22 October 2007

A weekend of good food

When the weather starts to get cold, damp and blustery, I love to hole up in the kitchen and cook good, hearty food. This weekend was definitely one of those weekends. The first endeavor was one I had meant to do earlier in the week, but hadn't found the time to get to the store. Erinn over at the happy living blog had posted a recipe for Cauliflower Gorgonzola Bisque and I really wanted to try it. I changed a few things around and altered the ingredients list to not be Wegmen's-specific.

I gotta' say that it is wonderful...creamy, flavorful and really healthy. Here is the recipe that I used.

Roasted Cauliflower Gorgonzola Soup

Makes: 13 cups Active Time: 20 min Total Time: 50 min

1 head (about 2 lbs) cauliflower, trimmed and cut into florets
3 Tbsp olive oil
6 cloves garlic, rough chopped
2 cups of chopped carrots, celery and onions
Salt and pepper to taste
64 oz of vegi broth
1 container (8 oz) Creme Fraiche or sour cream
1 cup (4 oz) Gorgonzola cheese, crumbled, divided

1/4 cup chopped walnuts, toasted
2 tsp walnut oil

Preheat oven to 450 degrees.

  1. Toss cauliflower with olive oil, garlic, and vegies; season to taste with salt and pepper. Arrange in single layer on baking sheet.
  2. Roast on center rack of oven about 15 min. While cauliflower roasts, bring vegetable stock to boil in large stockpot on HIGH.
  3. Add roasted cauliflower and vegies to stockpot; reduce heat to LOW. Simmer 15-20 min until vegetables are knife-tender.
  4. Puree a portion of the mixture with hand-held stick blender or food processor until smooth. Do the amount that you prefer. I like more chunks in my soup so I only did about half. Mix it all back together in the pot. Wisk in sour cream; season to taste with salt and pepper.
  5. Remove from heat; gently stir in 3/4 cup cheese. Garnish with remaining cheese and chopped walnuts; drizzle with walnut oil. Refrigerate leftovers , stirring well before reheating.

So, that was my first kitchen triumph of the weekend. I also made a slow-cooked roast for dinner last night that was the perfect meal for a wet, dreary Sunday evening. I picked up a beef roast from the store and I had all of the vegies on hand. I roasted the meat in the oven at 400 degrees for about an hour and then transfered it to the crock pot which I had filled with chunks of potato, carrot, onion and cabbage. I poured a few cups of broth over the top of everything and let it cook on high for about 4 hours until everything was done just perfectly. Yummmm!

It was definitely a good food weekend!

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