 5 pots and pans.  Or any recipe.  Use those four minutes that the soup needs to come to a boil to wipe the counter and do some dishes. 

12) Learn the basic techniques and then get creative: To save frustration in the kitchen, if you are a beginning chef, don't get in over your head.  Learn how to sauté onions before trying to make a soufflé.  Then build onto the basic techniques that you've learned. 

13) Find what works for you: Everyone has their own style, whether they like to cook in the morning or late at night, alone or with the kitchen full of people.  Everything takes practice, so during that (awesome) practice take the opportunity to learn what you enjoy most and what works best for you.

Creamy broccoli and potato soup with baby Swiss cheese

Ingredients
1 small onion, chopped
1 small carrot, peeled and chopped
1 medium potato, peeled and diced
2 cloves garlic, minced
1 TBSP butter
1 TBSP flour
1.5 cups vegetable broth
½ cup milk
Salt and pepper
2 cups broccoli florets, chopped into small pieces
¾ cup Baby Swiss cheese, shredded (plus more for garnishing)
Parmesan, to serve (optional)

In a pot, melt the butter over medium-low heat.  Add the onion, carrot, potato, and garlic and sauté until slightly softened, about 5-8 minutes.  Add flour, salt and pepper to the pot; stir until combined. 

Add vegetable broth, milk, and potato and raise heat to high.  Once it comes to a boil, add broccoli and cover and cook on low until the all of the vegetables are soft, about 10 minutes.  Remove from heat (but don't turn stove off) and carefully puree in batches in your blender.  Return to saucepan and to heat; add cheese, stir well until most melts.  Garnish with extra Baby Swiss cheese and/or Parmesan if you wish.

Sweat (Vegetable noodle soup)

I know you probably don't want to hear it…

… But San José is sunny and hot right now!  Yes, we're hovering around 80 degrees Fahrenheit.  But can I walk around in shorts and skirts?  Unfortunately, I can't, due to extreme unwanted attention on behalf of our less intelligent male counterparts. So that means I have to pretty much walk around bundled up, sweating my socks off.  Fine, I exaggerate.

So why am I making… soup? 

Well, if you go to Guanacaste, the Northwestern province of Costa Rica, they will tell you if you are hot, have some soup, coffee, hot chocolate, or another hot food or beverage.  They seem to think it cools you down.  What do you think? 

However, that's not exactly why I'm making soup. 

I'll admit, for a while there I was feeling a little unmotivated in the kitchen.  As my mom says, that's not a good sign.  But lately I'm back to dreaming up different flavors, feeling inspired in the kitchen, and basically having food on the brain 24/7.  This is awesome news, and I have some exciting cooking and baking adventures planned.  Also, soup rocks.  Whether it's 20 below with wind chill, or 30 degrees Celsius, it's a healthy way to start off the year and get lots of nutrition packed into one little bowl. 

Vegetable noodle soup

Ingredients

1 TBSP butter
½ small onion, chopped
1 small carrot, peeled & chopped
1 medium zucchini, chopped
1 clove garlic, minced
4 cups vegetable broth
2 cups water
9 oz pasta of your choice
1 cup (baby) spinach
Salt & fresh ground pepper
Parmesan cheese, grated

In a large pot, melt butter over medium-low heat.  Then add onion, carrot, zucchini, and garlic.  Cover and reduce heat to low and cook for 8-10 minutes until vegetables are slightly softened. 

Add broth and water and raise heat to medium-high heat to bring to a boil.  When boiling, add salt to taste and pepper.  Reduce heat to low and add pasta.  Simmer until the pasta cooks to al dente.  Once cooked, add the spinach and stir to combine.  Serve with grated Parmesan cheese.

Restaurant inspiration (Creamy roasted mushroom soup)

When Gustavo graduated, he decided he wanted to have his graduation dinner at the graduation buffet at the Marriott Hotel where he graduated.  HIs aunts, grandma, mom, sister, and I all were dressed to impress and super proud of Gustavo.  We were sat at a big, round white table in a dimly lit banquet room.  The eight of us were seated awkwardly with another couple. 

Obviously I didn't try the meat or fish, but of all the food (there wasn't a great selection), the only thing I really enjoyed (besides the dessert, of course!) was a cream of mushroom soup.  For my graduation, I didn't want to have the Marriott's graduation buffet, and that's why we went to Bacchus.  If you remember, Gustavo ordered a delicious cream of mushroom soup that had truffle oil in it (FOUND at the grocery store!  I can't wait to find a special recipe to buy it for!).  He shared some with me and it was to die for. 

