Tag Archives: fall

Purple Sun Potato and Gold Turnip Gratin

8 Apr

Purple and gold!  An involuntary homage to the Lakers, I suppose.

Gratuitous gratinery.

Gratuitous gratinery.

So I made this gratin.  It has paper-thin slices of purple sun potatoes and gold turnips, some milk, some parmesan cheese, and loads of herbs de Provence.

The potatoes are super-pretty.

Purple Sun Potatoes, favorites of Louis XIV.  Not really.

Purple Sun Potatoes, favorites of Louis XIV. Not really.

So, I was gonna just do a potato gratin, but I thought it sounded kinda lonely.  So I searched my fridge  and…

Behold!!  The sacred turnip!!

Behold!! The sacred turnip!!

I got to slicing on my mandoline, which provided transparent slices of these burly roots.

OXO mandoline in action.

OXO mandoline in action.

So thin you could use them on a slide projector. Not really.

So thin you could use them on a slide projector. Not really.

Next I buttered my Le Creuset baking dish and layered it with a maze of potato and trnip slices.  In between each layer, I put salt & pepper, herbs de Provence, and parmesan.  Extra cheese on the top, and then added enough milk to just reach the top layer.

Gratin me up, Scotty

Gratin me up, Scotty

And then baked it for about 50 minutes at 400 degrees F.  And then it was dinner!

Gratin, chicken sausage sauteed with onions, and a salad. In my country, we call this "dinner".

Gratin, chicken sausage sauteed with onions, and a salad. In my country, we call this "dinner".

Carrot Ginger Cashew Soup

7 Mar

This soup is rad because it has built-in protein from the cashews.  It’s a trick I learned from the Soup Nazi in NYC.  For reals!  Man-friend and I were there about eight years ago, and a) the soup was AMAZING, and b) I noticed that it had cashews in it and that cashews in soup are rad.

Start with about 5 cups of carrots, peeled and chopped into 1/2 inch chunks.  And always be on the lookout for streaker carrots.

Avert thine eyes!

Avert thine eyes!

Chop about 4 inches of ginger.  Leave the skin on cuz that’s where all the tasty lives.  Also chop one onion, and 3 cloves of garlick.  Toss those all together in your very fabulous Le Creuset soup pot.

Should I maybe just change my name to Ginger?  Sure as hell beats Carrot.

Should I maybe just change my name to Ginger? Sure as hell beats Carrot.

Add Le Stock, about 2 cups.  Boil until everything’s mushy.

Mr. Sulu, set coordinates for....SOUP.

Mr. Sulu, set coordinates for....SOUP.

Once everything is mushy, add the SECRET INGREDIENT.

Which is possibly not so secret since I revealed it in the title of this post.  It’s cashews.

Wonder if I can one of those awesome spy poison rings that's big enough to accommodate cashews.  I would go around sprinkling cashews on EVERYTHING.  Mwahahahaha....

Wonder if I can one of those awesome spy poison rings that's big enough to accommodate cashews. I would go around sprinkling cashews on EVERYTHING. Mwahahahaha....

Let the cashews cook for about 15 minutes.  Then add yer salt & pepper.  Aaaand finally, get out Ye Olde Immersion Blender, maybe add some veg stock if things are a little too thick.  Sometimes the cashews just suck up a ton of liquid.

Bzzzzzzzzz

Bzzzzzzzzz

Ta-da!  It’s soup!

"Soup" is so pedestrian.  Let's call is "puree of carrots, legumes, and fragrant roots".  That'll be $34.

"Soup" is so pedestrian. Let's call is "puree of carrots, legumes, and fragrant roots". That'll be $34.

Sweet Potato Curry Fries

28 Feb

The idea was to roast some sweet potato wedges with some super-fragrant spices and a little olive oil and end up with healthy sweet potato fries.  Well, the idea was lovely, but the execution was, uh….see for yourself.

Man-friend (ok obviously he's my husband but I refuse to call him DH or whatever because we DO NOT use doilies in this house) is mixing the sweet potato wedges with spices.

Man-friend (ok obviously he's my husband but I refuse to call him DH or whatever because we DO NOT use doilies in this house) is mixing the sweet potato wedges with spices.

 

 

 

 

 

 

 

 

 

 

The spices included curry, cumin, just enough cinnamon to go undetected by Man-friend (who hates cinnamon), salt and pepper.  Oh plus a little cayenne pepper. Like, literally a dusting.  Did the same person who refuses to use the term “DH” just use the word “dusting”?  Indeedily-doodily.

We distributed them more or less evenly on a Silpat on a baking sheet, and baked at 450 degrees  for about 15 minutes.  Then took them out to turn them over/move them around, then another 15 minutes.

But they were mushy.

Hmm. Delish.

Hmm. Delish.

 

 

 

 

 

 

 

 

 

 

We put them back in the oven, thinking we could dry them out and make them crispy?  No such luck.

Yeeeeah.  Not our finest moment.

Yeeeeah. Not our finest moment.

 

 

 

 

 

 

 

 

 

At least they tasted good.

Butternut Squash Bacon Soup

27 Feb

This soup has four-ish ingredients:
-1 sweet onion

-2 strips of bacon

-6 cups of butternut squash, diced

-1.5 cups of Proprietary CSA Veg Scrap Stock

-(salt & pepper, olive oil)

 

Start by sauteeing the onion and bacon in a little bit of olive oil and making your whole house smell delicious:

Does this come in a potpourri?

Does this come in a potpourri?

 

 

 

 

 

 

 

 

 

Peel and dice about half of a butternut squash. (And hold on to those seeds or else I will hate on you.)

Butternut squash confetti...probably don't want that showering down upon you at the rollerdisco

Butternut squash confetti...probably don't want that showering down upon you at the rollerdisco

 

 

 

 

 

 

 

 

 

 

Throw the squash into the pot, add 1.5 cups of Le Stock.  Simmer for 45 minutes until the squash is squishy.  Then grab a potato mashing instrument or a fork, and commence mashing.

Squash mashing should be a pagan ritual.

Squash mashing should be a pagan ritual.

 

 

 

 

 

 

 

 

The final result is smokey and sweet, and light thanks to the lack of cream weighing it down.  Oh and I waited until it was done to add salt and pepper.  It had a lot of flavor going on, so it didn’t need much.

Oh Jeebus.

Oh Jeebus.

 

 

 

 

 

 

 

 

This soup was “how soon can I stuff that in my face again?” good.