Fun with Dogs

November 7, 2005 in Food Porn

mustard 2

mustard 3

mustard 1

A study of an egg

November 7, 2005 in Uncategorized

egg

Sourdough bread shoot

November 5, 2005 in Uncategorized

mushroom soup, sourdough bread, cheddar cheese

Shots of a sourdough bread boule from the Sturbridge Bread Company in Sturbridge, MA.

sourdough bread

wholeboule3

wholeboule1

Ginger Carrot Soup

November 2, 2005 in cooking, recipe, vegetable

Ginger Carrot Soup done!

Bag of carrots (20 medium sized ones) small cubes
small bag of parsnips (10 smallish ones) small cubes
1/4 cup minced crystallized ginger
small onion, chopped into small pieces
2 tblspoons butter
2 teaspoons tumeric
8 ounce pck pre-sliced baby bella mushrooms
coconut creme (its pretty fluid at room temp)
2 quarts chicken broth

Finish:
heavy cream
sour cream
basil sprigs
brie slices

Directions:

Roast squash 40 mins while:
Sweat onion in butter (med low heat)
Add carrots, parsnips, and mushrooms and sweat more. No color, not too hot.
Scoop out squash and put into soup.
Add 1 qrt stock
Boil then simmer.
When drying, add next quart stock.
Simmer until all soft.
Use immersion blender to blend to creamy goodness.

Do not add heavy cream to main soup, can break over time. Add when serving.

Put into bowl, add heavy cream to taste, add dollop of sour cream, even some brie slices, sprig of basil. I roasted some squash seeds and garnished with that too.