It's hard trying to replicate meals that you've eaten in restaurants because you don't know what special ingredients they used.  This one turned out a little thinner than I would have liked (so I upped the mushroom quantity and lowered the stock quantity for the recipe I'm posting), but the flavor was superb.  Try it and see for yourself!


Creamy roasted mushroom soup
Inspired by a recipe from Bon Appétit
Makes 3 to 4 servings

Ingredients
½ lb portobello mushrooms, stemmed, dark gills removed, caps cut into ¾-inch pieces
½ lb shiitake or cremini (baby bella) mushrooms, stemmed, caps cut into ¾-inch pieces
3 TBSP olive oil
22-oz vegetable broth (homemade or purchased organic)
1 TBSP butter
⅓ cup chopped onion
2 garlic cloves, minced
3 TBSP of your favorite red or white cooking wine
1 ½ TBSP all-purpose flour
⅓ cup heavy whipping cream
Small pinch of thyme
Salt and pepper, to taste

Preheat oven to 400F.  Line one large cookie sheet with foil.  Place chopped mushrooms on the baking sheet; sprinkle with olive oil and generous salt and pepper.  Toss to coat.  Cover mushrooms with foil and bake for 30 minutes.  Uncover and continue baking until the mushrooms are tender, about 15 minutes more.

Melt butter in a large, heavy saucepan over medium heat.  Add onion and garlic; sauté a few minutes until tender.  Add wine and simmer until almost all of the liquid has evaporated (about 2 minutes). Add flour and stir for a minute or so, until incorporated.  Add the broth, roasted mushrooms, and thyme.  Simmer until slightly thickened, about 10 minutes.  Transfer to blender and puree until all mushroom pieces have disappeared completely (be careful when blending hot liquids).  Pour back into saucepan on the stove; stir in cream and salt and pepper to taste (tip: if you have a nice amount of salt in there (not overboard!), it brings out a depth in the mushrooms). 

 

Delicious dishes

6 days feels like a long time for me to not post a blog.

And to tell you the absolute truth, the most cooking I've done in these last few days has been oatmeal (topped with cinnamon and mom's blueberry jam… YUM!).  Ok, I'm not including the appled butternut squash soup recipe because I didn't like it.  Actually, it was really bad.  Maybe it was my taste buds' fault, who have also been sick, and they could be betraying me, but it's not worth mentioning.  I gave it a try. 

But I'm not going to abandon you; here I post some of my very FAVORITE recipes that I've gotten off the internet.  Give them a shot and tell me what you think! 

• Broccoli and cauliflower flan with spinach béchamel

• Broccoli and garlic quiche with all butter pastry crust
  

 

• Greek salad
  
• Burritos w/ black beans, mushrooms & spinach
  
• Spinach and tofu paneer

• Winter veg & bean soup w/ tortellini & pesto
  
• Roasted red potatoes with rosemary
  
• Chickpea salad w/ roasted red peppers, artichoke hearts & capers

• Spicy tofu burritos

• Spinach & ricotta raviolis w/ parmesan & spinach cream sauce
  
• Mushroom & leek quiche
• Potato cheese soup 

• Couscous & feta stuffed bell peppers 

• Simple leek & ricotta tart

• Mediterranean pepper salad
  

• "Grilled" herb potatoes
• Artichoke and parmesan risotto
• Middle-eastern pita salad
• Chickpea ragout

 

• Spinach and apple salad with crispy almonds
• Chocolate chip muffins

• Toffee bars
• Peach crisp
• Garlic & cheese flatbread

• M & M cookies

• Apple upside-down cornmeal cakes (see picture above)
  
• Cheesecake squares
  
• Chocolate and almond biscotti
  

So I'll be honest with you.  When I first started cooking and getting my interest back into the kitchen, I only had one cookbook, a clumsy paperback one with thick pages and black and white print.  It was called (in spanish), "1000 recipes for losing weight."  Ok guys, first of all, any title that says "1000" in it, or refers to quantity rather than quality, is like a greatest hits album.  They're terrible.  And disappointing.  But back then, quantity was more appealing.  I think I only made one appetizing dish from that cookbook, a carrots and cheese combo (150 calories?  I don't think so) that had some interesting flavor.  Ok, it was passable.

Anyways, back in those days I mainly used Epicurious to find my recipes.  Until I bought my second cookbook, a prettier hardcover vegetarian one in spanish (I hate cooking in spanish) that called for some very hard-to-find ingredients.  I bought it on my first date with Gustavo.  *Smile*.

Then I discovered the Joy of Baking, and many other amazing sites (and a world of cookbooks)!