Wednesday, October 27, 2010

Roasted Fall Vegetable Soup with Curry

I have made plenty of puréed soups this month, but I think this is the smoothest puréed soup I've made to date. The combination of the butternut squash and sweet potatoes gives the soup a balanced sweetness that is complimented by the curry powder. Once again, the ingredient amounts I mention below are only what I used and can be easily altered to suit your personal taste or your pantry contents. For instance, I am making this soup again later this week, but will use roasted carrots and fennel in addition to the vegetables below.

Thursday, October 21, 2010

Crostata Invertita with Rhubarb

Rhubarb is delicious- and you can even enjoy it in other ways besides a strawberry rhubarb pie. Nevertheless, this inverted cake is somewhat similar to pie as it combines tender cake, which is similar to pound cake, with sweet and tart rhubarb that you marinate overnight in sugar.

Although you can bake this cake in a metal cake pan, I recommend a glass pie dish since you can easily monitor the fruit cake during baking and the sloped pan sides create a pretty inverted cake.

Monday, October 18, 2010

Red Pepper, Tomato, Carrot Purée Soup

Purée Soup number 2, and certainly not the last. My apologies if you're not a fan. I've been taking them to work for lunch or as an afternoon snack/pick me up. These soups are hard to beat- super simple, quick, and crazy nutritious. Win, win, win. Once again, I'm sure you can vary the vegetable ratios in this recipe, but this is just what I used.

The evening I cooked this soup I made it into a meal by serving it with a grilled sandwich on whole grain bread with havarti cheese, hot coppa salami, and a touch of grainy mustard.

Monday, October 4, 2010

Green Vegetable Purée Soup

Leaves are turning, days are shortening, and I've started to crave apples, roasted root vegetables, and stew. Alas, the weather has not cooperated with my cravings (ninety degree heat waves are not stew friendly) and has forced me to compromise, for now. Enter veggie purée. Quick, convenient, versatile, pantry friendly, and incredibly nutritious- I blended several vegetables together on a whim and created a smooth and silky soup. The amounts I listed below were mostly out of convenience. I happened to have half a bag of peas in the freezer and one zucchini in the fridge when I constructed this recipe. Go wild. Use two zucchinis if you have them.

A few examples of other Purée friendly vegetables:
-Celery Root
-Fennel Root
-Sweet potato